COOL SALADS

Mix up your summer dinners with these delicious recipes

AVOCA ORGANIC KALE AND RICOTTA SALAD

Serves 4 Salad Ingredients:

● Pinch of cumin and ground fenugreek

● 4 mixed Heirloom carrots ● 4 sunchokes

● 1 head of cavolo nero

● 1 head of curly kale or waxy Russian kale

● 1 pomegranate

● 200 g of Toonsbridge ricotta ● 1 head of red chicory

● 100g yellow frisee Dukkah Ingredients:

● 300g roast cashew nuts ● 20g fennel seeds

● 20g cumin seeds

● 20g coriander seeds ● 50 white sesame seeds ● 50 black sesame seeds ● 10g sea salt

● 5g cracked black pepper ● 10g smoked paprika

● 30g butter Method for Dukkah: 1.

Toast all the seeds and cashew nuts.

2. Break seeds and cashews in a pestle and mortar, the spices should be cracked but not powder.

3. Heat the butter until it begins to brown, add all the ingredients, toast for 30 seconds in the butter, take off the heat and allow to cool. Dressing:

● 2 dessert spoons of pomegranate molasses ● Juice of 2 blood oranges and zest of half

● 100 ml olive oil

● 1 dessert spoon of honey ● 2 dessert spoons of hemp seeds oil

● ¼ clove of garlic

● Pinch of salt and cracked black pepper Ingredients for the pickling liquor: ● 1.2 litres of water

● 250 Champagne white wine vinegar

● 250 sugar

● 75 g sea salt

● 250 rapeseed oil

● Sprig of thyme and bay ● 10 cracked peppercorns Method: 1.

Peel the carrots. Cut them in half, give them a good pinch of the dukkah seasoning and roast at 170 C until just cooked. Cut the carrots into a few different shapes and slice some into thin rounds.

2. Peel the sunchokes and slice thin rounds on a mandolin.

3. Boil the pickle and pour half on the carrots, cover with cling film and allow to cool.

4. Pour the remaining pickle on the sunchokes and simmer for 2 minutes, then cool.

5. Wash the chicory and frisee. Wash the kale and cavolo and rub with olive oil and season. Barbecue or saute for a minute on each side. Add the roast carrots and a handful of dukkah.

To make the dressing:

1. Finely zest half a blood orange and add its juice.

2. Add the honey, pomegranate molasses, ½ a teaspoon of Dijon

mustard, salt and pepper, whisk in garlic with hemp and rape seed oil. Check for seasoning.

To Serve:

1. Dress all the leaves and season, adding a handful of pomegranate seeds.

2. Assemble the roast carrots, kale and dukkah mix on the plate. Build a nice little salad on top and add dollops of the ricotta.

3. Place the carrot, pickle and pickled sunchoke discs on top. Serve and enjoy!