Recipes - Lentil Salad

I've been on a bit of a health kick lately but was eating the same thing every single day.  No exaggeration.  So after two weeks, instead of giving up, I decided to get creative and throw together a simple yet delicious salad.  It tastes so amazing and could easily be served as a side dish for grilled meat or chicken or be like me and enjoy it as a filling, low calorie lunch.

Ingredients

1 x 400g tin lentils, drained and rinsed

150g low fat fetta, cubed

2 tomatoes, diced

1 lebanese cucumber, diced

1 red capsicum, finely diced

1/2 spanish onion, finely diced

1/4 cup coriander or parsley, roughly chopped

1 tbs olive oil

1/2 lemon, juiced

salt and pepper, to season

Step 1 - Combine all ingredients in a bowl, season well with pepper and lightly with salt.   Fold gently and serve. 

Recipes - Watermelon and Fetta Salad

This is an interesting combination of flavours that takes a bit of getting used to.  A friend asked me to make her a watermelon and fetta salad and after some brainstorming and research this is what I came up with.

Ingredients

1/4 watermelon, cubed

50g fetta

a few sprigs of mint, leaves torn

15g pistachio nuts, shelled and roughly chopped

1/2 lime, juiced

extra virgin olive oil

Step 1 - Place watermelon in a large bowl with pistachio nuts and mint leaves.
Step 2 - Crumble fetta over the top, squeeze lime juice and drizzle with olive oil. Serve immediately.

Recipes - Four Fruits Salad

I love a good fruit salad and summer is the perfect time to make one.  Berries, stone fruit, melons and many tropical and exotic fruits are in season, offering more variety than other times of the year.  I once made a fruit salad with over 20 different fruits, and it was great, but it's also nice to make a fruit salad that uses a few complementing flavours rather than throwing in every fruit at hand.  This is a combination I put together to encourage my daughter to eat watermelon.  She loved it and so did I!

Ingredients

1/4 watermelon, skin removed and cubed

1/2 pineapple, skin removed and diced

4 oranges, peeled and segmented

2 kiwifruit, peeled and cut

Step 1 - Combine all ingredients in a bowl and gently toss together.

Step 2 - Distribute among serving dishes and enjoy! 

Recipes - Beef Noodle Salad

Want a delicious flavoursome salad that's a bit different?  Look no further.  I love Asian flavours but am not overly experienced with Asian cooking so I loved the simplicity of this dish.  The dressing is a perfect example of the four key asian flavours; sweet, sour, salty and spicy. 

Ingredients

400g beef rump steak

1 tbs soy sauce

1 tsp sesame oil

1 tbs ginger, finely grated

1 clove garlic, crushed

250g bean thread vermicelli noodles (glass noodles)

1 bunch baby bok choy, halved or quartered

1/2 cup coriander

1/4 cup Vietnamese mint

1/4 cup mint

1 long red chilli, thinly sliced (seeds and pith may be removed to reduce spiciness)

2 limes, juiced

1/4 cup fish sauce

1 tbs palm sugar, finely shaved 

1 tbs sesame seeds

Step 1 - Combine soy sauce, sesame oil, ginger and garlic in a ceramic or glass bowl and whisk to combine.  Place beef in bowl and turn a few times to coat.  Cover and refrigerate for 30 minutes, turning once.

Step 2 -  Drizzle a grill pan with a little olive oil and heat over high.  Grill beef for 2-5 minutes each side, depending on thickness of cut and how you like your beef cooked.  Remove from heat and set aside for five minutes to rest.

Step 3 - Bring a full kettle of water to the boil. Place boky choy and noodles in a large bowl and pour boiling water over.  Cover and sit for two minutes, then drain and return noodles and bok choy to the bowl. 

Step 4 - Lightly toast sesame seeds in a dry pan or under an overhead grill. Set aside.

Step 5 - Place chilli, lime juice, fish sauce and palm sugar in a small bowl and whisk until combined.  Pour over noodles.

Step 6 - To serve, slice beef into thin strips and add to noodles along with herbs.  Toss until combined and transfer to serving dishes.  Sprinkle with toasted sesame seeds.

Recipes - Jamie Oliver's Potato Salad

This is my all time most favourite ever potato salad, Jamie Oliver's Potato Salad!  It's not a typical potato salad as it does not have a sour cream/mayonnaise based dressing with bacon, egg, shallots or corn (that's my idea of a traditional potato salad anyway!)  It combines some of my favourite flavours; lemons, capers, pepper and has a very typical Jamie Oliver feel to it.  Serve with smoked or poached salmon, or enjoy on its own.

Ingredients

600g baby potatoes, halved

1 lemon, zest and juice

1 tbs red wine vinegar

1/4 cup olive oil

2 tbs capers, rinsed

1/3 cup dill, loosely packed

150mL creme fraiche

1 tbs horseradish

salt and pepper, to season

Served w Poached Salmon

Step 1 - Bring a large pot of lightly salted water to the boil.  Add potatoes and cook for 10-15 minutes, until just cooked through. Drain.

Step 2 - While potatoes are cooking, place creme fraiche, horseradish and 1/2 lemon juice in a small bowl.  Season well with salt and pepper and mix until combined.  Set aside.

Step 3 - In a large bowl add remaining lemon juice, lemon zest, vinegar, oil and capers.  Throw in potatoes while they are still warm and toss to coat.  Set aside for 5-10 minutes, tossing occassionally, to allow the dressing to soak into the potatoes.  
Step 4 - Just before serving, add most of the dill to the potatoes and toss together.  Spoon potatoes onto a serving plate, ensuring you get all the capers and dressing.  Flick the creme fraiche over the top and sprinkle with remaining dill.

Notes:

I have used horseradish from a jar as I have not been able to get my hands on the fresh stuff. Fresh horseradish is always better if you are able to source it.  The amount of horseradish, either fresh or jarred, can be altered to suit your taste.  But keep in mind, use it liberally as it adds a good kick to the salad.

Recipes - Garden Salad

I've noticed over the years that everyone does their garden salad a little differently.  Some people keep it super simple with just a few ingredients, some people like sliced carrot and cheddar cubes and other throw everything in, including mango, pineapple, apple and orange (yes! with lettuce, tomato and cheese).  I like to use the very best the garden has to offer and a few things from my fridge and pantry.  I think my garden salad is pretty alright.

Ingredients

150g mixed mesculan, washed

1 punnet cherry tomatoes, halved

1 lebanese cucumber, halved and sliced

1/2 red capsicum, thinly sliced

1/4 - 1/2 small spanish onion, sliced very thinly

1 avocado, diced

100g fetta, cubed

1/2 cup kalamata olives, pitted

1/2 lemon

olive oil

salt and pepper

2 tbs dukkah (this will MAKE the salad! Seriously, make sure you use it!)

balsamic glaze (optional)

Step 1 - Tip lettuce into a large salad bowl then layer capsicum, cucumber, tomatoes and spanish onion. Scatter avocado, fetta and olives on top.

Step 2 - Season well with salt and pepper then squeeze juice from lemon over salad. Drizzle with olive oil, I am a bit heavy handed but you can be as lite or heavy as you like. 

Step 3 - Sprinkle salad with dukkah and drizzle over a little balsamic glaze if desired. Serve immediately. 

Recipes - Pear, Walnut and Parmesan Salad

This is a salad I was making a lot about 6 or 7 years ago and I just got to thinking about it the other day.  An amazing combination of flavours; the peppery rocket, the sweet pears, the salty parmesan and the crunchy, creamy walnuts.  And then this is all countered with a sweet and sour balsamic vinegar.  I'm glad to be bringing this salad back.

Ingredients

120g rocket, washed and dried

2 pears, cored, peeled and thinly sliced

1/2 cup walnuts, roughly chopped

60g parmesan cheese, shaved

1/4 cup extra virgin olive oil

2 tbs balsamic vinegar

salt and pepper, to season

Step 1 - Place rocket, pear slices, walnuts and parmesan cheese in a salad bowl. Toss gently with your fingers.
Step 2 - Drizzle with oil and vinegar and season lightly with salt and pepper. Serve immediately.  


Notes:


I used Nashi pears as they offer a slightly more crunchy texture and tend to hold their shape better than other varieties. 

Recipes - Thai Beef Salad

I love Thai beef salad!  I could eat it every day and never get sick of it.  It's so fresh and vibrant and spicy and bursting with flavour.  Thai food, like most Asian cuisine, is all about balance; the key elements being salty, sweet, sour and spicy.   While the amount of chilli used can be altered to suit your taste, when making the dressing ensure you adjust the other flavours by the merest drop in between tasting.  

Ingredients

2 limes, juiced

1 1/2 tbs shaved palm sugar

2 tbs fish sauce

2 tsp sesame oil

1 tsp soy sauce

1 clove garlic, crushed

1/2 tbs ginger, finely grated

1 long red chillies (optional)

600g beef rump steak, trimmed of fat and sinew 

1 bunch mint, leaves removed

1 bunch coriander, leaves removed

1/2 bunch Thai basil, leaves removed

1 punnet cherry tomatoes, halved

1 cucumber, halved and sliced thinly

Step 1 - To make the dressing, place lime juice, palm sugar, fish sauce, sesame oil, soy sauce, garlic and ginger in a bowl and whisk til combined.

Step 2 - Place the beef in a container or a new bowl, pour half the dressing over, cover and refrigerate for 1-2 hours.  Set the remaining dressing aside.

Step 3 - Heat a grill pan or BBQ hot plate on high until it is very hot.  Reduce heat to medium and cook beef for 2-5 minutes each side, depending on thickness of beef and how you prefer your beef cooked.  Once cooked, set aside to rest for 5 minutes.

Step 4 - While beef is resting, combine herbs, tomatoes and cucumber in a bowl.  Take the long red chilli and slice thinly on a diagonal. Place in bowl with salad and toss lightly with your fingers. Distribute between two serving dishes.  Slice beef thinly and lay on top of salad.  Drizzle with dressing and serve immediately. 

Notes:


To ensure this dish remains gluten free check that your soy sauce and fish sauce are gluten free.  Even for those who do not need to remove gluten from their diet, gluten free fish and soy sauces are as good if not better than the same products that contain gluten.  

Recipes - Kim's Green Salad

Over the last few years I have created heaps of recipes but there have only been about one or two recipes per year that are so mind boggling amazing that I surprise myself.  This salad represents one of those moments of genius!  A friend asked me to make her something with asparagus and after a little brainstorming and research I had a lightbulb moment that resulted in the following.  Enjoy.

Ingredients - serves two

12 green prawns

1 bunch asparagus, ends trimmed

50g Persian fetta

10g (approx 16) pistachio nuts, roughly chopped

30g rocket

1/4 cup flat leaf parsley leaves

1 cucumber, peeled

1 lime, juiced

3 tbs olive oil

1 tsp dijon mustard

salt and pepper to season

Step 1 - Peel and devein prawns, leaving tails intact and season lightly with salt and pepper. Set aside.
Step 2 - Bring a medium pot of salted water to boil.  Cook asparagus for 2 minutes.

Step 3 - When asparagus is almost cooked, heat a grill pan over high heat. Drizzle with a little oil.

Step 4 - Transfer asparagus from pot to grill pan.  Add prawns to grill pan and cook for about 1 minute, turning prawns and asparagus halfway through. Set aside to cool slightly then halve asparagus stalks.

Step 5 - Using a vegetable peeler, peel long strips off the cucumber, avoiding the seeds.

Step 6 - To make dressing, add lime juice, oil and mustard to a small bowl, season with salt and pepper and whisk until combined.

Step 7 - To construct salad, distribute rocket, flat leaf parsley and cucumber between two plates.  Drizzle with a little dressing then scatter asparagus over and top with prawns.  Gently crumble fetta over salad and sprinkle with pistachio nuts.  Drizzle with a little more dressing and serve immediately    

Notes:

If you cannot find Persian fetta, Danish fetta is a good substitute. Danish fetta is pictured above.

Recipes - Mango Avocado Salsa

I saw something very similar to this in a magazine years ago and have been making it ever since.  It's perfect for summer when mango and avocado are in season and it goes really well with prawns, seafood and chicken.  It is also great on its own and whenever I cater a lunch, I always serve a small bowl along with all the other salads (and there's NEVER any leftovers).

The secret to this dish is ensuring the mango and avocado are 'just ripe' as their firmness will prevent the salad from becoming mushy.

Ingredients

1 mango

1 avocado

1 small red chili, seeds and pith removed and finely sliced

1/4 cup corriander or flat leaf parsley, finely chopped 

salt and pepper, to season

olive oil, to drizzle

Pictured here with Lemon Pepper Prawns

Step 1 - Halve avocado, remove seed and scoop out flesh.  Carefully dice into medium sized chunks.

Step 2 - Remove mango cheeks and scoop out flesh.  Carefully dice into medium sized chunks.

Step 3 - Gently place all ingredients in a bowl, season lightly with salt and pepper and gently fold until just combined.

Step 4 - Drizzle with a little olive oil and serve immediately. 

Recipes - Chicken Caesar Salad

Chicken Caesar salad is one of those meals you find on almost EVERY menu when dining out.  Unfortunately, once ordered many of them are bland, boring and unchanged since the 1990's.  My Chicken Caesar recipe is a little bit special, using prosciutto instead of bacon and poaching the egg instead of hard boiling.  I never order a Caesar anymore because they are never this good, I hope you agree.

Ingredients - serves 2

1 large chicken breast, halved lengthways

2 baby cos lettuce, leaves separated, washed and dried

4 thin slices prosciutto

1/4 cup grated parmesan

2 eggs 

8 anchovy fillets (optional) 
anchovy oil (not optional)
baguette 

caesar dressing 

Step 1 - Preheat oven to 200°C.  
Step 2 - Cut six 1cm slices from the baguette and brush each side liberally with anchovy oil.  Place on a baking tray and set aside.

Step 3 - Season chicken well with salt and pepper.  Heat a little olive oil in a frying pan over high heat.  Seal chicken for about 20-30 seconds on each side then place pan on top shelf of preheated oven. Place baguette slices in bottom shelf of oven.  Cook both for 15-20 minutes, turning halfway through.

Step 4 - Put a medium-large pot of water onto boil (for poaching eggs).

Step 5 - Grill prosciutto until well cooked, about 5 minutes each side.  Set aside to cool.

Step 6 - In a large bowl, combine cos lettuce with about 1/4 cup caesar dressing.  Set aside.

Step 7 - Remove chicken from oven and set aside for 5 minutes to rest. After the 5 minutes, slice chicken.

Step 8 - While chicken is resting, poach eggs.

Step 9 - To assemble, distribute lettuce and anchovies (if using) between serving plates.  Sprinkle with cheese then top with sliced chicken and poached egg.  Drizzle with a little more dressing and arrange prosciutto and baguette slices on top.

Notes:

Caesar salad is also great with smoked salmon, prawns or avocado.


I am having troubles with my Caesar salad dressing and am not happy posting my recipe until I have perfected it.  In the mean time, I recommend Paul Newman's Caesar dressing.

Recipes - Caprese Salad

Two words - Italian Summer.  Okay, so I've never been to Italy but every time I eat this salad it's easy to imagine I'm sitting in a quaint cafe, over looking the Mediterranean with the sun beating down, listening to people speak a language I don't understand.  This simple Italian salad is absolutely delicious and requires the best quality ingredients.

Ingredients

1 punnet (200g) grape or cherry tomatoes, halved

150g bambini (baby) bocconcini, halved

6 large basil leaves, roughly torn

olive oil

freshly ground salt and pepper

prosciutto and sourdough to serve, if desired

Step 1 - Put tomato, bocconcini and basil in a bowl.  Season well with salt and pepper and hit with a good whack of olive oil.  Fold gently to combine.

Step 2 - Serve with thinly sliced prosciutto and thick slices of sourdough, if using.

Top 5 - Salads

With the weather warming up I'll be making a lot of salads.  I love salads and can be quite liberal as to what constitutes a salad, for example, have a look at this glorious strawberry 'salad' I recently served with my vanilla panna cotta. 

Someone once said to me 'I couldn't make a salad because I didn't have any lettuce.'  Well, this is what I have to say to that, not one of my top 5 salads contains lettuce!  And this list proves that you CAN make friends with salad.

• Couscous Salad
• Mango Avocado Salsa
• Caprese Salad
• Roast Beetroot, Carrot and Sweet Potato Salad
• Thai Beef Salad

Recipes - Couscous Salad

Yummo! This recipe works a treat and always gets rave reviews when served at barbecues, lunches and picnics.  This is one of my most requested recipes, so here it is once and for all.   There is a little bit of leeway to play with ingredients to suit your tastes, but remember to be heavy handed with the dressing as couscous has a very mild, bland flavour but really takes on other flavours well.  

Ingredients

1 1/2 cups couscous

1 1/2 cups boiling water

3 tbs Moroccan seasoning

1/2 cup oil

2 lemons, juiced

1 punnet cherry tomatoes, halved

1 long red chili, seeds & pith removed & finely sliced

1 x 400g tin chickpeas, drained

1/2 cup dried cranberries

1/2 cup roast capsicums

1-2 tbs preserved lemon, sliced thinly

1/2 cup finely chopped mint

Pictured w Moroccan Spiced Chicken

Step 1 - Place couscous and 1tbs Moroccan seasoning in a large glass bowl, pour over  boiling water, lightly mix with a fork and seal with a lid or plate.  Set aside for 10 minutes.
Step 2 - Remove lid and mix couscous with a fork to separate the grains.  Add remaining ingredients and combine.


Notes:


This recipe can be made up to 24 hours ahead of time. 

Pictured w Moroccan Spiced Chicken

Recipes - Vegetable Sambal

This is a beautifully refreshing salad/condiment that perfectly compliments spicy Indian curries.  It is also great as a salad with some grilled chicken for a healthy lunch option.  What's best is that it's so quick to whip up.  Make it at least half an hour before you need it to give the flavours time to develop.

Ingredients

2 x large ripe tomatoes, seeds removed and finely diced

1/2 small spanish onion, finely diced

1 x lebanese cucumber, finely diced

1 x just ripe avocado, finely diced

2 tbs white wine vinegar

1 tbs olive oil

salt and pepper to season

Step 1 - Put all ingredients in a bowl.  

Step 2 - Gently fold with a spoon.  Let stand for at least half an hour

Step 3 - Serve.

Recipes - Pineapple Salad

Refreshing, delicious and flavour packed!  Sounds like a bit of a crazy combination but it works beautifully.  You'll be surprised! 

Ingredients

1 x ripe pineapple, skin and core removed and cut into bite sized pieces

5 x springs mint, leaves removed and roughly chopped

1 x long red chili, seeds and pith removed and finely chopped

1/2 tbs brown sugar

Step 1 - Combine all ingredients in a bowl  

Step 2 - Cover and refrigerate for 1-4 hours

Step 3 - Serve on its own or with a good quality gourmet vanilla bean ice cream

Recipes - Roast Beetroot, Carrot and Sweet Potato Salad

This just works.  I served this as the first course of a Five Course Dinner Party and it was the meal that received the most compliments and clean plates.  

Ingredients 
2 x beetroot
3 x large carrots, cut into eighths 
1 x large sweet potato, peeled and cut into pieces 
200g baby spinach
75g feta, preferable goat's milk feta
Dukkah, I used Hazelnut and Lemon Myrtle from A Taste of the Bush
Balsamic Glaze
Olive Oil

Step 1 - Preheat oven to 180°C 

Step 2 - Wrap each beetroot in foil and place in a baking tray with carrot and sweet potato. Drizzle lightly with olive oil and season with salt and pepper.  Cook for 1 hour.

Step 3 -   Remove vegetable and set aside to cool slightly.

Step 4 - Wearing gloves, unwrap beetroot and peel skin.  Cut into eighths. 

Step 5 - Spread baby spinach leaves over a serving dish and crumble feta on top.  Arrange the roast vegetables on the feta then drizzle with olive oil, balsamic glaze and a generous sprinkle of dukkah.  

Notes:

Pierce wrapped beetroot with sharp knife, if tender, the knife will easily penetrate and the beetroot is cooked.

All ovens are different.  Vegetables may cook in as little as 45 minutes, or they may take up to 1 hour 30 minutes.