I headed to the Harvest & Graze Festival on the weekend with the lovely Ms Maude to see what
a regional festival would offer. Big city events check your bags on entry for food, alcohol even water. Not only do you pay big dollars just to get through the door, you are then forced to spend up big once you're inside. You are even told where you can drink your alcohol and how much you can take back to your picnic rug!
H&G was a bit different. No security on arrival just a pleasant ticket collector and we were on our way to good food and local thirst busters. The weather was perfect - 25 degrees, welcoming breeze, clear skies, a perfect combination.
And with plenty of hay bales to go around, everyone had the chance of kick back and enjoy all that was on offer...
But, as you know this is all about the food, and whilst my next recipe wasn't from the festival, it was concocted the day before with positive results. Served with chicken or lamb, it comes up a treat and is a wonderful mix of texture and flavour.
Warm Caulifower, Sweet Potato and Green Bean Salad
(with smashed kalamata olive and lemon dressing)
Three core ingredients prepared as follows:
Sweet potato
1 large sweet potato, cut into pieces and roasted in the oven on moderate heat for around 20 minutes - allow to cook
Green beans
Good handful of green beans (around 15 beans), topped, tailed, cut in half & blanched in boiling water for around 3 minutes - transfer into cold water immediately
Cauliflower
1/2 head of cauliflower, cut into florets of equal size and cooked in boiling water for 4-5 minutes
Heat a fry pan with 2 tablespoons of olive oil on medium heat and when warm add the cauliflower pieces
Add sweet potato and green beans to cauliflower and then pour following dressing over the top.
Dressing
With a pestle and mortar, smash together 1/4 cup kalamata olives, 3 tablespoons olive oil, juice from a lemon and salt and pepper to taste
Salad can be served either warm or cold.
Let me know what you think...
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