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.
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
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
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.