Kitchen development ideas: adapt portions and preparation to your operation, and verify ingredient specifications and allergens. Photography illustrates serving inspiration or the featured ingredient.
10 side portions
Mediterranean garden salad
Crisp greens, briny olives and a bright oregano dressing.
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Ingredients
- 500 g mixed salad greens
- 400 g cucumber, sliced
- 300 g sweet peppers, sliced
- 100 g red onion, thinly sliced
- 150 g pitted green olives, drained
- 200 g feta, crumbled
- 90 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper, to taste
Preparation
- Wash and dry the fresh vegetables. Combine the greens, cucumber, peppers and onion in a large bowl.
- Whisk the oil, vinegar and oregano together. Season to taste.
- Just before serving, toss the vegetables with the dressing. Divide among plates and finish with olives and feta.
About 450 g
Green olive & herb spread
A lively accent for sandwiches, grain bowls and vegetable platters.
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Ingredients
- 300 g pitted green olives, drained
- 30 g capers, drained
- 20 g fresh parsley
- 1 small garlic clove
- 60 ml extra virgin olive oil
- 20 ml lemon juice
- Black pepper, to taste
Preparation
- Pulse the olives, capers, parsley and garlic in a food processor until finely chopped.
- Add the oil and lemon juice. Pulse briefly to retain some texture.
- Taste and adjust with pepper or additional lemon juice. Serve as a spread or a spooned garnish; refrigerate until service.
About 500 ml
Lemon tahini dressing
Smooth sesame richness with a citrus finish—made for roasted vegetables and salads.
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Ingredients
- 200 g tahini
- 80 ml lemon juice
- 160–220 ml cold water, as needed
- 1 small garlic clove, finely grated
- ½ tsp ground cumin
- Salt, to taste
Preparation
- Stir the tahini thoroughly before measuring. Whisk it with the lemon juice and garlic; the mixture will thicken initially.
- Add cold water gradually, whisking until smooth and pourable.
- Stir in the cumin and season to taste. Adjust the consistency with more water if needed; refrigerate until service.
