1/4teaspoon groundcloves
pinchcayennepepper
2tablespoonschoppedfreshparsley
Heatoilinalargesaucepan,addgarlicandleeks,cookovermediumheatfor2-3minutes
oruntil leeks aresoft.Combine tomatoes,stockpowder,tomato paste,brownsugar,
bayleaf,thyme,mint,coriander,clovesandpepper.Pourintopanwithleekmixture,
bringtoboil,thenreduceheatandsimmer,uncoveredfor20minutesoruntilliquidhas
reducedbyonethird.Allowthemixturetocool.Transfermixtureintotwobatchesinto
blenderjug,usingspeed5/puree,blenduntilsmooth.Ladlesoupintoservingbowls,sprinkle
withparsleyandserveimmediately.
Salads
Prawn salad with raspberry sauce
500g cookedprawns,peeledanddeveined
100g saladmix
100g snowpeasprouts
1 orange,peeledandsegmented
2 kiwifruit,peeledandsliced
RaspberrySauce
125g freshorfrozenraspberries,thawed
2tablespoonsbalsamicvinegar
2tablespoonsvegetableoil
1teaspoon finelychoppedfreshmint
1tablespoon sugar
Arrangeprawns,saladmix,sprouts,orangesegmentsandkiwifruitattractivelyonaserving
platterandchilluntilrequired.Tomakesauce,placeraspberriesintoblenderjug,using
speed2/chop,blenduntilsmooth.Pushthroughsievetoremoveseeds.Combineraspberry
pureewithvinegar,oil,mintandsugar.Poursauceoversaladandserveimmediately.
TIP:Substituteprawnsfor2lobstertails,cookedandshellsremoved.Cutlobstertailflesh
intothickmedallionsapproximately1cmthick.
Fresh vegetable salad with pepita dressing
2 carrots,cutintothinstrips
1 parsnip,cutintothinstrips
125g greenbeans,sliced
1cooked beetroot,cutintothinstrips
1 redapple,chopped
2teaspoons lemonjuice
1tablespoon choppedfreshcoriander
Pepitadressing
100g pepita(Mexicanpumpkin)seeds,toasted
1tablespoon lemonjuice
2tablespoonsbalsamicvinegar
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