Some content
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil,1 zucchini, cut into thick slices,1 Bunch baby asparagus, trimmed,200g Button mushrooms,1 Red capsicum, cut into 4, deseeded,2 Baby eggplants, cut lengthwise,Sea salt and freshly ground black pepper, to taste
Spray a char-grill pan or grill plate on the BBQ with Moro Pure Spray Primero Extra Virgin Olive Oil and heat.
Char-grill vegetables for 3-5 minutes on each side until grill marks appear and vegetables are tender, spraying with Moro Extra Virgin Olive Oil as required. Season with salt and pepper and serve with barbecued meats.
150g Ripe Brie,150g Blue cheese,2 Nectarines or peaches,Moro Pure Spray Primero Extra Light Olive Oil,Moro Moscato Glaze,Freshly ground black pepper, to taste,French bread or sourdough, for serving
Remove cheese from fridge one hour before serving to come to room temperature. Cut nectarines into fat wedges. Spray with a little Moro Primero Extra Light Olive Oil and char-grill or BBQ on cut surfaces until char lines appear. Arrange cheese on a board with a pile of nectarines drizzled generously with Moro Moscato Glaze and sprinkled with pepper. Serve with bread.
¼ cup Moro Frutal Extra Virgin Olive Oil,¼ cup Freshly squeezed orange juice,1 Small red onion, cut into rings,Sea salt and freshly ground black pepper, to taste,2 Large oranges,120g Rocket leaves,1 tablespoon toasted pine nuts
Mix Moro Frutal Extra Virgin Olive Oil and orange juice together with onion. Season to taste and allow to stand for 5 minutes. Using a sharp knife, carefully remove peel and pith from oranges and cut into thin slices. Arrange rocket and orange slices onto a serving plate and top with onion and dressing and sprinkle with pine nuts.
½ cup Moro Primero Extra Virgin Olive Oil,juice of 2 lemons,2 teaspoons smoked paprika,1 teaspoon salt,2 teaspoons honey,2 large carrots, peeled and finely sliced,400g can cannellini beans, rinsed and drained,2 spring onions, finely chopped,1 large orange, peeled and cut into segments,½ cup continental parsley leaves
Shake Moro Primero Extra Virgin Olive Oil, lemon juice, paprika, salt and honey together in a screwtop jar to make a dressing.
Combine remaining ingredients and dressing together, tossing gently.
Serve with BBQ meats, chicken or seafood.
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.
