Sunday, 17 June 2012

Mich's Summer Salad with Rocket, Apetina Cheese, Avocado and Grape

I felt pretty flattered when I was approached by Apetina and asked to create a summer salad that was suitable for a picnic.  'Ohh they must know about my catering past' I muse, 'I wonder how they found out I am a qualified chef?  I normally keep that one quiet' I think to myself. I quickly realise that they have no idea about my past, they have been asking lots of parents to create a recipe using their crumbly white cows milk cheese. Ok thinks I, I have not tried it before, lets give it a go and I have to say I am genuinely made up that I did, as I have discovered that I adore Apetina cheese cubes and as it is suitable for vegetarians that is perfect too as it means dh can share it with me.

Have you tried Apetina before? If not, I would seriously recommend you try it.  I tried the classic cheese cubes but they also do a light version for those who are a weight aware and cheese flavoured with garlic and herb (sound yummy) or basil and oregano.

Anyway without further ado, I'll share my summer salad Apetina recipe with you.  I am the kind of girl who likes to keep things simple, as despite my background I do not really enjoy cooking or spending time in the kitchen.  So you might be pleased to hear this is a very quick and easy salad to prepare (it took me about 8 minutes) but the good news is that it is very nutritious, containing all the major food groups.

Mich's Summer salad with Rocket, Apetina Cheese, Avocado and Grapes

Serves 4

Ingredients: Half an iceberg lettuce, half a bag of washed rocket, 1 large avocado, 200g of Apetina cheese cubes (original or flavour of your choice), 100g of red grapes, a handful of pinenut seeds, fresh lemon, dressing of your choice.

1. Start by washing your salad items

2. Rip or chop up the iceberg lettuce and place at the bottom of the dish or picnic container

3. Add the rocket on top, you can add more or less to your taste.  We found the adults preferred more rocket and the children preferred more of the lettuce.

4. Chop the grapes in half

5. Peel and stone the avocado and cut the flesh into 1cm cubes. Squeeze a lemon over the avocado to ensure it stays fresh for the picnic (Make sure the salad is stored in a air-tight container) Add both the grapes and avocado on the top of the rocket base.

6. Add the Apetina Cheese and a sprinkling of pinenuts over the top of the salad. Then drizzle a dressing of your choice.  I simply used a Lemon and Basil infused olive oil on the first occasion I had this and then just a squeeze of lemon juice on the second. Simple and perfect!

7. Enjoy your salad!

So what do you think?  Did I do good?  I sure hope so as Apetina  will be entertaining me into their weekly competition, where visitors to the Apetina facebook page can vote on their favourite salad and for taking the time to do that you will be entered into a prize draw and can win a picnic hamper (basket, with salad bowl and servers, plus dressing bottle). Then in the final week the prize will be a BBQ. What have you got to lose, take a peek...

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