Brindisa x Tart Heirloom sobrasada bruschetta & artichoke salad
Sides to go along with our Seared hake with slow cooked heirloom beans and a smoky flamed red pepper salsa. A Perfect summer dinner.
INGREDIENTS
Rocket and artichoke salad
250g rocket
400g Navirroico marinated artichoke hearts, sliced in half
Small bunch parsley, chopped
1 tbsp capers
½ tin Ortiz anchovies
1 tbsp Unio chardonnay vinegar
2 tbsp olive oil
Juice ½ lemon
Sobrassada and goats cheese bruschetta
Sobrassada de Mallorca
Alemany Orange Blossom Honey
Soft goats cheese
Sourdough baguette
Olive oil
Basil
INSTRUCTIONS
Rocket and artichoke salad
Roughly chop the anchovies and place into a pestle and mortar and bash to a paste and add the parsley and bash a little more. Add the capers, vinegar, olive oil and lemon, season and whisk together.
Place the rocket on the serving platter or bowl and add the artichokes and drizzle over olive oil and toss. Spoon over the caper dressing and serve
Sobrassada and goats cheese bruschetta
Slice your baguette and toast then drizzle with olive oil
Slice the sobrassada and spread onto the toast. Take a teaspoon of goats cheese and dollop it on top then drizzle over the honey and a little olive oil and sprinkle with chopped basil
