Going green: Veggie recipes
- Published
To celebrate World Vegetarian Day on 1 October, chef Aldo Zilli has generously shared two of his favourite fail safe veggie dishes.
Aldo will also be participating in the London Restaurant Festival (4-18 October) with a special £15 menu at his Soho restaurant Zilli Green.
For more information visit zillirestaurants.co.uk
Baby mozzarella & avocado salad
Make sure you choose an avocado that is ripe, if it is too raw wrap it in paper over night. The key to this recipe is a very good extra virgin olive oil
Preparation time: 10 minutes
Serves 4
Juice of a lemon
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 ripe avocados
12 asparagus, blanched
200g baby mozzarella, cut in half
Mix together the lemon, olive oil, mint and parsley. Slice the avocados in half and remove the stones, cut into wedges. Add the avocado and asparagus to the lemon dressing and toss well. Add the Bocconcini (baby mozzarella), season and toss again before serving.
Baked figs with Dolcelatte cheese
Figs are great with either Dolcelatte, Gorgonzola or Stilton, make sure you do not over cook the figs and serve this dish hot as the cheese should be just melting.
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves 4
8 firm, ripe figs
80g Dolcelatte cheese
8 basil leaves
Salt and ground black pepper
2 tablespoons extra virgin olive oil
150g baby spinach
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Cut a cross in the top of each of the figs without cutting through them completely. Put a teaspoon of the Dolcelatte and a basil leaf in each fig. Season with salt and pepper, drizzle with the oil and cook at 180°C for 12 minutes, the figs should be soft and the cheese melted.
Mix together the spinach, oil and balsamic and toss. Serve the figs on top of the spinach salad.