Mike van de Elzen: Buttercup salad with Kalamata honey

Author
Newstalk ZB,
Section
Recipes,
Publish Date
Saturday, 18 May 2019, 1:09PM

Warm Autumnal Salad (serves 4)

1 large buttercup

4 large vine-ripened tomatoes

2 tbsp olive oil

salt

black pepper

100g rocket leaves

100g cows feta, cut into cubes

½ cup walnut halves, toasted

Preheat oven to 190*C. Carefully cut buttercup in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper. Roast in oven for 25 minutes, add tomatoes to tray and cook for a further 15 minutes. Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, then drizzle with rocket oil and dollops of Kalamata honey.

Kalamata honey

12 pitted kalamata olives

1 tbsp honey

Blitz olives and honey together until smooth.

Rocket oil

100g rocket leaves

4 tbsp olive oil

Blitz rocket and oil together until smooth.

 

 

 

 

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