Recipes

Ingredients
2 bags of 120g baby rocket washed
2 mangos diced
2 avocados diced
220g Bocconcini broken into pieces
100g pine nuts roasted
Simply Stirred Caramelised White Balsamic Dressing with Passionfruit & Chilli

Method
Dice mangos and avocados

Roast pine nuts in moderate oven (check regularly - careful not to burn!)

Break the bocconcini into halves

Add all ingredients into a mixing bowl (save a sprinkle of pine nuts for dressing), drizzle generously with Simply Stirred Caramelised Balsamic Dressing with Passionfruit & Chilli

Sprinkle with remaining pine nuts

Ingredients:

12 rice paper rounds
50g rice vermicelli noodles (soak in hot water till soft and then drain)
24 cooked, peeled prawns - tails removed or 150g cooked chicken
1/4 cup fresh basil, mint and coriander leaves
1/4 cucumber cut into strips
1/2 red onion finely sliced
1/4 cup SIMPLY STIRRED VIETNAMESE MINT & COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING.

Method:

Fill a large bowl with warm water and soak one rice paper round for approx. 1 min or until soft.

Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom then fold in each side and firmly roll up. Continue until all the rice paper rounds are used.

Serve with SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING as a dipping sauce.

Makes 12

INGREDIENTS
• 1kg cherry truss tomatoes
• 3 tablespoons olive oil
• 3 tablespoons Simply Stirred Caramelised Balsamic Dressing  
• Sea Salt Flakes
• Black Pepper

METHOD

Step 1
Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place tomatoes on tray. Drizzle with oil and Simply Stirred Caramelised Balsamic Dressing then season with Sea Salt Flakes and Pepper.

Step 2
Roast for 15 minutes or until tomatoes just start to collapse. Serve.
*Use scissors to cut the truss into portion

Ingredients

• 250 gram spiral pasta
• ½ cup sun-dried tomatoes, coarsely chopped
• ½ cup chopped pitted black olives
• ½ cup chopped oven roasted capsicum
• ½ cup chopped artichoke hearts
• Handful of coarsely chopped fresh basil
• ½ Cup Grated Parmesan Cheese
• Handful toasted pine nuts
• 3 Tablespoons of Olive Oil
• Your favourite Simply Stirred Caramelised Balsamic Dressing

Method

Cook pasta in a large saucepan of boiling water, uncovered, with a splash of olive oil.

I use store bought sun-dried tomatoes, roasted capsicum, pitted olives and artichoke hearts. Drain, chop and put aside.

Chop fresh Basil

In a small saucepan heat on low, add the pine nuts stirring constantly as they burn very easily

When the pasta is just tender; drain, rinse under cold water and leave to drain. Once drained, place in a large bowl and while the pasta is still warm, mix through the sun-dried vegetables, olives and basil.

Top with Parmesan and pine nuts. Finally, drizzle the olive oil and Simply Stirred Caramelised Balsamic Dressing liberally over the top. Garnish with a few fresh basil leaves.

Serve warm or cold and it’s also delicious the next day!

*my personal favourite Balsamic with this salad is the Simply Stirred Caramelised Balsamic with Pepper, however any of our beautiful balsamics are a great addition to this salad.