HOMECOOKING WITH TERESA

  I used the salad leaves I had in the fridge, a combination of baby cos lettuce and mixed salad leaves. I also added the two green chillies as suggested. They were cayenne chillies from our garden but got rid of the seeds. They gave a nice crunchy texture to the salad. The dressing is soo good! One of these salads that can work very well as a side to many dishes. I have now made it several times and is turning into one of my favourites green salads. So yummy!!! Ingredients 2 baby gem lettuces, washed and leaves separated  10g mixed fresh herbs (I like to use a mix of coriander, mint and basil)  2 green chillies, thinly sliced into rounds (optional)  20g spring onion green ends, thinly sliced into rounds  2 teaspoons mixed black and white sesame seeds, well toasted, lightly crushed and tossed with some flaked salt  lime wedges, for serving Quick pickled shallots  1 shallot, thinly sliced into rounds 2 tablespoons lemon juice  ½ teaspoon caster sug...

  This warm salad is very versatile: it can be served on grilled bread, mixed with pasta or over polenta. This is my first recipe from this cookbook. It was delicious, and cooked it to instructions except that I used red capsicums instead of red chillies - I didn't have any.  Ingredients 2 aubergines, cut into 2cm pieces (500 g) 350g sweet, ripe cherry tomatoes 3 large mild red chillies (optional) or two red capsicums, cut into 3cm pieces 100g olive oil 1 teaspoon fine salt 125g buffalo mozzarella, torn into pieces (optional) freshly ground black pepper Coriander and anchovy sauce 2 cloves of garlic, finely chopped 3 anchovy fillets in olive oil, finely chopped (green olives can also be used) 5g finely chopped fresh coriander 5g fresh basil, finely chopped, plus extra leaves to garnish 4 tablespoons olive oil 1 teaspoon lemon juice Preparation Preheat the oven to 210°C fan and line a large, flat baking tray with baking parchment. Toss the aubergines with the tomatoes, chillies...