Say cheese!

Say cheese!

Chef Dario puts together some delicious dishes you can use as snacks or light lunches.

All ingredients are available from Park Towers Supermarkets. Photography by Chris Sant Fournier

QUICK SALMON, GORGONZOLA AND AVOCADO SNACK

You need:

2 slices smoked salmon

1 fennel

1 avocado

2 slices scramoza

1 fennel

Gorgonzola

Black garlic

Heirloom tomato

Fresh dill

Ingredients

Method

Line the mould/cup with cling film and lay the smoked salmon and 1 slice of scramoza, ensuring the salmon pieces come up to the top of the moulds. In a bowl, gently crumb up the gorgonzola, chop up the other ingredients, season and mix together. Fill up the salmon mold with this mixture. Cover the mould with the other slice of scramoza, fold over the excess salmon and chill in the fridge for at least 1 hour before serving. Turn the salmon mould out onto small side plates to serve.

WARM BRIE AND GOATS CHEESE VEGETARIAN WELLINGTON

You need:

Asparagus

Goats soft cheese

Brie

Baby carrots

Pineapple

Artichokes

Shallots

Broccolini

You also need puff or shortcrust pastry

Ingredients

Method

Bring a pot of water to a simmer; put the asparagus, carrots, artichoke hearts and broccolini in the warm water for 8 minutes. Preheat the oven to 200ºC and before it reaches temperature transfer the vegetables from the water into the oven for 1 minute (or less) until dry. Remove from oven and put on a kitchen paper to drain. Meanwhile, cook the onions in balsamic vinegar and set aside to cool. Roll out your pastry, put the cooled onions and assemble the rest of your vegetables on top lengthwise along with the chopped pineapple and cheese. Gently roll your pastry to form a cylinder shape. Bake until golden brown.