ROASTED CARROT,
RADISH & EGG SALAD
WITH ROMESCO SAUCE
PREP + COOK TIME MINUTES SERVES
grainbowbabycarrotstrimmed
½tablespoonsextravirginoliveoil
eggs
gsmallradishestrimmedhalved
⅓cupfreshflatleafparsleyleaves
ROMESCOSAUCE
gjarroastedredcapsicums
drained
clovegarliccrushed
½cup(g)blanchedalmonds
roasted
tablespoonssherryvinegar
teaspoonsmokedpaprika
tablespoonschoppedfreshflatleaf
parsleyleaves
⅓cup(ml)extravirginoliveoil
PreheatoventoCCfan
Placecarrotsonalargeoventray
drizzlewithoilseasonwithsalt
Roastforminutesoruntiltender
andlightlybrowned
Meanwhilemakeromescosauce
Placeeggsinasmallsaucepan
coverwithcoldwaterbringtothe
boilCookforminutesoruntil
softboileddrainRinseundercold
waterdrainWhencoolenough
tohandlepeeleggstearinhalf
Placethecarrotsradishandeggs
onaplatterTopwithparsleyleaves
seasonwithpepperServewiththe
romescosauce
ROMESCOSAUCE
Processingredientsuntilsmooth
seasontotaste
STUFFED ZUCCHINI
FLOWERS
PREP + COOK TIME
MINUTES MAKES
gfirmricotta
gfinelychoppedGreekfetta
tablespoonsfinelychoppedfresh
mintleaves
teaspoonsfinelygratedlemonrind
½teaspoondriedchilliflakes
clovecrushedgarlic
eggyolk
zucchiniflowers
tablespoonsextravirginoliveoil
extrafinelygratedlemonrindand
mintleavestoserve
Combinericottafettamintrind
chilliflakesgarlicandyolkin
amediumbowlseasontotaste
Carefullyopenzucchiniflowers
thenremovetheyellowstamensfrom
insidetheflowers
Spoonricottamixtureintoflowers
leavingacmgapatthetop Twist
petaltopstoenclosethefilling
Heatoilinanonstickfryingpan
overhighheatcookflowersfor
minuteoneachsideoruntillight
goldenandheatedthroughseason
totaste Sprinklewithextralemon
rindandmintleaves
#THEWEEKLYEATS