Name: Shaved baby root veggie salad with tahini dressing and carrot top pesto
Prep time: 40 min
Cook time: PTM
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: Side Servings
Ingredients: rainbow baby beetroot, washed and thinly sliced 10,rainbow baby carrots, washed and shaved 15,radishes, washed and thinly sliced 10,celery, washed and shaved 4–6sticks,sea salt and freshly ground black pepper, to taste ,fior di latte mozzarella, torn 2balls,tahini, for drizzling ,salted peanuts, roasted and chopped 100 g,sesame seeds, for sprinkling ,lemon, juiced 1,olive oil, for drizzling ,For the carrot top pesto, blend: ,carrot tops, washed 8,Italian parsley, washed 20 g,lemon, juiced ½,garlic 1 clove,sea salt, to taste ,canola oil ½cup

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Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2/3 cup canola oil, plus extra for greasing
1 cup sour cream
2 large free-range eggs, lightly beaten
1 medium onion, grated
1 x 420 g can creamed corn
250 g yellow cornmeal or coarse polenta
2 t baking powder
1 t salt
125 g Cheddar cheese, grated

Method

Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.
Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.
Allow to cool for 20 minutes before serving.

Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.

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