Delicious salads - 4 seasons

Broad bean, barley & mint salad

 

 

Ingredients

• 1l vegetable stock
• 500g podded fresh broad beans (or use frozen)
• 225g pearl barley
• 2 handfuls mint leaves
• 200g radishes, quartered
• 100g whole hazelnuts, toasted and roughly chopped
• 140g goat's cheese, crumbled into small chunks

For the dressing

• 4 tbsp cold-pressed rapeseed or olive oil
• 1 tbsp red wine vinegar
• juice and zest ½ lemon
• 1 tbsp finely chopped mint leaves

 

Method

1. Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
2. Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
3. For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat’s cheese.

 

 

Asparagus, avocado & quinoa superfood tabbouleh

 

 

Ingredients

• 300g quinoa
• 250g soya beans
• 12 fat asparagus spears, woody ends snapped off and tips and stalks separated
• 300g Greek yogurt
• 1 tsp sweet paprika, plus a pinch to serve
• 2 garlic cloves, crushed
• zest and juice 2 lemons
• ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
• 4 spring onions (we used the ones with the fat bottoms), thinly sliced
• large pack mint, leaves picked
• 2 small packs dill, roughly chopped
• large pack parsley, roughly chopped
• 2 avocados, stoned, peeled and cut into chunks
• juice 3 limes
• 1 tbsp agave syrup
• 2 tbsp rapeseed oil

Method

1. Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
2. Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
3. Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won’t be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
4. On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

 

 

Cabbage & red rice salad with tahini dressing

 

 

 

Ingredients

• 200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
• 350g firm, round cabbages, shredded
• bunch spring onions, thinly sliced
• zest and juice 1 large lemon
• 3 tbsp extra virgin olive oil, plus extra to serve (optional)
• 1 tsp clear honey
• 1 tbsp tahini paste
• 100g Greek-style natural yogurt
• 1 garlic clove, crushed
• 50g dried cranberries or currants
• 2 tbsp pine nuts or a handful of walnut pieces
• ½ x 20g pack dill or parsley, roughly chopped

 

Method

1. Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.
2. Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.
3. When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.

 

 

 

Warm cauliflower salad

 

 

Ingredients

• 1 cauliflower, broken into florets
• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 3 tbsp sherry vinegar
• 1½ tbsp honey
• 3 tbsp raisins
• small bunch dill, snipped
• 3 tbsp toasted, flaked almonds
• 50g baby spinach

 

 

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

 

 

 

Watermelon & feta salad with crispbread

 

 

 

 

Ingredients

• ½ a watermelon (about 1½ kg), peeled, deseeded and cut into chunks
• 200g block feta cheese, cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion, finely sliced into rings
• olive oil and balsamic vinegar, to serve

For the crispbread

• ½ a 500g pack white bread mix
• 1 tbsp olive oil, plus a little extra for drizzling
• plain flour, for dusting
• 1 egg white, beaten
• a mix of sesame seeds, poppy seeds and fennel seeds, for scattering

 

 

Method

1. Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
2. In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

 

 

 

Greek salad

 

 

Ingredients

• 4 large vine tomatoes, cut into irregular wedges
• 1 cucumber, peeled, deseeded, then roughly chopped
• ½ a red onion, thinly sliced
• 16 Kalamata olives
• 1 tsp dried oregano
• 85g feta cheese, cut into chunks (barrel matured feta is the best)
• 4 tbsp Greek extra virgin olive oil

 

 

Method

Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.

 

 

 

Celeriac & carrot remoulade

 

Ingredients

• 1 celeriac, shredded
• 1 large carrot, grated
• small bunch dill, chopped
• 6 tbsp light mayonnaise
• juice ½ lemon

 

 

Method

Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well, before mixing thoroughly into the veg. Will keep covered in the fridge for up to 3 days.

 

 

 

 

Roast carrot & bean salad with feta

 

 

 

Ingredients

• 1kg Chantenay or baby carrots
• few lemon thyme sprigs (optional)
• 2 tbsp olive oil
• 175g green beans, topped and halved
• 400g can butter or cannellini beans, drained and rinsed
• 1 small red onion, halved and finely sliced
• 200g pack feta cheese, crumbled
• small bunch mint

 

Method

1. Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
2. Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

 

 

 

 

South-western-style salad

 

Ingredients

• 2 sweetcorn
• 400g can black beans, drained and rinsed
• 1 avocado, cut into chunks
• 200g cherry tomatoes, halved
• 4 spring onions, roughly chopped
• 100g feta cheese, crumbled
• lime wedges, to serve (optional)

For the dressing

• 1 tsp ground cumin
• 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
• juice and zest 2 limes
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

 

Method

1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

 

 

 

Spiced bulghar, chickpea & squash salad

 

 

Ingredients

• 1 butternut squash, about 1kg/2lb 4oz peeled, seeded and cut into small chunks
• 2 red peppers, seeded and roughly sliced
• 2 tbsp harissa paste
• 1 tbsp oil
• 140g bulghar wheat
• 600ml hot vegetable stock
• 1 garlic clove, crushed
• juice of ½ lemon
• 150g natural bio-yogurt
• 400g can chickpeas, drained and rinsed
• 180g bag baby leaf spinach

 

 

Method

1. Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
2. Meanwhile put the Bulghar wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
3. Let the Bulghar wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach – the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm

 

 

 

 

Lemony potato, broccoli & goat’s cheese salad

 

 

 

Ingredients

• 500g bag new potatoes
• 1 tbsp extra-virgin olive oil
• zest and juice 1 lemon
• 1 broccoli head, cut into florets
• 200g green beans, trimmed
• 20g pack dill, leaves roughly chopped
• 100g goat's cheese
• 2 tbsp toasted pine nuts

 

Method

1. Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
2. Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
3. Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat’s cheese into chunks and scatter over with the pine nuts.

 

 

Warm chickpea salad

 

 

 

Ingredients

• 1 red onion, cut into wedges
• 2 courgettes, thickly sliced
• 1 red onion, seeded and cut into large chunks
• 375g ripe tomatoes, halved
• 5 tbsp olive oil
• juice of half lemon
• 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
• 2 x 400g cans chickpeas, drained
• 100g feta cheese, cut into cubes

 

 

Method

1. Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
2. Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
3. When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.

 

 

Moroccan aubergine & chickpea salad

 

 

Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas
• good bunch fresh coriander, roughly chopped
• 1 red onion, finely chopped

For the dressing

• 1 tsp each paprika and ground cumin
• 1 tsp clear honey
• 1 lemon, juice only
• 4 tbsp olive oil

 

 

Method

1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

 

 

Tricolore couscous salad

 

 

Ingredients

• 200g couscous
• 2 tsp vegetable stock (or use a cube)
• 250g pack cherry tomatoes, halved
• 2 avocados, peeled, stoned and chopped
• 150g pack mozzarella, drained and chopped
• handful rocket or young spinach leaves

For the dressing

• 1 rounded tbsp pesto
• 1 tbsp lemon juice
• 3 tbsp olive oil

 

Method

1. Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
2. For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.
3. Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

 

 

 

Summer couscous salad

 

 

Ingredients

• 250g couscous
• 250ml vegetable stock, boiling
• 400g can chickpeas, drained and rinsed
• 1-2 tbsp vegetable or olive oil
• 300g courgettes, sliced on the slant
• 300g small vine-ripened tomatoes, halved
• 250g pack halloumi cheese, thickly sliced and then halved lengthways

For the dressing

• 125ml olive oil
• 3 tbsp lime juice
• 2 large garlic cloves, finely chopped
• 2 tbsp chopped fresh mint
• ½ tsp sugar

 

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

 

 

 

Quinoa, lentil & feta salad

 

 

Ingredients

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon, roughly chopped
• 14oz 400g can Puy or green lentils rinsed and drained
• ¼ cucumber, lightly peeled and diced
• 100g feta cheese, crumbled
• 6 spring onions, thinly sliced
• zest and juice 1 orange
• 1 tbsp red or white wine vinegar

 

 

Method

1. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
2. Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
3. Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

 

 

Squash & barley salad with balsamic vinaigrette

 

 

 

Ingredients

• 1 butternut squash, peeled and cut into long pieces
• 1 tbsp olive oil
• 250g pearl barley
• 300g Tenderstem broccoli, cut into medium-size pieces
• 100g SunBlush tomatoes, sliced
• 1 small red onion, diced
• 2 tbsp pumpkin seeds
• 1 tbsp small capers, rinsed
• 15 black olives, pitted
• 20g pack basil, chopped

For the dressing

• 5 tbsp balsamic vinegar
• 6 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 garlic clove, finely chopped

 

Method

1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

 

 

Halloumi, watermelon & mint salad

 

 

Ingredients

• 250g pack halloumi cheese, thinly sliced
• flesh from 1kg/2lb 4oz chunk watermelon, sliced
• 200g pack fine green beans
• small bunch mint, finely shredded
• juice 1 lemon
• 1 tbsp olive oil, plus extra to drizzle
• toasted pitta breads, to serve

Method

1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
2. Drizzle with a little more oil if you like, and then serve with warm pittas.

 

 

 Halloumi salad with orange & mint

 

 

Ingredients

• 3 medium oranges, segments and juice
• 1 small bunch mint, leaves chopped
• 4 tsp white wine vinegar
• 3 tbsp olive oil
• 2 x 250g packs halloumi cheese, drained
• 50g walnut pieces, toasted
• 145g rocket, watercress and spinach

Method

1. Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
2. Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
3. Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.

 

 

 

Mediterranean feta salad with pomegranate dressing

 

 

Ingredients

• 2 red peppers
• 3 medium aubergines, cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans, blanched (use frozen if you can)
• 1 small red onion, sliced into half moons
• 200g feta cheese, drained and crumbled
• seeds 1 pomegranate
• handful parsley, roughly chopped

 

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
2. Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.
3. Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

 

 

Blue cheese & grape salad with caramelised pecans

 

 

 

Ingredients

• knob of butter
• 2 tbsp caster sugar
• 50g pecans or walnuts
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 heads chicory
• 100g bag rocket
• 50g grapes (we used Muscat)
• 140g blue cheese (Roquefort is best)

 

Method

1. First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
2. To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.

 

 

 

Summer crunch salad

 

 

Ingredients

• 200g pack small button mushrooms, finely sliced
• juice 1 lemon
• 200g green beans, trimmed
• handful soft green herbs, such as basil, chervil, parsley and tarragon
• 100g cherry tomatoes, quartered
• 3 tbsp olive oil
• 75g parmesan (or vegetarian alternative), shaved into large curls

 

Method

1. In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
2. Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

 

 

 

Arugula Corn Salad with Bacon

 

 

Ingredients

• 4 large ears of corn
• 2 cups of chopped arugula (about one bunch)
• 4 strips of bacon, cooked, chopped
• 1/3 cup chopped green onions
• 1 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 1/8 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

 

Method

1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes

 

2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

 

 

Arugula Salad with Beets and Goat Cheese

 

 

Ingredients

Salad Ingredients:

• Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
• Fresh arugula - rinsed, patted dry with a paper towel
• Goat cheese - chevre
• Walnuts - chopped

Dressing ingredients:

• Olive oil
• Lemon
• Dry powdered mustard
• Sugar
• Salt and pepper

 

Method

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

 

 

Orange and Beet Salad

 

 

 

Ingredients

• 1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
• 2 large navel oranges, peels cut off with a small small knife and sliced
• 1 bunch of arugula leaves, cleaned, and any thick stems removed
• Several thin slices of red onion
• optional 1/4 cup chopped walnuts

Dressing:
In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.

• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon dried mustard
• Salt and pepper to taste

 

 

Method

 

1 Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.

2 Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.

 

 

 

Steak Salad

 

 

 

Ingredients

• Olive oil, canola oil, or grapeseed oil
• 1 lb skirt steak or flank steak
• Salt and freshly ground pepper
• 1/2 head lettuce greens
• 1 bunch of arugula, young leaves, tough stems removed
• 1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
• 4 scallions, thinly sliced
• Several toasted walnuts, chopped
• 4 oz goat cheese, crumbled
• Pomegranate seeds or thinly sliced kumquats (optional)

• 2 teaspoon lemon juice
• 2 Tbsp olive oil
• Salt and Pepper

Method

1 Heat a couple teaspoons of cooking oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle with a little salt. Sear the steaks in the pan on both sides, just until nicely browned. Remove from pan to a cutting board. Let rest for a few minutes before cutting. Slice thin slices, against the grain of the meat.
2 Toss together the lettuce greens, arugula, bell pepper, and scallions. Arrange on individual plates. Sprinkle on chopped walnuts. Sprinkle with goat cheese. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
3 Mix together the lemon juice, olive oil, and a dash of salt and pepper. Drizzle on salad.

Chicken Apple Arugula Goat Cheese Salad

 

Ingredients

• Olive oil
• 1 large shallot, peeled and sliced
• 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
• Salt
• 1 tart green apple, thinly sliced
• Baby arugula leaves - enough for a salad for four
• 1/4 cup toasted walnuts, roughly chopped
• 1/4 cup goat cheese - broken up into little pieces
• Lemon juice
• Salt and pepper

Method

1 Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly sauté the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through - 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
2 When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
Serves four.

Golden Beet and Pomegranate Salad

 

Ingredients

• 3 golden beets
• 1 cup diced red onion
• 1/4 cup red wine vinegar
• 1/4 cup chicken stock (or vegetable broth for vegetarian option)
• 3 Tbsp Triple Sec or other orange-flavored liqueur
• 1 Tbsp sugar
• 1/2 teaspoon grated orange peel
• 1 cup pomegranate seeds
• Salt
• 2 cups arugula and butter lettuce leaves
• 1/4 cup crumbled feta cheese

Method

1 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
2 Put the diced cooked beets, onions, vinegar, stock, Triple Sec, sugar, and orange peel in a skillet on high heat. Heat to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so). Remove from heat and let cool to room temperature.
3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens and sprinkle with feta cheese.

 

Asian Coleslaw

 

 

 

Ingredients

• 1 Tbsp creamy peanut butter
• 6 Tbsp vegetable oil
• 1/2 teaspoon toasted (dark) sesame oil
• 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
• 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
• 1/2 cup grated carrots
• 1/4 cup toasted, salted, shelled, peeled peanuts

Optional

• Chopped fresh cilantro
• Thinly sliced green onions or chives

Method

1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.
Great with fish or burgers.

 

Asian Noodle Salad  

 

 

 

 

Ingredients

• 10 ounces Chinese noodles (for making chow mein)
• 1/3 cup soy sauce
• 2 - 3 cups raw bite-sized broccoli florets (from about 1 head of broccoli)
• Salt
• 4 ounces mung bean sprouts (about 1 1/2 cups)
• 3 green onions, thinly sliced white and green parts
• 1 red bell pepper, cored and seeded, thinly sliced and cut into 1-inch long pieces
• 1/4 large purple cabbage, cored and thinly sliced (about 2 cups)
• 1 large carrot, peeled and slivered (just continue to peel with a peeler)

Dressing:*

• 1-inch piece of fresh ginger, peeled and roughly chopped
• 4 Tbsp white granulated sugar
• 1 medium clove of garlic, roughly chopped
• 1 teaspoon crushed red pepper flakes
• 1/3 cup canola, rice bran, or vegetable oil
• 1/3 cup unseasoned rice vinegar
• 4 teaspoons dark sesame oil

*This dressing is just enough to dress the noodle salad in the proportions given, and then lightly so. If you prefer stronger seasoning or more dressing, just increase the amounts by a half and add a bit more soy sauce to the noodles.

 

Method

1 Bring 4 quarts of water to a rolling boil in a large pot. If using Chinese noodles, do not add salt (they are already salted). If using soba or pasta noodles, add a tablespoon of salt to the water. Add the noodles to the pot. Stir the noodles frequently while they cook. Check the noodle package instructions, if using Chinese noodles, they should be done after 5 minutes of cooking. Drain the noodles, rinse with cold water to stop the cooking. Spread the noodles out on a sheet pan to air dry.

2 Place a steamer rack in the bottom of a 3 to 4-quart pot. Add enough water to come up to the level of the steamer. Heat until boiling. Add the broccoli florets. Cover and steam cook for 4 minutes. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
3 Place the cooked noodles in a large serving bowl. Toss with soy sauce to coat completely. Let sit to absorb the soy sauce while you make the dressing.4 Place the ginger, sugar, garlic, and red pepper flakes into a mini chopper or food processor. Pulse until finely ground. Add the vinegar and both oils to the ginger mixture. Pulse again until well blended5 Add the dressing to the soy-sauce infused noodles, tossing to coat completely. Then add the cooked broccoli, the sliced green onions, sliced bell pepper, sliced cabbage, shredded carrot, and mung bean sprouts.

If making more than a day ahead, toss the noodles with the soy sauce and half of the dressing and prep the vegetables. Then when ready to serve, toss the noodles with the vegetables and the rest of the dressing.

Asparagus Artichoke Salad

Ingredients

• 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
• 2-3 Tbsp lemon juice
• 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
• 2 Tbsp olive oil, divided
• Salt
• 1 teaspoon garlic powder
• 1 pint grape or cherry tomatoes, sliced in half
• 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)

Method

1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
2b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
3 Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

Avocado Beet Salad with Citrus Vinaigrette

Ingredients

• 4 medium-sized beets (any color), green tops removed, beets scrubbed clean
• 1 just ripe avocado
• 4 ounces mixed green lettuces
• 2 Tbsp pistachios, chopped

 

• 1 Tbsp minced shallot
• 2 Tbsp rice wine vinegar (unseasoned)
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh orange juice
• 2 teaspoons lemon zest
• 1 teaspoon orange zest
• A Pinch of salt
• 1/3 cup good quality light olive oil

Method

1 Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork. When done, drain, peel off the outer thick skin, and let the beets cool to room temp.
2 Whisk together the citrus vinaigrette ingredients in a small bowl.
3 When the beets are cool and you are ready to serve, cut the beets in half and the halves into wedges. Tip: use a plastic cutting board when cutting red beets. They will stain wooden cutting boards. Cut and peel the avocado, cut the avocado into chunks
4 Slice the avocado into wedges. Toss the salad greens with half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads

Avocado Salad with Heirloom Tomatoes

 

 

Ingredients

• 1 half avocado, peeled, sliced
• 1 half ripe heirloom tomato, sliced
• A pinch of chopped fresh chives or sliced green onions
• Juice from one slice of lemon
• A pinch of coarse salt (fleur de sel if you can get it)

 

Method

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

 

Marinated cauliflower and sprout salad with tomato dressing

 

 

Ingredients                            

• 2 tablespoons lemon juice
• 1 1/2 tablespoons extra virgin olive oil
• 1 large tomato, finely diced
• 1/2 small red onion, thinly sliced
• 600g cauliflower, cut into small florets
• 1 cup mung bean sprouts, rinsed
• 200g snow peas, trimmed, thinly sliced
• 1/2 cup small fresh basil leaves

 

Method

1. Step 1
   Whisk lemon juice and oil in a large bowl. Add tomato, onion and cauliflower. Season with salt and pepper. Stand for 1 hour to allow flavours to develop.
2. Step 2
   Toss sprouts, snow peas and basil together in a serving bowl. Spoon over dressing. Serve.

 

 

Brown rice and vegetable salad with basil dressing

 

 

 

 

Ingredients                         

Equipment

 microwave

Ingredients

• 200g leftover roast beef, thickly sliced
• 2 onions, cooked, cut into halves
• 250g packet 90-second brown rice
• 1 zucchini, halved lengthways, sliced
• 125g cherry tomatoes, halved
• 1/2 yellow capsicum, thinly sliced
• 2 teaspoons wholegrain mustard
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh basil leaves, finely chopped

                               

Method                            

1. Step 1
   Microwave rice following packet directions. Transfer to a bowl. Stir in zucchini. Cover. Stand for 5 minutes.
2. Step 2
   Add sliced beef to rice mixture with onion, tomato and capsicum.
3. Step 3
   Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss well to combine. Season with salt and pepper to taste. Top with basil leaves. Serve

 

Falafel fattoush

 

 

 

Ingredients                            

• 1/3 cup rice bran oil
• 2 small rounds Lebanese bread, split, torn into 3cm pieces
• 200g packet falafel mix
• 1/4 teaspoon mild chilli powder
• 250g cherry tomatoes, halved
• 1 Lebanese cucumber, seeded, thickly sliced
• 1 green capsicum, chopped
• 1 small red onion, cut into thin wedges
• 4 radishes, trimmed, thinly sliced
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh mint leaves

Hummus dressing

• 125g tub hummus
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil

Method

1. Step 1
   Pour oil into a medium frying pan over medium-high heat. Cook bread, in batches, for 1 minute or until golden and crisp. Transfer to a baking tray lined with paper towel to drain. Cool.
2. Step 2
   Make falafel mixture following packet directions. Stir in chilli powder. Season with salt and pepper. Shape mixture into 16 patties (approx 1 tablespoon per patty). Add more oil to pan if necessary. Cook falafel, in batches, for 1 to 2 minutes each side or until browned. Transfer to a baking tray lined with paper towel to drain.
3. Step 3
   Make Hummus dressing Combine ingredients in a small bowl. Season with salt and pepper.
4. Step 4
   Arrange bread, tomato, cucumber, capsicum, onion, radish, parsley, mint and falafel on a platter. Season with pepper. Drizzle with dressing. Serve.

 

 

Celery and apple slaw

 

 

 

 

Ingredients

                

• 4 celery sticks, cut into matchsticks
• 1 large green apple, cut into matchsticks
• 100g goat's cheese, crumbled
• 35g (1/3 cup) walnut halves, toasted, coarsely chopped
• 2 tablespoons creme fraiche
• 2 tablespoons lemon juice
• Pinch of caster sugar
• 1 1/2 tablespoons chopped fresh chives

 

Method                            

1. Step 1
   Combine the celery, apple, goat's cheese and half the walnut in a large bowl.
2. Step 2
   Whisk the creme fraiche, lemon juice, sugar and 1 tablespoon chives in a small bowl. Season. Pour over the celery mixture and toss to combine. Sprinkle with remaining walnut and chives.

 

 

Ancient grain salad with avocado and grapefruit

 

 

Ingredients                            

• /2 cup (100g) farro (see note)
• 1/2 cup (80g) cracked wheat (burghul)
• 1/4 cup (60ml) olive oil
• 1 pink grapefruit, peeled, cut into segments, plus
• 2 tablespoons juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 small bunch dill, roughly torn
• 1 small bunch mint, leaves torn
• 1 cup wild rocket leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 avocado, cut into 1cm pieces
• 1 tablespoon sunflower seeds, toasted
• 1 red onion, thinly sliced
• 2 tablespoons walnuts, toasted, chopped
• 1 teaspoon nigella seeds (see note) (optional)

Method                            

1. Step 1
   Cook the farro in a saucepan of simmering, salted water for 45 minutes or until tender. Drain, then set aside to cool.
2. Step 2
   Meanwhile, place the cracked wheat and 1 cup (250ml) boiling water in a heatproof bowl. Stand for 30 minutes until tender. Drain.
3. Step 3
   Whisk together oil, grapefruit juice, honey, mustard and vinegar, then season. Add farro, cracked wheat, herbs, rocket and spices, and toss to combine. Add grapefruit, avocado, sunflower seeds, onion and nuts. Scatter with nigella seeds, if using, and serve.

 

 

 

Quinoa salad with beetroot, pumpkin & persian feta

 

 

Ingredients                             

• 1 bunch small baby beetroot, trimmed, scrubbed
• 1/3 cup Coles Brand Australian extra virgin olive oil
• 800g pumpkin, peeled, cut into 3cm pieces
• 1 tablespoon thyme leaves
• 400g Coles Brand white quinoa, rinsed
• 2 oranges, peeled, white pith removed
• 1 tablespoon honey
• 1 teaspoon wholegrain mustard
• 1/3 cup flat-leaf parsley leaves, chopped
• 1/2 cup walnuts, toasted, chopped
• 120g Persian feta, crumbled

Method

1. Step 1
   Preheat oven to 200C or 180C fan. Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with 1 tablespoon oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or until tender. Set aside to cool.
2. Step 2
   Cook quinoa following packet directions. Set aside to cool.
3. Step 3
   Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine.
4. Step 4
   Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season

 

Pasta salad with lentils, pesto & beans

 

 

Ingredients                            

• 250g baby tomato medley mix, halved
• 200g dried wholegrain penne pasta
• 200g green beans, trimmed, sliced
• 400g can brown lentils, rinsed, drained
• 25g (1/3 cup) shaved parmesan
• 60g (1/4 cup) basil pesto
• 1/3 cup small fresh basil leaves

 

Method

1. Step 1
   Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
2. Step 2
   Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
3. Step 3
   Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.

 

 

 

Eggplant, zucchini and goat's cheese salad

 

 

Ingredients                            

• 1 large eggplant, trimmed, cut into 1cm-thick slices
• 3 zucchini, trimmed, thinly sliced lengthways
• 2 red capsicums, quartered, seeded
• 1/4 cup (60ml) extra virgin olive oil
• 2 teaspoons cumin seeds
• 1 bunch mint, leaves picked
• 100g goat's cheese, crumbled
• 1/2 cup (80g) toasted pine nuts
• 1 tablespoon sherry vinegar
• Char-grilled crusty bread, to serve

Method                             

1. Step 1
   Preheat a barbecue or char-grill pan on high. Brush the eggplant, zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle with cumin seeds. Season with salt and pepper. Add a quarter of the vegetables to the grill and cook for 1-2 minutes each side or until charred and tender. Transfer to a bowl. Repeat in 3 more batches with remaining vegetables.
2. Step 2
   Add the mint, goat's cheese and pine nuts and gently toss to combine. Place on serving plates. Whisk the vinegar and remaining oil in a bowl. Drizzle over the salad. Serve with char-grilled crusty bread, if desired.

Toasted barley salad with roast beets & sticky sweet dressing

 

 

Ingredients                            

• 160g (2/3 cup) pearl barley, washed, dried
• 1L (4 cups) water
• 2 bunches baby beetroot, trimmed, scrubbed
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 3 teaspoons honey
• 3/4 teaspoon wholegrain mustard
• 2 bunches asparagus
• 1 green apple, quartered, sliced
• 80g goat's cheese, crumbled
• 2 tablespoons pepitas, toasted
• Micro herbs, to serve

Method                           

1. Step 1
   Preheat oven to 190°C/170°C fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.
2. Step 2
   Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.
3. Step 3
   Whisk the oil, vinegar, honey and mustard in a bowl. Season.
4. Step 4
   Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
5. Step 5
   Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs

 

 

Barbecued pumpkin, red onion and spinach salad

 

 

Ingredients                            

• 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 3 red onions, cut into wedges
• 300g baby spinach leaves
• 200g feta, crumbled
• 1 tablespoon wholegrain mustard
• 2 tablespoons red wine vinegar

 

Method                            

1. Step 1
   Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.
2. Step 2
   Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.

 

 

 

Quinoa, pumpkin and broad bean salad

 

 

Ingredients                            

• 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
• 2 teaspoons dukkah, plus extra to sprinkle
• 195g (1 cup) quinoa, rinsed
• 435ml (1 3/4 cups) water
• 350g frozen broad beans
• 2 celery sticks, sliced
• 4 small radishes, sliced
• 40g (1/4 cup) dried cranberries
• 2 tablespoons pepitas, lightly toasted
• 1 small bunch watercress, leaves picked
• 1 tablespoon lemon juice
• 50g Persian marinated feta, plus 2 teaspoons oil from the jar

 

Method

1. Step 1
   Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.
2. Step 2
   Meanwhile, place the quinoa and water in a saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
3. Step 3
   Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
4. Step 4
   Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.
5. Step 5
   Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah

 

 

Chargrilled eggplant, olive and feta salad

 

 

Ingredients

• 200g Lebanese eggplant (see note)
• 1/2 cup pitted kalamata olives
• 50g Greek feta, crumbled
• 30g baby rocket leaves
• 1 tablespoon extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon caster sugar

 

Method                           

1. Step 1
   Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese eggplant in half lengthways. Spray with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
2. Step 2
   Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and 30g baby rocket leaves.
3. Step 3
   Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the dressing over the salad.

 

 

 

Cos and tomato salad

 

 

Ingredients                            

• 1 baby cos lettuce, leaves separated, torn in half
• 250g cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthways, thickly sliced diagonally
• 1 small red onion, cut into thin wedges
• 1/4 cup small fresh basil leaves
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Method                            

1. Step 1
   Place lettuce, tomato, cucumber, onion, basil and parsley in a large bowl. Combine the oil and vinegar in a small bowl. Season with salt and pepper. Drizzle dressing over salad. Toss to combine. Serve.

 

 

 

Lentil, roast beetroot and baby carrot salad

 

 

Ingredients                            

• 4 (about 400g) beetroots, peeled, cut into thin wedges
• 1 bunch baby carrots, trimmed, peeled, halved lengthwise if large
• 160g (3/4 cup) French green lentils
• 1L (4 cups) water
• 1/2 red onion, finely chopped
• 1 tbs balsamic vinegar
• 2 tsp olive oil
• 45g (1/4 cup) pepitas, lightly toasted
• 2 tbs chopped fresh mint
• 2 tbs chopped fresh continental parsley

Method                            

1. Step 1
   Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.
2. Step 2
   Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.
3. Step 3
   Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.
4. Step 4
   Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine

 

 

 

Classic caesar salad

 

 

Ingredients                           

• 4 eggs
• 6 slices prosciutto
• 1/2 small French style baguette, thinly sliced
• 2 tbs extra virgin olive oil
• 2 cos lettuces, outer leaves removed, halved lengthways
• 1 garlic clove
• Shaved parmesan, to serve

Caesar dressing

• 1 egg yolk
• 1 garlic clove, crushed
• 2 tsp Dijon mustard
• 1 tbs lemon juice
• 2 tsp Worcestershire sauce
• 160ml (2/3 cup) light olive oil
• 1 tbs hot water

Method

1. Step 1
   For the dressing, place egg yolk, garlic, mustard, lemon juice and Worcestershire sauce in a food processor and process until well combined. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Beat in hot water. Season. Cover and place in the fridge until required.
2. Step 2
   Place the eggs in a saucepan and cover with cold water. Bring to the boil, stirring constantly (to centre the egg yolk). Reduce the heat to medium. Simmer for 4 minutes. Refresh under cold water. Peel the eggs.
3. Step 3
   Preheat oven to 180C/160C. Line a baking tray with baking paper. Place the prosciutto on the tray and bake for 8-10 minutes or until crisp. Set aside to cool completely. Break the prosciutto into large shards.
4. Step 4
   Meanwhile, preheat a lightly greased chargrill pan on high. Brush baguette slices with the oil. Cook, in 2 batches, turning, for 2 minutes each side or until bread is golden and charred. Place the bread on a plate lined with paper towel to drain.
5. Step 5
   Plunge the lettuce into a large bowl of iced water for 10 minutes to chill. Drain well.
6. Step 6
   Arrange the lettuce on large serving plates. Rub one cut side of the bread slices with the garlic clove. Tuck the bread and prosciutto among the lettuce. Cut the eggs in half and place on top of the salad. Sprinkle with the parmesan and drizzle with the dressing.

 

 

 

Thai beef salad with nam jim

 

 

Ingredients                            

• 1 bunch coriander
• 3cm piece ginger, finely grated
• 2 cloves garlic, thinly sliced
• 4 long red chillies, seeded, thinly sliced on the diagonal
• 2 lemons, zested, juiced
• 2 tablespoons fish sauce
• 55g (1/4 cup firmly packed) brown sugar
• 700g beef sirloin, cut into 1cm x 4cm strips
• 80ml (1/3 cup) vegetable oil
• 1 red onion, halved, thinly sliced
• 1 Lebanese cucumber, halved, seeded, thinly sliced
• 1 cup mint leaves
• Chopped roasted peanuts and cooked rice stick noodles (optional), to serve

Method                           

1. Step 1
   To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
2. Step 2
   Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
3. Step 3
   Heat 2 tablespoons oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tablespoons oil and beef mixture.
4. Step 4
   Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice stick noodles, if using

 

 

 

Baby spinach, orange and macadamia salad

 

 

Ingredients                             

• 100g baby spinach leaves
• 2 oranges, peeled, halved, thinly sliced
• 50g macadamia nuts, toasted, chopped
• 100g marinated goat's feta*, drained
• 2 tablespoons lime-infused olive oil*, or olive oil

Method                            

1. Step 1
   Toss spinach, oranges and nuts together. Place on a platter, crumble over feta and drizzle with oil. Season well and serve.

 

 

 

Cherry tomato, cucumber and green bean salad

 

 

Ingredients                          

• 150g cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• 90g baby green beans, trimmed
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped dill
• 1 avocado, peeled, stone removed, sliced
• salt and pepper

Method

1. Step 1
   Place the tomato and cucumber in a large bowl.
2. Step 2
   Cook beans in a saucepan of boiling water for 2-3 minutes or until bright green and crisp. Drain again and refresh in iced water. Drain and set aside.
3. Step 3
   To make the dressing, combine olive oil, lemon juice and dill. Whisk.
4. Step 4
   To serve, add beans and avocado to tomato mixture. Season with salt and cracked black pepper. Drizzle with dressing and gently toss to combine. Transfer to a serving bowl. Serve.