insideKENT Magazine Issue 41 - August 2015 | Page 142

OUTDOORLIVING
al fresco dining cont.
Indian Summer 16-Piece Cutlery Set

Vintage Melamine Dinner Plates – Set of 4

£21.48 // www.sizzle.co.uk

£15 // www.bhs.co.uk

This quirky 16-piece cutlery set adds a touch of individuality to your dining
experience. It includes four knives, four forks, four spoons, and four
teaspoons. Add a splash of colour to your al fresco dining experience and
never mislay or mistake your cutlery again.
Broccoli and Carrot Pasta Salad

This set of four vintage melamine dinner plates are the perfect addition to
your picnic ware. Elegance meets practicality here, and we love the way
these attractive and unique plates practically shout 'summer' at us – so
why not add them to your collection and use them as they were meant to
be used!
Tuna, Courgette and Pepper Tart
Since those lovely plates from BHS are simply asking for a delicious summery
dish to be placed on them, this sunny, Mediterranean-inspired recipe should
easily fit the bill!
Ingredients:
• 320g pack ready-rolle d
puff pastry
• 1 tsbp olive oil
• 2 courgettes (grated)
• 150g garlic and herb
soft cheese
• 185g tuna (ideally in
spring water)
• 1 tsp capers
• 140g ready-roasted red
peppers (sliced)
• 8 black olives (pitted)

When it comes to al fresco dining, many of the options available are geared
towards finger food – it’s often easier that way. But if you want something
a little easier on the eye, and something you can dig your fabulous cutlery
set into, then this crunchy, tasty, vegetable salad is ideal.
Ingredients:
• 500g pasta (you can choose your favourite shape)
• 1 head broccoli
• 1 red onion
• 3 carrots (peeled and grated)
• 2 1/2 tbsp vinegar
• 300g mayonnaise
• 70g sugar
• 128g mozzarella (grated)

Method:
1. Heat oven to 220°C (200°C fan, gas mark 7)
2. Unroll the pastry onto a baking sheet line with parchment paper. Using
a sharp knife, carefully score a 1cm border around the edge of the pastry
(don’t cut all the way through). Prick the area inside the border with a
fork and bake for 15 minutes
3. Heat the oil in a frying pan and fry the courgettes until tender. The mixture
should remain quite dry. Allow to cool a little, and then add the soft cheese
4. Take the pastry out of the oven and spread the courgette mixture over
it. Scatter the top with flakes of tuna, lay the pepper strips across, and
sprinkle the capers over everything. Dot with olives
5. Bake for another 15 minutes until the pastry is golden and puffed up

Method:
1. Cook the pasta. While it’s cooking, chop up the broccoli into bite-sized
pieces, and dice the onion
2. In a large mixing bowl, combine the cooked pasta, broccoli, onion, and
grated carrots
3. In a separate bowl, combine the vinegar, mayonnaise, sugar, and
mozzarella
4. Add the mayonnaise mixture to the pasta mixture and stir through to
ensure an even coating

142