Spring Fattoush salad

Ingredients

2 wholemeal pocket pita bread

1/4 cup (60ml) extra virgin olive oil

2 teaspoons sesame seeds

1 celery stick, thinly sliced

2 spring onions, thinly sliced

1 continental cucumber

250g punnet grape or cherry tomatoes

2 radishes, trimmed, thinly sliced

1/2 cup mint leaves

1/2 cup flat-leaf parsley

1 tablespoon lemon juice

Method

  1. Preheat oven to 200°C. Place pita bread on an oven tray. Brush both sides with 1 tablespoon of the oil and sprinkle with combined sesame seeds. Sprinkle with salt flakes. Bake in oven, turning once during cooking, for 5-7 minutes or until golden and crisp. Remove from heat and set aside to cool. Break up into large pieces.
  1. Use a vegetable peeler to cut the cucumbers into ribbons. Arrange the spring onions, cucumber, tomatoes, radish, mint, parsley and pita on a large serving platter.
  1. Combine the lemon juice and remaining oil in a small jug. Taste and season with salt and pepper. Drizzle over the salad. Serve immediately.

Rainbow salad

Ingredients

2 small carrots, peeled

1 continental cucumber

2 1/2 cups shredded red cabbage

2 spring onions, thinly sliced

100g baby Asian salad leaves

100g fried noodles

2 tablespoons rice bran oil

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

1 teaspoon grated ginger

Method

1.Using a vegetable peeler, cut thin ribbons from carrots and cucumbers. Place in a large bowl.

2. Add cabbage, onion, salad leaves and noodles. Toss to combine.

3.Whisk rice bran oil, sweet chilli sauce, lime juice and grated ginger together in a small bowl. Add to carrot mixture. Toss gently to combine. Serve.

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Crunchy quinoa salad recipe

Ingredients:
  • 1 cup mixed quinoa
  • 1 carrot, finely julienned
  • 1 cucumber, roughly chopped
  • 1 stalk of finely diced celery
  • 1/2cup pitted cherries, halved
  • 150g mixed cherry tomatoes
  • 1/4 cup parsley, roughly chopped
  • 1/2 cup mint, roughly chopped
  • 1/2 cup coriander, roughly chopped
  • 1/4 cup chives, roughly chopped
  • 3 spring onions, roughly chopped

For the dressing

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tsp honey
  • 2 garlic cloves, very finely chopped
  • zest of one orange
Method:

Place the quinoa in a large saucepan, cover with two cups of cold water, bring to the boil then cover and simmer for 10 minutes. Drain and set aside.

Meanwhile place all dressing ingredients into a jar and shake.

Place all remaining salad ingredients in a bowl and toss with the quinoa. Pour salad dressing over the salad and combine. Season to taste.

Pour the bulgar wheat into a mixing bowl and add the water and oil. Mix through and set aside for half an hour so the wheat can begin to absorb th

Avocado salad with Asian dressing

Ingredients

1 medium orange, sliced

100g of snow peas, sliced

1 stalk of celery, finely sliced

200g mixed salad leaves

2 medium avocado, halved, stones removed, peeled, roughly chopped

1 continental cucumber halved lengthways thinly sliced crossways

flat leaf parsley, roughly chopped

French dressing

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons whole grain mustard

Method

  1. Make dressing; Place all dressing ingredients in a jar and shake until well combined. Set aside for 10 minutes for flavours to develop.
  2. Place all salad ingredients into a bowl. Pour over dressing and toss gently to combine.

Moorish crunch salad

Ingredients

1/2 cup white Long Grain Rice

2 tablespoons extra-virgin olive oil

1 tablespoon of tahini

2 baby cos lettuce

2 large pink lady apples, quartered, cored, roughly chopped

2 celery stalk, trimmed, halved

1/2 cup sultanas

continental parley roughly chopped

Method

  1. Cook rice in a saucepan of boiling water following packet directions until tender. Drain. Place on a tray. Cool.
  2. Place oil and tahina in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Remove outer leaves and core from lettuce. Separate leaves. Wash. Pat dry with a tea towel. Roughly chop.
  4. Place lettuce, apple, celery, parsley and sultanas in a bowl.
  5. Add dressing. Toss to combine and serve.

Panzanella salad

Ingredients

2 large red capsicums quartered, seeded

2 large yellow capsicums quartered and seeded

4 slices sourdough bread roughly cut into 3cm pieces

250g cherry tomatoes, halved or grape tomatoes

3 anchovy fillets, finely chopped

1 cucumber, halved and cut into 2cm pieces

100g pitted kalamata olives, halved

a clove garlic, peeled and crushed

1/2 cup torn basil leaves

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar or 60ml (1/4 cup) red wine vinegar

Method

  1. Char-grill capsicum, turning, for 10-15 minutes or until skins blacken and blister. Set aside to cool.
  2. Place the bread on a lined baking tray and spry with olive oil. Bake at 350 degrees for about 15 minutes or until dried and crunchy. Rub bread all over with peeled garlic clove. Allow to cool then place in a large bowl.
  3. Peel capsicum over a bowl to save juice. Discard skins then cut capsicum in half, discarding seeds. Cut capsicum into 3cm pieces and add to bread pieces together with tomatoes, olives, cucumber and basil. Season to taste with salt and pepper. Toss gently to combine.
  4. Whisk remaining oil, vinegar and capsicum juice together. Season to taste then pour dressing over salad. Toss gently to combine. Serve.

Louisiana-style green beans

Ingredients

200g green round beans, trimmed

200g snow peas, trimmed

1 tablespoon vegetable oil

2 garlic cloves, crushed

2 garlic cloves, crushed

3 shallots, trimmed, thinly sliced diagonally

4 romatomatoes, cut into wedges

60ml (1/4 cup) extra virgin olive oil

1tablespoon red wine vinegar

1tablespoon fresh lemon juice

2 tablespoons chopped fresh continental parsley

Method

  1. Place the beans and snow peas in a heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Drain and refresh under cold running water.
  2. Heat the vegetable oil in a large non-stick frying pan over medium heat. Cook the garlic and shallot, stirring, for 1 minute or until aromatic.
  3. Place bean mixture, shallot mixture and tomato in a large bowl. Add olive oil, vinegar, lemon juice and parsley. Season with salt and pepper. Toss to combineBottom of Form.