Dec 2, 2015
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.
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!
Dec 2, 2015
Photography by Darren Bester
Yield: 10, as a side dish
Ingredients:
x2 700g Bags of Baby Potatoes, boiled, skinned & cut into quarters
10 – 12 Quail Eggs, hard boiled & seasoned with salt and pepper
Caper Berries, some chopped up and some retaining original appearance
Red Onions, finely Chopped
2 Handfuls Chopped Chives
2 tbsp Dijon Wholegrain Mustard
2 tbsp Dijon Traditional Mustard
2 tbsp Honey
90ml Lemon Juice
250ml Olive Oil
Salt & Black Pepper
Micro Herbs for Garnishing
Method:
In a measuring jug whisk the mustards, honey, lemon juice, olive oil, salt & pepper until well combined and adjust seasoning to taste. Place the potato quarters, red onions, chives and capers in a large bowl and pour over the dressing, retaining a little for later. Stir well to combine, taste and season with salt & pepper. Carefully spoon the salad onto your serving platter. Arrange the quail eggs on the salad and lightly drizzle with the remaining dressing. Sprinkle over a few micro herbs for garnish & serve.
Cooks Notes: This salad is lovely served warm or chilled
