From the garden to the pot 4


 Chickpea and Feta Salad

  1. Chop 2 red onions.
  2. Chop 2 chillies and 4 fat cloves of garlic and fry together in 80ml olive oil until glossy.
  3. Add 1x410g tins drained chickpeas to the pan.
  4. Allow to cool down.
  5. Spoon onto a platter and add three wheels crumbed feta, 2 bunches chopped spring onions and 250ml each chopped coriander leaves and Italian parsley.
  6. Drizzle with olive oil and lemon juice, salt and freshly ground pepper to taste.

Tips form the Chef:
Coriander is also known as Chinese parsley, Dhania or Cilantro. In its fresh form it’s a herb, while dried seeds, which have a completely different flavour, are classified as a spice.

Salmon and Fennel Fishcakes

  1. Beat together 4 eggs, 300ml milk, 30ml mustard, salt and pepper to taste.
  2. Drain 1 large tin of salmon and add to the egg mixture along with 1 finely chopped onion.
  3. Add 50ml chopped fennel and 300ml grated cheese.
  4. Spoon into the hollows of a buttered muffin tray.
  5. Sprinkle more grated cheese over and garnish with a fennel frond.
  6. Bake for 30 minutes in an 180°C oven and serve at room temperature.

Tips from the Chef:
Don’t plant fennel anywhere near dill or coriander as these herbs don’t like each other and will cross-pollinate.

Herb and Ricotta balls

  1. Gently mix together 500g Ricotta cheese, 50ml chopped parsley,
  2. 30ml oregano, salt and pepper to taste.
  3. Add 15ml olive oil.
  4. Roll the mixture into bite-sized balls.
  5. Roll the balls in one of the following: chopped herbs, toasted chopped almonds, toasted sesame seeds, poppy seeds, dukkah or ground pink peppercorns.

Tips from the Chef:
Use the Herb and Ricotta balls in a salad with crispy lettuce from your garden, fresh figs and cashew nuts for a nice crunch.

Pasta with Cherry Tomato, Garlic, Feta and Rocket

  1. Halve 15 cloves of garlic and gently fry in 150ml olive oil until golden brown and soft.
  2. Add 500g cherry tomatoes to the pan and stir until the tomato skins start to burst.
  3. Remove from the heat, season to taste and add 250ml rocket leaves, and 200g crumbed feta cheese.
  4. Stir through warm pasta and serve.

Did you know?
The ancient Romans ate rocket leaves for good luck.