LOCAL goodness

Bring a little piece of Banks Peninsula to your table with these dishes from the Akaroa Cooking School

Roasted baby beetroot, avocado, cherry tomato, asparagus and halloumi salad SERVES 4 This dish makes a wonderful light lunch or dinner. There are so many textures and wonderful fresh flavours going on in here – all healthy, satisfying and delicious. If asparagus isn’t in season you can use fresh beans instead. 12 baby beetroot, scrubbed and left whole (or halved if large) 4 tbsp extra-virgin olive oil Flaky sea salt and freshly ground black pepper 8 spears asparagus, lightly blanched 12 cherry tomatoes, halved 80g salad greens of your choice 1 ripe avocado, deseeded, peeled and cut into slices 100g halloumi, cut into slices 2 tbsp balsamic glaze, to serve Salad greens, to serve 1 Preheat oven to 180°C. Place the beetroot with 2 tablespoons of olive oil, sea salt…

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NEXT (Digital) - 1 Issue, April 2020

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