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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 10- 15 min

Pre­heat the oven to 200 ° C 1 Tear the bread into

1 cia­batta loaf 45 ml ( 3 T) olive oil salt and freshly ground pep­per 250 g as­para­gus 2 baby gem let­tuces, halved length­ways 2 rounds feta cheese, roughly crum­bled or whole 4 radishes, whole or sliced 4- 8 baby car­rots


45 ml ( 3 T) olive oil 30 ml ( 2 T) whole­grain mus­tard 30 ml ( 2 T) ap­ple cider vine­gar chunks and ar­range on a bak­ing sheet Driz­zle the olive oil over, sea­son with salt and pep­per and mix well Bake for 5- 10 min­utes or un­til golden brown Set aside 2 Blanch the as­para­gus in boil­ing wa­ter for 2 min­utes Drain and rinse with cold wa­ter Cut the as­para­gus in half length­ways 3 Ar­range the let­tuce, as­para­gus, feta cheese, radishes, car­rots and bread chunks on a salad plat­ter 4 Dress­ing Driz­zle the olive oil over the salad Whisk to­gether the mus­tard and vine­gar and pour over the salad Serve with ex­tra fresh cia­batta, if pre­ferred

Re­place the as­para­gus with blanched green beans and the baby gem let­tuces with an ice­berg let­tuce cut into chunky wedges


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