Parsley omelette with olive ricotta
Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share
Rosé sangria
- Preparation and cooking time
- Prep:
- Plus chilling, no cook
- Easy
- Serves 4
Skip to ingredients
- 3 nectarinesor peaches, stoned and sliced
- 200g strawberriessliced
- 750ml bottle Spanish rosé wine
- juice 1 orange
- 1 tbsp golden caster sugar
- 50ml orange liqueur(we used Grand Marnier)
- 300ml sparkling water
- small handful mintsprigs
Nutrition: per serving
- kcal255
- fat0g
- saturates0g
- carbs25g
- sugars25g
- fibre2g
- protein2g
- salt0g
Method
step 1
Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.
