Bizzi Eating

Simple 1 plate eats for every day

Corn & Radicchio Salad

Salad

  • 1–2 corn cobs

  • 5 leaves radicchio

  • Mizuna leaves (or spicy mustard leaves)

  • Cucumber

  • Avocado

  • Cilantro

  • Salsa macha, to serve

Slice the kernels from the corn cobs and boil for 1 minute. Drain well, then transfer to a hot pan with a small lug of olive oil and a pinch of salt. Sear briefly until lightly charred, then remove from the heat.

Wash and dry the leaves, then tear into rough pieces. Cut the cucumber and avocado into chunky bite-sized pieces.

Dressing

  • Juice of 1 lime

  • 3 tablespoons olive oil

  • ½ small clove garlic, finely grated

  • ½ teaspoon grated ginger

  • 1 generous teaspoon honey or palm sugar

  • Salt, to taste

General rule: A fail-safe dressing is 3 parts oil to 1 part acid. If you're making a larger batch, simply keep this ratio.

Add all the dressing ingredients to a jar, shake well and taste. Adjust with more salt or lime juice if needed.

To Serve

Pour the dressing into a large bowl, then add the leaves and warm corn.

Toss well to coat.

Fold through the cucumber, avocado and cilantro, then taste and season with an extra pinch of salt if needed.

Plate in a fresh bowl and finish with a spoonful of salsa macha if you like a little heat.

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Blue corn tortilla with squash blossom & pickled onion

Ingredients

  • Organic blue corn tortillas (I like El Machete)

  • Oaxacan string cheese

  • Squash blossom flowers - if not in season, roast 1 sweet potato, cut in to chunks until soft, and use in place of squash flower

  • 1 red onion

  • Apple cider vinegar

  • Sugar (I use palm sugar or brown sugar)

  • Sea salt flakes

  • Cilantro

  • Salsa macha, to serve

Pickled Onion

You can pickle the onion quickly or prepare it the day before.

Slice the onion finely into half-moon shapes (you don't want the pieces too short). Place the onion in a jar and cover with apple cider vinegar. Add a teaspoon of sugar and a couple of pinches of sea salt. Leave to pickle while you prepare the quesadilla, or overnight for a stronger flavour.

Quesadilla

I like to use a comal (a traditional flat Mexican skillet), but a flat frying pan works just as well.

Place the comal over a medium flame. Lay one or two raw tortillas onto the pan. As they begin to warm, they'll soften. Turn them over so both sides become pliable.

On one half of each tortilla, place a squash blossom so it covers the surface. If you're using larger tortillas, use two blossoms.

Layer strips of Oaxacan cheese over the flower. (If you can't find Oaxacan cheese, mozzarella can substitute — simply cut it into strips.)

Fold the tortilla over and gently press it down. Cook, turning once or twice, until the tortilla is lightly crisp and the cheese has completely melted.

To Serve

Sprinkle with a few flakes of sea salt, a small heap of pickled onion, a spoonful of salsa macha, and fresh cilantro.

Eat immediately, while hot.