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Recipe

elocal magazine January 2024




Tomato and Avocado Salad

Beetroot & halloumi salad with pomegranate and dill

Cucumber Radish Salad


Tomato and Avocado Salad This tomato, onion, and avocado salad is the prime definition of fresh and simple. There’s no tossing involved, just layers of 3 main ingredients in their most natural form. Slices of juicy, on-the-vine tomatoes are layered with punchy onions and creamy avocado slices. For dressing, all you need is a drizzle of extra-virgin olive oil, a squeeze of fresh lemon juice, and a little sprinkle of chopped parsley.

Ingredients: 4 vine-ripened tomatoes thinly sliced ¼ onion thinly sliced 1 small avocado thinly sliced 1 tablespoon finely chopped parsley 2 tablespoon extra-virgin olive oil ½ lemon juiced (about 1 ½ tablespoons) kosher salt and freshly ground black pepper to taste

Instructions: Add the thinly sliced tomatoes to a large plate or serving platter. Layer the sliced onions on top. Then add the sliced avocado and chopped parsley. Finish with a drizzle of lemon juice and olive oil,(use the best Virgin Olive Oil you can) and a sprinkle of salt and pepper, before serving.

Cucumber Radish Salad This refreshing cucumber radish salad is just what you need on a hot summer day. It’s loaded with cool cucumbers, crisp radishes, fresh dill, and a simple olive oil lemon dressing for a fresh, tangy touch. You can use Telegraph cucumbers, but the smaller ones give you more symmetry with the slices of radish and are plentiful at this time of the year.

Ingredients: 4 mini or Persian cucumbers 8 radishes (one bunch) 2 green onion thinly sliced 1 tablespoons fresh dill roughly chopped 2 tablespoons olive oil 1 ½ tablespoons lemon juice (from half a lemon) kosher salt and freshly ground black pepper to taste

Instructions: Thinly slice the radishes and cucumber with a knife or mandoline. I prefer a mandoline as it's super fast and keeps the slices uniform in thickness. In a small bowl, stir together the olive oil, lemon juice, salt, and pepper.

In a medium mixing bowl, add the cucumber, radishes, green onion, dill, and dressing. Stir to combine. Transfer the salad to a serving bowl and sprinkle a little extra salt and pepper, if you'd like.

Beetroot & halloumi salad with pomegranate and dill Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination and super easy to put together. Plus with all those colours it looks sensational.

Ingredients 1 medium red onion, halved and thinly sliced 2 tbsp apple cider vinegar 2 oranges 4 handfuls rocket leaves 2 cooked beetroots, chopped drop oil, for frying 80g thinly sliced halloumi, slices halved 80g pomegranate seeds 2 tbsp pumpkin seeds handful mint leaves few sprigs dill, chopped

Method Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.

Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.



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elocal Digital Edition – January 2024 (#273)

elocal Digital Edition
January 2024 (#273)


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