Green bean salad     - serves 4

200g green beans

4 tomatoes

4 Tbsp parsley

1 medium red onion

4 Tbsp olive oil

2 Tbsp White Balsamic Vinegar

½ tsp sugar

Salt and pepper

 1.  Top the green beans and leave whole.  Boil in lightly salted water till just tender.  Drain and plunge into iced water.   Drain.


2.  De-seed the tomatoes and slice finely.  Chop the parsley finely.  Peel the red onion and slice thinly.  Mix the oil, vinegar and sugar together.


3.  Mix all the vegetables together and dress with the oil and vinegar just before serving.  Season to taste.


 Serves 4 

 4 courgettes

 1 red pepper, seeded and sliced into strips

 1 yellow pepper, seeded  and sliced into strips

 2 red onions, sliced into wedges

 extra virgin olive oil

 80g fine French beans, topped and tailed

 80g asparagus tips

 6 baby potatoes, slice in half

 60ml (4 Tbsp) olive oil, plus extra for drizzling

 30ml (2 Tbsp) fresh basil pesto

 2 lemons, sliced in half

 sugar for dipping

6 free-range eggs

4 x 200g fresh tuna fillets, about 2.5cm thick

salt & freshly ground black pepper

mixed salad leaves

a handful fresh basil

12 – 16 calamata olives

12 baby tomatoes, sliced in half

8 anchovy fillets

parsley, to serve

For the dressing

180ml ( ¾ C) extra virgin olive oil

30ml (2 Tbsp)  White balsamic vinegar

1 clove garlic, finely crushed

15ml (1 Tbsp) Dijon mustard

15ml (1 Tbsp) chopped parsley

salt and freshly ground black pepper

15ml (1 Tbsp) crème fraiche

For the rub

1 tsp each dried marjoram, basil, fennel and thyme. Grind finely in mortar and pestle.

1.  To make the dressing:  Mix all the ingredients together except the crème fraiche in a mixing bowl.  Just before serving the salad, add the crème fraiche and whisk well to combine.

2. Preheat the oven to 400F / 200C / gas mark 6 and heat a griddle pan.  Prepare the vegetables:  Slice the courgettes diagonally and grill on a hot griddle.  Place the peppers and red onion in a roasting tray.  Drizzle with olive oil and season with salt.  Roast until singed and caramelised.  Blanc the beans and asparagus in salted boiling water for 2 minutes, drain and refresh in ice cold water.

3. Boil the baby potato halves until tender, then drain and to the still warm saucepan, add 60ml (4Tbsp) olive oil, a pinch of salt and the pesto.  Replace the lid and gently shake the potatoes until well coated.

4.  Boil the eggs for 4 to 5 minutes in boiling water then cool under cold water, remove the shells and slice in half lengthways.

5.  Drizzle extra virgin olive oil over the tuna and coat the fish with the rub and season.  Heat a non-stick griddle pan until smoking hot, add the tuna fillets and cook undisturbed for 2 minutes on each side.  Remove and leave to rest.

6.  Dip the lemon halves, sliced side down, into the sugar and then place on a hot griddle and cook until sticky and caramelised.

7.  Place some lettuce and ripped basil on each plate. Scatter the olives, tomatoes, courgettes, peppers, onions, beans and asparagus over the leaves.  Place three potato halves and three egg halves on each plate and position 2 anchovies on the side of each plate.  Top with a fillet of seared tuna.  Drizzle with the salad  dressing, a grind of pepper and garnish each plate with a caramelised lemon half.


Make a free website with Yola