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Torello Summer Salad
To get you fired up, fit and healthy for this summer, Col’Cacchio pizzeria recommends Torello (The Bull), an easy to make summer salad that is rich in flavours and high in protein.
Rocket, Biltong, Brie, fresh Pears, Roasted Onions, Caramelised Seeds, White Wine Vinaigrette
150 ml brown sugar
150 ml white wine vinegar
500 ml olive oil
10 g salt
45 ml honey
Add ingredients into bar blender, hit the on switch and blend until combined. Store in fridge for great syrup texture, always shake before using.
100 g toasted sesame seeds
100 g toasted sunflower seeds
75 g sugar
On a flat baking tray, take some butter and lightly grease it and set it to one side. In a pan on a low to medium heat do the following. Add the butter and melt until light golden brown. Now add the sesame and sunflower seeds, stir with a wooden spoon for about 1 min.
Add the sugar and allow sugar to caramelize, once the colour in the pan resembles a golden brown, immediately remove from heat and pour over the greased baking tray. Allow to cool and using your hands break it up into smaller pieces
In a bowl, add a handful of fresh rocket. Add some brie sliced up, a good handful of biltong and some of the caramelized onions. These are done in a roasting tray using the vinaigrette, roast until onions have slight burnt edges, remove and allow to cool (amazing for late night snacks and any addition to your cravings). Add fresh sliced pears, caramelized seeds, pour some of the dressing over and toss. Using your hands place onto a plate, sprinkle some more seeds and you are DONE.
Healthy lunch? Check new concept warm bowls and salad bar TOSSD in Gardens.