Mary Berry has released her new seasonal recipes, including the spring Mediterranean salad and blue cheese dip, which has a nutty flavour.
Prepped in just 15 minutes, the salad is abundant with vegetable goodies that not only taste delicious mixed together but provide nourishment to the body and mind.
There is an array of colourful veggies, from red and yellow peppers to orange cherry tomatoes and a green courgette.
With most of the time spent chopping, the ingredients are then placed inside a large roasting tin so that the oven can do the cooking.
Having the vegetables roast in one pan makes this an effortless dish to put together, especially with Mary Berry’s Honey and Balsamic Dressing which makes it taste so good.
Mary Berry’s new Mediterranean salad
Serves: four
Prep: 15 mins
Cook: 25 mins
Ingredients:
Two peppers, one red, one yellow, cut into chunks
One courgette, thickly sliced
250g cherry tomatoes
One red onion, cut into chunks
One tbsp olive oil
Four tbsp Mary Berry’s Honey and Balsamic Dressing
25g basil, leaves torn
Two cloves garlic, finely chopped
50g rocket
100g feta, crumbled
Two sprigs mint, leaves torn
Method
Preheat the oven to 200C, gas mark six. Place the vegetables in a large roasting tin, toss in the oil, two tbsp of Mary Berry’s Honey and Balsamic Dressing, half the basil and the garlic, then season.
Roast for 25 minutes until softened. Cool the vegetables slightly before mixing into the rocket with the feta, mint, remaining basil and remaining Honey and Balsamic Dressing.
Also note that this recipe is very versatile as the vegetables could be swapped out for others, such as aubergine or carrots.
While this recipe is great on its own, if you would like to add a walnut and blue cheese dip, which could pair well with crusty bread, you can.
Only taking five minutes to prepare and put together, here’s the recipe for Mary Berry’s mouthwatering dip.
Mary Berry’s walnut and blue cheese dip
Serves: four
Prep: five minutes
Ingredients:
165g tub cream cheese
100ml double cream
One clove garlic, finely chopped
Three tbsp Mary Berry’s Blue Cheese Dressing
25g Parmigiano Reggiano, finely grated
50g walnuts, finely chopped
One tbsp chopped chives
To serve: breadsticks and vegetable crudities
Method
Whisk together the cream cheese, cream and garlic until soft peaks. Stir in the blue cheese dressing, parmesan, walnuts and half the chives, season to taste.
Scatter over the remaining chives and serve with breadsticks and vegetable crudites.
Mary Berry’s walnut and blue cheese dip can also be spread onto toasted bagels or French bread.
Whichever way you choose to enjoy the iconic chef’s walnut and blue cheese, it will go down a treat.
