Canned chickpeas or 2 cups of cooked brown rice could be used in place of lentils.
DUKKAH ROASTED PUMPKIN SALAD
Prep and Cook 75 mins | Serves 6
2 tbsps honey
1 cup (100 g) walnuts
2 kg Japanese pumpkin/kabocha squash, cut into 2.5 cm thick wedges
2 large (700 g) red capsicum, deseeded, quartered
1 large (300 g) red onion, cut into wedges
2 tbsps extra virgin olive oil
400 g canned lentils, drained, rinsed 60 g watercress
1½ tbsps dukkah (available at Redmart and Sasha’s Fine Foods)
½ cup (140 g) Greek-style yoghurt
¼ cup (60 ml) extra virgin olive oil
1 tbsp finely grated lemon rind
¼ cup (60 ml) lemon juice
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.
5. Toss roasted vegetables with lentils, watercress, nuts and Yoghurt Dressing, and serve.
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.
KALE CAESAR SALAD
Prep and Cook 45 mins (+ cooling time) | Serves 4
1 litre (4 cups) water
4 sprigs fresh thyme
2 cloves garlic, crushed
½ medium (70 g) lemon, sliced thinly
400 g chicken breast fillets
12 (100 g) thin slices sourdough baguette
¾ cup (60 g) finely grated parmesan
1 tbsp extra virgin olive oil 8 (240 g) middle bacon slices
180 g baby kale leaves
4 soft boiled eggs, halved
¼ cup (75 g) whole-egg mayonnaise
2 tbsps sour cream
¼ cup coarsely chopped fresh flatleaf parsley
1 tbsp coarsely chopped fresh basil
1 tbsp coarsely chopped fresh chives
2 tbsps water
1 tbsp lemon juice
1 drained anchovy fillet, chopped coarsely
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.
LAMB AND TOMATO SALAD WITH PESTO DRESSING
Prep and Cook 25 mins | Serves 4
8 (550 g) lamb fillets
1 clove garlic, crushed
1 tbsp extra virgin olive oil 4 baby cucumbers
250 g punnet cherry heirloom tomatoes, halved
150 g cocktail truss tomatoes
180 g baby rocket leaves
½ cup (100 g) soft marinated goat’s cheese
½ cup (130 g) pesto
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.
6. Serve salad topped with crumbled cheese; drizzle with Pesto Dressing.
CHARGRILLED QUAIL WITH CAULIFLOWER AND POMEGRANATE SALAD
Prep and Cook 1 hour | Serves 4
6 medium (1 kg) quails
1 small (1 kg) cauliflower, cut into florets
2 tbsps olive oil
2 tsps ground coriander
1 tsp ground cinnamon
1 tbsp fresh lemon thyme leaves
1 tbsp pomegranate molasses
1½ cups combined micro parsley and mint leaves
1 medium (320 g) pomegranate, seeds removed
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.
7. Serve quail with cauliflower salad, drizzled with pan juices. Sprinkle with remaining pomegranate seeds.
Instead of pork, you can also use grilled chicken breast or thigh fillets.
BEETROOT, ORANGE AND PORK SALAD
Prep and Cook 40 mins | Serves 4
200 g pork fillet, trimmed
1 (240 g) wholemeal baguette, halved horizontally, halved crossways
2 tbsps extra virgin olive oil
440 g canned baby beetroot, quartered
3 small (570 g) blood oranges, peeled, sliced thinly
100 g radicchio treviso leaves 8 (160 g) fresh pitted dates, halved
½ cup (60 g) pitted kalamata olives, halved
2 tbsps pepitas, roasted
2 tbsps sunflower seeds, roasted
2 tsps poppy seeds
Red micro radish leaves, to serve
RASPBERRY ORANGE BLOSSOM DRESSING
2 tbsps raspberry wine vinegar
2 tbsps extra virgin olive oil
1 tbsp orange blossom water
1 small clove garlic, crushed
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.
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