Recipes - Spinach, Avocado & Feta Salad, Red Pepper Dressing
1. Quarter the peppers & chargrill to burn off skin
2. Place into a bowl & cling film the top to steam (this makes peeling easier)
3. Sweat down shallots in butter & when cooked, add the peeled peppers & finish with a little cream
4. Blitz until smooth, season with salt & pepper & pass through a fine chinoise
5. Cool
6. Put cheese & avocado into bowl
7. Add a hand full of spinach, mix with a little vinaigrette & form a pile in the centre of the plate & drizzle over red pepper sauce
Starter recipe provided by Shepherd's2. Place into a bowl & cling film the top to steam (this makes peeling easier)
3. Sweat down shallots in butter & when cooked, add the peeled peppers & finish with a little cream
4. Blitz until smooth, season with salt & pepper & pass through a fine chinoise
5. Cool
6. Put cheese & avocado into bowl
7. Add a hand full of spinach, mix with a little vinaigrette & form a pile in the centre of the plate & drizzle over red pepper sauce
Ingredients
Serves 8
Ingredients – Salad
1 gallon Baby Spinach – Picked & Washed
¾ lb Feta Cheese - Diced }
3 Avocado - Diced } Both diced same size
Ingredients – Red Pepper Dressing
2 Red Peppers
2 Shallots, Finely Diced
Butter
Double Cream
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