News

September 17, 2015
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Fresh and Pickled Vegetable Salad with Warm Feta Cheese, Lime Sorbet, Tomato Puree and Basic Oil

Fresh and Pickled Vegetable Salad with Warm Feta Cheese, Lime Sorbet, Tomato Puree and Basic Oil-simply delicious. Here is a recipe from our chef on how best to prepare it.
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Ingredients
• 1 Carrot (sliced 2mml thick).
• ½ Packet Beef root (sliced 2mml thick).
• 2tbs Honey.
• 2tbs Table vinegar.
• Black pepper.
• 4tbs Water.
• Salt.
• 1 Cucumber (sliced).
• Soft lettuce.
• Baby rockets.
• Baby basil.
• Baby dhania.
• Baby mizuna.
• 70g feta cheese (cubed).
• 13ml Olive oil.
• Lime.
• Limejuice.
• 3tbs Double cream.
• ½ Cup water.

Method
•Make the brine by mixing honey, salt, vinegar, pepper and water, then heat it until it reaches boiling point.
•Pour it over the carrots and beef root separately and seal then store in fridge for 4 hours.
•Clean the vegetables then press the feta cheese with black pepper, chopped basil, Olive oil, limejuice and a few drops of honey.
•To make the basil oil, put olive oil in a thermo mix and blend. Let it set overnight then sieve.
•To make the tomato puree, peel fresh tomato and put it in a thermo mix, add olive oil, water and season with salt and pepper. Blend to a fire puree and chill.
•To make the lime granite, mix all the ingredients in a thermo mix and store in a container and freeze over night.
•To serve, roll the cucumber and the carrots and place on the beef root slices.
•Top with the baby herbs, lettuce and dress with olive oil squeeze of lemon juice, salt and pepper.
•Finally, warm the feta cheese on before placing it on the mixture. Dress with the basil oil and tomato puree. Finally, the grate the lime granite onto the salad.