extra virgin olive oil Archives

Butternut recipes

Every-grain vegetable stew

30 minutes

Citrus recipes

Citrus salmon with dill gremolata

20 - 25 minutes

Christmas recipes

Spanish compose salad

Cheese recipes

Marinated melon with whipped feta and honey

Beef recipes

Smoky chimichurri steak with chilli crisp eggs

40 minutes

Carrot recipes

Apricot-glazed carrots

20 minutes

Fish recipes

Whole-roasted salmon

20 minutes

Easter recipes

Tuna-and-melon crudo

Chicken recipes

Spicy chicken scotch eggs

15 minutes

Avocado recipes

Raw baby marrow salad

Nightshade recipes

Mini potato pizzas

10 minutes

Risotto al salto with baby marrow salad and green olive tapenade

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
3 T butter
200 g risotto rice, cooked al dente and cooled
100 g Pecorino Romano, finely grated

For the baby marrow salad:

6 baby marrows
1 handful dill
2 garlic cloves, crushed
1 red chilli, finely chopped
6 anchovies, chopped
a squeeze of lemon juice
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the green olive tapenade:

24 pitted green olives
2 garlic cloves, crushed
4 T extra virgin olive oil
4 T pine nuts
4 T parsley
2 T fish sauce

Method

1. Heat the oil and butter in a large frying pan. Spoon in the risotto and cook over a medium heat for approx. 8 minutes.

2. Carefully slide the salto onto a large plate, then onto another plate and return to the pan to cook the remaining side. Sprinkle with cheese and serve with the salad and tapenade.

3. To make the salad, slice the baby marrows into ribbons using a vegetable peeler. Toss with the remaining ingredients.

4. To make the tapenade, blend all the ingredients together until coarse and chunky.

Find more risotto recipes here.

Photography: Jan Ras
Food assistants: Kate Ferreira & Cherie Kustner
Videography: Romy Wilson

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Every-grain vegetable stew

Citrus salmon with dill gremolata

Spanish compose salad

Marinated melon with whipped feta and honey

Smoky chimichurri steak with chilli crisp eggs

Apricot-glazed carrots

Whole-roasted salmon

Tuna-and-melon crudo

Spicy chicken scotch eggs

Raw baby marrow salad

Mini potato pizzas

Risotto al salto with baby marrow salad and green olive tapenade

Risotto al salto with baby marrow salad and green olive tapenade

Ingredients

Method