Spring has arrived in the beautiful Glass House Café Bar, the palms are sprouting, the jasmine is flowering and the frog pond is beginning to stir! As for the food, this Ribchester café bar and restaurant is becoming famed for its speciality salads, and with the warmer weather they’re proving increasingly popular.
Put together by head chef Diane Holt, the Glass House salads offer a real “wow” factor. Freshly-prepared, each salad has a selection of mixed leaves, watercress, cherry tomatoes, cucumber, red onions, and mixed peppers. Then there is an extra touch. Expect to find raspberries, blueberries, strawberries, redcurrants, grapes, orange slices and even pomegranate on your plate, making a stunning combination of colour and taste! This month’s recipe, Fig, Feta and Beetroot Salad is a great example of a simple but beautifully-presented spring dish that customers are enjoying. It is just one of the many unusual items on the diverse menu. The Glass House Café Bar and Tea Room is open until 5pm for afternoon tea and cakes. For more information call 07854 509698.
(serves 1-2 figs, three beetroot per person)
Pre-prepared already cooked beetroot (three per serving)
Ripe figs (two per serving)
Honey, mustard,oil and white white vinegar dressing
Toasted almond nuts (and pomegranate seeds to decorate – optional)
Fruit to garnish
Firstly prepare a dressing of honey, mustard, oil and white wine vinegar. Mix the ingredient together with equal measure of honey to oil, adding a little white wine vinegar and mustard to taste.
Set aside for later.
Place the almonds (enough to garnish) on a baking tray and place in the oven at 190 to toast.
Toast for 5-10 mins, or until golden brown.
Prepared the figs by slicing in half and put them into an oven-proof dish.
Add to this three pre-cooked beetroot.
Drizzle with the honey dressing that was prepared earlier.
Place in the centre of the oven at 190-200.
Beetroot and figs will take approximately 15-20 mins to cook.
Prepare your serving plate with salad, mixed leaves, watercress, cucumber, tomatoes, peppers, onions and fruits, oranges, strawberries, raspberries, grapes, blueberries and red currents.
Garnish the salad with feta cheese, sprinkled over the entire salad.
Once the beetroot is thoroughly heated through remove from the oven and slice the beetroot and serve on the bed of freshly prepared salad .
Garnish with toasted almonds and honey mustard dressing.
Sprinkle with pomegranate seeds (optional).