Caxton magazines staffCaterer Tamsin Snyman of Bay Gourmet (021 790 3367), daughter of famous foodie Lannice, has inherited her mother’s confident charm and practical style – especially when it comes to entertaining
INGREDIENTS
- 1 punnet (200g) green asparagus
- 1 punnet (140g) sugar snap peas
- 4 slices stale ciabatta bread
- 4 garlic cloves, roughly chopped
- 200g Rosa tomatoes, halved
- 100g Danish feta, cut into chunks
- 6 spring onions, thinly sliced
- 15g flat-leaf parsley, chopped
- 15g basil, chopped
- 30ml capers
- salt and milled black pepper
- 100g wild rocket or your favourite salad leaves
For the balsamic vinaigrette:
- 90ml balsamic vinegar
- 90ml red wine vinegar
- 10ml Dijon mustard
- 30ml honey
- 250ml olive oil
- salt and milled black pepper
- fresh herbs, chopped (optional)
METHOD
1. In salted boiling water, blanch the asparagus for a couple of minutes until slightly cooked. Lift out of the water and refresh in ice-cold water. Slice sugar snap peas in half.
2. Cut the ciabatta into 3cm cubes and toss into a big mixing bowl. Add the garlic, tomatoes, asparagus, sugar snap peas, feta, spring onion, parsley, basil and capers. Season with salt and pepper.
3. To make the balsamic vinaigrette: combine the vinegars, mustard and honey. Gradually whisk in the olive oil. Season with salt and pepper and any additional herbs you wish.
4. Add 125ml balsamic vinaigrette to the salad bowl (reserve the rest for future use); toss all the ingredients together carefully until they’re well coated.
5. Arrange the rocket or your favourite salad leaves on a serving platter and pile the dressed salad into the middle. Serve immediately.
This recipe serves 6 – 8.
