Enjoy this light and fresh Summer salad for lunch or as a side to BBQ meats. It’s perfect for the sunny days ahead. ingredients 150g speck, sliced into batons and cooked crispy 4 figs, cut into quarters 100g baby spinach leaves 100g baby swiss chard leaves 50g walnuts, halved 70g chèvre goats cheese ... Read More
A beautiful winter salad to eat on a cold blue sky day. ingredients 2 cups farro, cooked to packet instructions 1 fennel bulb, sliced finely 1/3 cup currants 5 figs, sliced 2 large balls buffalo mozzarella Olive oil Red wine vinegar S&P sauce Grissini to serve ( Italian bread sticks) instructions Place the ... Read More
A good nibble with drinks or a lovely lunch with a green salad. ingredients 1 sheet frozen puff pastry, thawed ½ cup ricotta cheese 2 figs, sliced 4 slices of prosciutto fresh thyme to serve 1 egg instructions Preheat oven to 200 degrees. Lay out the pastry on a baking ... Read More
Prosciutto, figs and cheese are a winning combo. You could also use gorgonzola or parmigiano reggiano in this salad instead of the buffala mozzarella. ingredients 4 handfuls of rocket 6 slices prosciutto 3 peaches, halved and peeled 200g buffala mozzarella, torn 5 basil leaves, torn extra virgin olive oil instructions Heat a griddle or flat ... Read More
