* Mushroom salad

Ingredients:
1 head broccoli separated into small flowers
1 cup mushroom shopped slices
1 small carrot shredded
2 tbs pesto cream sauce
1 ts salt
1 ts ground black pepper
3 tbs extra olive oil
preparation:

Preheat the oven on broil.
Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
Serve with pesto cream sauce and decorate with carrot.

* Syrian Tabouli

Ingredients
1 cup of tap water
1/2 cup of white bulgur NO:1
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 cups finely chopped flat-leaf parsley
1/4 cup chopped fresh mint
2 tomatoes, diced
4 scallions, finely chopped
1 lettuce wraps finely chopped flat
Preparation
Combine water and bulgur in a small saucepan, and let stand until the water is absorbed and the bulgur is tender, 15 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl.
Combine lemon juice, oil, salt and pepper in a small bowl. Add parsley, mint, tomatoes, lettuce wraps and scallions to the bulgur. Add the dressing and toss. Serve at room temperature.

* Foul with Tahini

Ingredients:
1 Can fava beans 16oz
2 Large minced Garlic
1 tsp of salt
1 tbsp Tahini
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
1/2 tsp cumin
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
Preparation:
In a pot warm up the fava beans .
In a large bowl place minced garlic, salt, Tahini, lemon juice, cumin and combine with fork.
Add the water which in the can and stir.
Add the beans then mix with a spoon. Top with freshly chopped parley, tomato, olive oil and cayenne pepper. Serve with pita bread

* Parmesan-Pesto Cheese Straws

Cooking Time: 30 - 45 mins
Serves: 12

INGREDIENTS
1 x pack ready-made all butter puff pastry (approx. 375g)
plain flour, for dusting
2 rounded tblsp Sacla' Classic or Organic Basil Pesto
2 rounded tblsp Sacla' Sun-Dried Tomato Pesto
110g Cheddar, roughly grated
25g Parmesan, finely grated
1 egg yolk, beaten

INSTRUCTIONS
First of all dollop each pesto onto separate pieces of kitchen paper to soak up any excess oil.

Cut the pastry into quarters and on a lightly floured surface roll each one out to make approx. 16cm x 18cm rectangles. Spread 2 of the pastries with the basil pesto and the others with the tomato pesto, taking it right to the edges.
Next, sprinkle the Cheddar and the Parmesan over the pastries and lightly press down with your hand to make the cheeses stick to the pesto.

Cut the pastry into ½ cm wide strips - the mixture should make about 48 straws. Take each strip and twist each end in opposite directions until it is evenly twisted. Lay them well spaced apart on baking trays and then brush the plain part of the pastries with the beaten egg. Ideally leave to chill for 30 minutes, but if you can't wait, bake the straws in a pre-heated oven (190˚C, 375˚F, Gas Mark 5) for 8-10 minutes until crisp and golden
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* Meatball, Tomato and Red Onion Skewers

Cooking Time: 15 - 30 mins
Serves: 4

INGREDIENTS
For the Meatballs
1½ slices thick white bread, crusts removed
6 pork sausages, skins snipped & meat removed
1 small red onion, peeled & very finely chopped
2 heaped tblsp roughly chopped Italian flat-leaf parsley
2 level tblsp Sacla' Fiery Chilli Pesto, plus extra for serving (or for a non-spicy option use Sacla' Roasted Pepper Pesto instead)
salt
For the skewers
8 large sun-blushed tomatoes
2 medium red onions, peeled & cut into 8 wedges through the root
olive oil, for brushing
8 wooden skewers soaked in water for at least 30 minutes to prevent them from burning.

INSTRUCTIONS
Prepare these skewers in advance then whack them onto the barbecue or under the grill when you're ready to cook them.

Whiz the bread in a food processor to make fine crumbs - you need 12 rounded tablespoons.

In a bowl, mix the sausage meat, crumbs, onion, parsley, chilli pesto and some salt well and shape into 20 balls.

Thread the meatballs, tomatoes and red onions on to the skewers, alternating them as you do. Brush with oil and place them on a baking tray.

Grill or barbecue for 12-15 minutes, turning, until the meatballs are cooked through and the onions are tender. For added heat, serve with some extra chilli pesto. Buonissimo!
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* Trio of Dips

Cooking Time: Up to 15 mins
Serves: 4

INGREDIENTS
Basil Pesto Sour Cream dip
½ x 190g jar Sacla' Classic or Organic Basil Pesto
150ml sour cream
few toasted pine nuts, optional
Vine-ripened Tomato and Chilli Mayonnaise dip
½ x 190g jar Sacla' Vine-Ripened Tomato & Chilli Stir Through (for a non-spicy version try Sacla' Oven Roasted Tomato & Rocket Stir Through instead)
150ml mayonnaise
few sun-blushed tomatoes, roughly chopped
Aubergine pesto, Olive & Red Onion dip
190g jar Sacla' Char-Grilled Aubergine Pesto
8 pitted black olives, roughly chopped
1 level tblsp finely chopped red onion
1 level tblsp roughly chopped Italian flat-leaf parsley

INSTRUCTIONS
This trio of dips is so delightfully simple there's really no excuse not to get your friends round and indulge.

Lightly swirl the basil pesto into the sour cream, spoon into a bowl and scatter with the pine nuts.


Mix the tomato-chilli sauce into the mayonnaise, spoon into a bowl and scatter over the sun-blushed tomatoes.
Spoon the aubergine pesto into a bowl, then scatter with the olives, red onion and parsley.

Perfect served with breadsticks, crostini or handfuls of your favourite crisps.
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* Linguine with Basil Pesto & Tomatoes

Cooking Time: 15 - 30 mins
Serves: 4
Classic Basil Pesto

Ingredients:

450g linguine
190g jar Sacla' Classic or Organic Basil Pesto
4 plum or salad tomatoes, roughly chopped
1 heaped tblsp roughly chopped flat-leafed Italian parsley
small handful rocket leaves, to serve
Parmesan shavings, to serve (optional)
salt & freshly ground black pepper

Instructions

Put a large pan of salted water on to boil for the pasta and cook the linguine according to the pack instructions.

Drain the pasta in a colander and return it to its pan. Add the pesto, tomatoes and parsley and season to taste. Lightly toss to combine, divide between warm pasta bowls, scatter over the rocket and Parmesan if using and serve straightaway. Simply delicious!
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