Ingredients

Glazed Zucchinis 4 large firm Zucchinis 3 Cloves Garlic chopped 2 Lemons zest and juice only Extra Virgin Olive Oil salt & White pepper seasoning chopped Parsley Beetroot salad with red onion & balsamic 750 g cooked beetroot 3 tablespoons Oil 1 tablespoon grain Mustard 6 tablespoons Balsamic vinegar Tabasco 1 tablespoon Caraway Seed pound with a little oil in a mortar & pestle 1 small bunch Flat-leaf parsley or coriander, coarsely chopped 2 Red Onions sliced 75 g Bruny Island Feta cheese Sea salt & White pepper for seasoning Minted peas, snow peas & asparagus 200 g snow pea shoots topped and tailed 8 spears asparagus 200 g freshly podded peas 2 tablespoons Mint finely sliced 2 tablespoons Extra Virgin Olive Oil Salt & White pepper to taste 20 g Parmesan 8 thin slices Speck or prosciutto Parmesan roasted carrots 24 baby carrots sea salt & White pepper 2 tablespoons Extra Virgin Olive Oil ½ bunch Flat-leaf parsley 1 Lemon juice only 100 g Parmesan grated Caramelised Radishes 500 g radishes halved 75 g Sugar 50 g Butter Water Sea salt and White pepper to season Cherry tomatoes with basil & fetta 1 punnet Cherry Tomato halved ½ bunch Basil ripped 100 g Feta cheese crumbled 2 tablespoons Extra Virgin Olive Oil 1 teaspoon red wine vinegar Sea Salt and White pepper Lemon mustard cauliflower 1 cauliflower cut into florets 1 tablespoon Dijon mustard 2 tablespoons Lemon Juice 1 Lemon 1 Clove Garlic crushed ½ bunch Flat-leaf parsley roughly chopped 100 ml Extra Virgin Olive Oil Sea salt and White pepper

Description

Glazed ZucchinisRoughly Chop Zucchini’s Into 2 X 3cm Chunks Heat Oil On Medium Heat In Pans Until Smoking. Add Zucchini’s. Season And Toss In Pans Until All Sides Of Zucchini Pieces Become Lightly Caramelized. Meanwhile Combine Chopped Parsley, Garlic

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