200g aged Parmesan cheese, cut into long thick wedges
¼-½ tsp dried chilli flakes
several fresh thyme sprigs
freshly ground salt and black peppercorns
1 cup baby spinach leaves
1 cup marinated artichokes quarters
½ cup katamata olives
½ punnet cherry tomatoes, halved or ½ cup semi sundried tomatoes, roughly chopped
2 tbs balsamic vinegar
2 tbs extra virgin olive oil
finely grated lemon rind
Preheat the oven to 200C. Line two baking trays with baking paper. Draw 6 x 6-8 cm circles on the paper. Vary the size as desired.
Attach the slicer shredder with the fine shredding drum to the stand mixer. Place the mixing bowl under the chute. Turn the mixer to speed 8. Add the cheese to the hopper, pushing down with the stomper.
Evenly scatter the cheese over the circles and sprinkle with chilli flakes and thyme. Season well with salt and pepper.
Bake for 10 minutes or until the cheese has melted and the tuile is a rich, dark golden colour. Working quickly, remove the trays from the oven. Wait about 20 seconds to allow the cheese to cool a little and then lift the disc with a lifter and quickly mould over a wooden spoon. Remove carefully to a cake rack to cool. Repeat with the remaining discs.
To serve: place the spinach and marinated vegetables into a bowl. Add the vinegar, oil and season well with salt and pepper. Fill each tuile wafer and top with lemon rind.