Nothing better than a bit of bruschetta for a Sunday brunch…

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Mozzarella, Pesto & Tomato Bruschetta

Sundays were made for bruschetta – all I did was use a slice each of a fabulous Pane Pugliese – available in Waitrose and lots of delis – toasted lightly on both sides then spread with a generous amount of a wonderful basil pesto – Pesto alla Genovese – or you could use one of your choice even a black or red pesto would be fine.

I sliced 4 San Marzano tomatoes in half and added them next. Then I sliced a ball of a good mozzarella and draped it over the tomatoes. Pop it under the hot grill for a minute or so until the moz just starts to melt – then remove and sprinkle a little black pepper and rock salt over it before adding a few fresh basil leaves.

It is bliss – each mouthful is a blessing. Make these soon. Please.

It’s all about how you like to dress…

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Greek Salad with Feta and Mint

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Lunch today was one of my favourites. The mint is magical in this combo of flavours.

For 4

6 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 garlic clove crushed

Good pinch of sugar

Salt and pepper

200 gm feta cheese

1/2 head of iceberg lettuce shredded

6 San Marzano tomatoes quartered

1/2 cucumber thinly sliced

12 or so black olives pitted

Good bunch of fresh mint and a sprinkle of dried oregano

Make a dressing by whisking together the oil, lemon juice, garlic, sugar salt & pepper in a small bowl. Set aside. Rinse the block of feta under cold running water. Then cube it into about 1 inch squares. (Some Greek tavernas leave it whole smothered in oregano for you to break up at your leisure.)

Put the lettuce, tomatoes and cucumber in a salad bowl. Scatter over the cheese. Just before serving whisk the dressing, pour over the salad leaves and toss together. Scatter over the olives, oregano and the mint!

A really wholesome and filling light lunch.