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The Vineyard Platter


Ingredients

Glazed Zucchinis

  • 4 large firm Zucchinis
  • 3 Cloves Garlic chopped
  • 2 Lemons zest and juice only
  • Extra Virgin Olive Oil
  • salt & White pepper seasoning
  • chopped Parsley

Beetroot salad with red onion & balsamic

  • 750 g cooked beetroot
  • 3 tablespoons Oil
  • 1 tablespoon grain Mustard
  • 6 tablespoons Balsamic vinegar
  • Tabasco
  • 1 tablespoon Caraway Seed pound with a little oil in a mortar & pestle
  • 1 small bunch Flat-leaf parsley or coriander, coarsely chopped
  • 2 Red Onions sliced
  • 75 g Bruny Island Feta cheese
  • Sea salt & White pepper for seasoning

Minted peas, snow peas & asparagus

  • 200 g snow pea shoots topped and tailed
  • 8 spears asparagus
  • 200 g freshly podded peas
  • 2 tablespoons Mint finely sliced
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt & White pepper to taste
  • 20 g Parmesan
  • 8 thin slices Speck or prosciutto

Parmesan roasted carrots

  • 24 baby carrots
  • sea salt & White pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ bunch Flat-leaf parsley
  • 1 Lemon juice only
  • 100 g Parmesan grated

Caramelised Radishes

  • 500 g radishes halved
  • 75 g Sugar
  • 50 g Butter
  • Water
  • Sea salt and White pepper to season

Cherry tomatoes with basil & fetta

  • 1 punnet Cherry Tomato halved
  • ½ bunch Basil ripped
  • 100 g Feta cheese crumbled
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon red wine vinegar
  • Sea Salt and White pepper

Lemon mustard cauliflower

  • 1 cauliflower cut into florets
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Lemon Juice
  • 1 Lemon
  • 1 Clove Garlic crushed
  • ½ bunch Flat-leaf parsley roughly chopped
  • 100 ml Extra Virgin Olive Oil
  • Sea salt and White pepper

Method

Glazed Zucchinis

  1. Roughly chop zucchini’s into 2 x 3cm chunks
  2. Heat oil on medium heat in pans until smoking. Add zucchini’s.
  3. Season and toss in pans until all sides of zucchini pieces become lightly caramelized.
  4. Meanwhile combine chopped parsley, garlic, lemon zest and juice in a bowl.
  5. Once the zucchini’s are cooked through dress with the lemon dressing.

Beetroot salad with red onion & balsamic

  1. Mix the oil, mustard seeds, vinegar, Tabasco, caraway seeds & red onion into a thin dressing.
  2. Pour dressing over the beetroots & set aside for at least half an hour to allow the flavours to mingle & develop.
  3. Just before serving mix in the fresh parsley or coriander (reserve a little to garnish) & sea salt.
  4. Pour the beetroots onto a plate & crumble fetta over the top.
  5. Garnish with fresh herbs & pepper
  6. Serve

Minted peas, snow peas & asparagus

  1. Blanch peas, asparagus and broad beans in salted, boiling water for approximately 1 minute, until tender and vibrant green. Drain well.
  2. Combine with extra virgin olive oil, mint and season to taste.
  3. Arrange on to the plate with freshly shaved speck and parmesan.

Parmesan roasted carrots

  1. Place carrots, sea salt & pepper in a bowl & drizzle with olive oil. Toss to coat evenly.
  2. Place carrots on a roasting tray & roast in a 200˚C oven for 15-20 minutes.
  3. Dress with extra virgin olive oil, parsley & lemon juice.
  4. Serve

Caramelised Radishes

  1. Place halved radishes into a frying pan with sugar, butter and salt and pepper.
  2. Cover with water.
  3. Cook over a high heat until the water evaporates and the sugar & butter caramelises
  4. Serve.

Cherry tomatoes with basil & fetta

  1. In a bowl whisk EVOO, vinegar, salt & pepper.
  2. Add tomatoes, basil & fetta.
  3. Toss & serve.

Lemon mustard cauliflower

  1. Place the florettes in a bowl and toss with a little of the extra virgin olive oil & some sea salt & white pepper to lightly coat.
  2. Place florettes on a baking tray and roast in a 200˚C oven for 8-10 minutes.
  3. Zest the lemon & finely chop.
  4. In the bowl you previously used combine the mustard, lemon juice, zested lemon & garlic. Whisk to combine.
  5. Slowly pour in the remaining EVOO whilst whisking.
  6. Add the florettes & flat leaf parsley to the bowl & toss to coat.
  7. Serve.
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