WE LOVE SALAD
Photo credit Lisa Grindle
Beetroot & Rocket Salad
with Ricotta, Roasted Hazelnuts,
Walnuts, & Lemon Zest
Prep time: Approximately 15 minutes
Servings: 2 full plates
Dietary: Vegetarian, Gluten-Free
Ingredients:
1 cup smooth ricotta cheese or mascarpone seasoned with a
pinch of salt and black pepper for the base.
Salad Greens:
4 cups fresh rocket (arugula), washed and dried
The Mix-ins:
3 medium cooked beetroots, cut into wedges
Optional 1/2 cup cooked green peas (cooled)
The Crunch:
1/4 blanched hazelnuts
1/4 cup Australian walnut pieces
Toast hazelnuts in a dry pan over medium heat and stir
constantly for 3 - 4 minutes because they burn quickly.
Once slightly browned transfer to a plate to cool.
The Dressing & Garnish:
1 tablespoon finely grated lemon zest
2 tablespoon extra virgin olive oil
1 tablespoon of balsamic vinegar
Squeeze of fresh lemon juice
Sea salt and cracked black pepper to taste
Instructions:
The base: Spread ricotta or mascarpone between two
serving plates creating a creamy bed for the salad.
Dress the greens:
In a mixing bowl, toss the rocket, cooked beetroots, and
green peas together. Drizzle with the balsamic vinegar,
extra virgin olive oil and fresh lemon juice. Toss gently so
everything gets a light coating.
Assemble the plates:
Divide the dressed rocket, beetroot, and pea mixture evenly
between the two plates, piling it loosely on top of the ricotta
base to create nice height.
Garnish and serve:
Scatter the roasted hazelnuts and walnuts evenly over both
plates. Finish by dusting the top of each salad with the fresh
lemon zest. Season with an extra crack of black pepper if
desired, and serve immediately.
A Favourite Hummus Recipe
Ingredients:
Chickpeas: 1 can (15 oz/425 g) drained and rinsed
(save 2 tbsp of liquid and chill.
Tahini: 1/3 cup high-quality, smooth sesame paste
Lemon Juice: 1/4 cup freshly squeezed
(from about 1.5 lemons)
Garlic: 1 - 2 large cloves, roughly chopped
Cumin: 1 teaspoon ground
Salt: 1 teaspoon fine sea salt (more to taste)
Optional garnishes: paprika, lemon zest, crushed roasted
cashew nuts, pistachios, almonds, pine nuts.
Instructions:
Whip the Base: Add the tahini and fresh lemon juice to a
Food Processor. Process for 1 to 2 minutes until the mixture
thickens and turns pale and creamy.
This step is the key to fluffiness.
Add Flavours: Add the garlic, cumin, and sea salt to the
tahini base. Pulse for 30 seconds to combine.
Blend the Chickpeas: Add the drained chickpeas to the
food processor. Blend for about 1 minute until it forms a
thick paste.
Emulsify: With the food processor running on low, slowly
drizzle in the saved chickpea liquid one tablespoon at a
time. Continue to process for 2 to 3 minutes, scraping
down the sides as needed, until the hummus becomes
incredibly smooth, light, and creamy.
Serve & Garnish: Transfer the hummus to a shallow bowl.
and drizzle with high-quality extra-virgin olive oil. Garnish
with a sprinkle of paprika, lemon zest and toasted crushed
cashews, pistachios, almonds, pine nuts or walnuts.
*Ensure pine nuts are fresh and not rancid or risk
experiencing a bitter and metallic taste that may endure
for some time.
