ROASTED CARROT,
RADISH & EGG SALAD
WITH ROMESCO SAUCE
PREP + COOK TIME MINUTES SERVES g rainbow baby carrots trimmed
½ tablespoons extra virgin olive oil
eggs
g small radishes trimmed halved
⅓ cup fresh flatleaf parsley leavesROMESCO SAUCE
g jar roasted red capsicums
drained
clove garlic crushed
½ cup ( g) blanched almonds
roasted
tablespoons sherry vinegar
teaspoon smoked paprika
tablespoons chopped fresh flatleaf
parsley leaves
⅓ cup ( ml) extra virgin olive oilPreheatoventoCCfan
Placecarrotsonalargeoventray
drizzlewithoilseasonwithsalt
Roastforminutesoruntiltender
andlightlybrowned
Meanwhilemakeromescosauce
Placeeggsinasmallsaucepan
coverwithcoldwaterbringtothe
boil Cookforminutesoruntil
softboileddrain Rinseundercold
waterdrain Whencoolenough
tohandlepeeleggstearinhalf
Placethecarrotsradishandeggs
onaplatter Topwithparsleyleaves
seasonwithpepper Servewiththe
romescosauce ROMESCO SAUCE
Processingredientsuntilsmooth
seasontotaste STUFFED ZUCCHINI
FLOWERS
PREP + COOK TIME
MINUTES MAKES
g firm ricotta
g finely chopped Greek fetta
tablespoons finely chopped fresh
mint leaves
teaspoons finely grated lemon rind
½ teaspoon dried chilli flakes
clove crushed garlic
egg yolk
zucchini flowers
tablespoons extra virgin olive oil
extra finely grated lemon rind and
mint leaves to serve
Combinericottafettamintrind
chilliflakesgarlicandyolkin
amediumbowlseasontotaste
Carefullyopenzucchiniflowers
thenremovetheyellowstamensfrom
insidetheflowers
Spoonricottamixtureintoflowers
leavingacmgapatthetop Twist
petaltopstoenclosethefilling
Heatoilinanonstickfryingpan
overhighheatcookflowersfor
minuteoneachsideoruntillight
goldenandheatedthroughseason
totaste Sprinklewithextralemon
rindandmintleaves
#THEWEEKLYEATS