If you spot some really fresh sole at the fishmongers, grab it for this super-simple warm sole salad, with tomato, avocado and basil. It’s a delicious treat for a light lunch. Put the semolina ...
Mix the oil and honey together and add ‘torn’ basil leaves, pour over the tomatoes and toss gently.Taste and correct seasoning if necessary. Tip: a small amount of freshly squeezed lemon ...
Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well. To serve, cut into the tart into slices. Place the salad ...
Add little dollops of the brown crab mayonnaise, then scatter the pickled shallots and basil leaves all over the salad. Finish with a drizzle of extra virgin olive oil and a dusting of the zingy ...
Red, white and green. The colours of the Italian flag and of every Italian’s passionate heart. And the colour of the classic Caprese Salad, which originates, as the name suggests, on the Isle of Capri ...