mat osv.

green beans W red onion & pecorino

Recipe – serves 4 as a side

• 180g beans
• 1 small red onion, very thinly sliced (on a mandolin is great)
• 2 tablespoons red wine vinegar
• sea salt and black pepper
• a handful of shaved Pecorino slices

Slice the red onion and place in a bowl with the red wine vinegar, salt and pepper. 

Blanch the trimmed beans in salty boiling water for 3 minutes then refresh and drain under cold water.

When you are ready to serve, toss the beans through the red onion and vinegar, arrange them on a plate and scatter over the pecorino. seas on the a pinch more salt and freshly ground black pepper.

 

slow roasted tomatoes W mozzarella & basil

Recipe – adapted from Polpo – serves 4 as a side

• 1 kg tomoatoes, any and a variety
• extra virgin olive oil
• red wine vinegar
• sea salt flakes (Maldon) & black pepper
• 1 tablespoon sugar
• a small handful basil leaves
• 3 x 125g buffalo mozzarella or fior di latte
• 3 handfuls of fresh wild rocket

pre heat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and rosa tomatoes. If they are small, leave them whole. Scatter these on a large baking tray. Drizzle over a good glug of olive oil and a few splashes of red wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape.

Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and spoon the tomatoes over this making sure to scrape off all the sauce. Tear the mozzarella up slightly and place this on top. Scatter over the basil leaves and serve.

 

Ingredients
3/4 cup dry Farro

1 8oz package sliced button or baby portabello mushrooms
1/3 medium red onion, sliced thin (vertically)
3-4 tablespoons extra virgin olive oil
2 teaspoons fresh chopped oregano
1 teaspoon fresh chopped thyme
1/2 teaspoon coarse kosher salt
Splash of dry white wine (optional)

For the Dressing:
1/4 of a fresh, soft Hass avocado
1 tablespoon fresh lime juice (about 1/2 a lime)
1 teaspoon red wine vinegar
1/2 teaspoon honey
1 teaspoon fresh chopped basil
1/2 teaspoon fresh chopped oregano
pinch of fresh thyme
1/8 teaspoon of red pepper flakes
1/4 teaspoon coarse Kosher salt (to taste)
Fresh cracked pepper (to taste)
2-4 teaspoons water (as much as you want to thin dressing to desired consistency)

about 8 cups Arugula or other salad greens

3/4 avocado, sliced thinly, lengthwise

1/2 cup Feta cheese crumbles

Directions:
Preheat the oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or a silpat mat (silpat will give you crispier edges on your mushrooms).
Prepare the Farro according to package directions.
Meanwhile, For the Mushrooms:
In a large bowl, toss the sliced mushrooms and onions with the olive oil. Use enough oil so the mushrooms are evenly coated. Add in fresh herbs, salt, and wine. Toss again. Spread mushrooms and onions out evenly over parchment-lined (or silpat-lined) baking sheet. (Make sure there is room between your veggies - space is what allows them to crisp as they roast, instead of steam to soft oblivion.) Bake mushrooms for 20-30 minutes. If necessary, remove onions first, so they don't burn. Set aside until ready to assemble salad.


For the Dressing:
To a small food processor, (I used a Magic Bullet), add all ingredients except the water. Blend for about 30 seconds. Check for consistency, add desired amount of water. Blend again. Check for taste and adjust accordingly. (If you don't have a small food processor or Magic Bullet, I'm guessing you could use a sumbersion blender here, or just mash the avocado as finely as possible, then whisk the ingredients together with lots of elbow grease!)


To Assemble the Salad:
Place 2 cups of arugula on each of 4 plates.
Divide farro, mushrooms, and avocado evenly among the 4 plates.
Add 2 tablespoons of crumbled Feta cheese to each plate.
Drizzle with avocado dressing and serve.