Tomato Salad

Refreshing and the garlic makes it extra tangy - Prepare 1 hour ahead of meal

Ingredients:

• 2 sliced tomatoes
• 1/2 red onion (thinly sliced and chopped)
• 1 clove of garlic (crushed)
• 4 tablespoons of vinegar
• pepper and salt

Instructions:

• Throw the tomatoes and red onion in a salad bowl
• Mix garlic, vinegar, salt and pepper together, then pour over tomatoes and onion
• Mix salad and let sit in fridge for an hour

Tomato Salad with Sumac & Shanklish

Serves 4.

Ingredients:

• 1 Red Shallot, chopped finely into half circle thin slices
• Pinch of Salt
• Pinch of Sumac
• 6 Ripe Tomatoes
• 40g Shanklish, broken down to crumbs
• 4 tbsp Olive Oil Extra Virgin
• 1 tbsp Flat-leaf Parsley Shredded

Instructions:

• In a small shallow bowl, leave the sliced shallot sprinkled with the salt and sumac. Set aside for 20 mins. Then pat to dry.
• Cut tomatoes into 1cm thick slices cut into half circles.
• On a serving plate, place the tomatoes on the base, topped with shanklish crumb, the shallot slices, an extra pinch of salt, the olive oil and the parsley.

Source: https://www.gourmettraveller.com.au/recipes/browse-all/tomato-salad-with-sumac-shanklish-and-olive-oil-10944 (Andrew McConnell)

Strawberry & Haloumi Salad

Prep 10m / Cook 5m / Serves 4

Ingredients:

• 250g strawberries, hulled, halved 250 grams strawberries, hulled, halved
• 5ml olive oil spray 5 millilitres olive oil spray
• 1/3 cup extra virgin olive oil 1 thirds cup extra virgin olive oil
• 2 tbs balsamic vinegar 2 tablespoon balsamic vinegar
• 1 pinch freshly ground black pepper 1 pinch freshly ground black pepper
• 2 tsp dijon mustard 2 teaspoon dijon mustard
• 1 pinch sea-salt flakes 1 pinch sea-salt flakes
• 120g baby Spinach & rocket leaf salad 120 grams baby Spinach & rocket leaf salad
• 1 tbs fresh chives, snipped 1 tablespoon fresh chives, snipped
• 1/4 cup pistachios 1 quarters cup pistachios
• 250g haloumi, drained, sliced

Instructions:

• Whisk oil, vinegar and mustard in a jug. Season with salt and ground black pepper. Set aside.
• Heat a chargrill over high heat. Spray halloumi with oil. Chargrill for 1-2 minutes each side or until golden. Transfer to a plate.
• Place spinach and rocket in a large bowl. Add the strawberries, pistachios, halloumi and chives. Toss until well combined. Add the dressing to salad just before serving. Toss and serve.

Source : Woolworths Magazine, https://www.woolworths.com.au/shop/recipes/strawberry-and-haloumi-salad No alterations.

Hungarian Cucumber Salad

Refreshing and Garlicky

Ingredients:

• 1 long cucumber
• 1/2 cup of light sour creme (regular sour creme in Canada)
• 3 tablespoon of white vinegar
• 1 clove of garlic
• 1 teaspoon of sugar
• 1 teaspoon of paprika

Instructions:

• Slice the cucumber very thinly, using a mandolin if you have one, and place in salad bowl.
• In a cup, mix sour creme, vinegar, crushed garlic, sugar and paprika
• Pour dressing on cucumbers, mix salad and let sit in fridge for at least 20 minutes

Chinese Cucumbers with Scallions and Chili Oil

Prep time 10 mins + Cook time 20 mins = Total time 30 mins
4 Servings.

Ingredients:

• 400g English cucumbers
• 1 teaspoon salt, plus more
• 3 scallions, sliced
• 3 tablespoons unseasoned rice vinegar
• 1 teaspoon toasted sesame seeds
• Chili oil (for serving)

Instructions:

• Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart.
• Tear into bite-size pieces.
• Transfer to a colander; toss with 1 tsp salt.
• Let sit 10 mins to drain excess liquid.
• Transfer cucumbers to a medium bowl and toss with scallions, rice vinegar, and sesame seeds.
• Taste and adjust seasoning with salt. Drizzle with chili oil.

Source : https://www.bonappetit.com/recipe/cucumbers-scallions-chili-oil

Fennel & Apple Salad with Orange, Lemon & Honey Mustard Vinaigrette (Fresh, Crunchy and Zesty)

Ingredients (Salad):

• 1 Fennel Bulb
• 1 Granny Smith Apple
• Optional : Toasted Walnuts and/or Peeled Bite-sized / Half Orange Segments

Ingredients (Dressing):

• 1/2 Lemon, juice
• 1/2 Orange, juice
• 1 tbsp of Honey Mustard
• 2 tbsp of Olive Oil
• Salt & Pepper to taste

Instructions:

• Cut the Fennel in half and cut out the core from the bottom. Slice each half of fennel thinly (using a mandolin if you have one).
• Prepare the dressing - mix all dressing ingredients. Taste to ensure proper balance and adjust as needed.
• Peel and cut green apple in small matchstick (if you have the proper kitchen tool) or into small cubes or half thin slices.
• Mix the apples in the salad immediately to prevent browning.
• Serve with chopped toasted walnuts and/or half Orange Segments for extra flavour (optional).

Vietnamese Kohlrabi and Carrot Salad

Ingredients:

• 1 Large Kohlrabi, thinly shredded
• 1 Large Carrot, thinly shredded
• 50ml Rice Vinegar
• 2 tbsp Sugar
• 1 Large Red Chilli, sliced
• 2 Garlic Cloves, finely chopped
• 1/3 tsp Salt
• 3 tbsp Chopped Coriander
• 3 tbsp Chopped Long Coriander
• 3 tbsp Chopped Vietnamese Balm or Mint
• 100g Toasted Peanuts, coarsely chopped
• 20g Toasted Sesame Seeds

Instructions:

• Soak shredded kohlrabi and carrot in boiling water and drain immediately, then squeeze gently to remove remaining water.
• Combine kohlrabi, carrot, vinegar, sugar, chilli, garlic and salt. Set asie for 15 mins.
• Toss coriander, long coriander and vietnaese mint into kohlrabi mixture.
• Transfer the veggie mixture to a dish and sprinkle with peanuts and sesame seeds.

Prawn and Pomelo Salad

Serves 6
Prep Time : 30 mins. Cooking Time : 2 mins.

Ingredients for the Salad:

• 250g Fresh Medium Prawns, peeled and deveined
• 1/2 - 1 Pomelo, segments peeled, skin removed and separate the fleshy bit inside
• 1 Carrot, cut into matchsticks
• 1/4 Cup Mint Leaves, chopped finely
• 1/4 Cup Coriander Leaves, chopped finely
• 1/4 Cup Roasted Peanuts
• 2 tbsp Fried Shallots

Ingredients for the Dressing:

• 2 tbsp Fish Sauce
• 1.5 tbsp Fresh Lime Juice
• 1 tbsp Water
• 1.5 tbsp Sugar
• 1 Small Clove Garlic, crushed smoothly
• 1 Red Thai Chilli, chopped

Instructions:

• Boil, in a small saucepan, the salt and 2.5-3 cups of water.
• Add the prawns and cook until they become translucent. Remove them from the water immediately and set aside to cool.
• Once cool, cut each of the prawns in half to form two short lengths.
• Prepare the dressing by combining all the dressing ingredients in a small bowl, stirring to dissolve the sugar.
• When ready to serve, toss together pomelo flesh, prawns, remaining salad ingredients and the dressing. Top with extra coriander leaves and chopped peanuts.

Vietnamese Tamarind Beef & Cucumber Salad

Serves 4-6.

Ingredients (Pickled Vegetables) :

• 1 Telegraph Cucumber, shaved thin lengths from a vegetable peeler
• 1 Carrot, peeled and shaved thin lengths from a vegetable peeler
• 2 tbsp Caster Sugar

Ingredients (Tamarind Beef) :

• 2 tbsp Vegetable Oil
• 2 Garlic Cloves, crushed and minced
• 1/2 tsp Ground Black Pepper
• 350g Beef Eye Fillet, sliced into thin strips
• 1 tbsp Tamarind Water

Ingredients (Assembly) :

• 1 tbsp Tamarind Water
• 1/2 cup Vietnamese Sawtooth Coriander, leaves sliced
• 1/2 cup Vietnamese Mint, leaves sliced
• 2 tbsp Fried Garlic
• 1/3 cup Nuoc Cham Vietnamese Dressing
• 50g (1/4 cup) Peanuts, roasted and chopped
• 1 Long Red Chilli, deseeded and chopped finely

Instructions:

• In a medium-sized bowl, combine the cucumber, carrot and sugar. Mix well and set aside for 10 mins. Then drain.
• In a frying pan, over high heat, add the oil and fry the fresh minced garlic until fragrant.
• Meanwhile, season the beef with the ground pepper.
• Stirfry the beef for no more than 3 mins. Transfer the beef to a bowl, stir in 1 tbsp of the tamarind water and set aside.
• In a large bowl, combine the cucumber and carrot, sawtooth coriander, vietnamese mint, fried garlic, tamarind beef, 1 tbsp tamarind water, nuoc cham.
• Toss to combine.
• Place in serving bowls or a platter. Garnish with chopped roasted peanuts and chilli.

Source: https://app.ckbk.com/recipe/thes64653c04s001r003/tamarind-beef-and-cucumber-salad (Luke Nguyen)

Malaysian-Style Pineapple & Cucumber Salad

Serves 4.

Ingredients:

• 1/2 Pineapple, cored, peeled and chopped into 2cm bites
• 2 Cucumbers, skin on, cut lengthwise into quarters then sliced
• 1 Small Red Shallot, diced
• 3 tbsp Rice Wine Vinegar
• 1 tsp Salt Flakes
• 2 tbsp Caster Sugar
• 1/2 cup Vietnamese Mint Leaves or Coriander Leaves, chopped (this is a big departure from the original recipe but worth it)

Instructions:

• Malaysian-Style Pineapple & Cucumber Salad
• Mix the vinegar, salt, chopped shallots and sugar together in a small bowl. Set aside.
• Mix the remaining ingredients together in a big glass or plastic bowl,
• Toss the vinaigrette mixture (small bowl) into the larger bowl with the remaining ingredients. Toss to coat.
• Place in the fridge to chill until ready to serve.

Source : Food Tourism House from Malaysian Trip (adapted)

Modern Chinese Bang Bang Chicken Glass Noodle Salad

Prep time 15 mins + Cook time 20 mins = 35 mins
Serves 6.

Ingredients for the Salad:

• 4 Roasted Chicken Thighs, meat pulled apart, bones discarded
• 200g Glass Noodles, soaked in water for 15 mins
• 2 Lebanese cucumbers, sliced lengthwise on a mandolin
• 1 Carrot, Grated or Julienned
• 2 Spring Onions, thinly sliced, on the diagonal
• 1 Long red chilli, deseeded and thinly sliced, on the diagonal
• 3 tbsp Coriander leaves
• 1/2 Cup Roasted Peanut, lightly crushed

Ingredients for the Sesame Dressing:

• 1/2 Cup Tahini
• 1/2 Cup Soy Sauce
• 4 tbsp Chinese Black Vinegar (Chinkiang)
• 3 tbsp Caster Sugar
• 2 tbsp Chilli Oil
• 2 tbsp Sesame Oil
• 2 tsp Ground Szechuan Pepper (optional, for people who prefer spice)

Instructions:

• In a large rectangle pan, half fill with water and let the glass noodles soak for 20 mins.
• Make sesame dressing, by combining in a jug, all the dressing ingredients. Whisk together and set aside.
• Boil water and cook noodles for 2 mins only. Remove, rinse in cold water and drain.
• Place in a large salad bowl with cucumbers, carrot, spring onions, chicken, half the coriander leaves, plus mix in the sesame dressing.
• Serve garnished with chilli, coriander leaves, and roasted peanuts.

Kohlrabi "Noodle" Salad

Prep 25 mins + Cook 35 mins = Total time 60 mins
Serves 6

Ingredients:

• 2 tsp White Sesame Seeds, toasted
• 1 tsp Black Sesame Seed, toasted
• 1/2 tsp Ground Chilli Flakes or Powder
• 1/2 tsp Sichuan Peppercorn, toasted and finely crushed in a mortar and pestle
• 1 tbsp Roasted Salted Peanuts, crushed
• Pinch of Flaked Sea Salt
• 3-4 Medium Kohlrabi, peeled
• 3 tbsp Lime Juice
• 2cm Fresh Ginger, grated
• 1 tbsp Rice Wine Vinegar
• 2 Spring onions, white and green parts chopped finely
• 60ml Sunflower oil

Instructions:

• In a small bowl, combine the white and black sesame seeds, chilli flakes, toasted sichuan, crushed peanuts and half the salt.
• Slice the kohlrabi into noodles. Cut into disks and slice thinly with a mandolin to make "flat noodle" shapes.
• Transfer strips to a non metallic bowl. Add in the lime juice and the other half of the see salt. Toss and leave to marinate for 10 mins.
• Meanwhile, in a separate small bowl, combine grated ginger, vinegar and half the spring onion. Leave to steep for 20 mins.
• Drain the Kohlrabi and then toss with the oil and ginger mixtures.
• To serve, top with mixed seeds and nuts, plus the remaining spring onion.

Beef & Jicama / Yam Noodle Salad Bowl (Bun Bi Bo)

Serves 6

Ingredients (Meat & Jicama):

• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 1 tsp Freshly Ground Black Pepper
• 500g Ground Beef
• 3 tbsp Vegetable Oil
• 2 Garlic cloves, finely chopped
• 1 Lemongrass stem, root and green part removed, the white part finely chopped in a food processor
• 1 Onion, finely chopped
• 500g Jicama, peeled and cut into 5mm cubes

Ingredients (Base Noodle Salad):

• 250g Dried Rice Vermicelli noodles
• 90g Bean sprouts
• 1 Lebanese Cucumber, julienned
• 1/2 Cup Perilla leaves, chopped roughly
• 1/2 Cup Mint leaves, chopped roughly
• 1/2 Cup Lettuce, chopped roughly

Ingredients (Assembly):

• 250ml Nuoc Cham
• 1 Spring Onions, green parts only, sliced thinly
• 4 tbsp Fried Shallots
• 4 tbsp Peanuts, roasted and chopped

Instructions:

• To prepare the meat, take a bowl and combine fish sauce, sugar and black pepper.
• Add the beef and stir to combine.
• Place in the fridge to marinate for 15 mins.
• Meanwhile, make the noodle part. In a medium-sized deep saucepan, fill it half full of water and bring it to a boil.
• Once the water is boiling, add the noodles and cook them for 5 mins. Then turn off the heat and let them sit in the hot water for another 5 mins.
• Meanwhile, cut the noodles so that they aren't too long when you eat them, about 15 cms long works well.
• Drain noodles in a colander and pour cold water until the noodles are cool to stop the cooking process. Drain and set aside.
• In a medium-sized bowl, toss to combine the perilla, mint and lettuce.
• To assemble the base of the salad, in each bowl, add some bean sprouts, vermicelli noodles, and then the herb mixture. Set aside.
• Over medium heat, heat up a wok with 2 tbsp oil.
• Cook the onion for about 5-8 mins until it becomes translucent.
• Turn up the heat to high. Then add in the garlic and lemongrass, and cook for 1-2 mins until the garlic is golden and the mixture is aromatic.
• Add the marinated beef and cook until has cooked through and browned. Transfer the beef to a medium bowl. Set aside.
• Now, over medium heat, add 1 more tbsp oil and cook the jicama with a pinch of salt and some grond black pepper for about 5-10 mins until the jicama is tender.
• Turn of the heat and combine the beef and jicama until well mixed. Season to taste as needed.
• Place a full cup of the beef mixture on top of the noodles in each serving bowl.
• Drizzle 2 tbsp of nuoc cham sauce for each bowl.
• Garnish with spring onion, fried shallots, and crushed roasted peanuts.

Source: Songs of Sapa, Luke Nguyen

Beef and Kohlrabi Salad

Serves 6

Ingredients:

• 1-2 Kohlrabi (500g), peeled and julienned
• 1 Carrot, peeled and julienned
• 100ml White Vinegar or Rice Wine Vinegar (for pickling)
• 100g Caster Sugar
• 2 tbsp Vegetable Oil
• 2 Garlic Cloves, crushed and minced finely
• 350g Beef Eye Fillet, sliced into strips
• 1/2 Cup Vietnamese Mint Leaves, roughly chopped
• 1/2 Cup Thai Basil Leaves, roughly chopped
• 1/2 Cup Perilla Leaves, roughly chopped (optional - use more other herbs otherwise)
• 4 tbsp Nam Chuoc Sauce or Vietnamese Dressing
• 1 tbsp Fried Garlic
• 2 tbsp Roasted Peanuts, chopped
• 2 tbsp Fried Asian Shallots

Instructions:

• In a large bowl, stir vinegar and sugar to dissolve sugar as much as possible.
• Then add in kohlrabi and carrot sticks. Let sit to pickle in the fridge for an hour. Then drain.
• In a frying pan, over high heat, add the oil and fry the garlic until fragrant.
• Then add the beef, season with 1/2 tsp freshly ground black pepper.
• Stirfry very quickly until brown all over, for no longer than 3 mins. Remove from the pan and set aside in a plate.
• In a serving bowl, combine the drained kohlrabi and carrot, chopped herbs, fried garlic, half the roasted peanuts, beef and sauce. Toss to coat with sauce.
• Top with the remaining toasted nuts and fried shallots.

Sweetcorn Green Chilli Salsa

Ingredients:

• 3 Cups Sweetcorn Kernels
• 1 Long Green Chilli, diced finely
• 1 Tomato, diced small
• Juice of 2 Limes
• 2 tbsp Fresh Coriander, roughly chopped
• 1 tsp Ground Cumin
• Salt and Freshly Ground Black Pepper, to taste

Instructions:

• In a medium-sized bowl, combine the corn kernels with all other ingredients.
• Mix well and place in the fridge to chill until it is ready to serve.

Source : BBQ Recipes Techniques Tools by Chris Schlesinger

Japanese Cucumber Umeboshi Salad with Cashew Crumble

Serves 4-6

Ingredients for the Salad:

• 4 Medium Cucumbers
• 2 Umeboshi Plums, deseeded and chopped to turn them into a paste
• 1 tbsp Brown Rice Vinegar

Ingredients for the Cashew Crumble:

• 1 Clove Black Garlic (if not avail regular garlic ok), crushed and minced finely
• 1 tsp Fish Sauce
• 1 tsp Long Red Chilli Pepper, deseeded and minced finely
• 1/2 Cup Raw Cashew pieces, roughly chopped
• 1 tbsp + 1 tsp toasted sesame seeds
• 1 Sheet of Unseasoned Nori (8x7 inches), cut into thin strips 2 inches long by 1mm wide.
• 1 tbsp Sesame Oil

Instructions:

• Preheat the oven to 375F / 190C
• Prepare a baking tray with a lining of FOIL.
• Using a mortar and pestle, make a paste our o the garlic, fish sauce and chilli.
• In a medium-sized bowl combine the chopped cashews, the sesame seeds, nori threads and garlic paste.
• Toss to combine as evenly as possible.
• Coat the foil lining with sesame oil and spread the nut mixure out onto the foil.
• Toast it for about 10 min, until the nuts start to brown. Set aside to cool.
• Meanwhile, prepare the cucumbers by removing every other strip of skin with a vegetable peeler.
• Cut the cucumber in half lengthwise. Scoop out and discard seeds.
• Cut the cucumbers into short 1cm-thick slices and place them in a large bowl.
• Mix umeboshi paste and vinegar with cucumbers. Toss to coat evenly.
• Top salad with cooled crunchy cashew topping. Toss gently to combine and serve immediately to keep the crunch fresh.

Chinese Smashed Cucumber Salad with Spicy Sesame Oil Dressing

Ingredients:

• 2-3 Cucumbers, each cut into 4 lengths, then into 1cm slices
• 1/2 cup Coriander Leaves + extra for garnish
• Pinch of Salt
• 1 tsp Sugar
• 1 tbsp Light Soy Sauce
• 1 tbsp Sesame Oil
• 1 tsp Chilli Oil
• 1 tbsp Rice Wine Vinegar
• 1 Garlic Clove, crushed and minced finely

Instructions:

• Slice the cucumber as directed above.
• Lightly smash the cucumber pieces with the end of a wide knife. Transfer cucumber to a medium-sized bowl.
• Sprinkle the salt over the cucumber. Mix well and transfer the cucumber to a colander. Set aside and let the cucumber drain for 10 mins.
• Transfer the cucumber back to the medium-sized bowl. Stir in the coriander leaves along with the remaining ingredients of the salad.
• Mix well, transfer salad to a serving plate and serve cold.

Source: https://www.chinasichuanfood.com/smashed-cucumber-salad/ (Recipe Adapted)

Mango & Coconut Salsa

Ingredients:

• 2 Mangoes, stoned, peeled and finely chopped
• 1/2 Cup Freshly Cut Older Brown Coconut, coarse grade and/or chopped coarsely
• 1 Long Red Chilli, sliced or finely diced
• 1 Red Shallot, finely diced
• 1/3 Cup Coriander, chopped
• 2 tbsp Fresh Mint Leaves (Vietnamese mint, if you have it), chopped
• 2 tbsp Lime Juice

Instructions:

• Combine the mango, coconut, chilli, if using, onion, coriander, mint and lime juice in a bowl.
• Chill for at least 30 mins to make it an even more refreshing dish.

Source : Taste Website

Thai Mango Salad

Ingredients:

• 2 Fresh Kaffir Lime Leaves, Chiffonade slice
• 2 Cups Shredded Green Mango or Papaya (preferably matchstick-style)

Ingredients for the Dressing:

• 2 tbsp Palm Sugar, Grated
• 1.5 tbsp Lime Juice
• 1.5 tbsp Fish Sauce
• 1 tsp Tamarind Paste
• 3 tbsp Roasted Peanuts
• 2 Garlic Cloves, minced
• 1/4 tsp Salt
• 1/2 Birdseye Chili, minced (or 1 long red chilli)

Instructions:

• Mix together wet ingredients from the Dressing and let sit.
• Pound peanuts, garlic, salt and chilli in a mortar and pestle until coarse. Add to the wet ingredients mixture.
• In a large bowl, toss dressing on shredded mango and kaffir leaves to coat well. Let sit in the fridge for at least 10 minutes before serving.

Thai Green Pawpaw Salad (Som Tam)

Ingredients:

• 4 tbsp Palm Sugar
• 2.5 tbsp Fish Sauce
• 2 tbsp Tamarind Paste
• 4 tbsp Lime Juice
• 1 Garlic Clove, crushed and minced
• Salt
• 1 Red Chilli, minced
• 3 tbsp Roasted Peanuts
• 8 Cherry Tomatoes, halved or quartered
• 4-8 Snake Beans, chopped into short 2.5cm segments
• 1 Green Pawpaw, julienned

Special Equipment:

• Mortar & Pestle

Instructions:

• In a large bowl, prepare the dressing, by combining the palm sugar, fish sauce, tamarind paste and 3 tbsp of lime juice (saving 1 tbsp for later use).
• Using the mortar & pestle, crush the garlic clove with some salt, then add the chilli, roasted peanuts and the remaining 1 tbsp of the lime juice. You should have a coarse paste.
• Add the cherry tomatoes and snake beans to the mortar. Very lightly bruise them to infuse the paste flavours.
• In a large bowl, combine the julienned green pawpaw, the paste mixture and the dressing. Gently toss to coat.
• Place in the fridge to chill for 30-60 mins before serving to give some time for the pawpaw to absorb the dressing and paste flavours.

Sweet and Sour Celeriac & Swede Salad

Serves 4-6.

Ingredients:

• 250g Celeriac, peeled and thinly shredded
• 250g Swede, peeled and thinly shredded
• 4 tbsp Flat-leaf Parsley, roughly chopped
• 4 tbsp Dill, roughly chopped
• 50g Capers, drained and roughly chopped
• Juice from 1 Lemon
• 1 tsp Cider Vinegar
• 4 tbsp Olive Oil
• 4 tbsp Canola Oil
• 3 tsp Dijon Mustard
• 2 Garlic Cloves, crushed and minced very finely
• 2 tsp Caster Sugar
• 100g Dried Sour Cherries
• Salt & Pepper

Instructions:

• In a small jug, mix together lemon juice, vinegar, oils, mustard, garlic and sugar. Taste and season to your liking (adjusting also for sweetness or vinegar as needed).
• In a mixing bowl, combine all the ingredients. Mix thoroughly to ensure everything is coated.
• Allow the salad to sit for an hour so that the flavours develop and can be absorbed.

Thai Lemongrass Pork Vermicelli Salad

Serves 2.

Ingredients:

• 400g Pork Neck, thinly sliced
• 1 Stick of Lemongrass (bulb end, blended finely)
• 1 tsp Garlic
• 1 tsp Sugar
• 1 tsp Fish Sauce
• 100g-200g Thin vermicelli rice noodles
• 3 small red shallots, thinly chopped
• 3 tbsp Coriander Leaves, roughly chopped
• 2 tbsp Peanuts or Cashews, roasted and lightly crushed into granules

Ingredients (Apple kimchi for the salad):

• 1 tbsp Gochujang
• 1 tsp Fish Sauce
• 1 tsp Rice Wine Vinegar
• 1 tsp Sugar
• 1 tsp Garlic, minced
• 1 tsp Sesame Oil
• 1 Apple, julienned with peel on (prepare when needed)
• Cucumber, julienned with peel on (prepare when needed)

Ingredients (Nuoc Cham Dressing):

• 2 tbsp Water
• 2 tbsp Fish Sauce
• 2 tbsp Sugar
• 2 tbp Rice Wine Vinegar
• 1 tsp Fresh Chilli
• 1 tsp Fresh Ginger

Instructions:

• In a glass bowl, combine pork neck slices, minced lemongrass, garlic, sugar and fish sauce.
• Set aside for 30 mins to marinate.
• In a separate bowl, make the apple kimchi sauce by combining the gochujang, fish sauce, rice wine vinegar, sesame oil, garlic, sugar. Set aside.
• Then create nuoc cham dressing. In a small bowl, blend the water, sugar, vinegar, fish sauce, chilli and ginger. Set aside.
• In a small sauce pan, over medium heat, bring water to a boil and cook the vermicelli noodles for 2 mins. Drain and set aside.
• Julienne the apple and cucumber and mix them in the kimchi sauce. Set aside.
• In a hot wok, over medium-high heat, place oil and once hot, cook marinated pork (let sit for 2 mins before moving). Cook for a total of about 5 mins, until just done. Remove from wok.
• To assemble, in a large bowl, combine vermicelli, cooked pork, apple kimchi, coriander, shallots and crushed nuts.
• When ready to eat, mix in nuoc cham dressing.

Korean Mung Bean Jelly Noodle Salad With Vegetables (Tangpyeongchae)

Serves 6-8.

Ingredients:

• 1/2 Cup Mung Bean Flour
• 2 tbsp Vegetable Oil
• 1 Egg, lightly beaten
• 4 Fresh Shiitake Mushrooms, caps only, thinly sliced
• 1/3 Cup Soy Sauce
• 2 tsp Rice Vinegar
• 2 tbsp Red Pepper Powder (Gochugaru)
• 1 Green Onions, thinly sliced diagonally
• 1 Garlic Clove, minced
• 1/3 Cucumber, cut into thin strips
• 1/3 cup Daikon (White Radish), cut into thin strips
• 3 Red Radishes, thinly sliced
• 2 tsp fresh ginger, slivered
• 1/2 Cup Mung Bean Sprouts

Instructions:

• In a medium saucepan, stir 3 cups cold water into the mung bean powder.
• Set the saucepan over medium-high heat and cook for 3-4 mins, stirring, until the mixture thickens and becomes nearly translucent.
• Pour the mixture into a loaf pan to set. Let cool at room temperature for about 1 hour until completely solidified.
• Meanwhile, in a nonstick skillet over medium-high heat, add 1 tbsp oil. Once hot, add the lightly beaten egg, tilting the pan around so the egg covers the surface in as thin a layer as possible.
• Cook for about 1 min until the egg is just set, then carefully flip the omelette over and cook for another minute. Slip the omelette onto a separate plate to let it cool to room temperature.
• Returning to the empty skillet, place it over medium-high heat and add the remaining 1 tablespoon oil.
• Then add the sliced mushrooms, stirring occasionally, for 6 mins until browned and softened. Set aside to cool to room temperature.
• Slice the cooled egg omelet into thin ribbons and set aside.
• Turn the mung bean jelly out of the loaf pan onto a cutting board.
• Cut the jelly into long slices, as thin as possible, then cut each slice lengthwise to make long thin noodles.
• In a large salad bowl, whisk together the soy sauce, vinegar, red pepper powder, green onion slices and garlic.
• Then add the mung bean noodles, cucumber, radishes, ginger and bean sprouts to the bowl and toss gently to combine.
• Garnish the noodles with the reserved egg ribbons and shiitakes.

Smoked Beetroot Salad with Caramelized Macadamias

Serves 4.

Ingredients (Smoked Beetroot):

• 250g Long-grain rice
• Peeled rind of 1 Lemon
• 5 Sprigs of Thyme
• 12 Medium Beetroots, skin on

Ingredients (Salad & Garnishes):

• 1 tsp Maple Syrup
• 2 tbsp Olive Oil + extra for serving
• 50g Macadamia Nuts
• 35g Caster Sugar
• 150g Greek Yoghurt
• 1/2 tsp Chilli flakes
• 1/4 Cup Coriander leaves, chopped
• Salt and Black pepper, to taste

Instructions:

• Preheat the oven to its highest setting – 240C at least, preferably 250C (230C with fan).
• To prep for the smoking of the beetroots, line a large sauté pan or wok with two large sheets of tin foil, leaving the edges generously overhanging the sides (see above photo).
• In the base of the pan, over the foil, add the rice, lemon peel and thyme, and stir through two tablespoons of water.
• Sit the beetroots on top of the rice and seal the pan with a large lid.
• Draw up the tin foil and fold it back over the lid, to completely seal the beets and lid in foil; any gaps will hamper the smoking process.
• Over the highest heat setting, place the covered pan. You'll start seeing a little bit of smoke coming through after 3-4 mins.
• Continue to smoke for exactly eight minutes, then remove from the heat.
• Transfer the beets to a baking tray and roast in the hot oven for 45-50 minutes, or until a sharp knife goes in easily. Discard the rice, lemon peel and thyme.
• Remove, set aside to cool, then peel off the charred skin.
• Cut the beets into 2mm-thick slices and then in half to make two thin half circles.
• In a large bowl, combine the beet slices with the maple syrup, a tablespoon of olive oil, half a teaspoon of salt and some black pepper. Mix together and set aside.
• Reduce the oven temperature to 140C (120C with fan).
• Once the temperature has decreased, place the nuts on a roasting tray and bake for 15 minutes until golden brown. Then remove them from the oven.
• Meanwhile, line another tray with parchment paper and set aside.
• In a small saucepan, over on a gentle medium heat, melt the sugar ; don't stir as the sugar melts and starts to caramelise and turn golden.
• Carefully add the nuts to the golden sugar liquid, and stir gently to coat.
• Pour out the sticky nuts on to the lined tray. Separate them as much as possible and leave them to cool.
• Once cooled, chop up the caramelized nuts and set them aside.
• In a separate small bowl, mix the yogurt with the remaining olive oil. Set aside.
• On a large serving platter, spread out the beetroot slices, making sure they're slightly overlapping each other.
• Drizzle the yoghurt mixture over the beetroot slices. Then sprinkle overtop the chopped nuts, chilli flakes, coriander and a drizzle of oil.
• Serve immediately as the toffee on the nuts will begin to melt over the hour or so.

Source: Plenty More Cookbook, Ottolenghi

Roasted Beetroot & Carrot Salad

Ingredients:

• 500g Baby Carrots
• 500g Small Raw Beetroots
• Olive Oil
• 350g Ricotta
• 300g Pearl Barley
• 1+1 tbsp Balsamic Vinegar
• Extra Virgin Olive Oil
• 50g Smoked Almonds
• 1/2 bunch Flat leaf parsley (15g)
• 100g Mixed Salad Leaves

Instructions:

• Preheat oven to 200C.
• Trim and scrub the carrots and beetroots. Cut the beetroots into quarters. Leave carrots whole.
• Toss in 1 tbsp olive oil to coat. Place them in a large roasting pan. Sprinkle salt & pepper over top, to taste.
• Nestle the ricotta into the middle of the pan and roast for 50 mins, until the veg is golden, crisp and cooked through.
• Meanwhile, cook the pearl barley according to the packet instructions, then drain and set aside.
• To make the dressing, mix 1 tbsp of balsamic vinegar with 3 tbsp of extra virgin olive oil, then season.
• Roughly crush the nuts in a mortar & pestle.
• Roughly chop parsley leaves.
• When the veggie is ready, remove the pan from the oven.
• Transfer the ricotta to a plate. Toss the pearl barley into the veg pan with half the dressing, scraping up any sticky bits.
.
• Transfer the warm barley salad to a platter, break over the ricotta, then sprinkle over half of the parsley.
• In a serving bowl, toss the remaining parsley and dressing with the salad leaves. Scatter over the crushed nuts. Drizzle over a little balsamic. Then serve alongside the warm salad.

Source : Woolworths Fresh Recipes Nov 2020, not available online. No alterations made.

Santa Fe Chicken Salad

Serves 6-8.

Ingredients:

• 4 Cajun Blackened Chicken Breasts, sliced diagonally 1/2cm thick
• 225g Mixed Salad Greens such as rocket
• 225g Romaine or Gem Lettuce, chopped
• 400g (Almost 2 Cups) Can Black Beans, drain and rinsed
• 250ml (1 Cup) Frozen Corn Kernels, thawed
• 125ml (1/2 Cup) Dates, pitted and chopped finely
• 250ml (1 Cup) Peanut Lime Vinaigrette
• 125ml (1/2 Cup) Feta Cheese, crumbled
• 250ml (1 Cup) Tortilla Strips
• 1 Avocado, diced (just before you serve the salad)
• 1 Lime, cut into wedges, for serving

Instructions:

• In a large serving bowl, combine the mixed salad greens and chopped romaine, black beans, corn kernels, dates, and peanut lime vinaigrette.
• Toss to combine.
• Top with diced avocado, crumbed feta, tortilla chips and then the cajun chicken slices.
• Add a lime wedge and serve immediately.

Cajun Blackened Chicken for Salads

Delicious in the Santa Fe Chicken Salad
Serves 6.

Ingredients (Brine):

• 2 Cups Water
• 1/4 Cup Salt
• 1/2 Cup Parsley leaves and stems
• 1 tbsp Honey
• 1 tbsp Black Peppercorns
• 6 Bay Leaves
• 4 Garlic Cloves, crushed
• 2 Thyme Sprigs
• 1 Lemon Halved
• 4 Chicken Breasts

Ingredients (Cajun Spice):

• 1 tbsp Dried Oregano
• 1/2 tbsp Dried Thyme
• 1/8 tsp Red Pepper Flakes
• 1/4 Cup Paprika
• 1/2 tbsp Ground Black Pepper
• 1/2 tbsp Ground White Pepper
• 1/2 tbsp Sea Salt
• 1/8 tsp Cayenne

Instructions:

• In a medium-sized but deep saucepan, bring to boil all the brine ingredients (apart from the chicken). Boil for 1 min.
• Remove from heat and allow to cool to room temperature.
• Once the brine is cool, place in a lidded container and add the chicken.
• Ensure that the chicken is fully submerged in the brine and there is some space between each of the chicken pieces to give way to the brine.
• Cover the container and refrigerate for 24 hours.
• Remove chicken. Discard brine. Pat the chicken pieces dry with a paper towel. Set aside.
• In a small bowl combine all the ingredients until well blended.
• Dredge the chicken in the spice mix until it is fully coated by the spices.
• In a large frying pan, over medium heat, add a tbsp oil. Once hot, add the chicken, flipping the chicken after 4 mins to ensure even cooking.
• Cook for an additional 4 mins, then check for doneness in the thickest part of the chicken (the meat should be 71C).
• Set chicken aside to rest.

Tortilla Chips for Salad

Delicious in the Santa Fe Chicken Salad
Serves 6-8.

Ingredients:

• 8 Small Corn Tortillas
• 4 tsp Vegetable Oil
• 1 tsp Chilli Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• Dash of Cayenne Pepper (optional)

Instructions:

• Preheat oven to 180C (160C with fan).
• Line a deep baking pan. Set aside.
• Cut corn tortillas into 1cm wide long strips.
• In a medium sized bowl, toss all the ingredients until tortilla strips are well coated an also not stuck together.
• Scatter the coated tortilla strips across the baking pan.
• Bake for 20-30 mins. Tossing tortillas every 5-8 mins until you reach the desired crispness.
• Remove from the oven and let cool to room temperature. Store, once cooled, in an airtight container.

Peanut Lime Vinaigrette

Goes beautifully with the Santa Fe Chicken Salad.
Makes 1 Cup.

Ingredients:

• 3 tbsp Roasted Peanuts
• 1 Large Garlic Clove (or two small ones), crushed and chopped roughly
• 1/4 tsp Ground Cumin
• 2 + 2.5 tbsp Lime Juice
• 1 tbsp Sherry or Apple Cider Vinegar
• 1/2-3/4 Cup Chopped Cilantro / Coriander (tightly packed)
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper, freshly ground
• 1/2 cup Vegetable Oil

Instructions:

• In a food processor, puree the roasted peanuts, garlic, ground cumin, 2 tbsp of the lime juice, olive oil, vinegar, salt and pepper until very smooth.
• Then blend in the coriander and adjust to taste (add more coriander if needed).
• With the machine running on blend, pour in the vegetable oil to create an emulsion (or put in a little at a time and blend until emulsified, then repeat). This prevents the oil from separating in the dressing.
• Refrigerate in an airtight container for up to 5 days.

Roasted Broccoli with Barley and Haloumi

Ingredients:

• 1 Cup (200g) Pearl Barley
• 2 Broccoli and/or Cauliflower (approx 850g), cut into bite sized florets and 1cm cubes
• 3 Garlic Cloves, sliced thinly
• 1-2 Fresh Long Red Chillies, diced finely
• 1/2 Cup (125ml) Olive Oil
• 180g Haloumi cheese, cut into small 1cm cubes
• 1/2 Lemon (to make 2 tbsp Lemon Juice)
• 1 Cup Fresh Mint, Leaves only
• 1 Cup Walnuts and/or Pepitas, toasted
• 1 tbsp Cider Vinegar
• Dukkah (optional, to serve)

Instructions:

• Preheat oven to 220C / 425F.
• In a large saucepan of boiled salted water, uncovered, boil barley for 30 mins until tender. Drain the barley and set aside.
• Meanwhile, in a large bowl, combine broccoli and 2 tbsp oil.
• Place coated broccoli on lined baking tray and bake for 20 mins or so until broccoli is cooked through and a bit charred.
• In a small pan, fry garlic and chilli in 2 tbsp olive oil. Remove garlic and chilli from the oil, placing them on a paper towel to drain. Let oil in pan cool to room temperature.
• In a large frying pan, with 2 tbsp oil, fry the haloumi cubes until golden all over.
• Toss all ingredients together. Season to taste. Serve while the haloumi is hot topped with dukkah, as desired.

Source : Women's Weekly https://www.womensweeklyfood.com.au/recipes/roasted-broccoli-with-barley-and-haloumi-3755 (adapted slightly)

Caesar Dressing (Standard but delish fare)

Ingredients:

• 1/2 cup of vegatable oil
• 3 tablespoon of lemon juice
• 1 clove of garlic (crushed)
• 1/2 teaspoon of sugar
• 1/4 teaspoon of worcestershire sauce
• romaine lettuce
• 1/2 cup of parmesan
• 1/2 teaspoon of salt
• 1/2 teaspoon of dry mustard
• 1/4 teaspoon of pepper
• 1 egg
• croutons & bacon bits (optional)

Instructions:

• Mix oil, lemon juice, garlic, sugar, and worcestshire sauce into a closable jar. Screw jar shut tight and shake vigourously to mix well
• Lightly mix 1 egg and pour over cut lettuce. Stir well to coat greens
• Sprinkle parmesan, salt, mustard, and pepper over coated lettuce. Mix well
• Pour dressing on top of salad. Mix well
• Add/Mix-in croutons, bacon bits and/or more parmesan, if desired

Cheviche Seafood Salad (Fantastically Refreshing)

Ingredients:

• 1/2 Pound Scallops
• 1 Pound Calamari
• 1/2 Pound Octopus
• 4 Cups of Water
• 2 1/2 Cups Fresh Lime Juice
• 1 Large onion
• 2 Tablespoons light soy sauce
• 2 Large Cucumbers, Peeled, Seeded and cut into half moons
• 1 Yellow Pepper
• 1 Bunch Fresh Coriander, Chopped
• Salt & Pepper to taste

Instructions:

• Combine water, lime juice, onion and soy sauce to make a marinade
• Add the seafood, chopped in small cubes, and refrigerate for about 30 minutes
• Add the cucumbers, peppers, dill and salt & pepper and serve

Middle-Eastern Rosewater Watermelon & Pomegranate Salad with Mint

Serves 4-6.

Ingredients :

• 1 Small Ripe Watermelon or Large Wedge (~1.5kg)
• 1 Ripe Pomegranate, seeds only
• 2 tbsp Rosewater
• 1-2 Caster Sugar or Honey
• Handful of fresh mint leaves for garnish

Instructions:

• Remove the skin and seeds of the watermelon.
• Place the watermelon flesh on a plate to catch any escaping juices, cut the watermelon into bite sized triangles or cubes.
• Separate and reserve remaining watermelon liquid (and any pomegranate juice if available). Stir in rosewater and sugar or honey, until fully dissolved.
• In a serving bowl, gently combine watermelon cubes with pomegranate seeds. Pour overtop the reserved liquid mixture. Toss very lightly to coat the watermelon with the liquid.
• Cover (optional) and chill in the refrigerator for at least 1 hr.
• Serve chilled. To serve, toss one final time to coat the watermelon cubes, ensuring there are pomegranate seeds visible and scatter mint across the surface.

Source : Moroccan cuisine cookbook.

Hot & Sour Nectarine Salad

Serves 4.

Ingredients :

• 2-4 Yellow Nectarines, halved, stones removed, sliced into cheeks and wedges
• 1 cup Thai Basil Leaves
• 1 Long Red Chilli, deseeded, chopped finely

Ingredients (Dressing) :

• 1/4 cup Lime Juice
• 1/4 cup (55g) Coconut or Palm Sugar
• 1.5 tbsp Fish Sauce

Instructions:

• To make the dressing, combine all the dressing ingredients in a bowl and stir until the sugar dissolves.
• Set the dressing aside for 5 mins to infuse then strain through a fine sieve to remove any remaining sugar crystals.
• In a large bowl, stir together the nectarines, basil leaves, chopped chilli and dressing. Toss gently to coat.
• Transfer salad to a serving platter and keep in the fridge until ready to serve.

Source: https://www.gourmettraveller.com.au/recipes/fast-recipes/nectarine-salad-hot-sour-18319 (Recipe Adapted)

Hot & Sour Chinese Coleslaw (Zingy!)

Serves 4.

Ingredients :

• 250g Chinese cabbage, thinly sliced
• 115g Mung Bean Sprouts
• 2-3 Spring Onions, cut diagonally, includin green tops
• 5 tbsp Rice vinegar
• 1.5 tbsp Soy Sauce
• 2 tbsp Granulated Sugar
• 2 tbsp Freshly grated ginger
• 2 tbsp Mint leaves, chopped
• 2 tbsp Coriander leaves, chopped
• 1 tsp chilli powder
• 1/2 tsp White Pepper

Instructions:

• In a large bowl, place the shredded chinese cabbage, bean sprouts, spring onions, mint leaves and coriander leaves.
• In a separate bowl, prepare the dressing by combining rice vinegar, sugar, soy sauce, ginger, chilli powder and white pepper.
• When ready to serve, pour the dressing over the greens. Toss to coat.

Crunchy Coleslaw

Serves 3-4 as a side.

Ingredients :

• 100g Red Cabbage, finely sliced
• 100g Green Cabbage, finely sliced
• 1 Red Apple, finely shredded or julienned, seeds removed
• 1 medium Carrot, finely shredded or julienned
• 160g Yoghurt
• 1 tbsp Lemon Juice
• Salt & Pepper, to taste

Instructions:

• Mix all ingredients together.
• Season to taste.
• Keep cold until it is time to serve.

Source : https://www.pdlmarketplace.com.au/recipes/2018/9/25/cajun-style-lamb-ribs

Moroccan Tomato & Preserved Lemon Salad

Serves 6.
Prep time : 10 mins

Ingredients (Salad):

• 750g Cherry Tomatoes, halved
• 1/2 Small Red Onion, sliced thinly
• 1/2 Cup Fresh Coriander leaves, chopped coarsely

Ingredients (Dressing):

• 1/3 Cup Lemon Juice
• 2 tbsp Olive Oil
• 1 tbsp Preserved Lemon Rind, finely chopped
• 1 tbsp Flat-leaf Parsley, finely chopped
• 1 Clove Garlic, crushed
• 1/2 tsp White Sugar
• 1/4 tsp Ground Cumin
• Pinch Sweet Paprika

Instructions:

• Make the lemon dressing by combining all ingredients and whisking the mixture to blend it well.
• In a large bowl, combine tomato halves, onion slices, chopped coriander and dressing.
• Place in the fridge for at least 30 mins before serving for a nice cool salad. Toss again before serving.

Harissa-Roasted Cauliflower with Preserved Lemon Dressing and Pearl Couscous

Serves 4.

Ingredients (Salad):

• 1 Cauliflower, broken into florets
• 3 tsp Harissa Paste
• 1 tbsp Olive Oil
• Salt & Pepper
• 250g Pearl Couscous
• 3 Dates, pitted and thinly sliced
• 1/4 cup Pepita Seeds, toasted, for garnish
• 1/4 cup Coriander Leaves, roughly chopped, for garnish

Ingredients (Dressing):

• 1 Lemon, juiced
• 1/4 Preserved Lemon Rind, finely chopped
• 2 tbsp Olive Oil
• 2 tsp Harissa Paste
• Salt & Pepper

Instructions:

• Preheat the oven to 250C.
• In a small bowl, combine the harissa, oil, salt and pepper.
• In a large bowl, toss the cauliflower florets and stem pieces with the harissa mixture until the cauliflower is well coated.
• Line a baking tray with baking paper. Scatter the coated cauliflower evenly across.
• Bake for 15-20 mins until golden. Set aside to cool.
• Cook pearl couscous to package instructions (8-10 mins in salted boiling water). Drain and set aside to cool.
• Meanwhile, prepare the preserved lemon dressing. Whisk ingredients together in a bowl.
• Stir the dates and half the dressing through the pearl couscous.
• In a serving plate, place first the seasoned couscous, then the harissa cauliflower. Next, pour over the remaining dressing and top with the coriander leaves and toasted pepitas.

Source: https://www.gourmettraveller.com.au/recipes/fast-recipes/roasted-cauliflower-harissa-18658

Giant Couscous with Craisins, Lemon and Almonds

Serves 4
Prep 10 mins + Cook 25 mins = Total 35 mins

Ingredients:

• 200g Pearl Couscous
• 400ml Vegetable or Chicken Stock
• 1 + 1/2 Lemon
• 1/2 tsp Olive Oil
• 1 Garlic Clove, crushed and minced finely
• 50g Craisins (Dried Cranberries)
• 1 tsp Cumin Seeds, toasted and ground in a mortar
• 60g Flaked Almonds, toasted
• 10g Basil Leaves, roughly torn

Instructions:

• In a medium saucepan (with a lid), dry roast, over medium heat and while stirring, the pearl couscous for about 5-10 mins, until they take on a golden colour.
• Carefully (as it will bubble and steam), pour in the stock and bring to a boil, cover then turn the heat to low.
• Cook for 10 mins, until the liquid has been absorbed.
• Then turn off the heat and leave the couscous to sit, covered, for 10 more mins.
• Meanwhile, grate the lemon zest into a bowl.
• Using a small, sharp knife, trim the top and tail off the zested lemon. Then cut away the skin and the pith.
• Release the lemon segments by cutting between the membranes, then cut each now-naked segment into 2-3 pieces.
• Add to the zest bowl along with the juice squeezed from the other 1/2 lemon.
• After the couscous has rested, remove the lid for it to cool.
• Place the craisins in a bowl, cover with about 100ml boiling water and leave it to soak for 5 mins. Drain and set aside.
• Toast the cumin seeds and separately the almond flakes. Ground the cumin seeds in a mortar & pestle.
• Once it is cooler to the touch, stir in the lemon segments, zest and juice, along with the olive oil.
• Stir all ingredients together in a large bowl. Taste and season as needed.
• Transfer to a nice serving bowl and serve warm (if using chicken stock, don't keep it out at room temp for more than a few hours).

Source : https://www.theguardian.com/lifeandstyle/2018/jun/16/yotam-ottolenghi-picnic-recipes (adapted)

Moroccan Lamb Salad with Pomegranate & Walnuts

Ingredients (Spice Paste):

• 1 tbsp Ground Sumac
• 1 tbsp Preserved Lemon Rind, finely chopped
• 2 Cloves Garlic, crushed
• 2 tbsp Coriander, leaves, finely chopped
• 1 tsp Sea Salt
• Few Grinds of Black Pepper

Ingredients (Assembly):

• 1-1.9kg Leg Lamb
• 1/4 cup Olive Oil
• 1 tbsp Pomegranate Molasses
• 1 cup Flatleaf Parsley, leaves
• 1/2 cup Mint, leaves
• 50g Walnuts, toasted and roughly chopped
• 1 Pomegranate, seeds removed
• 70g Feta, crumbled
• Flatbread, to serve

Instructions:

• Preheat oven to 180C (if using the oven to cook the lamb, otherwise can use the pressure cooker).
• In a small bowl, combine sumac, preserved lemon, garlic, coriander, salt and pepper.
• Rub the spice paste over the lamb thoroughly.
• If using an oven, then place it into an oven bag or enclosed pot. Roast the lamb for 2.5 hours then set it aside to rest in the oven bag or pot for 20 mins.
• If using a pressure cooker, add 1.5 cups of water and cook for 30 mins on high. Check to ensure that the lamb is starting to come apart and, if so, rest the lamb for 10 mins.
• Meanwhile, in a small bowl, combine oil, pomegranate molasses, salt and pepper to make the dressing. Set aside.
• Set aside 1/4 cup of the pomegranate seeds for garnish.
• Also, in a large mixing bowl, place all the other ingredients and stir them up (without the dressing or feta for now). Set aside.
• Using two forks, shred the lamb until no large pieces remain.
• Once it is a bit cooler and won't wilt the herbs, toss the lamb in the large mixing bowl with the other ingredients along with the dressing.
• Top the warm salad with the crumbled feta and pomegranate seeds. Serve with warmed flatbread.

Source: https://www.womensweeklyfood.com.au/recipes/moroccan-lamb-salad-with-pomegranate-29035

Israeli Cauliflower, Pomegranate & Pine Nut Salad

Amazing taste and textures.
Serves 6. Prep time = 20 mins. Cook time = 50 mins.

Ingredients (Salad):

• 1 Cauliflower head and leaves, cut into bite-sized florets and leafy pieces
• 60ml Olive Oil
• 1-2 tbsp Zaatar spice mix
• 1 Cup Flatleaf Parsley leaves, chopped
• 1 Cup Mint leaves, chopped
• 35g Pine Nuts, toasted
• Seeds from 1/2 Pomegranate + extra as needed for garnish
• 60g Golden Raisins

Ingredients (Dressing):

• 60g Tahini
• 2-4 tbsp Lemon Juice
• 2 tbsp Greek-style Yoghurt
• 1 Garlic clove, crushed and minced finely

Instructions:

• Preheat oven to 200C.
• In a deep baking pan, combine the cauliflower pieces with the olive oil and zaatar until fully coated.
• Bake for 50 mins, tossing as you go to help get them fully roasted, until cooked through and slightly charred.
• Meanwhile, make the tahini dressing by combining all ingredients in a small bowl along with 50ml of warm water. Season to taste with salt and black pepper.
• Once the cauliflower is ready, remove from the oven and set aside to let it cool.
• In a large bowl toss together the cooled cauliflower, half the chopped herbs, the salad dressing.
• Then top with the rest of the herbs, the raisins, pomegranate seeds and pine nuts.

Source: Feast Magazine

Middle Eastern Tabouli Parsley Salad

Serves 4

Ingredients:

• 1/2 Cup Fine Bulgur
• 1 Cup Boiling Water
• 1 Cup Fresh Flat-leaf Parsley, leaves picked and chopped
• 1/2 Cup Fresh Mint, leaves picked and chopped
• 2 Tomatoes, diced (1cm cubes)
• 1 Cucumber, diced (1cm cubes)
• 1 Shallot or green onion, chopped finely
• 1/4-1/2 Cup Fresh Lemon Juice
• 1/4 Cup Olive Oil
• 1 tsp Salt
• 2 tsp Sumac
• 1/2 Pomegranate, extract seeds

Instructions:

• In a small bowl, place the bulgur and boiling water. Stir and set aside.
• Prep all the herbs and veggies.
• In a large bowl, toss the cooled bulgur, tomatoes, cucumber, herbs, onion, lemon juice, oil, sumac, salt and half the pomegranate until well combined.
• Place in the fridge for an hour to chill.
• Toss again before serving and top with the remaining pomegranate seeds.

Pink Grapefruit & Sumac Salad

Serves 6

Ingredients:

• 3.5 + 1.5 Pink Grapefruits
• 2 tbsp Caster Sugar
• 1/2 Small Hot Red Chilli
• 60ml Olive Oil
• 1.5 tbsp Lemon Juice
• 1 tbsp Sumac
• 1/2 Medium Red Onion, sliced finely
• 80g Watercress, chopped finely
• 100g Mixed Salad (eg. Rocket, Spinach, etc)
• Pinch Salt

Instructions:

• Peel the 3.5 pink grapefruits. Remove pith and segment skin. Cut them in 2 or 3 pieces per segment. Place in a colander over a bowl to capture all the grapefruit juice.
• In a small saucepan, squeeze all the juice from the last 1.5 grapefruit. Add the juice from the bowl under the colander.
• Add sugar and chilli pepper to the grapefruit juice. Stir to combine.
• Bring mixture to a boil. Reduce to low and simmer for about 25 mins, until sauce thickens and you have 5 tablespoons remaining.
• Remove the chilli after 10 mins.
• Set aside to cool down.
• Once cooled down, whisk in the olive oil, lemon juice, sumac and salt.
• Assemble the salad by combining, in a non metallic bowl, all ingredients including the lemon juice mixture.
• Serve cold or at room temperature.

Warm Freekeh Salad with Preserved Lemon

Ingredients:

• 1 Cup of Freekeh, boiled and drained until soft but still nutty with bite
• 1 tbsp Preserved Lemons, washed, drained and diced
• 1 tbsp Quince Paste, diced
• 1 tbsp Lemon Juice
• 3 tbsp Extra Virgin Olive Oil
• 1/4 Cup Mint, Chopped
• 1/2 Cup Ricotta (optional)
• 60g Pancetta or Proscuito (optional)

Instructions:

• In a large bowl, mix the freekeh, preserved lemon, quince, lemon juice, oil and mint.
• If using the pancetta, pan fry in a hot pan with a drizle of oil until crispy. Drain on absorbent paper.
• Dollop ricotta on top of freekeh and serve with crispy pancetta if using.

Freekeh Salad with Nectarines, Walnuts and Fried Halloumi

Serves 4-6.

Ingredients:

• 150g Freekeh, rinsed thoroughly
• 1 cup Flatleaf Parsley Leaves, chopped finely
• 1/2 cup Mint Leaves, chopped finely
• 2 Spring Onions, sliced finely
• 3 Nectarines, stones removed, cut into bite-sized wedges
• 1 Lebanese Cucumber, quartered lengthwise, seeds removed and cut into 1cm slices
• 150g Cherry Tomatoes, halved
• 1/2 cup Walnuts, toasted and chopped
• 3 tbsp Olive Oil
• 2 Lemons, juiced
• 1/2 tsp Ground Cumin
• Salt & Pepper
• 250g Halloumi, drained, cut into 1cm cubes, dried with paper towel and fried

Instructions:

• In a deep saucepan, over med-high heat, boil water and cook the freekeh for 30 mins until tender.
• Meanwhile, in a large bowl, combine the chopped parsley, mint, spring onions, nectarine, cucumber and walnuts prepared as above.
• Once the freekeh is tender, drain it in a fine sieve and refresh it under cold pouring water until cool to the touch. Set aside to drain.
• In a small bowl, mix the lemon juice, oil, cumin, salt and pepper. Stir to combine.
• Then pour the lemon dressing and the drained freekeh into the bowl with the nectarines. Toss well to coat the salad.
• Transfer the mixture to a serving plate.
• Lastly, in a frying pan, over med-high heat, add oil and cook the dried halloumi cubes until golden.
• Transfer the halloumi to the top of the salad and serve immediately.

Source: https://www.theguardian.com/food/2018/aug/27/thomasina-miers-recipe-for-freekeh-salad-with-nectarine-and-halloumi (Thomasina Miers, Recipe Adapted)

Christmas Rice Salad

Serves 8

Ingredients:

• 1.5 Cups Rice Blend
• 2 1/4 Cups Apple Juice
• 1 Cup Dried Cranberries
• 1.5 Cups Boiling Water
• 1 Red Apple
• Juice of 1 Lemon
• 150g Baby Spinach
• 3/4 Cup Flaked Almonds, toasted
• 100g Danish Fetta, crumbled (optional)

Ingredients (Honey Mustard Vinaigrette):

• 1/2 Cup Extra Virgin Olive Oil
• 3 1/2 tbsp Mustard (Dijon or other)
• 1/3 Cup Honey
• 1/4 Cup Lemon Juice
• 1 Garlic Clove, crushed and minced

Instructions:

• Rinse rice through a sieve until water runs clear. Set aside.
• In a medium saucepan over medium-high heat, place 1 cup of cold water, rice, apple juice and a pinch of salt.
• Cover and bring to a simmer. Then reduce heat to medium-low. Cook for 30 mins until the liquid is absorbed and rice is tender.
• Remove from heat and set aside to cool for 10 mins. Then transfer the rice to a bowl and let cool fully.
• Meanwhile, in a heat proof medium sized bowl, place cranberries and boiling water. Set aside for 10 mins until cranberries are plump. Then drain and add to the rice.
• Make the honey mustard vinaigrette by combining all ingredients in a glass and stirring rapidly with a fork or whisk to emulsify. Taste and adjust flavours with extra salt, pepper or lemon juice, as needed.
• Core the apple. Keep the peel on. Cut into 1cm cubes or julienne. Toss with lemon juice to coat evenly then add to cooled rice mixture.
• Add spinach and 3/4 of the almond flakes to the rice. Toss gently to combine.
• Top salad with crumbed feta and remaining almond flakes. Serve with vinaigrette on the side.

Rice Salad with Roasted Nuts & Cranberries

Serves 3-4.

Ingredients:

• 110g Basmati Rice
• 75g Wild Rice (Optional)
• 40ml Olive Oil
• 50g Quinoa
• 30g Almonds, roughly chopped
• 30g Pine Nuts, toasted
• 30ml Vegetable Oil
• 1 Onion, diced finely
• 15g Parsley, roughly chopped
• 10g Basil, roughly chopped
• 20g Rocket
• 40g Craisins
• 1 Lemon (Finely zested and 30ml Lemon Juice)
• 2 Garlic Cloves, crushed
• Salt & Pepper

Instructions:

• In a small saucepan, over med-high heat, add the wild rice and cover with plenty of water.
• Bring the rice to boil and then reduce to a gentle simmer for 35 mins until cooked but still firm. Refresh by rinsing the rice under cold water until it is cold to the touch. Set aside still in the sieve to dry.
• In a medium-sized bowl, combine the basmati rice, 1 tbsp olive oil and 1/2 tsp salt.
• In a medium saucepan, add 330ml of just boiled water and the basmati mixture. Cover the saucepan, bring to a boil and then simmer on low for 15 mins.
• Remove the rice from the heat. Place a tea towel over the pan, return the lid ontop of the towel and pan, and then set aside for 10 mins.
• Uncover and allow to cool down completely by intermittently airing the rice with a fork.
• Place a small saucepan over med-high heat and boil water and quinoa for 9 mins. Drain the quinoa in a fine sieve, refresh it under cold water. Set aside to drain completely.
• In a small pan, over medium-low heat, add 1 tbsp of olive oil, a pinch of salt, chopped almonds and pine nuts.
• Cook for about 5 mins, while stirring, until they become golden. Transfer the nuts to a small plate lined with a paper towel. Set aside.
• In a large frying pan, over medium heat, add the vegetable oil and chopped onions, along with a pinch of salt and grind of pepper.
• Cook for 5-8 mins until the onions soften and brown a little. Transfer to a small bowl and set aside.
• In a large mixing bowl, mix the basmati and wild rice, the quinoa, the chopped herbs, fried onions, roasted nuts and craisins.
• Then add the lemon juice, zest, 1 tbsp olive oil, garlic, 1/2 tsp salt and a few grinds of pepper.
• Stir to combine well and set aside for 10 mins to let the flavours settle, before serving.

Source: https://www.seriouseats.com/recipes/2014/10/rice-salad-with-nuts-and-sour-cherries-from-plenty-more.html (Ottolenghi, Recipe Adapted)

Burmese Ginger and Peas Salad (A Crunchy Odd but Tasty Alternative to Regular Salads)

Ingredients:

• 1/2 Cup of Dried Yellow Split Peas
• 1/2 Cup of Dried Fava Beans
• Canola oil for frying
• 1/2 Cup unsalted dry roasted peanuts (no honey roasted peanuts)
• 2 tbs Freshly Squeezed Lime Juice
• 1 tbs Juice from Pickled Ginger
• 2 tsp Fish Sauce
• 4 tsp Minced Garlic (Pickled, if possible)
• 1 1/2 Cups Finely Shredded Green Cabbage
• 1/2 Cup Finely Shredded Purple Cabbage
• 1/4 Cup Minced Pickled Ginger
• 1/4 Cup Minced Fresh Ginger
• 1/4 Cup Minced Shallot (Green Onion)
• 1/4 Cup Minced Red Pepper
• Lime Wedges for Serving (Optional)

Instructions:

• Place the split peas in a saucepan and the fava beans in a second pan. Add enough water to each pan to cover these vegetables by about 1 inch.
• PEAS: Bring to a boil at medium heat, then simmer for 15 mins until slightly tender.
• FAVA: Bring to a boil at medium heat, then simmer for 20 mins until their skins can be peeled off - maybe as long as 20 mins. Reserve water in the pan. Remove the skins off fava beans and return beans without the skins to water. Bring to a boil and then simmer for 20 mins longer until tender.
• In a wok or saucepan, pour in oil to 1 inch in depth and heat to High (ready for frying). Carefully add the split peas to the hot oil and fry until golden brown and crisp, 3-4 mins. Transfer peas to paper toweling to drain well. Add fava beans, and fry until golden brown and crisp, 4-5 mins. Drain on paper towel. Fry and drain the peanuts in the same way (they should cook in 2-3 mins). Set aside.
• In a bowl, combine the lime juice, ginger juice, fish sauce, garlic, and salt to taste; mix well. Set aside.
• A FEW mins before serving, combine the green and purple cabbages and mound in the center of a serving plate. Arrange the fried peas and beans and peanuts, pickled and fresh ginger, shallots, and sweet pepper-chile mixture in separate mounds around the cabbage. Pour the lime dressing over the top.
• At the table, toss the ingredients together to combine well before serving. Offer lime wedges for squeezing over individual portions.

Crispy Salmon and Chilli Syrup Salad

Serves 4.

Ingredients:

• 1/4 Cup Shredded Coconut
• 2 Skinless Salmon Fillets
• Sea salt to season
• 1 tbsp Rice Flour
• Vegetable oil to shallow fry
• 1 Granny Smith apple, peeled, cored and julienned
• 1/2 cup Mint leaves, chopped
• 1/2 cup Thai basil leaves, chopped
• 1/2 cup Coriander leaves, chopped
• 1 Asian shallot, diced
• 1 Long red chilli, deseeded and chopped finely

Ingredients (Chilli Syrup):

• 100g Palm Sugar
• 1 tbsp water
• 2 tsp Fish sauce
• 1 Lemongrass stalk, white part only, bruised
• 1/4 tsp Chilli flakes
• 1 tbsp Lime juice

Instructions:

• Make the chilli syrup by placing, in a small saucepan, over medium-high heat the sugar, water, fish sauce, lemongrass and chilli.
• Cook stirring, for 2 mins until the sugar dissolves. Set aside to cool. Stir in the lime juice. Set aside.
• Dry toast the shredded coconut over medium heat, until golden. Set aside in a bowl to cool.
• Slice each salmon piece in half vertically to make 4 long pieces.
• Season each with salt and coat with rice flour. Shake off any excess.
• Heat a pan with 0.5cm deep oil over medium-high heat.
• Once hot, cook coated salmon for 2-3 mins, turning salmon over until golden on all sides and the fish starts to flake.
• Drain on drying rack. Set aside to cool.
• Fry diced shallots. Transfer to paper towel to drain.
• Combine all ingredients into large bowl, including 1/4 cup of the chilli syrup and breaking up salmon into bite sizes but excluding the fried shallots.
• Drizzle each serving with the fried shallots and a little more chilli syrup on top.

Vietnamese Bun Cha (Pork Noodle Salad)

Serves 4
Overnight marinating needed
Note : recipe can get quite salty so it has been adjusted accordingly. Suggest sticking to ingredient proportions.

Ingredients (Marinade):

• 3 tbsp Fish Sauce
• 2 Spring Onions, chopped
• 2 tsp Soy Sauce
• 2 Large Golden Shallots, diced finely
• 4 Cloves Garlic, crushed and minced

Ingredients (Salad Assembly):

• 500g Pork Belly, thin slices
• 500g Cooked Thin Rice Noodles, drained and set aside
• 200g Beansprouts
• 1 Baby gem lettuce, chopped finely
• 1/2 Cup Thai Basil leaves, chopped + extra for serving
• 1/2 Cup Vietnamese Mint leaves, chopped + extra for serving
• 1/2 Cup Coriander leaves, chopped + extra for serving
• 1/2 Cup Peanuts, roasted, skins removed and crushed to a rough crumb + extra for serving
• 1 Carrot, julienned + rice wine vinegar + sugar for pickling

Ingredients (Dressing):

• 2 tbsp Fish Sauce
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Sugar
• 1/2 Cup Water
• 1 Red chilli, deseeded and chopped as finely as desired
• 2 Garlic Cloves, crushed and minced finely
• 1 tbsp Lime Juice

Instructions:

• You could prepare pickled carrots as well at least 30 mins ahead, preferably overnight.
• In a large bowl, make the marinade by combining the fish sauce, spring onion, soy sauce, shallots and garlic.
• Add the pork, toss to coat then marinate in the fridge for at least 2 hour or preferably overnight.
• When ready to serve, combine in a small saucepan, over medium heat, all the dressing ingredients and bring mixture to a boil. Remove from heat and set aside to cool.
• In a frying pan or on the BBQ, cook the marinaded pork for a few minutes on each side until cooked through. Set aside to cool a little.
• In a large bowl, assemble the remaining salad ingredients, toss dressing through.
• Serve garnished with peanuts and herbs.

Vietnamese Prawn Noodle Salad (Power-packed with fresh flavours)

Serves 6
Prep : 20 mins

Ingredients (The Salad):

• 100g Rice Vermicelli Noodles
• 1 Small Carrot
• 1 Lebanese Cucumber
• 1 Red Capsicum
• 500g Uncooked Peeled Prawns (pre-marinated in garlic is nice if you can find it, but prawns which are not pre-marinated are fine too)
• 1/3 Cup Basil Leaves, chopped
• 1/3 Cup Mint Leaves, chopped
• 1/3 Cup Coriander Leaves, chopped
• 1 Cup Bean Shoots
• 1/3 Cup Unsalted Roasted Cashews

Ingredients (The Dressing):

• 3 tbsp Brown Sugar
• 3 tbsp Fish Sauce
• 1/2 Cup Lime Juice
• 1-2 Small Red Chili, finely chopped
• 2 Small Garlic Clove, crushed

Instructions:

• Heat up a frying pan with a little oil (1 tbsp) until nice and hot. Then sautee the prawns for only a couple minutes, stirring frequently and ensure they are cooked on both sides, until the prawns are no longer translucent. Take them off the heat immediately as they will keep cooking for a min or two. Set aside to cool.
• Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 mins then drain into a colander. Rinse immediately under cold running water and then drain well.
• Use carrot peeler to cut length-wise thin slices of carrots, cucumbers and capsicum.
• Squeeze out remaining water from noodles and then transfer noodles to a large serving dish. Add vegetable slices, cooled prawns, herbs and bean shoots.
• Combine the dressing ingredients in a small bowl and mix well. Just before serving, drizzle over salad and toss well to combine. Sprinkle the cashews over the top, to serve.