TO DRINK: Fleur du Cap Viognier, bright and peachy, will stand up to the fruity and salty elements of this dish.
Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)
Vanilla panna cotta with roast pineapple and citrus salad is as delicious as it is beautiful. Panna cotta is known for its lovely lightness, and it’s especially…
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1
Print Recipe Waldorf salad Serves: 4 Cooking Time: 15 mins Ingredients BLUE CHEESE DRESSING 60ml (¼ cup) good-quality mayonnaise 10ml (2 tsp) lemon juice 30ml (2 tbsp) water sea salt and freshly ground black pepper, to taste 100g soft blue cheese, chopped 4 Granny Smith apples, thinly sliced 1 stalk celery, thinly sliced 100g (1