4th edition Sept 2023 – Quarterly Newsletter – Recipes

Sweet Potato Salad

Serves 2 | 9 mins prep

2 large, sweet potatoes (300geach)

500g ripe mixed-colour tomatoes

4 spring onions

50g rocket

40g feta cheese

Preheat the oven to 180°c scrub the sweet potatoes clean, place in a roasting tray and bake for 1 hour, or until soft through.

Once done, roughly chop tomatoes, trim, and finely slice the spring onions then toss it all with 1 tablespoon of extra virgin olive oil and a splash of red wine vinegar. Taste and season to perfection with sea salt and black petter.

Tear the soft sweet potatoes between two plates. Toss the rocket through the tomatoes, then pile on top. Crumble over the feta, drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.

Smoked Salmon Salad

Serves 2 | 15 mins prep

1 small cucumber

6 sprigs of fresh dill

100g smoked salmon

1 ripe avocado

2 tablespoons cottage cheese

Use a speed-peeler to strip the cucumber lengthways into fine ribbons. In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it. Pick and mix in most of the dill.

Drape and divide the smoked salmon between two plates. Halve, destone, peel and add the avocado. Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor. Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra virgin olive oil, add a pinch of black pepper from a height, pick over the remaining dill, and tuck on in.

Nutty Kale Salad

Serves 2 | 14 mins prep

20g blanched hazelnuts

200g mixed-colour kale

60ml buttermilk

30g Parmesan cheese

1 lemon

Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crust and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go. Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts. Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice. Scrunch and massage the kale to soften it. Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnut, then drizzle with 1 teaspoon of extra virgin olive oil.