RECIPES
18
Super green salad
WITH AVOCADO, APPLE AND GOAT’S CHEESE INGREDIENTS • 2 baby cos lettuces, quartered lengthways • 2 avocados, cut into wedges • 2 Granny Smith apples, very thinly sliced into rounds • 75 g goat’s cheese, crumbled • ¼ cup pine nuts, toasted, roughly chopped • ¼ cup fresh flat-leaf parsley leaves
APPLE CIDER AND MUSTARD DRESSING • 2 tablespoons extra virgin olive oil • 1 ½ tablespoons apple cider vinegar • 2 teaspoons honey • 2 teaspoons dijon mustard
METHOD 1. Make Apple cider and mustard dressing: Place all ingredients in a small bowl. Season. Whisk until well combined. 2. Arrange lettuce, avocado and apple on a serving platter. Sprinkle with cheese, nuts and parsley. Drizzle with dressing. Serve. Recipe from Super food ideas
Shredded
CHICKEN SALAD INGREDIENTS • 500 ml (2 cups) Massel Chicken style Liquid Stock • 1 stem lemongrass, pale section only, bruised • 3 cm-piece ginger, peeled, sliced • 1 star anise • 400 g chicken breast fillets • 125 g rice vermicelli noodles • 2 carrots, peeled, cut into noodles using a spiraliser • 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced • 200 g red cabbage, finely shredded • 3 green shallots, thinly sliced • 1 bunch fresh coriander, leaves picked • ½ bunch fresh mint, leaves picked • 2 tablespoons fried shallots
DRESSING •2 •2 •2 •2
tablespoons sweet chilli sauce tablespoons fresh lime juice teaspoons fish sauce teaspoons peanut oil
METHOD 1. Combine the stock, lemongrass, ginger and star anise in a slow cooker. Add the chicken. Cover and cook on High, turning chicken halfway, for 2 hours. 2. Transfer the chicken to a plate to cool. Add noodles to the slow cooker. Use tongs or a fork to turn the noodles a couple of times in the stock to soften them slightly and loosen until they’re mostly submerged. Cover and cook on Low for 5 minutes. Use tongs to transfer noodles to a colander to drain. Set aside to cool. 3. Meanwhile, for the dressing, use a whisk to combine the sweet chilli sauce, lime juice, fish sauce and peanut oil in a small bowl. 4. Use 2 forks to shred the chicken. Use kitchen scissors to cut the noodles into shorter lengths. Combine the chicken, noodles, carrot, cucumber, cabbage, shallot, coriander and mint in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with fried shallots. Recipe from Taste magazine
MARCH 2020
