Recipes

Super gree n 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 fl at-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 fi llets • 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, fi nely shredded • 3 green shallots, thinly sliced • 1 bunch fresh coriander, leaves picked • ½ bunch fresh mint, leaves picked • 2 tablespoons fried shallots

DRESSING

• 2 tablespoons sweet chilli sauce • 2 tablespoons fresh lime juice • 2 teaspoons fi sh sauce • 2 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, fi sh 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

THAI BEEF salad

INGREDIENTS

• 600 g beef rump strips • 2 tablespoons vegetable oil • 1 teaspoon minced garlic • 1 tablespoons lemongrass paste • Juice of 2 limes • 100 ml sweet chilli sauce • 60 ml (¼ cup) fi sh sauce • 2 tsp caster sugar • 150 g mixed leaf salad • 1 carrot, peeled, grated • Coriander sprigs, to serve

METHOD

1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender.

Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef. 2. To make dressing, whisk lime juice, sweet chilli sauce, fi sh sauce and sugar in a bowl. 3. In another large bowl toss mixed lettuce, carrot and coriander.

Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat. 4. To serve, divide the salad between plates and top with beef.

Recipe from Australian Beef

ROSEMARY LAMB CHOPS with rocket salad

INGREDIENTS

• ⅓ cup sea salt fl akes • 2 tablespoons honey • 8 rosemary sprigs (about 10 cm each), divided • 4 garlic cloves, smashed • 1 teaspoon black peppercorns • 4 lamb forequarter chops (about 200 g each) • 4 tablespoons olive oil, divided • 1 bunch asparagus, woody stalks trimmed • 60 g rocket leaves • 2 radishes, thinly sliced • 1 lemon, zest fi nely grated, juiced

METHOD

1. In a medium saucepan, combine salt, honey, 7 rosemary sprigs, garlic, peppercorns and 3 cups water. Bring mixture to a boil over medium heat, whisking to dissolve salt. Pour mixture into a tall container and add 2 cups ice cubes, stirring to melt ice. When brine is cool, add lamb. Refrigerate lamb in brine for at least 1 hour and up to 2 hours. 2. Prepare a barbecue for medium-high heat. 3. Remove lamb from brine and pat dry. Coat lamb with 2 teaspoons oil and barbecue, turning once, for about 3 mins per side, or until lamb is brown on both sides and cooked to medium doneness (an instant-read thermometer inserted into centre of lamb should register 60°C.) Set lamb aside to rest. 4. Tear leaves from remaining rosemary sprig and toss with asparagus and 2 teaspoon oil. Barbecue asparagus, turning as needed, for about 4 mins, or until crisp-tender and charred. Transfer to carving board and cut in thirds crossways. In a small bowl, whisk remaining 3 tablespoons oil, lemon zest and juice and season with salt and pepper. In a large bowl, toss asparagus, rocket, radishes and 2 tablespoons dressing. 5. Place a lamb chop on each of 4 dinner plates. Mound salad over chops and spoon remaining dressing over salad. Recipe from Coles magazine