TheAustralianWomensWeekly_Food_Issue_22_2016

LENTIL, GORGONZOLA

&WITLOFSALAD

PREP + COOK TIME 30 MINUTES SERVES 4

Radicchio and witlof have a bitter

flavour. You can use baby cos

(romaine) lettuce, if you prefer.

You could use cherry tomatoes

instead of the grape tomatoes.

½ cup (100g) french−style

green lentils

¾ cup (75g) walnuts

½ cup (125ml) sherry or red

wine vinegar

½ cup (125ml) extra virgin olive oil

1 small radicchio (150g), leaves

separated

2 large witlof (250g), leaves separated

180g grape tomatoes, halved

1 cup loosely packed fresh flat−leaf

parsley leaves

120g gorgonzola or soft blue cheese

of choice

1 Cook lentils in a medium saucepan

of boiling water for 25 minutes or

until the lentils are tender; drain.

Rinse under cold water; drain well.

2 Meanwhile, stir the nuts in a small

frying pan over medium heat until

toasted lightly. Transfer to a chopping

board, cool slightly; chop coarsely.

3 Whisk vinegar and oil in a large

serving bowl; season to taste. Add

radicchio, witlof, tomatoes, parsley

and lentils; toss gently to combine.

4 Serve salad topped with nuts and

crumbled gorgonzola.

PEPPERED STEAK

SANDWICH WITH

GRILLED TOMATOES

PREP + COOK TIME 20 MINUTES SERVES 4

2 tablespoons olive oil

2 teaspoons cracked black pepper

4 beef minute steaks (400g)

250g cherry truss tomatoes,

cut into eight clusters

8 slices sourdough bread (560g)

⅓ cup (100g) aioli

½ cup (70g) caramelised onion relish

½ cup loosely packed trimmed

watercress

1 Combine olive oil and pepper in a

shallow dish; add steaks, turn to coat.

2 Heat an oiled chargrill pan (or

barbecue or grill) over medium−high

heat; cook the steaks for 2 minutes

each side or until cooked as desired.

Remove from pan, cover; rest for

5 minutes.

3 Cook tomato clusters in chargrill

pan for 3 minutes or until softened.

Remove from pan.

4 Toast bread slices in chargrill

pan for 30 seconds each side. Spread

aioli onto half the toasted slices; top

each with a steak, some onion relish

and watercress, then a remaining

toasted bread slice. Serve sandwiches

with tomato clusters.

CHORIZO, TOMATO &

ROCKET PASTA SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

Mozzarella made from buffalo milk
is whiter and more tangy than cow’s
milk mozzarella. If you prefer, you can
use either a large ball of cow’s milk
mozzarella (orfior di latte) or smaller
balls of bocconcini instead.

375g linguine pasta
¼ cup (40g) pine nuts
2 cured chorizo sausages (340g)
200g mini grape tomatoes
100g baby rocket leaves
250g buffalo mozzarella, torn into
bite−sized pieces

DRESSING
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice

1 Cook the pasta in a large saucepan
of boiling water until almost tender,
then drain.
2 Meanwhile, toast the pine nuts in
a dry medium frying pan over high
heat, stirring continuously, until nuts
are golden. Remove them from the
pan immediately.
3 Thinlyslice1chorizo.Remove
then discard casing from second
chorizo; finely chop chorizo. Cook
both sliced and chopped chorizo in
same frying pan over high heat,
stirring, for 3 minutes or until browned
all over. Drain the chorizo on paper
towel; reserve the chorizo oil in pan.
4 Make the dressing.
5 Place the pasta, pine nuts and
chorizo in a large bowl with tomatoes,
rocket leaves and dressing; toss

gently to combine. Serve pasta topped

with themozzarella; drizzle with the

reserved chorizo oil.

DRESSING

Whisk all the ingredients together in

a small bowl. Season to taste.

Food In A Flash

72 AWW FOOD • ISSUE TWENTY TWO