Delicious UK - (05)May 2020

SOMETHING

GORGEOUSTODRINK

Strawberry,limeand

elderflowermuddle

SERVES 4. HANDS-ON TIME 5 MIN

FOOD

TEAM’S

TIP

Fora non-alcoholicversion,

omitthevodkaandtopup

with just the fizzy/tonic water.

• 2 limes,roughlycutintochunks


• 4 tbspelderflowercordial


• Handfulfreshmintleaves


• 150gstrawberries,roughly chopped


• 120-200mlvodka


• Fizzyortonicwatertotopup


• Ice cubes or crushed ice to serve

1 Dividethelimesbetween4 tall

tumblersorhighballglasses.Addthe

elderflowercordialandmintleaves

then,usinga woodenspoonhandleor

muddlerstick,poundtheingredients

togetheruntilthey’rereallyjuicy.Add

thestrawberries,thenpoundagain,

butmoregentlytocrushthemlightly.

2 Addtheice,pourinthevodka

(chooseyourmeasure),thentopup

theglasseswithfizzyortonicwater.

PERSERVING(FOR30MLVODKA)

115kcals,0.2gfat(nosaturated),

0.3gprotein,11.4gcarbs(11.4g

sugars),nosalt,1.4gfibre

FORASTARTER

Grilledgoat’scheesesalad

withwarmhoneydressing

SERVES4.HANDS-ONTIME 15 MIN,

PLUS GRILLING AND MARINATING

MAKE

AHEAD

Preparethesaladtotheend

ofstep3 upto2 hoursahead.

Finish the recipe to serve.

• 50gpecans,roughlychopped


• 3 tbsp runny honey
  
  
  • 1 redonion,thinlysliced
  
  
  • 2 tspredwinevinegar
  
  
  • 1 tspsugar
  
  
  • 8 freshbaguetteslices(oruse
    part-baked,cookedaccording to
    thepackinstructions)
  
  
  • 1½tbspextra-virginoliveoil
  
  
  • 2 x 125ggoat’scheeselogs(veggie
    if needbe),cutinto8 thickslices
  
  
  • ¼tsppinkpeppercorns,crushed
    (orusegroundblackpepper)
  
  
  • 100gmixedsaladleaves
  
  
  • Handfulfreshlypickedherbs(we
    used tarragon and flatleaf parsley)
  
  
  
  

1 Putthepecansina smallpanover

a mediumheat.Add1 tbspofthe

honeyanda pinchofsalt.Letthe

honeyheatandbubble,shakingthe

panfromtimetotime,for4-5

minutesoruntilthepecansare

brownedandglazedwiththehoney.

Transfertoa sheetofcompostable

bakingpaper,thenleavetoset.

2 Puttheonionslicesina ceramic

orglassbowlwiththevinegar,

sugaranda goodpinchofsalt,then

stirwell.Setasidefor 15 minutes,

thendrain,reservingthe juices and

onionsseparately.

3 Heatthegrilltohighandlinethe

grillpanwithfoil.Lightlybrushone

sideofthebreadwitha littleolive

oil,thengrill,oiledsideup,for1-2

minutesuntillightlytoasted.Turn

theslicesoversothecharredside

isnowunderneathandtopwitha

sliceofgoat’scheese,thenseason

withthecrushedpepper.

4 Grillfor1-2minutesuntilthe

cheeseisbubblingandgolden.

Meanwhile,heattheremaining

2 tbsphoneyina smallsaucepan

untiljustsimmering.Remove the

panfromtheheat.

5 Putthesaladleaves,herbs,

pickledonionslicesandpecansina

mixingbowl.Tosswiththereserved

juicesandremainingoil,stirringto

combine.Dividebetween4 plates,

topwiththecheesetoasts,then

immediatelydrizzlewiththewarm

honeyandservestraightaway.

PERSERVING536kcals,30.5gfat

(12.7gsaturated),20.5gprotein,

4gcarbs(15.2g sugars), 1.6g salt,

4g fibre →

EASYSWAP

Useanynutsyou

haveforthegoat’s

cheesesalad.

Walnuts,almonds

orhazelnutswill

all work well.

116 deliciousmagazine.co.uk