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2/3 cup Moro Primero Extra Virgin Olive Oil,2 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped thyme or parsley,sea salt and freshly ground black pepper, to taste,200g feta cheese, cubed,1 frenchstick,Moro Pure Spray Primero Extra Virgin Olive Oil,2 vine-ripened tomatoes, sliced,black olives, for garnish
Combine Moro Primero Extra Virgin Olive Oil with garlic, lemon rind, thyme and pepper, to taste. Pour over feta and allow to marinate for 1 hour. Cut frenchstick diagonally into 8 slices. Spray with Moro Pure Spray Extra Virgin Olive Oil, season with salt and pepper and grill on both sides until golden. Top with sliced tomatoes and Marinated Fetta. Serve garnished with olives.
1 large red capsicum,Moro Frutal Extra Virgin Olive Oil, for dressing,2 Tablespoons brown sugar,Moro Balsamic Vinegar of Modena,sea salt and freshly ground black pepper, to taste,1 Bunch young asparagus, trimmed,1 Cup water,1 Tablespoon continental parsley leaves
Roast capsicum on a foil lined baking tray at 200°C for 30 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Extra Virgin Olive Oil until well coated and season.
Cook asparagus in water in a fry pan for 3-5 minutes until tender but still bright green. Drain and refresh in cold water. Dress asparagus with Moro Primero Extra Virgin Olive Oil and season.
Arrange asparagus on a serving platter and drizzle with Balsamic Glaze. Top with roasted capsicum, drizzle with Moro Frutal Extra Virgin Olive Oil and sprinkle with parsley.
