Recipe

Fioretto® Mezza Salad

6
Serves
10 MINS
Prep Time
15 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 400g Fioretto® Cauli Blossom
  • 6 slices sourdough, chargrilled, halved
  • 250g labne
  • 75g mixed olives, pitted, roughly chopped
  • 125g chargrilled eggplant, chopped
  • 150g roasted red capsicum, chopped
  • 1/2 cup flat parsley leaves, chopped
  • 2 tbs pistachio kernels, toasted, chopped

Lemon Vinaigrette

  • 3 tbs extra virgin olive oil,
  • 1/2 lemon, rind finely grated, juiced
  • 1 small garlic clove, crushed
  • 1 tsp honey,
  1. For the vinaigrette, whisk all the ingredients together with salt and pepper until well combined.
  2. Steam or microwave Fioretto® until stems are a bright green and tender. Drain well. Pour half the dressing over the warm Fioretto®, turn to coat. Set aside to cool.
  3. Spread the sourdough with the labne then arrange on serving board or platter. Spoon over the marinated Fioretto®. Combine olives, eggplant, capsicum and parsley together. Spoon over the Fioretto®. Scatter over the pistachios. Season. Serve with remaining dressing.