Salad Recipes

Ingredients :

- 100g of prosciutto or bacon
- 6 Roma tomatoes, quartered
- 110g fresh cherry bocconcini, halved
- 1 baby cos lettuce, leaves separated
- 1 cup of basil leaves
- 50g of almond or pine nut, toasted.

Dressing :

- 1/4 cup of extra virgin olive oil
- 2 tbsp of lemon juice
- 1 tbsp of brown sugar

Method :

1. Preheat oven to 180C or 160C fan forced. Lay prosciutto and tomatoes on a baking tray. Bake 12 - 15 mins, until prosciutto is crisp and tomatoes have
just collapsed. Set aside the prosciutto.
2. Top tomato with bocconcini and bake for another 2 mins, until cheese has just started to melt.
3. Toss together baby cos, basil, nut mix and tomatoes. Crumble prosciutto over the top. Add combined dressing ingredients, and toss gently, to coat.

Ingredients
- 8 beetroot, skin on (or 850 baby beetroots)
- 100g of spinach
- 125g of brie cheese, diced
- 1/3 cup of walnuts, roasted, and chopped

Raspberry Dressing :

- 125g of fresh raspberries
- 1/4 cup olive oil
- 2 tbsp white vinegar
- 1 tbsp white sugar

Method/Procedure :

1. Preheat barbecue to high (or oven to 200C or 180C fan forced). Wrap beetroot in foil and cook in covered barbecue (or oven) for 50-60 mins until
tender.
2. Wearing gloves, peel and chop beetroot, Mix with spinach leaves, brie and walnuts.
3. To make Raspberry Dressing, combine ingredients in a small jug and whisk. Season to taste with sea salt and cracked pepper. Spoon over dressing to serve.