A Pretend Chef

A very easy side salad that can be served with or without the cheese. An ideal accompaniment to a BBQ.  Ingredients 2 to 3 bunches of asparagus (approximately 20 to 30) 100gm baby spinach 1tbs olive oil (for grilling) 50gm to 70gm shaved parmasen cheese (my preference is reggiano) 2tbs extra virgin olive oil 1tbs good quality balsamic vinegar salt & pepper to taste Method After washing the asparagus, gently bend each piece till they snap and discard the woody base segment. Mix the asparagus in a large mixing bowl with the olive oil and cook over a high heat BBQ grill for 2-3 minutes then turnover and cook for another 2-3 minutes until they are lightly grilled, being careful not to burn them. Transfer the cooked asparagus pieces back to the mixing bowl and allow to cool slightly for a couple of minutes. Arrange the spinach on a large flat serving platter then layer the cooked asparagus pieces over the top. Sprinkle with the cheese. Drizzle over the extra virgin

I saw this recipe, or something very similar, in a food magazine a couple of years ago that I have since lost. The candied feta gives it an interesting twist. This makes an excellent side salad to accompany barbecued meat. Ingredients 4 zucchini cut diagonally into 1/2 cm wide pieces small handful fresh oregano leaves small handful pine nuts lightly toasted 100gm firm feta cheese 1 tbs extra virgin olive oil for grilling the zucchini 2 tbs extra virgin olive oil for the salad dressing 1 tbs aged red wine vinegar 1/2 tsp sugar salt & pepper for seasoning to taste Method Pre-heat a fan forced oven to 120C. Crumble the feta onto a sheet of baking paper on a flat baking tray and sprinkle over with the sugar. Place in the oven for 30 to 35 minutes, remove and allow to cool for 10-15 minutes.  Mix the 1 tbs of oil in a bowl with the zucchini pieces and BBQ over a hot grill until soft, turning frequently ensuring it doesn't burn. Once cooked remove

I tried something similar to this at Barbuto's in New York. I'm now officially addicted to it. This salad recipe is from a website I found whilst trying to discover the recipe for Barbuto's kale salad. I gave this one a try and didn't go any further. I've tweaked it ever so slightly to suit my taste.  You'll enjoy this Caesar salad if you don't like anchovies - it's an anchovy free zone! The original recipe can be found here:  CoolCookStyle.com Ingredients 1 bunch kale, washed thoroughly, stems removed and cut into thin 1/2 cm wide ribbons 1/2 cup Panko bread crumbs 2 tbs  olive oil (for sauteing the breadcrumbs) 1 clove garlic sliced 1/2 cup Parmesan cheese (Reggiano) grated 4 Tbs extra virgin olive oil Juice of 1 lemon 1/2 teaspoon dried chilli flakes (optional) Pepper to taste Method Place the garlic, cheese (leaving a little left aside to sprinkle over the finished salad) extra virgin olive oil, lemon juice and chilli flakes i