Page 51 - Fresh Magazine - Summer 2017

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

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