Lunch is served!
Lunch is served!
Another recipe from the Cafe in the Park
Lunch is served!
Lunch is served!
Another recipe from the Cafe in the Park
Warm Salad of Roasted Sweet Potatoes, Caramelised Red Onions, Soft Lancashire Goats Cheese, Pumpkin Seeds
This warm salad is easy to prepare and make and looks and tastes delicious so it's good for both a family meal and for preparing for guests - remember them? - when we are allowed to have people round again! Depending on the size of the wedges it may take a little longer to cook than we are suggesting here. Our cook for the day, Jennie Banfield recommends it. Unfortunately she doesn't deliver, so you will have to make it yourself! The recipe's below.
Thanks again to Peter Booth at The Modern Caterer for sharing his recipes and allowing us to give you another Taste of the Whitworth.
INGREDIENTS:
3 x Medium sweet potatoes, cut into little finger wedges
2 x medium red onions, cut in half through the centre, peel and cut into even wedges leaving the root on (keeping the onion intact)
100 grams rocket or baby spinach whichever is your preference
1 x small handful shredded flat leaf parsley
50 grams Leagram soft organic goat cheese
25 grams toasted pumpkin seeds
1 x lemon
Virgin olive oil
Fine sea salt
Fresh milled black pepper
METHOD
Preheat oven 190c/gas 6
Add sweet potatoes to flat baking tray, dress liberally with olive oil and season with salt only. Roast for 7 / 10 minutes until gaining nice colour and beginning to soften; do keep an eye on them and lower the oven temperature if necessary, add the red onions with a little extra olive oil and fine sea salt roast for a further 5 / 8 minutes until coloured nicely and naturally caramelised from its own sugars. Turn off the oven and leave the door slightly open to keep warm and not to overcook.
TO PLATE
Remove the vegetables from the oven, add the flat leaf parsley and the lemon zest only, mix thoroughly and check seasoning.
Put the salad leaves in a small mixing bowl, add the juice of 1/2 lemon, a splash of olive oil, a pinch of salt and a couple of twists of the pepper mill gently toss with finger tips. Place the salad leaves on the plate spreading evenly, then spoon the vegetables all around in a rustic manner, crumble the goat cheese all over the vegetables and scatter the pumpkin seeds evenly. Finish with a couple of twists of the pepper mill and a drizzle of olive oil.
Serve and enjoy!
Warm Salad of Roasted Sweet Potatoes, Caramelised Red Onions, Soft Lancashire Goats Cheese, Pumpkin Seeds
This warm salad is easy to prepare and make and looks and tastes delicious so it's good for both a family meal and for preparing for guests - remember them? - when we are allowed to have people round again! Depending on the size of the wedges it may take a little longer to cook than we are suggesting here. Our cook for the day, Jennie Banfield recommends it. Unfortunately she doesn't deliver, so you will have to make it yourself! The recipe's below.
Thanks again to Peter Booth at The Modern Caterer for sharing his recipes and allowing us to give you another Taste of the Whitworth.
INGREDIENTS:
3 x Medium sweet potatoes, cut into little finger wedges
2 x medium red onions, cut in half through the centre, peel and cut into even wedges leaving the root on (keeping the onion intact)
100 grams rocket or baby spinach whichever is your preference
1 x small handful shredded flat leaf parsley
50 grams Leagram soft organic goat cheese
25 grams toasted pumpkin seeds
1 x lemon
Virgin olive oil
Fine sea salt
Fresh milled black pepper
METHOD
Preheat oven 190c/gas 6
Add sweet potatoes to flat baking tray, dress liberally with olive oil and season with salt only. Roast for 7 / 10 minutes until gaining nice colour and beginning to soften; do keep an eye on them and lower the oven temperature if necessary, add the red onions with a little extra olive oil and fine sea salt roast for a further 5 / 8 minutes until coloured nicely and naturally caramelised from its own sugars. Turn off the oven and leave the door slightly open to keep warm and not to overcook.
TO PLATE
Remove the vegetables from the oven, add the flat leaf parsley and the lemon zest only, mix thoroughly and check seasoning.
Put the salad leaves in a small mixing bowl, add the juice of 1/2 lemon, a splash of olive oil, a pinch of salt and a couple of twists of the pepper mill gently toss with finger tips. Place the salad leaves on the plate spreading evenly, then spoon the vegetables all around in a rustic manner, crumble the goat cheese all over the vegetables and scatter the pumpkin seeds evenly. Finish with a couple of twists of the pepper mill and a drizzle of olive oil.
Serve and enjoy!
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