For a watercress and avocado salad, combine watercress with coarsely chopped avocado and Persian feta. Place pistachio kernels in a mortar and, using a pestle, pound until finely ground, whisk in lemon juice, pistachio oil and wholegrain mustard, season to taste with sea salt and freshly ground black pepper, pour over salad and toss to combine.
For a parsley, red onion, oxheart tomato and pecorino salad, combine flat-leaf parsley leaves and coarsely chopped oxheart tomatoes in a bowl. Finely shave a red onion, place into a separate bowl and just cover with red wine vinegar. Stand for 10 minutes. Whisk together some soaking vinegar with olive oil and a pinch of brown sugar. Add onion to salad, drizzle with dressing, scatter with shaved pecorino cheese and serve immediately.
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