June 10, 2017 / Lyn Jones / 0 Comments
4 serves
Ingredients
3 red capsicum
500g haloumi cheese cut into 1.5mm slices
1 cup green olives
1/2 cup basil leaves
3 bunches asparagus
2 tbs extra virgin olive oil
1 tbs white wine vinegar
Olive oil spray
1.heat a barbeque hotplate on medium high heat. Spray capsicum with oil. Cook for 10 minutes or until charred on all sides. Transfer to a bowl, cover with plastic wrap and stand for 5 minutes to cool. Peel and remove seeds. Roughly chop and place into a bowl with olives.
2.whisk oil, vinegar, salt and pepper in a jug and add to salad.
3. Toss well to combine. Sprinkle with basil.
4. Cook asparagus on barbeque plate for 5 minutes until just tender.
5. Cook haloumi on barbecue plate for 1-2 minutes until golden.
6. Serve asparagus and haloumi with capsicum salad and crusty bread.
June 4, 2017 / Lyn Jones / 0 Comments
makes 12 pikelets
Ingredients
1 cup white spelt flour
2 tsp BP
2 eggs
1/2 cup milk
1/2 cup smooth ricotta, plus extra 2 tbs to serve
1 (about 160g) zucchini, finely grated, squeezed of excess moisture
90g salt-reduced smoked salmon, chopped
1/4 cup chopped fresh chives
Olive oil spray
100g marinated roasted red capsicum, drained, diced
1 tsp lemon juice
1. Sift flour & BP into a large bowl. Add eggs, milk & ricotta and whisk until smooth.
Stir in the zucchini, salmon and 2 tbs of chives. Season with pepper.
2. Spray a large non-stick frying pan with oil. Place over medium–high heat. Add 3 x ¼-cups of mixture and spread to an even thickness. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and keep warm. Repeat to make a total of 12 pikelets, spraying pan with a little oil before each batch.
3. Meanwhile combine capsicum, remaining chives and lemon juice.
4. Using a 7cm-diameter heart-shaped cutter, carefully cut a heart from each pikelet.
Serve pikelets with salsa and extra ricotta.