ur into prepared strainer. Cover and refrigerate for 24 hours, or
Trim the husks and silks from the corn. Using
To make mint yogurt, combine all ingredients in a bowl, cover and refrigerate until needed.
Cook the lamb on a heated, oiled grill or grill pan for about 10 minutes or until cooked as desired. Transfer to a warmed plate and cover to keep warm.
Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl and toss gently.
Serve sliced lamb with the tomato salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.
n a medium bowl. Cover and refrigerate for 3 hours or
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Pick over crabmeat, removing any shell or cartilage.
In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
Sprinkle wedges lightly with salt.
Serve.
In a large serving bowl, toss together the tomatoes, avocados and red onion.
Dust lightly with black pepper and pour salad dressing over.
Cover and chill for at least one hour before serving to blend flavors.
inaigrette: whisk the vinegar and honey together and season to taste. Drizzle
up, mix chiles, garlic, honey, and lime juice.
In another
ut tough ends from asparagus and discard. Cook asparagus in boiling
uice, oil, honey, mustard, salt, and pepper in a cup, stir
Mash the avocado and stir in the lemon juice. Season to taste.
Spread each slice of bread with avocado, then top with a layer of tomato. Roll tightly to enclose the filling. Cut each roll into four and secure with a toothpick to serve.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1. Prepare the
Toss Romaine lettuce, mixed salad greens, arugula, mixed beans, cucumber, sweet red pepper, radishes, tomato, avocado, and ham together in a large bowl. Serve cold.
Grill the asparagus, in batches, until just tender; cool.
Combine asparagus on serving platter with arugula, avocado and nuts.
Whisk vinegar, oil and salt and pepper to taste in a small bowl. Just before serving, drizzle over salad.
0 mins or until puffed and golden.
Meanwhile, heat a
nutes until swollen and tender. Drain well and leave to cool
Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices.
Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discoloration.
Arrange slices of Mozzarella, tomato and avocado on a plate, garnish with chopped parsley and a sprig of mint.
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.