Beetroot, Walnut & Bocchini Salad

Beetroot, Walnut & Bocchini Salad

Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

2015-12-02_0007

This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!

 

Beetroot Cured Salmon

Beetroot Cured Salmon

 Martha Who Cured Salmon Blog Stomp

Photography by Darren Bester

Beetroot Cured Salmon  

Yield: 10 as a main dish accompanied by sides 

Ingredients: 

1.5kg side of Norwegian Salmon, boned & skin removed 

4 Beetroots, grated

400g Caster Sugar 

315g Coarse Sea Salt

2 Handfuls of fresh Dill, chopped 

Zest of 3 Oranges

75g capers, chopped 

Method: 

Combine the beetroot, sugar, salt, dill, orange zest and capers in a bowl and stir to combine well.  Line a baking dish or other dish suitable of holding your salmon comfortably, with cling wrap (but don’t tear off the cling wrap).  Spread half of the beetroot mixture across the cling wrap, in the shape of the salmon, place the salmon on top of the mixture & cover with the remaining mixture, pressing it up against the sides to ensure all of the salmon is covered.  Wrap tightly in the cling wrap a few times over to ensure its snug.  Place a heavy pan or board on top of the salmon and place in the fridge for between 8 – 12 hours.  Remove the cling wrap, rinse under cold running water, pat dry with carlton towel and either serve or refrigerate until required.   

Cooks Notes: Don’t worry if your mixture becomes runny – just wrap up in the clingfilm as snug as possible.  Be aware that over curing will result in a hard leathery exterior on your fish and it may become too salty so do not exceed the recommended curing hours. 

Martha Who Cured Salmon end of blog image without logo

Here’s the link to our Lunch Celebration Table, as featured on The Pretty Blog