The Weekend Australian - Magazine - - LIFE -

with salt and pep­per. Cook for 1–2 min­utes, un­til grill marks ap­pear.

To as­sem­ble tart, put pas­try on a serv­ing board or chop­ping board (this will make the tart eas­ier to cut) and top with crushed pea mix­ture. Crum­ble feta evenly over the top. Tear eggs in half and ar­range on the tart. Top with grilled as­para­gus then sprin­kle with sea salt and cracked black pep­per. Driz­zle with olive oil and scat­ter over mi­cro herbs, if us­ing. Serves 6 2 ta­ble­spoons olive oil 200g sujuk sausage*, finely

chopped 500g sugar snap peas, trimmed 80g hazel­nuts, toasted, skinned

and coarsely chopped 1 hand­ful flat-leaf (Ital­ian)

pars­ley, finely chopped Heat the oil in a fry­ing pan over medium heat. Add sujuk and cook for 4-5 min­utes, un­til crisp. Blanch sugar snap peas in a saucepan of boil­ing wa­ter for 2 min­utes, or un­til done to your lik­ing, then drain. Add sugar snap peas to fry­ing pan and sauté with the sujuk for 1 minute. Add chopped hazel­nuts and pars­ley and mix un­til com­bined. Sea­son with freshly cracked black pep­per, add salt to taste. Serves 4 as a side dish *Sujuk is avail­able from Mid­dle East­ern gro­cers or butch­ers. You can sub­sti­tute a hot chorizo sausage for the sujuk, if you like.

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