Recipe By Kelly Gibney

@kellygibney_wholehearted

 

Serves: 6-8 as a side

 

Salad

1 large beetroot

½ teaspoon ground cumin

2-3 thick pieces sourdough – torn into bite sized pieces

1 teaspoon smoked paprika

1 punnet cherry tomatoes

4 Otaika Valley Free Range Eggs

120g salad greens (we love one that includes some herbs and watercress)

1 ripe avocado – sliced

Olive oil for roasting

Sea salt and cracked black pepper

 

Preheat oven to 200 degrees

Peel and cut the beetroot into small pieces. Toss with the cumin, a generous pinch of salt and a glug of olive oil. Place on one half of a large oven tray (you’ll use the other half for croutons – foil or baking paper can be used to divide) and roast for approximately 30 minutes until tender.

 

Drizzle the torn sourdough with olive oil, sprinkle over the smoked paprika and a generous seasoning of salt and pepper. Toss well. Bake for 15-20 minutes until lightly golden and crunchy. Set aside until ready to use.

 

Bring a medium pot of water to a boil. Carefully submerge the eggs and cook for 6 minutes. Run cold water and then peel. Halve just before placing on salad.

 

Scatter the salad greens over a large platter. Top with the croutons, roasted beetroot and cherry tomatoes. Lay the avocado slices on top and then the eggs.

 

Drizzle dressing over the top and finish with a little sea salt and a good grind of cracked black pepper.

 

Creamy herb dressing

Large handful fresh coriander

Large Handful fresh basil

Large handful fresh mint

½ cup olive oil

1 clove garlic – finely diced

2 anchovies (optional)

3 tablespoons lemon juice

½ cup mayonnaise

Sea salt and cracked black pepper

 

Use a food processor or stick blender to blitz together all the ingredients except the mayonnaise until a smooth consistency. Add the mayonnaise and process very briefly. Taste and season well.

 

 

One minute mayonnaise

1 Otaika Valley Free Range Egg

1 teaspoon apple cider vinegar

Generous pinch salt

1 cup light olive oil

1 tablespoon lemon juice

½ teaspoon wholegrain mustard (optional)

Sea salt and cracked black pepper.

 

Use the jug that came with your stick blender for this. It’s important to have a tight fit for the stick blender. Carefully crack the egg into the bottom of the jug. Sprinkle with the salt and add the vinegar. Pour in the oil (preferably without breaking the yolk).

 

Place the stick blender over the yolk, turn on and hold to the bottom of the jug for 10-15 seconds. Once the egg and oil has started emulsifying, move the blender up and down slowly while it is running. It should come together and become very thick and creamy within 30 – 60 seconds. Stir through the lemon juice and mustard.  Taste and season as desired.

 

 

 

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