Salads

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

 

Sautéed Lettuce And Oysters

Serves: 4 | Preparation Time: 10 min

Ingredients

  • Canola oil, for cooking
  • 2 bulbs garlic, crushed
  • 1 tbsp freshly-ground white pepper
  • 1/2 iceberg lettuce head, torn
  • 2 tsp sea salt
  • 2 tsp oyster sauce
  • 12 shucked oysters
  • 1 tbsp (Metric) butter

Instructions

In a hot wok coated with oil, add the garlic and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter. Check for seasoning.

 

Cured Sardines & Chicory Salad

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1/4 cup sea salt
  • 2 cups white-wine vinegar
  • 1 dozen sardines, scaled and filleted (ask your fishmonger to do it for you if you like)
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, chopped fine
  • 1 lemons, zested, plus juice
  • 1 bunch parsley, finely chopped
  • 1/2 tablespoons ground white pepper
  • 1/2 bunch  chicory
  • 1 blood orange, segmented

Instructions 

To cure the sardines: Pour salt into one medium bowl, vinegar into another. Coat the sardines with salt and let them sit on a large plate or tray for 10 minutes. Remove any excess salt from sardines and dip them in the vinegar,then lay them on another large plate for 15 minutes.

For the marinade: In a medium casserole dish or bowl, combine the olive oil, garlic, lemon zest, half the lemon juice, parsley, and white pepper.

Add the sardines to the marinade so that they’re completely covered. Cover the dish with plastic wrap and refrigerate for 24 hours.

Remove from refrigerator, and on a serving platter, combine the cured sardines with chicory and blood-orange segments.

Dress the salad with remaining lemon juice, 1 tablespoon of the marinade, and a drizzle of extra-virgin olive oil, and season with salt and white pepper.

Serve with warm crusty bread. (I like to warm the sardines with the bread and then add to the salad).

 

Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil

Instructions

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver

 

 

 

Warm Moroccan roasted carrot and chick pea salad

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 800g kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 65ml (1/2 cup) olive oil
  • 1 tsp cumin seeds
  • 2 tsp dried chilli flakes
  • 2 tsp caraway seeds
  • 2 tbsp brown sugar
  • 1 x 400g cans chickpeas, rinsed, drained
  • The juice of one fresh lemon.
  • 1 bunch mint, leaves picked, washed, dried, torn

Instructions 

Preheat oven to 190°C. Place the carrot, oil and sugar in a large bowl and toss to coat.
 
Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin, chilli & caraway.
 
Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl.
 
Repeat with remaining carrot and spices.

Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.

 

Haloumi, mint & rockmelon salad

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 150g baby spinach
  • 1/4 rockmelon cubed
  • 100g Cooked diced Haloumi
  • ½ cup diced green capsicum
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon mint sauce
  • 1½ teaspoons white wine vinegar
  • 3 tablespoons extra virgin oil
  • 1/4 clove garlic, minced*.

Instructions 

Wash and dry the spinach leaves and arrange in a serving bowl. Top with the rockmelon and then the haloumi. Sprinkle with diced green capsicum and fresh mint. Mix together the mint sauce, white wine vinegar, oil and garlic. Drizzle over the salad and serve.

*Grind some salt over the garlic and drag the back of your knife over it to form a paste, the salt will slightly cure the garlic to soften it's raw flavour.

Avocado, Grapefruit & Pomegranate Salad

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 1 Unit grapefruit
  • 1 Unit avocado
  • 1 Tablespoon (Metric) pomegranate seeds

Instructions 

Cut the peel off the grapefruit and dice, saving the juice. Dice avocado, and gently mix fruit together, making sure avocado is covered with grapefruit juice. Place fruit carefully on two serving plates, sprinkling each salad with pomegranate seeds.

Mixed pea, mint & feta salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 200g podded fresh peas
  • 200g snow peas
  • 100g snow pea leaf
  • 2 cups mint leaves
  • 200g marinated Persian feta

Dressing

  • 1 garlic clove, crushed with salt
  • 2 tbs lemon juice
  • 1 tsp honey
  • 100ml extra virgin olive oil
  • 1 tbs dried mint

Instructions 

For the dressing, combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Stir in the mint and season with black pepper.
In a large pan of boiling salted water, cook fresh peas and snow peas for 2 minutes. Drain and refresh under cold water. Cool completely.
Place the vegetables in a large bowl with the pea leaf, feta, mint and dressing and toss gently to combine.

Kumquat and Date Salad

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 5 kumquats
  • 4 handfuls mixed slad leaf
  • ½ cup flat-leaf parsley leaves
  • 2 Medjool dates, pitted and diced
  • ¼ cup Parmesan shavings(vegetable peeler)
  • 2 teaspoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper, to taste

Instructions 

Slice the kumquats into thin rounds, discarding the seeds.
Combine the arugula, parsley, dates, kumquats and parmesan in a large bowl.
Whisk together the lemon juice and olive oil; season with salt and pepper.
Pour over the salad and toss.

Lamb cutlets wrapped in bacon with cannellini bean salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 8 frenched lamb cutlets
  • 2 tsp English mustard
  • 4 rashers of streaky bacon, halved widthways
  • 1/4 cup (60ml) olive oil
  • 800g canned cannellini beans, rinsed, drained
  • 1 fenel bulb, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup fresh parsley leaves

Instructions 

Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
 
Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
 
Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
 
Season and serve with lamb cutlets.

Lemon thyme & parsnip salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 2 small parsnips, peeled and julienned (or cut into very fine strips)
  • 1 400g can chickpeas, rinsed and drained
  • 1 tbsp pine nuts
  • 50g goats cheese

    For the dressing
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp grain mustard
  • 1 tsp honey
  • 1 heaped tsp lemon thyme leaves

Instructions 

Mix the dressing ingredients together with a fork.  Put the julienned parsnips and chickpeas together in a large bowl and toss with the dressing.
Put the pine nuts into a pan and toast on a low heat until golden brown.
Add the pine nuts to the other ingredients and finally add the crumbled goats cheese.
Best eaten the day after making.

Roast Beetroot & Blue Cheese Salad

Serves: 2 | Preparation Time: 45 min

Ingredients 

  • 3 medium carrots (peeled)
  • 2  whole beetroot
  • 20ml red wine vinegar
  • 20g caster sugar
  • sea salt
  • freshly ground black pepper
  • 2tbsp Unit extra virgin olive oil
  • 100g blue cheese
  • 1 tsp grated ginger

Instructions 

Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
Roast the beetroots with their skin on in a medium oven for about 40 minutes or until they are soft enough to skewer with ease.

Allow to cool then peel and cut into wedges. In a bowl, mix the beetroot and carrots.
Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar.
Season with the salt and pepper, then add the blue cheese and grated ginger.
Gently mix to ensure the vinegar and oil coat all ingredients.

warm spanner crab, chilli & muscle salad

Serves: 4 | Preparation Time: 0 min

Ingredients 

  • 500g potatoes
  • 2 cloves garlic, bruised
  • 1kg pot-ready black mussels (see note)
  • 40ml (1/3 cup) extra virgin olive oil
  • 1/4 red onion, very thinly sliced
  • Chopped segments of 1 lemon
  • 1 tsp dired chilli flakes
  • 1 cups watercress sprigs
  • 1/4cup coriander leaves
  • 300g blue swimmer or spanner crab meat, picked through
  • Mixed leaf lettuce, to serve

Instructions 

Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
 
Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.

Combine oil, onion, lemon segments & chili in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat through the lettuce.

Daikon radish & beef salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
  • 2 tbs mirin
  • 1 tbs dark soy sauce
  • 1 small daikon (400g), peeled, shaved into ribbons using a vegetable peeler
  • 1/4 capsicum sliced very finely
  • 2/3 cup mint leaves
  • 2 cups baby spinach

Japanese dressing

  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tsp mirin*
  • 1 tsp sesame oil

Instructions 

Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
 
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
 
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
 
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss.
 
Top daikon with beef salad and drizzle with extra dressing.

Mango & snow pea salad

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 1mango, peeled and sliced
  • 200g snow peas
  • 1 small red pepper, sliced

Dressing

  • 1 tablespoon lime juice
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley/basil

Instructions 

Bring a large pot of salted water to boil. Add snow peas and blanch for 1 minute. Drain, rinse under cold water until cold and drain again. Pat dry.
 
Combine snow peas, mangoes and red pepper in a bowl.
 
Whisk together orange juice, lime juice and rice vinegar. Whisk in mustard and sugar. Whisk in olive oil and season with salt and pepper to taste. Toss salad with dressing, transfer to a platter and sprinkle over basil.

Japanese daikon beef salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
  • 2 tbs mirin
  • 1 tbs dark soy sauce
  • 1 small daikon (400g), peeled, shaved into ribbons using a vegetable peeler
  • 1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal
  • 2/3 cup mint leaves
  • 2 cups mizuna or wild rocket leaves

Japanese dressing

  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tsp mirin*
  • 1 tsp sesame oil

Instructions 

Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
 
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
 
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
 
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss.
 
Top daikon with beef salad and drizzle with extra dressing.

Dragon Fruit Asian Salad

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 1 Unit dragon fruit, peeled and sliced into wedges
  • 1 Unit breast of chicken cooked, cooled and sliced
  • 1 Unit mixed leaf salad
  • Coriander leaf
  • 2 Tablespoon (Metric) vegetable oil
  • 1 Teaspoon (Metric) fish sauce
  • 1 Teaspoon (Metric) grated ginger
  • 0.5 Unit red chilli, seeded and sliced finely
  • Juice of one lime
  • 1 Teaspoon (Metric) brown sugar (palm sugar is best)

Instructions 

Dressing - vegetable oil, fish sauce, ginger, red chili, lime juice, brown sugar (palm sugar is best).Combine all of the ingredients (except the chili) and whisk into a dressing. Toss the chicken and dragon fruit in mixture and set aside. Dress a handful of salad leaf, season and place in a bowl. Top with the chicken and dragon fruit and finish with coriander leaf.

Spinach Salad with Warm Balsamic Walnut Dressing

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1 Bunch spinach or 200g baby spinach (washed, drained)
  • 200g sliced mushrooms
  • 100g crumbed fetta
  • half brown onion or shallots, thinly sliced
  • 8 slices bacon
  • 1 Cup walnuts, coarsely-chopped
  • 0.5 Cup balsamic vinegar
  • 0.5 Cup really good olive oil
  • 1 tsp sea salt
  • 0.5 Tsp ground black pepper
  • 2 hardboiled eggs, quartered

Instructions 

Toss spinach, mushrooms, fetta and onion in large bowl and set aside.

Cook bacon in large skillet on medium heat to desired crispness, turning frequently.

Drain bacon on paper towels, crumble and set aside. Add walnuts to tablespoon of hot oil in pan. Cook 1 to 2 minutes or until lightly browned. Stir in vinegar, oil, salt and pepper.

Cook 30 seconds to heat thoroughly. Pour hot dressing over salad and toss to coat.

Top with eggs and sprinkle with reserved bacon.