Read Online Super Natural Every Day by Heidi Swanson - Free Book Online
Authors: Heidi Swanson
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shaved paper-thin
15 g chopped fresh dill
80 ml freshly squeezed lemon juice (about 3 juicy lemons), plus more if needed
80 ml extra-virgin olive oil, plus more if needed
Fine sea salt
4 or 5 generous handfuls rocket
Honey, if needed
60 g pine nuts, toasted (see Wholegrain Breadcrumbs )
60 g feta cheese, crumbled
Combine the zucchini, fennel, and dill in a bowl and toss with the lemon juice, olive oil, and ¼ teaspoon salt. Set aside and allow to marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the rocket in a large salad bowl. Scoop all of the zucchini and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt, if needed. If your lemons are particularly tart (which happens to me on occasion), you may need to counter the pucker factor by adding a tiny drizzle of honey into the salad at this point. Let your tastebuds guide you. Serve topped with the pine nuts and feta cheese.
SERVES 4–6
Mixed Melon Bowl
MINT, LEMON JUICE, FETA, KALAMATA OLIVES
Here I combine big chunks of fragrant melon with feta, kalamata olives, and a bit of chopped mint. It’s the sort of thing to make at the peak of summer when a wide range of melons is available—honeydew, rockmelon. Simple, with clean, clear flavours, it’s perfect served with a nice riesling or any crisp and bubbly white wine.
Look for brick-shaped feta, which is easy to cut into small and somewhat defined cubes.
1.25 kg melon (mixed varietals), peeled, seeded, cut into 2.5 cm chunks, and chilled
8 fresh mint leaves, finely chopped
1 teaspoon freshly squeezed lemon juice
45 g feta cheese, cut into 1 cm cubes
12 kalamata olives, pitted and torn in half
Put the melon in a large serving bowl and toss gently with the mint and lemon juice. If you’re serving the salad for everyone to share, sprinkle the feta and olives across the top of the melon. Alternatively, plate the melon individually, ensuring each serve has a few pieces of feta as well as a few olives. You want to get all of the flavours in each bite.
SERVES 4
Pass on watermelons for this particular preparation; it’s a bad neighbour, prone to staining nearby melon pieces. Also, as far as texture is concerned, creamy textured melons are preferred alongside the feta. But, if you’re a true watermelon lover, take the salad in that direction entirely. Use 100 per cent watermelon instead.
Ravioli Salad
BLACK OLIVES, PEPITAS
This pasta salad is right at home at just about any potluck or party—and it’s particularly happy parked next to a bowl brimming with a leafy green salad. I made it first for my sister’s baby shower, and a dozen times since. As far as choosing the right type of ravioli, I keep capsicum ravioli with silverbeet filling on hand (in the freezer) just for this salad. I like the play between the capsicum and the zesty lemon-coriander pesto. But you can take the idea in a number of directions, and both English spinach and wholemeal ravioli are worthy substitutes. If you can imagine the filling going well with the coriander pesto, you’re probably in safe territory.
45 g pepitas, toasted (see Wholegrain Breadcrumbs )
1 large handful coriander leaves and stems
15 g freshly grated parmesan cheese
3 garlic cloves
2 tablespoons freshly squeezed lemon juice, plus more if needed
160 ml extra-virgin olive oil Fine sea salt
450 g fresh or frozen ravioli
85 g oil-cured black olives, pitted and torn or chopped
Thyme or chive flowers, to garnish (optional)
Bring a large pot of water to the boil. In the meantime, make the coriander pesto. Combine most of the pepitas, coriander, parmesan cheese, garlic, lemon juice, and a splash of the olive oil and blend with a stick blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes
15 g chopped fresh dill
80 ml freshly squeezed lemon juice (about 3 juicy lemons), plus more if needed
80 ml extra-virgin olive oil, plus more if needed
Fine sea salt
4 or 5 generous handfuls rocket
Honey, if needed
60 g pine nuts, toasted (see Wholegrain Breadcrumbs )
60 g feta cheese, crumbled
Combine the zucchini, fennel, and dill in a bowl and toss with the lemon juice, olive oil, and ¼ teaspoon salt. Set aside and allow to marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the rocket in a large salad bowl. Scoop all of the zucchini and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt, if needed. If your lemons are particularly tart (which happens to me on occasion), you may need to counter the pucker factor by adding a tiny drizzle of honey into the salad at this point. Let your tastebuds guide you. Serve topped with the pine nuts and feta cheese.
SERVES 4–6
Mixed Melon Bowl
MINT, LEMON JUICE, FETA, KALAMATA OLIVES
Here I combine big chunks of fragrant melon with feta, kalamata olives, and a bit of chopped mint. It’s the sort of thing to make at the peak of summer when a wide range of melons is available—honeydew, rockmelon. Simple, with clean, clear flavours, it’s perfect served with a nice riesling or any crisp and bubbly white wine.
Look for brick-shaped feta, which is easy to cut into small and somewhat defined cubes.
1.25 kg melon (mixed varietals), peeled, seeded, cut into 2.5 cm chunks, and chilled
8 fresh mint leaves, finely chopped
1 teaspoon freshly squeezed lemon juice
45 g feta cheese, cut into 1 cm cubes
12 kalamata olives, pitted and torn in half
Put the melon in a large serving bowl and toss gently with the mint and lemon juice. If you’re serving the salad for everyone to share, sprinkle the feta and olives across the top of the melon. Alternatively, plate the melon individually, ensuring each serve has a few pieces of feta as well as a few olives. You want to get all of the flavours in each bite.
SERVES 4
Pass on watermelons for this particular preparation; it’s a bad neighbour, prone to staining nearby melon pieces. Also, as far as texture is concerned, creamy textured melons are preferred alongside the feta. But, if you’re a true watermelon lover, take the salad in that direction entirely. Use 100 per cent watermelon instead.
Ravioli Salad
BLACK OLIVES, PEPITAS
This pasta salad is right at home at just about any potluck or party—and it’s particularly happy parked next to a bowl brimming with a leafy green salad. I made it first for my sister’s baby shower, and a dozen times since. As far as choosing the right type of ravioli, I keep capsicum ravioli with silverbeet filling on hand (in the freezer) just for this salad. I like the play between the capsicum and the zesty lemon-coriander pesto. But you can take the idea in a number of directions, and both English spinach and wholemeal ravioli are worthy substitutes. If you can imagine the filling going well with the coriander pesto, you’re probably in safe territory.
45 g pepitas, toasted (see Wholegrain Breadcrumbs )
1 large handful coriander leaves and stems
15 g freshly grated parmesan cheese
3 garlic cloves
2 tablespoons freshly squeezed lemon juice, plus more if needed
160 ml extra-virgin olive oil Fine sea salt
450 g fresh or frozen ravioli
85 g oil-cured black olives, pitted and torn or chopped
Thyme or chive flowers, to garnish (optional)
Bring a large pot of water to the boil. In the meantime, make the coriander pesto. Combine most of the pepitas, coriander, parmesan cheese, garlic, lemon juice, and a splash of the olive oil and blend with a stick blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes
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