Ingredients

• 2 cups of cherry tomatoes
• 1 cup of arugula
• 1 cup of baby spinach
• 1/3 cup of cubed feta
• 3 tablespoons of pine nuts
• handful of torn basil (optional)
• salt and pepper
• olive oil
• lemon juice

Instructions

1. Heat BBQ and place tomatoes in a heat safe grilling pan. Season with salt and pepper and drizzle with olive oil. Roast in BBQ until skins start blistering, about 10 minutes. Take off heat.
2. In the meantime, arrange arugula an spinach on a platter, top with tomatoes, sprinkle with feta, pine nuts and basil. Season with salt and pepper, drizzle with a little more oil and a good squeeze of lemon juice. Serve immediately.

Ingredients

• 1/2 cup of plain bread crumbs
• 1/4 cup of milk
• 700 grams or so of ground beef
• 1/3 cup of pesto (homemade or store bought)
• 1/4 cup of chopped flat leaf parsley
• salt and pepper
• sliced tomato
• torn basil leaves
• sliced fresh mozzarella or shredded mozzarella
• slider buns
• butter

Instructions

1. Add breadcrumbs to a large bowl. Cover with milk and let sit a couple of minutes until soaked into breadcrumbs. Add meat, pesto and parsley to breadcrumb mixture and season with salt and pepper. Combine well until smooth. Use 1/4 cup measure to shape slider sized patties (about the size of a small palm)
2. Heat BBQ to about 400F. Grill patties on each side for 2 minutes or so (keep an eye on the flames) until crispy on the outside and moist on the inside. Add cheese towards the end of cooking so it has time to melt slightly.
3. Serve on buttered slider buns with a slice of tomato on a torn basil leaf.

Ingredients

• 1 medium bunch kale, thick stems removed
• 3 cloves garlic
• 1/2 cup lightly toasted walnuts
• 1/4 cup of pine nuts
• handful fresh basil leaves
• 1/2 cup fresh grated Parmesan
• pinch of red pepper flakes
• juice of one lemon
• sea salt and pepper
• 1/3 cup extra virgin olive oil or more for smoother texture

Instructions

1. Bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess water.
2. In a food processor, combine the garlic, walnuts and pine nuts and pulse to chop. Add the kale, basil, Parmesan, red pepper flakes, lemon juice. Season with salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Taste and adjust as needed.

Notes

Ingredients

• 1-2 sheets of frozen puff pastry
• 1 egg yolk, whisked
• Full-fat sour cream
• Spring onion, thinly sliced
• Vine tomatoes, thinly sliced
• Basil, cut into small pieces
• Salt and pepper

Instructions

1. Thaw the puff pastry sheets and cut into rectangles or use large round cookie cutter and cut circles. Place on parchment covered cookie sheet. Preheat oven to 350 F.
2. Cover each piece of pastry with a thin layer of egg yolk using a pastry brush. Spread a small amount of sour cream on each pastry, leaving some pastry edge free of cream. Season generously with black pepper.
3. Sprinkle some onion slivers on each piece of pastry and arrange tomato slices. Sprinkle with basil and season with coarse salt.
4. Bake in oven about 15 minutes, or until crust is golden brown and tomatoes are soft. Serve warm or at room temperature.

Notes