Perfect Salads for the Mother’s Day Tomato and Bocconcini Salad Method • Slice tomatoes thinly and arrange on a plate. • Tear bocconcini and place on top before garnishing with basil leaves. • Make up dressing by whisking red wine vinegar and honey and drizzle over plate. • Finish with sea salt flakes and ground black pepper.
Ingredients
1-2 punnets baby tomatoes 1 small tub bocconcini A few sprigs basil leaves 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar ½ teaspoon honey Salt and pepper to taste
Duck, Orange and Pomegranate Salad Ingredients Method • Arrange spinach leaves on a large platter, orange slices and onion on top. • Arrange duck pieces on top. • Sprinkle over pomegranate seeds, plus mint and hazelnuts if using. • Make dressing by whisking olive oil, vinegar, juice and honey in a small cup and spooning it over the salad. • Season to taste and serve. Mix the salad up at the table.
200 grams baby spinach leaves, washed and spun dry 2 oranges, peeled, sliced and halved 1 small red onion, peeled and sliced 1 roasted duck from a Chinese restaurant (ask them to chop it up for you) 1 pomegranate, seeds only 1 punnet red currants, gently washed 1 small bunch mint (optional) 80 grams roasted hazelnuts (optional) 1 tablespoon top quality extra virgin olive oil 1 teaspoon red wine vinegar 1 teaspoon freshly squeezed orange juice 1/2 teaspoons honey Salt flakes and freshly ground pepper to taste