Page 22 - Fresh Magazine - Winter 2017

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Gluten free

CHEESY
UPGRADE
Any full- avoured cheese
like goats’ cheese, Stilton
or Pecorino is a great
match with this warm
salad.

Endive, broccoli and black-eyed beans
with hot and gingery dressing
SERVES 4
SUPERVALU LOVES
IRISH CRAFTS
200ml extra virgin olive oil Pour the olive oil, cider vinegar, honey, salt and pepper into a
50ml organic cider vinegar with medium glass jar. Pierce the chilli fi ve times with a sharp knife The hand-carved citrus juicer in
mother and quarter the ginger. Add to the jar with the garlic and the this feature is by Stephen Ryan of
1 teaspoon manuka honey thyme on the stems. Put the lid on tightly and give the jar a Green Woodwork Ireland, based
½ teaspoon salt couple of shakes to emulsify the liquid. Leave in the fridge in Belfast’s Lagan Valley. Inspired
½ teaspoon cracked black pepper overnight if possible for the fl avours to infuse. by items from traditional Irish life,
1 fresh red chilli each piece uses locally sourced
4cm piece of fresh root ginger Cook the corn in boiling salted water for 10 minutes, then hardwoods and traditional hand
1 rose garlic clove, bruised remove from the pan and allow to cool slightly. Cook the tools, helping to revive an ancient
½ small bunch of fresh thyme, plus broccoli in boiling salted water for 4 minutes. Cut the corn form of woodland craft that has
extra to garnish kernels from the cob and cut the endives into quarters been practised for thousands of
2 corn on the cob lengthways. years. www.irishdesignshop.com
2 x 90g packets of tenderstem To serve, pile the vegetables onto a serving platter. Remove
broccoli tips the garlic, chilli, ginger and thyme from the dressing and www.greenwoodworkireland.com
2 endive drizzle it over, then sprinkle over the drained beans and some
1 x 400g tin of black-eyed beans fresh thyme leaves.

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