o d s ’ t e LEaster lunch G i ve t he t radit ional r oast a f r esh , mo der n spin w it h t his mout hw ater ing f east . Ever yone’s inv ite d ! A S PA R AG U S , P E A R A N D R I COT TA TA R T I N E S W I T H CANDIED PECANS
starter A s p a ra g u s , p e a r a n d ricotta tartines with candied pecans
main Spice-crusted salmon w i t h p a r s l ey a n d p o m e g ra n a t e d r e s s i n g N ew p o t a t o e s w i t h m i n t o i l a n d b l a c k o l i ve s R o a s t e d ve g e t a b l e p e a r l b a r l ey w i t h h o n ey vinaigrette
Dessert Chocolate mousse pie w i t h p ra l i n e c r e a m
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Serves 6 V Takes 25 mins Cost per serve £1·43 6 slices sourdough bread 1 x 125g pack fine asparagus 2 ripe pears, cored ½ lemon, juiced 125g ricotta handful wild rocket 2 tbsp balsamic glaze 2 tbsp honey For the candied pecans 60g pecans 2 tsp honey 2 tsp caster sugar
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with nonstick baking paper. Toss the pecans with the honey and sugar in a bowl, then transfer to the lined sheet. Put the bread on a separate unlined baking sheet. Transfer both trays to
the oven and cook PAG for 8 minutes, E7 flipping the bread half-way through. Remove and set aside to cool on the sheets. 2 Meanwhile, bring a pan of water to the boil. Add the asparagus and blanch until tender. Remove and run under cold water. Pat dry, then slice in half lengthways. 3 Cut each pear into 9 slices and drizzle with the lemon juice. Season well. 4 Spread a liberal layer of ricotta over the sourdough toasts. Top each tartine with 3 slices of pear and 3 halved spears of asparagus. 5 Scatter the rocket over a serving plate and top with the tartines. Drizzle over the balsamic glaze followed by the honey. Roughly chop the candied pecans and sprinkle over the tartines. Each serving contains Energy
980kJ 233kcal 12%
Fat
Saturates
Sugars
Salt
10g 2g 17g 0·3g 14% 11% 19% 5%
of the reference intake. See page 106. Carbohydrate 30g Protein 6g Fibre 3g
