GREEN GAZPACHO
Serves: 4-6
Ingredients:
100g baby spinach
1 green apple, peeled and chopped
2 garlic cloves
1 large cucumber, seeded and chopped
½ green chilli, seeded, optional
1 x 30g punnet of fresh parsley
1 x 30g punnet of fresh basil
Half a punnet (15g) mint
1 x 30g fresh rocket
4 spring onions
45ml (3 tbsp) white balsamic vinegar
Salt and milled pepper
Water or vegetable stock, as needed
Olive oil and ice cubes to serve
Method:
1. Place all the ingredients, except stock, oil and ice cubes, into a food processor and blitz. Add water or vegetable stock to create a soupy consistency. Adjust seasoning to taste.
2. Chill for at least two hours.
3. To serve, ladle into bowls, float a few ice cubes in each bowl, drizzle with oil and top with edible flowers or micro herbs. Plate with a side of bread sticks (see recipe below).
SEEDED SODA BREAD STICKS
Makes: 12 - 15 bread sticks
Ingredients:
350g (3 cups) wholewheat flour, plus extra for dusting
125ml (½ cup) four-seed mix (sesame, sunflower, linseed and pumpkin)
5ml (1 tsp) bicarbonate of soda
15ml (1 tbsp) brown sugar
150ml yoghurt
A generous pinch salt
Olive oil and extra seeds for topping
Method:
1. Preheat oven to 200°C and line a baking sheet with baking paper or dust with flour.
2. Place all ingredients into a blender and blend to combine (this can just as easily be done by hand). Mix until you have a soft, slightly sticky dough.
3. Place dough on a lightly floured surface, break off balls and roll into sausage shapes.
4. Place on a baking sheet, brush with a little oil and scatter with seeds.
5. Bake for 15-20 minutes until the crust is golden and the sticks sound hollow when tapped underneath.
• For more delicious recipes, catch Justine Drake on 'Just Cooking' on SABC 3 (DStv channel 193) on Tuesdays at 8.30pm...