Turn Up the Heat

It’s a fact: everything tastes better cooked outdoors. Enjoy sipping from refreshing zesty drinks while you cook up a storm on the BBQ or in the pizza oven. From the fire to the plate, dig into grilled vegetables, herby flatbreads and homemade pizzas – all best enjoyed in the heat of summer.

Citrus Carrot & Fennel Salad

Ingredients:

Heritage carrots (peeled into thin ribbons lengthways)

Beetroots (candy striped and golden add great coloursliced finely)

Fennel sliced finely

Oranges

Fresh herbs (parsley, basil or mint work well)

Olive oil

Lemon

For the dressing

1 tbsp wholegrain mustard

3 tbsp fresh squeezed orange juice

1½ tbsp white wine vinegar

½ tbsp sugar (to taste)

75ml olive oil

Chives

Salt & pepper

STEP 7: Cut out the individual orange segments and set aside in a bowl

STEP 8 : Pick a handful of leaves from the herbs and tear into smaller pieces if they are large

STEP 9 : Add all the salad ingredients to a bowl and get a serving plate ready

STEP 10 : Put the dressing ingredients into a jar and shake vigorously until it thickens. You can adjust this to taste

STEP 11: Once the dressing is seasoned correctly and forms an emulsion pour it into the salad ingredients and toss thoroughly

STEP 12 : Arrange on a plate and serve

Method:

STEP 1: Slice the fennel finely with a knife or mandolin and set aside in a shallow plate

STEP 2 : Mix together two tablespoons of lemon juice, two tablespoons of olive oil and some lemon zest

STEP 3 : Season the fennel with salt and toss in the lemon and olive oil mix and set aside for 20 minutes

STEP 4: Wash the carrots and peel to create thin ribbons - you can use a vegetable peeler for this

STEP 5 : Slice the beetroot into thin slices

STEP 6 : Use a knife to cut the top and bottom from the oranges and then remove the skin by slicing around it