Feta Salad with Griddled Peaches
INGREDIENTS:
- 4 Fresh Peaches cut into wedges
- 200g mixed Salad Leaves
- Feta
- Cheese (marinated in oil)
- 2 tbsp Coriander (chopped)
DIRECTIONS:
Divide the salad leaves and the feta cheese between 4 small
plates. Heat the griddle pan until very hot and place the peaches in the pan. Cook them for 2-3 minutes, turning until
nicely charred. Place on top of the salad leaves, sprinkle over
the coriander and drizzle the oil from the feta cheese. Serve3
Broccoli and Roquefort
INGREDIENTS
- 3 Medium Potatoes –peeled and cubed
- 1 head of Broccoli
- Italian Herbs
- ½ Onion (as tolerated)
- Garlic (as tolerated)
- Vegetable Stock100g
- Roquefort Cheese (cubed)
- Oil
DIRECTIONS
Fry Onion and Garlic in oil, then add Potatoes. Add stock and
Broccoli cut into florets, herbs and bring to the boil. When the
Potatoes and Broccoli are cooked, cool slightly, and then Blend until smooth. Add Roquefort and stir until melted. Serve.
