Brie, mango chutney & mixed leaves on homemade wholegrain
Sometimes, the humble sandwich is all you need for a hearty lunch. I love this combination of delicious French brie, scented mango chutney and mixed salad leaves. Sliced and buttered homemade wholegrain bread completes this tasty lunch.
Did you know that a sandwich is technically classed as a snack?
To make this a super healthy option, use only a small amount of the parmareggio reggiano or leave it out completely.
1/2 loaf of ciabatta bread or 2 ciabatta rolls
1 clove of garlic
6 stems of asparagus, cut, blanched and cooled
4 large vine tomatoes, roughly chopped
Handful of fresh basil, torn
Two large handfuls of salad leaves, washed and spun
Parmareggio reggiano, crumbled
Extra virgin olive oil
Paprika pinch salt* & freshly ground black pepper
Firstly, trim and cut the asparagus into inch long pieces, then blanche and allow to cool
Cut the ciabatta in half and grill on both sides until toasted. Allow to cool a little, then rub with the garlic clove on the upper side and drizzle with olive oil.
In a large bowl, mix the chopped tomatoes, torn basil leaves, washed salad leaves, half of the crumbled parmareggio reggiano, a good glug of extra virgin olive oil, a drizzle of balsamic vinegar and a pinch of the paprika salt & pepper. Toss everything together and taste. Add more oil if the dressing is too acidic or add a little vinegar if it is too oily.
Place two ciabatta halves on to each plate and position the tomato & salad mix on top. Drizzle the juices onto the bread, allowing it to soak in, adding flavour. Arrange the asparagus on top of the tomatoes and finish with the remaining parmareggio reggiano.
Serve and enjoy!
*If you do not have paprika pinch salt, you can use sea salt.
watermelon, mint & basil leaves, sweetfire beetroot, mixed salad leaves, cucumber and
vine tomatoes. Drizzled with balsamic vinegar, a little truffle &
olive oil. Finish with some parmigiano reggiano shavings.
Perfect on this delightfully sunny
We find it easier (and are much more inclined), to eat salads and lighter meals when the sun shines. Of course, salads are served all year round at Mon Petit Café, but those warm rays do make a difference! The watermelon in this simple salad whisks us away to far flung places where on melting beaches, men wander up and down the molten sand, selling huge slices of this delicious fruit for refreshment. The mint is a classic accompaniment to the melon and adds a real freshness and zing to the palate.
In the afternoon, why not serve fresh mint tea with a slice of lemon or ginger in Moroccan style glasses (allow to cool a little), and sip this delightful and refreshing tisane whilst enjoying this wonderfully balmy weather!
Today feels like Summer ... so make the most of it!