Tag: salad recipe

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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: Spicy chipotle grilled potato salad

Spicy chipotle grilled potato salad

This hearty summer salad is brought to us by Sneh Roy in partnership with Barker's of New Zealand and Grillman.

  • 600 gm Kipfler potatoes (scrubbed, washed and cut into 1-inch rounds)
  • 1 bottle Barker's of New Zealand Really Useful Chipotle Sauce
  • 1 tbsp olive oil
  • 2 thick slices fresh pineapple
  • 1 corn on the cob (husk removed)
  • Half cup capsicum (finely diced)
  • Half cup red onion (finely diced)
  • 1 medium tomato (deseeded and finely diced)
  • Half small jalapeño (deseeded and finely sliced )
  • 2 cups rocket (roughly chopped)
  • Quarter cup fresh coriander leaves (chopped)
  • 1 small avocado (flesh finely diced)
  • Parmesan cheese and lime wedges (to serve)

  1. Add potatoes to a medium bowl. Add half a bottle of the Barker's of New Zealand Really Useful Chipotle Sauce (or other chipotle sauce) to the potatoes and mix well.

  2. Preheat your barbeque to high heat. Place your Grillman (or other brand) hot plate liner onto your barbeque, and add olive oil. Add the marinated potatoes and grill for 10 minutes, turning occasionally with your Grillman (or other brand) spatula until browned and crispy all over. Reduce heat to medium, cover and continue roasting for another 8-10 minutes until potatoes are tender.

  3. Remove the potatoes from the heat and add to a large mixing bowl. Place pineapple rounds on the grill or hot plate and roast for 4-6 minutes on each side until caramelised and slightly tender. Remove from heat, and cut off the skin and core. Dice the grilled pineapple flesh and add to the mixing bowl.

  4. Roast the whole corn on an open flame for a couple of minutes until evenly browned all over. Using a sharp knife, remove the grilled kernels into the mixing bowl.

  5. Add finely diced capsicum, red onion, tomato, jalapeno and roughly chopped rocket and coriander to the bowl.

  6. Add the remaining chipotle sauce to the salad and toss gently. Mix well until everything is evenly coated in the sauce.

  7. Top with diced avocado, fresh coriander and a wedge of lime and grated parmesan cheese.

  8. Serve immediately.

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Interiors Addict Recipes

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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Recipes

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: Quinoa & Radicchio Salad with Turkey & Cherries

foodie friday logo

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!

WS_SOD_QuinoaRadicchio_4377-652x762

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.