ROAST FENNEL, CHERRY TOMATO AND GRAIN SALAD

½ cup freekah
½ cup quinoa (mixed colours if you can)
2 fennel bulbs
1 bunch on-the-vine medium cherry tomatoes
1 bunch baby watercress
½ cup mixed seeds and nuts (pumpkin seeds, sunflower seeds, sliced almonds …)
¼ cup raisins
Greek yoghurt
lemon vinaigrette (from Raw Spring Salad below)
1 tbsp chopped Italian parsley

Wash freekah and place in a saucepan with a litre of water. Bring to the boil and cook 18-20 minutes or until tender. Drain and cool. In another saucepan bring a litre of water to the boil, add quinoa and cook for 10-12 minutes or until tender. Drain and cool.
Trim the fennel bulbs, cut in half, remove the eye and slice 1cm thick. Roast in your wood fire oven with olive oil and a pinch of sale until just starting to colour and soft to the bite. Do the same with the tomatoes, removing them when the skin starts to blister and peel.
Place freekah, quinoa, fennel, tomatoes, baby cress, seed mix and raisins into a large mixing bowl. Gently mix with 2 tbsp of vinaigrette and a pinch of salt. Serve drizzled with Greek yoghurt and chopped parsley.

raw-salad

RAW SPRING SALAD

1 bunch asparagus
1 bunch radishes
4 baby courgettes
1 tbsp chopped parsley
1 tbsp chopped mint
½ tbsp chopped dill
juice of 2 lemons
60mls/4 tbsp olive oil
1 tsp honey

Trim the asparagus and radishes, top and tail the courgettes and using a peeler peel the asparagus and courgettes into long strips and the radishes into rounds.
Place all the vegetables into iced water once peeled. When ready to serve, strain off the water and mix together with the chopped herbs.
In a separate bowl mix lemon juice and honey until combined. Slowly whisk in oil and season with salt and pepper.
Lightly dress salad to taste making sure to put some dressing aside for the grain salad.

eggplant

ROAST EGGPLANT AND CARAMELISED ONION SAUCE/DIP

1 large eggplant
1 onion
3 cloves garlic
olive oil
½ tsp smoked paprika

Slice eggplant into rounds about 2cm thick, this will make sure they cook through without over-colouring. Spread eggplant on a tray with a light drizzle of olive oil and a pinch of salt.
Roast in your wood-fired oven back from the flame so they don’t colour too quick. Roughly dice onion and cook in some olive oil on a medium heat until golden brown.
Once eggplant has cooled enough to handle, remove the skin and place the flesh, onion, garlic and paprika in a food processor and pulse. I like to leave a bit of texture, but if you prefer it smooth, blitz away.
Season to taste and serve topped with a drizzle of olive oil and a pinch of paprika.

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