Beth on Instagram: "Grilled artichokes, wild garlic salsa verde & mozzarella - a perfect little plate for sunny spring days ahead 🤞 Recipe Serves 1-2 with bread to serve 2 tema artichokes prepped - hard outer leaves trimmed, halved down the middle, stalk trimmed and peeled, hairy choke cut out, and rubbed with lemon to stop them turning brown 1 lemon 1 tsp fennel seeds 1 tsp peppercorns A sprig or two of rosemary or thyme 1 ball buffalo mozzarella A good handful wild garlic leaves, washed
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When we say “fries” you think “eggplant”? Right?! No…? Well, you will after you try these miso honey glazed eggplant fries served with a delicious tahini garlic sauce! Ingredients (3-4 servings) - 2-3 medium eggplants - Handful of sesame seeds Marinade: - 4 tablespoons (1/4 cup) white miso - 3 tablespoons honey - 4 tablespoons olive oil - 1 tablespoon soy sauce - 1 tablespoon vinegar - Small pinch of salt Tahini Sauce: - 2 garlic cloves, minced or grated - 2 tablespoons lemon juice - 1/4 cup tahini - Pinch of salt - Water, as needed Instructions: 1. Preheat the oven to 400°F (205°C). 2. Mix all marinade ingredients together in a bowl. 3. Slice each eggplant in half, then cut each half into 3-4 wedges. 4. Toss the eggplant wedges in the marinade until well-coated. 5. Dip half of each we
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