Hot smoked salmon and egg salad with baby butter leaves
1fillet of hot smoked salmon
4 free range eggs, hard boiled
6 cocktail potatoes, cooked
2 spring onions sliced
1 cup celery leaves
1 punnet cherry tomatoes halved
Salt and pepper to taste
1 packet Baby Butter Leaves Salad
Peel and halve the hard boiled eggs and place in a bowl.
Halve the potatoes and add to the eggs with the spring onion, celery leaves and tomatoes.
Cut fillet of smoked salmon into chunks and fold through the egg mixture.
Add salt and pepper to taste.
Arrange the baby butter leaves on plates and top with the egg and salmon mixture.
100 ml E.V. olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped chives
salt and pepper to taste
Whisk all the ingredients together. Pour over salad and lightly toss.
Cherry tomato, parmesan and balsamic glaze salad
Cut cheery tomatoes in half.
Add tomatoes and parmesan to butter leaves.
Dress with balsamic reduction.
Baby Butter Leaf with Grilled Blue eye, avocado, mango and sweet chilli lime sauce
- 800grams Blue Eye fillet
- 1 avocado
- 1 mango
- 1 red onion
- 120g of Baby butter leaves
- ½ cup Sweet chilli sauce
- 1 lime
Slice avocado, mango and red onion into thin strips.
Combine sweet chilli sauce with juice of lime.
Grill fish, skin side down first for 3-4 minutes each side.
Mix baby butter leaves with avocado, mango and onion
Place grilled fish and salad on plate and top fish with sauce.
Roast pumpkin, feta, red onion and toasted pine nut salad
- One butternut pumpkin
- 200 grams feta
- 1 red onion
- 200 grams pine nuts
- 8 cups baby butter leaves
- 1 tablespoon mustard
- 1 table spoon honey
- 1 table spoon brown sugar
- ½ cup balsamic vinegar
Preheat oven to 175 degrees.
Cut pumpkin into 2cm cubes and roast till tender.
Roast pine nuts until golden
Thinly slice red onion
Combine mustard, honey, brown sugar and vinegar.
Add pumpkin, pine nuts and onion to butter leaves.
Crumble feta over salad and dress with honey mustard sauce.