Salad-recipes

Easy Caprese Salad Recipe

A healthy caprese salad is a staple for any summer get-together. The dish itself requires just 5 ingredients and is easy enough for beginners (with no troubles in the kitchen!).

RELATED: Light Guacamole Salad Recipe

Ingredients

3 cups cherry tomatoes

1 cup bocconcini

Fresh basil leaves

Balsamic vinegar

Salt and pepper

Method

  1. Slice the cherry tomatoes and bocconcini in half and place in a large bowl.
  2. Add the basil, balsamic vinegar, then season with salt and pepper.

Image via The Healthy Foodie

August 11, 2015

Detoxifying Tabouleh With Pistachio Recipe

Spring has nearly sprung! So to celebrate, we’re sharing this amazing homemade tabouleh with pistachio recipe from The Detox Bible. Created by Lily Simspon and Rob Hanson, the Arab dish is traditionally made with bulgar wheat, however the duo have replaced it with buckwheat to make a healthier, wheat-free version.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad

“This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish,” said the authors. “It’s also a great party dish, served with hummus, wrapped in lettuce leaves.”

Ingredients

100g buckwheat grain

2 handfuls of fresh parsley

A handful of fresh mint

300g ripe vine tomatoes, seeded and very finely chopped

1/2 red onion, finely chopped

Juice of 1 lemon

1 tbsp olive oil

1 tsp salt

A pinch of black pepper

A handful of home-shelled pistachios, coarsely crushed

Method

  1. Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
  2. Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
  3. Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
  4. Garnish with the pistachios and mint leaves, and serve.
August 11, 2015

6 Light Beetroot Salad Ideas

Who knew that beets could be so good? This prehistoric food is naturally sweet and contains valuable nutrients to help control high cholesterol, boost energy levels and are essential in a natural detox. Try some of these delicious beetroot salad ideas which make for a light lunch or dinner meal.

RELATED: 5 Healthy Green Salad Ideas

Roasted beet salad with feta cheese

Try this colourful salad the next time you want something light and tasty for dinner. Sprinkle some feta cheese over the top, then garnish with lemon juice and cracked black pepper.

6 Light Beetroot Salad Ideas

Beetroot and spinach salad

Pick some baby spinach leaves straight from the garden to add into this summer salad. Roasted walnuts make for the perfect side to the dish.

6 Light Beetroot Salad Ideas

Carrot, beetroot and quinoa salad

If you’re a fan of quinoa, make sure to try this salad with beets and spinach. This dish is also vegan and gluten-free, so it’s perfect for everyone!

6 Light Beetroot Salad Ideas

Beet and apple salad

For something a little sweet to beat 3:30-itis, this apple and beetroot salad makes for the perfect snack. Serve with yummy pistachios sprinkled over the top for added texture.

6 Light Beetroot Salad Ideas

Chickpea and beetroot salad

To make your salad a little more filling, add a handful of boiled chickpeas before serving with cashews and crumbled goats cheese.

6 Light Beetroot Salad Ideas

Israeli couscous with beets and walnuts

Create this rainbow salad which takes just minutes to complete from scratch! Serve with fresh dill, lemon juice, parsley and oregano for that authentic taste.

6 Light Beetroot Salad Ideas

Images via White on Rice Couple, Lush Loves, Cookie and Kate, The Bitten Word, Scrumpdillyicious

July 30, 2015

5 Healthy Green Salad Ideas

Who said healthy salads had to taste boring and lifeless? If you’re looking for a light meal for dinner or lunch, try the following green salads for a tasty and filling option. Use them as inspiration for future meals, or add some tasty fruits and vegetables to make them your own.

RELATED: 5 Tasty Ways To Cook Quinoa

Arugula salad with grapes and black pepper vinaigrette

This salad makes for the perfect late afternoon snack since it’s packed with vegetables, a touch of spice and some juicy grapes to fill-up on.

5 Healthy Green Salad Ideas

Roasted chickpea bowl with cherry tomatoes

For more of a textured dish, roast a handful of chickpeas and toss some crumbled feta over the top. Finish off with some sliced vegetables and fresh Spanish onion to taste.

5 Healthy Green Salad Ideas

Broad bean, mint and ricotta salad

Try and incorporate some broad beans into your salad to give it some extra body for dinner. Our favourite is this one featuring tasty ricotta and mint for that super-fresh taste.

5 Healthy Green Salad Ideas

Sweet and spicy cucumber noodle salad

Take it one step further by baking your very own cucumber noodles with the help of a spiralizer. Don’t forget to add some other vegetables and sweet fruits to make this salad one-of-a-kind.

5 Healthy Green Salad Ideas

Herbed quinoa garden salad

Finish off with a tasty quinoa salad; an ideal dish if you want to keep it light and fresh. Add some textured lettuce to make it super healthy and crunchy!

5 Healthy Green Salad Ideas

Images via Top With Cinnamon, Sassy Kitchen, She Knows, Pinch of Yum

July 26, 2015

3 Tasty Summer Salad Recipes

Enjoy a light and healthy salad this summer by experimenting with some of your favourite seasonal fruits and vegetables. We have compiled just a few tasty recipes below which are sure to be the hit at the next dinner party!

RELATED: Summer Beetroot Salad Recipe

Couscous salad

Ingredients: 300g couches, 1 red pepper, 1 green pepper, 1 tomato, 2 tablespoons mint, honey, 1/2 lemon juice, 3 tablespoons olive oil

Instructions

1. Pour the couscous over 300ml of boiling water. Cover the bowl then let it stand for 5 minutes for the grains to fluff up.

2. Dice the peppers, tomato and mint, then whisk through the honey and lemon dressing.

3 Fruity Summer Salad Recipes

Chef’s salad

Ingredients: 1/2 lettuce, 1/2 cucumber, 1 tomato, 1 stick celery, 1 hard-boiled egg, 1 cooked chicken breast, 50g ham, 1 teaspoon Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, salt and pepper to season.

Instructions

1. Line each bowl with lettuce leaves, and top off with celery, tomato and cucumber.

2. Add half of a hard-boiled egg to each dish, and divide the ham, cheese and chicken strips as well.

3. For the dressing, combine the Dijon mustard, 1 teaspoon of honey, lemon and olive oil into a jar and shake. Pour it over the salad and season with salt and pepper.

3 Fruity Summer Salad Recipes

Nicoise salad

Ingredients: 200g potatoes, 1/2 lettuce, 1 can white tuna, 3 tomatoes, 40g black olives, 2 tablespoons olive oil

Instructions

1. Peel and boil the potatoes until soft and tender. Drain well, then dice into quarters.

2. Arrange the lettuce on the bottom of each bowl, then add the tuna, tomatoes, potatoes and olives. Garnish with olive oil and cracked black pepper. Red chilli flakes also add a kick of flavour to this traditional dish.

3 Fruity Summer Salad Recipes

Images via Nutritious Life, Taste Spotting, The Tolerant Vegan

June 2, 2015

Asparagus, Egg and Feta Cheese Salad

Give your same-old salad a refresh by adding some healthy asparagus. Not only is this vegetable extremely easy to cook (especially for beginners), but it also tastes amazing with just about anything.

RELATED: Healthy Baked Asparagus Recipe

Since we can’t deny a delicious egg for lunch or dinner, this recipe is perfect to whip-up if time isn’t on your side  it takes just 10 minutes!

Ingredients

1 egg

100g asparagus

2 tbsp olive oil

50g feta cheese (crumbled or cubed, your choice)

Chili flakes

Instructions

  1. Wash and trim the ends of the asparagus, then cut the spears in half. Steam for 5 minutes so they still have some of their crunch. Leave them in for longer if you like them overcooked. You can also poach your egg and serve it on top of the asparagus stems.
  2. Heat the olive oil in a large pan, then add the beaten eggs. Cook for 2 minutes, then add the asparagus.
  3. Remove the pan from the heat, and serve on a plate with chilli flakes (for an extra hit of flavour), fresh basil, and mint.

Image via Babble

April 18, 2015

Prosciutto, Fig and Goats Cheese Salad

A colourful, delicious salad is hard to come by, but this one featuring prosciutto, fig and cheese is definitely a stand-out.

Made from fresh, quality ingredients, it can be enjoyed as a lunch snack, dinner, or even as an appetiser with a chilled glass of rosé wine, or are we just getting ahead of ourselves?

RELATED: Poached Figs in Rosewater and Honey

Ingredients

3 slices fresh prosciutto

3 fresh figs (sliced in half)

2 cups rocket and baby spinach

20g goats cheese (crumbled)

2 tablespoons balsamic vinegar

Fresh black pepper

Method

  1. Heat the slices of prosciutto in a pan (or similarly in the grill) for a few minutes until golden brown. Make sure to cook on both sides.
  2. Wash the rocket and baby spinach, then combine on a plate with the prosciutto. Slice the figs in half and place them throughout the salad.
  3. Crumble the goats cheese over the top, then season with balsamic vinegar and cracked black pepper.

Image via Canuck Cuisine

March 23, 2015

5-Minute Greek Salad Skewers

Try this quick and healthy lunch or snack idea which takes less than 5 minutes to prepare, and looks amazing!

Make sure to soak your skewers in cold water for 15 minutes so they won’t shed on your vegetables.

RELATED: Summer Beetroot Salad Recipe

Serves 4

Ingredients

2 whole tomatoes (chopped)

6 Greek feta cubes

8 kalamata olives (pitted)

1 large cucumber (sliced)

4 bamboo skewers

Instructions

  1. Soak the skewers in cold water for 15 minutes. This will remove any excess or dry bamboo, and will thread seamlessly into your food.
  2. Thread the skewers starting with the olives, cucumber, feta and finally tomato. Drizzle with extra virgin olive oil before serving.

Image via My Baking Addiction

March 9, 2015

Healthy Chicken, Feta and Almond Salad Recipe

This chicken feta and almond salad is served with a raspberry vinaigrette, so it’s a great recipe to whip up in the warmer months. With a variety of fresh herbs and spices, it’s a healthy and versatile meal that you can enjoy for lunch or dinner.

RELATED: Easy Lamb Roulade Recipe

Ingredients

Chicken

5 peppercorns

1 cardamom pod

½ tsp fennel seed

1 tsp sea salt

Zest of 1 lemon

4 free range chicken breasts

Olive oil, for cooking

30g butter

100ml Minchinbury Blush (Rosé)

Dressing

⅓ punnet fresh raspberries

50 ml red wine vinegar

Pinch of sugar

150ml olive oil

Sea salt and cracked pepper, to taste

Salad

100g freekah (or cracked wheat), cooked

100g mixed greens

100g rocket leaves

½ bunch flat parsley, leaves picked

½ bunch fresh basil, leaves picked and torn

⅔ punnet fresh raspberries

150g persian feta

50g toasted almonds

Method

  1. In a small frying pan, lightly toast the peppercorns, cardamom and fennel until aromatic. Grind in a mortar and pestle with salt.
  2. Trim any excess fat from chicken breast. Pat skin dry and season well with spice mix and lemon zest.
  3. In a frying pan over medium heat, seal the chicken skin side down in a little olive oil and butter until golden. Flip over and finish cooking the chicken. When almost cooked add a splash of Minchinbury Blush to deglaze the pan juices. Rest the chicken.
  4. For the dressing, combine all ingredients into a glass jar, secure the lid and shake well to infuse.
  5. In a large bowl, add freekah, lettuce, rocket, herbs and raspberries. Add raspberry dressing and gently turn to coat the leaves. Arrange on a serving platter.
  6. Dice the cooked chicken and place onto the salad. Top with feta, almonds and a few more raspberries.
February 11, 2015

Spicy Cucumber and Chilli Salad Recipe

The spicy chilli invites a taste sensation and is ultimately a match made in heaven paired with a cool-cucumber and vinegar topping.

The entire meal takes about 5 minutes to prepare, and is washed down best with a refreshing fruit juice, or a sneaky white wine during the later hours of the evening.

RELATED: Detox Salad Recipe

Ingredients

1 tsp peppercorns

1/2 tsp chilli flakes

Splash of lemon juice

1/4 clove of garlic

1 tbsp olive oil

2 tbsp Greek yoghurt

2 cucumbers (sliced)

Pinch of chives

Pinch of parsley

Season with salt and pepper

Method

  1. Finely chop the cucumbers and set aside. For extra crunch, leave the skin on and slice horizontally.
  2. Crush the peppercorns and chilli flakes until they have combined. Add the garlic, salt and pepper to taste.
  3. Add the lemon juice, olive oil, and yoghurt. Mix well, then toss with the cucumber and other herbs for a fresh taste.

Image via Kirbie Cravings

January 28, 2015

Mixed Bean And Brown Rice Salad With Tahini Dressing

A low-calorie lunch or dinner idea that is low GI yet totally filling – so you won’t be snacking in between meals.

Serves 2

Ingredients

1 cup brown rice

75g canned mixed beans, drained

1/2 cup chopped tomato

1/2 cup chopped cucumber

1 tbsp creamy tahini dressing

Method

  1. Cook brown rice as per the packet instructions. Drain and rinse to cool.
  2. Combine bean mix, tomatoes and cucumber.
  3. Add cooked brown rice.
  4. Drizzle over the tahini dressing and lightly toss through.

Recipe via The Healthy Mummy

August 31, 2014

Warm Beef Salad Recipe

With summer just around the corner, a light yet satisfying meal is the order of the day – especially at dinnertime. Try this warm beef salad to give you the iron your body needs as well as crucial vitamins and minerals to keep you powering into the warmer weather.

Serves 4

Ingredients

360g lean beef rump steak

425g whole baby beetroot, drained

1 bunch asparagus, woody ends trimmed, cut into 5cm lengths

100g reduced fat feta cheese, crumbled

Olive oil spray

1/4 cup fresh basil leaves, roughly chopped

100g rocket

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Cut each beetroot into 4 wedges. Cook asparagus in saucepan of boiling water for 2-3 minutes, refresh under cold running water and drain.
  3. Add asparagus to beetroot and feta and combine.
  4. Preheat a chargrill pan over medium-high heat. Spray with oil.
  5. Season steaks with pepper and grill for 3 minutes, then turn and cook for a further 3 minutes until medium-rare (or done to your liking).
  6. Remove steak from the heat and transfer to chopping board. Cover with foil and stand for 5 minutes.
  7. Meanwhile, add basil and rocket to the asparagus/beetroot/feta mix and divide between 4 plates.
  8. Thinly slice beef across the grain and place on top of the salad.
  9. Serve immediately.

Recipe via The Healthy Mummy

August 29, 2014

Quinoa And Beetroot Salad With Roasted Garlic Dressing

Quinoa, used in South America for centuries, is the hero in this delicious salad inspired by the new Special K Nourish range. The roasted garlic dressing gives this salad a buttery, nutty flavour. The dressing works perfectly with the roasted beetroot and quinoa, while currants add just the right touch of sweetness.

Serves 4

Ingredients

150g white quinoa, washed well

2 large beetroots, stalks trimmed

2 tsp cumin seeds

Sea salt

Freshly ground black pepper

Extra virgin olive oil

1 large bulb of garlic

2 tbsp tahini

100ml white wine vinegar

2 sprigs fresh mint

2 tbsp currants, plumped up in a little hot vinegar for 5 minutes

1 handful smoked almonds, chopped

100gms of fresh goats curd

Method

  1. Preheat your oven to 180°C. Place the beetroots on two sheets of foil, season and drizzle with oil then wrap tightly and place on a baking tray. Roast for 45 minutes or until cooked.
  2. Drizzle the whole garlic bulb with olive oil, wrap in foil and roast alongside the beetroots for 35 minutes or until fragrant and soft.
  3. Remove the beetroots and garlic from the oven and allow to cool while still wrapped.
  4. Cook the quinoa in simmering water for around 8 minutes, drain and set aside at room temperature.
  5. Slice the roasted beetroot into wedges, approximately 8 slices per beet
  6. Combine the tahini, vinegar and 100ml of olive oil in a small measuring jug or cylindrical container. Squeeze the roasted garlic paste out of the skin and into the jug and blitz with a stick blender, adding between 60 and 100ml of water until you have a smooth and creamy dressing. Season to taste.
  7. Spread 3/4 cooked quinoa on a serving platter and top with the roasted beetroot slices. Spoon over the rest of the quinoa and then spoon over the dressing. Scatter over the currants, mint leaves, cumin seeds and smoked almonds and dollop here and there with some fresh goats curd. Lightly season with salt and pepper and serve.

Recipe by Karen Martini

August 15, 2014

Grilled Tandoori Prawn Salad with Mango Dressing Recipe

Similar to the tandoori oven cooking method, these Indian-spiced prawn skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavours. A fresh mango dressing adds a splash of fruitiness and colour. Plus it’s ready in 30 minutes, making it one of our favourite quick dinner ideas.

Serves: 6
Prep Time:  25 minutes. Cook Time:  5 minutes

Ingredients
Mango Dressing
1 large ripe mango, peeled and seeded
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 teaspoons garam masala
1/2 teaspoon salt
1/8 teaspoon McCormick® Ground Red Chilli

Tandoori Prawn Salad
1/4 cup plus 3 tablespoons chopped fresh mint, divided
1/4 cup fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons honey
2 teaspoons garam masala
1 teaspoon McCormick® Ground Ginger
1 teaspoon salt
1/4 teaspoon McCormick® Chilli Powder
500g large prawn, peeled and deveined
1 large ripe mango, peeled, seeded and cut into 1-inch chunks
100g mixed baby greens
1 cup halved small heirloom or specialty tomatoes
1/2 small red onion, thinly sliced

Method
1. For the mango dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.

2. For the tandoori prawn salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and chilli in small bowl. Thread prawns onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.

3. Grill prawn skewers over high heat 4 to 5 minutes or just until prawns turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.

4. Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled prawns , mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing. 

Tip: Store remaining mango dressing in refrigerator. Serve over salad greens, grilled or broiled prawns or chicken, or toss with couscous or quinoa.

What’s your go-to quick dinner recipe using prawns?

 

March 5, 2014

Chicken, Roast Vegetable and Macadamia Salad Recipe

If you’re looking for new dinner ideas using leftover roast chicken, you’ll love this easy chicken salad recipe from the OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

Celebrity chef Stefano Manfredi’s recipe makes a fantastic summer dinner and leftovers are delicious for lunch.

From the OzHarvest Cookbook, RRP $60

Serves 3-4 as a quick lunch or light dinner

Ingredients
100g macadamia nuts
1-2 cups leftover roast chicken meat
2 cups leftover roast vegetables
1 bunch rocket leaves, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Leftover chicken skin, crisped in some hot oil (optional)
Crusty bread, to serve

Method
1. Toast the macadamia nuts in a dry pan over medium heat, moving them constantly with a wooden spoon until lightly coloured. Set aside to cool and then roughly chop.

2. Shred or slice the chicken meat into bite-sized pieces and place in a large bowl. Cut the roast vegetables into smaller pieces if need be and add to the bowl. Add the rocket and cooled nuts. Dress with the oil and vinegar and season with salt. Toss lightly and finish with a few grinds of cracked pepper. Add the crunchy chicken skin, if you’re using it. Serve with crusty bread.

What’s your favourite recipe using leftovers?

January 16, 2014

Detox Salad Recipe

Naturopath Michèle Wolff, author of Digestive Solutions, shares an easy January cleanse recipe for detox salad. The salad rids the body of toxins, cleanses your digestive system and gives your body a boost of vitamins and nutrients. Eat it anytime you need a healthy pick-me-up!

Ingredients

Large handful of rocket
Large handful alfalfa sprouts
Large handful chopped parsley
Sprinkle of sunflower and sesame seeds
Juice of 1/2 lemon
Olive oil to taste
Crushed garlic, if desired

Method

1. Combine all ingredients together and serve. You can also add a boiled or poached egg, and goat’s cheese for added flavour.

Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse, owner of Ultimate Detox Solutions. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good online booksellers. Visit www.digestivesolutions.com.au.

January 8, 2014

Grilled Beef, Zucchini and Rocket Salad Recipe

We love a beef salad in summer – it’s a true 30 minute meal which makes it one of our go-to midweek quick dinner ideas. Simply BBQ a sirloin steak, and toss with sweet potato, zucchini, peppery rocket, shaved parmesan and pine nuts.

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Serves: 4 

Ingredients

600g sirloin steak, fat trimmed
3 tablespoons olive oil
350g sweet potato, peeled and cut into 3mm slices
4 medium zucchinis, sliced lengthways into 5mm slices
1 red onion, quartered
2 tablespoon lemon juice, plus grated zest of a lemon
150g rocket leaves
30g parmesan cheese, shaved
20g toasted pine nuts

Method

1. Preheat the barbecue to hot. Brush the beef on both sides with 2 teaspoons of olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.

2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons of olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.

3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice, zest and remaining oil.  Season with salt and pepper and stir to combine.

4. Place the rocket onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

Tips for cooking the perfect steak on the BBQ

* Brush each steak lightly with oil.

* Preheat the BBQ to hot. The steak should sizzle as it makes contact with the barbecue.

* Cook one side of the steak until the first sign of moisture appears, then turn and cook the other side. Turn the steak once only for rare and medium.

* Remove the steak and cover loosely. Rest in a warm place for a few minutes before serving

 

December 16, 2013

Chargrilled Squid and Halloumi Salad Recipe

We’re always looking for delicious quick dinner ideas, especially at the start of the week. Squid is a fantastic ingredient for easy dinners – it cooks in no time, goes with a variety of flavours (so pair it with whatever you have in the pantry), plus it’s sustainable, so one of the best seafood choices you can make!

Preparation time: 15 mins. Cooking time: 10 mins

Serves: 4

Ingredients

1 garlic clove, crushed
2 tablespoons lemon juice
1/4 cup olive oil
600g squid tubes, scored, cut into 5cm pieces (see tip)
250g halloumi cheese, drained, thickly sliced
400g can lentils, drained, rinsed
70g baby rocket leaves
Beerenberg Mango, Lime and Chilli Dressing
Crusty bread, to serve

Method
1. Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.

2. Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.

3. Chargrill squid, in batches, for 30 seconds each side or until cooked through.

4. Combine lentils, rocket and halloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture, drizzle with a few tablespoons of Chilli,lime and mango dressing. Serve with bread.

**  To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.

What are your go-to quick dinner ideas? Share them in the comments!

December 8, 2013

Rocket, Prosciutto and Peach Salad Recipe

This sexy salad is one of my staple Friday night quick dinner ideas when all you want is a glass of wine and something tasty and fuss-free. Juicy peaches pair beautifully with salty ribbons of prosciutto, peppery rocket and shaved parmesan. Try serving this salad as part of a summer BBQ, too.

Serves 4

Ingredients

120g baby rocket
70g parmesan, shaved
100g finely sliced prosciutto
4 white peaches, halved with stones removed
cracked black pepper
extra virgin olive oil

Method

1. Arrange rocket, parmesan shavings, prosciutto curls and peach halves onto plates.

2. Top with cracked black pepper and drizzle with extra virgin olive oil.

What’s your favourite summer salad recipe?

December 6, 2013

Pineapple and Toasted Coconut Brown Rice Salad Recipe

One of our favourite quick dinner ideas in summer, this rice salad recipe is elevated with flavours of juicy pineapple and toasted coconut. Ready in just a few minutes, the salad goes really well with chicken, fish or burgers on the BBQ – or on its own as a leftover lunch.

Serves 4-6

Ingredients

½ cup shredded coconut
2 packets of microwave brown rice
½ pineapple
1 red capsicum
Baby spinach
Handful fresh mint
Handful fresh flat leaf parsley
2 tbsp extra virgin olive oil
Juice of half a lemon
Cracked black pepper

Method

1. Preheat the oven to 160 degrees Celsius. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.

2. Meanwhile, cook the brown rice to packet instructions.

3. Cut the peel from the pineapple, core and cut the fruit into small pieces.

4. Cut the red capsicum in a small dice, discarding the seeds and core.

5. Roughly chop the fresh herbs.

6. In a salad bowl, mix all ingredients together, toss well and serve.

What ingredients do you like to add to a rice salad? Tell us in the comments!

Recipe by Dr Joanna McMillan for Australian Pineapples.

November 26, 2013

Easy Dinner Recipes: Seared Tuna Caesar Salad

Now that it’s warming up, one of our favourite quick dinner ideas is whipping up a salad, but not just any salad. It has to fill us up and be quite hearty, and this seared tuna Caesar salad recipe fits that bill. It also makes a great lunch.

Serves: 6

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

20cm sourdough bread stick, sliced diagonally into 12 slices
1 1/4 cups shredded parmesan cheese
400g piece fresh tuna, cut into 1 cm thick slices
Olive oil spray
2 baby cos lettuces, rinsed and leaves separated
2 bunches asparagus, blanched and cooled
6 eggs, poached
Freshly ground black pepper, to taste
⅓ cup ZOOSH Great Caesar Dressing

Method

1. Place the bread in a single layer on a baking paper lined tray and sprinkle liberally with parmesan cheese. Bake in a hot oven at 200°C for 10-12 minutes or until golden and crisp.

2. Spray the tuna with oil and cook in a hot frypan or on a BBQ plate until just cooked.

3. Arrange the lettuce on individual serving plates. Top with toasted bread, tuna and asparagus. Finish with a poached egg, pepper and a drizzle of dressing. Serve immediately.

What’s your favourite hearty salad recipe?

October 1, 2013

Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.

The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.

Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread

1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.

3. Combine the mixed salad leaves, mint and tomatoes.

4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.

Tips:

* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.

* Sprinkle dukkah on bread before toasting for more flavour.

What’s your favourite spring lamb recipe?

September 4, 2013

Maggie Beer’s Bacon, Walnut and Pear Salad Recipe

One of our favourite celebrity chefs Maggie Beer shares a delicious salad recipe combining ripe pears with crunchy walnuts and golden, crispy bacon. It makes the perfect dinner party entrée or light lunch.

Ingredients
2 Tbsp (40mls) extra virgin olive oil
2 ripe pears
½ cup walnuts
6 rashers belly bacon
4 strips lemon zest
3 Tbsp (60mls) vino cotto
1 cup rocket leaves
1 Tsp (5mls) lemon juice
Sea salt and cracked black pepper

Method
1. Peel, core and slice the pears into 1/8’s. Cut the bacon into 3 cm pieces.

2. Heat the olive oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

3. Add the whole walnuts and toss through.

4. Continue to cook until the pears are golden and the bacon crispy.

5. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

6. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

What’s your favourite salad recipe?

September 3, 2013

Thai Turkey Salad With Snake Beans And Avocado

My Kitchen Rules winners Sammy and Bella share an easy dinner recipe for a salad that’s bursting with delicious Thai flavours – and a great way to cook with healthy turkey!

Serves 4 

Ingredients
600g skinless turkey breast
½ bunch coriander
3 cloves garlic
½ tsp salt
2 Tbsp extra light olive oil
1 bunch snake beans
1 avocado, ripe
1 lebanese cucumber
1 long red chilli
¼ cup cashew nuts, roasted
1 cup bean sprouts
½ bunch thai basil, leaves picked
2 Tbsp crispy shallots

For the passionfruit dressing
1/3 cup passionfruit pulp (about 3)
2 kaffir lime leaves
1/2 lime, juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, freshly grated

Method
1. Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

2. Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

3. Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

4. For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

5. For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

What’s your favourite Thai recipe?

July 12, 2013

Salmon And Roast Pumpkin Salad With Feta And Spinach

Tassal Research and Development Manager (and trained chef) Kevin Horgan shares one of his favourite recipes that’s quick and easy to prepare and packs in a lot of nutritional and health benefits – and is amazing for your skin too. Leftovers make a delicious next-day lunch.

Serves 2

Ingredients
2 Tassal fresh Salmon portions, skin-off
400g pumpkin, peeled
4 garlic cloves, left whole with skin on
1 tsp extra virgin olive oil
1 ½ lemons, juiced
200g baby spinach leaves or rocket
1 shallot, thinly sliced
25g slivered almonds
100g feta, crumbled
100g cous cous, cooked
Bunch of asparagus, blanched and refreshed

Method
1. Pre-heat oven to 200°C. Cut salmon and pumpkin into 3cm cubes.

2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 mins or until golden brown. Remove and allow to cool.

3. Mix lemon and oil together and set aside.

4. Cook salmon in pan on medium heat and then let cool.

5. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with the lemon-oil dressing.

July 11, 2013
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