Modern Salads

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)

YOGHURT DRESSING

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

GREEN MAYONNAISE

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

PESTO DRESSING

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.