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Posts Tagged ‘Sherry vinegar’

Marinated Tomato & Feta Salad

There are endless tomato salads for lunch at our house. We loved this marinated version with feta cheese and olives. Serve with warm pittas.

Marinated tomato & feta salad – serves 2

  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp caster sugar
  • ½ red onion, thinly sliced
  • 6 vine tomatoes, thinly sliced
  • 100g feta, crumbled
  • 10 kalamata olives
  • a few mint leaves, torn
  • 2 pitta breads, warmed

Whisk the oil, vinegar and caster sugar together in a bowl, then add the onion and season.

Divide the tomato slices between two plates, then spoon over the onions and dressing. Leave to mingle for 10 minutes.

Scatter over the feta, olives and mint, then serve with the warm pittas.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2016.)

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Pan-fried sprouts with soy & hazelnuts

Here’s something different to try if you’re running out of Brussels Sprout inspiration. We’re a bit over the bacon and chestnut embellishments – they all seem a bit too Christmassy now.

Pan-fried sprouts with bay, soy, hazelnuts and sherry vinegar – serves 4

  • 20g butter
  • 1 tbsp olive oil
  • 300g Brussels sprouts, remove the outer leaves and halve them
  • 3 bay leaves
  • 50g hazelnuts, chopped
  • 2 tbsp soy sauce
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • parsley, to serve

Heat a large frying pan over a medium-high heat. Add the butter and oil when the frying pan is hot. When the butter sizzles, add the sprouts and bay leaves, and shake to coat in the fat. Turn the heat down a bit and fry for 4-5 minutes or until starting to colour.

Add the chopped hazelnuts and toast for 2-3 minutes or until everything has turned golden, add a splash of water if browning too quickly.

Add the soy sauce, sherry vinegar and honey. Continue to cook until the heated through and the sprouts are tender.

Scatter some parsley over to serve if you have it.

(Original recipe by Thomasina Miers in the Guardian, 10th December 2019.)

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