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AUGUST 4TH 2017

ALFRESCO RECIPES WITH RIVERFORD ORGANIC

We’ve teamed up with our neighbours at Riverford Field Kitchen, to bring you two mouth-watering summer recipes, from their Spring/Summer cookbook. These dishes are perfect for alfresco entertaining and are sure to impress friends and family.

Both dishes are made with organic, seasonal produce; supporting the ethos that the closer you are to the source of the food the better it will taste. 

 

ROASTED TOMATO NIÇOISE SALAD

This is a substantial, flavour-packed French summer classic, with roasted cher¬ry tomatoes that add extra intensity. There’s no tuna in this recipe making it perfect for vege¬tarians. This fabulous salad makes a complete and nutritious lunch or dinner on its own. It’s especially good eaten outdoors on a hot day.

INGREDIENTS
250g cherry tomatoes, halved
A few marjoram or oregano leaves
2 tsp caster sugar
6 tbsp olive oil
½ red onion, finely chopped
2 tbsp red wine vinegar
4 eggs
700g new potatoes, halved or quartered if large
250g green beans, topped, tailed & cut into thirds
1 garlic clove, finely chopped
2 tsp Dijon mustard
Juice of ½ lemon
200g mixed salad leaves
20 pitted black olives
2 tbsp capers (if in brine, soak in cold water for 10 mins, then drain)
Handful fresh basil leaves
Salt & pepper   

METHOD
Preheat oven to 180°C/Gas 4. Lay the tomatoes on a non-stick baking tray or a tray lined with baking parchment. Sprinkle over the marjoram or oregano leaves, 1 teaspoon of sugar and a little salt and pepper.
Drizzle with 2 tablespoons of olive oil. Roast for 30 minutes. Remove from the oven and leave to cool.
While the tomatoes are roasting, put the onion in a bowl with the other teaspoon of sugar and 2 tablespoons of vinegar and leave to marinate for 20 minutes.
Boil the eggs for 6-8 minutes, depending whether you prefer a soft or harder yolk. Drain, pop in a bowl of cold water and leave to cool.
Boil the potatoes in salted water for 12-15 minutes until tender, then drain.
Boil or steam the beans for 5 minutes. Refresh in cold water, then drain again.

To make the dressing: Whisk the marinated onion with the rest of the oil, garlic, mus¬tard and lemon juice and season.
Arrange the salad leaves, potatoes, tomatoes, beans, olives and capers on a large plate. Peel the eggs, cut into quarters and tuck them in around the salad. Drizzle over the dressing and scatter over the basil to serve.

COURGETTE & HALLOUMI KEBABS WITH GREEN TAHINI DRESSING

This is a great vegetarian option for a barbecue or a simple summer lunch.

Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or alternatively griddle some red peppers as an accompaniment.

INGREDIENTS
3 large or 4 smaller courgettes, chopped into large bite-sized pieces
300g halloumi, cut into large cubes
2 green chillies, deseeded & finely chopped
4 tbsp sunflower or light olive oil
For the dressing
2 tbsp light tahini
2 tbsp yoghurt
1 garlic clove, crushed
2 tbsp olive oil
Juice of ½ a lemon (more to taste)
Handful of coriander leaves, finely chopped
Handful of mint leaves, finely chopped
Salt & black pepper

METHOD
If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.

To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream.
Stir in the chopped herbs and season to taste with salt, pepper and more lemon juice.
Thread the courgettes and halloumi onto the skewers.
Mix the chillies with 4 tablespoons of oil.
Brush a little of this over the kebabs. Heat a griddle or non-stick frying pan (or use the barbecue).
Fry the kebabs, brushing them with more chilli oil and turning them carefully every few minutes, until the courgettes and halloumi are golden brown.
Serve with the tahini dressing alongside to drizzle over the kebabs.