A quick and easy salad recipe using seasonal ingredients, all available at Hagens. We use hero ingredients such as rockmelon and stunning heirloom tomatoes in this dish, which bring it incredible colour and flavour.
For the Salad:
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
2 shallots, finely sliced
2 tbsp of apple cider vinegar
1 tbsp of Mount Zero Organic Olive Oil
1 tsp of Hilltop Hives Honey
Mount Zero Pink Lake Salt
Dressing & Garnish:
Mint, finely chopped
Marinated Feta in oil (vegan or normal)
Use the feta oil to dress the salad
Edible flowers to garnish (optional)
1. Prep and cut all your salad ingredients.
2. 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.
3. 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.
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers