Roasted capsicum hummus with charred zucchini

Roasted capsicum hummus with charred zucchini

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 large red capsicums
1 can Coles chickpeas
2 tbs tahini
1 lemon
Zest of lemon
Extra virgin olive oil
1 tsp Coles paprika
1 tsp Coles cumin
3 green zucchinis
3 cubes ice
1 bunch dill
Coles sea salt and pepper

Method

On a gas stove flame or barbecue, place capsicums directly over the heat and grill until charred.

Cut zucchinis into 2cm batons, drizzle with extra virgin olive oil, and season with salt and pepper. Place in a hot pan and cook until charred.

Remove the charred skin and seeds from the capsicums, then place them into a food processor. Add the drained chickpeas, tahini, juice of one lemon, a splash of extra virgin olive oil, paprika, cumin, and three cubes of ice. Blitz on high for 2–3 minutes until smooth, then set aside.

Finely chop the dill.

To serve, spread a large smearing of capsicum hummus on a plate, arrange the charred zucchinis on top, and garnish with chopped dill, lemon zest, pepper, and a drizzle of extra virgin olive oil.

More like this

Beet & Cucumber Raita

Beet & Cucumber Raita

Recipe by Anjali Pathak

Serves: 4
Prep Time: 10 mins
Cook Time: 2 mins

Ingredients

1 teaspoon cumin seeds
½ medium beetroot, peeled and grated (approximately ½ cup)
½ cucumber, grated (approximately ½ cup)
Coles sea salt, to taste
2 tablespoons fresh mint leaves, chopped
¾ cup thick Greek yoghurt
Zest and juice of ½ orange

Method

Toast the cumin seeds in a small frying pan over gentle heat, allowing them to cook for a few minutes until fragrant. Remove from the heat and allow to cool.

Combine the grated beetroot and cucumber in a bowl, adding a good pinch of salt. Scrunch the mixture together, squeeze out the excess juice, and discard.

Stir in the fresh mint, Greek yoghurt, orange zest, and juice. Taste and adjust the seasoning with more salt if desired.

Grind the toasted cumin seeds and mix them through the raita before serving. Enjoy!

More like this

Calamari Fritti & Karkalla Chilli Tartar

Calamari Fritti & Karkalla Chilli Tartar

Recipe by Nornie Bero

Serves: 6
Prep Time: 30 mins
Cook Time: 10 mins

Ingredients

1.5kg whole squid
1½ cups flour
3 tbs semolina
2 tbs saltbush
2 tbs sea salt
1 tbs pepperberry
3 tbs oregano
1 tbs ground aniseed myrtle
Sunflower oil, for frying

Karkalla Chilli Tartar
250g mayonnaise
140g labneh
½ cup karkalla, diced
Juice of 1 lemon
2 garlic cloves, crushed
2 tbs capers, chopped
1 tbs Dijon mustard
Dash of olive oil

Chilli Sauce
3 tbs chilli flakes
¼ cup macadamia nuts, roughly chopped
1 tbs ginger powder
1 tbs garlic powder
2 litres sunflower oil

Method

Slice the squid down one side to open it. Use a butter knife to score the inside of the squid in a lattice pattern. This helps tenderise the squid and ensures the coating sticks well.

In a bowl, combine the flour, semolina, pepperberry, oregano, ground aniseed myrtle, saltbush, and sea salt. Mix thoroughly.

Coat all the squid pieces evenly with the flour mixture and let them sit for 5 minutes to absorb the seasoning. Shake off any excess flour before frying.

Heat the sunflower oil in a large pot to 180°C. Fry the squid in small batches to avoid overcrowding, cooking each batch for 40 to 50 seconds until golden and crisp. Remove the fried squid and place it on paper towels to drain any excess oil. Slice the fried squid into 3cm pieces for serving.

For the karkalla chilli tartar, mix the mayonnaise, labneh, diced karkalla, lemon juice, crushed garlic, capers, Dijon mustard, and a dash of olive oil in a bowl until well combined. Set aside.

To make the chilli sauce, place the chilli flakes, macadamia nuts, ginger powder, garlic powder, and sunflower oil in a small pot. Heat the mixture gently for 7 minutes, then set it aside to cool completely.

Just before serving, drizzle the cooled chilli sauce over the karkalla tartar.

Serve the crispy calamari on a platter alongside the karkalla chilli tartar and enjoy this fresh, flavourful dish perfect for any occasion.

More like this

Sri Lankan Pan Fried Rolls

Sri Lankan Pan Fried Rolls

Recipe by Diana Chan

Serves: Makes 20
Prep Time: 40 minutes
Cook Time: 10 minutes

Ingredients

1 packet of large spring roll wrappers
Neutral cooking oil, for deep frying

For the filling
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, finely diced
Handful of curry leaves
½ tsp Coles ground cumin
½ tsp Coles ground turmeric
1 tsp Coles chilli flakes
1 boiled potato, mashed
2 small green chillies, finely chopped
1 tomato, chopped
Fillet of Huon Premium Wood Roasted Salmon Blackened Spice
Juice of ½ a lemon

To coat
3 eggs
2 cups Coles breadcrumbs

Method

Make the filling in advance to allow it to cool. Place a frypan over medium heat and add in the oil. Next, add in the curry leaves and fry for 10 seconds before adding the onions. Fry until translucent.

Add in the spices, potato, chillies, and tomato, and mix to incorporate for a few minutes. Break the Huon Premium Wood Roasted Salmon Blackened Spice fillet up using the back of a fork and add it to the pan. Mix to combine and cook for 5 minutes. Turn the heat off and add in the lemon juice.

Set the filling aside until it cools and is ready to wrap.

Once the filling has cooled, start wrapping. Place a spring roll wrapper onto a flat, clean surface. Place 2 tablespoons of filling near the bottom of the wrapper closest to you and roll away, tucking in the sides as you go to enclose the parcel. Wet the edges with water using your fingertips to seal. Repeat until all the filling is used.

Heat enough oil in a wok or pot to deep fry the pan rolls to 170°C.

Prepare your dredging station by cracking and beating the eggs in one bowl and placing the breadcrumbs in another. Dip each pan roll into the egg, then into the breadcrumbs.

To cook, carefully place each pan roll into the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on paper towel and allow to cool slightly before serving.

More like this

Olive Oil Grossini

Olive Oil Grossini

Recipe by Diana Chan

Serves: Makes approximately 20 grissini
Prep Time: 20 minutes (plus 90 minutes rising time)
Cook Time: 30 minutes

Ingredients

1 teaspoon active dry yeast
1 teaspoon Coles honey
¾ cup warm water
Squeaky Gate extra virgin olive oil
2 ¼ cups Coles flour
1 ½ teaspoons Coles sea salt
¼ cup fine semolina flour

Method

In a stand mixer, combine the yeast, honey, and warm water in the mixer bowl. Allow to stand for about 10 minutes, until bubbly.

Add the olive oil, bread flour, and sea salt, and mix slowly with the dough hook until everything comes together.

Continue kneading with the dough hook for 3-5 minutes until the dough is smooth and elastic.

Remove the dough from the mixer and knead by hand briefly to bring it together; it will be sticky.

To prove the dough, place it in an oiled bowl, cover with plastic wrap, and rest for 20 minutes. The dough will rise slightly.

Press the dough into a 30cm by 20cm rectangle on an oiled tray, cover with plastic wrap, and allow it to rise for 1 hour or until well risen.

Meanwhile, preheat the oven to 200°C and line two large baking sheets with baking paper.

To shape the grissini, remove the plastic wrap and sprinkle the dough with semolina.

Using a knife, pizza wheel, or bench scraper, cut the dough into 20 strips, about 1 ½ cm thick and 20cm long. Stretch and pull each strip into long, thin breadsticks. You can twist them for a different look, and roll them in extra semolina if desired.

Bake in the preheated oven for 20-25 minutes, turning halfway if needed for even browning.

Allow to cool before serving—the grissini will become crunchier as they cool.

More like this

Prawn Cocktail Cups

Prawn Cocktail Cups

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins

Ingredients

8-10 Coles cos lettuce
60ml Coles traditional mayonnaise
1 tsp Sriracha (or other hot sauce), plus more to taste
1 tsp finely chopped fresh chives
300g cooked and peeled prawns, chopped into 2cm pieces
½ small Lebanese cucumber, diced
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper to taste

Method

In a medium bowl, whisk together the mayonnaise, Sriracha, and chives until well combined.

Add the chopped prawns, diced cucumber, lemon juice, and lemon zest. Gently stir to combine. Season with salt and pepper to taste.

Arrange the cos lettuce leaves on a serving platter or individual plates.

Scoop the prawn cocktail mixture evenly into the lettuce cups.

Garnish with additional Sriracha, chives, or lemon zest if desired.

Serve chilled or at room temperature.

More like this

Sweet & Savoury Labneh Toast

Sweet & Savoury Labneh Toast

Recipe by Michael Weldon

Serves – 2
Prep Time – 15 mins
Cook Time – 10 mins

Ingredients

1 cup Jalna Organic Biodynamic Dairy Yoghurt
4 slices of sourdough bread
2 tbs extra virgin olive oil
1 shallot, thinly sliced
1 cup cherry tomatoes
1 tbs capers
A few sprigs of fresh thyme
¼ cup mixed berries such as blueberries, raspberries, or strawberries
1 tbs honey
Cracked Coles black pepper, to taste
Coles sea salt, to taste

Method

Place the Jalna Organic Biodynamic Dairy Yoghurt into a piece of cheesecloth or a clean Chux cloth. Squeeze gently to remove excess liquid, forming a thick labneh consistency. Set aside.

Drizzle extra virgin olive oil onto the sourdough slices and toast them in a pan over medium heat until golden and charred on both sides. Remove from the pan and spread a generous layer of labneh onto each slice.

In the same pan, add the shallots and cherry tomatoes. Cook over medium heat until the shallots soften and the tomatoes blister, about 5 minutes. Add the capers and fresh thyme, seasoning with sea salt and cracked pepper to taste.

Top one slice of labneh toast with the berry mixture and drizzle with honey. On another slice, spoon over the blistered tomato, shallot, and caper mixture.

Serve immediately.

More like this

Spicy Prawn Rolls

Spicy Prawn Rolls

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

400g Coles raw prawns peeled
4 Coles brioche classic rolls
90g Norco unsalted butter
1 lemon
3 cloves garlic, minced
1 small bunch parsley, chopped
½ long red chilli, sliced
½ teaspoon Coles cumin
½ teaspoon Coles turmeric powder
Salt and pepper, to taste

Method

In a saucepan on high heat, add the butter, and allow it to melt. Then, add the garlic, chilli, cumin, turmeric, and some pepper, cooking for about 30–40 seconds.

Add in the prawns and cook until they are just cooked through. Squeeze in the juice of 1 lemon, add the parsley, and season with salt to taste.

Prepare the brioche classic rolls by slicing them through the middle; you can cut a V-shaped chunk out to allow for more filling.

Roughly chop some parsley and add it to the pan with the prawns. Load up the rolls with the juicy, buttery prawn mixture and consume immediately! Garnish with extra parsley, lemon zest, and season with salt and pepper.

More like this

Spicy Pork & Oat Meatballs

Spicy Pork & Oat Meatballs

Recipe by Michael Weldon

Serves – 2
Prep Time – 10 mins
Cook Time – 1 hour

Ingredients

1 cup Red Tractor Organic Rolled Oats
1 cup Coles chicken stock
1 onion, diced and caramelised
1 garlic clove, grated
1 red chilli, diced
1 green chilli, diced
1 tsp fennel seeds
¼ bunch of parsley, chopped
1 tbsp Squeaky Gate extra virgin olive oil

To Serve
Parmesan cheese, grated
Additional fresh chillies, sliced
Extra parsley, chopped

Method

Warm the chicken stock over medium heat and add the Red Tractor Organic Rolled Oats, then remove from heat and set aside.

In a mixing bowl, combine the pork mince, caramelised onion, diced chillies, chopped parsley, toasted fennel seeds, and the soaked oats. Season with salt and pepper and mix well.

Heat a pan over medium-high heat, wet your fingers, and begin to roll out the meatballs. Add the meatballs to the hot pan and cook for a few minutes on all sides until they are golden brown and cooked through.
Once cooked, transfer the meatballs to a plate and garnish with sliced fresh chillies, chopped parsley, and a generous sprinkle of grated Parmesan cheese on top for an added touch of flavour.

More like this

Creamy Lemon Risoni

Creamy Lemon Risoni

Recipe by Diana Chan

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

2 tbs Norco salted butter
2 tbs extra virgin olive oil
250g San Remo risoni pasta
2 garlic cloves, minced
2½ cups Coles vegetable stock
½ cup pouring cream
½ cup grated Coles Parmesan
2 tbs fresh parsley, chopped
2 tbs Coles toasted pine nuts
Juice and zest of 1 lemon
Coles sea salt and black pepper, to taste

Method

Melt the butter in a large pan over medium heat. Add the extra virgin olive oil and garlic. Sauté for 30 seconds, then add the risoni and vegetable stock.

Bring to the boil, then reduce to a gentle simmer, stirring often. Cover and cook for about 10 minutes, or until most of the liquid is absorbed and the pasta is cooked to your liking.

Stir in the cream, grated Parmesan, and parsley. Add the lemon juice and zest, and season with salt and pepper to taste.

More like this

Caper and Anchovy Olive Oil Dip

Caper and Anchovy Olive Oil Dip

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

1 cup Squeaky Gate extra virgin olive oil
1 head garlic
½ cup Coles roasted pistachio nuts
½ cup Coles roasted cashews
10 anchovy fillets
1 tbsp Coles capers
½ bunch parsley
½ bunch chives
Juice and zest of 1 lemon
1 bunch baby carrots, trimmed
1 bunch baby cucumbers, trimmed
1 bunch radishes, trimmed
1 Coles Finest Laurent Bread loaf, sliced

Method

In a small saucepan, combine the olive oil and garlic cloves. Place over low heat and fry the garlic until softened, then leave it in the oil to cool completely.

Using a mortar and pestle, crush the pistachios and cashews. Add the anchovies with their oil, capers, and lemon juice, and gently break them up. Stir in the cooled garlic cloves along with some of the garlic-infused oil from the pan.

Roughly chop the parsley and chives, and fold them into the mixture. Add lemon zest and a drizzle of extra virgin olive oil, just enough to create a dip-like consistency. Taste and season with salt if needed.

Serve the dip in a bowl alongside baby carrots, cucumbers, radishes, and grilled sourdough toast.

More like this

Pretzel Bites

Pretzel Bites

Recipe by Diana Chan

Serves – Makes approx. 20 pieces
Prep Time – 20 mins
Cook Time – 10 mins

Ingredients

1 ½ cups Coles self-raising flour (extra for dusting)
1 cup Jalna Farm to Pot Greek Yoghurt
½ cup boiling water
1 tablespoon bi-carb soda
½ cup melted unsalted butter
1 tablespoon Coles white sesame seeds
Coles sea salt for sprinkling

Method

Preheat the oven to 220°C. In the bowl of a stand mixer fitted with a dough hook, combine the self-raising flour and Jalna Farm to Pot Greek Yoghurt.

Mix on low speed until combined, then knead on medium speed for about 3 minutes until a dough ball forms. If the dough is too sticky, add a little more self-raising flour as needed.

Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a few times, and form the dough into a ball. Divide the dough into four wedges.

Roll each piece into a long rope and cut each rope into approximately 12 small segments.

Dissolve the bi-carb soda in the boiling water and dip each dough segment into the mixture. Place the dipped dough segments onto a baking tray lined with baking paper.

Bake for 7–10 minutes or until golden brown.

Once out of the oven, brush the pretzel bites with melted butter, and sprinkle with white sesame seeds and salt.

Serve with olive oil and balsamic vinegar. Enjoy!

More like this

Bircher Muesli

Bircher Muesli

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins (plus overnight soaking)

Ingredients

4 cups Red Tractor Australian Rolled Oats
2 cups Coles unsweetened oat milk
2 cups apple juice
½ cup pumpkin seeds
½ cup dried apricots
2 tbsp brown sugar
1 tsp Coles cinnamon
1 apple, shredded or grated

To serve:
Extra Coles unsweetened oat milk for thinning oats
½ cup shaved coconut, toasted
¼ cup pumpkin seeds, toasted
1 apple, sliced
½ cup dried apricots, sliced

Method

Soak the Red Tractor Australian Rolled Oats in the apple juice and oat milk, along with the dried apricots, pumpkin seeds, brown sugar, cinnamon, and shredded apple. Leave to soak overnight in the refrigerator.
Loosen the oats to your liking with extra oat milk before serving, and top with toasted coconut, toasted pumpkin seeds, apple slices, and sliced dried apricots.

More like this

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

More like this

Grilled Pears with Marscapone and Spiced Honey

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

3 ripe Coles pears, cored and sliced
1 cup Coles mascarpone
1 cup Jalna Farm to Pot Greek Yoghurt
1 vanilla bean, seeds scraped
2 tbs Coles honey
½ tsp ground cardamom
½ tsp ground cinnamon
Fresh herbs, to garnish (e.g., mint or basil)

Method

In a medium pan over medium heat, warm 1 tablespoon of honey with the ground cardamom and ground cinnamon, stirring until the honey is warm and the spices are fragrant, which takes about 1-2 minutes.

Add the sliced pears to the pan, stirring gently to coat them with the honey and spices. Allow the pears to sauté for 5-7 minutes, or until softened and slightly caramelised. Remove from heat and let the pears cool slightly.

In a separate bowl, combine mascarpone, Jalna Farm to Pot Greek Yoghurt, and the scraped seeds from the vanilla bean, mixing until smooth and creamy. Divide the mascarpone-yoghurt mixture among serving bowls, topping each with the warm, spiced pears. Drizzle with the remaining honey and garnish with fresh herbs if desired. Serve immediately.

More like this

Oat & Peanut Butter Banana Bread

Oat & Peanut Butter Banana Bread

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 30 mins

Ingredients

Dry ingredients
1 ½ cups plain flour
½ cup Red Tractor Australian Rolled Oats
1 tsp baking powder
¼ tsp bi-carb soda
Coles sea salt

Wet ingredients
4 overripe/brown bananas, mashed
2 tbsp peanut butter
150g butter
1 tbsp vanilla bean paste
1 cup brown sugar
2 eggs

Method

Preheat the oven to 180°C. Line two loaf tins with baking paper.

Mix the dry ingredients in a large bowl.

In a saucepan, melt the butter and allow it to brown slightly. Add the brown sugar and peanut butter, and stir until melted. Remove from the heat and stir in the mashed bananas. Add the eggs and vanilla bean paste, and blend until smooth with a stick blender.

Pour the wet ingredients into the dry ingredients and mix together to form a batter.

Pour the batter into the prepared loaf tins, then bake for 30–35 minutes or until golden and a cake tester comes out clean.

Allow to cool, then enjoy.

More like this

Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

More like this

Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

More like this

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

More like this

Fluffy Spelt Scones

Fluffy Spelt Scones

Recipe by Diana Chan

Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins

Ingredients

2 cups Coles Organic Spelt wholemeal flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup cold Norco unsalted butter, cut into small pieces
¼ cup Coles dried apricots, chopped
¼ cup Coles raisins
¾ cup Jalna Organic Biodynamic Dairy Yoghurt (or more if needed)

To Serve

½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)

Method

Preheat the oven to 220°C and line a baking tray with baking paper.

In a food processor, combine the spelt flour, sugar, baking powder, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs (this can also be done by hand).

Mix in the dried apricots and raisins. Create a well in the centre of the dry mixture and add the Jalna Organic Biodynamic Dairy Yoghurt. Use a spatula to mix until a soft, non-sticky dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until smooth.

Pat or roll the dough into a circle about 1.5 cm thick and cut it into 8 triangles using a floured pastry cutter.

Place the scones on the prepared baking tray and spread a little yoghurt on top.

Bake for 12 to 15 minutes, or until the scones are lightly browned.

Serve warm with dollop cream and raspberry jam, along with extra Jalna Organic Biodynamic Dairy Yoghurt if desired. Enjoy!

More like this