Balsamic vinegar
Fresh basil leaves
Freshly-ground black pepper to taste.
1. Place the avocado halves on serving tray
2. Fill the avocados with tomatoes and bocconcini
3. Drizzle with olive oil and balsamic vinegar
4. Season with pepper and sprinkle fresh basil leaves over the salad.
New Zealand nectarines are available from January to March. So now is the perfect time to enjoy them!
4 nectarines, halved and stones removed
4 apricots, halved and stones removed
Handful fresh mint
Juice of 1 lemon
¼ cup pumpkin seeds
8 slices prosciutto
3 handfuls of lettuce
Olive oil.
1. Grill fruit cut side down on the BBQ or a griddle pan for 5 minutes — or until they have softened and have charred lines
2. On a serving platter, place salad greens, then prosciutto slices, followed by grilled fruit and then top with pumpkin seeds and mint leaves
3. Squeeze lemon over the salad
4. Refrigerate until ready to serve.
Available all year round.
3 bunches curly parsley, washed
1 cup cucumber, diced
1 cup tomato, diced
1/3 cup spring onions, finely chopped
½ cup bulgar
1-2 garlic cloves, crushed
¼ cup olive oil
Juice of 1 lemon
Pinch of salt.
1. Heat a pot with water over medium heat and cook the bulgar for 10 minutes or according to the packet. Set aside to cool
2. Cut the stems off the parsley and chop finely
3. Place the parsley, cucumber, tomato and spring onions into a bowl with the cooled bulgar
4. In a small bowl mix the olive oil, lemon juice, salt and garlic
5. Pour the lemon-juice mixture over the salad and let it soak in for 10 minutes
6. Serve immediately or chill salad for later.
— Pictures and recipes courtesy of
