Posts tagged - summer

CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON

Chickpea Salad w Fennel Seeds, Quinoa & Corn

Chickpea Salad with Fennel Seeds, Quinoa & Corn

Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.

4 People

INGREDIENTS
200g Chickpeas cooked
100g Quinoa cooked
30g Toasted sunflower seeds

Zest of one lemon blanched
1 Spring Onion sliced fine
1 Onion Red Roasted & Cut into chunks
5og corn cooked
1 Tbsp Chopped Coriander
Hand full picked Parsley
50ml olive oil
30 ml Lemon juice
Salt, Pepper to taste
1 Tbsp Fennel seeds toasted

METHOD
Combine ingredients and serve

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Roasted Vegetable Tart

Vegetable Tart Neville Lockhart Photography

Vegetable Tart
Neville Lockhart Photography

Roasted Vegetable tart
This is a great summers day dish, served cold with a rocket salad and some prosciutto. I did this recipe the first time for Food & Home a couple of years ago, it features on the Oasis buffet as a firm favourite.
Yield: 1 large tart 28-30 cm diameter

INGREDIENTS
I like making my own slow roasted tomatoes, if you are on the lazy side use some sundried tomatoes
650g plum tomatoes cut in half (dried will be 220g – 280g)
1 crushed garlic clove
10ml olive oil
Pinch black pepper
Maldon salt to taste
1 tsp Thyme picked
40ml olive oil
3 baby marrows
2 medium brinjals
2 red peppers
1 red onion
15g parmesan
15g pine nuts

7 garlic cloves roasted (more if needed)
40g pitted olives
80g cream cheese
40g parmesan
1 tbsp chopped parsley

350-400g Short crust pastry

METHOD
Season tomatoes with salt and pepper, add olive oil and thyme. Place in roasting tray with garlic bake at 70 C for 3-5 hours. This can be done the day before
Rub red peppers with a little oil and char grill until black, place in a plastic bag to sweat and leave before peeling.
Roast onion in oven at 180 C for 1 hour with garlic placed in foil and a touch of seasoning and oil. Re move skin, cut into 8 and put one side until needed.
Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set on side.
Wash trim baby marrows and slice into 5 mm slices.
Wash and trim brinjals slice into 5 mm slices.
Cook until golden remove and set one side.
Clean peppers remove skin and seeds, season cut into 3-4 cm pieces
For the base, mix garlic pulp, chopped parsley, cream cheese, Parmesan and ½ roasted chopped onion with pitted olives. Adjust seasoning.
Pre heat Oven
Line greased tart mould with rolled out pastry 3mm thick. Allow the pastry to hang over the sides.
Prick the base and blind bake at 200 C for 10-15 min
Remove and allow to cool slightly Trim excess pastry
Fill base with the cream cheese mixture
With alternating layers start on the outside overlapping tomato then brinjal, then pepper, baby marrow, onion start again with tomato repeat process until the whole tart is filled.
Sprinkle with Parmesan and pine nuts

Bake for 10-15 minutes at 180 C until golden brown

Cool serve

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