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Rocket, parmesan & pear salad with prosciutto gremolata

Rocket, parmesan & pear salad with prosciutto gremolata

SERVES
8
COOK TIME
5
PREP TIME
20
DIFFICULTY
Easy
Tags Pear, Prosciutto
Collections Autumn, Featured Recipe, Quick & Easy

INGREDIENTS

  • 100 g baby rocket leaves
  • 1 baby fennel, halved and thinly sliced
  • 1/4 cup roasted walnuts
  • 2 tbsp olive oil (extra virgin)
  • juice of a lemon
  • Sea salt and freshly ground black pepper
  • 50 g shaved parmesan
  • Prosciutto gremolata
  • 1 tbsp olive oil
  • 80 g thinly sliced proscuitto, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp lemon rind finely grated or zested
  • 1 tbsp finely chopped flat leaf parsley
  • Freshly ground black pepper

METHOD

  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.

Print Recipe
Rocket, parmesan & pear salad with prosciutto gremolata
Recipe Notes
  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.
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Lamb, Quinoa & beetroot burgers

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Beetroot, Entertaining, Quinoa
Collections Autumn, Family, Quick & Easy, Summer

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
  • To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves

METHOD

  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Print Recipe
Lamb, Quinoa & beetroot burgers
Recipe Notes
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.

To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

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