Studio 10 recipes 4th January

Summer beetroot and fig ‘carpaccio’                                   

1 large beetroot, peeled and very finely sliced

2 ripe figs, finely sliced (peeled if preferred)

¼ Spanish onion, peeled finely sliced

¼ pomegranate, seeds only

1 tablespoon pepitas

½ cup assorted fresh sprouts

½ cup mint, lightly torn

½ lemon, zest only

Dressing

1 lime, juice only

3-4 drops rosewater

150 ml extra virgin olive oil

Freshly ground black pepper

Pinch salt

Method

  1. Carefully slice beetroot using a mandolin.
  2. Carefully place onto a platter.
  3. Layer figs with Spanish onion, pomegranate seeds and sprouts.
  4. Scatter with mint and lemon zest.
  5. Whisk juice with rosewater, oil, pepper and salt together and drizzle over salad.

 


Watermelon ‘Pizza’ with Black Betty Bam

1 slice watermelon, skin on, cut into 4-6 quarters pending on size

¼ cup feta cheese, crumbled

4 slices prosciutto

¼ cup basil, leaves torn

1 tablespoon Black Betty Bam, crumbled

¼ cup macadamia nuts, chopped

½ lime, juice only

Method

  1. Place watermelon on a serving plate.
  2. Arrange feta cheese, prosciuttoand basil on watermelon slices.
  3. Add Black Betty Bam and scatter with macadamia nuts.
  4. Add a squeeze of lime and enjoy.
Watch Studio 10

You might also like…

Watermelon macadamia pizza with Brookfarm Brothers Blend   Serves 1-2

1 slice watermelon, skin on, cut into 4 quarters
1 green kiwifruit, peeled and sliced
1 tablespoon shredded coconut
½ cup assorted berries
Drizzle maple syrup
¼ cup Brookfarm Brothers Blend

  • Place watermelon on a serving plate. Arrange kiwifruit, coconut and assorted berries.
  • Drizzle with maple syrup and scatter with Brookfarm Brothers Blend.
Print Friendly, PDF & Email