AuthorJanellaThis recipe is from episode 36 of Good Chef Bad Chef series 3.
200g orecchiette, dried, cooked. See packet for instructions
½ punnet yellow heirloom tomatoes
½ punnet red teardrop tomatoes
2 tomatoes, diced
150g preserved artichoke hearts
½ cup basil leaves, torn
¼ cup parsley leaves, picked
2 tbsp snipped chives
2 lemons, juiced
4 tbsp olive oil
Pinch salt
Pinch black pepper
100g fiore di latte or goats curd
apple cidar vinegar
1
Fold pasta with tomatoes, artichokes and herb.
2
Dress with olive oil, apple cidar vinegar and lemon juice. Season to taste.
3
Arrange salad in four bowls; crumble Fiore di latte or goats curd over the top & drizzle of the olive oil to finish.
Ingredients
200g orecchiette, dried, cooked. See packet for instructions
½ punnet yellow heirloom tomatoes
½ punnet red teardrop tomatoes
2 tomatoes, diced
150g preserved artichoke hearts
½ cup basil leaves, torn
¼ cup parsley leaves, picked
2 tbsp snipped chives
2 lemons, juiced
4 tbsp olive oil
Pinch salt
Pinch black pepper
100g fiore di latte or goats curd
apple cidar vinegar
Directions
1
Fold pasta with tomatoes, artichokes and herb.
2
Dress with olive oil, apple cidar vinegar and lemon juice. Season to taste.
3
Arrange salad in four bowls; crumble Fiore di latte or goats curd over the top & drizzle of the olive oil to finish.
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