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Pea and ham soup

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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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Char-grilled broccoli with feta and charred-lemon dressing


Broccoli shows another side of itself when it's charred on the edges and still slightly crunchy. Slice the broccoli through the stems to keep the slices intact - this makes for much easier handling on the grill. We'll happily eat this as a light meal in its own right, but it would also be excellent served alongside grilled lamb or chicken.

You'll need

2 small heads of broccoli, thick stalks trimmed, thickly sliced 1 tbsp olive oil lemons, cut into cheeks 100 ml (½ cup) extra-virgin olive oil 2 tbsp red wine vinegar, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped mint and flat-leaf parsley ¼ Spanish onion, thinly sliced 100 gm Greek feta, crumbled To serve: slivered pistachios

Method

  • 01
  • Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
  • 02
  • Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
  • 03
  • Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
  • 04
  • Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Sep 2015

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