We recently spoke to Octavia, the founder of Octavia's Kitchen. Born and Bred in Norfolk, she now splits her time between Norfolk and London working as a freelance chef, food styling & menu consultant.
We are lucky enough to have been given access to one of her favourite salad recipes which we can share with you. Perfect for the summer evenings ahead...
S U M M E R S A L A D:
Serves 4/5 people as a side and 3 as a main.
3 beetroots peeled and cut into wedges
6 carrots peeled and cut in half
2 tablespoons fennel seeds
1 tablespoon chilli flakes
3 tablespoons olive oil
A small handful of Maldon salt
2 bunches Norfolk asparagus
Parsley, feta and toasted pine nuts to garnish.
2 tablespoons tahini
1 tablespoon honey
Maldon Salt to taste
1 tbsp olive oil
1 clove of garlic
1 lemon juiced
First make the baba ghanoush by roasting your aubergines whole in the oven at 220 degrees fan until completely soft, then scoop out the insides and squeeze out the water, discard the skins.
Add all the other ingredients and blend with either a stick blender or in a food processor. Adjust the seasoning to taste, it may need more honey depending on how you like it.
Then add the vegetables (except the asparagus) and seasonings to a baking tray and bake at 150 degrees fan for 1 hour and 20 mins. Leave to cool. Bring some salted water to the boil, blanch the asparagus for a minute and a half and refresh in ice water. Toss in a bowl with olive oil and salt.
Assemble the salad with the baba ganoush at the base, followed by the roast veg and asparagus.
Garnish with fresh parsley, crumbled feta and toasted pine nuts.