So there are a few cheats in this one, but honestly one of the yummiest flavour combinations that will transform your mid week meals into something special! Super quick to make and packed with deliciousness!
3 cups of baby spinach leaves
1 tub of marinated artichokes
1 Roasted red pepper with skin removed
About 10 pitted black olives
1 round of feta cheese
2 cups of fresh green asparagus
Fresh Parmesan Shavings
Rocket leaves (Arugula) to garnish
Extra Virgin Olive Oil to drizzle
Balsamic Glaze to drizzle
Wash and drain the spinach leaves and arrange on a serving plate / dish and drizzle a teeny bit of balsamic glaze over to dress lightly.
Steam the asparagus for 5 -6 minutes and then add them to ice water to cool. Then remove and pat dry and season with salt and pepper and put aside.
Arrange the sliced roast pepper, olives, feta, artichokes and seasoned asparagus on top of the spinach leaves and drizzle with a little olive oil.
Top with parmesan shavings and rocket leaves and then drizzle the balsamic glaze over the top and serve.
I am LOVING blue cheese at the moment and am loving experimenting with different ways of using it. I came across this recipe and juggled it slightly and was super stoked with the outcome! All the beautiful flavours of blue cheese buddies with the soft comforting yumminess of the soft, scrumptious gnocchi.
4 – 5 Tablespoons of Butter
1 Package of dried gnocchi
A pinch of salt
200g or a small pack of streaky bacon
1 large clove of garlic, crushed
50g Dried cranberries
1 small red onion, finely sliced
A big bunch of fresh Rocket (Arugula)
80g Blue cheese of your choice
Melt the butter in a large frying pan. Add the gnocchi straight from the packaging to the hot melted butter and saute until golden brown. (5 – 10 minutes)
Add the walnuts and garlic to the pan with the gnocchi and cook for about 3 minutes
Put the gnocchi and walnuts into a warm dish and return the pan with any juice to the stove and add the bacon, onions and cranberries and saute until the onions are soft. add the Gnocchi and walnuts and toss and leave to cool for a little bit.
Add the rocket and toss together and crumble the blue cheese on top with a bit more rocket to garnish and serve immediately.