Thursday, February 13, 2003

A refreshing selection to get you through the heat, thanks to Donna Hay.

Bread Salad

Serves 4

12 slices wood-fired bread
60g baby spinach leaves
4 vine-ripened tomatoes, sliced
2/3 cup small basil leaves
120g kalamata olives
1 tablespoon red wine vinegar
1/3 cup extra virgin olive oil
sea salt & cracked pepper

Toast the bread under a hot grill until golden. Break each slice in half.
Arrange the bread, baby spinach, tomatoes, basil & olives on plates.
To make dressing, combine the vinegar, oil, salt & pepper.
Drizzle the dressing over the salad & enjoy!

Salsa Verde Potato Salad

This isn't creamy, so it's much lighter than regular potato salad, & is like the one my mum makes.

Serves 4

850g desiree potatoes, washed & sliced into 1cm thick rounds
1/4 cup thinly sliced cornichons (small gherkins)
1 small Spanish (red) onion, thinly sliced
1/4 cup chopped basil
1/4 cup chopped mint
2 tablespoons chopped dill
60g watercress sprigs

1/3 cup olive oil
2 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon caster sugar
sea salt & cracked pepper

Bring a large saucepan of water to the boil over medium heat. Add the potato slices & cook for 8-10 minutes or until tender. Drain & rinse under cold running water until cooled.
To make the dressing, whisk the oil, lemon juice, mustard, sugar, salt & pepper until sugar is dissolved.
To serve, combine the potatoes with the cornichons, onion, basil, mint & dill in a large bowl. Pour over dressing, toss gently & arrange on plates with watercress.

Iced Moroccan Tea

Serves 4

1 1/2 tablespoons English Breakfast tea leaves
5 cups boiling water
8 stems mint
1/3 cup sugar
ice cubes
extra mint sprigs, to serve

Place the tea in a heatproof jug, pour over the boiling water & infuse for 5 minutes.
Strain the tea over the mint & sugar & set aside to cool.
Serve over ice with the extra mint.
Sit in the sun & share with friends!

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