I have been blogging a bit lately about people who don’t feel they have time to cook and in the spirit of giving you quick, delicious and nutritious recipe ideas I offer you last nights dinner from my kitchen.
It took a short 20 minutes from garden to table.
Asparagus and caramelised onion pastries with fennel, orange and radish salad.
2 sheets puff pastry
2 bunches of asparagus
1 small bowl of cherry tomatoes
1/2 bottle of store bought caramelised onion ( you could use chutney or tomato passata instead)
50 grams finely grated parmesan cheese
small handful of pinenuts
small handful of peas
Preheat oven to 200 degrees.
Place pastry on baking trays. Top with onion, sprinkle over cheese, lay asparagus spears on top. Sprinkle over peas and pinenuts and put in oven to bake for about 10 minutes or until pastry edges have puffed up and browned.
Meanwhile make the salad…
Mixed salad leaves
1 small fennel bulb, thinly sliced
1 orange, cut into segments
Handful of radish, sliced
Arrange salad on platter and drizzle over dressing just before serving.
Juice of 1 orange
1 heaped teaspoon of Dijon mustard
80mls olive oil
40 mls of red wine vinegar
1 clove of garlic crushed
Put all dressing ingredients in a jar and shake till combined.