RECIPE INSPIRATION
Take the world’s favourite salads and give them a twist for summer 2022. Alfresco lunches don’t get better than this…
RECIPES ABIGAIL SPOONER
SERVES 4 VHANDS-ON TIME 30 mins TOTAL TIME 1 hr 10 mins
WALDORF TART
All the f lavours of a Waldorf salad – grapes, celery, apples and walnuts – scattered over a creamy blue cheese and ricotta base on a simple sheet of puff pastry. Serve with a bowl of dressed watercress and a glass of chilled white wine.
◆ 300g red grapes
◆ 1 tbsp clear honey
◆ 1 x320g sheet ready-rolled puff pastry
◆ 150g creamy blue cheese* (we used Saint Agur)
◆ 1 x250g tub ricotta*
◆ 10g tarragon, leaves picked and chopped
◆ 40g walnut pieces
◆ 1 small Granny Smith apple
◆ 1 celery stick
◆ juice of ½ lemon
◆ afew small watercress sprigs
1 Preheat the oven to 200°C, fan 180°C, gas 6.
Line an oven tray with baking paper and add the grapes. Drizzle with the honey and sprinkle with a little salt. Roast for 15 minutes or until the grapes are just starting to soften and burst.
Remove and set aside to cool.
2 Increase the oven temperature to 220°C, fan 200°C, gas 7. Unroll the pastry sheet onto a baking tray (leaving it on its paper) and score a 1cm border all around the edge. Prick within the border thoroughly with a fork. Bake for 15 minutes until puffed and golden. Gently press down the pricked middle to flatten.
3 Crumble the blue cheese and set half aside. Mix the remaining blue cheese with the ricotta and chopped tarragon. Season to taste. Carefully spread the cheese mixture within the tart’s border. Top with the grapes (leave the roasting juices behind – you can use them to dress an accompanying salad), the remaining blue cheese and walnuts. Return to the oven for 10 minutes.
4 Meanwhile, core and finely slice the apple, then finely slice the celery; toss with the lemon juice to prevent browning. Once the tart is cooked, transfer to a serving board and scatter over the apple, celery and watercress sprigs. *Use vegetarian cheese if required.
NUTRITIONAL INFO
676cals; 45g fat (22g sat fat); 20g protein; 4g fibre; 45g carbs; 20g total sugars; 2.5g salt
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SERVES 4 VHANDS-ON TIME 30 mins TOTAL TIME 30 mins
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