Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Gerard O'Brien
Marbecks broccoli, cauliflower and feta salad
Serves 2 or 4 as a side
Ingredients
1 head broccoli
½ head cauliflower
1 cup puy lentils
2 handfuls baby spinach
250g crumbly feta
Vinaigrette
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup white-wine vinegar
2 tsp sugar
1 tsp coarse salt
¼ teaspoon ground pepper
1 cup olive oil
Method
Cut the broccoli and cauliflower into bite-size florets.
Blanch in hot water and cool down in iced water (this will stop the cooking process immediately).
Drain and place on a clean tea towel to dry most of the water from the florets.
Cook a cup of puy lentils (green lentils) in three cups of water until tender but not mushy. Drain and rinse in cold water.
Place the broccoli, cauliflower and lentils in a bowl and gently mix together.
Add lemon vinaigrette and salt and pepper.
Add baby spinach and crumble over feta.
Toss gently and serve.
Vinaigrette
In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt and ground pepper. Whisk or cover and shake until salt and sugar have dissolved. Add oil then whisk or shake again until thoroughly combined.
Recipe requested by Diane Lean, of Oamaru.
Recipe provided by Marbecks, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
