SALADS

                                     

 

                            BEETROOT, BABY SPINACH AND FETA  SALAD

 

Ingredients:

2 tbsps  lemon juice

1/3 cup olive oil

1 tbsp Dijon mustard

Salt and freshly ground pepper to taste

 

70 g (1 cup) boiled baby spinach

½ cup parsley, roughly chopped

450 g (16 oz) beetroot, boiled, peeled, and quartered

100 g (3.5 oz) feta, crumbled

¾ cup toasted walnuts

 

Whisk Lemon juice, olive oil, Dijon mustard together and season with salt and freshly ground black pepper.

 

Place the spinach and parsley in a large bowl, reserving 2 tbsp of parsley for garnishing.  Add half the dressing to the spinach mixture and toss well. Then scatter the beetroot and crumbled feta and walnuts on top.  Garnish the salad with the remaining parsley, drizzle with the remaining dressing, toss and serve immediately.

 

                    CAPRESE SALAD WITH BALSAMIC VINEGAR REDUCTION

Ingredients:

1 cup balsamic vinegar

¼ cup honey

 

2 large tomatoes, peeled, seeded and sliced

480 g (16 oz) fresh mozzarella, thickly sliced

½ a cup basil leaves

½ cup olive oil

 

Stir balsamic vinegar and honey together in a small saucepan and place over high heat.  Bring to a boil, reduce the heat to low, simmer until vinegar has reduced to 1/3 cup, 10 minutes, and set aside to cool.

 

Arrange alternate slices of tomato and mozzarella decoratively on a dish, sprinkle with salt and pepper to taste and the basil leaves over the salad, drizzle with olive oil, and the vinegar reduction ad toss.

 

 

                                               MAGIC BROCCOLI SALAD

Ingredients:

2 heads of broccoli, separated into florets

Olive oil

2 garlic cloves, peeled and thinly sliced

Lemon juice and zest

Salt and freshly ground black pepper to taste

Grated Parmesan

 

Spread the broccoli florets on a roasting tin lined with parchment, drizzle with olive oil and sprinkle with garlic and salt, and pepper to taste.  Preheat oven to180 C (350 F) and roast for 20-25 minutes just until the edges are browned and crisp. Drizzle with lemon juice and zest, sprinkle with Parmesan, toss and serve. 

    

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