Spring Fattoush salad
Ingredients
2 wholemeal pocket pita bread
1/4 cup (60ml) extra virgin olive oil
2 teaspoons sesame seeds
1 celery stick, thinly sliced
2 spring onions, thinly sliced
1 continental cucumber
250g punnet grape or cherry tomatoes
2 radishes, trimmed, thinly sliced
1/2 cup mint leaves
1/2 cup flat-leaf parsley
1 tablespoon lemon juice
Method
1. Preheat oven to 200°C. Place pita bread on an oven tray. Brush both sides
with 1 tablespoon of the oil and sprinkle with combined sesame seeds.
Sprinkle with salt flakes. Bake in oven, turning once during cooking, for 5-7
minutes or until golden and crisp. Remove from heat and set aside to cool.
Break up into large pieces.
2. Use a vegetable peeler to cut the cucumbers into ribbons. Arrange the spring
onions, cucumber, tomatoes, radish, mint, parsley and pita on a large serving
platter.
3. Combine the lemon juice and remaining oil in a small jug. Taste and season
with salt and pepper. Drizzle over the salad. Serve immediately.
Rainbow salad
Ingredients
2 small carrots, peeled
1 continental cucumber
2 1/2 cups shredded red cabbage
2 spring onions, thinly sliced
100g baby Asian salad leaves
100g fried noodles
2 tablespoons rice bran oil
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
1 teaspoon grated ginger
Method
1. Using a vegetable peeler, cut thin ribbons from carrots and cucumbers. Place in a
large bowl.
2. Add cabbage, onion, salad leaves and noodles. Toss to combine.
3. Whisk rice bran oil, sweet chilli sauce, lime juice and grated ginger together in a
small bowl. Add to carrot mixture. Toss gently to combine. Serve.
Crunchy quinoa salad recipe
Ingredients:
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1 cup mixed quinoa
1 carrot, finely julienned
1 cucumber, roughly chopped
1 stalk of finely diced celery
1/2cup pitted cherries, halved
150g mixed cherry tomatoes
1/4 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
1/2 cup coriander, roughly chopped
1/4 cup chives, roughly chopped
3 spring onions, roughly chopped
For the dressing
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1/4 cup (60ml) extra virgin olive oil
2 tsp honey
2 garlic cloves, very finely chopped
zest of one orange
Method:
Place the quinoa in a large saucepan, cover with two cups of cold water, bring to the
boil then cover and simmer for 10 minutes. Drain and set aside.
Meanwhile place all dressing ingredients into a jar and shake.
Place all remaining salad ingredients in a bowl and toss with the quinoa. Pour salad
dressing over the salad and combine. Season to taste.
Avocado salad with Asian dressing
Ingredients
1 medium orange, sliced
100g of snow peas, sliced
1 stalk of celery, finely sliced
200g mixed salad leaves
2 medium avocado, halved, stones removed, peeled, roughly chopped
1 continental cucumber halved lengthways thinly sliced crossways
flat leaf parsley, roughly chopped
French dressing
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole grain mustard
Method
1. Make dressing; Place all dressing ingredients in a jar and shake until well combined. Set
aside for 10 minutes for flavours to develop.
2. Place all salad ingredients into a bowl. Pour over dressing and toss gently to combine.
Moorish crunch salad
Ingredients
1/2 cup white Long Grain Rice
2 tablespoons extra-virgin olive oil
1 tablespoon of tahini
2 baby cos lettuce
2 large pink lady apples, quartered, cored, roughly chopped
2 celery stalk, trimmed, halved
1/2 cup sultanas
continental parley roughly chopped
Method
1. Cook rice in a saucepan of boiling water following packet directions until tender. Drain.
Place on a tray. Cool.
2. Place oil and tahina in a screw-top jar. Season with salt and pepper. Secure lid. Shake to
combine.
3. Remove outer leaves and core from lettuce. Separate leaves. Wash. Pat dry with a tea
towel. Roughly chop.
4. Place lettuce, apple, celery, parsley and sultanas in a bowl.
5. Add dressing. Toss to combine and serve.
Panzanella salad
Ingredients
2 large red capsicums quartered, seeded
2 large yellow capsicums quartered and seeded
4 slices sourdough bread roughly cut into 3cm pieces
250g cherry tomatoes, halved or grape tomatoes
3 anchovy fillets, finely chopped
1 cucumber, halved and cut into 2cm pieces
100g pitted kalamata olives, halved
a clove garlic, peeled and crushed
1/2 cup torn basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or 60ml (1/4 cup) red wine vinegar
Method
1. Char-grill capsicum, turning, for 10-15 minutes or until skins blacken and blister. Set aside to
cool.
2. Place the bread on a lined baking tray and spry with olive oil. Bake at 350 degrees for
about 15 minutes or until dried and crunchy. Rub bread all over with peeled garlic clove.
Allow to cool then place in a large bowl.
3. Peel capsicum over a bowl to save juice. Discard skins then cut capsicum in half,
discarding seeds. Cut capsicum into 3cm pieces and add to bread pieces together with
tomatoes, olives, cucumber and basil. Season to taste with salt and pepper. Toss gently to
combine.
4. Whisk remaining oil, vinegar and capsicum juice together. Season to taste then pour
dressing over salad. Toss gently to combine. Serve.
Louisiana-style green beans
Ingredients
200g green round beans, trimmed
200g snow peas, trimmed
1 tablespoon vegetable oil
2 garlic cloves, crushed
2 garlic cloves, crushed
3 shallots, trimmed, thinly sliced diagonally
4 roma tomatoes, cut into wedges
60ml (1/4 cup) extra virgin olive oil
1tablespoon red wine vinegar
1tablespoon fresh lemon juice
2 tablespoons chopped fresh continental parsley
Method
1. Place the beans and snow peas in a heatproof bowl. Cover with boiling water. Set aside
for 2-3 minutes or until bright green and tender crisp. Drain and refresh under cold running
water.
2. Heat the vegetable oil in a large non-stick frying pan over medium heat. Cook the garlic
and shallot, stirring, for 1 minute or until aromatic.
3. Place bean mixture, shallot mixture and tomato in a large bowl. Add olive oil, vinegar,
lemon juice and parsley. Season with salt and pepper. Toss to combine.