SEVEN ways with...

Dish - - MEET THE PRODUCERS -

1

Use as a top­ping for br­uschetta.

2

Add to a fab salad with or­ange seg­ments, ca­pers, plump green olives and a smat­ter­ing of fresh tar­ragon.

3

Mix with just-firm cooked egg yolks and ca­pers, pile back into the cooked egg whites and driz­zle with a sherry vine­gar dress­ing.

4

Use as a pizza or pasta top­ping.

5

Top with feta and mint for a de­li­ciously good plate-mate along­side lamb chops or cut­lets, or stuff them into lamb burg­ers.

6

Layer with grilled egg­plant and moz­zarella, fin­ish with a top­ping of crumbs and parme­san and bake un­til crisp.

7

Make them into a sum­mer open tart with goat’s or feta cheese and your usual quiche base.

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