Iceberg and Grape Tomato Salad with St. Dalfour Raspberry Fruit Spread Vinigarette

Ingredients:

  • 1 whole iceberg lettuce
  • 300gs grape or cherry tomatoes
  • 200ml extra virgin olive oil
  • 50 ml red wine vinegar
  • 2 tablespoons St. Dalfour Raspberry fruit spread
  • Salt & pepper

Method:

Wash the lettuce and tomatoes. Cut the tomatoes in half.

In a mixing bowl first add the vinegar then slowly drizzle in the oil while whisking.

The mixture should emulsify and become creamy. Once you have added all the oil, vigorously whisk in the St. Dalfour Raspberry fruit spread, a pinch of salt and pepper.

Toss this vinaigrette through the lettuce and tomatoes and enjoy as a fresh summer entrée or main dish accompaniment.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Iceberg and Grape Tomato Salad with St. Dalfour Raspberry Fruit Spread Vinigarette

Ingredients:

  • 1 whole iceberg lettuce
  • 300gs grape or cherry tomatoes
  • 200ml extra virgin olive oil
  • 50 ml red wine vinegar
  • 2 tablespoons St. Dalfour Raspberry fruit spread
  • Salt & pepper

Method:

Wash the lettuce and tomatoes. Cut the tomatoes in half.

In a mixing bowl first add the vinegar then slowly drizzle in the oil while whisking.

The mixture should emulsify and become creamy. Once you have added all the oil, vigorously whisk in the St. Dalfour Raspberry fruit spread, a pinch of salt and pepper.

Toss this vinaigrette through the lettuce and tomatoes and enjoy as a fresh summer entrée or main dish accompaniment.