Instructions

For the Salsa.

• Dice the tomatoes, shallots, and red chilli and combine in a medium bowl. Season with salt. Add the lime
• juice and coriander (cilantro) and stir to combine.

For the Mushrooms a la Grec.

• Gently warm the olive oil in a medium pan. Sweat the shallots in the oil for a minute or two. Add the
• quartered mushrooms and stir so all the mushrooms are coated in oil. Add the thyme leaves. Season with
• salt and pepper and leave on a low heat for about 10 minutes. Until the mushrooms are warm and tender.
• Let stand in the oil until ready to serve.

For the Pea Spread.

• Cook the peas in boiling well seasoned water unit they are just tender. Drain off the water. Add the butter
• and mash the peas with the back of a fork or a potato masher. Season with salt and pepper and add the
• mint leaves. Cool the pea spread quickly over ice so it keeps it's vibrant green colour. Top the pea tartines
• with the prosciutto.

For the Smoked Salmon.

• Whip the cream cheese until light and fluffy. season with salt and pepper. Add the lemon juice. Add the
• chopped dill and chives. Top these with tea smoked salmon.

For the Blue Cheese and Fig.

• Spread the Blue Cheese over a grilled toast and top with the quartered figs.