SUMMER CORN AND TOMATO SALAD

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INGREDIENTS

(MAKES 4)
2 slices good-quality bread (I use sourdough)
Olive oil
Salt and black pepper
2 ears corn
500g tomatoes (all shapes, sizes and colours)
4 spring onions
2 tbsp red-wine vinegar
100g toasted almonds
1 small bunch mint, leaves picked
1 small bunch basil, leaves picked
50ml extra-virgin olive oil

APRON

Purple Crossover

Filed in Recipes

SUMMER CORN AND TOMATO SALAD

I have lost count of the amount of times I have made this Anna Jones salad. Every BBQ, summer dinner party or picnic - this is my go to. It’s insanely easy, quick and cheap to make, not to mention it’s fresh, bright and absolutely delicious. I remember as a child favouring summer tomatoes over sweets and I’m still obsessed to this day.

METHOD

Apron on

Heat the oven to 220C (200C fan)/.

Tear the bread into small, rough chunks and lay them on a baking tray. Drizzle generously with olive oil and sprinkle with salt and pepper.

Roast for about 10-15 minutes. You want the croutons to be crisp on the outside and chewy on the inside.

Meanwhile, make the salad.
Cut the corn kernels from the ears; I do this by resting the end of the corn in a large mixing bowl, which stops the corn from flying everywhere.

Cut the tomatoes into bite-sized chunks and add them to the bowl.

Finely slice the spring onions and add these, too.

Add a good pinch of salt and pepper, plus the vinegar, and leave to sit for at least 30 minutes.

When the croutons are ready, take them out of the oven. Roughly chop the almonds and scatter on top.

Tear the herbs into the bowl and a little extra olive oil then toss everything together (adding the croutons last).

Enjoy,

Sarah x


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Apron - Purple Crossover
Photos - Taca Works
Recipe - Anna Jones

ORANGE, OLIVE AND ONION SALAD

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INGREDIENTS

(MAKES 4)
4 big oranges
1/2 red onion, very thinly sliced into half-moons
2 handfuls of green olives, pitted
few sprigs of mint, leaves picked, rolled up tightly, and thinly sliced into ribbons
good handful of pine nuts (toasted)
2 pinches of pul biber chile flakes
extra virgin olive oil, for drizzling
Sea salt flakes and black pepper

APRON

Classic Orange

Filed in Recipes

ORANGE, OLIVE AND ONION SALAD

I know this recipe sounds pretty random but trust me, it’s delicious! I absolutely love olives and oranges (granted usually separately) so when Sabrina Ghayour suggested this combination I was intrigued. I’m a huge fan of Sabrina’s food and forever grateful to her for the introduction into true Persian cooking. This salad complements her Eastern flavours beautifully so it’s a perfect side for a Persian Feast or it’s simply perfect on it’s own! It’s refreshing and juicy with a gentle sweetness and acidity that cuts through the spice and chile heat perfectly.

METHOD

Apron on

Using a sharp knife to peel the oranges.
Cut a round disk of peel off the top and base of the orange. Then, working from the top of the fruit downward, cut away the remaining peel and pith in strips until the entire orange is peeled.
Slice the orange widthwise into 4 or 5 round slices.

Arrange the orange slices on a large platter or board.
Season well with salt and pepper

Scatter with the onion slivers, followed by the olives, fresh mint, and pine nuts.

Sprinkle with the pul biber. Drizzle with a little olive oil and serve immediately.

Enjoy,

Sarah x


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Apron - Classic Orange
Photos - Taca Works
Recipe - Sabrina Ghayour

PEA, LEMON AND ASPARAGUS PASTA

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INGREDIENTS

(MAKES 4)
400g spaghetti or linguine
400g asparagus
2 garlic cloves
200g fresh podded or frozen peas
Zest of 2 large, unwaxed lemons
100ml olive oil
1 tsp flaky sea salt
400g watercress or sorrel
A small bunch of basil or mint
Parmesan (or nutritional yeast)

APRON

Charcoal Grey Crossover

Filed in Recipes

PEA, LEMON AND ASPARAGUS PASTA

Self saucing, fresh and zesty pasta that only uses one pan - SOLD! If you are after a quick and simple summer supper that is clean and cheap then this recipe is perfect. We were introduced to one-pan pasta by Anna Jones and are forever mixing up the fresh ingredients throughout the seasons. This is Anna’s recipe and a constant go to for us when we feel like diving into a beautiful bowl of comforting carbs.

METHOD

Apron on.

Fill and boil a kettle and get all your ingredients and equipment together. Put the pasta into the pan.

Snap the woody bottoms off the asparagus and chop the stalks into ½cm rounds, leaving the tips intact. Put the tips to one side and throw the rounds into the pan.

Slice the garlic and add this along with the peas.
Grate in the zest of both lemons and add the oil and salt.

Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

Stir through the asparagus tips and the watercress and tear in the herbs. Simmer for a final 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce.

Enjoy,

Sarah x

(PS. If you’re on dishes duty… happy days)!

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Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones