Feast and Festivities in Puhoi

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Details of vendors below:Photography : Sam Mothersole Photography Styling and Vintage Furniture Hire : Morrae Stephen Boutique Barn Florist : Honeysuckle Flowers : Annie Cody - https://www.facebook.com/Honeysuckle-Flowers-218040014888353/ Catering :Earthspot : Katy & Nathan https://www.facebook.com/earthspotnz/about/ Tableware : Mooi Mooi / Wonki Ware - Colour "Irish green"

Earthspot's Festive season lamb & halloumi salad

1 red onion 1 lemon 2 to 3 large orange kumara peeled and chopped 2 tbsp rice malt syrup 2 bunches asparagus 200g halloumi 1 orange, peeled and segmented 3/4 cup pine nuts, toasted Seeds from half pomegranate 1 avocadoe Small Bag Rocket or spinach Himalayan pink salt Ground black pepper

3-4 lamb rumps

Basil Vinaigrette 1/4 cup olive oil 2 tbsp balsamic vinegar Half cup basil leaves Juice of 1 orange Tbsp rice malt syrup (or honey) 1 clove garlic grated finely

Preheat oven to 200 degree Scrub or peel kumara, cut into small cubes, arrange on tray, drizzle with a little olive oil, salt and pepper and about 1-2 tbsp of rice malt syrup, roast for about 40 min till soft and slightly caramelized.

Whizz up all the vinaigrette ingredients in a small blender, season with salt. Finely slice red onion, season with salt and half the lemon juice, set aside. (Don't use a metallic bowl for this) squeeze out excess moisture before adding to salad. Cut woody ends off asparagus, steam for a couple of minutes until tender, blanch in cold iced water, set aside.Heat a pan with a little olive oil, season lamb rumps with salt and pepper, sear off until browned, finish in the oven for about 10min until medium- medium rare. Set aside to rest and slice before serving. Slice halloumi in cubes and fry off in a little olive oil until golden. Toast pine nuts in a dry pan with a little s and p. Peel orange and slice into segments, put aside. Cut pomegranate and pull apart over a bowl of water, rub seeds into water, they should fall to the bottom and papery membrane will float to the top. Arrange greens on a platter or individual bowls, layer kumara, lamb, red onion, halloumi, orange slices, asparagus, avo, garnish with pomegranate seeds, pinenuts and some fresh basil leaves. Drizzle over dressing.

You could ommit the lamb and make vegetarian or have sliced chicken breast or smoked salmon instead.

A nice festive summer lunch

Savour, UncategorizedJunction Mag