THE RECIPES Her­itage Car­rot, Smoked Feta and Toasted Pis­ta­chio Salad

Surrey Life - - Food 7 Drink - • • • • • • • • • • • • • • • • • • • • • •

In­gre­di­ents:

250g caster sugar 25g honey 150ml sherry vine­gar

Method:

Place sugar and honey in a medium-size saucepan

Cook on the hob over a medium heat un­til a rich golden colour

Take off the heat, add sherry vine­gar care­fully and stir with a whisk

Re­turn to the hob and bring to the boil

Pour into a squeezy bot­tle or air tight con­tainer

In­gre­di­ents:

1 yel­low chicory 2 tbsp toasted se­same seeds 2 tbsp poppy seeds 2 tbsp sun­flower seeds 2 tbsp pump­kin seeds 2 sprig onions 1 tbsp chives 4 tbsp grated parme­san 2 tbsp sherry caramel 75ml ex­tra vir­gin olive oil

Method:

Place all seeds on a bak­ing tray and toast for 10 to 15 min­utes

Chop the chives and spring onion

Place toasted seeds, parme­san, chopped chives and spring onion in a bowl.

Driz­zle maple syrup,

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