serves
2
prep
20 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
difficulty
Mid
level
To learn that many of them go to waste simply because of the way they look was so distressing that I decided to show you are many apple dishes as I could in one go. Serve these together on a large platter with some crusty sour dough bread for sharing.
Ingredients
- 1 tart apple (Granny Smith or Golden Delicious)
- 1 tbsp lemon juice, plus a squeeze extra
- ½ tsp finely grated lemon zest
- ½ cup torn mint leaves, plus extra, to serve
- 1 tbsp extra-virgin olive oil
- 100 g shaved Jack cheese or aged pecorino
- 1 tbsp truffle honey
- ½ cup roasted hazelnuts, peeled and coarsely crushed
- Pinch truffle salt
Instructions
Using a mandolin, shave the apple and place in a bowl of cold water with a little lemon juice added to prevent the apple from browning. Drain well just before serving.
Place the lemon juice, zest, mint leaves and olive oil in a small bowl and toss gently.
To serve, place a mound of drained apple on the serving platter. Top with the dressed mint, then layer the cheese shards on top and drizzle with truffle honey. Scatter with crushed hazelnuts and a pinch of truffle salt.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To learn that many of them go to waste simply because of the way they look was so distressing that I decided to show you are many apple dishes as I could in one go. Serve these together on a large platter with some crusty sour dough bread for sharing.
