ZUCCHINI, TOMATO and BOCCONCINI SALAD

Saucy Chef / Upper Crust Cookery Courses are aimed at those who enjoy fellowship and share a passion for food – not for food snobs or critics, but for people who derive pleasure and fun from the process of planning, preparing and presenting food, and of course, enjoying the pleasures and ambiance created around the table.

Our hands-on workshops are not only demonstrations, but rather an invite to a fun party, and easy meal, enjoying the process while learning. Participants are taught to handle the heat in the kitchen, without burning their fingers, and they also receive all the recipes relating to the course.

Day Courses are held at Café Crust Restaurant and are normally planned around a luncheon accommodating up to 30 people. This can be made up of individuals, groups of friends, birthday parties, or work colleagues, or even year-end or team building functions.

Weekend Courses are held on request at Paardeplaats Nature Retreat on the Longtom Pass for groups of 6 – 8 people accommodated in 4 en-suite rooms.

ZUCCHINI, TOMATO & BOCCONCINI SALAD

 A refreshing Summer Salad to serve on a crisp baguette.

You will need:

4 x Baby marrows
1 tsp x Sea Salt
2 x Ripe, firm tomatoes
8-10 x Baby bocconcini cheeses (halved)
4 x Basil leaves (shredded)
4 tsp x Olive Oil
1-2 tsp Sherry
Freshly ground black pepper

• Peel the baby marrows with a sharp vegetable peeler, into thin ribbon slices (length-wise
• Place in a bowl and sprinkle with the sea salt.
• Toss well to coat, and leave to steep for about 10 minutes.
• Chop the tomatoes into 1cm. diced cubes
• Drain all liquid from the baby marrows, and pat dry, with a paper towel.
• Arrange them on a white salad platter.
• Top with the diced tomato and the halved bocconcini.
• Sprinkle with the shredded basil leaves
• Dress with the olive oil and vinegar, sprinkle with the freshly ground black pepper.

Serve with a crusty baguette, good friend and your favourite Rose wine.