15 MINUTE MEAL
CHICKEN & AVOCADO SALAD
2 large avocados, halved, stoned and thickly sliced
3 Tbsp lemon juice
1⁄4 cup each: finely chopped parsley, mint, diced red capsicum
1 cup peeled, seeded, diced cucumber
8 pitted black olives, sliced 2-3 cups shredded, cooked chicken
1⁄2 cup Ranch dressing
Sprinkle the avocados with lemon juice. Combine the other ingredients. Drizzle with dressing. Spoon the salad over the avocado. Serve with crusty bread. — Serves 4
CASTELLO CASTELLO DOUBLE CREAM CHILLI & SLOW-ROASTED TOMATOES
Slow-roasted tomatoes: 200g tomatoes with stems; 2 Tbsp olive oil; 3 sprigs of rosemary; salt and pepper.
Tomato relish: 250g yellow cherry tomatoes; 50ml water; 50ml vinegar; 50ml sugar; 1⁄2 Tbsp cornflour; 3 sprigs of thyme; 2 bay leaves; 5 peppercorns; 1⁄2 a fresh chilli
Slow-roasted tomatoes: You can either bake the tomatoes whole on the stem, or you can slice them in half. Rinse the tomatoes and put them in a roasting pan lined with baking parchment. Sprinkle with oil, salt and pepper. Add the rosemary springs. Bake at 100C for 11⁄2 hours.
Tomato relish: Slice the tomatoes in half and put them in a saucepan along with the herbs, finely chopped chilli, water, vinegar and sugar. Boil for about 15 minutes over medium heat until the tomatoes are slightly mushy. You can help it along with a hand-held blender if you like. Dissolve the cornflour in water and add to the tomatoes. Bring to a boil and cook for 3 minutes until it thickens. Taste it to make sure the starchy flavour has boiled away. Pour into a jar and let cool.
Serve with Castello Double Cream Chilli.