Garlic Hasselback, Mozzarella and Pomegranate Salad, and a dinner party menu

Starter: Garlic Hasselback, Mozzarella and Pomegranate Salad

The Patriarch invited lovely pals for tea last night. It was very nice to see lovely pals, although admittedly the encounter was quite brief. Having prepared a three course meal in segments over the course of two days (the only way to do it with a four month old), I ate mine for lunch because normal people dinner time is, in fact, bedtime for His Highness. I got half a glass of wine and some chat in before it was time to get us both to bed, but the Patriarch assures me the food went down well. 

No place setting for mummy
 
I plan to do a proper post on how I get cooking done with a baby and a furbaby (who insists on being involved in everything, including bathtime).

But for now, this is what was managed:

Starter – Garlic Hasselback, Mozzarella and Pomegranate Salad. Recipe below. As a rule, I think most salads should include potatoes and cheese. I repurposed posh potatoes here.

Mains – Roasted Aubergine, Harissa and Feta Risotto 

Dessert – Grown Up Rocky Road with coffee ice cream

Wine – nice fizz and red from lovely pal who lives in France. Good plonk.

Mains: Roasted Aubergine, Harissa and Feta Risotto

Dessert: Grown Up Rocky Road
 

SERVES 4

TIME 50 minutes

INGREDIENTS

750g new potatoes

3 large handfuls of baby spinach

150g mozzarella 

1 handful of roasted cashews 

1 tablespoon of garlic olive oil

Half a punnet of pomegranate seeds (those snack pots sold in supermarkets)

A drizzle of hot sauce

RECIPE

Wash the new potatoes then use a sharp knife to cut parallel slits across the top of each. Make each incision as close as possible to the one before. Cut two thirds of the way down the potato but leave it joined at the bottom (so you don’t just make dozens of slivers of potato) to create an accordion effect. Toss the potatoes in the garlic oil and roast at 220 degrees for forty minutes.

While the potatoes roast, assemble the rest of the salad. Scatter the spinach, shred the mozzarella into bite-sized pieces, add the cashews and pomegranate seeds. 

When the potatoes are done, toss these in, season and drizzle with hot sauce. Voila. 


VEGAN OPTION
Ideally you want to replicate the creamy flavour of the mozzarella, which can be achieved with cashew cream, or a plain hummus (usually I’m a fan of spicy hummus but here that would mess up the flavours). 

Boop operates a strict “me too” policy
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