Head to the Med for the ultimate inspiration for summer sides. A simple Greek salad made with fresh in-season greens, HOMEMADE PITA and succulent lamb skewers will always be a hit with guests.
Play with red and green ingredients for your Christmas sides. CHILLI, TOMATO AND OLIVES, along with fresh green leaves, will add a festive vibe to any gathering.
CIME DI RAPA WITH CHILLI
SERVES 6
2kg cime di rapa, thick stems cut in half lengthways (substitute collard, turnip or mustard greens – see note)
Extra virgin olive oil, to drizzle
2 long red chillies, thinly sliced
Bring a large pot of salted water to the boil. Blanch cime di rapa, in batches, for 30 seconds or until just tender. Drain well.
Arrange drained greens in a large serving bowl. Drizzle with oil, and season with salt flakes and freshly ground black pepper. Sprinkle with chilli slices to serve.
NOTE: Cime di rapa, also called broccoli rabe or rapini, is a brassica with delicious young leaves that taste slightly peppery. You can get it from specialty grocers.
CHARGRILLED EGGPLANT WITH SALSA VERDE
SERVES 6
1.5kg eggplant
1 cup (250ml) extra virgin olive oil
Basil leaves, to serve
SALSA VERDE
⅓ cup each finely chopped flat-leaf parsley and basil leaves
1 bunch finely chopped chives
1 tbs lemon juice
1 garlic clove, crushed
2 anchovy fillets in oil, drained, finely chopped
1 tbs finely chopped capers
½ cup (125ml) extra virgin olive oil
Preheat a chargrill pan or barbecue to high.
Slice eggplant lengthways to 1cm-thick slices. Brush with oil and season with salt flakes and freshly ground black pepper. Chargrill for 3-4 minutes each side until lightly charred and tender.
For the salsa verde, place all ingredients in a medium bowl and stir to combine. Season with salt flakes and freshly ground black pepper.
