Rethink your regular salads and add unexpected ingredients for bold, refreshing flavours
Canned chickpeas or 2 cups of cooked brown rice could be used in place of lentils.
Prep and Cook 75 mins | Serves 6
1½ tbsps dukkah (available at Redmart and Sasha’s Fine Foods)
1 tbsp honey
1. Preheat oven to 220 C (200 C fanforced). Line three oven trays with baking paper.
2. Bring honey to the boil in a small frying pan over medium heat. Add walnuts and 1 tsp dukkah; toss gently to coat. Transfer to a tray; bake for 5 mins; set aside to cool.
3. Place pumpkin on another tray, and capsicum and onion on last tray. Drizzle 2 tbsps oil, and toss remaining dukkah to coat. Bake for 30 mins or until capsicum and onions are tender; remove from oven.
4. YOGHURT DRESSING: Combine ingredients in a small bowl; season to taste.
The poaching liquid can be used as a chicken stock for another recipe. Allow to cool; refrigerate and use within 2 days, or freeze for 1 month.
Prep and Cook 45 mins (+ cooling time) | Serves 4
4 soft boiled eggs, halved
1 clove garlic, chopped finely
1. Bring water, thyme sprigs, garlic and lemon to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, uncovered, for 12 mins or until chicken is cooked through. Remove chicken; cool for 10 mins, then shred coarsely. Reserve poaching liquid for another use (see Tip below).
2. GREEN MAYONNAISE: Process ingredients until smooth and combined; season to taste (makes about ¾ cup).
3. Preheat grill. Toast bread on one side, then turn and sprinkle with half the amount of parmesan; grill croutons until parmesan melts and is browned lightly.
4. Heat oil in a small frying pan over medium heat. Then, cook bacon until golden and crisp; drain on paper towel.
5. Meanwhile, place kale and onequarter of Green Mayonnaise in a large bowl; toss to combine. Stand for 5 mins to soften slightly.
6. Add croutons, bacon, remaining parmesan and Green Mayonnaise; toss to combine. Serve salad topped with eggs.
Prep and Cook 25 mins | Serves 4
½ cup (100 g) soft marinated goat’s cheese
¼ cup marinating oil from goat’s cheese
1. Combine the lamb, garlic and oil in a medium bowl.
2. Using a vegetable peeler or mandolin, thinly slice cucumbers lengthways into ribbons.
3. Meanwhile, cook lamb on a heated, oiled grill plate (or grill or barbecue) for about 5 mins on each side, or until cooked as desired. Cover; stand for 5 mins. Slice lamb.
4. PESTO DRESSING: Place ingredients in a small screw-top jar; shake well to combine.
5. Combine cucumber, tomato, rocket and lamb in a large bowl. Season to taste.
Prep and Cook 1 hour | Serves 4
¼ cup (60 ml) lemon juice ¼ cup (60 ml) extra virgin olive oil
1. Preheat oven to 220 C (200 C fan-forced).
2. To butterfly quails, cut down both sides of the backbone with a pair of kitchen scissors, poultry shears or a sharp large heavy knife; discard backbone, open quails out flat.
3. Divide cauliflower between two large oven trays; drizzle each tray with 2 tsps of the olive oil, season. Bake for 15 mins or until browned.
4. Place quails on a large oven tray, sprinkle with spices, drizzle with remaining olive oil; season. Place quails, skin-side down, on a heated grill plate (or barbecue); cook, over medium-high heat, for 3 mins or until browned. Turn over, cook for a further 3 mins or until browned.
5. Return quails to oven tray; top with thyme, drizzle with the molasses. Transfer to oven; bake for 8 mins or until just cooked. Cover quail with foil; stand for 5 mins.
6. Meanwhile, place cauliflower in a large bowl with herbs and half the pomegranate seeds. Whisk juice and extra virgin olive oil in a small bowl. Pour dressing over salad; toss gently to combine.
Instead of pork, you can also use grilled chicken breast or thigh fillets.
Prep and Cook 40 mins | Serves 4
Red micro radish leaves, to serve
RASPBERRY ORANGE BLOSSOM DRESSING
2 tsps chopped fresh chives
1. RASPBERRY ORANGE BLOSSOM DRESSING: Combine the ingredients in a small bowl; season to taste.
2. Drizzle the pork and bread with oil; season. Cook the pork on a lightly oiled heated grill plate (or grill or barbecue), turning frequently, for 5 mins or until cooked through. Rest for 5 mins before slicing thickly. Place the bread on the oiled heated grill plate for 2 mins each side or until golden. Tear the bread into larger pieces.
3. Place the pork in a large bowl with the beetroot, blood oranges, radicchio, dates, olives and Dressing; toss to combine. Sprinkle the salad with the seeds and micro leaves, serve with the bread.