Tag: salad

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Foodie Friday: The best broccoli salad by Wholefoods Refillery

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This beautiful salad is so easy to make; with no cooking required, just whip it up the day before serving for quick and easy entertaining! Get 20% off your first order of ingredients with the code JEN20.

The best broccoli salad

The perfect crunchy and refreshing salad next time you're asked to bring a plate!

  • 3 raw broccoli (stalks and florets, chopped)
  • 1.5 cups sunflower seeds
  • 1.5 cups dried cranberries
  • 1 small red onion (finely chopped)
  • 1 cup Grana Padano or Parmigiano Reggiano cheese (grated (optional))

DRESSING

  • 1/2 cup extra virgin olive oil
  • 3 tbs apple cider vinegar
  • 2 tbs French wholegrain mustard
  • 2 tbs honey
  • 1 clove garlic (minced)
  • 1/2 tsp pink Himalayan fine salt
  • 1/4 tsp pepper
  1. In a large mixing bowl, add all your salad ingredients and set aside.
  2. In a liquid measuring jug, add all of the dressing ingredients and whisk well until combined.
  3. Pour the dressing over the salad and stir until the broccoli is lightly coated in the dressing. Let marinate for about 20 mins – overnight before serving.
  4. Serve and enjoy!
  • Make the night before to save you time on the day.
  • Leftovers keep well for three days refrigerated.
  • Don’t be fooled! The broccoli doesn’t need to be cooked; once it’s soaked in the dressing, it’s good to go!
Dinner, Lunch, Salad, Side Dish
Modern Australian
Australian summer, broccoli, easy dinner, easy lunch, fresh, salad, sides
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Foodie Friday: Pea, avocado, feta and mint salad

Today’s fresh recipe is from Bettina Jenkins, national culinary manager at Winning Appliances. This salad will keep your meal prep plan from going stale.

Pea, avocado, feta and mint salad

Delicious, fresh and healthy. Here is a beautiful, easy recipe that will make eating well a pleasure!

  • Fisher & Paykel Combi-Steam Built-In Oven
  • 500 g packet of frozen peas 
  • 150 g sugar snap peas
  • 2/3 cup shredded mint
  • 1 avocado (cubed)
  • 100 g crumbled feta
  • 2 tbsp extra virgin olive oil 
  • 1 grated rind of lemon
  • 2 tbsp lemon juice
  • Salt and pepper (to taste)
  • Mint (to serve)

  1. Place peas and sugar snap peas into a small perforated steam oven tray. Cook with oven set to 100°C for 5 mins or until just tender. Alternatively, you can steam them the old fashioned way if you don't have a steam oven!

  2. Drain under cold water and pat dry with paper before placing peas into a serving bowl with mint, avocado and feta.

  3. Pour over combined oil, rind, lemon juice and salt and pepper to taste. Mix gently, sprinkle with mint and serve immediately.

This recipe can be prepared a few hours in advance! Store in the fridge, covered with plastic film and simply pour over the dressing just before serving.

entrée, Salad
avocado, healthy, quick meal, salad

Foodie Friday: Chicken & lemon myrtle mayo sandwiches & fresh prawns

Today’s recipe is by Tom Walton for Australian Native Products and features native lemon myrtle. Sometimes you just can’t beat…
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Foodie Friday: Moroccan roast fioretto with farro, pistachio, pomegranate & yoghurt

Today’s recipe is brought to us by Perfection Fresh Australia and created by award-winning chef, Tom Walton. The love child of cauliflower and broccoli, fioretto tastes sweeter than cauliflower but is packed with the same nutritional value.

In season until November, try out this trendy new vegetable with a Morrocan twist to tantalise your tastebuds.

Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt

Fresh and crispy, this quick recipe is packed with nutrients.

  • 2 packets Perfection Fresh Fioretto
  • 2 tbsp olive oil
  • 2 tsp harissa paste
  • salt (to taste)
  • 2 cups farro (cooked according to packet instructions)
  • 1 cup mint (roughly chopped )
  • 1 cup coriander (roughly chopped )
  • 1 cup dill (roughly chopped )
  • ½ cup pomegranate seeds (approx. 1⁄2 pomegranate)
  • ½ cup toasted pistachios (crushed)
  • ½ cup dried apricots (roughly chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar
  • 2 tbsp pomegranate molasses
  • 1 ½ cup natural Greek-style yoghurt
  • 1 lemon

  1. Preheat an oven to 210°C and line a baking tray with baking paper.

  2. Toss the fioretto with the olive oil, harissa paste and a little salt.

  3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
  4. Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.

  5. To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast fioretto, squeeze over lemon to serve.

Dinner, Lunch, Salad
Morrocan
baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
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Foodie Friday: Duck and lychee salad

Duck and Lychee salad
Image: Megann Evans

This recipe was developed by Megann Evans for Australian Lychees.

Duck and Lychee salad
Image: Megann Evans

Duck and lychee salad

Whether it’s adding a pop of a pop of freshness to a party platter, a pop of flavour to a fresh salad or a pop of fun into a cocktail, fresh Australian lychees are the perfect addition for summer and they're also high in vitamin C. Make lychees the star of the show with this interesting salad.

  • 2 red witlof or red radicchio lettuces
  • 1 duck breast
  • 4 baby beetroot (cut into small wedges)
  • 1 red onion (finely sliced)
  • 1 orange
  • 4 lychees (split, peeled and seeded)
  • 3 red radishes (finely sliced)
  • baby herbs

Dressing

  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tbs lemon juice
  • 1 tbs seeded mustard
  • salt & pepper to taste
  1. Preheat the oven to 200C. Half the radicchio, rinse and dry. Clean the radishes and finely slice. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside.

  2. Clean and dry duck breasts thoroughly with a paper towel, dry skin to ensure it becomes crispy while cooking. Using a sharp knife, score the skin of the duck breast. Season the duck with salt and pepper. Place the breast, skin side down, on a cold non-stick pan and bring to a medium heat. With tongs pressing down on the breast, cook for 5 minutes, flip, then place the whole pan (alternatively place onto a baking tray) in the oven for a remaining 3 minutes. Remove from the oven, set aside and cover with foil allowing it to rest for at least 5-10 minutes before cutting into thin slices diagonally.

  3. Pour the duck fat from the pan and sauté the beetroot and onion together over a medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season and set aside.

  4. Whisk the vinegar, lemon, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until slightly thickened. Keeps in a sealed jar in the fridge for up to 2 weeks.

  5. Layer the salad, beetroot and onion, top with the duck, dressing and lychees and sprinkle with micro herbs.

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Foodie Friday: Choc orange tart with hazelnut-oat crust

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle…
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Foodie Friday: Green summer salad

Foodie Friday

This delicious salad recipe from Maxwell and Williams contains that Christmas love/hate ingredient Brussels sprouts! And they never looked more delicious! If you have some left over, this is your answer!

Ingredients

  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 2 tbsp Dijon mustard
  • Pinch of salt
  • 1/2 tsp cracked pepper
  • 250g brussel sprouts
  • 1/2 head broccoli florets
  • 2 hands full of kale, finely shredded
  • 1 hand full of alfalfa
  • 50g dill, roughly chopped
  • 1/2 avocado, cut into quarters
  • 1/4 cup almonds, toasted
  • 1/4 cup sesame seeds, toasted

Method

1. For the dressing, place olive oil, lemon juice, mustard, salt and pepper into a small bowl and whisk with a fork. Set aside.

2. Finely slice the brussel sprouts using a mandolin and place in a large salad bowl.

3. Using a knife, roughly slice the broccoli florets and add to the brussel sprouts followed by shredded kale, alfalfa and dill. Mix gently to combine and top with avocado, almonds, sesame seeds.

4. Drizzle with dressing and serve immediately.

Served on the Marblesque range

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Foodie Friday: Smoked & spiced chicken & chickpea salad

We love the look of this new Smoked & Spiced Vitality Salad from Chargrill Charlie’s, one of three new anti-ageing salads developed with nutritionist, Liv Kaplan. They’re designed to leave your body full of energy and skin glowing heading in to Spring. Sounds good to us! In all 10 Chargrill Charlie’s stores for this month only.

Enjoy chicken and chickpeas cooked in a smokey paprika and lime marinade, on top of a tahini kale salad.

Serves 4 | Gluten and diary free.

Ingredients

Paprika chicken and chickpeas
500g chicken thigh
1 tbsp smoked paprika
2 garlic cloves, crushed
Juice of 1 lime
1 tbsp olive oil
1 tsp sea salt
1 cup chickpeas, rinsed and drained

Salad
1 bunch kale, roughly torn
1 cucumber, chopped
Fresh chilli, chopped

Tahini dressing
2 tbsp tahini
Juice of 1 medium lemon
1 garlic clove, crushed
1 tsp sea salt
1-2 tbsp warm water
2 tbsp olive oil

Method

(Paprika chicken and chickpeas)

Preheat the oven to 180C.

In a bowl, combine the chicken with the paprika, garlic, lime juice, olive oil and salt.

Heat a medium pan to a high heat and sear the chicken thighs on each side, pouring the leftover marinade into the pan. Transfer to an oven safe dish and continue cooking in the oven for 20 minutes or until cooked.

Remove from the oven and shred roughly. Pour the chickpeas into the dish and toss chicken and chickpeas together to coat in the juices.

(Tahini dressing)

Combine all ingredients in a small bowl and whisk together until smooth.

(Kale salad)

Place the roughly torn kale in a large bowl and pour over dressing. Using hands or tongs, massage the dressing into the kale until it breaks down and is coated in dressing. Toss in cucumber.

To serve, use kale salad as a base, top with chicken and chickpea mixture, drizzle over extra tahini dressing and top with fresh chilli.

Important points: The chicken must be roughly shredded using forks as opposed to sliced. It must also be done while still warm so it soaks up the juices.

Kale is best massaged to break down the fibres and let it absorb the flavour of the dressing.

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Foodie Friday: Fig, haloumi and lentil salad

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Today’s delicious, healthy recipe comes with more nutritional info than you can shake a stick at, thanks to freelance real food recipe writer, food stylist and food photographer Rosie Eyre of By Rosie.

A vegetarian’s match-made in heaven! a deliciously zesty haloumi and fig puy green lentil salad with some nourishing little micro-herbs on top.

This dish is a great one by itself, you can plop a couple of poached eggs on top or serve as a side to a BBQ or roast chook or something similar. It’s a simple recipe that you can throw together in under 20 minutes. These green puy lentils are perfect for salads, they are firmer than their cousins and are great additions to add extra protein to any dish.

Why its good for you:

Figs are high in fibre which is beneficial for your digestive system and can aid in high cholesterol. Containing potassium which is crucial to maintain a fluid balance in the body, by helping to maintain water balance as well as proper nerve and muscle impulses. Raw figs also contain a significant source of calcium which can be great for bones, skin, nails and hair.

Organic lemon and its zest adds that extra boost of vitamin C for your immunity, collagen production (less wrinkles, ladies), each cell will benefit from vitamin C (including bone and teeth growth, healthy gums and teeth, improves sperm motility, excretion of heavy metals, detoxifies) and helps to stimulate digestion. Vitamin C is one of the most under-utilised vitamins and lemons are such a potent form of it.

Lentils are a type of legume or pulse. They are high in protein and low in calories and fat. They have a high dose of protein, fibre (which is great for our cholesterol and digestion (including constipation), they will also help lower our blood sugar spikes (which can help with diabetes management), iron (a good natural source which can help prevent anaemia) and b-vitamins (the B3 niacin will help with our energy levels and B9 folate which helps promote healthy blood cells and helps reduce the risk of neural birth defects). They can however cause flatulence and bloating. To overcome this issue, start off by soaking them and properly washing them before you cook them. Secondly, start off with small amounts then slowly increase over time.

Haloumi is a delicious cheese which will offer some protein which is essential for muscle, brain and nervous tissue development.

Ingredients

1 cup puy green lentils, washed well
3 cups water
1 stock cube
200 g haloumi, sliced
4 large figs, quartered
couple of handfuls of micro-herbs (substitute for some fresh parsley)
1 lemon, juiced
olive oil
sea salt and pepper

Method

Make sure you lentils are thoroughly washed under a running tap. Place them into a medium saucepan that houses a lid. Add cold water and stock cube and bring to the boil, let them rolling boil for 15 minutes, until soft to eat, then drain with a sieve and leave to cool.

Whilst lentils are cooking, heat a medium frying pan, medium heat, add a splash of olive oil, add haloumi and let them fry either side for about 3 minutes or until golden before flipping. Once golden move to serving plate. Drizzle with half the lemon juice.

Once lentils are cooked and drained, place back in the saucepan, add rest of the lemon juice, a splash of olive oil, pinch of sea salt and pepper and stir well.

Add lentils to haloumi followed by figs and sprinkle over micro herbs or herbs to finish. Add an extra splash of olive oil and a sprinkling of pepper to serve.

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Foodie Friday: Rocket, strawberry, prosciutto & stilton salad

This delicious salad recipe is perfect for this time of year. It comes from Melissa Dixon, group executive chef at Maccoa restaurant in Terrigal, NSW.

Ingredients

(serves 4)

  • 200g baby rocket leaves- washed
  • 1 punnet strawberries- quartered
  • 100g sliced prosciutto
  • 50g stilton or other blue cheese- crumbled
  • 100g grapes- halved
  • 75g almonds- toasted and chopped
  • 20ml Pukara Estate fig vinegar
  • 50ml olive oil
  • Dijon mustard, to taste
  • Salt and pepper

Method  

  1. Heat a pan to a medium/high heat and add prosciutto, cook till crisp. Remove from heat and tear or roughly chop prosciutto.
  2. In a small bowl combine fig vinegar, Dijon mustard and olive oil, whisk together till combined, season with salt & pepper.
  3. In a large bowl combine rocket, strawberries, chopped prosciutto, blue cheese, grapes and almonds. Add half the dressing (or as desired) to the bowl and toss together, season with salt & pepper.

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Foodie Friday: Grilled eggplant and halloumi salad

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Thanks to Rosie Eyre from By Rosie for today’s recipe.

Grilled eggplant and halloumi with saffron, chilli, garlic and lemon yoghurt dressing is the most perfect salad to bring along to your next BBQ feast. A dish that will not just lift your spirits, it will give you a boost of the good stuff and here’s why:

Eggplants are a great source of folate (this helps treat low iron in the blood), fibre (digestion) and some magnesium which is great for sleep.

Garlic nurtures your immunity, rich in vitamin C and is a good antioxidant and anti-inflammatory.

Lemon adds that extra boost of vitamin C for your immunity and helps to stimulate digestion.

Chilli is another great source of vitamin C, it is beneficial to add some at the end to get its best benefits.

Saffron can help regulate the menstrual cycle, help with digestive disorders and has been used as an anti-depressant.

Ingredients:

For the salad:

  • 1 tablespoon olive oil
  • 300g eggplant, sliced into 1cm thickness
  • 100g halloumi, sliced into 1 cm thickness
  • 1/2 cup fresh herbs, finely chopped
  • 1/2 lemon to squeeze over

For the dressing:

  • 1 pinch saffron soaked in 1 tbsp boiling water
  • 1/2 lemon, squeezed
  • 1 garlic clove, minced
  • 1 hot chilli, finely chopped
  • 3 tablespoons (heaped) Greek yoghurt
  • Sea salt and pepper to season

Method

  1. Heat a griddle or frying pan or even your BBQ. Rub each side of eggplant with olive oil. Add to hot pan and fry either side for about 6-8 minutes until softened and browned then flip. Remove from pan when done and place to the side.
  2. In the last couple of minutes, add the halloumi and fry either side for a minute or so until softened and browned.
  3. To make the dressing, grind the saffron with a pestle and mortar until a powder. Add the tbsp of boiling water and let it release the flavour for a couple of minutes. Add the lemon juice, chilli and garlic and mush together with pestle and mortar. Finish by adding yoghurt and stir well. Taste then season to taste with a pinch of sea salt and pepper.
  4. Layer up plate with eggplant and halloumi, drizzle dressing, serve with an extra squeeze of lemon juice followed by a sprinkling of fresh herbs.

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Foodie Friday: Fig & orange salad

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Today’s recipe is by Rosie Eyre of By Rosie

Figs are heavily in season at the moment and saddle so well in salads. This nutritious side dish is a heavenly combination of shredded pickled cabbage, fresh juicy orange segments, fresh figs, basil leaves and crumbled goats cheese followed by a drizzle of pomegranate molasses. Simple and delicious to throw together.

Why is it good for you?

Raw cabbage is a great source of beta carotene (this is the precursor that helps vitamin A do its job – so great for your eye sight, helps with the making of protein in the body as well as supporting reproduction) a good source of vitamin C (immunity, cell health), K (blood clotting and bone building) and folate (helps reduce birth defects).

Oranges are a great dose of vitamin C, but also a good source of potassium, folate and thiamine. Oranges are also rich in flavonoids and antioxidants which will help nourish your immune system and high in soluble fibre which will aid with your cholesterol levels. 

Figs are high in fibre which is beneficial for your digestive system and can aid in high cholesterol. Containing potassium which is crucial to maintain a fluid balance in the body, by helping to maintain water balance as well as proper nerve and muscle impulses. Raw figs also contain a significant source of calcium which can be great for bones, skin, nails and hair.

Basil is a great alkalinising and detoxifying herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory as well as nourishing your digestion and help to eliminate oxidising free radicals.

Ingredients

  • 1 cup shredded cabbage (pickled in 1 tbsp apple cider vinegar)
  • 1 orange, peeled, segmented or sliced
  • 3 figs, quartered
  • 50 grams soft goats cheese, crumbled
  • 1/4 cup basil leaves
  • 1 tablespoon pomegranate molasses, drizzled

Method

Grab a large plate, pickle the cabbage by adding the apple cider vinegar to it and massaging it into the cabbage, let it sit for 5 minutes.

Add to plate. Followed by orange segments, quartered figs, basil leaves, goats cheese and finally drizzle with a little pomegranate molasses.

Finish with a pinch of salt and pepper and serve alongside a BBQ

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Foodie Friday: Spring Lamb Chops with Pea, Feta & Mint Salad

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Here’s a delicious way to ring in spring with the season’s signature lamb and peas from Williams-Sonoma. As the weather begins to warm up, it’s the perfect time to head outside and fire up the barbie for an easy mid-week dinner or long weekend lunch. Look for grass-fed, pasture-raised lamb at the supermarket or butcher and, if you’d like to simplify prep, use thawed frozen peas in place of fresh.

Foodie Friday Lamb Chops

Ingredients

  • Grated zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 2 large garlic cloves, minced
  • 3 tbsp olive oil
  • 8 lamb chops, each 125-155 g and 2.5-3 cm thick
  • 3 cups freshly shelled peas (or thawed frozen peas)
  • Salt and freshly ground pepper
  • 2 tbsp minced fresh mint
  • 1 tbsp red wine vinegar
  • 90 g feta cheese, crumbled

Method

In a shallow dish large enough to hold the chops in one layer, whisk together the lemon zest and juice, garlic and 1 tablespoon of the oil. Add the lamb chops, turn to coat, and let stand for 30 minutes, turning once halfway through.

Prepare a bowl of iced water. Bring a pot of lightly salted water to a rapid boil. Add the peas and cook for about 1-2 minutes until not quite tender. Immediately drain and transfer to the iced water to stop the cooking. Drain well and pat dry.

In a bowl, combine the peas, the remaining 2 tablespoons oil, and the mint. Add 1/2 teaspoon salt and season with pepper. Toss gently. 

Preheat barbecue grill on high. Pat the lamb chops dry with paper towels and season both sides generously with salt. Place on the grill rack and cook for about 3-5 minutes until dark brown and sizzling. Turn over the chops and continue to cook for 3-5 more minutes for medium-rare, or to your desired doneness. Transfer to a platter, season with pepper, and let rest for 5-10 minutes.

Stir the vinegar and cheese into the pea salad. Serve alongside the chops. Serves 4.

–If you enjoyed this recipe you can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of cooking techniques and cuisines.

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Foodie Friday: Caprese Salad

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Today’s recipe comes from Rosie Eyre at By Rosie.

Made from market bought heirloom tomatoes, fresh basil leaves and creamy burrata cheese drizzled in homemade basil dressing, my take on the Italian favourite “Insalata Caprese” is divine by itself or the perfect accompaniment to any weekend BBQ.

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Tomatoes contain the carotenoid antioxidant called lycopene. When absorbed into the body, this is wondrous chemical helps prevent and also repair damaged cells by inactivating free radicals in the body. It has thus been credited for reducing wrinkles. Basil is a great alkalinising herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory on the body. 

Burrata is made from cow’s milk and is a traditional cheese eaten in the south of Italy. I much prefer it to standard Mozarella. It contains a good source of calcium and protein.

Serves 2-3

Ingredients

For the salad:

  • 1/2 cup basil leaves, washed, torn
  • 2 large heirloom tomatoes, finely sliced
  • 1 burrata ball, torn

For the dressing:

  • 1 cup basil leaves
  • 1/2 clove, garlic
  • 6 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

  1. On a large plate, lay out sliced tomatoes, scatter 1/2 cup of the basil and dollop the whole burrata in the middle (tear it just before you serve, or let guests do that).
  2. Grab a pestle and mortar and smash up the cup of basil leaves into a condensed mush. Add the olive oil and apple cider vinegar, stir well. Add garlic, sea salt, pepper and honey and mix well. Season to taste. Drizzle over salad just before you serve.

by rosie

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Foodie Friday: Beet and Watercress Salad with Farm Eggs

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Eggs are an excellent source of protein as they contain all nine of the essential amino acids. This recipe from Williams-Sonoma is the perfect way to use them in this weekend’s dinner – plus it’s healthy and super simple to make!

Peppery watercress is a nice contrast to the sweet and earthy flavour of beets. Use two colours of beets if you like, to really impress your weekend guests! For the best taste and vibrant yolk colour, try and seek out eggs from a local egg farm.

Good For You

Ingredients 

  • 700 to 800g of baby beets
  • 6 to 8 eggs
  • Sea salt, to taste, plus ½ tsp
  • Freshly ground pepper, to taste
  • 3 tbsps extra-virgin olive oil
  • 2 tbsps white wine vinegar
  • 2 tbsps fresh orange juice
  • 1 tsp finely grated orange zest
  • 115g watercress, tough stems removed with leaves torn into bite-size pieces

Method

1. Preheat oven to 200°C.

2. Trim the root and stem ends from the beets and wrap them in heavy-duty aluminum foil, making a separate packet for each colour, if using. Bake until the beets are easily pierced with a sharp knife, 45 minutes to 1 hour. Unwrap and let cool. Gently peel the beets with your fingers or a paring knife. Cut into quarters and put in a small bowl.

3. Meanwhile, place the eggs in a saucepan and add water to cover by 2.5cm. Bring to a boil over medium-high heat. Remove the pan from the heat, cover and let stand until the eggs are done to your liking, about 8 minutes for slightly runny yolks and up to 14 minutes for firm yolks. Drain the eggs, then transfer to a bowl of ice water to cool slightly, about 2 minutes. Peel the eggs and cut them lengthwise into quarters. Sprinkle each quarter lightly with salt and pepper.

4. In a large bowl, whisk together the olive oil, vinegar, orange juice, orange zest and the ½ tsp of salt to make a dressing. Pour half of the dressing over the beets and stir to coat. In another large bowl, combine the watercress and the remaining dressing and toss to coat.

5. Mound the watercress on individual plates or on a large platter and top with the beets. Arrange the egg quarters around the beets and drizzle with any dressing left behind in the watercress bowl. Sprinkle with a few grindings of pepper and serve immediately.

Serves 4.

Adapted from Williams-Sonoma Good For You, by Dana Jacobi (Weldon Owen, 2013).

Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

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Foodie Friday: Green Goddess Noodle Salad by Hemsley + Hemsley

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To celebrate the launch of Jasmine and Melissa Hemsley’s second cookbook, Good + Simple, Williams-Sonoma are exclusively sharing the Hemsley recipe for a Green Goddess Noodle Salad with Interiors Addict!

The Hemsley sisters are home cooks and food lovers with a passion for wellness and delicious, nutrient-dense food. Their recipes are full of flavour and goodness, free from gluten, grains and refined sugar to help you feel vibrant, strong and healthy! This recipe calls for an abundance of green vegetables, but it’s up to you on what you’d like to include – making tonight’s dinner a cinch!

18 March 2016 - Green Goddess Noodle Salad

Ingredients

  • 300g buckwheat (soba) noodles
  • 1tbsp extra-virgin olive oil
  • 300g broccoli florets or purple-sprouting broccoli, asparagus or green beans
  • 1 medium green cabbage or pak choi, leaves finely shredded
  • 1 medium fennel bulb, finely sliced
  • 1 cucumber, halved lengthways, with seeds scooped out and flesh chopped
  • 4 spring onions, finely sliced
  • 1 large ripe avocado, sliced
  • 2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
  • 2 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds)
  • 4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture), roughly chopped

Method

Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the extra-virgin olive oil in a large serving bowl to stop the noodles sticking together. Set aside.

Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, with 4 tablespoons of boiling water for 4 minutes until tender.

Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

William-Sonoma_HemsleyHemsley_14.3.16-40

–For more recipes from Good + Simple, there are a limited number of signed copies available exclusively at Williams-Sonoma Bondi Junction.

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Foodie Friday: Quinoa & Radicchio Salad with Turkey & Cherries

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Christmas is definitely a time of over-indulgence, so consider this jewel-laden salad your perfect New Year’s Day go-to. It ticks all the boxes: there’s plenty of festive colour and variety thanks to the dried cherries and pistachios; it’s fresh and healthy while still feeling quite luxe; it’s super simple to prepare, no matter how lazy you’re feeling; and it’s an inventive way to use up any leftover turkey from the freezer.

A great tip is to prepare a generous portion of the salad without adding the meat, only tossing it through the portions as you serve them. This is because the salad will last several days longer in the refrigerator without the turkey (or chicken if you’d prefer). It’s so easy to waste food over the silly season, so little tips like this help to avoid unnecessary waste. Also, the meat-free salad will develop its flavours stored in an airtight container in the refrigerator and will be even more delicious again the next day!

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STYLING TIP  If you’re having a New Year barbecue with friends, serve this salad in a large shallow platter such as one from Williams-Sonoma’s brand new collection. Of course, if you’re serving it poolside, opt for the carefree ease of melamine with the rustic good looks of antique earthenware. Here’s to a safe and relaxing last few days of your break, enjoy!

Ingredients

  • 1 cup (185 g) quinoa
  • 1/2 head radicchio
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1/4 cup (50 g) dried tart cherries (or currants or cranberries)
  • 1/4 cup (30 g) chopped pistachios
  • 1½ cups shredded cooked turkey meat
  • 3 Tbsp chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  • Salt and freshly ground pepper

Method

In a saucepan, bring 2 cups (500 ml) of water to the boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large bowl.

Core and thinly slice the radicchio. Stir the radicchio, vinegar, oil, cherries, pistachios and parsley into the warm quinoa. Season with salt and pepper and garnish with the whole parsley leaves. Toss through shredded turkey and serve warm or at room temperature. Serves 4.

–This recipe is adapted from one in Salad of the Day by Georgeanne Brennan. Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School and make 2016 the year you lift your cooking game.