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2 tbsp (30 ml) cracked black pepper<br />
1 Persian flatbread cut into 6 to 8 squares<br />
2 cups (500 ml) arugula<br />
2 tbsp (30 ml) extra-virgin olive oil, for drizzle<br />
1 lemon, juiced<br />
3 cups (260 g) chanterelle mushrooms, sautéed, optional<br />
¼ cup (50 ml) coarse sea salt<br />
½ cup (125 ml) salsa verde (recipe below)<br />
marinate lamb (ideally overnight) in sealable bag with yogurt, oil, rosemary,<br />
oregano, garlic, lemon juice, spent lemons and pepper. When ready to cook,<br />
preheat barbecue to medium heat and grill lamb 10 to15 minutes on each side (to<br />
about 145 F (63 C) internal temperature), remove and let rest 15 to 20 minutes<br />
loosely covered with aluminum foil. grill flatbread and set aside. Slice lamb and<br />
serve over flatbread. garnish each plate with arugula, drizzle of olive oil and<br />
lemon juice. Serve with small bowl of coarse salt and jar of salsa verde. Can also<br />
be served with sautéed mushrooms on a bed of arugula.<br />
SALSA VERDE<br />
2 garlic cloves<br />
¼ cup (50 ml) capers<br />
¼ (50 ml) cornichons<br />
6 anchovies<br />
2 cups (500 ml) parsley<br />
1 cup (250 ml) fresh basil leaves<br />
1 cup (250 ml) fresh mint leaves<br />
1 tbsp (15 ml) Dijon mustard<br />
3 tbsp (45 ml) red wine vinegar<br />
½ cup (125 ml) extra-virgin olive oil<br />
salt and pepper to taste<br />
Put all ingredients except oil, salt and pepper into food processor or blender and<br />
pulse to break down. Add oil (slowly at first) and incorporate into mix. Should be<br />
smooth but still have small chunks of ingredients. Add salt and pepper to taste.<br />
PAIRS wITH<br />
BeROnIA RIOjA ReSeRVA<br />
Spain $24.99 216770<br />
mARqUIS PHILIPS SHIRAz<br />
Australia $19.99 224634<br />
WATeRCReSS AnD APPLe SALAD WITH<br />
BUTTeRmILK DReSSIng<br />
Serves 6<br />
3 bunches watercress, washed and dried<br />
1 granny Smith apple, sliced<br />
¼ cup (50 ml) walnuts, toasted<br />
¼ cup (50 ml) feta cheese<br />
¼ cup (50 ml) Buttermilk Dressing (recipe follows)<br />
salt and pepper<br />
Lay out watercress on each plate then top with apple slices, walnuts and crumbled<br />
feta cheese. Drizzle with Buttermilk Dressing, season and serve.<br />
The Berry Best from page 54<br />
BUTTERMILK DRESSING<br />
1 egg yolk<br />
½ cup (125 ml) extra-virgin olive oil<br />
¼ cup (50 ml) buttermilk<br />
¼ cup (50 ml) crème fraîche<br />
2 tbsp (30 ml) shallot, minced<br />
1 tbsp (15 ml) lemon juice<br />
salt and pepper<br />
Whisk egg yolk and slowly add oil, then mix in remaining ingredients. Refrigerate<br />
in jar up to 4 days.<br />
PAIRS wITH<br />
gRAy mOnK PInOT BLAnC<br />
<strong>BC</strong>VQA $16.99 321612<br />
LIngenFeLDeR BIRD LABeL RIeSLIng<br />
Germany $18.99 568634<br />
CRISPy SPICeD CHICKPeAS<br />
Serves 6<br />
1 can chickpeas<br />
1 tbsp (15 ml) olive oil<br />
1 tbsp (15 ml) garam masala<br />
1 tsp (5 ml) salt<br />
Preheat oven to 350 F (180 C). Rinse, strain and dry chickpeas over paper towel.<br />
Toss with oil, salt and garam masala spice mixture. Spread out on baking sheet<br />
and bake 40 to 45 minutes. Cool and serve. Serve as an appetizer or over salads.<br />
PAIRS wITH<br />
CASTAnO HÉCULA yeCLA<br />
Spain $15.99 583690<br />
181 LODI meRLOT<br />
USA $19.99 118265<br />
STRAWBeRRy AnD VAnILLA BeAn mILLe FeUILLe<br />
Serves 8<br />
you can skip step of making your own puff pastry by purchasing some from<br />
the freezer section of your local grocery store. But do give it a try! Once<br />
made it will keep in the fridge for 2 days or in freezer for 4 weeks.<br />
PUFF PASTRY<br />
1¾ cups (425 ml) all-purpose flour<br />
TASTE133
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