Salads
Orange Cous Cous Salad
Ingredients(serves 8-10) 1 cup cous cous 1 cup boiling water 15g butter Good pinch of salt ½ tsp chilli flakes 1-2 tbsp ras-el-hanout 1 tsp cumin 130g dried apricots finely sliced 2 spring onions finely chopped 30g preserved lemon, chopped finely Small handful of mint 5 tbsp parsley chopped Salt and pepper to taste 1 orange zest 1 orange sliced to garnish 15g toasted chopped almonds For the Dressing 1 orange juice Dash orange blossom water 1 clove garlic crushed Salt and pepper to taste MethodFor the DressingCombine all ingredients together and set aside. Combine the butter, cous cous, salt and chilli flakes in a bowl. Add the water and cover tightly and allow to steam for about ½ hr. Uncover and fluff with a fork. Add the remaining ingredients and toss with dressing in a bowl. Place in a serving bowl and garnish with sliced orange.
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Spiralised Carrot Salad
Ingredients For the Salad 2 orange carrots 1 purple carrot ¼ bunch coriander roughly chopped 60g flaked almonds toasted 30g currants For the Dressing 2 tsp cumin seeds 1 orange zested 2 oranges, juiced 1 tsp honey 2-3 drops orange blossom water (optional) 60-80ml olive oil Red wine vinegar to taste Salt & pepper 2 oranges juiced and reduced until syrupy MethodFor the SaladToss all ingredients in a bowl with enough dressing to coat. Place into a serving bowl and garnish with a few more almonds, and coriander.For the DressingHeat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste.
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Spiralised Greek Salad
Ingredients(serves 6-8) For the Salad 1 zucchini 2 lebanese cucumbers 1 handful of olives 1 handful of mint leaves ½ red onion, finely sliced 1 punnet cherry tomatoes, cut in half 1 handful of parsley, roughly chopped 1 medium red capsicum, sliced into julienne Feta to garnish For the Dressing 80ml good quality olive oil 40ml red wine vinegar Juice ½ lemon 1 tsp dried oregano Salt and pepper to taste 1 clove of garlic, crushed Method For the SaladCombine all ingredients in a bowl and toss with the dressing, and serve in a serving bowl, and sprinkle with a little feta cheese. For the DressingCombine all ingredients together and season to taste.
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Artichoke Salad
Ingredients 2 small tins of artichoke hearts, drained and cut in half 1 large red capsicum cut into small dice ½ red onion cut into fine dice 3 ripe tomatoes, cut into small dice ½ bunch parsley washed and chopped 1 long red chilli finely chopped 2 spring onion finely sliced 1 celery heart finely sliced Zest of 1 lemon finely sliced 50 ml extra virgin olive oil 30 ml red wine Vinegar Salt and pepper to taste Method Combine all the ingredients in a large salad bowl and toss with olive oil, red wine vinegar and season to taste with salt and pepper. A very easy and delicious salad!
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Peach and Prosciutto Salad
Ingredients 2 peaches sliced 6-8 slices proscuitto 1 burrata sliced or fresh buffalo mozarella Mint leaves to garnish Basil leaves to garnish ¼ red onion finely sliced (optional) 3 chillies roughly chopped 1 large clove garlic 1 small radicchio cut into wedges Olive oil to drizzle Balsamic vinegar to drizzle MethodIn a mortar and pestle pound the garlic and chilli with a pinch of salt. Once pounded, drizzle in a little olive oil to make a slurry. Set aside. On a serving platter scatter around the peach slices, nestle in the radicchio and fold over the slices of prosciutto. Cut the buratta in half and place in the centre or pull apart and lay over the salad. Drizzle over a little chilli smash and sprinkle with salt and pepper and a drizzle of balsamic vinegar. Garnish with small mint and basil leaves.
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Zucchini Salad
Ingredients 8 small round yellow squash (or 1 large long) 1 green zucchini, shaved 1 bunch broccolini blanched 1 witlof croutons to garnish 30g walnuts or pinenuts toasted 1 burrata sliced or torn 150g cooked white beans Chilli smash to garnish Mint leaves to garnish Basil leaves to garnish Lemon garlic dressing For the Dressing 1 clove garlic crushed 1 lemon juice and zest 100ml olive oil Salt and pepper to taste For the Chilli Smash 3 chillies 1 clove of garlic Salt Olive oil to drizzle MethodIn a mortar and pestle pound the garlic and chilli with a pinch of salt. Once pounded, drizzle in a little olive oil to make a slurry. Set aside. On a large serving plate scatter around the zucchini, broccolini, white beans and witlof. Place the buratta in the center. Sprinkle over a few croutons and walnuts and drizzle over a little chilli smash and the lemon dressing. Sprinkle with salt and pepper and garnish with basil and mint leaves.
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Prawn Salad
Ingredients(serves 6-8)For the Prawn Salad 100g baby spinach ½ baby cos ½ witlof ¼ small red onion, finely sliced 1 avocado, sliced 1 small cucumber, finely sliced 1 celery heart, finely sliced â…› pineapple sliced or 1 mango, sliced 4 sprigs fresh mint 6 coriander sprigs 500g green australian prawns 60g raw cashew nuts ½ tsp Cajun spice mix For the Mojo Sauce 1 bunch coriander 1 tsp ground cumin 2 tsp dried oregano 10 cloves garlic 1 small yellow capsicum 1 chilli 200ml orange juice 100-150ml olive oil 120ml lime juice 120ml lemon juice MethodFor the Mojo SauceCombine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.For the Prawn SaladMarinate prawns in a 80-100g mojo sauce for about 5-10 minutes. Cook on the bbq or a hot pan for a few minutes until cooked. Set aside. In a small pan, heat a little olive oil and toast the cashew nuts, once golden place on paper towel and sprinkle with cajun spice mix. On a platter or in a large bowl scatter the salad ingredients and top with prawns. Drizzle with a little olive oil and dress with mojo sauce and top with Cajun cashew nuts.
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Curry Chicken Salad
Ingredients(serves 6 as an entrée or 12-15 as a big salad)For the Chicken 2 chicken breasts 1 lemon juice 1 garlic clove, crushed 1 tsp grated ginger 2 tsp curry powder Salt to taste ½ tsp chilli powder 1 tbsp palm sugar or jaggery For the Salad ½ red onion finely sliced 150g green beans 8 sprigs mint leaves picked 1/3 bunch coriander leaves chopped 50g bean sprouts Fried curry leaves ¼ pineapple cut into slices 2 spring onions sliced 1 cucumber shaved with a peeler 30g roasted cashew nuts ½ punnet cherry tomatoes cut in half 50g fresh grated coconut For the Dressing 1 clove garlic crushed 1 tsp grated ginger 1 tbsp curry powder 1½ limes juiced 1 tsp sugar 100ml coconut cream Salt to taste ½ red chilli chopped MethodFor the ChickenCombine all ingredients together and marinate for a few hours or overnight. Heat a frypan or grill and seal the chicken for a few minutes on both sides. Place in a hot oven for about 10 minutes until cooked. Allow to rest until warm and then slice and add to the salad ingredients.For the SaladIn a large bowl combine all the ingredients together, along with the cooked chicken. Dress with the curry dressing and toss lightly to coat and serve in a large bowl.For the DressingCombine all the dressing ingredients together and set aside.
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Coconut Cabbage Slaw
IngredientsFor the Salad ¼ red cabbage finely sliced ¼ savoy cabbage finely sliced ½ small fennel finely sliced ½ carrot shaved 3 brussel sprouts finely sliced 1 garlic clove crushed 1 chilli finely sliced 2 spring onions sliced 50g fresh grated coconut ½ bunch coriander leaves For the Pan 20g coconut oil 1 tsp black mustard seeds 2 sprigs curry leaves 1 tsp cumin seeds 1-2 limes juiced 50ml coconut milk MethodCombine all salad ingredients in a large bowl. Heat a small pan with the coconut oil and when hot add the cumin, mustard and curry leaves and cook until the pop. Pour over the salad and toss with the coconut milk, lime juice, and season with salt and pepper to taste.
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Spring pasta
Ingredients 500g fusilli pasta 1 bunch broccolini, blanched and roughly chopped 80g peas 500g broad beans, peeled and blanched 1 bunch asparagus, blanched and sliced 1 chilli, sliced 3 garlic cloves, chopped Pecorino, grated to garnish ¼ bunch parsley, chopped 1 lemon zest and juice 1 lemon segments, chopped 100ml chicken stock MethodBoil the pasta in a pot of salted water until cooked and drain. In a large frypan add a little oil and sauté the chilli and garlic, add the drained pasta stock and toss, add the brocollini, peas, broad beans asparagus. Add the lemon zest and juice lemon segments and parsley and season to taste.
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Haloumi Fries Salad
IngredientsFor the Haloumi Fries 60g zaatar 40g plain flour 300g haloumi, cut into fries oil, for deep frying For the Salad salad leaves 20 red grapes, sliced in half 20g flaked almonds, toasted 4 sprigs mint leaves, picked ½ punnet cherry tomatoes, sliced 4 radishes, sliced 100g natural yoghurt 2 lemons, juice & zest salt and pepper 1 garlic clove, crushed MethodFor the Haloumi FriesIn a bowl combine the zaatar and flour, then roll the haloumi in the mixture so that it is evenly coated. Heat the oil in a fryer, until it reaches 180°C then slowly add the haloumi into the oil and cook for 2mins until crisp & golden, drain on paper towel & sprinkle with a little zaatar.To Assemble the SaladCombine the yoghurt, 1 lemon zest, sliced mint leaves, salt & pepper, garlic and lemon juice to taste. Set aside. On a serving plate or wooden board, scatter the salad leaves, then the tomatoes, grapes, radishes, flaked almonds and top with fried haloumi. Scatter over fresh mint, lemon zest and dot around some yoghurt. Drizzle with olive oil, a squeeze of lemon & sprinkle with extra zaatar, salt and pepper.
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Pork and Pineapple Summer Salad
Ingredients For the salad ¼ pineapple sliced 1 chilli sliced ½ punnet cherry tomatoes halved ½ red onion finely sliced ¼ bunch coriander roughly chopped 1 small cucumber finely sliced 4 spring onions sliced Lime juice to season For the pork 1kg piece pork belly 4 cloves garlic, crushed 50g ginger 500g pineapple roughly pureed 60ml white vinegar 250ml soy sauce 100g brown sugar 500ml water 10g salt 1 tsp black pepper corns 2 star anise 1 red chilli sliced in half Method Blanch the pork belly with 30g of ginger slices and bring to the boil and tip out the water and wash. Set aside. Mix the remaining ingredients in a bowl until well combined and the salt and sugars are dissolved. Combine with the pork and place into a saucepan and bring to the boil. Lower the heat to a simmer and simmer for about 1 hour or until the meat is very tender and melts in your mouth. The liquid should be reduced to a thick sauce. If needed, remove the pork and reduce the liquid a little further. Combine all the salad ingredients and season with olive oil salt and lime juice. Place the pork into a serving bowl and top with the salad.
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