Finish fresh
Five minutes is all it
takes to make this
bright, sunny Italian
topper. In a small
bowl combine the
finely shredded zest
of 1 lemon, 1 clove
garlic, crushed, 2 Tbsp
chopped flat-leaf
parsley and 1 tsp
olive oil. Sprinkle the
gremolata onto
slow-cooked meat
or potato dishes.When spinach leaves
are used to top hot
foods, they quickly
soften and turn emerald
green, making them a
gorgeous garnish for
slow-cooked soups and
casseroles. The leaves
of nutritious rocket,
silverbeet, chard and
kale perform the same
trick. Be sure to add
them to the dish last
minute.LEAFY GREENS
A sprinkling of fat-free
chopped fresh green
herbs – especially basil,
chives, dill, parsley,
mint and thyme –
brings a delicious
garden-fresh flavour to
soups, stews, casseroles
and meat dishes.FRESH HERBS
GREMOLATA