Page 51 - Fresh Magazine - Summer 2017
P. 51

summe flvrs


                      Pictured opposite
                                                                            FLAVOUR BOMB
                       Mango, avocado                                       The contrasting textures and avours in this salad
                                                                            create an unusual but delicious combination,
                       and tuna ceviche                                     ideal for a substantial summer lunch.
                               SERVES 4


             500g fresh tuna, cut into 1cm   2 limes
               dice                2 tablespoons olive oil
             2 ripe mangos, peeled and   salt and pepper
               chopped into 1cm dice  1 avocado, peeled, stoned and
             1 small red onion, finely   chopped
               chopped             mixed salad leaves, to serve
             1 fresh red chilli, deseeded   crusty bread, to serve,
               and finely chopped     optional

             Put the tuna in a glass bowl   and give it another good stir.
             with the mangos, red onion   Refrigerate for 1 hour to allow
             and chilli. Grate the zest of one   the lime juice to ‘cook’ the tuna.
             of the limes and add it and the   Serve the ceviche on a bed of
             juice of both limes to the bowl   mixed salad leaves with some
             along with the olive oil. Season   crusty bread on the side, but
             with salt and pepper and stir   omit the bread for a gluten-free
             gently to coat everything.   meal.
             Add the avocado to the salad



                      Pictured opposite

                        Fennel, orange                            Gluten free
                     and prosciutto salad
                               SERVES 4


             50g whole almonds     FOR THE DRESSING
             2 fennel bulbs        1 small garlic clove, finely
             2 oranges               chopped
             1 small red onion, halved and   100ml olive oil  Roast sweet potato, chickpea and feta
               thinly sliced       50ml balsamic vinegar              salad with pomegranate
             100g prosciutto       1 teaspoon maple syrup or
             50g Kalamata olives, stones   honey                                   SERVES 4
               removed             1 teaspoon Dijon mustard
                                   salt and pepper
 Mango, avocado and tuna ceviche
                                                             2 medium sweet potatoes, about   1 pomegranate, cut across the middle
                                                               500g                     1 x 400g tin of chickpeas, drained
             Put all the dressing ingredients   orange over the bowl to catch   4 tablespoons olive oil, plus extra for   and rinsed
             in a screw-top jar and shake   the juice, carefully cut between   roasting  100g feta cheese, crumbled
             vigorously to mix, then set   the membrane to remove the   1 teaspoon ground cumin  1 handful of rocket
             aside.                orange segments and add to   salt and pepper
             Put the almonds in a dry pan   the fennel.      1 lemon, halved
             set over a medium heat and   Put the red onion in a sieve and
             toast until they are golden.   run cold water over them. Dry   Preheat the oven to 200°C/gas mark 6.  wooden spoon to release the seeds.
             Scatter onto a plate and allow   on kitchen paper before adding   Cut the sweet potato into 1.5cm chunks   Reserve the other half for another
             to cool, then roughly chop.  to the bowl.       and place on a baking sheet. Drizzle   recipe. Squeeze the juice from the
                                                             with a little olive oil and toss to coat   roasted lemon halves into a small bowl
             Trim the fennel, cut in half and   Pour over half the dressing, toss       and whisk in the 4 tablespoons of olive
             slice as thinly as possible, then   well and arrange the fennel,   the pieces, then season with the cumin   oil.
             put in a large bowl. With a small   orange and onion on a serving   and some salt and pepper. Place the
             sharp knife, slice o the top and   platter. Tear over the prosciutto   lemon on the baking sheet with the   Put the sweet potato into a large bowl
             bottom of the oranges. Cutting   and scatter the olives and   sweet potato and roast in the oven for   and add the chickpeas and dressing.
             from the top to the base of   toasted almonds on top, then   30 minutes.   Gently fold in the crumbled feta cheese,
             the orange, remove the peel   drizzle with the remaining   Hold the pomegranate cut side down   pomegranate seeds and rocket and
             and white pith. Holding the   dressing if liked.  over a bowl and bash the top with a   transfer to a serving bowl.

                                                                                                 SUMMER 2017 FRESH |  49



        048 Fresh_Summer 2017_salads_V19_KJ.indd   49                                                       17/05/2017   16:43
   46   47   48   49   50   51   52   53   54   55   56