Name: The new Cobb-style salad platter with beetroot dressing
Prep time: 30 min
Cook time: PTM
Total time: 30 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths wood-smoked streaky bacon 150g,beetroot, peeled and thinly sliced (reserve the leaves) 4,ricotta 250g,ripe avocados 2,radish sprouts 30g,mint 10g,For the beetroot dressing, mix: ,beetroot juice 1 1⁄2cups,fresh ginger, grated 1T,olive oil 1⁄4 cup,balsamic vinegar, or to taste 3 - 4 T,Sea salt and freshly ground black pepper, to taste

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Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g free-range beef mince
2 t Maldon salt
1 t freshly ground black pepper
2 T canola oil
8 slices Woolworths sliced smoked provolone cheese
4 hamburger rolls
2 T good-quality mayonniase
4 leaves cos lettuce, roughly chopped
4 gherkins, thinly sliced
2 tomatoes, sliced

For the caramelised onions:

4 pickling onions, roughly chopped
2 T extra virgin olive oil
1 T Maldon salt

Method

To make patties: Mix the beef mince, salt and pepper. Heat the canola oil in a cast-iron pan over hot coals. Spoon 3 T mince into the pan and press it down using the back of a spatula (do not mould the mince into patties), and cook for 2 minutes on each side, or until golden and cooked through. Repeat with the remaining mince.

Place the provolone onto the burgers and allow to melt.

To make the chunky caramelised onions:, sauté the onions in the olive oil for 5 minutes, or until they start to brown. Season and cover the pan with baking paper and a lid. Cook for a further 15 minutes over a low heat until soft and caramelised.

To assemble the burgers:, spread one-half of each roll with mayonnaise, top with the lettuce, gherkins and 2 patties. Finish with the tomato and other half of the roll.

Cook’s note: Cooking onions over a low heat for a longer period of time enhances their sweetness.

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