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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Chicken and avocado salad


You'll need

2½ tbsp pine nuts 1 ripe but firm avocado, diced 500 gm white or Savoy cabbage, thinly shredded 300 gm leftover roast chicken, shredded 60 ml (¼ cup) extra-virgin olive oil (optional) 60 ml (¼ cup) lemon juice Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn

Method

  • 01
  • Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.
  • 02
  • Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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