Spicy Fragrant Eggplant

Spicy Fragrant Eggplant

Recipe by Louis Tikaram

Ingredients

• 2 eggplants, cut into large dice

  2 cups Squeaky Gate extra virgin olive oil

  4 garlic cloves, finely chopped

  6 long red chilies, deseeded and chopped

  3 tsp finely grated ginger

  100 ml chicken stock

  100 ml Shaoxing wine

  75 ml Chinkiang black vinegar

  30 g caster sugar

  2 tsp sea salt

  1 tbsp cornstarch

Method

• Heat the oil in a wok over medium-high heat. Add the eggplant in batches and deep-fry until golden and just tender. Drain well on absorbent paper, leaving 2 tablespoons of oil in the wok.

  Add the chili, garlic, and ginger to the wok, and stir-fry until fragrant.

  Return the fried eggplant to the wok. Add the chicken stock, Shaoxing wine, black vinegar, sugar, and salt. Reduce the heat to medium and simmer until the liquid is absorbed, about 8 minutes.

  In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the eggplant mixture and stir to thicken.

  Serve the spicy fragrant eggplant in a nice big bowl and garnish with chopped green shallots.

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Lemon Pasta (Pasta Al Limone)

Lemon Pasta (Pasta Al Limone)

Recipe by Courtney Roulston

Dietaries – Vegetarian, meat-free
Serves – 4
Prep Time – 5 minutes

Ingredients

• 350 g San Remo Spaghetti

  3 tbsp Squeaky Gate extra virgin olive oil

  2 cloves garlic, minced

  2 tbsp flat-leaf parsley, chopped

  Juice and zest of 1 large lemon

  30 g Parmesan cheese, freshly grated plus extra to serve

  Coles sea salt

  Coles black pepper

Method

• Cook the pasta in a pot of salted boiling water for 9 minutes, then drain and reserve ½ a cup of the cooking water.

  Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute before adding in the parsley, lemon zest, lemon juice, and a pinch of salt. Add the pasta water then bring up to a simmer. Stir through the cheese and cracked pepper until the sauce starts to thicken slightly.

  Add the pasta into the sauce and cook, tossing occasionally for 2 minutes, or until the sauce has emulsified and is coating the pasta.

  Place into serving bowls and grate over more lemon zest and Parmesan cheese.

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Cabbage Udon Noodles

Cabbage Udon Noodles

Recipe by Brent Draper
Serves - 2

Ingredients

• 400g Coles Udon noodles

  1 steak cabbage

  1/2 cup chopped kimchi

  1 tbs gochugang

  3 tbs unsalted butter

  1 cup Coles Liquid Salt Reduced Real Chicken Stock + 1/2 cup

  2 stalks spring onion (white and green parts)

  60g pancetta crumb

  2 egg yolks

  Coles black pepper

  Coles sea salt

Method

• Take cabbage steak and lightly oil, season with salt and pepper and place on a fry pan on medium heat. You want the cabbage to darken and slightly char without burning it. Keep a close eye on it.

  To make kimchi mix, place butter, gotcugang and chopped up kimchi into a small food processor and blitz together.

  Turn cabbage of steak onto the other side and pour in 1 cup chicken stock, and place fry pan lid on top. Turn the heat down to low-medium.

  Once cabbage is soft and cooked through, take it out of the frying pan and reserve for later.

  Finely dice spring onion (white parts only), and place into the frying pan on medium heat.

  Place in 1/2 cup chicken stock and place in udon noodles.

  Loosen udon noodles and add kimchi butter, keep stirring.

  In a small pan, place in pancetta crumb and cook until slightly crispy.

  Chop cabbage up into large chunks and add it to the udon noodles.

  To serve, place cabbage and noodles into a bowl, top with the chopped green part of the spring onion, pancetta crumb and an egg yolk. Season with salt and pepper.

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Baked Beans with Ham Sauce

Baked Beans with Ham Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20-25 mins

Ingredients

• 1 onion, diced

  2 celery sticks, diced

  2 carrots, diced

  2 garlic cloves, diced

  1 tbsp fennel seeds

  1 tbsp smoked paprika

  1 tbsp Coles cumin

  1 tbsp Coles coriander powder

  1 tbsp Coles garlic powder

  250g ham, diced

  ½ cup Coles BBQ sauce

  1 L bottle tomato passata

  2 cans white beans

  2 cans chickpeas

  Sea salt

  Pinch of Coles black pepper

  Squeaky Gate extra virgin olive oil

Method

• In a large saucepan, fry off the onion, carrot, and celery in olive oil until they begin to soften. Add in the garlic, fennel seeds, smoked paprika, cumin, coriander powder, and garlic powder. Toast them off for a minute or so, then add in the diced ham and cook for a further minute.

  Add in the BBQ sauce and tomato passata, along with half a jar of water. Bring the mixture to a boil and then add in the white beans and chickpeas. Cook until the sauce thickens and the beans absorb the flavours.

  Season the beans to taste with salt and pepper.

  Serve the baked beans with ham sauce in the same way you would serve canned baked beans. Enjoy on toast, with a poached egg, or in a toasted sandwich.

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Chicken & Sesame Caesar Salad

Chicken & Sesame Caesar Salad

Recipe by Louis Tikaram

Ingredients

• 1 chicken breast

  2 anchovy fillets, chopped

  1 small garlic clove, chopped

  1 lemon

  3 tbsp Coles tahini

  2 tsp Dijon mustard

  3 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp finely grated parmesan, plus more for serving

  1 pinch Coles sea salt

  1 pinch black pepper

  4 heads of Little Gem lettuce

  1 Asian pear, thinly sliced

  1 tsp toasted sesame seeds

Method

• Put the chicken breast into a saucepan. Add enough water to cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid. Let it cook for 10 minutes. Then turn off the heat and let it sit covered for a further 3 minutes.

  Take out the chicken and transfer it to a plate to cool down. Once cool enough to handle, shred the chicken.

  Finely chop the anchovies and garlic on a cutting board. Then, using the side of a chef's knife, mash them together until a smooth paste forms.

  Transfer the paste to a large bowl and squeeze in the juice from 1 lemon. Whisk in tahini, mustard, and 2 tbsp of water. Gradually whisk in the olive oil until the dressing is thick and glossy.

  Whisk in 3 tbsp of Parmesan and season with salt and pepper.

  Add the shredded chicken and lettuce (tearing any large leaves) to the bowl with the dressing, along with pear slices. Toss until the leaves are coated.

  Transfer the salad to a platter and top with more parmesan and sesame seeds.

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Turmeric Lime Prawns

Turmeric Lime Prawns

Recipe by Louis Tikaram

Ingredients

• 500 g peeled and deveined banana prawns

  2 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp butter

  ¼ cup minced eschalots

  4 garlic cloves, minced

  1 tbsp Coles ground turmeric

  2 tbsp fish sauce

  Zest and juice of 1 lime

  3 tbsp finely chopped fresh coriander

Method

• Heat the olive oil in a large frying pan or wok over medium-high heat. Cook the prawns for 2 minutes, tossing and stirring constantly, until just cooked through. Reduce the heat to medium and transfer the prawns to a plate.

  Add the butter, eschalots, and garlic to the pan; cook for 2-3 minutes, until aromatic. Stir in the turmeric and fish sauce.

  Add the prawns back to the pan, along with the lime zest and juice, and fresh coriander. Toss the prawns in the sauce until well-coated.

  Serve the turmeric lime prawns with steamed rice or even some fresh grilled bread.

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Parsley Pesto

Parsley Pesto

Recipe by Courtney Roulston

Serves - 6

Ingredients

• ½ cup pine nuts

  2 garlic cloves, peeled and chopped

  2 cups parsley leaves, well-packed

  120 g parmesan cheese, grated

  ½ cup olive oil

  juice of half a lemon

  Pinch of salt

Method

• Toast the pine nuts in the frying pan over a medium heat.

  Add the garlic and the toasted pine nuts to the bowl of the food processor.

  Process the mix until fine and crumbly.

  Add the parsley leaves to the food processor and process until finely chopped.

  Place the parmesan in the bowl of the food processor. With the motor running, slowly add the olive oil.

  Add the lemon juice and pulse to combine.

  Check seasoning and adjust if necessary.

  Using the spatula, scrape the parsley pesto into the serving bowl

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Tandoori Beef Kebabs with Quick Carrot Salad

Tandoori Beef Kebabs with Quick Carrot Salad

Recipe by Courtney Roulston

Dietaries – Gluten Free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 750g beef

  2 tbsp Patak’s tandoori paste

  1.5 cups Greek yoghurt

  Sea salt

  Black pepper

  3 medium carrots, peeled into strips with a toothed peeler

  1 small red onion

  1 tbsp ginger, peeled, finely julienned

  1 lime, plus extra to serve

  2 tsp maple syrup

  ¼ bunch coriander, sprigs picked

  3 tbsp oil

Method

• Place the onions into a small bowl and squeeze over the juice of the lime and a pinch of salt. Set aside for 10 minutes.

  Heat a grill plate over a medium heat. Place the beef into a large bowl and add in the tandoori paste, half of the yoghurt, salt, and pepper. Mix well then thread onto skewers so they are all an even size. Drizzle with 1 tablespoon of the oil and cook for 3-4 minutes each side, turning occasionally or until the beef is cooked through. Set aside to rest.

  Drain the onions from the lime juice and reserve the liquid. Place the carrot into a mixing bowl with the ginger and coriander. Mix the lime juice with maple syrup, remaining oil, salt, and pepper. Pour the dressing onto the carrot salad and gently toss.

  Place the beef skewers onto a serving platter with the remaining yogurt and serve with carrot salad, onions, and extra lime wedges.

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Thai Red Prawn Curry

Thai Red Prawn Curry

Recipe by Louis Tikaram

Ingredients

• 50 ml Squeaky Gate extra virgin olive oil

  1 tbsp red curry paste

  2 chilies, finely chopped

  2 lemongrass stalks, bruised

  10 lime leaves

  600 ml Coles coconut milk

  3 tsp fish sauce

  1 tbsp palm sugar

  10 Coles raw tiger prawns, peeled, deveined, tails intact

  1 cup picked Thai basil

  Pinch of Coles sea salt

  Pinch of Coles black pepper

• Method

• Heat the oil in a large saucepan over medium-high heat. Add the red curry paste and stir until fragrant.

• Season with palm sugar and cook until fully dissolved.

• Add the chopped chilies, lime leaves, and bruised lemongrass. Stir in the coconut milk and fish sauce. Season to taste and bring to a boil.

• Reduce the heat to low and simmer for 5 minutes to let the flavours develop.

• Add the prawns and simmer until just cooked, approximately 4 minutes.

• Stir in the Thai basil.

• Serve the Thai red prawn curry immediately.

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Spirale con Vedura (green veggies)

Spirale con Vedura (green veggies)

Preparation Time: 10mins
Cooking Time:15mins

Ingredients

• 1pkt San Remo Spirale

  ½ bunch kale, washed, sliced thinly

  2 zucchini, sliced thinly

  1 bunch broccolini, sliced

  2 garlic cloves, sliced thinly

  1 red chilli, seeds removed, sliced

  4 anchovy fillets

  Olive oil

  100g butter

  1 cup grated Reggiano parmesan

Method

• Gently boil kale, broccolini and zucchini in a large pot with salted water.

  Cook for 3 mins or until tender and remove.

  Next add pasta and cook as per packet directions.

  In a large frying pan on medium heat, add good amount of olive oil, garlic, chilli, and anchovies. Sautee for 3mins.

  Add greens into pan and cook for further 3mins.

  Remove pasta from pot and add into the pan.

  Mix together and add salt and pepper to taste.

  Turn off heat and toss through butter, parmesan and serve.

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Steamed Silken Tofu with Spring Onion and Ginger Sauce

Silken Tofu with Spring Onion and Ginger Sauce

Recipe by Michael Weldon

Dietaries – Vegan
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

• 1 Block of Nature's Kitchen silken tofu

  1 bunch spring onions, some green saved for garnish

  1 thumb-sized piece of ginger

  2 garlic cloves

  1 jalapeno chili

Tamarind Caramel

• ½ cup sugar

  1 tbsp tamarind

  2 tbsp Coles soy sauce

  1 tbsp Coles rice vinegar

  2 garlic cloves

  5 slices of ginger

Garnish

• 1 tbsp fried shallots

  Squeaky Gate extra virgin olive oil

Method

• Combine the spring onion, ginger, garlic, and jalapenos with a pinch of salt in the jug of a stick blender. Add ½ cup of oil and blend until a smooth but chunky sauce.

  In a saucepan, combine the tamarind caramel ingredients. Place over medium heat and cook until the mixture reaches a thick caramel-like texture.

  Place the tofu on a serving plate that will fit into your steamer. Heat water in a wok until steaming. Place the tofu into the steamer and steam until heated through.

  Once the tofu is steamed, top it with the spring onion salsa and drizzle over the caramel.

  Garnish with fried shallots and extra spring onion tops.

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Asian Apple Slaw

Asian Apple Slaw

Ingredients

• 2 unpeeled apples

  1 bunch breakfast radishes

  1 bunch green shallots

  1 teaspoon fish sauce

  3 tablespoon rice vinegar

  1 pinch of sugar

  3 tablespoon lime juice

  1 cup mint leaves

  1 cup coriander leaves

Method

• Cut radish and apples into matchsticks and chop the green shallots.

  In a large mixing bowl and add rice vinegar, lime juice, salt, sugar and fish sauce and mix well.

  Now add the sliced radish, apples, chopped green onions, mint and coriander and mix well.

  Serve as a refreshing salad as part of a banquet.

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Carrot, Cumin & Yoghurt Fritters

Carrot, Cumin & Yoghurt Fritters

Recipe by Courtney Roulston

Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes

Ingredients

• 3 large carrots, grated a box grater

• 2 teaspoons whole cumin seeds, toasted, crushed

• 2 spring onions, finely chopped

• 1 cup Jalna yoghurt (Bio or Greek)

• ½ cup mint leaves, chopped-plus extra to serve

• ½ cup coriander, chopped-plus extra sprigs to serve

• 2 free range eggs

• Sea salt and pepper to taste

• 2/3 cup self raising flour

• Zest of ½ lemon, plus wedges to serve

• Extra virgin olive oil for frying

• 1 tablespoon mango chutney to serve (store bought)

Method

• Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.

• Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.

• Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.

• Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.

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Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10 mins

Ingredients

• 4 Coles pork chops, pounded flat with a meat mallet or rolling pin

• 1 cup flour

• 4 eggs

• 2 cups panko breadcrumbs

• 1 tbsp fennel seeds, toasted and crushed with a mortar and pestle

• 1 tsp Coles chilli flakes

• ¼ cup grated parmesan

• Squeaky Gate olive oil

• Sea salt

Method

• In a bowl, mix together the breadcrumbs, fennel seeds, chili flakes, and grated parmesan.

• Dust the pork chops in flour, shaking off any excess. Coat them in beaten egg and then press the breadcrumbs mixture onto the surface of each cutlet.

• Fry the pork cutlets in olive oil until golden brown on all sides. Season with salt immediately after removing them from the fryer. Repeat the process for all the cutlets.

• Serve the crumbed pork cutlets with a side of shaved radicchio and cabbage salad, along with lemon wedges.

• Serve with shaved radicchio and cabbage salad and lemon wedges

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Flavours of Pho with Vegetable Gyoza Dumplings

Flavours of Pho with Vegetable Dumplings

Ingredients

• 1 pack of Mr Chen’s Gluten Free Vegetable Gyoza

• Flavours of Pho Stock

• 1L water

• 30grams beef stock base or beef stock cubes

• 1 tablespoon fish sauce

• 1 tablespoon white sugar

• 1 large knob ginger, sliced.

• 1/2 onion, large dice

• Pinch salt

• 2 cloves garlic

• 2 whole star anise

• 1 cinnamon stick

• Assembly

• 1 cup picked Thai basil leaves

• 1 cup bean sprouts

• 1/2 cup picked coriander leaves

• 1 long red chilli sliced

• 1 lime, cut into wedges

Method

• Add the beef stock and 1L water to a large saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Add garlic, star anise and cinnamon stick to the broth and simmer for at least 30 minutes, but no more than 45 minutes otherwise it might get too strong in flavour.

• Taste the broth to see that the spice Flavours have been extracted and adjust seasonings if necessary. Strain the broth then return to the saucepan.

• Bring the broth back to a simmer. In a separate pot, bring water to a boil. Cook the vegetable Gyoza then drain the water and add the gyoza straight to the broth, dish out the Gyoza between serving bowls.

• Top each bowl with Thai basil, bean sprouts, coriander, chilies.

• Garnish with a lime wedge.

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Tomato Salad with Puttanesca Dressing

Tomato Salad with Puttanesca Dressing

Recipe by Courtney Roulston

Dietaries – Gluten free
Serves – 4 as a side
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 2 x punnets Perino Medley Coloured Tomatoes

• Sea salt and pepper to taste

• 1/3 cup (80ml) extra virgin olive oil

• 2 good quality anchovies

• 2 cloves garlic, peeled, chopped

• 1 tablespoon baby capers, drained

• ½ teaspoons dried chilli flakes (optional)

• 1 teaspoon dried oregano

• ¼ cup small pitted black kalamata olives, lightly crushed

• ¼ cup fresh basil, leaves picked

Method

• Slice the tomatoes in half horizontally and arrange them on a serving plate cut side up. Season the tomatoes with a small pinch of salt and set aside.

• Heat the oil over a medium heat in a small frying pan. Add the anchovies and cook for 1 minute, or until they start to melt into the oil.

• Stir in the garlic, capers, chilli flakes, oregano and cook for 2 minutes, or until the garlic is fragrant and the capers are starting to slightly crisp on the outside. Add in the olives, half the basil leaves and cracked black pepper then turn off the heat.

• Spoon the warm puttanesca dressing over the tomatoes and garnish with basil leaves before serving.

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Pea Pesto Pasta

Pea Pesto Pasta

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10-15 mins
Cook Time – 15 mins

Ingredients

• 1 Pack San Remo Gluten Free Pasta

Pea Pesto

• 1 cup frozen peas, soaked in hot water to defrost

• 2 garlic cloves

• 1 bunch basil

• ½ bunch parsley

• ¼ cup pine nuts

• ¼ cup parmesan cheese, grated

• ¼ cup Squeaky Gate extra virgin olive oil

• Pinch of Coles sea salt

• Pinch of Coles black pepper

Toasted seeds

• ¼ cup toasted pumpkin seeds

• ¼ cup toasted sunflower seeds

• ¼ cup toasted pine nuts

• Extra parmesan to serve

Method

• In a mortar and pestle, pound the garlic into a paste, then add the pine nuts and do the same.

• Add in the parsley and basil, pound into a green paste.

• Add in the peas and pound into a chunky pesto.

• Add the grated parmesan cheese, olive oil, salt, and pepper, and pound to combine everything.

• Cook the pasta following the instructions on the packet.

• Once cooked, drain and reserve a little pasta water. Add the pasta back into the pot it was cooked in and add in the pesto.

• Mix to coat the pasta in the pesto, adding a little pasta water to help the texture.

• Serve the pasta topped with the toasted seeds and more parmesan.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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