Annabelle White's fresh recipes - 4 November
Grilled asparagus with hazelnuts and feta
Easy apple salad
Grilled Asparagus with Hazelnuts and Feta
Time: 10 mins
2-3 bunches new season asparagus, wash and break off woody ends
Olive oil spray
1/2 cup favourite dressing* (see recipe below)
190g pkt crumbled Puhoi feta cheese
2/3 cup freshly roasted hazelnuts **
Fresh herbs to garnish
Heat the grill or oven and either grill the asparagus that you have sprayed with a light spray of olive oil or place in an oven baking dish and cook until lightly golden.
When they are tender (try a piece during the cooking process) place on a platter and drizzle with the favourite dressing and top with cheese and roasted hazelnuts that you have chopped roughly.
*A favourite dressing for this asparagus is - combine 1/2 cup olive oil, 1/4 cup apple cider vinegar, a generous slurp of hazelnut oil (opt), 1 tsp honey, salt and black pepper, 2 tsp whole seed mustard, and 1/3 cup chopped fresh mixed herbs.
** After you have dry roasted the hazelnuts in the oven until lightly coloured - place in a clean tea towel and rub quickly to remove the nut shell or skins easily while the nuts are still warm.
Easy Apple Salad
Time: 5 mins
4 red apples sliced (leave skin on)
1/2 cup toasted and chopped walnuts
10 thin slices of your favourite Aged cheddar cheese
2 spring onions, chopped
Combine the above ingredients and drizzle with dressing.
3 tbsp olive oil
3 tbsp apple syrup
3 tbsp apple cider vinegar
Salt and pepper
Mix all ingredients together.
If you can't find apple syrup in your supermarket you can just add a little runny honey to your favourite salad dressing and you are fine - adjust quantities of dressing according to the amount of salad you want this is purely a guide.
Time: 10 mins
This can be cooked on or under the grill or in a frypan.
1 small eggplant, sliced
1 courgette, seeded and sliced on an angle
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
Salt for seasoning
Olive oil for spraying
1 cup olive oil
1 tsp salt
1 tsp chopped parsley
2 tsp crushed garlic
1 tbsp lemon juice
Season the vegetables with salt and spray very lightly with oil if desired. Remove from grill when lightly coloured. When cool place in a bowl with the olive oil, salt, chopped parsley, crushed garlic, crushed pepper and lemon juice.
* Serve topped with steamed fish and drizzle with a favourite low fat dressing.