How to make a salad that isn’t boring, uninspired or lacklustre
- by The Independent
- May 12, 2024
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Sunday 12 May 2024 06:00
Comments Method:
1. Start by preparing the hazelnuts. Preheat the oven to 200C (180C fan, 400F), gas mark 6. Spread the hazelnuts out on a baking tray and roast for about 8–10 minutes until golden brown. Remove from the oven and allow to cool for 5 minutes, then add the nuts to a clean tea towel and rub them inside the tea towel to remove the skins. Roughly chop the nuts or lightly crush using a pestle and mortar, then set aside.
2. For the blood orange honey, first finely grate the zest from the orange and set this aside for later, then cut the orange in half. Heat a griddle pan over a high heat. Drizzle olive oil all over the chillies, garlic and orange halves. Once the pan is scorching hot, add the garlic and chillies to the pan and char for about 4 minutes on each side until blackened. At the same time, place the orange halves, cut-sides down, in the hot pan and char for about 5 minutes until deliciously caramelized and syrupy on the edges.
3. Decant the honey into a saucepan, then place the charred oranges, cut-sides down, in the honey along with the chillies, garlic and rosemary sprigs. Bring the honey to a simmer, then turn the heat off and set aside to infuse. Squeeze all the juice from the oranges into the honey and set aside the gooey sweet chillies and garlic to use later on top of the salad. Strain the honey into an airtight jar and seal. You now have a spicy liquid gold for many occasions!
4. Reheat the griddle pan over a high heat (if your griddle is not ovenproof, use an ovenproof frying pan here instead). Preheat the oven to 200C (180C fan, 400F), gas mark 6. Keep the baby carrots whole, but if using regular carrots, cut them into quarters lengthways. Toss the carrots with the olive oil and a good pinch of salt in a bowl. Once the pan is scorching hot, add the carrots and char for about 3-4 minutes on each side, then transfer the pan to the oven for 8–10 minutes or until the carrots are tender.
5. To assemble, arrange the charred carrots and sliced spring onions on a serving plate, then spoon little dollops of the goats’ cheese and the roasted hazelnuts around. Slice up the chillies and garlic and scatter those on the plate. Drizzle the blood orange honey generously over everything, and finish with the coriander, blood orange zest and lime juice. Add a sprinkling of flaky sea salt and a splash of extra virgin olive oil and enjoy yourself!
Braised courgette cacio e pepe
Something magical happens when you braise courgettes in their own juices
(Matt Russell)
Cacio e pepe is probably my favourite pasta dish of all time. Heavy on the black pepper and pecorino, it’s so beautifully simple. I’ve drawn on that classic Italian concept to create this special vegetable recipe. I’m not about to tell you that courgetti pasta is better than spaghetti, because it’s not! But something magical happens when you braise courgettes in their own juices. This could be thrown through pasta, as the courgettes become quite jammy and soft, but it’s stunning as a side dish. The recipe can easily be doubled or tripled depending on the size of your cooking pot.
Serves: 2 as a side
Ingredients:
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