Turning fresh, seasonal produce to a gourmet salad with Sydney Food Sisters!
BY SYDNEY FOOD SISTERS
Spring into summer with something fresh from our collaboration with Caterina Sterrantino and Effi Tsoukatos from the fabulous Sydney Food Sisters! Their love and passion for using seasonal fresh produce and ingredients for their culinary creations was highly rewarded in 2018, as they were honoured with the Sydney Markets Fresh Award for Blogger of the Year. The Sydney Food Sisters came to life in 2016 when two friends, Caterina and Effi, got together to create a platform where people can celebrate food, wine and culinary culture.
Turning fresh, seasonal produce into a visually stunning and deliciously nutritious salad is very simply and quickly done when you have your pantry stocked with a few key quality ingredients. This month we've created a seasonal spring salad using watermelon radish, asparagus, peas and creamy labneh, which we've enhanced the flavour of by using 3 pantry essential ingredients.
WATERMELON RADISH, ASPARAGUS, PEA & LABNEH SALAD
INGREDIENTS
1 medium watermelon radish
Organic Flavoured Extra Virgin Olive Oil, Syllektikon
1 bunch asparagus
¼ cup shelled peas
250g labneh
1 teaspoon of Gourmet Black Balsamic Vinegar Pearls
Red sorrel leaves, for garnishing
INSTRUCTIONS
Slice the watermelon radish into thin slices and place them into a bowl. Lightly drizzle with olive oil and sprinkle with sea salt. Using your hands, toss the radish in the oil and salt until well coated. Set aside.
Fill a large frying pan with water and bring to the boil. Place the asparagus and shelled peas in the pan and boil for 1.5-2 minutes. Drain immediately and allow to cool.Spread the labneh onto a large circular platter, covering half the platter in a semi-circular shape. Place the asparagus in the middle of the platter. Arrange the radish slices to one side of the platter, alongside the asparagus. Drizzle the olive oil around the edges of the platter and lightly over the asparagus. Season with sea salt.
Place the balsamic pearls onto the labneh. Garnish with sorrel leaves. Serve immediately.
This salad makes a wonderful light lunch or the perfect accompaniment alongside chicken, lamb, beef or fish. It also makes a wonderful grazing style plate for entertaining, where guests can simply pick up the asparagus or watermelon radish and dip it into the labneh and olive oil.
