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Category: Sides

  • Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Quick pickled red onions use red onions, vinegar, sugar and whole spices for a sharp, bright condiment. The hot brine softens the onion, fixes the pink colour and gives enough sweetness to balance salads, tacos, sandwiches and grilled food.
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    Servings
    Servings 1 jar

    Ingredients
     

    • 4 red onions thinly sliced
    • 250 ml water
    • 250 ml white vinegar
    • 2 tbsp caster sugar
    • 1 tsp mixed whole spices such as black peppercorns, allspice berries, cardamom or star anise
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    Instructions

    • Peel the red onions and slice them very thinly, using a mandoline if available.
      4 red onions
    • Pack the sliced red onions into a clean glass jar, leaving a little space at the top.
    • Heat the water, white vinegar, caster sugar and whole spices in a small saucepan until boiling and the sugar has dissolved.
      250 ml water, 250 ml white vinegar, 2 tbsp caster sugar, 1 tsp mixed whole spices
    • Pour the hot brine over the onions, making sure they are covered. Seal the jar and leave to cool completely.
    • Use after about 1 hour for a quick pickle, or chill for a stronger flavour.
    Start Cooking

    Chef's notes

    • Store in the fridge once cool and use within 1 week.
    • White vinegar gives the brightest pink colour. Apple cider vinegar gives a softer, fruitier flavour.
    • For a milder onion flavour, rinse the sliced onions briefly under cold water before adding them to the jar.
    • Serve with tacos, burgers, salads, grilled meat, falafel, eggs or cheese sandwiches.
    • Use clean jars and utensils each time to keep the onions in good condition.
    Drink pairing
    Quick pickled red onions are sharp, sweet and lightly spiced, so the best drinks are crisp and fresh. Citrus, dry bubbles, light beer and bright white wines keep the vinegar balanced.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Mexican lager with lime for tacos, burgers and grilled food
    • Dry cider with crisp apple acidity for cheese boards and salads

    Non alcoholic

    • Sparkling water with lime and mint for a clean, sharp match
    • Unsweetened iced tea with lemon for a dry, refreshing pairing
    • Ginger cordial with soda water for gentle warmth against the vinegar
    Nutrition per serving
    Calories: 225kcal (11%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 0.4g (1%) | Saturated Fat: 0.2g (1%) | Sodium: 35mg (2%) | Potassium: 648mg (19%) | Fiber: 7g (29%) | Sugar: 19g (21%) | Vitamin A: 9IU | Vitamin C: 33mg (40%) | Vitamin E: 0.1mg (1%) | Vitamin K: 2µg (2%) | Folate: 84µg (21%)

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  • Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Classic Greek Tzatziki with Cucumber & Dill

    Applause for the Chef Team
    Greek tzatziki is a cool yoghurt sauce with grated cucumber, garlic, white wine vinegar, olive oil and dill. Salting and squeezing the cucumber keeps the texture thick, fresh and spoonable.
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    Servings
    Servings 4 servings

    Ingredients
     

    • 300 g strained Greek yoghurt
    • 1 cucumber
    • ⅓ garlic clove finely grated
    • 3 tbsp white wine vinegar divided
    • ¼ bunch dill finely chopped, optional
    • 2 tbsp olive oil plus extra to serve if liked
    • 1 pinch salt plus extra for the cucumber
    • 1 pinch black pepper freshly ground
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    Instructions

    • Peel the cucumber and grate it on the coarse side of a box grater. Toss with a pinch of salt and 1 tbsp of the white wine vinegar, then leave for 10 minutes.
      1 cucumber, 3 tbsp white wine vinegar, 1 pinch salt
    • Mix the Greek yoghurt, grated garlic, remaining white wine vinegar and olive oil in a bowl until smooth.
      300 g strained Greek yoghurt, 1/3 garlic clove, 3 tbsp white wine vinegar, 2 tbsp olive oil
    • Squeeze the cucumber firmly in a clean cloth or sieve to remove excess liquid. Discard the liquid.
    • Fold the drained cucumber into the yoghurt mixture with the dill. Season with salt and black pepper.
      1/4 bunch dill, 1 pinch black pepper, 1 pinch salt
    • Chill until needed, then stir before serving. Finish with a little extra olive oil if liked.
    Start Cooking

    Chef's notes

    • Squeeze the cucumber well, otherwise the tzatziki will loosen as it stands.
    • Use thick strained Greek yoghurt. Regular yoghurt should be drained first.
    • Dill is optional, but it gives a classic fresh finish. Mint can be used instead.
    • Keep covered in the fridge for up to 3 days.
    • Serve with pork gyros, grilled vegetables, warm pita or roast potatoes.
    Drink pairing
    Tzatziki suits clean, bright drinks that echo the cucumber, yoghurt, garlic and dill. Keep the pairing fresh rather than sweet.

    Alcoholic

    • Assyrtiko for sharp citrus freshness
    • Sauvignon Blanc with herbaceous notes
    • Crisp pilsner or Greek lager for a simple mezze pairing.

    Non alcoholic

    • Sparkling cucumber water with lemon
    • Chilled mint tea with a squeeze of lime
    • Kefir ayran with a small pinch of salt.
    Nutrition per serving
    Calories: 131kcal (7%) | Carbohydrates: 5g (2%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Cholesterol: 4mg (1%) | Sodium: 43mg (2%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 102IU (2%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 10µg (10%) | Folate: 11µg (3%)

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  • Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Applause for the Chef TeamApplause for the Chef Team
    A fresh high-protein side salad with boiled eggs, chickpeas, cucumber, tomatoes and peppery rocket, dressed simply with lemon and olive oil. Ideal with a small Margherita pizza or as a light lunch.
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    Servings
    Servings 2 people

    Ingredients
     

    • 2 eggs boiled, peeled and halved or quartered
    • 150 g cooked chickpeas drained and rinsed
    • ½ cucumber diced
    • 150 g tomatoes chopped
    • 1 large handful rocket
    • ½ lemon juiced
    • 1 tbsp olive oil
    • salt to taste
    • black pepper to taste
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    Instructions

    • If the eggs are not already cooked, place them in a small saucepan, cover with cold water and bring to a gentle boil. Simmer for 9 to 10 minutes, then cool in cold water, peel and cut into halves or quarters.
      2 eggs
    • Put the chickpeas, cucumber and tomatoes in a mixing bowl.
      150 g cooked chickpeas, 1/2 cucumber, 150 g tomatoes
    • Add the lemon juice, olive oil, salt and black pepper. Toss well and let the salad sit for 5 minutes so the chickpeas absorb some of the dressing.
      1/2 lemon, 1 tbsp olive oil, black pepper, salt
    • Add the rocket just before serving and toss gently.
      1 large handful rocket
    • Place the boiled eggs on top and serve straight away with pizza or as a light lunch.
    Start Cooking

    Chef's notes

    Serving idea: This salad works especially well with a small Margherita pizza because it adds protein, freshness and crunch without making the meal heavy.
    Optional additions: Add a little red onion, parsley, mint, oregano or feta if you want more flavour.
    Drink pairing
    This fresh egg, chickpea and rocket salad works best with crisp, bright drinks that match the lemon dressing and keep the meal light. Choose something refreshing rather than heavy, especially if serving it with Margherita pizza.

    Alcoholic

    • Albariño
    • Vermentino
    • Dry rosé
    • Light Italian white wine such as Pinot Grigio

    Non alcoholic

    • Sparkling water with lemon and mint
    • Iced green tea with lemon
    • Alcohol-free pale beer
    • Cucumber and lime water
    Nutrition per serving
    Calories: 282kcal (14%) | Carbohydrates: 28g (9%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 3g (19%) | Cholesterol: 164mg (55%) | Sodium: 76mg (3%) | Potassium: 633mg (18%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 1180IU (24%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 29mg (35%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 30µg (29%) | Folate: 184µg (46%)

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  • Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    FemkeFemke
    Vegetable spiral sticks wrap carrots and asparagus in breadstick dough with Parmesan and oregano. The brief blanch keeps the vegetables tender while the dough bakes crisp.
    4.5 from 2 votes
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    Servings
    Servings 12 people

    Ingredients
     

    • 3 carrots cut lengthwise into quarters
    • 12 asparagus spears trimmed
    • 310 g refrigerated breadstick dough
    • 1 egg white lightly beaten
    • 25 g Parmesan finely grated
    • ½ tsp dried oregano
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    Instructions

    • Heat the oven to 190°C. Blanch the carrot sticks in boiling water for 3 minutes, then add the asparagus for 2 minutes more.
      3 carrots, 12 asparagus spears
    • Drain, refresh under cold water and dry thoroughly.
    • Cut the breadstick dough into 24 pieces and roll each piece into a thin rope. Wrap one rope around each vegetable stick.
      310 g refrigerated breadstick dough
    • Place on a lined baking tray, brush with egg white and sprinkle with Parmesan and oregano.
      1 egg white, 25 g Parmesan, 1/2 tsp dried oregano
    • Bake for 12–14 minutes until the dough is golden and cooked through.
    Start Cooking

    Chef's notes

    • Dry the vegetables well before wrapping or the dough will slip.
    • Keep the dough ropes thin so they bake through before the vegetables overcook.
    • Best served warm, but leftovers can be reheated briefly in the oven.
    • Use a plain or lightly seasoned breadstick dough to keep the vegetable flavour clear.
    • For authentic Parmigiano Reggiano, look for the protected name on the rind. You can read more about the official designation from the Parmigiano Reggiano Consortium.
    Drink pairing
    Fresh, lightly herbal drinks suit the asparagus and Parmesan. Avoid heavy reds or very sweet drinks.

    Alcoholic

    • Prosecco
    • Sauvignon Blanc
    • Pilsner

    Non alcoholic

    • Cucumber and mint water
    • Sparkling apple juice
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 103kcal (5%) | Carbohydrates: 13g (4%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 299mg (13%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2686IU (54%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 2mg (2%) | Vitamin D: 0.01µg | Vitamin E: 0.3mg (2%) | Vitamin K: 9µg (9%) | Folate: 12µg (3%)

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  • Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Applause for the Chef TeamApplause for the Chef Team
    Niçoise vegetable gratin layers tomatoes, courgettes, aubergines and onions with garlic, thyme, bay and olive oil. Slow baking concentrates the vegetables into a Provençal-style side dish with clean Mediterranean flavour.
    4 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 8 tomatoes sliced
    • 4 onions thinly sliced
    • 4 courgettes sliced
    • 3 aubergines sliced
    • 6 garlic cloves finely chopped
    • 2 fresh thyme sprigs
    • 3 bay leaves
    • 1½ tsp coarse sea salt
    • 4 tbsp olive oil
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    Instructions

    • Slice the tomatoes, onions, courgettes and aubergines. Peel and finely chop the garlic.
      8 tomatoes, 4 onions, 4 courgettes, 3 aubergines, 6 garlic cloves
    • Arrange the vegetables in alternating layers in a gratin dish, pressing them down firmly.
    • Scatter over the garlic, thyme, bay leaves and coarse sea salt.
      6 garlic cloves, 2 fresh thyme sprigs, 3 bay leaves, 1½ tsp coarse sea salt
    • Drizzle with olive oil and bake at 150°C for 1 hour until the vegetables are tender and concentrated.
      4 tbsp olive oil
    Start Cooking

    Chef's notes

    • Use ripe tomatoes, as their juices season the whole gratin.
    • Slice the vegetables evenly for the best texture.
    • Serve warm or at room temperature.
    • Leftovers keep for up to 3 days and are good with grilled fish or eggs.
    • Add black olives after baking for a more pronounced Niçoise flavour.
    Drink pairing
    Niçoise vegetable gratin has tomato acidity, olive oil richness and soft Provençal herbs. Fresh Mediterranean-style drinks keep the dish bright.

    Alcoholic

    • Provence rosé
    • Vermentino
    • Light Grenache red

    Non alcoholic

    • Sparkling water with basil and lemon
    • Tomato water with black pepper
    • Iced mint tea
    Nutrition per serving
    Calories: 232kcal (12%) | Carbohydrates: 32g (11%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Sodium: 610mg (27%) | Potassium: 1634mg (47%) | Fiber: 12g (50%) | Sugar: 16g (18%) | Vitamin A: 2080IU (42%) | Vitamin C: 79mg (96%) | Vitamin E: 3mg (20%) | Vitamin K: 27µg (26%) | Folate: 115µg (29%)

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  • Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Applause for the Chef TeamApplause for the Chef Team
    Macaroni gratin with Comté is a simple baked pasta dish with cream, butter, nutmeg and a golden cheese top. A short roux thickens the sauce, while the oven finishes the pasta with a crisp surface.
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    Servings
    Servings 6 people

    Ingredients
     

    • 500 g macaroni
    • 20 g butter
    • 20 g plain flour
    • 600 ml single cream
    • 1 tsp ground nutmeg
    • 150 g Comté cheese grated
    • 1 tsp salt
    • ½ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water for 8 minutes, then drain well.
      500 g macaroni, 1 tsp salt
    • Melt the butter in a pan, stir in the flour and cook for 1 minute.
      20 g butter, 20 g plain flour
    • Whisk in the cream and simmer for 5 minutes until lightly thickened. Season with nutmeg, salt and pepper.
      600 ml single cream, 1 tsp ground nutmeg, 1 tsp salt, ½ tsp black pepper
    • Spread the macaroni in a buttered gratin dish and pour over the cream sauce.
      20 g butter
    • Scatter over the grated Comté and bake at 180°C for 15 minutes until bubbling and golden.
      150 g Comté cheese
    Start Cooking

    Chef's notes

    • Cook the pasta slightly firm so it holds its shape during baking.
    • Gruyère can replace Comté if needed.
    • Refrigerate leftovers for up to 3 days.
    • Reheat covered at 160°C, then uncover briefly to refresh the top.
    • Serve with a sharp green salad.
    Drink pairing
    This creamy macaroni gratin works best with drinks that cut through the butter, cream and cheese while keeping the French bistro character of the dish.

    Alcoholic

    • Chablis
    • Crémant de Bourgogne
    • Dry Normandy cider

    Non alcoholic

    • Sparkling lemon water
    • Apple and tarragon spritz
    • Cold unsweetened green tea
    Nutrition per serving
    Calories: 642kcal (32%) | Carbohydrates: 68g (23%) | Protein: 13g (26%) | Fat: 35g (54%) | Saturated Fat: 22g (138%) | Cholesterol: 119mg (40%) | Sodium: 454mg (20%) | Potassium: 292mg (8%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1108IU (22%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 3µg (3%) | Folate: 26µg (7%)

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  • Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Casper @Applause for the ChefCasper @Applause for the Chef
    Dauphinoise potato gratin layers thin potatoes with cream, nutmeg, salt and pepper. Slow baking lets the potatoes soften into the cream, giving a rich gratin with a clean, classic flavour.
    5 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 1.5 kg waxy potatoes peeled and thinly sliced
    • 700 ml single cream
    • 1 tsp ground nutmeg
    • 1½ tsp salt
    • ½ tsp black pepper
    • 10 g butter for the dish
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    Instructions

    • Butter a gratin dish and heat the oven to 180°C.
      10 g butter
    • Peel the potatoes and slice them very thinly.
      1.5 kg waxy potatoes
    • Mix the cream with nutmeg, salt and pepper.
      700 ml single cream, 1 tsp ground nutmeg, 1½ tsp salt, ½ tsp black pepper
    • Layer the potato slices in the dish, coating the layers with the seasoned cream.
    • Bake for 1 hour until the potatoes are tender and the top is lightly browned.
    Start Cooking

    Chef's notes

    • Use waxy potatoes for neat slices and a smoother texture.
    • A mandoline gives the most even result.
    • Rest for 10 minutes before serving so the cream settles.
    • Refrigerate for up to 3 days and reheat gently.
    • Serve with roast chicken, beef or a simple green salad.
    Drink pairing
    Dauphinoise potato gratin is rich and creamy, so the best pairings bring acidity, minerality or gentle bubbles to balance the cream.

    Alcoholic

    • White Burgundy
    • Sancerre
    • Brut sparkling wine

    Non alcoholic

    • Sparkling water with lemon
    • Chilled apple juice diluted with soda water
    • Light black tea
    Nutrition per serving
    Calories: 533kcal (27%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 24g (150%) | Cholesterol: 134mg (45%) | Sodium: 686mg (30%) | Potassium: 1256mg (36%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1254IU (25%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 22mg (27%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 50µg (13%)

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  • Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery & Onion

    FemkeFemke
    Potato stuffing combines mashed potatoes, bread, celery, onion and butter into a soft baked side dish. It is simple, filling and useful alongside roast poultry or pork.
    No ratings yet
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    Servings
    Servings 6 people

    Ingredients
     

    • 60 g celery chopped
    • 1 onion chopped
    • 55 g butter divided
    • 3 slices white bread cubed
    • 900 g potatoes cooked and mashed
    • 2 tbsp fresh parsley chopped
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Heat the oven to 180°C and grease a small baking dish.
      55 g butter
    • Cook the celery and onion in half the butter until tender.
      60 g celery, 1 onion, 55 g butter
    • Remove from the heat and fold in the bread cubes, mashed potatoes, parsley, salt and pepper.
      3 slices white bread, 900 g potatoes, 2 tbsp fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper
    • Spoon into the dish, dot with the remaining butter and bake uncovered for about 45 minutes until lightly browned.
      55 g butter
    Start Cooking

    Chef's notes

    • Use quite dry mashed potatoes so the stuffing sets properly.
    • Day-old bread gives better texture than very fresh bread.
    • Assemble several hours ahead and bake just before serving.
    • Leftovers reheat well in a covered dish with a small knob of butter.
    Drink pairing
    This buttery side needs freshness and enough acidity to cut through the starch.

    Alcoholic

    • Chardonnay
    • Dry Chenin Blanc
    • Amber ale

    Non alcoholic

    • Sparkling apple water
    • Lemon and thyme cordial
    • Alcohol-free cider
    Nutrition per serving
    Calories: 224kcal (11%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 334mg (15%) | Potassium: 710mg (20%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 392IU (8%) | Vitamin B12: 0.01µg | Vitamin C: 33mg (40%) | Vitamin E: 0.3mg (2%) | Vitamin K: 29µg (28%) | Folate: 47µg (12%)

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  • Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    FemkeFemke
    Honey orange glazed carrots are cooked until tender, then finished in a buttery citrus glaze. Spring onion cuts through the sweetness and keeps the side dish fresh.
    No ratings yet
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    Servings
    Servings 8 people

    Ingredients
     

    • 900 g baby carrots
    • 4 spring onions finely chopped
    • 55 g butter
    • 85 g honey
    • 1 tsp orange zest
    • 60 ml orange juice
    • ½ tsp salt
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    Instructions

    • Cook the carrots in boiling salted water until just tender, then drain.
      900 g baby carrots, 1/2 tsp salt
    • Melt the butter in a wide pan and add the honey, orange zest and orange juice.
      55 g butter, 85 g honey, 1 tsp orange zest, 60 ml orange juice
    • Add the carrots and cook, turning often, until glossy and coated.
    • Stir through the spring onions and serve warm.
      4 spring onions
    Start Cooking

    Chef's notes

    • Cook the carrots only until just tender before glazing so they do not collapse.
    • Reduce the glaze gently. High heat can make the honey catch.
    • Orange zest gives more flavour than juice alone.
    • Best served warm, but leftovers can be reheated in a pan with a splash of water.
    Drink pairing
    Sweet glazed carrots work with bright, citrus-led drinks and lighter wines.

    Alcoholic

    • Riesling Kabinett
    • Viognier
    • Wheat beer

    Non alcoholic

    • Orange and soda water
    • Iced green tea with lemon
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 127kcal (6%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 15mg (5%) | Sodium: 281mg (12%) | Potassium: 307mg (9%) | Fiber: 3g (13%) | Sugar: 15g (17%) | Vitamin A: 15762IU (315%) | Vitamin B12: 0.01µg | Vitamin C: 8mg (10%) | Vitamin E: 0.2mg (1%) | Vitamin K: 23µg (22%) | Folate: 37µg (9%)

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  • Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    FemkeFemke
    A Mediterranean-style pasta salad with roasted peppers, artichokes, ham, pine nuts, almonds and lemon thyme. Simple, fresh and ideal for lunch or a light dinner.
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    Servings
    Servings 2 people

    Ingredients
     

    • 125 g Greek pasta or orzo
    • 0.5 jar roasted peppers drained and sliced
    • 0.5 jar artichoke hearts drained and quartered
    • 1 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 0.5 red onion finely chopped
    • 75 g ham strips
    • 25 g pine nuts
    • 25 g toasted flaked almonds
    • 0.5 bunch lemon thyme leaves only
    • salt and pepper
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    Instructions

    • Cook the pasta al dente in salted water. Slice the roasted peppers and quarter the artichoke hearts.
      125 g Greek pasta, 0.5 jar roasted peppers, 0.5 jar artichoke hearts
    • Drain the pasta and dress while warm with olive oil and sherry vinegar.
      1 tbsp olive oil, 1 tbsp sherry vinegar
    • Mix the peppers, artichokes, red onion, ham, pine nuts, almonds and lemon thyme through the pasta. Season with salt and pepper.
      0.5 red onion, 75 g ham strips, 25 g pine nuts, 25 g toasted flaked almonds, 0.5 bunch lemon thyme, salt and pepper
    Start Cooking

    Chef's notes

    Feel free to play with the ingredient. A ‘jar’ can be of any size. Serve slightly warm or at room temperature. Add a little extra olive oil before serving if needed.
    Drink pairing
    This salad is savoury, nutty and lightly acidic, with Mediterranean herbs. Pair with dry, refreshing drinks.

    Alcoholic

    • Vermentino
    • Dry Rosé
    • Pale lager

    Non alcoholic

    • Lemon thyme sparkling water
    • Iced mint tea
    • Alcohol-free Mediterranean-style lager
    Nutrition per serving
    Calories: 176kcal (9%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 1167mg (51%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 494IU (10%) | Vitamin C: 43mg (52%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 24µg (6%)

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