Dianne says, “Everyone has a secret place, a quiet corner where the world slows and life makes a little more sense. My solace is beneath a jasmine covered gazebo in the back garden. Under the dappled leafy shade of this perfumed arch stands a wonky legged vintage table, which I’m sure has in it’s former life, bore witness to countless shared meals. In the summertime we love to eat here, al fresco style, with chilled white wine and casual suppers. From early morning coffees through to Sunday lunches, this cosy spot has become a peaceful haven of relaxation. My prosciutto and strawberry salad is the first summer salad to be enjoyed under the gazebo. Summer foods just taste better when eaten outdoors. Piled high with juicy strawberries, tender stemmed broccoli, prosciutto and nutty fried bean sprouts. Finished with a generous drizzle of honey and wholegrain mustard dressing, it’s bold and encompasses all the things I love most about vibrant, textural eating.”
Prosciutto, strawberry & feta salad
olive oil, for frying
300g tender stem broccoli
1 clove garlic, bruised
zest of 1/2 lemon
8 slices prosciutto or parma ham
1/3 cup mixed bean sprouts
250g strawberries, hulled and quartered
100g creamy feta, broken into chunks
1 head baby cos lettuce or butter lettuce
a handful of pink radishes, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon wholegrain mustard
salt and black pepper, to taste
Fill a saucepan 2/3 of the way up with water and 1 teaspoon salt. Bring the water up to the boil. Add the broccoli stems and boil rapidly for 3 minutes. Remove the broccoli and plunge into a bowl of ice water. This will help to retain a vibrant green colour and stop the cooking process. When the broccoli is cool, drain thoroughly.
Heat a drop of olive oil in a frying pan and brown the prosciutto on both sides until crisp. It literally takes 2 minutes. Drain on paper towelling. In the same pan, add the bean sprouts and fry for several minutes until nutty and slightly softened. Season lightly with salt and pepper. Remove from the pan and set aside to cool.
Add 1 tablespoon olive oil to the frying pan and heat until hot. Toss the broccoli, garlic and lemon zest into the pan and fry for 2 minutes. Remove the garlic clove and season with salt and black pepper.
For the dressing, place all the ingredients in jam jar and shake together. To plate, lay a bed of lettuce on a serving platter, top with the remaining ingredients, drizzle with the dressing and serve immediately.
This salad was inspired by Monique Lane from Delicious magazine.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE