Cook with SU­PER GREEN SALAD

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4-6

Ex­tra-vir­gin olive oil 6 slices of pro­sciutto A large hand­ful of blanched al­monds 1tsp fennel seeds ½tsp onion seeds 400g (14oz) sprout­ing broc­coli 200g (7oz) green beans A big hand­ful of kale or rain­bow chard ½ a bunch of fresh chervil, finely chopped ½ a bunch of fresh tar­ragon, finely chopped 100g (3½oz) feta cheese

For the agave dress­ing

1 gar­lic clove, very finely sliced 2 shal­lots, very finely sliced Juice of 2 lemons A splash of red wine vine­gar 2tbsp agave syrup or runny honey Pre­heat the oven to 180°C/gas 4 and heat a grid­dle pan. For the dress­ing, com­bine the in­gre­di­ents with a driz­zle of olive oil and sea­son. Scrunch to­gether by hand; set aside.

Put the pro­sciutto, al­monds, fennel and onion seeds in a roast­ing tray and sea­son. Driz­zle with olive oil, toss, then spread the pro­sciutto out flat. Roast for 15 min­utes, or un­til the pro­sciutto is golden and crisp.

Halve any larger stems of broc­coli and cook on the grid­dle un­til charred all over. Finely slice the beans and kale or chard stalks and chop the leaves. Roughly chop or crush the al­monds with a pes­tle and mor­tar. Mix most of the chervil and tar­ragon into the dress­ing. Toss the greens and most of the al­monds in the dress­ing, then scat­ter over a plat­ter.

To fin­ish, crum­ble over the pro­sciutto and feta, and sprin­kle with the re­main­ing al­monds and herbs.

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