Salads

Salads

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  • Tomato Walnut Salad

    Tomato Walnut Salad

    Serves 6-8

    Ingredients

    • 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)


    Method
    Cut 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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  • Asian Style Coleslaw

    Asian Style Coleslaw

    Serves 4-6

    Ingredients

    • 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

    Method
    In 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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  • Radicchio salad

    Radicchio salad

    Serves 4-6

    Ingredients


    • 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

    Method

    Combine 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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  • Chicken Salad with peanut dukka

    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

    Method
    For the dukka
    Combine the spices and peanuts and crush in a mortar and pestle or food processor. Store in an airtight container.

    For the salad
    Combine 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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  • Honey Feta with Grapes and Figs

    Honey Feta with Grapes and Figs

    Serves 4-6

    Ingredients


    • 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

    Method

    Dust 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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  • Warm Goats Cheese Salad

    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

    Method
    Combine 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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  • Pork and Pineapple Summer Salad

    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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  • Haloumi Fries Salad

    Haloumi Fries Salad

    Ingredients

    For 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

    Method
    For the Haloumi Frie


    sIn 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 Salad


    Combine 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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  • Spring pasta

    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


    Method
    Boil 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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  • Coconut Cabbage Slaw

    Coconut Cabbage Slaw

    Ingredients

    For 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

    Method
    Combine 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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  • Curry Chicken Salad

    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

    Method


    For the Chicken


    Combine 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 Salad


    In 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 Dressing


    Combine all the dressing ingredients together and set aside.          


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  • Prawn Salad

    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
    • ⅛ 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

    Method


    For the Mojo Sauce


    Combine 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 Salad


    Marinate 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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  • Zucchini Salad

    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

    Method
    In 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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  • Peach and Prosciutto Salad

    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

    Method
    In 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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  • Spiralised Greek Salad

    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 Salad


    Combine 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 Dressing


    Combine all ingredients together and season to taste.          


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  • Spiralised Carrot Salad

    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

    Method
    For the Salad
    Toss 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 Dressing
    Heat 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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  • Orange Cous Cous Salad

    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

    Method
    For the Dressing


    Combine 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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  • Carrot Salad

    Carrot Salad

    Ingredients

    (serves 6-8)

    • 60g split mung beans soaked in boiling water for several hours
    • 200g grated carrots
    • 80g grated coconut
    • 3 radishes grated
    • ¼ bunch Coriander chopped
    • ½ tsp mustard seeds
    • 1 sprig curry leaves
    • 2 dried chillies
    • Lemon juice to taste

    Method
    Heat a little oil in a pan and add the mustard seeds, add the chilli and curry leaves and allow to pop. Remove from the heat and allow to cool. Combine all ingredients together and season with lemon juice and salt.          

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  • Salad in a Jar

    Salad in a Jar

    Ingredients

    (Serves 4, with jars approx. 750ml capacity)
    For the Salad

    • 2 sweet potatoes, cut into chunks and roasted
    • Rocket
    • 80g slivered almonds, toasted
    • 2 tins chickpeas, drained and rinsed
    • 1 pomegranate, seeds removed
    • 2 pieces danish feta, cut into chunks
    • ½ lemon, juiced
    • 1 cos lettuce, chopped
              For the Orange Dressing
    • 1 orange zest and juice
    • ½ lemon juice
    • 80ml olive oil
    • Salt and pepper to taste
    • 2 tsp dijon mustard
     For the Tahini Dressing
    • 2 tbsp tahini
    • Juice of 1 lemon
    • Salt to taste
    • 100g natural yoghurt
    • 1 garlic clove crushed

    Method


    For the Dressings


    Combine all ingredients together and season to taste. 


    For the Salad


    Toss the chickpeas in lemon juice, 1 tsp ground cumin and coriander, ½ tsp chilli powder and salt to taste. Lightly fry the chickpeas for a few minutes, set aside. Layer the salad ingredients in a jar, and drizzle over the orange dressing, and a dollop of the tahini dressing.          


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  • Green Salad with Fried Goats Cheese

    Green Salad with Fried Goats Cheese

    Ingredients


    • 1 avocado, cut into wedges
    • 4 asparagus spears, shaved into ribbons
    • 1 zucchini, shaved in ribbons or cut in to matchsticks
    • Handful salad greens
    • ½ punnet yellow cherry tomatoes, cut in half
    • ½ green apple, sliced
    • Handful yellow & green beans, blanched
    • 1 spring onion, sliced
    • 1 handful basil leaves, mint leaves and parsley leaves
    • 2 tbsp chopped parsley
    • 2 tbsp mint chopped
    • 1 lemon zest
    • 1 small tub baby boccocini (or feta/goats cheese)
    • 100g panko bread crumbs
    • 1 egg
    • Flour
    • Salt
    • Pepper
    • Olive oil
    • Pistachios to garnish
    For the Pistachio Dressing
    • 60g pistachio
    • 1 garlic clove
    • Pinch salt
    • 60ml olive oil
    • 3 tbsp chopped parsley
    • 15g grated parmesan
    • 1 lemon juiced

    Method
    Combine chopped parsley, mint, lemon zest, salt and pepper with the bread crumbs. Roll the cheese in seasoned flour, egg, then the herbed crumb mix. Heat a little oil in a pan and gently fry the cheese until golden on both sides. Set aside. Combine all other ingredients in a large bowl and toss lightly with pistachio dressing. Place in a serving bowl and top with crumbed cheese and sprinkle with pistachios. 


     For the Pistachio Dressing


    Crush the garlic salt and pistachios in a mortar and pestle. Add the remaining ingredients and season to taste.          


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  • Poached Coconut Chicken Salad

    Poached Coconut Chicken Salad

    Ingredients
    To Poach

    • 1 can coconut milk
    • 500ml coconut water
    • 350ml chicken stock
    • 2 stalks lemon grass, bruised
    • 6 kaffir lime leaves
    • 1 inch piece ginger, sliced and bruised
    • 10 peppercorns
    • 1 spring onion, in large chunks
    • 30ml fish sauce
    • 2 chicken breasts
    • Coriander stalks

    To Assemble

    • 1 cucumber, sliced in ribbons
    • ½ bunch coriander, roughly chopped
    • Fried shallot (optional) to garnish
    • 1 mango, sliced
    • 100g snow peas, blanched
    • ½ punnet cherry tomatoes, cut in half
    • ½ red onion, sliced
    • 1 handful bean sprouts
    • ½ bunch rau ram picked (vietnamese mint)
    • ¼ bunch mint, leaves picked
    • 2 spring onions, sliced
    • Watercress or snow pea sprouts

              For the Dressing

    • 1 lime, juiced
    • 1 chilli, sliced
    • 20ml fish sauce
    • 20g palm sugar
    • 1 garlic
    • 50ml coconut cream

    Method


    To Poach

    Combine all ingredients together in a saucepan, except the chicken, and bring to the boil. Add the chicken and simmer for 10 minutes, and turn off the heat. Leave to cool in the stock. Remove and cut in to slices. (You can strain the stock and use this as a base for a delicious Asian soup or curry stock) 


    To Assemble


    In a large bowl lightly toss all the ingredients together. Arrange in a salad bowl with sliced chicken and drizzle with dressing. 


     For the Dressing


    In a mortar and pestle crush the palm sugar, and add the garlic, lime juice, fish sauce and coconut cream, season to taste with fish sauce/sugar. Add the chilli and drizzle over the salad.          


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  • Potato Salad

    Potato Salad

    Ingredients

    • 1 can white beans, rinsed and drained
    • ½ red onion, sliced
    • Celery heart, chopped
    • 1 red pepper, roasted and sliced
    • 3 tbsp parsley, chopped
    • 2 chorizo, sliced
    • Red wine vinegar
    • Salt
    • Pinch saffron
    • Pepper to taste
    • 1kg potatoes, cut into small chunks
    • 1 spring onion, finely sliced
    • 20mL olive oil (a good splash to taste)

    Method
    Cook the potatoes in salted water with a dash of white vinegar and  saffron and cook until tender. Toss the warm potatoes in red wine vinegar and olive oil, salt and pepper. Fry the chorizo in a pan until golden. Remove, and add to the potatoes. Add the remaining ingredients toss, and season to taste.
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  • Moroccan Chicken Salad

    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 Dressing
    Heat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste.
     
    For the Chicken
    Cook 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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  • Cauliflower Salad

    Cauliflower Salad

    Ingredients              

    1 large bowl: Serves 6-8
    • ½ cup olive oil
    • 3 tbsps lemon juice, freshly squeezed
    • 1 tbsp lime juice, freshly squeezed
    • 3 cloves garlic, minced
    • 1 red chilli, seeded & minced
    • 1 tbsp smoked paprika
    • ½ tbsp sweet paprika
    • 1½ tsp cumin seeds
    • 2 carrots, grated
    • 1 tsp ground coriander
    • 1 tsp salt
    • ½ tsp cayenne pepper
    • black pepper to taste
    • ½ cup black olives, sliced
    • 2 tbsps preserved lemon, sliced
    • 2 spring onions, sliced
    • ½ small red onion, finely sliced
    • 1 celery heart, finely sliced
    • ½ bunch fresh coriander, roughly chopped
    • ½ head cauliflower, cut into small pieces
    • ½ cup currants, soaked in hot water for a few minutes and drained
    • 2 handfuls of rocket or baby spinach
    • 1 handful parsley, roughly chopped
    • Toasted flaked almonds to garnish
    • Salt & pepper to taste

    Method

    For the Dressing
    In a small bowl or salad shaker, combine olive oil, lemon juice, lime juice & garlic. Add the chilli, smoked paprika, sweet paprika, cumin, coriander, salt, cayenne & black pepper. Stir or shake to combine. Add coriander and adjust seasoning to taste and set aside.

    For the Salad
    Separate the cauliflower florets & slice finely. Place cauliflower in large bowl. Add the grated carrots, celery heart, sliced olives, onions, preserved lemon, currants, rocket, coriander & parsley. Drizzle the dressing over the salad & lightly toss to combine. Turn salad out onto a serving platter & sprinkle with freshly ground black pepper. Finish by garnishing with a few more chopped herbs & almonds.          
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  • Cous Cous Salad

    Cous Cous Salad

    Ingredients

    1 large bowl Serves 10-12 as a side
    For 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

    Method


    For the Cous Cous


    Place 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 aside


    For the Pumpkin


    Cut 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 Assemble


    In 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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  • Spinach and Peanut Salad

    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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  • African Spinach

    African Spinach

    Ingredients

    (serves 4-6 as side dish)

    • 1 large onion, chopped
    • 1 green capsicum, chopped
    • 2 tablespoons peanut oil
    • 500g fresh spinach, washed and trimmed
    • 1 large tomato, chopped
    • Salt and pepper to taste
    • ¼ cup peanut butter

    Method


    Cook onion and green capsicum in peanut oil in a frypan for about 3-5 minutes, or until tender. Add spinach and tomato .Cover and cook on low heat for about 5 minutes, or until spinach is tender. Stir in all remaining ingredients and heat through. Serve with hot jollof rice.          

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  • Cauliflower Salad

    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

    Method
    Heat 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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  • Green Apple Slaw

    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

    Method
    Place 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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  • Super Healthy Green Salad

    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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  • Sweet Potato Salad

    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

    Method

    For 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 Dressing
    Blend together in a food processor & season to taste.          
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  • Maple Smoked Chicken Salad

    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 Salad


    Arrange all ingredients scattered over a large platter or board. Slice the chicken and drizzle with dressing.          


    For the Dressing


    Blend all ingredients together in a blender and puree. Set aside.          


    For the Chicken


    Bring 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 Chicken


    Heat 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 Pecans


    Toss 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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  • Noodle Salad

    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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  • Falafel Salad

    Falafel Salad

    Ingredients

    For 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

    Method
    For the Falafels


    Drain 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 Salad


    For 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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  • Quinoa

    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)

    Method
    Heat 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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  • Moroccan Carrot Salad

    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

    Method
    Boil 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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