Embedded Files
Crispy Pork Salad
Crispy Pork Salad
Dressing
Dressing
1 tbsp ground fennel
1 tbsp grainy mustard
1 tbsp white wine vinegar
3 tbsp virgin olive oil
1/2 tsp honey
1/2 tsp salt
pepper
Dressing
Dressing
Combine all dressing ingredients
Roasted Walnuts
Roasted Walnuts
preheat oven 180 degrees
toss walnuts in vegetable oil
place in a small roasting dish
roast for 3 mins, shake, roast for another 3-5 mins
Salad
Salad
6 new potatoes scrubbed
6 pork & fennel sausage (or pork and any other flavouring)
1 tbsp vegetable oil
lettuce
bunch of asparagus, blanched
1/2 red onion, finely sliced
1/2 cup walnuts roasted
Salad
Salad
Simmer potatoes until just before tender
drain and slice while warm, drizzle two tbsps of dressing over potatoes, leave to cool
squeeze sausages from casings and discard casings
heat oil in saute pan and fry sausage meat, breaking up meat into small pieces and cooking until golden and crispy
Assemble
Assemble
Combine lettuce, asparagus, red onion and walnuts, toss with remaining address
Place on a serving plate, top with potatoes and pork
Cucumber and Coriander salad
Cucumber and Coriander salad
1/2 lebanese cucumber cut into batons
1 tsp grated ginger
1 clove garlic crushed
1/4 cup finely chopped coriander leaves
1 tbsp sesame seeds
1 tsp rice vinegar
1 tsp olive oil
Combine cucumber, ginger, garlic, coriander and sesame seeds in a smal bowl
Drizzle the vinegar and oil over everything and then toss to combine
Chinese Salad (our most favourite salad Summer 2016) with leftover chicken
Chinese Salad (our most favourite salad Summer 2016) with leftover chicken
Leftover cooked chicken
Salad
Salad
1 large carrot, peeled and julienned
1/2 telegraph cucumber, halved and thinly sliced on the diagonal
2 cups bean sprouts
2 spring onions, thinly sliced
1/2 cup mint or coriander roughly chopped
1/2 red capsicum, thinly sliced
1 small cos lettuce, thinly sliced
2 cups crispy noodles
Dressing
Dressing
juice of 2 large limes
3tbsp fish sauce
3 tbsp sweet chilli sauce
1 clove of garlic crushed
1 tsp caster sugar
3 tbsp peanut oil
Dressing
Dressing
Whisk all ingredients in a bowl and pour over chicken, stir to combine
Cover and refrigerate
To serve
To serve
Add all salad ingredients and leftover chicken to a bowl and turn gently to combine
Pearl Couscous, roasted tomatoes, eggplant and zucchini salad
Pearl Couscous, roasted tomatoes, eggplant and zucchini salad
4 tbsp olive oil
1 tbsp lemon zest
2 cloves garlic, crushed
4 sprigs oregano
2 small zucchini (200g) slices
1 eggplant
275 g cherry tomatoes
1 cup pearl couscous
1/4 cup of basil pesto
Preheat oven to 220 degree Celcius
Cook eggplant in oil until starting to turn golden
Put oil, lemon zest, garlic, oregano and zucchini into the eggplant mixture
Add the mixture to an oven tray covered with baking paper
Roast for a further 5 mins
Add tomatoes and cook for a further 5 mins
Cook the couscous in a large saucepan of salted boiling water for 6-8 mins or until al dente
Drain and place in a large bowl, add the pesto and roasted vegies and toss to combine.
Asparagus, Roasted Fennel and Broad Bean Salad
Asparagus, Roasted Fennel and Broad Bean Salad
1 large fennel bulb, tops trimmed for garnishing
2 bunches of asparagus, tough ends snapped off
olive oil
2 cups frozen broad beans, blanched and peeled
1/2 cup roasted hazelnuts or walnuts, roughly chopped
sea salt and pepper
Creme Fraiche dressing
1 tbsp poppy seeds, toasted in saute pan
1/3 creme fraiche
2 tbsp Greek yoghurt
2 tsp lemon juice
1 clove garlic, crushed
Preheat oven 180 degree
Slice fennel thinly and place on roasting tray
Place asparagus in another roasting dish
Toss both vegetables with oil, salt and perpper
Roast until just tender
Dressing
Add all ingredients to a bowl and whisk
To serve arrange vegetables on serving platter. Drizzle with a little dressing, serving rest seperately
Scatter over roasted nuts and top with fennel fronds
Sumac and Red Onion Salad
Sumac and Red Onion Salad
1 red onion, thinly sliced
1/2 tsp sea salt
2 tsp lemon juice
1 tbsp lemon juice, extra
1 tsp sumac
1 clove garlic, crushed
sea salt and ground pepper
small handful mint and flat leaf parsley
1/4 cup dried cranberries
2 tbsps pine nuts, toasted
Toss the onion, salt and first measure of lemon juice together for 30 mins, then drain off the liquid
Place in a clean tea towel to squeeze out excess moisture
Whisk the olive oil, lemon juice, sumac and garlic together then stir in the onions
Add the herbs, cranberries and pine nuts before serving
Honey, Pear and almond salad
Honey, Pear and almond salad
1 small roasted kumara or potato, diced
4 rashers bacon, cooked and diced 1cm
1/3 almonds, roasted and chopped
100g feta, crumbled
2 small pears, cored, quartered and sliced thinly
8 leaves cos or iceberg lettuce, washed and torn
Dressing
Dressing
1 tbsp olive oil
1 tbsp red wine vinegar
1tsp honey
1 tsp dijon mustard
In a medium-sized bowl, place roasted kumara or potato, bacon, almonds, feta, pear and lettuce
Place all the dressing ingredients in a small bowl, season well and whisk
Pour dressing over salad and toss well to coat. Serve immediately
Balsamic glazed tomatoes and halloumi
Balsamic glazed tomatoes and halloumi
1 lemon zested and cut in half
2-3 tsp honey
200g halloumi cut into 1cm slices
leaves from a few sprigs of thyme or 1 sprig of rosemary
1 punnet cherry tomatoes
1 tbsp balsamic vinegar
a few handfuls of greens
Heat a drizzle of oil in a non-stick frying pan set over a medium heat
Place a lemon cut side down, in the pan for a few minutes until charred on the bottom, set aside
Lightly wipe out pan and add another drizzle of oil
Add halloumi slices and cook for 1 to 2 minutes each side, until golden, set aside on a plate
Add cherry tomatoes to the pan and cook for a few mins, shaking around every now and again until they begin to char and blister
Add thyme/rosemary, lemon zest, honey and balsamic vinegar to the pan
Then squeeze in the juice of the remaining lemon half and let it bubble for a minute or so until slightly reduced
Divide leaves and halloumi between plates and spoon over cherry tomatoes and glaze just before serving
Season with fresh ground pepper
Taste of Tokyo edamame salad
Taste of Tokyo edamame salad
1/2 cup (100g) quinoa rinsed
3 cups (450g) shelled frozen edamame thawed
3 cups (340g) thinly shredded red cabbage
3 cups (60g) baby spinach
4 spring onions, sliced
1/2 cup (75g) salted cashews, roughly chopped
Dressing
Dressing
1/2 cup (140g) smooth peanut butter
1/3 cup (80ml) rice wine vinegar
2 tbsp soy sauce
11/2 tbsp maple syrup
2 tsp finely grated ginger
1 tsp cayenne pepper
2 tbsp hot water, plus more as needed to thin the dressing
Cook the quinoa, drain, transfer to a large bowl and cool in the fridge
Add the edamame, cabbage, baby spinach, spring onions, and cashews to the bowl , mix well
To make the dressing , whisk the ingredients in a bowl until well combined
Add more water if the dressing too thick
Set aside in the fridge until ready to serve
Drizzle the salad wit the dressing
Pearl Couscous and Pomegranate Salad
Pearl Couscous and Pomegranate Salad
250g pearl couscous
75g pomegranate seeds
1 large carrot shredded
1 lebanese cucumber, quartered lengthwise, chopped
1/2 cup drained, pitted green olives, sliced thinly
100g feta crumbled
1 cup shredded fresh mint leaves or baby spinach or coriander or rocket leaves
Dressing
Dressing
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
3 tsp Moroccan seasoning
2 tsp honey
Bring 1 1/2 cups water to boil
Add couscous and reduce heat
Cover and simmer 8-10 mins until liquid is absorbed
Remove from heat, stand covered for 5 mins, fluff with a fork
Transfer to a large bowl. Cool.
Add remaining ingredients and dressing to couscous, toss to combine
Dressing
Dressing
Whisk all ingredients in a small jug until combined
AWW Power Salads_BOOK_EditedCover.pdfRoasted Vege Salad with Mustard Dressing
Roasted Vege Salad with Mustard Dressing
INGREDIENTS
INGREDIENTS
Roasted veges
1 small buttercup pumpkin, cut into slim wedges, seeded
12 baby carrots, scrubbed or peeled, tops trimmed
4 parsnips, peeled, quartered
12 baby beetroot, tops trimmed (I used a mix of yellow and purple)
olive oil
sea salt and ground pepper
1 tablespoon runny honey
2 teaspoons cumin seeds
Dressing
3 tablespoons olive oil
1 tablespoon sherry
vinegar or lemon juice
1 clove garlic, crushed
1 tablespoon whole
grain mustard
Dressing
3 tablespoons olive oil
1 tablespoon sherry
vinegar or lemon juice
1 clove garlic, crushed
1 tablespoon whole
grain mustard
Honey Fried Walnuts
Honey Fried Walnuts
2 tablespoons runny honey
½ cup walnut pieces
good grind black pepper and a pinch of salt
METHOD
METHOD
Preheat the oven to 180°C fan bake.
Roasted veges: Arrange all the vegetables separately over 2 large baking trays. Brush with olive oil and season with salt and pepper. Drizzle the honey over the parsnips then sprinkle over the cumin seeds.
Roast for 20 minutes then start checking on each vegetable as they all have different cooking times. Remove from the tray as they’re cooked and set aside.
Dressing: Whisk all the ingredients in a bowl and season with salt and pepper.
To serve: Layer up the vegetables and salad greens in a large wide bowl or platter. Spoon over the dressing and scatter over the walnuts.
Honey Fried Walnuts
Honey Fried Walnuts
Put the honey and walnuts in a small saucepan and cook over a medium heat until the honey starts to caramelise and coat the walnuts. Stir in the pepper and salt then tip onto a plate and spread the nuts apart. Cool.
Makes about ½ cup
Google Sites
Report abuse