Grilled stone fruit, asparagus, pancetta and goats cheese Chrissy salad

 

INGREDIENTS:

  • Mixed salad leaves

  • 3 bunches of Asparagus

  • 200g prosciutto

  • 1 jar feta

  • Mixed stone fruits

  • 1 Tbsp Caramelised balsamic

 

METHOD:

  1. Bring a pot with salted water to the boil, cut the hard ends of the asparagus and place them into the boiling water for 2 -3 min depending on the size. Drain and refresh with icy water, set aside.

  2. Preheat a BBQ or a grill pan, cut the stone fruits in halves, remove the seed an grill for approx. 5 min on each side, remove and let cool.

  3. Place salad leaves on a platter and layer the asparagus, prosciutto, grilled stone fruits, and teared pieces of goats fetta in a nice gentle stack. Drizzle with the fetta oil and caramelised balsamic! Serve. 

Burrata, mixed tomatoes and pangritatta salad

INGREDIENTS:

  • Mixed tomatoes 

  • 1 bunch fresh basil

  • ½ loaf sourdough

  • 3 x burrata cheese

  • Vin Cotto

  • Olive oil

 

METHOD

  1. Tear your sourdough into small chunks and place onto a baking tray. Drizzle over olive oil and season with salt and pepper. Place into an oven at 180 for approx. 8min until golden. Remove from oven and let cool.

  2. Meanwhile, pick the basil leaves, place them into a small bowl and cover with boiling water. Leave for 20 seconds and then drain and refresh with cold water. Place the leaves between a paper towl and squeeze well. Place the basil into a blender and cover with olive oil, season with salt and pepper and blitz well until green oil forms.

  3. Cut the tomatoes in halves or quarters depending on the size and place into bowl.

  4. Put your salad together by scattering over toasted croutons, basil oil, tomatoes and fresh burrata cheese.