Mixed garden salad with Mint, Cranberries and fennel.
Washed mixed salad leaves of your choice.
A generous handful of dry roasted hazel nuts.
1 fennel bulb sliced very thinly on the diagonal.
Small bunch of fresh mint.
Half cup of dried cranberries.
10 caper berries.
Dress the salad leaves, fennel, berries and mint in a bowl with olive oil, salt and pepper to taste. Layer on a salad platter, scatter with the nuts and caper berries and squeeze over the juice of half a lemon.
New potatoes and beans in mustard dressing
500g each of new potatoes and runner beanslarge white onion
1 tablespoon of wholegrain mustard
1 crushed and minced garlic clove
2 tablespoons of olive oil
Parboil the potatoes in salted water until soft. In a separate saucepan do the same with the beans that have been top and tailed, and cut into bite size pieces, along with the finely sliced onion. Mix the potatoes, onion and beans and let cool.
Heat the olive oil in a small pan, take off the heat and add the garlic to infuse the oil. When luke warm, add the mustard to the oil and beat with a whisk till it emulsifies into a creamy sauce. Mix into the potato and beans and serve at room temperature.
Roasted Roma tomatoes, with Ricotta, pesto and pine nuts.
1 kg Roma tomatoes
350gm Ricotta
1 Jar of organic basil Pesto
Half a cup of dry roasted pine nuts
1 garlic bulb, cleaned into cloves
1 Jar of organic marinated artichokes
Cap the tomatoes and de-seed, spoon in the ricotta and drizzle with pesto and top with the pine nuts. Place in a oiled oven dish, and scatter baby tomatoes, whole peeled garlic and marinaded artichokes in between. Roast in a medium, hot oven (180 deg C) for 20 minutes.
No comments:
Post a Comment