FOOD FOOD EX­TRA

WHOLEFOODS GURU ELEANOR OZICH’S PER­FECT SUM­MER MEAL

New Zealand Woman’s Weekly - - THIS WEEK IN... -

SIM­PLE SALAD GREENS, WELL DRESSED

SERVES 4 AS A SIDE

There is so much plea­sure to be had in sim­ple salad greens, dressed per­fectly. Curly en­dive is the star of this dish with its crisp leaves and slightly bit­ter flavour. Lightly tossed in tangy but­ter­milk vinai­grette, this recipe is sim­ple but ele­gant.

BUT­TER­MILK DRESS­ING

½ cup but­ter­milk or

nat­u­ral yo­ghurt

¼ cup ex­tra vir­gin

Olive oil

Small hand­ful of fresh dill, basil and pars­ley, finely sliced

Juice of 1 lemon

1 tbsp Di­jon mus­tard

1 shal­lot, finely sliced SALAD

large hand­fuls of en­dive let­tuce or let­tuce of your choice

1 cup sliv­ered al­monds,

lightly toasted 50g pecorino cheese, shaved

into long slith­ers

½ cu­cum­ber, sliced in half length­ways and then quar­tered and thinly sliced (op­tional)

1 Com­bine the dress­ing in­gre­di­ents in a small bowl. Whisk un­til creamy, then sea­son with salt and freshly ground black pep­per to taste.

2 Gen­tly rinse the let­tuce in cold wa­ter, dis­card­ing any tough outer leaves. Soak the washed leaves in iced wa­ter for 10 min­utes. This helps the leaves to be­come ex­tra crisp. Drain and dry the leaves, then ar­range on a serv­ing plat­ter along with the al­monds, pecorino cheese and cu­cum­ber.

3 Serve the salad with a gen­er­ous driz­zle of the dress­ing.

POLENTA & AL­MOND CRUMBED FISH

SERVES 2

Imag­ine a sim­ple din­ner of fish – crisp and lemony on the out­side, and suc­cu­lent through the mid­dle – served with a salad of let­tuce and herbs picked straight from the gar­den, tossed gen­tly with lemon juice and a heavy driz­zle of but­tery olive oil. This meal could be the ba­sis for a mag­i­cal evening for two. Hand­ful of pars­ley,

finely chopped

¾ cup al­mond meal

½ cup polenta

1 tsp sea salt

2 free-range eggs

400g white fish fil­lets

But­ter, for cook­ing

1 In a large, shal­low bowl, com­bine the pars­ley, al­mond meal, polenta and sea salt.

2 Crack the eggs into a sep­a­rate bowl and beat lightly.

3 Dip each piece of fish into the egg, then coat in the al­mond meal mix­ture.

4 Place a large skil­let or pan over medium heat. Add 1-2 ta­ble­spoons of but­ter and swirl to coat the base.

5 Cook the fish for 2-3 min­utes on each side or un­til golden, crispy and cooked through.

6 Serve with a herby green salad, lemon halves and some tomato rel­ish, or per­haps a dol­lop of Greek yo­ghurt.

Recipes ex­tracted from The Art of Sim­ple by Eleanor Ozich (Pen­guin NZ, Hard­back, RRP $ 40).

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