A quick and easy salad recipe using seasonal ingredients, all available at Hagen's. We use hero ingredients such as rockmelon and stunning heirloom tomatoes in this dish, which bring it incredible colour and flavour.
Ingredients:
Rockmelon, finely sliced
3 heirloom tomatoes, chopped into halves and quarters
1 punnet of mixed cherry tomatoes, chopped in half
2 handfuls of mixed salad leaf
2shallots, finely sliced
2 tbsp of apple cider vinegar
1 tbsp of Mount Zero Organic Olive Oil
1 tsp of Hilltop Hives Honey
Mount ZeroPink Lake Salt
Pepper
Mint, finely chopped
Marinated Feta in oil (vegan or normal)
Use the feta oil to dress the salad
Edible flowers to garnish (optional)
Dill (optional)
Method:
Prep and cut all your salad ingredients.
In a saucepan, add your shallots, apple cider vinegar, honey, olive oil and a pinch of salt & pepper. Sauté until the shallots soak up the liquid and they brown slightly.
Start to arrange your salad in a shallow salad bowl, starting with mixed lettuce, and working from biggest ingredients, to smallest. Topping with finely mint, chopped dill and edible flowers. Drizzle with the crumbled feta and oil. Season as required.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
