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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Chicken stir-fried with holy basil and chilli

Radish, Santorini caper and lentil salad


"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."

You'll need

50 gm small green lentils 80 gm baby capers in vinegar, rinsed 100 ml extra-virgin olive oil 1 golden shallot, finely chopped Zested rind and juice of 1 lemon 1 baby cos, leaves separated 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve

Method

  • 01
  • Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
  • 02
  • Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
  • 03
  • Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Mercouri Foloi Roditis, Ilias.

Featured in

Aug 2013

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