PREPARATION

FEEDS 6 – 8

Roast the almonds in the oven for 8-10 minutes on 170 degrees celcious until golden brown. Marinade the artichokes with the garlic, lemon juice, 3T of olive oil, sugar and a pinch of salt and pepper. This can be done a night before. To assemble the salad, place the baby leaves on your salad platter and top it with the goat’s cheese, cranberries, red onion slices and marinated artichokes. Dress it with some extra virgin olive oil, salt and pepper, and then sprinkle over the roasted almonds.

PREPARATION

Mix all the ingredients together, adding enough water to get the right consistency and salt to taste.

PREPARATION

FEEDS 4 – 6

Roast the aubergines whole in the oven on 180 degrees Celsius until they go soft on the inside. Open them up and strain any excess liquid through a colander until they cool. Scrape away the flesh from the skin, discard the skin and chop up the fleshy part.

Prepare the salsa by combining the tomatoes with the red onion, parsley, olive oil and a pinch of salt and pepper. Make the dressing by combining the tahina paste with the lemon juice, water and a pinch of salt. To assemble the salad, plate the aubergine first, drizzle over the dressing, top it with the tomato salad and finally sprinkle over the pinenuts.