Heirloom Tomato Salad with Rockmelon

by Oliver Hagen November 25, 2020 1 min read

Heirloom Tomato Salad with Rockmelon

Serves 5 | 30 minutes

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. 

Seasonal Summer Salad


Ingredients:

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
 
Pepper

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)
Dill (optional)

Method:

 

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.



Also in Organic Recipes

Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad
Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

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!


From Hagen's:

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 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

by Olivia McCrimmon January 21, 2021 2 min read

Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.
Camping Series - Steak Sanga
Camping Series - Steak Sanga

by Olivia McCrimmon January 20, 2021 1 min read

No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid