Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Saturday, 13 February 2016

Beef and Noodle Salad

I went a little crazy on the chilli when I made this the first time - had me running to the fridge to stick my tongue on ice! Apart from that little mistake this is an awesomely fresh and quick weekday meal slightly adapted from Penny Oliver's Simple Salad cookbook - well worth grabbing one for the humid Auckland summer.

INGREDIENTS

serves 2
  • 600 grams rump steak
  • 200 grams dried vermicelli rice noodles
  • handful sweet peas, podded & used raw
  • ½ telegraph cucumber, peeled and cut into 3cm pieces
  • 6 cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • ½ cup each mint and Thai basil leaves (I only had normal basil on hand)
  • 1 long red chilli, seeded and thinly sliced (don't forget to check heat of chilli!)
  • Asian Dressing (see below)
  • ¼ cup roasted unsalted peanuts, chopped
Asian Dressing 
  • 3 tablespoons soy sauce
  • 1 teaspoon Tabasco sauce (or any hot chilli sauce)
  • 2 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
Shake all the ingredients together in a sealed jar to combine.

METHOD
  1. Pan fry rump steak to your liking and allow it to cool.
  2. Cook the noodles according to the packet instructions and drain well. Add to large serving platter followed by the peas, cucumber, tomatoes, red onion, herbs and chilli. 
  3. Layer sliced beef over the top followed by the dressing then mix. Serve with peanuts scattered over the top and enjoy :)

Wednesday, 11 February 2015

Prawn and Kelp Noodle Salad

Delicious quick weekday meal? Tick. Packed with antioxidants? Tick? Enough to justify a Flake afterwards? Tick. Tick. 

This is a great relaxing salad as you 'layer' up the ingredients as you go, mixing with your hands to help immerse the flavours and there's hardly any cooking involved. If you don't have kelp noodles on hand (worth looking for as they are gluten free and so nutritious) you can use glass noodles. Ditto with the other salad ingredients i.e if you don't have edamame beans try fresh peas. No cashew nuts, use pumpkin seeds or pistachio. Recipe is from Dish.

Ingredients
takes 30 minutes
serves 2-3

  • 400grams raw, peeled & deveined prawns
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds
  • 1/2 bag kelp or glass noodles, prepare according to packet instructions
  • 1/2 cup frozen edamame beans or fresh peas, cooked
  • 2 spring onions, finely sliced
  • 1 long chilli, sliced thinly (depending on hotness either de-seed or leave them in)
  • 1 medium carrot, grated or julienned
  • 1/4 red cabbage, finely chopped
  • 1/4 cup roasted cashew nuts
  • good handful fresh coriander

Dressing

  • 3 tbsp olive oil
  • 1/2 tsp sesame oil
  • finely grated zest & juice of an orange
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • sea salt & freshly ground pepper

Method

  1. I like to prepare all the salad ingredients before I cook the prawns. Add to a large serving platter as you slice & dice, mixing everything up with your hands (or spoon) as you go.
  2. To cook the prawns heat oil in large fry pan over a medium-high heat and add prawns, don't clutter the pan. When they change colour slightly take off the heat, sprinkle with sesame seeds and season. Set aside to cool.
  3. For the dressing, place all the ingredients into a jar and give it a good shake. Add to serving platter, top with the prawns and enjoy!


Friday, 24 October 2014

Petite Kitchen: Sage and Lemon Butter Beans

It's unbelievable how something so simple had Trevor & I fighting over the last spoonfuls. Awesome recipe out of one of my favourite cookbooks, My Petite Kitchen, by Eleanor Ozich. Again I didn't take a photo so using Eleanor's until I make them next.

Ingredients
serves 2 as a side dish
  • 1 can of organic butter beans, drained and rinsed
  • a good glug of extra virgin olive oil OR 1 Tbsp coconut oil
  • 1 large brown onion, diced 
  • 3-6 cloves of garlic (cut back if you aren't a big garlic fan)roughly chopped 
  • a large handful of fresh sage, leaves only 
  • juice of one lemon 
  • sea salt 
  • freshly cracked pepper

Method 

  1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and sage, and cook while stirring, until browned and slightly crispy. 
  2. Add the butter beans, and continue to cook for a minute or so. Add the lemon juice, and a good pinch of salt and pepper, and continue to cook for a further 2-3 minutes, just to let all the flavors sink in to each other. 
  3. Remove from the heat and serve immediately. Add a little more seasoning, and an extra drizzle of olive oil. Enjoy!


Photo source: Petite Kitchen

Friday, 9 May 2014

Salmon with Avocado Salsa

Salmon and avocado...say no more! This perfect team is quick & easy to whip up. Recipe is from Riverstone Kitchen.

Ingredients
serves 2
takes 30mins
  • 150ml olive oil
  • 1 lime - juice & zest
  • 2 tbsp mango or apricot chutney
  • 1/2 tsp ground cumin
  • bunch fresh coriander leaves, roughly chopped
  • 1 red chilli, seeds removed & finely chopped
  • 1 small red onion, finely diced
  • 2 large ripe avocados, peeled, pit removed and cubed
  • salt & freshly ground pepper
  • 2 x salmon fillets, skin on and pin-boned
  • 2 cups baby spinach leaves (or rocket)
  • 1 lime, halved for serving
Method
  1. To make the salsa, place 100ml olive oil, lime juice & zest,
    chutney, cumin, coriander, chilli and onion in a bowl and combine. Add avocado and gently mix together. Season & place in fridge until ready to use.
  2. Heat a pan on high, add dash olive oil (unless you are using non stick pan). Season salmon fillets and place into pan, skin side down. Cook on high until the skin is crisp - usually takes 2-3 minutes then turn over and cook other side for 1 minute so the salmon is still rare in the middle. Let it rest for a few minutes.
  3. Divide the avocado salsa among serving plates and top with baby spinach leaves and finish with the salmon on top. Serve with half a lime and enjoy!

Sunday, 2 February 2014

Poached Chicken with Sesame Green Bean Salad

I choose this recipe of Bill Granger's as I needed a quick, healthy chicken recipe but boy was I surprised by the fantastic flavours and moist chicken. Definitely a repeater. For the poaching liquid use whatever you have on hand, throw in some fresh herbs, use stock or wine or vodka to give it that extra zing.

Ingredients
serves 2
takes 30 minutes
  • 3 coriander stems or parsley, leaves and all OR whatever fresh herbs you have
  • 1 tsp black peppercorns
  • 2 spring onions or chives, roughly chopped (optional)
  • 1 tsp sea salt
  • 2 skinless chicken breast fillets
  • 1 red chilli, finely sliced to serve OR sprinkle of dried chilli flakes
  • steamed rice, I used black rice but again, whatever you have on hand
Method
  1. Get your rice on as black rice can take up to 30 minutes
  2. Then get your beans on for the salad below 
  3. Place your chosen herbs, peppercorns, spring onion and salt into a saucepan and place chicken breasts on top, pour cold water over the top so chicken breasts are just covered.
  4. Bring to the boil then remove from heat, cover with a lid and leave to poach for 15 minutes.
  5. Once cool, slice chicken into 2 cm rounds, place on a serving plate and sprinkle with chilli and serve with the Sesame Bean Salad.
Sesame Bean Salad
  • 1 cup green beans, trimmed & halved
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 3 garlic cloves, finely chopped or smashed
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
  1. Blanch beans in a pot of lightly salted water for 2-3 minutes until they are bright green. Rinse under cold water.
  2. To make the dressing, in a small pot place soy sauce, vinegar, mirin and sesame oil & bring to the boil. Take pan off the heat and add garlic, ginger & sesame seeds. Enjoy!

Thursday, 12 December 2013

Squid & Baby Potatoes with Fried Chorizo Dressing

 I needed to use up some of the frozen squid hiding out in the back of my freezer and this recipe from Cuisine did the trick.

Ingredients
serves 4
takes 30 minutes
  • 5 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar (or sherry)
  • 1/2 cup pitted black olives
  • 1 clove garlic, minced
  • 2 tbsp capers
  • punnet of cherry tomatoes
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp olive oil
  • 1 spicy chorizo, diced 1cm
  • 8-10 baby potatoes, scrubbed
  • squid, I had a mix of pineapple cut & rings so used about 1/2 a bag
Method
  1. Heat oven to 180oC and place tomatoes in a small baking dish with a drizzle of olive oil and sprinkle of salt and freshly ground pepper. Roast for around 15 minutes or until tomatoes are slightly golden. Cool then place on a serving platter.
  2. Put potatoes in a saucepan of salted water & bring to boil until tender, about 10 minutes. Drain well and crush slightly with a fork and add to platter with tomatoes.
  3. Heat 1 tbsp olive oil in a medium-hot fry pan and fry chorizo for 4-5 minutes until crisp. Set aside & add to dressing.
  4. To make the dressing: Put the oil, vinegar, spring onions,
    olives, garlic, capers & coriander in a bowl and mix well. 
  5. To cook squid: Heat a heavy frying pan until very hot, season squid pieces then fry until they are slightly brown, only takes 1 minute as you do not want to over cook. Add to platter then spoon over dressing. Enjoy!

Monday, 2 December 2013

Succulent Poached Prawns with Israeli Couscous

This salad involves some prep but like most it's easy to throw together with minimal ingredients and provides a very filling, very yummy meal.

Ingredients
serves 4
takes 30 minutes
  • 1 cup Israeli couscous
  • small fennel bulb, thinly sliced
  • 2 bulbs garlic, minced
  • 500 grams prawns, shelled & deveined - I used frozen prawns that had been defrosted in the fridge for several hours so they were still cold and a little bit frozen
  • salt
  • 4-6 large handfuls of baby spinach leaves
  • bunch of mint, leaves finely sliced
  • 300 grams walnuts (or pine nuts), toasted
  • 1/3 cup of mayonnaise 
  • 1/4-1/2 cup plain natural yoghurt
  • 150 grams feta
  • lemon, juice & zest
Method
  1. In a large pot bring some water to a boil, add 1/2 tsp of salt, dissolve, turn the heat off and add the prawns so they are mostly covered & let it sit for 10 minutes or until the prawns have turned pink and cooked through.  
  2. Drain and add to a large platter with the baby spinach leaves, chopped mint & walnuts.
  3. Bring 2 cups of water to a boil, add the couscous then turn heat down to medium and cook until pasta is al dente, soft but pasta has a bite or slightly firm in the middle - mine took about 6 minutes. 
  4. Drain couscous then add the finely sliced fennel bulb & minced garlic and stir while couscous is still warm.
  5. Add to platter with spinach leaves. Crumble feta over the top.
  6. Mix mayonnaise and yoghurt and pour over salad.
  7. To serve - zest and juice a lemon and sprinkle over. Enjoy!
Adapted from Ray McVinnie

Tuesday, 26 November 2013

Smoked Fish & Soft Boiled Egg Salad

Love smoked Warehou which I grabbed for this quick & easy salad served with Speedy Mayonnaise with the zest of one lemon added to give it a more lemony taste.

Ingredients
serves 2
takes 30 minutes
  • 6-8 baby new potatoes, skin scrubbed 
  • 1 large bunch of asparagus, woody ends snapped off, blanched 
  • 2 cups wild rocket leaves or baby spinach leaves
  • 4 free-range eggs, soft boiled. I like Jamie's method
  • 500grams smoked fish in chunks, skin and bones removed
  • 2 spring onions or red onion, finely sliced
  • Speedy Mayo or shop bought - I added the zest of one lemon
  • freshly cracked pepper
  • sea salt
  • Lemon zest for servng
Method
  1. Preheat oven to 200ºC
  2. Scrub the potatoes, place into an oven dish and drizzle with olive oil and sprinkle with sea salt. Bake for 25-30 minutes until golden and tender, then halve.
  3. Make up some Speedy Mayo or use shop bought. Add the zest of one lemon.
  4. Break the woody ends of the asparagus spears and blanch for 1-2 minutes in boiling, salted water, then plunge into cold water to retain the bright green colour.
  5. Wash the salad leaves, discarding any thick stalks.
  6. Boil the eggs for 5 minutes in salted water for a soft runny centre. Drain and place eggs into cold water, peel when slightly cooled and halve.
  7. To assemble, spread the rocket on a large platter. Mix the fish, potatoes and spring onion with the mayonnaise and add to platter.
  8. Scatter the asparagus spears over the top, then add the eggs, making sure the yolks face upwards. Grind over some freshly cracked pepper and grate over some lemon zest and enjoy!

Adapted from Cuisine issue #114

Sunday, 17 November 2013

Asparagus, Baby Spinach & Bocconcini Salad

Whipped up (or should that be tossed up??) this salad tonight to go with a simple seared Tuna steak. Adapted from Cuisine with a few short cuts thrown in it had us both fighting for the last bits on the plate...not a bad result for a salad!



Ingredients
  • 2-3 gloves of garlic
  • sea salt
  • freshly cracked pepper
  • 1/4 cup of pine nuts, toasted
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 4 tbsp grated parmesan cheese
  • 2 large bunches of asparagus, woody ends snapped off, blanched
  • 1/4 fennel bulb, tough outer layer removed, sliced very thin
  • 3-4 cups baby spinach, washed
  • 4-6 balls of bocconcini, coarsely torn into chunks (or mozzarella or feta cheese)
Method
  1. Place garlic, sprinkle of sea salt & crack of pepper, pine nuts, lemon juice, olive oil and half the parmesan cheese in a narrow bowl or jug and whizz with a hand held or wand mixer until everything is mixed. Make sure the pine nuts are all chopped up, add more oil if dressing is too thick but I prefer it thicker rather than runny. Set aside in the fridge.
  2. Prepare the salad - cook asparagus in salted boiling for about a minute, drain then blanch in cold water. When cooled sliced in half down the middle. Place into a large salad bowl along with the thinly sliced fennel, baby spinach and bocconcini.
  3. Pour over dressing, sprinkle over rest of the grated parmesan cheese and enjoy!

Tuesday, 23 July 2013

Spiced Lamb, Spinach and Chickpea Couscous

On the table within 15 minutes...lovely succulent lamb served on top of lemony couscous. Fantastic week day meal.

Ingredients

serves 2
  • 1/2 cup couscous
  • 1/2 tsp turmeric
  • 1/2 cup boiling water
  • 1 tsp each ground cumin, coriander, smoked paprika (plain can also be used)
  • 2 lamb short loins (back straps) at room temperature
  • salt & freshly ground pepper
  • olive oil
  • 400g can chickpeas, rinsed & drained
  • juice of 2 lemons
  • several handfuls of baby spinach leaves
  • couple of small handfuls mint, roughly shredded
  • handful toasted pine nuts
  • thick Greek yoghurt to serve
Method
  1. Place couscous & turmeric in a small pot, pour hot water over,
    stir briefly and cover. Leave for 5 minutes.
  2. Combine dried spices in a bowl along with salt & pepper and rub lamb loins in the mix so both sides are covered.
  3. Heat a frying pan on a medium heat, add a spray of oil and pan fry lamb for 2-3 minutes each side for medium-rare. Remove from heat and let lamb rest for 5 minutes, then slice thickly.
  4. Grab a big platter and throw in the spinach leaves, chickpeas, pine nuts & mint. 
  5. Add the lemon juice to the couscous and fluff up with a fork then mix it in with the platter ingredients. Drizzle some olive oil on top and season before adding the sliced lamb. 
  6. Serve with the yoghurt with a squeeze of lemon juice. Enjoy!
Inspired by Next Magazine

Saturday, 16 March 2013

Spring Prawn Salad

 
Ingredients
serves 2
takes 20 minutes
  • 400g prawns, shelled, deveined, tails off
  • 1 tsp sesame oil
  • 1 tbsp fresh grated ginger
  • zest and juice of 1 lime
  • Sea salt
  • Freshly cracked pepper
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds (I used 50/50 white & black)
  • 2-3 fennel bulbs depending on size, thinly sliced
  • Bag of baby spinach
Method
  1. Mix the prawns with the oil, ginger & zest and season.
  2. Cover and stand for 15 minutes.
  3. Heat some oil in a frypan over a high heat & fry the prawns until opaque (1-2 minutes each side).
  4. Remove from heat and stir in the lime juice, 1 tbsp soy sauce and sesame seeds.
  5. Place sliced fennel and baby spinach leaves in a serving bowl, add the prawns & their pan liquids. Toss to serve. Enjoy!


Sunday, 10 February 2013

Thai Venison in Lettuce Cups

A quick, refreshing Thai dish, perfect with NZ venison.

Ingredients
serves 2
takes 20 minutes
  • 500 grams venison mince (I use Silver Fern Farms)
  • 3 garlic cloves, crushed
  • 1 red onion, diced
  • 2-3 chillies, finely sliced (red or green)
  • 3 small limes, juiced
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp soy sauce
  • 1/2 cup crushed roasted peanuts
  • 1/2 cup fresh coriander, roughly chopped
  • 1/2 cup vietnamese mint, roughly chopped
  • 1 iceberg lettuce
Method
  1. Heat a fry pan to medium-high heat and cook onions, garlic & chilli until soft. Add venison and cook until tender. Set aside to cool.
  2. Add all remaining ingredients except coriander & mint.
  3. Wash iceberg lettuce, discard outer leaves.
  4. Spoon the mixture into the lettuce cups. 
  5. Garnish with coriander, mint & chilli strips.



 

Wednesday, 6 February 2013

Fennel and Mozzarella Salad with Almonds

Another fantastic Dish Magazine recipe. So loving Clevedon Buffalo cheeses & yoghurts, especially the mozzarella. Mum still doesn't believe me when I tell her the buffalo are local...well shipped in back in 2008 but local now :)

Ingredients
Serves 2 as main
Takes around 20 minutes 

  • 2 medium zucchini
  • 1 fennel bulb
  • 1/3 cup plain yoghurt
  • 1 tbsp olive oil
  • 2 large balls fresh mozzarella
  • 1/4 cup almonds, roasted & roughly chopped
Dressing
  • 2 pieces preserved lemon
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 clove garlic, crushed
  • sea salt & freshly ground pepper
Scrape the flesh from the lemon skin & discard. Finely chop the skin & mix with remaining ingredients.
 
Method
  1. Shave zucchini into thin strips with a mandolin or vegetable peeler. Place in a colander & sprinkle lightly with sea salt. Leave for 10 minutes then pat dry with kitchen towels.
  2. Shave the fennel thinly using above methods.
  3. Spoon the yoghurt onto a serving platter & drizzle with the oil, salt & pepper.
  4. Slice the mozzarella & arrange over yoghurt then spoon over half the dressing & top with fennel & zucchini.
  5. Drizzle over rest of the dressing, almonds & a grind of black pepper. Enjoy! 


Warm Chicken Liver Salad with Hazelnuts

To toast and skin the hazelnuts for this recipe, place on baking tray and bake 180oC for 10 minutes. Cool, then place in a clean tea towel & rub to loosen the skins. This recipe is adapted from Annabel Langbein, Free Range in the City.

Ingredients
Serves 2 as a main
Takes around 30 minutes

  • 350g free-range chicken livers
  • salt & freshly ground pepper
  • 2 tbsp canola oil
  • 2 tsp butter
  • bag of baby spinach, rocket or watercress
  • 2 oranges, peeled & segmented
  • 2 tbsp hazelnuts, toasted, skinned & coarsely chopped
  • 1 tbsp lemon juice
  • a drizzle of pomegranate molasses (optional)
Method
  1. Trim chicken livers, cutting any large pieces in half. Season with salt & pepper.
  2. Heat butter in a large, heavy based fry pan and when it turns nut brown add the livers. Cook over high heat, turning once, until browned but still lightly pink in the middle. About 2 minutes on one side and 1 minute the other. Lift out of pan & set aside.
  3. Arrange spinach on a serving platter with oranges & hazelnuts. Add warm livers & gently toss. Drizzle with lemon juice & pomegranate molasses, if using, & season to taste. Serve immediately & enjoy!

Roast Chicken Salad with Orange Dressing

I've always eyed up the ready roasted chooks in the supermarket but I've had to walk away as they aren't free range. You can imagine my delight when I discovered Farro Fresh in Grey Lynn are now doing roasted free-range chicken. You can easily get enough meat for 4 people but we were rather hungry this night and two piglets devoured this easy as salad.

Ingredients
Serves 2 piglets
Takes around 15 minutes

  • 1 roasted free-range chicken
  • 1 large lettuce of choice i.e., cos or iceberg lettuce
  • bunch of grapes (or use seasonal fruit such as apricots, destoned & cut into wedges, pear slices or orange segments)
  • 2 spring onions, finely sliced
  • 1/2 cup pistachios (or plain roasted cashews or peanuts)
  • 1/4 cup finely chopped coriander or mint leaves
Orange Dressing
  • 2 tsp ground cumin
  • 1 tbsp grated fresh ginger
  • 2 tsp honey
  • 4 tbsp fresh orange juice (1 large orange or 2 small ones)
  • finely grated zest & juice of 2 lemons
  • 2 tbsp olive oil
  • salt and freshly ground pepper
 Method
  1. To make the Orange Dressing place all the ingredients into a jar and give it a good shake. Put aside in fridge.
  2. Strip chicken from bones discarding the skin and fat. Roughly shred into bite size pieces. Place into a bowl and toss with half the dressing.
  3. Grab a serving bowl and layer with the lettuce, top with grapes, spring onions, nuts & fresh herbs.
  4. Add the chicken and remaining chook and toss gently. Bon appétit!


Tuesday, 29 January 2013

Miso-glazed salmon salad with sesame & lemon dressing

Super quick, healthy salad for the start of the week. Great flavours from a few key ingredients.

(serves 2)
Takes 20 minutes


Glaze
  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1-2 tbsp hot water
To make the glaze, combine miso, mirin, sugar & water & mix well.

Dressing
  • 2 tbsp sesame oil
  • 1 lemon (or lime), juiced
  • pinch of sugar

Combine all the dressing ingredients in a small jar and shake well.

  • 2 carrots, peeled & sliced into small batons
  • 1 fresh chilli (or dried if you don't have any fresh ones on hand), seeds & ribs removed, finely sliced
  • 2cm piece of fresh ginger, peeled & minced or finely grated
  • handful fresh coriander (optional)
  • bag of salad leaves of choice
  • 400 grams salmon, skinned, boned & diced
  • Sesame seeds for garnishing
Method
  1. In a bowl mix prepared carrots, chilli & ginger with the dressing. Place salad onto large platter and toss with vegetables.
  2. Heat a large pan over a high heat. Spray with oil. Add salmon & cook quickly for 1-2 minutes until almost cooked.
  3. Reduce heat to lowest setting and add miso glaze. Toss to coat salmon pieces, cook for 1 minute and remove from the heat.
  4. Top salad with salmon pieces and any remaining glaze. 
  5. Sprinkle with sesame seeds & torn coriander leaves. Bon appétit!

Adapted from Healthy Food Guide



Sunday, 13 January 2013

Watermelon, Kalamata Olive Salad with Gouda

Inspired by Dish Magazines salad that uses black olives and firm ricotta. Experiment with what you have on hand, it's a beautifully refreshing salad and the harissa in the dressing gives it a wee kick.

Ingredients
(serves 4)
Takes 15 minutes to prepare
  • 1/2 large watermelon, rind removed, sliced into thin wedges (I also remove any large pips)
  • 100-150 grams firm gouda, ricotta or bocconcini, sliced
  • 1/2 red onion, finely sliced
  • 6 cherry tomatoes, cut into wedges
  • 2 radishes, finely sliced
  • 1/2 cup pitted kalamata olives, sliced
  • small handful of rocket leaves
Dressing
  • 1/3 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 - 1 tsp harissa
  • sea salt & freshly ground black pepper
Pop all dressing ingredients into a jar and shake well. 

Method
  1. Scatter onion, tomato, radishes & olives on a platter & drizzle with a little dressing.
  2. Arrange the watermelon wedges & cheese on top, slightly overlapping.
  3. Scatter with remaining ingredients, the rocket & remaining dressing.
  4. Grind over black pepper and a pinch of sea salt. Enjoy!
Goes well with grilled prawn kebabs.


Saturday, 12 January 2013

Chicken, Date, Grape and Hazelnut Salad

Another fantastic salad by Dish Magazine. I made a couple of changes & can't wait to make it again as I would like to try it with walnuts, pearl couscous and Agretti Fig Condiment.

Ingredients
(serves 4)
takes approx. 40mins
  • 500 grams free range boneless, skinless, trimmed, chicken thighs
  • 1 cup quinoa
  • one pot of Continental Stock Pot Vegetarian Concentrate
  • big bag of green beans, ends trimmed, halved
  • 1/2 small red onion, thinly sliced
  • 6 fresh dates, roughly sliced
  • big bunch of red seedless grapes, halved
  • 1/2 cup hazelnuts, buy in shell, grab your hammer & shell - fun! Place in 180oC oven, roast until brown (about 10mins but don't stray too far as you need to keep an eye on the nuts as they brown quickly) Set aside, cool then rub skins off. Chop roughly.
Dressing (next time I'm using the Fig dressing as that would be awesome with the dates) however this is what I used this time:

  • 2 cloves garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1/3 cup olive oil
Place in a jar with some freshly ground black pepper & give it a good shake (after you've put the lid on of course ;). Pop in the fridge. 

 Method
  1. Heat fry pan to a medium heat. Season chicken with salt & pepper & cook until golden and cooked through. I did mine for 5 minutes each side. Set aside until cool, then shred.
  2. Pour 2 cups of water in a saucepan & throw in a pot of Vegetarian Concentrate Stock. Bring to boil and add in 1 cup of quinoa, then simmer for around 10 minutes. Cool and drain. 
  3. Rinse pot and 1/3 fill with water. Bring to boil, throw in the beans & cook for 40 seconds. Drain & place in ice cold water then drain again.
  4. Grab a big bowl & combine all the ingredients. Enjoy!


Thursday, 13 December 2012

Honey Salmon Salad


Ingredients
(serves 2)
takes 20 minutes

  • 400g diced salmon (or dice up one or two deboned fillets)
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • freshly cracked pepper
  • bag of mixed lettuce leaves OR baby spinach
  • 2-3 handfuls of fresh green beans, trimmed
  • bunch of fresh asparagus, ends trimmed (take the end of the asparagus between your thumb and forefinger and bend until it breaks) 
Dressing
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey 
  • 2 tbsp lemon juice
  • 1-2 tbsp of olive oil
Method
  1. Make dressing: place all the dressing ingredients in a jar with a lid, shake and place in the fridge.
  2. Marinate salmon: whisk together in a bowl 2 tbsp honey, lemon juice & pepper and toss the salmon pieces until they are coated & set aside.
  3. To blanch veges: fill a large pot with 2 cups of water and bring to the boil. Add trimmed beans & asparagus. Cook for 1-2 minutes, strain and place veges in ice cold water. Strain & set place into a large serving platter or salad bowl.
  4. Heat a non stick fry pan over a medium to high heat.
  5. Place marinated salmon in the pan and cook for around 3-5 minutes.
  6. To serve: Place salad greens, beans & asparagus into the serving platter, place salmon over the top & pour over dressing with some freshly cracked pepper to taste. Bon appétit!


Inspired by donna hay

Saturday, 1 December 2012

Roast Pear, Blue Cheese & Walnut Salad

Ingredients
(serves 2)
Takes 30 minutes
  • 1/2 cup walnut halves
  • 1 firm pear, cored & cut into wedges
  • 50g firm blue cheese, crumbled
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • Salad leaves
Method
  1. Heat oven 190oC & bake walnuts until brown, about 5-10 minutes. Cool.
  2. Place pears in oven and drizzle with olive oil & roast 10-15 minutes until brown.
  3. Make vinaigrette by placing vinegar & mustard in a jar and shake until mixed.
  4. Arrange salad leaves in a bowl and arrange pears, walnuts & crumbled blue cheese on top & pour over dressing. Enjoy!