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We often hear about people having too much salt in their diet, however most people don’t realise that salt is essential for our bodies to function – in fact we can’t live without it!
Due to pollution in the ocean, most types of salt require stringent processing that can remove elements such as calcium and magnesium, which are naturally occurring in sea salt. Lake Crystal Salt is simply skimmed from the surface of a lake and harvested, making it one of Australia’s most pure and natural salts.
Lake Crystal Salt is distributed through Pacchini & Sons and can be purchased from Woolworths Supermarkets, Coles Supermarkets, independent grocers, fruiterers and delicatessens from RRP $3.95. Lake Crystal Salt is available as a 100g grinder and a 250g zip-lock pouch in fine or coarse salt granules.
INGREDIENTS
Lake Crystal Salt
1 pre-rolled sheet puff pastry
30g sun-dried tomatoes
2 punnets red cherry tomatoes
Freshly ground black pepper
For the Persillade:
30g flat leaf parsley
2 cloves garlic, peeled
METHOD
1. Preheat the oven to 200C, 400F, Gas 5
2. Cut the pastry sheet into 4 equal squares.
3. Arrange on a lightly oiled baking sheet.
4. With the tip of a knife, score a 1cm border around the edge of each square.
5. Prick the centres with a fork.
6. Purée the sun-dried tomatoes in a food processor and season with Lake Crystal Salt and pepper to taste.
7. Spread the purée over the centre of each pastry square, leaving the border free of topping.
8. Arrange the cherry tomatoes over the purée.
9. Bake in the oven for 20 minutes, or until the edges are puffed and golden brown.
10. Remove from the oven and sprinkle with the persillade while still hot.
To make the persillade:
1. Finely chop the parsley and garlic and mix together.
2. Persillade is a mixture of chopped parsley and garlic, which is added to certain French dishes after cooking.