Recipe Tip: Hearty Tomato Salad with Italian Salsiccia - Falstaff

Instructions

1. Step 1

   Wash the tomatoes, cut into different sized pieces and place in a bowl.

2. Step 2

   Marinate the tomatoes with grated lime and lemon zest, then lemon juice and add some olive oil.

3. Step 3

   Cut the baby corn in half and fry in a pan with sesame oil until firm to the bite, add a pinch of salt.

4. Step 4

   Fry the padron peppers with some sesame oil as well and salt them. Add the corn and peppers into the bowl with the tomatoes.

5. Step 5

   Clean the spring onions, then cut into approx. 6cm cm long pieces and then half of them.

6. Step 6

   Spread the sugar in a non-sticky pan, place the spring onions on top and let them slowly caramelise.

7. Step 7

   Deglaze with balsamic vinegar and salt. Add the caramelised onions and diced feta cheese to the salad in the bowl.

8. Step 8

   Add the lavender flowers, ground coriander, some walnut oil, olive oil, salt and pepper and mix well.

9. Step 9

   Cut the sausage into approx. 5cm pieces, cutting at an angle to show longer angled sides, brown the sausage on all sides in a frying pan, place in an oven dish and cook in the oven at 120 °C for 15 minutes.

10. Step 10

    When you are ready to serve, toss the salad in the bowl, serve on individual plates, top with the sausage and drizzle the fat from frying pan over the dish.

11. Step 11

    Shakshuka: Egg and Tomato Breakfast This breakfast dish, originally from northern Africa, now counts as a national dish in Israel. Breakfast

12. Step 12

    Raspberry and Mascarpone Parfait Creamy. Fruity. Simply delicious. With this dessert you will delight and impress your guests. Raspberry

13. Step 13

    Strawberry and Rhubarb Semifreddo Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe. Strawberry

14. Step 14

    Artichokes with Green Sauce A simple but all the more aromatic dish that highlights the deliciousness of artichokes. Vegetables

15. Step 15

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