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Introducing this month’s featured recipe from our seasonal spring menu: heritage tomato salad, bulgur wheat and cous cous, tomato ceviche, slow roast cherry tomatoes, basil and lime jelly
Bulgur wheat and cous cous
250g cous cous
250g bulgar wheat
Fresh mint
Fresh parsley
Zest of 1 lime
Vegetable stock
Boil the vegetable stock and cover the grains. Let it sit for 10 minutes. Once cooked, fold in the chopped herbs and season. Serve cold.
Tomato Ceviche
100ml olive oil
Zest and juice of 2 limes
2 garlic cloves, crushed
10cm ginger, grated
Salt and pepper, to taste
Mix all the ingredients together.
Slice the heritage tomatoes, place them on the plate in the shape of a fan and then drizzle the mix on top.
Slow roasted cherry tomatoes
Cut cherry tomatoes on the vine into 4, marinade with olive oil, chopped garlic & fresh rosemary and cook for 2 hours at 130C.
Basil and lime jelly
500g of lime puree
1 bunch of basil
2tsp caster sugar
15g agar agar
Pass through a fine sieve. Bring to boil and add the caster sugar and the agar agar. Simmer for 2 minutes and chill.
Finish the plate off with some crispy basil leaves for garnish.
