Ingredients

Coriander & Pistachio Salad

1 big bunch coriander

1 cup pistachios, shelled

Jalapeño Dressing

¼ cup extra virgin olive oil

3 tbsp jalapeño brine

½ tbsp maple syrup

1 tsp mustard

1 garlic clove, finely chopped

Sea salt

Pepper

Tart

4 sheets of puff pastry (or enough to cover a tray)

1 onion, sliced

1 tbsp butter

500g ricotta

200g goat feta

½ cup grated parmesan

Lemon zest

Salt and pepper

Asparagus, trimmed (either blanched and cooled, or not if you can’t be bothered)

Method

Salad & Dressing

Roughly chop the coriander and add to a bowl.

Roughly chop the pistachios and add to the coriander.

Combine all jalapeño dressing ingredients in a jar and shake until combined. Adjust to taste—add more sugar, salt, or brine if needed.

Add the dressing to the salad and toss to combine. Set aside.

Tart

Preheat the oven to 200°C. Lightly grease an oven tray or your desired baking dish.

Lay the pastry sheets down to cover the base and sides. Brush the entire sheet with a lightly beaten egg. Bake for 18 minutes. Remove from the oven and set aside to cool.

Gently fry the sliced onions in the butter and a glug of olive oil. Allow them to start to brown, then add ¼ cup of water to the pan. Continue to cook until they smell like heaven, are beautifully golden, and are cooked through. Set aside to cool.

In a bowl, combine the ricotta, goat feta, lemon zest, a drizzle of olive oil, a light pinch of sea salt, and lots of black pepper. Once the onions have cooled, add them in and stir to combine. Season to taste.

Gently press the middle of the pre-baked pastry down to flatten it. Spoon the cheese and onion mixture onto the pastry and carefully spread it over, leaving the edges clear.

Arrange the asparagus over the top and add a light sprinkle of parmesan.

Bake again for 12–15 minutes or until golden brown and smelling wonderful.

Top with the fresh coriander and pistachio salad.

Serve and enjoy