SALADS
ALL THE FAVOURITES PLUS FRESH NEW FLAVOURS
CLASSIC
WALDORF SALAD
prep + cook time
25 minutes (+ cooling) serves 2
1 chicken breast fillet (200g)
1 medium red apple (150g)
½ small red onion (50g)
1 tbsp lemon juice
1 stalk celery (150g), sliced thinly
1 witlof (100g), leaves separated
½ cup (50g) walnuts, roasted
150g red grapes, sliced thinly, plus extra whole to serve
1 quantity creamy parmesan dressing (page 21)
1 Place chicken in a small saucepan with enough water to cover; bring to the boil. Reduce heat to low-medium; cook for 7 minutes or until just cooked through. Cool in poaching liquid. When cool enough to handle, shred thickly.
2 Using a mandoline or V-slicer, thinly slice apple and onion.
3 Place apple and lemon juice in a medium bowl; toss to coat. Add shredded chicken, celery, witlof, walnuts, onion, sliced grapes and half the dressing; toss gently to combine. Season to taste.
4 Serve salad on a large platter with remaining dressing and extra whole grapes.
swap Use the same weight of leftover roast or barbecued chicken instead of poaching chicken in step 1.
GREEK SALAD
prep time 15 minutes serves 2 or 4 as a side
¼ cup (60ml) extra virgin olive oil
2 tbsp red wine vinegar
2 tsp oregano leaves, chopped, plus extra leaves to serve
250g cherry tomatoes, halved
⅓ cup (80g) pitted kalamata olives
2 lebanese cucumbers (260g), chopped coarsely
¼ medium red onion (45g), chopped coarsely
150g fetta, cut into 1cm cubes
1 To make the dressing, place oil, vinegar and chopped oregano in a screw-top jar; season to taste. Shake well.
2 Divide tomatoes, olives, cucumber, onion and fetta between two jars or glasses. Drizzle with dressing. Serve with extra oregano leaves.
CHOPPED SALAD
prep time 20 minutes serves 4
1 cos lettuce, chopped
4 medium tomatoes (600g), cut into wedges
2 lebanese cucumbers (260g), sliced thickly
1 yellow capsicum (200g), cut into 5cm pieces
4 red radishes (140g), trimmed, cut into quarters
3 green onions, sliced
1 quantity honey mustard dressing (page 43)
200g fetta, cut into cubes
¾ cup (35g) alfalfa sprouts
1 Place lettuce, tomato, cucumber, capsicum, radishes and green onion in a large bowl with half the dressing; toss gently to combine.
2 Top with fetta and sprouts. Serve salad with remaining dressing; season with pepper.
TABBOULEH
prep time 20 minutes serves 4
¼ cup (50g) coarse burghul
3 medium tomatoes (450g)
3 cups coarsely chopped flat-leaf parsley
¼ cup coarsely chopped mint
3 green onions, sliced thinly
¼ cup (60ml) lemon juice
¼ cup (60ml) extra virgin olive oil
1 Place burghul in a small heatproof bowl with enough boiling water to cover. Cover with plastic wrap; stand for 10 minutes or until softened and water has been absorbed.
2 Meanwhile, seed and finely chop tomatoes.
3 Place burghul in a large jar. Top with combined parsley and mint, then tomato and green onion.
4 To make dressing, place lemon juice and oil in a screw-top jar; shake well.
5 To serve, turn jar into a large bowl; drizzle with dressing, season to taste. Toss gently to combine.
SLAW
prep time 15 minutes serves 4
¼ cup (75g) whole-egg mayonnaise
1 tbsp white wine vinegar
2 cups finely shredded white cabbage
1 cup finely shredded red cabbage
1 medium carrot (120g), julienned
3 green onions, sliced thinly
¼ cup chopped flat-leaf parsley
1 Combine mayonnaise and vinegar in a large bowl; season to taste.
2 Add cabbages, carrot, green onion and parsley; toss gently to combine.
RICE SALAD
prep + cook time
25 minutes (+ cooling) serves 2
1¼ cups (250g) basmati rice
2 corn cobs (500g)
2 tbsp olive oil
2 tsp dijon mustard
2 tbsp lemon juice
1 red capsicum (200g), chopped finely
½ cup (60g) pitted sicilian green olives, chopped coarsely
½ cup coarsely chopped flat-leaf parsley
1 Rinse rice in a sieve under cold running water, until water runs clear. Place rice and 1¾ cups (430ml) water in a medium heavy-based saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Remove pan from heat; stand 5 minutes. Fluff rice with a fork; cool.
2 Meanwhile, heat a grill plate (or grill or barbecue) over high heat. Peel back corn husks; remove and discard the silks. Cook corn, turning, for 15 minutes or until lightly charred all over. Cool slightly, then cut kernels from cobs.
3 To make dressing, whisk oil, mustard and lemon juice in a large bowl; season to taste.
4 Add rice, corn, capsicum, olives and parsley to bowl with dressing; toss to combine.
POMEGRANATE
prep time 5 minutes makes ½ cup
ANCHO VY & LEMON
prep time 5 minutes makes ¼ cup
Blend or process 6 anchovy fillets, 1 tbsp lemon juice and 2 tbsp extra virgin olive oil until smooth; season to taste.
Place 1 tbsp pomegranate molasses, 1 tbsp honey, 1½ tsp lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 crushed clove garlic and 1 tsp toasted ground cumin in a screw-top jar; season to taste. Shake well.
SPICY AVOCADO
prep time 5 minutes makes ½ cup
CREAMY PARMESAN
prep time 5 minutes makes 1 cup
Blend or process ½ cup (140g) greek yoghurt, ½ cup (40g) finely grated parmesan and 1 tbsp white wine vinegar until smooth; season to taste.
Blend or process 1 medium chopped avocado, 1 chopped jalapeño with half the seeds removed, 1 tbsp lime juice, ¼ cup (60ml) extra virgin olive oil, 2 tbsp greek yoghurt and ¼ bunch coriander stems and leaves until smooth. Season to taste.
CAPRESE SALAD
prep time 20 minutes serves 4
900g heirloom tomatoes, sliced
500g fresh buffalo mozzarella, sliced
½ cup basil leaves, sliced thinly
DRESSING
1 shallot, chopped finely
¼ cup (60ml) extra virgin olive oil
2 tbsp red wine vinegar
1 Make dressing.
2 Arrange the tomatoes, mozzarella and threequarters of the basil on a large serving platter. Drizzle with dressing and top with remaining basil. Season with salt and pepper.
dressing Place ingredients in a screw-top jar; season to taste. Shake well.
BEAN SALAD
prep + cook time 15 minutes serves 4 as a side
500g green beans, halved lengthways
1 small red onion (100g), sliced thinly
1 trimmed stalk celery (100g), sliced thickly on the diagonal
½ cup (70g) roasted hazelnuts
¼ cup flat-leaf parsley leaves, chopped coarsely
DRESSING
¼ cup (60ml) extra virgin olive oil
2 tbsp lemon juice
1 tsp caster sugar
1 Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.
2 Meanwhile, make dressing.
3 Place beans and dressing in a large bowl with onion and celery, season to taste; toss gently to combine.
4 Serve salad topped with hazelnuts and parsley.
dressing Place ingredients in a screw-top jar; season to taste. Shake well.
COUSCOUS SALAD
prep + cook time 20 minutes
serves 4
350g persian fetta in oil
1½ cups (300g) instant couscous
1½ cups (375ml) boiling water
¼ cup (20g) flaked almonds
½ cup (70g) shelled pistachios
¼ cup (60ml) lemon juice
1 tsp sumac
⅓ cup coriander leaves, plus extra to serve
1 small red onion (100g), sliced thinly
⅓ cup (50g) dried apricots, sliced
1 tbsp preserved lemon rind, sliced thinly
⅓ cup (70g) pomegranate seeds
1 Drain fetta through a sieve into a jug or small bowl; reserve ¼ cup (60ml) of the marinating oil.
2 Place couscous, the boiling water and 1 tbsp of the reserved fetta oil in a large heatproof bowl. Cover; stand for 5 minutes or until the liquid is absorbed, fluffing occasionally with a fork.
3 Meanwhile, place almonds and pistachios in a small frying pan; stir over medium heat until toasted lightly. Transfer nuts to a chopping board, cool slightly; chop coarsely.
4 To make dressing, add lemon juice and sumac to remaining reserved fetta oil in jug; whisk well. Season to taste.
5 Add coriander, onion, apricots and preserved lemon rind to couscous with the dressing; stir to combine. Season to taste.
6 Transfer salad to a platter; top with crumbled fetta, toasted nuts, pomegranate seeds and extra coriander leaves.
POTATO SALAD
prep + cook time 30 minutes serves 4
1kg kipfler potatoes
¼ cup (60ml) olive oil
2 tsp wholegrain mustard
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 small red onion (100g), sliced thinly
1 cup flat-leaf parsley leaves, chopped finely pink peppercorns, crushed (optional)
1 Boil, steam or microwave potatoes until tender; drain. When cool enough to handle, slice thickly on the diagonal.
2 Whisk oil, mustard, lemon rind and juice in a large bowl. Add potatoes, onion and parsley; toss to combine.
3 Transfer potato salad to a serving platter; sprinkle with sea salt flakes, freshly ground black pepper and crushed pink peppercorns.
LIGHT &FRESH
BARLEY, TOMATO & AVOCADO JARS
prep + cook time 40 minutes serves 4
1¼ cups (250g) barley
4 eggs
2 quantities pesto dressing (page 43)
2 lebanese cucumbers (260g), chopped coarsely
400g cherry tomatoes, halved
2 medium avocados (500g), chopped coarsely
½ cup (80g) smoked almonds
2 tbsp olive oil
1 Cook barley in a large saucepan of boiling water for 30 minutes or until tender; drain.
2 Meanwhile, place the eggs in a small saucepan, cover with cold water; bring to the boil. Cook eggs for 3 minutes or until soft-boiled; drain. Rinse under cold water; drain. When cool enough to handle, peel eggs; cut in half.
3 Spoon pesto evenly into four 1½-cup (375ml) glass jars; top with barley, cucumber, tomatoes, avocado, almonds and egg halves. Drizzle with oil. Season with cracked black pepper.
SWAP
Use farro or wheat (whole grains or wheat berries) instead of the barley.
MEXICAN SLAW WITH SPICY TOFU
prep + cook time
35 minutes (+ refrigeration) serves 4
1 bunch coriander
⅓ cup (80ml) lime juice
2 fresh long red chillies, chopped finely
¼ cup (60ml) olive oil
300g firm tofu, cut into 8 long slices
1 large avocado (320g)
½ clove garlic, crushed
1 medium carrot (120g), julienned
1 medium purple carrot (120g), julienned
2 cups (160g) shredded savoy cabbage
4 radishes (140g), trimmed, sliced thinly
8 soft wholegrain tortillas, warmed lime wedges, to serve
1 Wash coriander well to remove all dirt from stems. Remove leaves from coriander; reserve for slaw. Finely chop roots and stems.
2 Combine coriander root and stem mix, 2 tbsp of the lime juice, half the chilli and 1 tbsp oil in a shallow bowl. Add tofu; toss to coat well. Cover; refrigerate for at least 2 hours or overnight.
3 To make the guacamole, coarsely mash avocado in a small bowl; stir in garlic, 1 tbsp of the lime juice and remaining chilli. Season to taste.
4 To make the dressing, combine 1 tbsp oil and remaining lime juice in a small jug; season to taste.
5 To make slaw, place carrots, cabbage, radish and reserved coriander leaves in a large bowl with the dressing; toss to combine.
6 Drain tofu slices well, reserve the marinade. Heat remaining oil in a medium frying pan over medium-high heat. Cook tofu for 1 minute each side or until golden.
7 Serve tortillas topped with slaw, guacamole and tofu; drizzle with reserved marinade and serve with lime wedges.
swaps Use a store-bought packet of coleslaw mix instead of making your own. Use meat, chicken or fish instead of the tofu.
TURKEY LETTUCE CUPS
prep + cook time 25 minutes
serves 4
2 tbsp peanut oil
1 medium onion (100g), sliced thinly
4cm piece fresh ginger, peeled, grated finely
3 cloves garlic, crushed
500g turkey mince
2 tbsp soy sauce
1 tbsp lime juice
2 green onions, sliced thinly
1 cup coriander leaves
1 cup thai basil leaves
250g bean sprouts
8 small iceberg lettuce leaves
2 medium carrots (240g), julienned
1 long red chilli, seeded, sliced thinly lengthways
chopped roasted peanuts and lime wedges, to serve
1 Heat a large wok over medium heat. Add the peanut oil and onion; stir-fry for 2 minutes or until onion is softened but not coloured. Add ginger and garlic; stir-fry for 1 minute. Transfer onion mixture to a small bowl.
2 Stir-fry turkey in wok for 5 minutes, using a wooden spoon to break up any clumps, or until turkey is cooked through. Return onion mixture to wok with soy sauce, lime juice and two-thirds of the green onion; stir-fry for 2 minutes or until well combined.
3 Combine herbs, bean sprouts and remaining green onion in a medium bowl.
4 Divide the turkey mixture among lettuce cups; top with carrot, chilli and herb mixture. Serve with chopped roasted peanuts and lime wedges.
serving idea Serve turkey mince mixture over rice instead of lettuce.
SWAP
Use chicken or beef mince instead of the turkey mince.
TIP
Loose pomegranate seeds (arils) are available in packs from greengrocers and larger supermarkets.
PRAWN & GRAPEFRUIT SALAD
prep + cook time 30 minutes
serves 4
⅓ cup (50g) pine nuts
24 medium cooked prawns (840g)
400g asparagus, trimmed
300g curly endive lettuce, leaves separated
2 small witlof (200g), halved
400g seedless red grapes, halved
1 small red onion (100g), sliced thinly
GRAPEFRUIT DRESSING
2 large red grapefruit (1kg)
75g pomegranate seeds
2 shallots, chopped finely
¼ cup (60ml) olive oil
1½ tbsp raspberry vinegar
1 Make grapefruit dressing.
2 Toast the pine nuts in a small dry frying pan over medium heat, shaking pan occasionally, for 5 minutes or until browned lightly. Remove from pan; cool.
3 Peel and devein prawns, leaving tails intact.
4 Using a mandoline or V-slicer, cut asparagus into thin ribbons.
5 To serve, layer endive, witlof, reserved grapefruit segments, grapes, onion, prawns and asparagus on a platter; drizzle with dressing and top with pine nuts.
grapefruit dressing Segment the grapefruits by cutting off the rind thickly so no white pith remains. Cut between membranes, over a bowl to catch any juice, releasing segments; reserve segments in another small bowl for step 5. Squeeze juice from the membrane into bowl with juices; you will need 2 tbsp juice. Whisk the juice, pomegranate seeds, shallots, oil and vinegar to combine; season to taste.
swaps Use blood oranges or regular oranges instead of the red grapefruit. Use mixed salad leaves instead of the curly endive.
GRILLED CORN & SPINACH SALAD
prep + cook time 30 minutes serves 4 or 6 as a side
4 corn cobs (1kg)
2 bunches spinach (600g), trimmed
2 medium avocados (500g), sliced thinly
250g cherry truss tomatoes, halved
1 small red onion (100g), chopped finely
1 quantity honey mustard dressing (page 43)
1 Cook the corn cobs in the husks in a large saucepan of boiling salted water for 6 minutes or until almost tender. Drain; cool in husks.
2 Peel back the corn husks; remove and discard the silks. Tie the husks back with kitchen string. Heat a grill plate (or grill or barbecue) over high heat; cook corn, turning, for 10 minutes or until lightly charred all over.
3 Divide corn, spinach, avocado, tomatoes and onion among plates; drizzle over the dressing. Season to taste.
DRESSINGS
SOUTH-EAST ASIAN
prep time 5 minutes makes 100ml
JAPANESE
prep time 5 minutes makes 115ml
Place 2 tbsp light soy sauce, ¼ cup (60ml) mirin, 2¼ tsp rice wine vinegar and 3 tsp finely grated fresh ginger in a screw-top jar; season to taste. Shake well.
Place 1 tbsp fish sauce (or soy sauce), ¼ cup (60ml) lime juice, 1 tbsp raw caster sugar and ½ thinly sliced long red chilli in a screw-top jar; season to taste. Shake well.
HONEY MUSTARD
prep time 5 minutes makes 115ml
PESTO
prep time 5 minutes makes 100ml
Place 2 tbsp store-bought basil pesto, 1 tbsp lemon juice and 2 tbsp extra virgin olive oil in a screw-top jar; season to taste. Shake well.
Place 1 tbsp honey, 3 tsp dijon mustard, 2 tbsp lemon juice and 2 tbsp extra virgin olive oil in a screw-top jar; season to taste. Shake well.
AVOCADO, PAPAYA & CHICKEN NOODLE SALAD
prep + cook time 25 minutes serves 4
200g soba noodles
1 oak lettuce, leaves separated
½ small red papaya (325g), seeded, sliced into thin wedges
3 cups (480g) shredded barbecued chicken
1 small red onion (100g), sliced thinly
2 lebanese cucumbers (260g), sliced thinly
1 medium avocado (250g), sliced thinly
2 tsp sesame seeds, toasted
1 quantity japanese dressing (page 42)
1 Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain noodles.
2 Arrange lettuce and noodles in a large bowl with the papaya, chicken, onion, cucumber and avocado. Sprinkle with sesame seeds, then drizzle with dressing.
swaps Use rice or egg noodles instead of soba noodles, mango instead of papaya, and leftover roast chicken or poached chicken, instead of barbecued chicken.
SWAP
Use shredded cabbage instead of the brussels sprouts.
SHAVED BRUSSELS SPROUTS & PECORINO SALAD
prep time 20 minutes serves 4
500g brussels sprouts, trimmed
1 cup (160g) brazil nuts, toasted
1 small red onion (100g), chopped finely
⅓ cup (45g) dried cranberries
100g pecorino cheese, grated finely
LEMON DIJON DRESSING
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil
2 tsp dijon mustard
1 Make lemon dijon dressing.
2 Using a mandoline, V-slicer or sharp knife, thinly shave sprouts.
3 Finely grate half the brazil nuts; coarsely chop remaining.
4 Place sprouts in a large bowl with onion, cranberries, half the grated brazil nuts and the dressing; toss gently to combine. Serve salad topped with pecorino, chopped brazil nuts and remaining grated brazil nuts.
lemon dijon dressing Place ingredients in a screw-top jar; season to taste. Shake well.
BEAN PANZANELLA & FIOR DI LATTE
prep + cook time 20 minutes serves 4
160g wholegrain sourdough bread
cooking oil spray
250g heirloom cherry tomatoes
400g can cannellini beans, drained, rinsed
2 lebanese cucumbers (260g), sliced thinly
1 small red onion (100g), chopped coarsely
½ cup (60g) pitted sicilian olives, halved
1 cup basil leaves
¼ cup (60ml) olive oil
⅓ cup (80ml) red wine vinegar
1 clove garlic, crushed
150g fior di latte, torn
1 Preheat oven to 220°C. Line a large oven tray with baking paper.
2 Roughly tear bread into pieces, place on tray; spray with cooking oil. Bake for 7 minutes or until golden and crisp.
3 Meanwhile, cut larger tomatoes in half.
4 Place bread in a large bowl with the beans, tomatoes, cucumber, onion, olives and basil; toss gently to combine.
5 Place oil, vinegar and garlic in a screw-top jar; season to taste. Shake well. Drizzle dressing over salad; top with torn fior di latte. Serve immediately.
swaps Use fresh mozzarella or baby bocconcini instead of the fior di latte, and kalamata olives instead of green sicilian olives.
DO AHEAD
Dressing can be made a day ahead.
THREE PEA RICE SALAD
prep + cook time 20 minutes serves 4
200g sugar snap peas
200g snow peas
1 cup (160g) fresh peas
2 shallots
2 x 250g packets microwave multigrain rice blend
1 bunch radishes (500g), trimmed, halved and quartered
2 tbsp sesame seeds, toasted snow pea tendrils, to serve (optional)
GINGER DRESSING
2 tbsp grated fresh ginger
1 clove garlic, crushed
2 tbsp lemon juice
2 tbsp honey
1 tbsp sesame oil
⅓ cup (80ml) extra virgin olive oil
1 Bring a large saucepan of salted water to the boil. Fill a large bowl with iced water. Cook all peas together for 1 minute or until just tender. Drain, then immediately plunge into the iced water; stand until cold. Drain well; pat dry with paper towel. Thinly slice snow peas.
2 Make ginger dressing.
3 Using a mandoline, V-slicer or sharp knife, thinly slice shallots.
4 Heat rice according to packet directions. Place rice in a large bowl with combined peas, the radishes, shallots and dressing; toss gently to combine. Top with sesame seeds and snow pea tendrils.
ginger dressing Place ingredients in a screw-top jar; season to taste. Shake well.
TUNA SALAD WITH GREEN TEA NOODLES
prep + cook time 15 minutes serves 4
400g baby cucumbers
1 bunch asparagus (350g), trimmed
2 tbsp olive oil
600g sashimi-grade tuna
200g dried green tea soba noodles
1½ cups (360g) frozen shelled edamame
½ cup (125ml) sushi seasoning
2 tbsp pickled ginger
1 tbsp sesame seeds, toasted
1 Using a mandoline, V-slicer or sharp knife, slice cucumbers into rounds and asparagus thinly lengthways.
2 Heat 1 tsp of the oil in a large, heavy-based frying pan over high heat. Season tuna with salt; cook for 30 seconds on all sides or until browned on the outside and rare in the middle. (If you prefer, cook the tuna for a little longer for medium-rare.) Cool slightly; cut into 1cm thick slices.
3 Cook the soba noodles in a large saucepan of boiling salted water for 5 minutes or until just tender. Add edamame in the last minute of noodle cooking time. Drain. Refresh in a bowl of iced water; drain.
4 Place noodles, edamame, cucumber and asparagus in a large bowl with sushi seasoning and remaining oil; toss to combine.
5 Divide salad among bowls; top with tuna, pickled ginger and sesame seeds.
swaps Use sashimi-grade salmon instead of tuna and broad beans or peas instead of edamame. For a low carb option, use edamame noodles instead of green tea noodles.
FRUIT
MELON, GRAPES & RICOTTA
prep + cook time
20 minutes (+ cooling)
serves 4
½ small honeydew melon (650g)
½ small rockmelon (650g)
250g seedless red grapes
125g soft ricotta
VANILLA & GINGER SYRUP
1 vanilla bean
½ cup (110g) caster sugar
5cm piece fresh ginger, sliced thinly
1 Make vanilla and ginger syrup.
2 Remove seeds from each melon. Using a melon baller (see tip), scoop out balls of melon and place into a large bowl.
3 Divide melon and grapes into serving glasses; top with ricotta. Just before serving, drizzle with syrup and top with reserved ginger.
vanilla & ginger syrup Split the vanilla bean in half lengthways; scrape out seeds. Add seeds and bean to a small saucepan with the sugar, ginger and ½ cup (125ml) water. Stir mixture over low heat until sugar dissolves. Increase heat to high; bring to the boil. Reduce heat to low; simmer for 5 minutes or until mixture is syrupy. Strain into a heatproof bowl; reserve ginger. Cool completely.
swaps Use watermelon instead of honeydew melon and green grapes instead of red grapes.
TIP
If you don’t have a melon baller, cut the melons into cubes.
SWAP
Serve rolls with greek yoghurt instead of the dipping sauce.
FRUIT SALAD RICE PAPER ROLLS
prep time 30 minutes serves 6
12 small rice paper rounds (60g) (see tips)
½ small red papaya (200g), sliced thinly
2 medium kiwifruit (170g), sliced thinly
125g small strawberries, halved
125g raspberries, halved
½ cup mint leaves
HONEY LIME DIPPING SAUCE
2 limes (130g)
2 tbsp honey
1 Make honey lime dipping sauce.
2 Cover a chopping board with a damp clean tea towel. Place one rice paper round at a time in a bowl of warm water until softened. Place on tea towel; top rice paper with one-twelfth of the papaya, kiwifruit, strawberries, raspberries and mint leaves in a line along the centre of the sheet. Fold bottom half of the rice paper over to enclose fruit, then fold in both sides; roll over to enclose filling completely.
3 Repeat with remaining rice paper rounds, fruit and mint to make a total of 12 rolls.
4 Serve rice paper rolls with dipping sauce, sprinkled with extra mint leaves, if you like.
honey lime dipping sauce Finely grate rind from the limes. Juice limes; you will need ⅓ cup (80ml). Place lime rind, juice and honey in a small bowl; whisk to combine.
tips We used 15cm diameter rice paper rounds; they are available from major supermarkets and Asian food stores. If not serving straight away, place rolls on a plastic-wrap-lined tray; cover with damp paper towel and refrigerate until serving.
PINEAPPLE & PAPAYA FRUIT BOWL WITH LEMONGRASS GRANITA
prep + cook time 30 minutes
(+ cooling & freezing) serves 4
2 stalks lemongrass
⅔ cup (150g) caster sugar
1 cup (250ml) pineapple juice
¼ cup (60ml) lime juice
½ small pineapple (450g)
½ small red papaya (200g), cut into wedges
250g blueberries
125g raspberries
¼ cup small mint leaves
1 Cut the lemongrass into thirds; bruise with the handle of a heavy knife. Place lemongrass, sugar and 2 cups (500ml) water in a medium saucepan over medium heat; stir until sugar is dissolved. Bring to the boil. Reduce heat to low; simmer for 5 minutes. Pour syrup into a large heatproof jug or bowl; cool.
2 Stir the pineapple juice and lime juice into cooled syrup. Strain mixture into a wide shallow metal cake pan. Freeze for 1 hour. Using a fork, break up any ice crystals. Freeze granita for a further 6 hours, scraping with a fork every hour or until frozen.
3 Peel, core and thinly slice the pineapple.
4 Serve pineapple, papaya and berries with granita and mint.
tip If your pineapple is not overly sweet, add a little honey at step 2 with the pineapple and lime juices, to taste.
SWAP
Use just one variety of citrus, or any combination of your favourites.
CITRUS CELEBRATION
prep + cook time 30 minutes serves 4
2 medium oranges (480g)
1 small blood orange (180g)
1 medium ruby red orange (240g)
1 large grapefruit (500g)
1 large pink grapefruit (500g)
1 medium lime (65g)
2 medium mandarins (400g)
1 quantity cardamom crumble (page 64)
1 finger lime (30g)
ORANGE HONEY SYRUP
¼ cup (90g) honey
1 tbsp finely grated orange rind
2 tbsp orange juice
1 Make orange honey syrup.
2 Using a small sharp knife, cut the top and bottom from the oranges, grapefruits and lime. Remove the rind and white pith, following the curve of the fruit. Thinly slice each fruit crossways into rounds.
3 Peel the mandarins, then thinly slice crossways into rounds.
4 Arrange orange, grapefruit, lime and mandarin slices on a platter; drizzle with orange honey syrup. Top with cardamom crumble and finger lime seeds.
orange honey syrup Stir ingredients in a small saucepan over low heat, without boiling, until honey dissolves. Bring to the boil. Reduce heat to low; simmer for 2 minutes. Remove pan from heat; cool.
tip Cardamom crumble can be made up to 2 days ahead; store in an airtight container.
CARDAMOM
CRUMBLE
prep + cook time 10 minutes (+ cooling) makes about ½ cup
TOPPERS
COCONUT BARK
prep time 10 minutes (+ freezing) serves 8
Combine ½ cup rolled oats, 2 tbsp chopped pistachios, 1 tbsp honey, 1 tbsp melted butter and ½ tsp ground cardamom in a small bowl. Heat a large heavy-based frying pan over medium heat; cook oat mixture, stirring with a wooden spoon, for 3 minutes or until toasted and golden brown. Remove from heat; cool in pan.
Line an oven tray with baking paper. Scoop the coconut cream from the top of a 400ml can of coconut cream into a small bowl; you need 1 cup (250ml). Add 2 tbsp coconut oil and ½ tsp vanilla extract; whisk until well combined. Spread the mixture on tray; sprinkle with 1 tbsp toasted desiccated coconut. Freeze 30 minutes or until firm. Break into pieces.
MACADAMIA & COCONUT PRALINE
prep + cook time 15 minutes (+ cooling) serves 8
HONEY ALMOND BRITTLE
prep + cook time 15 minutes (+ cooling) serves 4
Spread 50g lightly roasted macadamia halves and 30g lightly toasted flaked coconut, in a single layer, on a greased oven tray. Place 1 cup caster sugar and ½ cup (125ml) water in a small heavy-based saucepan; stir over low heat, without boiling, until sugar dissolves. Increase heat to high; boil, without stirring, until mixture just starts to turn a caramel colour. Quickly pour syrup over macadamias and coconut. Cool until hard. Break into shards.
Line an oven tray with baking paper. Toast 1 cup flaked almonds in a small heavy-based frying pan; transfer to a small bowl. In same pan, place 2 tbsp caster sugar and 2 tbsp honey over medium heat; cook, without stirring, for 2 minutes or until mixture bubbles. Return almonds to pan; cook, stirring, for 2 minutes or until honey begins to caramelise and nuts are golden and well coated. Working quickly, spread thinly onto tray; cool. Break into pieces.
EVERYTHING RED FRUIT WITH COCONUT YOGHURT
prep time 10 minutes serves 4
2 medium red dragon fruit, cut into 2cm pieces
125g fresh raspberries
2 cups (560g) coconut yoghurt
250g fresh strawberries, sliced
250g fresh cherries
½ cup (25g) toasted coconut flakes
1 Divide dragon fruit and raspberries among four jars. Top with yoghurt, strawberries and cherries.
2 Just before serving, scatter with coconut.
swaps Use greek yoghurt instead of coconut yoghurt. Use any combination of seasonal fruits. serving idea Serve topped with cardamom crumble (page 64).
TIP
Place any leftover lime leaves in a resealable plastic bag; freeze for another use.
WATERMELON SALAD WITH KAFFIR LIME SYRUP
prep + cook time 15 minutes serves 4
800g piece seedless watermelon
4 medium nectarines (480g)
500g strawberries
12 lychees (300g)
⅓ cup (45g) pistachios, chopped coarsely
kaffir lime leaves, to serve
KAFFIR LIME SYRUP
1 stalk lemongrass
½ cup (110g) caster sugar
3 kaffir lime leaves
1 Make kaffir lime syrup.
2 Remove rind from watermelon and cut flesh into wedges. Halve and remove stones from the nectarines; slice thinly. Hull and halve strawberries. Peel and deseed lychees.
3 Place fruit on a large platter; drizzle with syrup. Serve topped with pistachios and lime leaves.
kaffir lime syrup Cut the lemongrass into thirds; bruise with the handle of a heavy knife. Stir the lemongrass, sugar, ½ cup (125ml) of water and lime leaves in a small saucepan over medium heat until sugar is dissolved. Bring to the boil, reduce heat to low; simmer for 5 minutes. Remove lime leaves. Pour syrup into a large heatproof jug or bowl. Cool.
swaps Use canned lychees if fresh lychees are not available. Use mango instead of the watermelon.
DRAGON FRUIT LEMONADE SLUSHIE
prep time 20 minutes (+ freezing) serves 4
300g frozen red dragon fruit
½ cup (140g) greek yoghurt
⅓ cup (45g) dried sweetened cranberries
¼ cup (60ml) lemon juice
2 tbsp honey
1 cup (250ml) soda water
2 medium kiwifruit (170g), sliced thinly
1 medium mango (430g), sliced
1 medium white dragon fruit, sliced
½ cup (125ml) passionfruit pulp
1 Place frozen dragon fruit, the greek yoghurt, cranberries, lemon juice, honey and soda water in a high-powered blender; blend until mixture is smooth.
2 Poor mixture into a freezerproof container; freeze for 6 hours or overnight until firm.
3 Working in two batches, scoop slushie into blender; blend until smooth.
4 Divide slushie mixture into four 2-cup (500ml) glasses lined with kiwifruit slices. Top with mango, fresh dragon fruit slices and passionfruit pulp. Serve immediately.
tip You will need about 6 passionfruit for the amount of pulp required in this recipe.
SWAP
Use the same amount of frozen raspberries instead of the frozen dragon fruit.
SERVING IDEA
Serve fruit salad with coconut ice-cream.
PINEAPPLE, MANGO & LYCHEE IN MOJITO SYRUP
prep + cook time 30 minutes (+ cooling & refrigeration)
serves 4
2 medium limes (180g)
¼ cup (55g) caster sugar
¼ cup (60ml) white rum
2 tbsp finely chopped mint leaves, plus extra leaves to serve
1 small pineapple (900g)
1 medium mango (430g), sliced thinly
8 lychees (200g), peeled, seeds removed
2 passionfruit, halved
1 Remove rind from 1 lime using a zester (or peel rind thinly from lime, avoiding white pith; cut rind into long thin strips). Squeeze juice from zested lime; you will need 2 tbsp.
2 Place lime rind, sugar and 2 tbsp of the rum in a small saucepan over medium heat; stir until sugar is dissolved. Bring to the boil; simmer for 2 minutes or until thickened slightly. Stir in chopped mint. Remove from heat; strain syrup into a heatproof jug, then stir in remaining rum and the lime juice. Cool syrup.
3 Meanwhile, peel and trim pineapple. Cut the pineapple in half lengthways, remove core; slice thinly. Cut remaining lime into wedges.
4 Arrange pineapple, mango and lychees on a platter; drizzle with syrup. Top with passionfruit, extra mint leaves and lime wedges.
swaps Use canned lychees if fresh lychees are not available. Try this recipe with watermelon and cherries, or peaches and strawberries.
TROPICAL FRUIT SALAD WITH LEMON-RASPBERRY GRANITA
prep + cook time 35 minutes (+ freezing)
serves 4
½ small pineapple (350g), peeled, cut into thin wedges
2 persimmons (400g), sliced thinly into wedges
LEMON-RASPBERRY GRANITA
3 medium lemons (420g)
250g frozen or fresh raspberries
1¼ cups (275g) caster sugar
1 Make lemon-raspberry granita.
2 Divide pineapple and persimmon among jars or glasses. Just before serving, top with granita.
lemon-raspberry granita Using a small sharp knife, cut two wide strips of rind from one lemon; remove pith. Juice lemons; you will need ½ cup (125ml) juice. Blend or process raspberries until smooth. Place sugar, lemon rind and 3 cups (750ml) water in a medium saucepan over medium heat; stir until sugar has dissolved. Bring to the boil. Reduce heat to low; simmer for 5 minutes. Strain syrup into a large heatproof jug; discard solids. Cool syrup. Stir raspberry puree and lemon juice into syrup. Pour mixture into a 20cm x 30cm slice pan or shallow metal container. Freeze for 1 hour. Using a fork, break up any ice crystals. Freeze granita for a further 6 hours, scraping with a fork every hour or until frozen.
tip Persimmons are an autumn fruit. There are two types: an astringent one, eaten soft, and a non-astringent firm variety also known as fuji fruit.
serving idea Serve with shards of coconut bark (page 64).
do ahead The granita can be made a day ahead; keep, covered, in the freezer.
SWAP
Use store-bought lemon or berry sorbet instead of making granita.
ROCKMELON SALAD WITH SPICED MELON SEED BRITTLE
prep + cook time 35 minutes serves 4
½ small rockmelon (650g), seeds reserved
1 cup (220g) raw sugar
25g butter
2 tsp honey
¼ tsp bicarbonate of soda
¼ tsp finely grated fresh ginger
125g raspberries
1 small lebanese cucumber (100g), chopped finely
60g red seedless grapes
micro mint, to serve (optional)
1 Preheat oven to 220°C. Line a large oven tray with baking paper.
2 Rinse rockmelon seeds; discard excess pulp. Place seeds, in a single layer, on lined tray. Roast seeds for 10 minutes or until lightly browned.
3 Stir sugar, ¼ cup (60ml) water, butter and honey in a small saucepan over medium heat until melted. Bring to the boil; boil for 8 minutes or until a light caramel colour. Remove from heat; stir in bicarb, then ginger and roasted seeds. Immediately pour back onto same lined tray. Stand at room temperature for 10 minutes or until set. Break the brittle into pieces.
4 Using a melon baller, scoop rockmelon into balls. Place in a large bowl with raspberries, cucumber and grapes.
5 Serve fruit salad in jars or glasses; top with pieces of brittle and micro mint.
tips If you don’t have a melon baller, cut the rockmelon into cubes. Leftover brittle is great served sprinkled over ice-cream.
GLOSSARY
ALMONDS, FLAKED paperthin slices.
BAKING PAPER also known as parchment paper, silicon paper or non-stick baking paper; not to be confused with greaseproof or waxed paper.
BARLEY a nutritious grain used in soups and stews. Hulled barley, the least processed, is high in fibre. Pearl barley has had the husk removed then been steamed and polished so only the ‘pearl’ of the original grain remains, much the same as white rice.
BEANS, CANNELLINI a small white bean similar in appearance and flavour to other white beans (great northern, navy or haricot); can be substituted for each other. Available dried or canned.
BICARBONATE OF SODA used as a raising agent.
BLOOD ORANGE a virtually seedless citrus fruit with blood-red-streaked rind and flesh; sweet, non-acidic, salmon-coloured pulp and juice having slight strawberry or raspberry overtones. The rind is not as bitter as that of a regular orange.
BURGHUL also called bulghur wheat; hulled steamed wheat kernels that, once dried, are crushed into various-sized grains. Is not the same as cracked wheat.
CAPSICUM also called bell pepper; comes in many colours: red, green, yellow, orange and purplishblack. Discard seeds and membranes before use.
CARDAMOM a spice native to India and used extensively in its cuisine; can be purchased in pod, seed or ground form.
CHEESE
fetta a crumbly textured goat’sor sheep-milk cheese with a sharp, salty taste. Ripened and stored in salted whey. parmesan a hard, grainy cow’smilk cheese originating in Italy. Reggiano is the best variety. pecorino the Italian generic name for cheeses made from sheep milk; hard, white to pale-yellow in colour. If you can’t find it, use parmesan. ricotta a soft, sweet, moist, white cow’s-milk cheese with a low fat content and slightly grainy texture. The name roughly translates as ‘cooked again’ and refers to ricotta’s manufacture from a whey that is itself a by-product of other cheese making.
CHILLI available in many types and sizes. Removing membranes and seeds lessens the heat level.
jalapeño pronounced hah-lahpain-yo. Fairly hot, mediumsized, plump, dark green chilli; available pickled, sold canned or bottled, and fresh, from greengrocers.
long red available both fresh and dried; a generic term for any moderately hot, long, thin chilli (about 6-8cm long).
COCONUT
cream obtained commercially from the first pressing of the coconut flesh alone, without added water (second pressing is sold as coconut milk).
desiccated concentrated, dried, unsweetened and finely shredded coconut flesh. flaked dried flaked coconut flesh.
CORIANDER also known as cilantro, pak chee or chinese parsley; a bright-green leafy herb with a pungent flavour. Both stems and roots of coriander are also used in cooking; wash well before using. Also available ground or as seeds; these should not be substituted for fresh as the tastes are different.
COUSCOUS a fine, dehydrated, grain-like cereal product made from semolina; it swells to three or four times its original size when liquid is added. It is eaten like rice with a tagine, as a side dish or salad ingredient.
EDAMAME are fresh soy beans in the pod; available frozen from Asian food stores and major supermarkets.
FISH SAUCE also called nam pla or nuoc nam; made from pulverised salted fermented fish, most often anchovies. Has a pungent smell and strong taste, so use sparingly.
FREEKEH is cracked roasted green wheat; available in health food stores and some larger supermarkets.
GINGER
fresh also called green or root ginger; the thick gnarled root of a tropical plant. Can be kept, peeled, covered with dry sherry in a jar and refrigerated, or frozen in an airtight container.
pickled pink or red coloured; paper-thin shavings of ginger pickled in a mixture of vinegar, sugar and natural colouring.
KAFFIR LIME LEAVES also called bai magrood. Aromatic leaves of a citrus tree; two glossy dark green leaves joined end to end, forming a rounded hourglass shape. A strip of fresh lime peel may be substituted for each kaffir lime leaf.
LEMONGRASS a tall, clumping, lemon-smelling and tasting, sharp-edged aromatic tropical grass; the white lower part of the stem is used, finely chopped. Can be found fresh, dried, powdered and frozen, in supermarkets, greengrocers and Asian food shops.
MIRIN a Japanese champagnecoloured cooking wine made of glutinous rice and alcohol. Used expressly for cooking and should not be confused with sake.
NOODLES, SOBA thin, palebrown noodle originally from Japan; made from buckwheat and varying proportions of wheat flour. Available dried and fresh, and in flavoured (for instance, green tea) varieties.
OIL
cooking spray we use a cooking spray made from canola oil.
olive made from ripened olives. Extra virgin and virgin are the first and second press, respectively, of the olives; ‘light’ refers to taste levels, not fat levels.
peanut pressed from ground peanuts; the most commonly used oil in Asian cooking for its ability to handle high heat without burning.
sesame used as a flavouring rather than a cooking medium.
ONIONS
green also called scallions or, incorrectly, shallot; an immature onion picked before the bulb has formed, has a long, bright-green stalk.
shallots also called french or golden shallots or eschalots; small and brown-skinned.
PERSIMMONS an autumnal fruit available in two varieties: an astringent one, eaten soft, and a non-astringent, or sweet, variety also known as fuji fruit.
PINE NUTS is actually not a nut but a small, creamcoloured kernel from pine cones. They are best toasted before use to help bring out the flavour.
POMEGRANATE dark-red, leathery-skinned fruit about the size of an orange filled with hundreds of seeds (arils), each wrapped in an edible lucent-crimson pulp with a unique tangy sweet-sour flavour.
PRESERVED LEMON RIND
a North African specialty; lemons are quartered and preserved in salt and lemon juice or water. To use, remove and discard pulp. Squeeze juice from rind, then rinse well and slice thinly. Sold in delicatessens and major supermarkets.
ROASTING/TOASTING nuts and dried coconut can be roasted in the oven to restore their fresh flavour and release their aromatic essential oils. Spread them evenly onto an oven tray then roast in a moderate oven for about 5 minutes. Pine nuts, sesame seeds and desiccated coconut toast more evenly if stirred over low heat in a heavybased frying pan.
SESAME SEEDS black and white are the most common of this small oval seed, however there are also red and brown varieties. The seeds are used as an ingredient and as a condiment.
SOY SAUCE made from fermented soya beans. Several varieties are available in supermarkets and Asian food stores. We use japanese soy sauce unless stated otherwise.
SUMAC a purple-red, astringent ground spice; adds a tart, lemony flavour to dips and dressings. Can be found in Middle Eastern food stores.
TOFU also known as bean curd, an off-white, custard-like product made from the ‘milk’ of crushed soy beans; comes fresh as soft or firm. Leftover fresh tofu can be refrigerated in water (which is changed daily) for up to 4 days.
VANILLA BEAN dried, long, thin pod from a tropical golden orchid; the minuscule black seeds inside the bean impart a luscious flavour in baking and desserts.
CONVERSION CHART
MEASURES
One Australian metric measuring cup holds approximately 250ml, one Australian metric tablespoon holds 20ml, one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a 2- or 3-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with metric markings. We use extra-large eggs with an average weight of 60g.
DRY MEASURES
LIQUID MEASURES
OVEN TEMPERATURES
These oven temperatures are only a guide for conventional ovens. For fan-forced ovens, check the manufacturer’s manual.
A
avocado, papaya & chicken noodle salad 44
B
barley, tomato & avocado jars 32
bean salad 25
bean panzanella & fior di latte 48
C
caprese salad 22 chopped salad 12
citrus celebration 63 couscous salad 26
D
dragon fruit lemonade slushie 70 dressings
anchovy & lemon 20
creamy parmesan 21
honey mustard 43
japanese 42
pesto 43
pomegranate 20
south-east asian 42
spicy avocado 21
E
everything red fruit with coconut yoghurt 66
F
fruit salad rice paper rolls 59
G
greek salad 11
grilled corn & spinach salad 40
M
melon, grapes & ricotta 56 mexican slaw with spicy tofu 35
P
pineapple & papaya fruit bowl with lemongrass granita 60
pineapple, mango & lychee in mojito syrup 73 potato salad 29 prawn & grapefruit salad 39
R
rice salad 19
rockmelon salad with spiced melon seed brittle 77
S shaved brussels sprouts & pecorino salad 47 slaw 16
T
tabbouleh 15
three pea rice salad 51 toppers
cardamom crumble 64
coconut bark 64
honey almond brittle 65
macadamia & coconut praline 65
tropical fruit salad with lemonraspberry granita 74
tuna salad with green tea noodles 52
turkey lettuce cups 36
W
waldorf salad 8
watermelon salad with kaffir lime syrup 69
TRUSTED BRANDS USED IN OUR TEST KITCHEN
