Recipe Tina Bester

House and Leisure Food - - CONTENTS -

for the salad

4 Granny Smith ap­ples 1T but­ter 1T brown sugar milled black pep­per small cia­batta loaf,

torn into small pieces olive oil a hand­ful each of rocket

and wa­ter­cress 125g chevin goats’ cheese

for the ap­ple cider vinai­grette

125ml ap­ple cider vine­gar 250ml sun­flower oil 1 gar­lic clove, crushed 1t honey ½t mus­tard sea salt and milled

black pep­per

Serves 4

Cut each ap­ple in half. In a large fry­ing pan, melt the but­ter and add the brown sugar and a grind of black pep­per. Place the ap­ples cut-side down in the pan and caramelise un­til just ten­der.

Place the pieces of cia­batta on a lined bak­ing tray and driz­zle a lit­tle olive oil on top. Bake at 180°C for 10 to 15 min­utes, un­til golden and crisp. As­sem­ble the salad with tossed rocket and wa­ter­cress, place two ap­ple halves on each salad serv­ing and dot with chunks of the goats’ cheese and cia­batta pieces.

For the vinai­grette, mix all the in­gre­di­ents well and driz­zle it over the salad.

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