FRESH & FRAGRANT

HERBS BRING COOKING TO LIFE THROUGH THEIR FLAVOUR, AROMA AND VERSATILITY – MARK DIACONO’S NEW BOOK EXPLORES ALL THEY HAVE TO OFFER

APPLE, QUARTERED CHARRED LITTLE GEMS, PANCETTA, SHISO ‘ZA’ATAR’

SERVES 4

2 little gem lettuces, quartered

4 tbsp olive oil

100g lardons or pancetta

2 tart apples

3 tbsp red wine vinegar 1 tbsp Dijon mustard (optional) 10 leaves shiso, thinly sliced if large

3 tbsp sesame seeds, toasted in a dry pan

2 tsp sumac

Sea salt and freshly ground black pepper

• Heat a dry frying pan over a high heat and sear the two cut sides of the little gem quarters: you’re looking for quick charring while retaining crunch.
• Remove from the frying pan and arrange on a platter. Add the oil to the pan and cook the lardons for about 5 minutes until golden and they have released their fat.
• Meanwhile, thinly slice the apples (equatorially rather than polar), remove the seeds and scatter the slices over the lettuce. Take the pan off the heat and use a slotted spoon to lift the lardons on to the gems, keeping the oil in the pan. Stir the vinegar and mustard into the oil in the pan and drizzle over the salad.
• Sprinkle the shiso, sesame seeds and sumac over the salad, and season generously with salt and pepper.

COOK’S NOTE

Za’atar is a remarkable coming together of earthy/resinous cumin and oregano, with the sour brightness of sumac, salt and sesame seeds

FENNEL GRILLED RED MULLET WITH TOMATO AND FENNEL SALAD

SERVES 4

12 cherry tomatoes, halved 2 fennel bulbs, thinly sliced

1 large shallot, thinly sliced