pine nuts – My Whisk and I

200g + 50g feta, crumbled
100ml milk
350g cherry tomatoes, halved
1 small cucumber, diced
a handful of basil, chopped
half an onion, finely chopped
30ml balsamic vinegar
30ml olive oil
20g pine nuts, toasted

Crumble the feta into a blender’s cup and add half the milk.
Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate.
Crumb the 50g feta into the whipped feta and spread on a serving plate.
Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper.
Mix together and spoon on to the whipped feta.
Scatter over the toasted pine nuts and a few extra basil leaves.

450g sweet peppers/bell peppers
30ml + 15ml olive oil
30ml white wine vinegar
1 clove of garlic, minced
12 basil leaves, chopped
2 sprigs of thyme
5ml sugar
2,5ml salt
45ml pine nuts, toasted
125ml crumbed feta cheese
125ml olives, pitted

Turn your oven on the grill setting and line a baking sheet with aluminium foil.
Drizzle the 15ml olive oil on the peppers and spread evenly over each pepper with your hands. Place the peppers on the lined baking sheet and grill for about 15 minutes, until their skins are black. DO NOT take the peppers out too soon….they can not be too blackened!
Immediately place the charred peppers in a mixing bowl and cover the bowl tightly with plastic wrap. Set aside until the peppers are cool enough to handle.
Break open the peppers, remove the core and seeds and pull the skin from each. It is easiest to use your hands to scrape the seeds out and it is quite all right for the peppers to tear into strips!
Add the peppers, oil, vinegar, garlic, basil, thyme, sugar and salt to a mixing bowl and refrigerate for one hour.
Arrange the marinated peppers on a serving plate and top with pine nuts, feta and olives.

Tag: pine nuts

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