Salad Of Sum­mer Veg­eta­bles, Goat’s Feta, Toasted Nuts and Seeds, Fen­nel Jam

Wine & Dine Cookbook - - ENTERTAIN -

Serves 4 EASY

It is im­por­tant to use the fresh­est veg­eta­bles that are in sea­son to en­sure the best flavour. “I love goat’s feta be­cause it adds tart­ness to the dish, but you could sub­sti­tute the goat’s feta with fresh moz­zarella or any soft cheese.”

1 red onion

100g but­ter, un­salted

20g al­monds

20g flax seeds

20g sun­flower seeds

300g sugar snap peas, trimmed

200g fine green beans, trimmed

4 as­para­gus spears

150g green al­monds*

1 tbsp fen­nel jam

25ml ex­tra vir­gin olive oil

20ml Chardon­nay vine­gar

1 tsp sea salt, plus ex­tra to taste

200g fresh goat’s feta

12 pea ten­drils (or mi­cro­cress)

Herbs and ed­i­ble flow­ers, for gar­nish

For the fen­nel jam

3 lemons, zest and juiced

80g caster sugar

80ml wa­ter

50ml Chardon­nay vine­gar

2 medium fen­nel bulbs, shaved thinly

1. Make the fen­nel jam. Com­bine lemon juice, sugar, wa­ter, vine­gar and fen­nel in a pot and cook over medium heat, stir­ring oc­ca­sion­ally to pre­vent stick­ing. Cook un­til the mix­ture thick­ens and reaches a jam con­sis­tency, about 20 mins. Add zest and cool. (This makes 1 small jar. Keep in an air­tight con­tainer in the fridge for up to 2 months.) 2. Roast the onion in the oven at 170ºC for 20 mins. When done, leave to cool for 10 mins, then peel the skin and dice the onion (to a sim­i­lar size as the peas). 3. Heat the but­ter in a small pan and add the al­monds, flax seeds and sun­flower seeds. Toast on a low heat un­til golden brown, then sea­son with a lit­tle sea salt. 4. Blanch the peas, beans and as­para­gus in boil­ing salted wa­ter, about 30 secs. Re­fresh in iced wa­ter, then cut the veg­eta­bles so that they are all the same size. 5. Place the veg­eta­bles, green al­monds, fen­nel jam, olive oil, vine­gar and 1 tsp salt into a bowl and toss well. To serve, ar­range the veg­eta­bles onto the cen­tre of each plate and scat­ter the goat’s feta around. Top with toasted seeds and nuts, and gar­nish with pea ten­drils, herbs and flow­ers.

* Avail­able at spe­cial­ity stores. Sub­sti­tute with blanched al­monds.

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