Recipes

Fresh spinach, feta and roast plum tomato salad, warm bacon dressing, serves 2

Ingredients

250g fresh spinach, washed and drained
8 rashers streaky bacon, trimmed and chopped
4 plum tomatoes, halved
150g feta cheese, crumbled
100ml olive oil
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp white wine vinegar
salt and ground black pepper

Method

Drizzle the plum tomatoes with half the olive oil and season, then grill for 5-6 mins until softened. Place the spinach and feta in a mixing bowl and sprinkle over the lemon juice. Fry the bacon with remaining olive oil for 5 mins until crispy, then add to salad. Add the vinegar to the pan and stir then pour over the salad. Season and toss the salad then place on two plates. Add the roasted tomatoes and serve.

Grilled goat's cheese on a garlic crouton with rocket pesto, serves 4 as a starter

Ingredients

400g goat's cheese, cut into 4 discs
200g yesterday's bread
500g rocket leaves, washed and drained
50g fresh basil
4 garlic cloves
50g fresh parmesan, grated
1 tbsp lemon juice
olive oil
salt and ground black pepper

Method

With a round pastry-cutter cut 4 discs out of the bread. Crush 2 of the garlic cloves and spread on the bread discs, then drizzle with olive oil. Place under the grill at a low heat for 5-7 mins until golden brown.

Place 300g of the rocket in a food processor along with the basil, the remaining garlic, parmesan, lemon juice and a little seasoning. Process the mixture into a paste then add enough olive oil to make a thick dressing.

Place the cheese discs on the croutons, drizzle with olive oil and season with black pepper then grill for 2-3 mins.

Divide the remaining rocket on to 4 starter plates, place the goat's cheese and the crouton on the leaves then surround with the dressing.