Vantastic Beef Bites with warm risoni salad and dip
Ingredients
For the Italian risoni salad:
1
pack of “Flavours of Italy“ Vantastic Beef-Style Bites
250
g
risoni (rice noodles)
1
small courgette, finely diced
100
g
yellow tomatoes, halved
2
spring onions, sliced into fine rings
80
g
Kalamata olives, pitted and halved
20
ml
water
1
tb
olive oil
1
tb
Italian herb mix (e.g. oregano, thyme, rosemary)
Salt and pepper to taste
For the dressing:
1
small red onion, finely diced
1
lime, juice and zest
2
tb
olive oil
1
Handful
fresh basil, finely chopped
1
Pinch(es)
salt and pepper
For the cherry tomato confit:
200
g
cherry tomatoes
2
tb
olive oil
1
Sprig(s)
thyme
1
Pinch(es)
salt and sugar
For the cream cheese-style vegan dip:
200
g
vegan cream cheese alternative (e.g. based on almonds or cashews)
1
tb
lemon juice
1
tb
chopped herbs (e.g. chives and parsley)
salt and pepper to taste
Preparation
Cherry tomato confit:
1. Preheat the oven to 120°C.
2. Wash the cherry tomatoes, pat dry and place in an ovenproof dish.
3. Drizzle with olive oil, sprinkle with salt, sugar and thyme.
4. Roast in the oven for about 30 minutes until the tomatoes are slightly shrunken and aromatic.
Cook the risoni:
1. Cook the risoni in plenty of salted water according to the package instructions until al dente.
2. Drain and set aside.
Prepare Vantastic Bites and risoni salad:
1. Heat olive oil in a large frying pan.
2. Fry the Vantastic Bites until golden brown all over (approx. 6-8 minutes).
3. Remove the Beef-Style Bites from the pan and keep warm.
4. Add the diced courgette, yellow tomatoes, spring onions and Kalamata olives to the pan and sauté for about 3-4 minutes.
5. Deglaze with 200 millilitres of water. Add the Italian spice mix and stir well.
6. Fold in the risoni and heat everything together for 2-3 minutes. Season with salt and pepper.
Prepare the dressing:
1. In a small bowl, combine the diced red onion, lime juice, lime zest, olive oil and chopped basil.
2. Season with salt and pepper and drizzle the dressing over the warm risoni salad.
Vegan cream cheese dip:
1. Stir the vegan cream cheese in a bowl with the lemon juice and chopped herbs until smooth.
2. Season with salt and pepper.
Serve:
1. Divide the warm risoni salad between four plates and place the Vantastic Bites on top.
2. Spread the cherry tomato confit decoratively on top.
3. Serve the dip separately or dollop across the plate.
4. Bon Appétit from TV chef Benedikt Faust!
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