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Sprouthouse Recipes

The Tuscan: A Slice of Summer

SERVES
4
PREP TIME
1.5 hours
COOKING TIME
20 mins

Ingredients

Blistered Tomatoes

300g cherry tomatoes

1 tbsp ground fennel

1 tbsp honey

75ml olive oil

Roasted Aubergine

1 aubergine

1 tbsp olive oil

Salt & pepper

Fennel Salted Almonds

150g almonds

1 tsp ground fennel

1 tsp olive oil

Lightly season of salt

Garlic Croutons

½ loaf stale sourdough

1 tbsp dried herbs

1 tbsp minced garlic

3 tbsp olive oil

Generous seasoning of salt

Red Onion & Caper Salsa

1 red onion, sliced

2 tbsp capers in brine

1 tbsp chopped flat leaf parsley

 

Roasted Garlic Vinaigrette

1 garlic bulb

½ tbsp miso

1 tsp dijon mustard

1 egg yolk

2 tbsp sherry vinegar

200 ml olive oil

Juice of ½ lemon

1 tbsp honey

½ tsp salt

Good grind black pepper

Oregano & Chilli Honey

300ml honey

1 tbsp chopped oregano

1 tbsp dried chilli flake

1 tbsp minced garlic

Other Ingredients

40g finely shredded kale

Finely chopped chives

Crumbled goats cheese

Method

Blistered Tomatoes

Preheat oven to 200°C. Fill a high sided roasting tin tightly with the tomatoes, ground fennel, honey, fresh oregano, olive oil and salt. Roast for 25 minutes until the top of the tomatoes has charred and the skin has blistered. They should be rapidly bubbling as they come out of the oven; the juices of the tomato combined with honey creates a delicious tomato caramel.

 

Roasted Aubergine

Dice the aubergine into 2cm cubes and toss in olive oil, salt & cracked black pepper. Roast at 200°C for 15 – 20 mins until they’ve taken on a caramelised colour and the texture has softened.

 

Fennel Salted Almonds

The aniseed flavour of the fennel goes great with roasted almonds.

Toss the almonds with the ground fennel, salt and a drizzle of olive oil. Roast in the oven at 200°C for 10 minutes until nicely toasted.

 

Red Onion & Caper Salsa

A simple combination that belongs on a pizza.

Combine the sliced red onions, chopped parsley and caper berries and set aside until assembling the salad.

 

Roasted Garlic Vinaigrette

Slice the lids off the garlic bulb, drizzle olive oil over the exposed garlic and roast face-down in a baking tray. Cook gently at 180°C for 40 minutes, flipping the garlic halfway through to prevent burning. Allow to cool before squeezing the garlic into a high-sided container.

Combine the rest of dressing ingredients except the olive oil and pulse. Slowly pour the olive oil to emulsify the dressing using a hand blender.

Oregano & Chilli Honey

Decant the honey into a cold saucepan along with the dried chilli flakes, oregano and minced garlic. Bring to a rapid simmer, kill the heat and allow to infuse. Store in an airtight container and this will last a very long time.

To Assemble

In a large mixing bowl, add the kale, caper salsa, aubergine, croutons, almonds and vinaigrette. Give it a good toss and place into your serving dish. Layer the top of the salad with the blistered tomatoes, crumbled goat cheese, chilli honey and fresh chives

Serve with an extra portion of garlic dip, as is tradition in Ireland.

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