Leaf Recipes

Four Leaf: Roast Beef al fresco

Serves 4

1.3kg aged topside of beef
1 bunch fresh thyme
2 x 85g pack four leaf salad
4 tbsp capers, drained
8 sundried tomatoes, chopped
Fresh Parmesan shavings

Method
Pre-heat the oven to 220C (200C if using a fan oven) or Gas Mark 8

Make small cuts all over the beef and push the thyme into the holes. Place into a baking tray and cook for 50 minutes.  Turn the oven off and leave to rest until cold.

Scatter the lettuce leaves over a large serving plate and dot with the capers and sundried tomatoes.

When the beef has cooled, thinly slice and place on top of salad. Cover with Parmesan shavings.

Beetroot: Grape and Haloumi Salad with Four Leaf mix

Serves 4

200g bag Spinach, Apollo, Red Chard and Beetroot mix
½ bunch spring onions, thickly sliced
200g seedless white and red grapes, halved
1 pack haloumi cheese, cut into slices

Dressing
2 tbsp runny honey
Seeds of 2 passion fruits
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil

Method
Place the leaves into a bowl and add the spring onions and grapes. Toss well.

Heat a frying pan over a medium – high heat. Place the haloumi slices into the pan and cook for a few moments until browned on one side. Turn over and cook on the other side.

Make the dressing by whisking all of the ingredients together, pour over the leaves and serve with the haloumi slices on top.

Watercress, Spinach and Rocket: Salmon Roulade with Watercress, Spinach and Rocket Cream

Serves 8

Roulade
200g salmon fillet or trimmings, skin and bones removed
4 eggs, separated
Freshly grated zest of 1 lemon
Salt and freshly ground black pepper

Filling
250g pack cream cheese
100g packet Watercress, Spinach and Rocket mix

Method
Pre-heat the oven to 220C (200C if using a fan oven) or Gas Mark 8. Grease and line a large baking sheet.

Place the salmon, egg yolks, lemon zest and seasoning into a blender or food processor and whizz up until smooth.  Transfer to a large clean glass bowl.

Whisk up the egg whites until light and foamy in a grease-free bowl. You will know they are ready when you can tip the bowl upside down and the egg whites don’t fall out.

Using a large metal spoon, beat a large spoonful of the mixture into the salmon and egg mix to loosen. Gently fold the remaining egg white through.

Pour into prepared tin and place into the oven for 7 – 10 minutes until lightly coloured.

Meanwhile, make the filling. Place the cream cheese and salad leaves into a blender or food processor and whizz until smooth and green. Pour into a clean bowl, cover and place into the fridge until needed.

Remove the salmon mixture from the oven and allow to cool on the baking sheet. Turn out onto a large sheet of baking paper on top of a damp tea towel. Spread the filling over and roll onto a plate. Chill before serving.