Salads & Leafy Greens

Ingredients           Kale leaves Canola oil salt   Prepare           Rip kale leaves to the desired size. Lay them flat on a baking tray lined with baking paper. Spray with canola, and sprinkle with rock salt, if desired. Bake in a 180˚C oven until crispy, approximately 8 minutes.

  Try this decadent salad at your next lazy lunch with friends. It celebrates all the fruits of an autumn harvest.   Ingredients           2 apples, quartered then sliced 1 beetroot, sliced Blue cheese (or your favourite creamy feta) 1 cup baby spinach walnuts, chopped roughly parsley, finely chopped olive oil   Prepare       …

Famous Thai green papaya salad   Ingredients           5 cherry tomatoes, halved 2 chillies, finely sliced 1 tablespoon dried shrimp* 1 1/2 tablespoons fish sauce* 1 clove garlic 2 cups shredded green papaya (can be purchased at Asian supermarkets pre-shredded) 1 lime, juiced 1 1/2 tablespoons palm sugar 2 tablespoons toasted peanuts, optional *For vegetarians: omit …

Caramelised pork meatballs and noodle salad, traditional Vietnamese cuisine from the streets of Hanoi.   Ingredients  Meatballs: 300g pork mince or chicken mince 1 tbsp fish sauce 2 tsp white sugar 1/3 cup finely chopped green onion 1 clove garlic, minced Pinch of white pepper and salt Vietnamese Dressing: Nuoc Cham 3 tbsp white sugar 3 tbsp fish sauce 2 …

Lettuce leaves, mixed varieties 3 or 4 figs (quartered) Walnuts, handful Persian fetta Olive oil Balsamic Vinegar Shaved prosciutto (optional)   In a decorative bowl, loosely place mixed lettuce leaves of your choice at the base. Sprinkle over the top of the lettuce quartered fig wedges, chopped walnuts and fetta. Drizzle generously with olive oil and balsamic vinegar. For an …

  2 cloves garlic, chopped finely 500g fresh green beans 1/4 cup of walnuts, roughly chopped Greek Fetta, crumbled Dukkah Extra-virgin olive oil Heat frying pan and lightly fry to soften garlic. Add green beans into the pan and stir constantly to heat and cook slightly. Place green beans on a serving plate, sprinkle with fetta, walnuts and dukkah. Drizzle …

This quick and easy Mexican salad made ahead will turn your next meal into a fiesta.   Ingredients           1 1/2 cups of quinoa 2 1/4 cups water 1 green capsicum 1 cup black beans Punnet cherry tomatoes 1 cup corn kernels 1/2 cup red onion, finely chopped 1/4 cup coriander Chilli lime dressing 1/3 cup …

Full of flavour and body, this high protein salad will leave you full and satisfied. Ingredients 500g chicken tenderloins 1/3 cup plain flour 2 eggs 2 cups fresh breadcrumbs 1/2 cup grated parmesan cheese Olive oil 180g haloumi, sliced For salad dressing 1 tbsp honey 2 tbsp balsamic vinegar 1 tsp ground cumin 1/4 cup olive oil Pepper Mesclun salad …

A simple throw together salad using your favourite piscine morsels delivering the taste of summer.   Ingredients 450g tin of premium tuna (tinned or cooked salmon or smoked trout can be used as a substitute) 1 cucumber, thinly sliced 200g medley cherry tomatoes handful baby spinach 50g olives 1 red onion, cut into wedges 1 avocado, sliced thinly 3 cooked …

A perfect quick pasta dish to create the ambience of lazy lunches in the Mediterranean sun.   Ingredients 200g medley cherry tomatoes 1 onion, cut into wedges 1 tablespoon olive oil 400g mushroom ravioli   (beef ravioli can be used as a substitute) 2 tablespoons balsamic vinegar 50g black pitted olives handful fresh basil leaves, torn   Prepare On medium …