Virgin Caesar

Here's a recipe I created back in May but forgot about it. Sadly the hawthorn flowers are no longer in season, but you can substitute with raw almonds.
This is a fresh nutty salad with plenty of bite and peppery undertones, easy to prepare and wonderfully healthy.

1 stale baguette
500g asparagus
150g fresh peas
200g parmesan
40g hawthorn flowers
2 baby gem lettuce
Extra virgin olive oil
Sea salt and cracked pepper for seasoning

Method:
Slice baguette into 5mm thick pieces and lay out over baking tray, drizzle with a little olive oil and season with salt and pepper. Place in oven set at 160oC for 30 minutes, once cooked leave croutons out to dry for 3 hours. Place a medium pot of water on to boil, snap the coarse bottoms of asparagus off and slice in half lengthways. Once water is boiling add the asparagus and cook for 2-3 minutes till just tender, drain and cool under cold running water. Slice parmesan into thin wedges and separate the gem leaves and wash.
To make the salad you can either make 4 individual salads or one large platter. First lay down torn pieces of gem and evenly distribute the asparagus, followed by breaking croutons and parmesan over salad. Scatter the fresh pea's over salad, then garnish with hawthorn flowers. Lastly season with desired amount of salt and pepper then drizzle over a little extra olive oil and serve.

Brown Sugar Cod Salad

Finally we can throw our soup bowls and duvet in the back of the cupboards, and make the most of whats left of the summer. What I'd do for a duel passport so I can chase the sun.
My latest salad use's the best of summer produce and delicate cod baked in brown sugar with fragrant flavours. Virtually fat free and completely satisfying.
Also I must once again thank Etienne for his fresh batch of wonderful and colourful photo's,

1kg cod fillet
4 tablespoons muscovado sugar
1 teaspoon sea salt
50ml fish sauce
1 long red chilli
2 cloves garlic
1 bunch coriander
2 limes
2 large aubergine
4 nectarines
2 baby gem lettuce
50ml extra virgin olive oil
Salt and pepper for seasoning

Method:
Remove the tops of aubergine and slice in half lengthways, then cut each half into 8 wedges and lay over baking tray, season with salt and pepper. Drizzle olive oil over aubergine and bake in oven set at 180oC for 30 minutes.
Place cod fillet on a baking tray and sprinkle with sugar, salt and pour over fish sauce. Peel garlic and roughly chop with chilli, finely slice the roots of coriander and scatter over fish with chilli and garlic. Cut limes into quarters and squeeze out the juice over fish, cover tray in foil and place in oven pre-heated to 180oC for 15 minutes.
Cut the base of the gem lettuce and separate the leaves and wash then pat dry with paper towels. Slice nectarine's in half and remove the stone, slice each half into 4 wedges.
To construct the salad you can either make 4-6 individual portions or one large platter. First place a wedge's of aubergine and nectarine in lettuce leafs and lay out over serving plate. Gently flake fish over salad and dress with fish cooking juice's, lastly garnish with coriander.