Salads
Warm Goats Cheese Salad
Ingredients (makes 1 large salad)Serves 6-8 mixed green leaves (rocket, lettuce, baby spinach) ½ green apple, sliced 20ml lemon juice or red wine vinegar 1 tsp Dijon mustard salt & pepper, to taste pumpkin bread, sliced (recipe online) or use sourdough croutons 60ml olive oil or walnut oil small log of goats cheese, sliced 1 witlof 40g toasted walnuts 1 avocado, sliced 1 small cucumber, sliced parsley leaves 30g dried cranberries MethodCombine oil, Dijon, salt, pepper & lemon juice & season to taste. Combine all the salad ingredients on a large platter & drizzle over the dressing. Place a thin slice of goats cheese onto the sliced bread & lightly grill until warmed. Place onto the salad & sprinkle over the toasted walnuts.
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Chicken Salad with peanut dukka
Serves 4-6 Ingredients For the dukka 2/3 cup lightly toasted peanuts ¼ cup lightly toasted sesame seeds 3 tablespoon lightly toasted coriander seeds 1/2 tspn chili powder 2 tablespoons ground sumac, 1 tablespoon toasted cumin seeds, ½ teaspoon fennel seed, tsp crushed black pepper ½ teaspoon sea salt For the salad 2 chicken breast, poached and shredded 1 carrot, peeled into strands 1/8 red cabbage, finely sliced 1/8 savoy cabbage, finely sliced ¼ bunch parsley leaves, chopped 1 green apple, sliced ½ bunch mint leaves, picked 1 red chilli, sliced 1 celery heart, sliced ½ bunch coriander, roughly chopped 1 shallot, sliced (optional) 2 spring onions, sliced 3 cauliflower florets, sliced and blanched in turmeric water Lime juice, to dress Olive oil a handful peanut Dukka MethodFor the dukkaCombine the spices and peanuts and crush in a mortar and pestle or food processor. Store in an airtight container.For the saladCombine all ingredients in a large bowl, and season with olive oil, lime juice salt and pepper and a generous handful of dukka. Serve in a large salad bowl.
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Radicchio salad
Serves 4-6Ingredients ½ radicchio, cut into thin wedges ½ witlof, leave separated ¼ fennel, finely sliced celery leaves from heart dill sprigs 1 ruby grapefruit, segmented 1 orange, segmented ½ red onion, sliced 20g currants 30ml red wine vinegar 50ml olive oil MethodCombine the red onion, currants, vinegar & oil in a small bowl and season with pepper. Allow to marinate for 1 hour. Combine the remaining ingredients in a serving bowl and dress with the dressing.
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Maple Smoked Chicken Salad
Ingredients(serves 4) For the Salad 4 chicken breasts ½ radicchio cut into wedges 1 baby Cos lettuce 1 red witlof ¼ green butter lettuce 1 small avocado cut into slices Crisp bacon pieces 8 grilled Artichoke hearts cut in half ½ cup candied pecans 6 croutons broken (from sour dough baguette) 1 spring onion sliced ½ green apple sliced 80g celeriac cut into julienne Snow pea sprouts to garnish For the Dressing 2 tbsp cider vinegar 80ml olive oil Salt pepper to taste 1 heaped teaspoon djon Mustard 1 few sprigs of Thyme 1 tbsp Honey ½ ripe pear 1 garlic clove Juice of 1 lemon For the Brine 1 litre water 1¼ cups dark brown sugar ¼ cup soy sauce 20g salt 2 cloves garlic 2 bay leaves ¼ tsp black peppercorns 4 whole cloves 4 all spice 100ml maple syrup Method For the SaladArrange all ingredients scattered over a large platter or board. Slice the chicken and drizzle with dressing. For the DressingBlend all ingredients together in a blender and puree. Set aside. For the ChickenBring all ingredients to the boil remove from the heat and allow to cool. Add the chicken and brine for about 1 hour remove and pat dry and smoke for 30 minutes. To Cold Smoke the ChickenHeat a few pieces of charcoal until white. Place in the smoker box, and add a handful of sawdust or soaked and drained wood chips. Cover tightly and place in a wok with a tight fitting lid or place in a sealed bbq. Place a rack on top and place the chicken on the rack. Seal and smoke for 30 minutes. For the PecansToss together ¼ tsp turmeric and ¼ tsp chilli powder and 1 tbsp honey, a pinch of salt and add enough water to make a thick paste. Toss in 1 cup of pecans and coat. Place on a baking tray and bake in the oven until crisp. Remove and allow to cool.
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Lamb Salad
Ingredients Salad BBQ lamb, sliced (see pizza recipe) 1 red onion, sliced 2 tomatoes, sliced in rounds ¼ bunch parsley, leaves picked ½ bunch mint, leaves picked 2 radishedrocket ¼ iceberg lettuce, roughly chopped 1 witlof 50g kalamata olives 1 cucumber peeled & sliced 1 celery heart, leaves picked & chopped 1 tin chickpeas rinsed 1 red capsicum sliced Dressing 1 clove garlic, finely chopped 1 tsp dried Greek oregano 3 tbsp lemon juice 2 tbsp chopped parsley 3 tbsp olive oil Pepper & sea salt MethodUse the Veggie Twister slicing blade to cut radish. Place salad ingredients in a mixing bowl & gently toss with the dressing. Arrange in a bowl with slices of lamb.DressingCombine all ingredients in a shaker and pour over salad.
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Asian Style Coleslaw
Serves 4-6Ingredients ¼ Chinese cabbage, finely shredded ¼ red cabbage, finely shredded 2 spring onions, sliced 1 carrot, julienne ½ red pepper, sliced 4 brussel sprouts, shredded (optional) 1 cup bean sprouts 100ml rice vinegar 40ml grapeseed or sesame oil 1 garlic, crushed 1 tbsp grated ginger 2 tbsp soy sauce toasted sesame seeds, to garnish MethodIn a large bowl combine all salad ingredients together. In a small bowl combine all the dressing ingredients and season to taste. Combine the salad together with the dressing and toss well. Place into serving bowl and sprinkle with sesame seeds.
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Tomato Walnut Salad
Serves 6-8Ingredients 6 ripe tomatoes 120g walnuts, chopped ½ bunch parsley, chopped ¼ bunch mint, chopped ½ red onion, finely sliced 1 red chilli, finely sliced pomegranate molasses, to taste 1 tsp sumac olive oil salt and pepper pomegranate seeds (optional) MethodCut the tomatoes in quarters and remove the seeds . Chop into a small dice and combine with onion, chilli, walnuts and herbs . Season with pomegranate molasses, sumac, olive oil and salt and pepper.
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Honey Feta with Grapes and Figs
Serves 4-6Ingredients 300g Feta, cut into large slices 4 figs 10 grapes cut in half 60ml honey 4 sprigs fresh thyme 4 sprigs rosemary 2 garlic cloves, sliced 2 eggs, beaten 30g flour seasoned with pepper MethodDust the feta in flour seasoned with pepper, and dip in egg, then place in hot oil and fry until golden on both sides. Drain on paper towel and arrange on a serving plate. Drizzle with warm honey sprinkle with thyme, rosemary, grapes and figs. Enjoy with a cold glass of restina!
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