Category Archives: Salads

Chargrilled Broccoli With Chilli & Garlic

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  • 2 heads broccoli (about 500 g)
  • 1/2 cup/115 ml olive oil
  • 4 cloves garlic, thinly sliced
  • 2 mild red chillies, thinly sliced
  • Coarse sea salt and freshly ground pepper
  • Toasted almonds or very thin lemon slices, for garnish (optional)

Prepare the broccoli by separating it into florets (leave on the florets’ individual stems). Fill a large saucepan with plenty of water and bring to a boil. It should be big enough to accommodate the broccoli easily. Throw in the broccoli and blanch for 2 minutes only. Don’t be tempted to cook it any longer! Using a large slotted spoon, quickly transfer the broccoli to a bowl full of ice-cold water. You need to stop the cooking at once. Drain in a colander and allow to dry completely. It is important that the broccoli isn’t wet at all. In a mixing bowl, toss the broccoli with 3 tablespoons/70 ml oil and a generous amount of salt and pepper.

Place a ridged grill pan over high heat and leave it there for least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn’t be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.

While grilling the broccoli, place the remaining scant 5 tablespoons/70 ml oil in a small saucepan with garlic and chillies. Cook them over medium heat until the garlic just begins to turn golden brown. Be careful not to let the garlic and chilli burn—remember, they will keep on cooking even when off the heat. Pour the oil, garlic, and chilli over the hot broccoli and toss together well. Taste and adjust the seasoning.

Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving, if you like.

*Source: Yotam Ottolenghi, The Cookbook

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Green Bean, Mangetout & Hazelnut Salad

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300g of fine green beans
150g of mangetout
50g hazelnuts
15g chives
1 orange
1 tbsp sesame oil
1 tbsp extra virgin olive oil
Black pepper

Heat the oven to about 150 oC.

Fill as big a pan as possible with water for the beans and mangetout. The more space you give them, the more they retain their vivid green colouring. I use a big old casserole pot. Bring the water to the boil.

While it’s heating up, trim and wash the beans and mangetout, keeping them separate. When the water is bubbling drop the beans in and cook for 4 minutes. Take them out and put them in ice cold water to stop them cooking and retain their colour.

Bring the water back to the boil and drop the mangtout in and cook them for no more than a minute. Then drain them into a colander and put them in ice cold water. Dry the beans and the mangetout with some paper towels and put in a large salad bowl.

Put the hazelnuts into the oven and roast for about 7 minutes. Remove and squeeze the skins off – they should mostly crumble away. It doesn’t matter if some bits are left on. Roughly chop with a big, very sharp knife, You don’t want them too finely chopped, there should be plenty of halves, even the odd whole hazelnut left.

Wash the orange and peel away the zest in strips, trying to minimise the amount of white pith you take with it. Slice the strips as finely as possible. Slice the chives in to 1cm lengths.

Add the hazelnuts, orange zest and chives, grind over some black pepper to the beans and toss until all mixed up. Add the sesame (or walnut, hazelnut, pecan or any other nut oil you might have) and olive oils and toss some more.

Serve at room temperature.

*Source: Yottam Ottolenghi, The Cookbook

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Sweet Potato With Pecan And Maple

sweetpotato
  • 2 sweet potatoes (about 850g in total)
  • 3 Tbsp olive oil
  • 35g pecan nuts
  • 4 spring onions, roughly chopped
  • 4 Tbsp roughly chopped flat-leaf parsley
  • 2 Tbsp roughly chopped coriander
  • 1/4 tsp dried chili flakes
  • 35g sultanas
  • salt and pepper

For the dressing

  • 4 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 Tbsp sherry vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp orange juice
  • 2 tsp grated fresh ginger
  • 1/2 tsp ground cinnamon

Preheat the oven to 190 C. Start with the sweet potatoes. Don’t peel them! Cut them into 2 cm [3/4 inch], spread them out on a baking tray and drizzle with the olive oil. Sprinkle with some salt and pepper, mix well with your hands and then roast in the oven for about 30 minutes, until just tender. Turn them over gently half way through cooking.

In a separate baking tray, toast the pecans for 5 minutes. Remove from the oven and chop roughly.

To make the dressing, whisk together all the ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning, if necessary.

When the potatoes are ready, transfer them to a large bowl while still hot. Add the spring onions, parsley, coriander, chilli, pecans and sultanas. Pour the dressing over and toss gently to blend, then season to taste. Serve at once or at room temperature.

*Source: Yotam Ottolenghi, The Cookbook

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Prawn Salad

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  • 500 grams prawns (2 dozen), peeled, deveined, and tails removed
  • 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
  • 5 sprigs fresh parsley leaves plus 1 teaspoon finely chopped parsley leaves
  • 3 sprigs fresh tarragon leaves plus 1 teaspoon finely chopped tarragon leaves
  • 1 teaspoon whole black peppercorns plus ground black pepper
  • 1 tablespoon sugar
  • Table salt
  • 1/4 cup mayonnaise
  • 1 small spring onion, finely chopped (about 2 tablespoons)
  • 1 small stalk celery, finely chopped (about 1/3 cup)

Instructions

Combine prawns, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook prawns, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let prawns sit in broth for 2 minutes.

Meanwhile, fill medium bowl with ice water. Drain prawns into colander, discard lemon halves, herbs, and spices. Immediately transfer prawns to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove prawns from ice water and pat dry with paper towels.

Whisk together mayonnaise, spring onion, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut prawns in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

*Note: I serve spoonfuls inside cos lettuce leaves, or toss with salad greens to make a salad. Great as a side to fish or as a starter or prawn cocktail

* Source: Cooks Illustrated

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Herbed Lentil Pilaf

lentilpilaf
  • 2 Tbsp olive oil
  • 1 red onion, diced
  • 1 Tbsp ground coriander
  • 2 tsp crushed garlic
  • 1 cup basmati rice
  • 400 gram tin lentils, rinsed and drained
  • 3 spring onions, finely chopped
  • 1 handful flat leaf parsley, chopped
  • 1 large handful coriander leaves, chopped
  • 1 large handful mint, chopped

DRESSING

  • 80ml olive oil
  • 2 Tbsp currants
  • 2 Tbsp lemon juice
  • 2 tsp white wine vinegar
  • pinch sweet paprika

In a large saucepan heat oil and cook the onion, ground coriander and garlic over low heat for 5 mins. Stir in the rice and 500mls water. Cover the pan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the liquid has absorbed. Remove from the heat, fluff the rice with a fork and leave covered for a further 10 minutes.

Meanwhile (or in advance) make the dressing. Mix ingredients in a jar with a lid, add salt and pepper and she to combine.

Add lentils to the warm rice along with the spring onions and herbs. Pour the dressing over the top and mix to combine.

* Serves 6 as a side dish

* More gluten free and easy, Robyn Russell

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Creamy Coleslaw

COLESLAW
  • 1/2 green cabbage, finely shredded
  • 1 small green capsicum, finely diced
  • 2 spring onions, finely chopped
  • 3 Tbsp parsley, finely chopped
  • 2 Tbsp lemon juice
  • 1/2 cup mayonnaise
  • 3 tsp horseradish
  • 2 tsp rice vinegar
  • s+p

Mix chopped ingredients together and stir to combine.

To make the dressing, mix the mayonnaise, horseradish, lemon juice, vinegar and salt and pepper in a jar. Shake to combine. Mix through the salad until combined.

Cover salad and chill until ready to serve. The dressed salad can keep in the fridge for up to 24 hours, but bring it out of the fridge 15 minutes before serving to allow it to reach room temperature.

* Serves: 6-8

* Source: Annabel Langbein – The Free Range Cookbook

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Honey Mustard Dressing

HONEY-MUSTARD-DRESSING
  • ¼ cup neutral oil (like grape seed)
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 1 tsp dijon mustard
  • ½ clove crushed garlic
  • ½ tsp salt
  • ground black pepper

Shake together in a jar. Store in the fridge. Good to make in bulk.

* Source: Annabel Langbein

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Pumpkin & Spinach Salad

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  • 600g butternut pumpkin, deseeded, peeled, cut into wedges
  • 2 tsp olive oil
  • 2 tsp honey
  • 2 tsp sesame seeds
  • 1 tbs fresh lemon juice
  • 1 tbs honey, extra
  • 2 tbs extra virgin olive oil
  • 2 tsp wholegrain mustard
  • 1 x 150g pkt baby spinach leaves
  • 1 x 75g pkt toasted pine nuts

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Place the (cooled) pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined.

Serve immediately.

* I often toss through goats cheese or feta as well. Serve with crumbed chicken breasts for a nice light summer meal!

* Serves: 6

* Source: www.taste.com.au

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Shepherd Salad With Feta

  • 400 g tin chickpeas rinsed and drained
  • 150 gram feta cheese, crumbled
  • handful flat leaf parsley
  • 2 lebanese cucumbers, chopped
  • 1 green capsicum, chopped
  • 50 g black olives, halved

Dressing:

  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • s+p
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Potato Salad

potato-salad-main
  • 500g waxy potatoes
  • 125g bacon
  • 2Tbsp sour cream
  • 1tsp dijon mustard
  • 2tsp seeded mustard
  • 1Tbsp red wine vinegar
  • S+P
  • 1Tbsp chives

Boil potatoes until tender then peel and cut into 3cm cubes, set aside.

Fry bacon. Retain fat and drain on kitchen towel.

Combine mustard, sour cream, vinegar and tip into the pan with the fat. Stir in the potato and lift and toss through the chives.

Serves at room temperature.

* Serves 4

* Source: Stephanie Alexander

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