New Recipes
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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Sweet Potato Salad
Ingredients For the Salad (Serves 4-6) 1 heaped tsp cumin seeds, lightly crushed ¼ bunch coriander, leaves picked 2 large sweet potatoes 2 chipotle chillies, in adobo sauce, chopped 1 red chilli, finely sliced 1 tin black beans, washed & drained 1 tin corn kernels, washed & drained 1 cos lettuce heart, roughly copped 1 tsp brown sugar 2 spring onions, sliced Olive oil Salt 1 lime, juiced For the Coriander Dressing 2 cloves garlic Salt 1 bunch coriander ½ bunch parsley 60ml sherry vinegar 150ml olive oil Pinch of sugar to taste MethodFor the Salad (Serves 4-6)Peel & chop the sweet potato into large chunks. Toss in a bowl with salt, pepper, lime juice, olive oil, cumin seeds & chipotle chilli. Roast in a hot oven 180° until tender. Lightly toast the corn in a dry pan and set aside. Allow to cool to room temperature, & toss with remaining ingredients. Serve with coriander dressing or season with lime juice olive oil & salt to taste. For the Coriander DressingBlend together in a food processor & season to taste.
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Super Healthy Green Salad
Ingredients 1 medium head of broccoli 100g lightly roasted shelled pistachio nuts, roughly chopped 100g lightly roasted pepito (pumpkin) seeds 60g barberries 3 spring onions, finely sliced 1 avocado chopped into small dice 250g red cabbage, finely sliced Handful of fresh rocket or baby spinach 1 zucchini, finely sliced ½ bunch mint, finely sliced ½ bunch parsley, chopped Juice 2-3 lemons to taste Olive oil Black pepper and salt to taste Method Combine all ingredients in a large bowl, and dress the salad with olive oil, lemon juice , salt and pepper to taste.
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Green Apple Slaw
Ingredients 1 Green apple, sliced 2 Spring onions finely sliced ¼ savoy Cabbage finely sliced Salt and pepper to taste Lime juice to taste ¼ bunch Parsley roughly chopped 1/4 bunch Coriander roughly chopped 1 small Celery heart , finely sliced 1 avocado sliced (optional) 4 sprigs Mint leaves, roughly chopped Olive oil to taste MethodPlace all chopped and sliced ingredients into a large bowl, season with salt, pepper, olive oil and lime juice to taste, or serve with coriander avocado dressing.
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Spinach and Peanut Salad
Ingredients 100g peanuts, roasted 1 bunch spinach, washed and drained 1 green chilli chopped 2-3 cloves garlic Salt 80-100ml olive oil 2-3 limes juiced, to taste 400g green beans Method In a blender puree the garlic, green chilli, half of the peanuts and lime juice, salt and about ½ of the spinach leaves. Add the oil and season to taste. Slice the beans in half lengthways and blanch in salted boiling water, drain and toss into iced water to cool. Finely slice the remaining spinach and toss the spinach and beans and enough of the dressing to coat in a bowl. Season to taste with more lime juice and salt if needed. Serve in a salad bowl and sprinkle with chopped peanuts.
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Cous Cous Salad
Ingredients1 large bowl Serves 10-12 as a sideFor the Cous Cous 150g cous cous 1 tsp chilli flakes 20g butter Pinch of salt 150ml boiling water For the Pumpkin ½ butternut pumpkin 2 tsp ras el hanout 100g pumpkin seeds, roasted 2 avocados, diced ½ head broccoli, finely chopped 200g red grapes, cut in half 1 small pomegranate, seeds (optional) 3 spring onions sliced 1 handful coriander, roughly chopped 1 handful parsley, roughly chopped 1 handful of mint 2 cloves garlic, crushed 1-2 lemons, juiced 3-4 tbsp extra virgin olive oil Salt & pepper MethodFor the Cous CousPlace the cous cous in a bowl and add the butter, chilli flakes and salt. Add the boiling water and cover with plastic wrap. Allow to sit about 15 minutes and then fluff with a fork. Set asideFor the PumpkinCut the pumpkin into inch cubes and toss in a bowl with a little oil, salt and ras el hanout. Roast in the oven until tender. Allow to cool.To AssembleIn a large bowl, combine the cous cous, pumpkin, grapes, avocado, broccoli, spring onion, pomegranate and herbs. Combine the garlic, lemon juice, salt, pepper and olive oil and toss over the salad with the pumpkin seeds. Lightly toss together and serve in a serving bowl.
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Cauliflower Salad
Ingredients ¼ head of cauliflower, cut into florets 200g green grapes, washed and picked 100g red grapes cut in half Croutons - to garnish 40g smoked almonds Mixed salad leaves Few parsley and mint leaves to garnish 15ml sherry vinegar 1 tsp honey Olive oil Salt pepper 1 small packet of haloumi wrapped with vine leaves 2 stalks celery heart roughly sliced MethodHeat a little oil in a frypan and fry the cauliflower until golden, season with salt and pepper. Set aside. In a small pan add the green grapes and add a drizzle of olive oil, sherry vinegar and the honey. Place in a hot oven for 10 minutes, then remove and reduce on the stovetop until syrupy. Heat a small pan with a little oil and add the haloumi and fry until golden. On a serving dish arrange the salad leaves and then sprinkle around the croutons, almonds, red grapes and cauliflower. Add the haloumi and the green grapes and spoon over the sauce from the grapes. Scatter with herbs, a drizzle of olive oil, and a splash of sherry vinegar.
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Moroccan Chicken Salad
Ingredients (1 large platter)For the Chicken 2 chicken breasts 2 tsp ras el hanout 1 clove garlic, crushed Olive oil Juice 1 lemon Salt Marinate the chicken for a few hours or overnight For the Salad ¼ bunch mint washed and picked ¼ bunch parsley washed and picked Harissa paste to drizzle 4 zucchini, sliced in ribbons 1 bunch radishes cut into wedges 2 oranges in segments ½ small pomegranate 1 red endive 1 red onion cut into rings Garlic yoghurt to serve For the Orange 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 Method For the Orange DressingHeat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste. For the ChickenCook the chicken in the oven or grill until cooked through (about 12-15mins) Allow to rest a few minutes before slicing. For the Salad Combine the salad ingredients in a large bowl and lightly toss with some of the dressing. Arrange in a serving bowl, top with chicken, drizzle over a little more dressing, garlic yoghurt and harissa.
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