More of an idea than a recipe but absolutely fabulous and delicious!!
Dressing: 45ml olive oil 15ml grape vinegar 2,5ml mustard 15ml honey a pinch of salt
Per portion/person: 1 fresh mango, peeled and sliced 1 smoked chicken breast, sliced a handful of rocket leaves
Mix all the ingredients for the dressing together and whisk until amalgamated. Dress the rocket leaves with half the dressing and set aside.
Layer the salad by arranging the mango slices on a plate, the chicken slices on top of that and finally top it with the rocket leaves. Drizzle with some of the remaining dressing and serve.
These calamari filled pita breads are the perfect casual weekend food for entertaining friends and family!! Serve them with a crisp, cold chardonnay and kick back Greek style!!
Lemon-Yoghurt Sauce: 125ml yoghurt 1 clove garlic, minced 5ml dijon mustard 45ml lemon juice a handful of basil leaves, torn
1 kg calamari rings, washed and dried 45ml sunflower oil 1 lemon salt and pepper
about 2 cos lettuce, shredded
Pita Bread – If you want to bake your own fresh pita bread you can go to the SEARCH goggle on this block to find the recipe
For the Sauce: Add all the ingredients to a small bowl and mix well. Cover with plastic wrap and set aside to infuse at room temperature.
Place a heavy-bottom pan over high heat and wait 2-3 minutes for the pan to get hot. Turn the heat down slightly, more high than medium-high, add the oil to the pan and then the calamari rings. Stir the calamari around for 2 minutes, NO MORE!, and immediately remove the pan from the heat. Squeeze the lemon onto the calamari while it is still sizzling and season generously with salt and pepper.
Hold the pita bread upright (on the seam) and make an incision about a third of its circumference. Lightly push two fingers in and wiggle them around to separate and open the inside of the bread, so that you have a large pocket. Scoop a spoonful of the lemon sauce into the cavity and smear it around with the back of the spoon. Place a thin layer of the shredded lettuce on the bottom of the pocket, then a layer of calamari and then a layer of the sauce. Push all of this down with the back of the spoon so that you will have enough space for a repeat of layers.
Serve the calamari pitas with the leftover sauce on the side.
250g tenderstem broccoli, blanched 200g streaky bacon 1 large / 2 small avocado pear, pitted and peeled 60ml peanuts, toasted
Blue Cheese Dressing: 60ml sour cream 60ml mayonnaise 60ml milk 100g blue cheese, crumbled 15ml parsley, chopped 15ml lemon juice a pinch of salt
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the bacon on the baking sheet and bake in the oven until crispy. Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.
For the dressing: Add all the ingredients to a jug and whisk together to amalgamate.
Drizzle the dressing on the salad and sprinkle the peanuts over before serving.
My Whisk and I 