11

2 Lebanese flatbread, folded

and cut into 5cm pieces

1 tbsp olive oil, plus extra

for drizzling

1 bunch large, thick

asparagus, trimmed

Shavings of parmesan,

coarsely chopped flat-leaf

parsley, dried chilli flakes

and capers, to serve

TONNATO

230 gm canned tuna in olive oil,

drained (see note)

1 tbsp capers in vinegar,

drained, plus extra to serve

2 anchovy fillets

Juice of 1 lemon (or to taste)

1 small garlic clove

150 ml mild olive oil

Tonnato with asparagus SERVES 6

Tonnato, the creamy tuna sauce often found spooned over thinly

sliced veal in the classic Italian dish vitello tonnato, also makes a

great dip in its own right. Serve it with crisp flatbread and charred

or blanched vegetables, such as beans or asparagus.

1 Preheat oven to 200°C.

Toss flatbread in olive oil and

scatter in a single layer over

two oven trays. Bake, swapping

trays halfway, until golden

and just crisp (8-10 minutes).

2 Meanwhile, blanch asparagus

in a large saucepan of boiling

salted water until bright green

(30-40 seconds; see cook’s

notes p168). Refresh, drain,

then pat dry.

3 For tonnato, process

ingredients (except oil) in a

food processor or blender

until combined, then, with the

motor running, gradually add

oil until smooth. Season with

salt and lemon to taste. Transfer

to a bowl, drizzle with oil, top

with parmesan, parsley, chilli

and capers and serve with

flatbread and asparagus.

Note Use the best quality

canned tuna you can find.

Capsicum Spoon from

Montmartre Store. Green

glass from Papaya.

Tonnato Large plate from

Jardan. All other props

stylist’s own. Stockists p168.

68 GOURMET TRAVELLER

Char-grilled capsicum with

sherry vinaigrette SERVES 4‰6

Add colour and variety to spring barbecues with this

panzanella-style salad of charred peppers, smoky almonds

and fragrant herbs simply dressed with a sherry vinaigrette

• an ideal partner for grilled chicken.

1 Preheat a barbecue or

char-grill pan to high. Grill

capsicum, turning occasionally,

until charred and tender

(6-8 minutes). Cut quarters

in half widthways and transfer

to a serving bowl.

2 Meanwhile, whisk vinegar

and olive oil in a small bowl,

toss with capsicum to coat, and

season to taste. Scatter with

almonds, onion, paprika, bread,

mint and parsley and toss to

combine to serve.

4 red capsicum, quartered,

seeds discarded

2 tbsp sherry vinegar

125 ml (½ cup) extra-virgin

olive oil

50 gm smoked almonds,

coarsely chopped

1 salad onion or ½ small

white onion, thinly sliced

Large pinch of smoked

paprika

1½ cups torn day-old

sourdough bread

Coarsely chopped mint

and flat-leaf parsley,

to serve