Page 36 - INTRA MUROS November 2020
P. 36

RECIPES






            Celebrate summer with these mouth-watering


               recipes made with fresh healthy ingredients





            Roasted Stone Fruit

                and Feta Salad


            f you’d like to taste the very essence of
            summer, this salad is just the thing.  Roast
           Inectarine and plum wedges to bring out
           every bit of their flavour, and when cool
           toss them with crumbled feta, mange tout,
           tomato, spring onion, micro herbs  and
           finely sliced mint. Spoon this gorgeous,
           jewel-bright mixture over a bed of rocket,
           and  drizzle  with a  red  wine vinegar  and
           Dijon mustard vinaigrette.

           INGREDIENTS
           •  2 ripe nectarines
           •  2 ripe dark plums
           •  Olive oil
           •  2 tsp honey
           •  100g feta cheese, crumbled or cubed
           •  120g mange tout, blanched
           •  1 cup cherry tomatoes, halved
           •  ¼ cup thinly sliced spring onions
           •  ½ cup micro herbs
           •  ¼ cup thinly sliced mint leaves
           •  2 tbsp. red wine vinegar
           •  2 tsp Dijon mustard
           •  1 tsp castor sugar
           •  120g wild rocket
           •  Freshly ground black pepper




                                                                                METHOD
                                                                                •  Preheat oven to 200°C.
                                                                                •  Slice the stone fruits in half, remove the
                                                                                  pips and then slice into wedges.  Toss
                                                                                  together with 4 tsp olive oil and 2 tsp
                                                                                  honey. Place on a roasting tray and roast
                                                                                  until the edges are golden brown.
                                                                                •  Remove from the oven and allow to
                                                                                  cool.
                                                                                •  Toss together the roasted fruit, feta,
                                                                                  mange tout, tomato, spring onion, micro
                                                                                  herbs and mint.
                                                                                •  Whisk 90ml of olive oil together with
                                                                                  the vinegar, mustard and castor sugar to
                                                                                  make a vinaigrette.
                                                                                •  Layer the rocket in a bowl and spoon
                                                                                  over the fruit and feta mix.
                                                                                •  Drizzle the vinaigrette over the salad
                                                                                  and finish with a twist of black pepper.








           34    INTRA MUROS NOVEMBER 2020
   31   32   33   34   35   36   37   38   39   40   41