Serves 4 -6 400g tin cannellini beans, rinsed and drained300g green beans, trimmed and blanched200g cherry tomatoes, halved 100g feta cheese, crumbled 40g arugulaA handful of fresh basil Dressing 45ml (3 tablespoons)…
Serves 4-6 Olive oil, for roasting1 butternut (900g) deseeded and cut into wedges5ml (1 teaspoon) dried oregano70g (6 slithers) prosciutto80g arugula125g goat’s cheese50g pine nuts, toasted Truffle Dressing 60ml (1/4…
Spinach & Arugula Salad with Pickled Currants & Almonds
Grilled baby gem salad, with tahini dressing, orange, fennel and macadamia nut crumble, smoked Stanford cheese and stonebarn truffle honey Chef Micheal Deg - Head chef at Cavali Estate
