Salads
Summer Seafood Salad
Ingredients 12 large cooked & peeled local prawns 12 snow peas 1 bunch asparagus (top 8-10cm) Celery heart and leaves finely sliced 1 small jar salmon roe (optional) 1 avocado 2 spring onions finely sliced on the diagonal ¼ bunch mint, washed & leaves picked â…“ bunch coriander washed & leaves picked â…“ bunch Thai basil washed & leaves picked Crispy fried shallots Cos lettuce heart 1 carrot roughly chopped 1 stalk celery roughly chopped â…“ bunch rau ram (Vietnamese mint) washed & leaves picked 2 Lebanese cucumbers peeled & shaved into ribbons Salmon 300-400g piece Atlantic salmon fillet skin off 300ml white wine 1 onion sliced 2 fresh bay leaves 5 parsley stalks 8 coriander roots washed & scraped ½ lemon cut into slices 1 stalk lemongrass bruised Dressing 1 stalk lemongrass finely chopped 2 tbsp finely grated ginger 1 garlic clove finely grated 60ml rice vinegar 10g sugar 30g light soy sauce (to taste) 150ml olive oil MethodFor the salmon, place all ingredients in a saucepan except the salmon and bring to the boil. Reduce the heat and simmer for a few minutes. Add the salmon and turn off the heat. Allow to cool in the liquid. Gently remove and flake. For the dressing combine all ingredients together in a bowl and set aside. Blanch the snow peas and asparagus tips in boiling water for 1 minute. Strain and place in a bowl of iced water to refresh. Drain and dry on a paper towel. To AssembleGently scatter some of the cucumber ribbons, cos lettuce leaves, celery heart, sprigs of herbs, snow peas and asparagus tips. Peel & cut avocado into 6 even slices. Arrange a few pieces and then add a few prawns and some of the flaked salmon keep gently arranging all the ingredients topping with a good scattering of fresh herbs and a sprinkle of crispy fried shallot. Spoon over the salad dressing and place a few small spoons of salmon roe around the plate and falling off the leaves to garnish.
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Dal Moth Salad
Ingredients 1 punnet sprouted mung beans ½ red onion finely diced 1 large tomato diced 1 bunch chopped Coriander ½ pomegranate seeded (optional) 1 Lebanese cucumber finely diced Lemon juice to taste Chat masala to taste 1 chilli chopped 1 tsp Turmeric powder Salt MethodBlanch sprouted mung beans in salted water with the turmeric. Drain and cool. Mix all the ingredients together and season with salt, Chat masala and lemon juice.
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Feta, Watermelon & Haloumi Salad
Ingredients 30g toasted almonds roughly chopped ½ jar good quality marinated feta ½ small cucumber peeled, seeds removed, sliced 500g-600g watermelon sliced 2cm thickmint leavespinch sumac ½ red onion 1 Pita bread 200ml red wine 50g sugar 60ml olive oil 1 bayleaf 100g raspberries (frozen is fine) 100g red grapes cut in half 40ml red wine vinegar Pinch cumin powder Baby cos leaves1 packet haloumi, sliced ½ teaspoon black peppercorns, crushed Celery heart, leaves picked & stalk sliced finely on the diagonal Method In a saucepan combine the raspberries, red wine, sugar, black peppercorns & bay leaf & reduce until it starts to get syrupy. Remove the bay leaf & add the red wine vinegar, olive oil & season with salt. Adjust to taste, by adding more vinegar if needed. Slice the onion & season with salt, pepper, a pinch of sugar & olive oil. Set aside to soften. Rip the pita bread into pieces & toss with a light squeeze of lemon juice, salt, olive oil, sumac & cumin powder. Dry in the oven until crisp. Lightly fry the haloumi on a medium heat until golden on both sides. On a serving plate or large flat bowl, arrange a few slices of watermelon & sprinkle over a few mint leaves, celery leaves & stalk, cucumber, almonds, grapes, cos leaves, haloumi, marinated feta & onion slices. Keep gently layering the salad ingredients. Drizzle over as much dressing as you need & serve with pita crisps. A delicious & refreshing salad!
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Zucchini & Potato Salad
Ingredients 3-4 zucchini 4-5 large kipfler potatoes 100g green beans 100g soft goats cheese Rocket leaves Baby cos leaves Parsley leaves washed & picked (chop ½) Mint leaves washed & picked 25g pine nuts lightly roasted 20g currants 60ml olive oil ½ long red chilli finely chopped Juice & zest 2-3 lemons 1 garlic clove crushed Salt & pepper Shaved parmesan (optional) Basil leaves washed & picked Method Mix together the lemon juice, zest, garlic, chilli & currants. Add the olive oil & season with salt & pepper to taste. Set aside. Blanch the beans & refresh under cold water. Allow to drain on absorbent paper. Boil potatoes in salted water until cooked. Allow to cool slightly, slice & toss lightly with some of the dressing. Roll the goats cheese into small balls & roll in chopped parsley. Lightly toss the sliced zucchini with a little olive oil & salt & pepper. Grill on a bbq on both sides until slightly coloured but not soft. In a large bowl mix together a good handful of rocket, a few baby cos leaves, mint leaves, parsley leaves & basil leaves. Add the potato, zucchini, & beans & toss lightly adding the remaining dressing. Arrange on a serving platter or in a bowl & sprinkle with pinenuts & dot around the goats cheese balls breaking them open. Garnish with shaved parmesan (optional).
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Indian Bean Salad
Ingredients 300g green beans 2 tbsp shredded coconut 1 tbsp oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tbsp black gram dal, soaked and drained 1 tbsp channa dal, soaked and drained 1 red chilli cut in half 1 sprig curry leaves Salt MethodTrim the beans and cut into small pieces. Heat the oil in a pan and add the mustard seeds, cumin seeds, dals, chilli and the curry leaves. When they start to splutter add the beans, salt and a splash of water. Cook for a few minutes until the beans are tender, add the coconut and serve.
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Cucumber Salad
Ingredients 1 large cucumber, peeled and finely chopped â…“ bunch fresh coriander, chopped 1 green chilli finely chopped 2 tbsp split mung bean, soaked until tender, drain 3 tbsp shredded coconut (or fresh grated) Salt Lemon juice 2 tsp vegetable oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tsp black urad dal (soaked until tender) 1 tsp channa dal (yellow split peas) soaked 1 red chilli cut in half 1 sprig curry leaves MethodIn a bowl , add the cucumber, coriander, green chilli, coconut and soaked mung beans. Season with salt and lemon juice. In a pan heat the oil, and add the mustard seeds, cumin seeds, black and yellow dals, red chilli and curry leaves. When it starts to splatter add to the cucumber and mix well.
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Coleslaw Salad
Ingredients ¼ red cabbage finely sliced ¼ green cabbage finely sliced ½ small Fennel bulb finely sliced 4 brussel sprouts finely sliced 1 carrot, shaved 2 spring onions finely sliced ½ bunch parsley chopped Lemon juice Olive oil Dill Dressing 3g salt 35g caster sugar 1 bunch of dill finely chopped 2 eggs 300 ml vegetable oil Pepper to taste 75ml white vinegar 85g Dijon mustard MethodCombine all ingredients in a bowl and lightly toss with a little olive oil, lemon juice and cracked pepper and drizzle with dill dressing just before serving.Dill DressingIn a blender combine the eggs, mustard, vinegar and seasoning. Slowly combine the oil in a slow steady stream. Add the dill and place in a airtight container. This will keep 2 weeks refrigerated.
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Orange Salad
Ingredients 4 oranges, coarsely sliced 6-8 fresh dates roughly sliced ½ red onion, thinly sliced 50g black olives Fresh dill leaves picked 4 radishes, finely sliced ½ lemon juiced and ½ orange juiced Drizzle olive oil ½ tsp orange blossom water (to taste) 1 tsp Ras el hanout Flaked almonds toasted Candied orange zest MethodCombine the lemon and orange juice and the orange blossom water. Layer the radishes, orange slices and onion on a platter. Sprinkle over the dates and olives. Lightly spoon over the dressing and a drizzle of olive oil. Season with salt. Garnish with fresh dill, candied orange zest and sprinkle over the ras el hanout. For the candied orange zest- use a zester, create long strips and place into boiling water. Drain and repeat 3 times. Make a sugar syrup and cook the zest for few minutes in the syrup. Allow to cool.
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Moroccan Carrot Salad
Ingredients 4 medium carrots, peeled and chopped into chunks 1 can chickpeas, drained 1 tsp caraway seeds 1 tsp coriander seeds 1 tsp cumin seeds Pinch ground cinnamon ½ red onion finely sliced 30g currants, washed 1 lemon, zest and juiceolive oil 2 cloves garlic roughly chopped 2 small red chillies, finely sliced 1/2 bunch coriander 1/2 bunch mint leaves pickedpine nuts toasted to garnish MethodBoil the carrots in salted water until tender. Drain. Lightly toast the cumin, coriander and caraway seeds and then lightly crush in a mortar and pestle. In a frypan, heat a little olive oil and sauté the garlic, add spices, chilli and lemon zest. Add the carrots, and chickpeas and currants and toss with lemon juice. Season to taste. In a large bowl lightly toss the carrots with red onion, and herbs, gently place into the serving bowl and garnish with pinenuts.
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Quinoa
Ingredients 2 cups vegetable stock 1 tsp cumin powder 1cm piece ginger finely chopped 1 cinnamon stick 1 cup quinoa (rinsed) Juice from ½ lemon, or more to taste 1 chilli finely sliced 1 large carrot, grated 1 small red onion, finely diced ½ cup pine nuts, toasted Toasted flaked almonds to garnish ¼ cup currants, washed 2 spring onion, finely sliced 1 bunch coriander roughly chopped (including the stalk) MethodHeat the vegetable stock in a saucepan and add the quinoa and cinnamon stick.Simmer gently for about 15-20 minutes. Remove from heat when most of the liquid has been absorbed into the quinoa. Allow to cool. In a frypan add a little oil and sauté the onion, add the carrot and sauté a few minutes until softened,add the cumin, Transfer to a large bowl and add the remaining ingredients. Garnish with toasted flaked almond and a few coriander leaves.
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Falafel Salad
IngredientsFor the Salad 1 cos lettuce hearts, roughly torn 1 peeled cucumber, chopped 1 punnet cherry tomatoes, sliced in half ½ red onion, sliced 1 red capsicum, chopped 4 radishes, sliced ½ celery heart, sliced ¼ bunch Parsley, leaves picked ¼ bunch mint, leaves picked 1/3 bunch coriander, leaves picked Crisp pita chips 80g olives For the Dressing 1 tsp sumac 1 garlic clove, crushed 1-2 lemon zest and juice Salt and pepper Olive oil For the Labne 1 cup drained Greek style yogurt 1-2 cloves crushed garlic Salt For the Falafels 200g chickpeas soaked in water overnight 1 bunch mint, washed and picked 1 bunch coriander, washed and chopped ½ bunch parsley, washed 1 small red onion, chopped 1 garlic clove 1-2 long red chillies chopped 1 tbsp ground cumin 1 tbsp ground coriander sesame seeds for coating Salt to taste Oil for frying MethodFor the FalafelsDrain the soaked chickpeas and wash them well. Add all the other ingredients, except sesame seeds and blend until you have a smooth mix. Shape into rounds and coat with sesame seeds. Shallow fry until golden brown on both sides. Drain on paper towel.For the SaladFor the crisp pita bread (tear bread and sprinkle with a little olive oil, lemon juice, cumin, chilli powder and salt and bake in the oven until crisp – store in airtight container) Place all ingredients into a bowl and lightly toss with sumac dressing. Break open and scatter falafels and then dot with labne. Place a few pieces of crisp pita amongst the salad. *This is a hearty salad and the falafels are packed with protein. A great vegetarian salad, and vegan if you omit the labne.
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Noodle Salad
Ingredients ½ packet rice vermicelli noodles 1 carrot, peeled into ribbons or julienned ½ bunch celery leaf chopped (or celery heart finely sliced) 1 small cucumber cut in half lengthways & finely sliced on the diagonal 2 spring onions, finely sliced on the diagonal ½ bunch rau ram, leaves picked ½ bunch mint, leaves picked Handful bean sprouts Pork balls (recipe online) 1 bunch coriander roughly chopped 2 shallots, finely sliced ½ green mango, finely sliced (optional) To Garnish Crispy shallots 80g peanuts roasted & chopped Method Soak the noodles in water for a few minutes, blanch in hot water, drain & rinse with cold water. Drain thoroughly & set aside. In a large bowl combine all the ingredients together, & toss with nuoc cham dressing to taste. Place into serving bowls & top with crispy shallots & roasted peanuts. Serves 4-6.
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