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Soul-food salad

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

Fresh salad greens and herbs, such as cos lettuce, rocket and watercress, to scatter
1 x 70 g punnet asparagus, blanched
1 x 100 g packet green beans, blanched
2 cobs corn, blanched and kernels removed
1 x 150 g punnet cherry tomatoes
1 cucumber, shaved
4 leeks, thinly sliced
Pumpkin seeds, toasted, for scattering
1 log Foxenburg chabris,crumbled

For the dressing, combine:

2 free-range egg yolks
2 T white-wine vinegar
2 T Dijon mustard
2 T sugar
1 T freshly ground sea salt
2 cups good-quality olive oil

For the tarts:

500 g good-quality puff pastry
flour, for dusting
500 g Foxenburg chevin, crumbled
500 g cherry tomatoes, blanched and peeled
Sea salt and freshly ground black pepper
A handful of chopped chives

Method

Assemble all the salad ingredients, then drizzle with the dressing and serve alongside the tomato-and-cheese tarts.
To make the tarts: Preheat the oven to 180°C. Roll out the pastry on a floured surface and, using a biscuit cutter, cut into the desired shapes.
Top with the cheese and tomatoes and season to taste. Bake for 15 minutes, or until the pastry turns golden and crisp. Remove from the oven and top with the chopped chives.

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White chocolate, Vodka, red chilli and pistachio mousse

Prawn and asparagus tarts with mascarpone

Tuna Carpaccio with strawberries and chunky croutons

Mozzarella and ham risotto cakes

Chocolate cake with goat’s-milk yoghurt and berries

Soul-food salad

Soul-food salad

Ingredients

Method