4 courgettes
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
2 red onions, sliced into wedges
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
80g fine French beans, topped and tailed
80g asparagus tips
6 organic, free-range eggs
6 Mediterranean baby potatoes, sliced in half
4 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp fresh basil pesto
4 x 200g fresh tuna fillets, about 2.5cm in thickness
1 tbsp NOMU Provencal Rub, finely ground using a pestle and mortar
4 organic lemons, sliced in half
Sugar, for dipping
1 packet mixed baby salad leaves
A good handful of fresh basil
12-16 calamata olives
12 mini rosa tomatoes, sliced in half
8 anchovy fillets
Vinaigrette, to serve
Chopped Italian parsley
Preheat the oven to 200°C.
Heat a griddle pan and prepare the vegetables by slicing the courgettes diagonally and grilling briefly in the pan. Place the peppers and red onion in a roasting tray. Drizzle with Olive Oil and season with Sea Salt. Roast until nicely singed and caramelised. Blanch the beans and asparagus tips in salted boiling water for 2 minutes, then drain and refresh in ice-cold water.
Boil the eggs for 4 to 5 minutes in boiling water, then cool under cold water, remove the shells and slice in half lengthways.
Boil the baby potato halves until tender, then drain. Place back into the still hot pot with 4 tbsp Olive Oil, a pinch of Sea Salt and the basil pesto. Pop the lid back on the pot and gently shake the potatoes around until everything is well coated.
Drizzle some Olive Oil over the tuna and coat the flesh with the NOMU Provencal Rub. Season with salt and pepper. Heat a non-stick griddle pan until smoking hot, add the tuna fillets and cook, undisturbed for 2 minutes on each side. Remove and leave to rest.
Dip the lemon halves, sliced-side down into the sugar then place in a hot griddle and cook until sticky and caramelised (a minute or two).
When ready to serve, place some lettuce and ripped basil on each plate. Scatter the olives, tomatoes, courgettes, peppers, onions, beans and asparagus tips over the leaves. Place three pesto potatoes halves and three egg halves on each plate and position the anchovies on the side. Top with a fillet of seared tuna and drizzle with some vinaigrette. Add a final grind of pepper, a sprinkling of chopped parsley and garnish with the caramelised lemon halves.
4 courgettes
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
2 red onions, sliced into wedges
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
80g fine French beans, topped and tailed
80g asparagus tips
6 organic, free-range eggs
6 Mediterranean baby potatoes, sliced in half
4 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
2 tbsp fresh basil pesto
4 x 200g fresh tuna fillets, about 2.5cm in thickness
1 tbsp NOMU Provencal Rub, finely ground using a pestle and mortar
4 organic lemons, sliced in half
Sugar, for dipping
1 packet mixed baby salad leaves
A good handful of fresh basil
12-16 calamata olives
12 mini rosa tomatoes, sliced in half
8 anchovy fillets
Vinaigrette, to serve
Chopped Italian parsley
Preheat the oven to 200°C.
Heat a griddle pan and prepare the vegetables by slicing the courgettes diagonally and grilling briefly in the pan. Place the peppers and red onion in a roasting tray. Drizzle with Olive Oil and season with Sea Salt. Roast until nicely singed and caramelised. Blanch the beans and asparagus tips in salted boiling water for 2 minutes, then drain and refresh in ice-cold water.
Boil the eggs for 4 to 5 minutes in boiling water, then cool under cold water, remove the shells and slice in half lengthways.
Boil the baby potato halves until tender, then drain. Place back into the still hot pot with 4 tbsp Olive Oil, a pinch of Sea Salt and the basil pesto. Pop the lid back on the pot and gently shake the potatoes around until everything is well coated.
Drizzle some Olive Oil over the tuna and coat the flesh with the NOMU Provencal Rub. Season with salt and pepper. Heat a non-stick griddle pan until smoking hot, add the tuna fillets and cook, undisturbed for 2 minutes on each side. Remove and leave to rest.
Dip the lemon halves, sliced-side down into the sugar then place in a hot griddle and cook until sticky and caramelised (a minute or two).
When ready to serve, place some lettuce and ripped basil on each plate. Scatter the olives, tomatoes, courgettes, peppers, onions, beans and asparagus tips over the leaves. Place three pesto potatoes halves and three egg halves on each plate and position the anchovies on the side. Top with a fillet of seared tuna and drizzle with some vinaigrette. Add a final grind of pepper, a sprinkling of chopped parsley and garnish with the caramelised lemon halves.
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