POTATO SALAD WITH
PESTO AIOLI
SERVES 8
n 1kg baby chat potatoes, halved
n 2 tbsp olive oil
n 100g prosciutto, sliced
n 5 green onions, thinly sliced
PESTO AIOLI
n 60g baby spinach leaves
n 1 cup firmly packed basil leaves
n 2 tbsp pine nuts
n 1/3 cup grated parmesan
n 1/4 cup olive oil
n 2 tbsp lemon juice
n 1/4 cup store-bought aioli
n Salt and pepper
1 Boil, steam or microwave the potatoes
until tender. Cool.
2 For the pesto aioli, place the spinach,
basil, pine nuts and parmesan in a food
processor and process until finely chopped.
Add oil, juice and aioli and process until
combined. Season. Transfer to a bowl and
cover surface with plastic wrap (see Tip).
3 Heat oil in a large, non-stick frying pan
over a medium heat. Add prosciutto.
Cook, stirring until golden. Remove from
pan and drain on absorbent paper.
Reserve some prosciutto for garnish.
4 Combine potato, prosciutto, onions
and pesto aioli. Sprinkle with reserved
prosciutto. Serve.
Tip: The pesto aioli can be made one day
ahead and stored in the fridge.
BEETROOT, FENNEL AND
ASPARAGUS SALAD WITH
HALOUMI CRUMBLE
SERVES 8
n 1 bulb fennel
n 2 tbsp olive oil
n 80g haloumi, finely crumbled
n 2 bunches asparagus, trimmed,
cut into thirds
n 100g baby spinach leaves
n 400g cooked baby beetroot (see Tip),
cut into wedges
DRESSING
n 1/3 cup olive oil
n ¼ cup red wine vinegar
n 1 tbsp honey
n Salt and pepper
1 Trim tops off fennel. Pick green fennel
fronds into sprigs and reserve. Cut bulb
in half then shave on a mandoline into
paper-thin slices. Place shavings in a bowl
of iced water while preparing the salad.
2 Heat oil in a large, non-stick frying pan
over a medium-high heat. Add haloumi
and cook, stirring, for about 5 minutes or
until golden and crisp. Transfer to a bowl.
3 To make the dressing, stir all ingredients
in a jug until combined. Season.
4 Cook asparagus in boiling water for
1 minute. Drain. Cool in cold water.
5 Scatter spinach on a platter. Arrange
beetroot and asparagus on top. Drain
fennel, pat dry with paper towel, combine
with fronds and place along the salad.
6 Sprinkle with some of the haloumi. Spoon
dressing over. Serve with remaining haloumi
for guests to sprinkle themselves.
Tip: Find cooked baby beetroot in
supermarket vegie sections.
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