Pick n Pay specials - NO LONGER VALID

IT E E K SID TA U T O TA K E I T O U T S I D E PLATTER HEROES Serve with cold meats for a tapas or cheeseboard spread. Spanish marinated feta Bruschetta with lemony basil peas A warm spiced oil adds depth of flavour to the cheese. Drizzle it over bread or cold meats too. There’s always room for crusty bruschetta… This version packs a zesty punch! Heat ½ cup (125ml) olive oil over medium heat. Add 2 sliced garlic cloves, 4 tsp (20ml) smoked paprika, 1 tsp (5ml) each toasted cumin seeds and chilli flakes, 6 sprigs thyme and 3 bay leaves and heat for 6-8 minutes. Remove from stove and cool completely. Cut 300g Danish-style feta into cubes and place in a 500ml jar. Sprinkle with a handful chopped fresh parsley and thin strips of peel from 1 lemon . Pour over cooled flavoured oil. Top up with extra olive oil to cover cheese completely. Infuse for 1 hour, then chill in fridge. (For best results, make a day in advance.) Serve with bread or crackers and fresh tomatoes. Stores for 2 weeks. MAKES 2 CUPS Toast 20 slices of ciabatta bread on a griddle pan, or drizzle with oil and toast in a regular pan or sandwich press. Remove from pan and rub toast with 1 halved garlic clove. Season and set aside. Blanch 2 cups (500g) frozen peas. Heat a glug of oil in a pan on medium heat and fry 1 punnet (200g) sliced baby leeks until soft. Remove from heat and add blanched peas, 3 Tbsp (45ml) basil pesto and juice (60ml) and grated peel of 1 lemon. Season and add a handful mixed torn mint and parsley. Mash mixture with a fork, or give it a quick blitz with a stick blender. Spread mixture on bruschetta, add a sprinkling of crumbled feta on top and serve. MAKES 20 pnpfreshliving.com 44-Picnic COR 2.indd 45 Marinated olives, cumin gouda and sun-dried tomato Adding oil develops the flavours, plus chopping the tomatoes and olives finely adds even more flavour. If you’re in a rush, simply toss these together without oil for a salty combination. Cut 200g cumin-spiced gouda cheese into wedges or slices. Toss with 2 packets (200g each) calamata olives and 1 packet (240g) sun-dried tomatoes in olive oil (chopped finely if you like). Add ¾ cup (180ml) olive oil and 4 sprigs each fresh rosemary and thyme. Set aside for flavours to infuse – about 2 hours is sufficient. Store in the fridge, removing about 1 hour before serving so that the oil and cheese can come to room temperature. Serve as part of a cheeseboard, with cold meats and bread. MAKES 2 CUPS TRY THIS PnP PROSCIUTTO CRUDO (70g) From Pick n Pay’s exquisite range of artisan charcuterie, this classic Italian-style cured pork melts in your mouth! Fresh Living – Spring 2021 | 45 2021/08/20 13:58