Salads
Orange and Fennel Salad
2 oranges, peel removed and sliced½ orange juiced½ fennel bulb finely, shaved½ celery heart ,sliced3 sprigs mint leaves, picked½ granny smith apple, finely sliced2-3 slices dried orange, broken apart2 sprigs dill, pickedOlive oilSalt and pepperCombine all ingredients in a bowl and season with olive oil, orange juice and salt and pepper.
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Cauliflower Steak Salad
Ingredients 100g Quinoa 1 cauliflower, cut into steaks or florets 1 tbsp. ras el hanout 1 pear, julienned 2 tblspns currants 2 tblspns red wine vinegar 60g walnuts, toasted 30g pumpkin seeds toasted 1 spring onion, finely sliced 1 tbsp. bunch dill chopped 1 tbsp. parsley chopped 2 lemons 1 tablespoon chopped preserved lemon 50ml Olive oil Salt and pepper Method In a large bowl combine olive oil, salt, pepper, ras el hanout, zest and juice of 1 lemon, add the cauliflower and toss. Place on a lined baking tray and roast for about 10-15 minutes in a hot oven. Cook the quinoa in boiling salted water for a few minutes until tender. Drain. Add chopped herbs, spring onion, preserved lemon, juice of 1 lemon, currants and season with salt and pepper. Place the pear in a bowl and add chopped dill and parsley Dressing 2 tsps. capers, chopped 1 tsp Dijon mustard 40mls cider vinegar 80ml Olive oil 3 tbsps. chopped parsley 3 tbsps. chopped dill Combine all ingredients in a bowl and season to taste To assemble Place quinoa on a platter and top with the roasted cauliflower. Drizzle with a little dressing and top with the pear. Sprinkle over toasted walnuts and pumpkin seeds.
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Fennel Orange & Salmon Salad
Serves 4-6 4 salmon peices skin off olive oil1 tsp caraway seedssalt and pepper 1 witlof 1 celery heart finely sliced 2 small oranges peeled and sliced ½ small fennel bulb sliced 1 small cucumber peeled and sliced 1 tsp pink peppercorns ½ red onion finely sliced A handful of rocket leaves or watercress ¼ cup dill picked ¼ cup parsley leaves 1 lemon Toss the salmon with olive oil, caraway seeds, salt and pepper. Place on a lined baking tray and cook at 180C for about 8-10mins. It is best left slightly pink in the centre. Squeeze over a little lemon juice. Combine the remaining ingredients carefully in a bowl and season with salt and pepper, a splash of olive oil and a squeeze of lemon juice. Arrange carefully on a serving dish and break over the salmon.
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Quinoa & Spring Vegetable Salad
Salad serves 4-6 1 cup mixed colour quinoa2 cups chicken or vegetable stock 3-4 cup radish, finely sliced1 small fennel, finely sliced1 small red onion, finely sliced 150g sugar snap peas, blanched½ cup parsley, chopped½ cup coriander, chopped¼ cup fresh dill, chopped2 spring onions, sliced 1 small cucumber, peeled seeds removed and finely sliced 2 stalks Celery heart, finely sliced 1 lemon Rinse the quinoa and allow to drain. Heat a little oil in a saucepan then add the quinoa and toast for 1 or 2 minutes. Add the stock and salt to taste and bring to the boil. Turn down the heat to a simmer and cook for 15 minutes until the liquid had absorbed and the quinoa is tender. Place the quinoa into a large bowl and allow to cool. Once the quinoa is cool, add the remaining ingredients and dress with a splash of olive oil, zest and juice of 1 lemon and season to taste.
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Thai style Mushroom Salad
600g mixed mushrooms (shitake, button, enoki, swiss, brown, oyster), cut or torn into pieces 2 spring onions, finely sliced 1 shallot, finely sliced 2 garlic cloves crushed 1 inch piece ginger, finely chopped 1 chilli, sliced Pinch white pepper corns, crushed 3 Tablespoons fish sauce 3 Tablespoons lime juice 1 Tablespoon sugar Handful mint leaves Handful coriander, chopped ½ bunch Thai basil leaves lettuce cups or cabbage cups optional ¼ bunch of garlic chives, cut into inch lengths Add a little oil to a wok and add the chilli, ginger shallot and garlic and fry lightly. Add the mushrooms and toss to wilt. Add the fish sauce, sugar, pepper and lime, season to taste and add the herbs and arrange on a serving plate. Enjoy as a warm salad with rice or serve with lettuce or cabbage cups.
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Potato, Salmon & Prawn Salad
Serves 4-6 as a Starter3 potatoes sliced and cooked in salted water1 small celery heart, leaves picked4 sprigs fresh thyme1 red witlof¼ red onion 20ml red wine vinegar10g capersrocket leaves½ lemon juiceOlive oil200g hot smoked salmon10 cooked Australian prawns, peeledSlice the red onion and place into a small bowl and season with a little salt and pepper and a pinch of sugar. Drizzle over a little oil and a good splash of red wine vinegar. Set aside and allow to pickle. On a large platter or bowl arrange the cooked potato slices. Drizzle with a little olive oil and season with salt and pepper. Sprinkle over fresh thyme leaves then spoon over a little mustard dressing. Break over the salmon and arrange the prawns. Spoon over a little more of the mustard dressing. Sprinkle over the onions, capers and celery leaf and a few witlof leaves. Drizzle over a little more dressing. In another bowl toss the rocket leaves with a little lemon juice a drizzle of oil and salt and pepper and pile onto the centre of the plate. Enjoy this easy, light summer salad.1 tablespoon Dijon mustard60ml olive oilsalt and pepper20g honey1 lemon juiced Combine together; adjust seasoning to taste and set aside.
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Pumpkin & Fig Salad
½ small pumpkin, thinly sliced 3 figs 1 can lentils, drained 80g gorgonzola picante (or any blue cheese) toasted walnuts pomegranate seeds (optional) olive oil salt and pepper witlof leaves, to garnish Toss the pumpkin slices in olive oil, salt and pepper and roast in the oven until just tender. Remove and allow to cool. On a large serving platter arrange the pumpkin slices and sprinkle over the lentils, gorgonzola pomegranate, walnuts and few witlof leaves. Drizzle over a little olive oil and season with salt and pepper.
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Smashed Fig Salad
Serves 66 fresh figsolive oil, to drizzlesalt and pepper1 burrato or buffalo mozarella6 slices of proscuitoA few toasted walnutsFresh basil leaveschilli oil, to drizzledried fig slices (optional)vincotto, to drizzleLightly smash figs and arrange on a large platter. Drizzle with olive oil and season with salt and pepper. Carefully tear the burrata or buffalo mozarella into the centre and season with pepper. Drizzle with a little vincotto. Drape over the proscuitto slices, sprinkle over the toasted walnuts, fresh basil and spoon over a little chilli oil. Garnish with dried figs and enjoy.
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Thai Style Eggplant Salad
for the salad½ bunch Vietnamese mint, picked½ bunch mint leaves, picked2 sliced spring onions½ bunch coriander leaf roughly chopped1 bunch Thai basil leaves picked1 chilli, finely sliced1 shallot, finely slicedA handful of bean sprouts1 small cucumber, sliced1 green mango, sliced (optional)6 small apple eggplants or 3 long Japanese eggplants, slicedPlace all ingredients in a bowl and toss with nam jim dressing, add the fried eggplant slices and enjoy this hot spicy, textural Thai salad. For the dressing (nam jim)2 cloves garlicpinch of sea salt2 long red chillies2 green chillies50g sugar2 tbsp fish sauce2 tbsp lime juice4 coriander roots, scrapped8 white peppercornsPlace peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet. For the batter100g cornflour50g plain flour5g baking powder5g salt100-150ml soda waterSift the flours together10g cumin seeds20g coriander seeds5g ginger powder10g galangal powder (optional)5g chilli flakes5g white peppercorns10g turmeric powder10g mango powder (amchur)5g garlic powder (optional) In a large mortar pound the white peppercorns, add the cumin and coriander seeds, add the chilli flakes and pound to a powder. Add the remaining ingredients and combine well. Add the sifted flour and salt and mix. Slowly add the soda water to make a batter. Heat vegetable oil in a wok and dip the eggplant slices into the batter and carefully drop into the hot oil. Cook until golden and drain on paper towel.
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Prawn and Tomato Salad
200g fresh Australian prawns, de-veined2 garlic cloves, crushedolive oil2 Spring onions, finely sliced1 punnet cherry tomatoes, washed cut in half1 long red chilli, finely sliced1 lemon zest and juice3 radishes, finely sliced4 small tasty tomatoes (black Russian or cocktail tomatoes)4 Tablespoons fresh dill2 tablespoons parsley or fresh marjoram1 tsp sumacsalt & pepperMarinate the prawns in a little olive oil, salt, pepper, garlic and ½ the dill. In a bowl make a dressing with a little olive oil, lemon juice, lemon zest, sumac, chilli and season with salt and pepper, and set aside.Cut the cocktail tomatoes into uneven wedges and arrange on a platter or in a flat bowl. Sprinkle over the cherry tomatoes and radish slices. Cook the prawns on a BBQ or in a hot pan for a few minutes both sides until cooked through. Toss the prawns in the dressing and add the chopped herbs and then spoon over the tomatoes. Enjoy with crusty sour dough bread and a crisp white wine or cold beer.
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Thai Style Chicken Salad
IngredientsSalad 2 chicken breasts 12 white peppercorns 2 slices of lemon 4 coriander roots, scraped 50ml fish sauce 1 punnet cherry tomatoes 2 carrots, peeled 1 inch piece ginger, julienned 2 cucumbers 1 celery heart, sliced 1 bunch coriander, picked 1 bunch of spring onion, sliced 200g snow peas 1 bunch mint, picked 1 red onion, sliced Dressing 2 cloves garlic pinch of sea salt 2 long red chillies 2 green chillies 50g sugar 2 tbsp fish sauce 2 tbsp lime juice 4 coriander roots, scrapped 8 white peppercorns MethodPlace the chicken breasts in a saucepan and cover with water. Add peppercorns, coriander root, 1 spring onion, lemon and fish sauce. Bring to the boil, simmer for 5 minutes and turn off. Allow to cool in the liquid. Once cool, shred by pulling apart with your fingers. In a large bowl, using a peeler, shave the carrot into long thin strips. Cut the cucumber into quarters lengthways and cut away the seeds. Cut into 4mm pieces on the diagonal. Add the remaining ingredients, including the chicken, and lightly toss together. Add as much dressing as you need to flavour the salad, and mix well. It should take most of the dressing.Dressinglace peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet.
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Warm Pumpkin Salad
Ingredients ¼ japanese pumpkin cut into chunks 120g feta ½ small butternut pumpkin cut into chunks 1 tsp ground cumin 1 tsp chilli flakes 1 tsp fennel seeds lightly crushed 1 tsp ground coriander 2 spring onions sliced on the diagonal â…“ bunch mint, leaves picked â…“ bunch coriander, leaves picked 30g currants soaked in water 30g pepitas (pumpkin seeds), roasted ½ tin chickpeas, rinsed 1 onion finely sliced ½ tsp ground cinnamon Olive oil Squeeze lemon juice 1 tsp brown sugar Method In a large bowl, add pumpkin, ground cumin, ground coriander, chilli flakes, fennel seeds, salt and pepper and add a little olive oil and toss to coat the pumpkin. Place in a baking dish and roast 180°C until cooked. In a pan, add 4 tablespoons olive oil together with the sliced onions and a pinch of salt. Cook on high heat stirring constantly until golden brown. Remove immediately and strain off the oil. Return to the pan and add the brown sugar, cinnamon and a squeeze of lemon and cook 1 minute until the sugar dissolves. Remove and drain on absorbent paper. Set aside. In a small bowl combine the mint leaves, coriander leaves and spring onions and add a splash of oil and toss. When the pumpkin is cooked, crumble over the feta, sprinkle with the chickpeas and currants. Sprinkle over the herbs, roasted pumpkin seeds and top with the fried onions.
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