Green Bean Salad

This is an adaptation of a recipe by Yotam Ottolenghi called Four Lime Green Bean Salad.

His original recipe (which you can easily find online) is no doubt delicious, but I didn’t have any kaffir lime leaves or Iranian ground lime. I increased the amount of broad beans and peas to make equal quantities of all three vegetables.

A perfect addition to the New Year buffet or to accompany leftover Christmas Ham and Turkey.

500g fresh green beans
500g packet frozen broad beans (or use fresh, shelled)
500g frozen peas
Dressing:
Zest and juice of 1 lime or ½ lemon
3 Tbs olive oil
1 clove garlic
½ cup fresh coriander leaves
½ cup fresh mint leaves
1 long green chilli, deseeded
1 tsp salt
Garnish:
Black sesame seeds
2-3 tsp Za’atar spice mix
A few coriander leaves
1 long green chilli, deseeded and finely chopped (optional)

Top and tail beans then cook in boiling salted water for 3 mins. Drain, refresh with cold water and drain again. Cook broad beans in boiling water for 2-3 mins then drain and remove the outer shells and discard. Cook peas in boiling water for 2-3 mins then drain. Place both beans and the peas in a large serving dish.

Place all ingredients for the dressing in food processor and process till smooth. Pour over the beans and mix well. Garnish with a sprinkling of black sesame seeds, spice mix, coriander leaves and, if liked, the extra green chilli.

Serves 6

Substitutions: if you don’t have any Za’atar spice mix, experiment with a few of your favourite spices or spice blends

Roasted Pears with Goat’s Cheese, Honey, Rosemary & Pecans

This is a delicious way to serve pears as a savoury side dish or light lunch.

4-6 ripe pears
Goat’s cheese (the soft variety)
Olive oil
Honey or Maple syrup
Chopped pecan nuts
Rosemary sprigs
To serve:
Green salad leaves
Salad dressing
Maldon salt flakes

Preheat oven to 180°C. Line a baking sheet with baking paper. Slice pears vertically – don’t peel or core. Arrange on baking sheet, then drizzle with a little olive oil and honey or maple syrup. Sprinkle with a few rosemary sprigs. Bake for 20-30 mins or until golden around the edges.

Serve on a bed of lightly dressed salad leaves. Top the pear slices with the goat’s cheese and nuts.

Serves 4-6

 

 

Roasted Vegetables with Spinach and Haloumi

 

Flying home from Canada I walked through the galley kitchen during the night, on my way to the loo. A flight attendant was eating something from a foil container which looked delicious. Not like aeroplane food at all. She told me it was roasted veggies with quinoa, spinach and halloumi. I made a mental note and here it is.

1 recipe Oven Roasted Vegetables
1 cup quinoa or couscous, prepared according to packet directions
1 packet baby spinach leaves
Extra Virgin Olive oil
Balsamic Glaze
Lemon Juice
1 packet Halloumi cheese

Make the vegetable recipe you can find by clicking on the link and prepare the couscous or quinoa. In a large salad bowl mix the vegetables with the quinoa or couscous and the baby spinach leaves. Add oil and lemon juice to taste.

Slice halloumi cheese about half a centimetre thick. Dry well with paper towels then fry on both sides in a frying pan in a little olive oil until golden brown. Arrange the halloumi on top of the vegetables, then drizzle with the lemon juice and balsamic glaze.

Serves 4

Variations: use the larger Israeli couscous, cooked according to packet directions. Top the salad with cubes of feta cheese instead of halloumi.

Japanese-style Ceviche

This delicious recipe was given to me by my daughter Catherine who got it from her chef friend, Tim. Catherine and her husband love raw fish and meat dishes, so they eat a lot of ceviche and carpaccio. If you’ve never eaten raw fish, this is a good way to start as it honestly doesn’t taste raw. The recipe serves 2 as a starter or one as a main, but it’s easy to multiply the ingredients to serve 4 or 8. It’s also very quick to make.

The black sesame seeds add a nice colour contrast and the fried shallots add a bit of crunch. They make a great garnish for all kinds of savoury recipes.

1 portion salmon (about 180g) or use a firm white fish
1 small or half a large avocado, cubed
Zest and juice of 1 lime or ½ lemon
2 tsp sesame oil*
2 tsp Mirin
1 Tbs pickled ginger, finely chopped*
1 spring onion, thinly sliced
1 Tbs Kenko Creamy Sesame Dressing*
Salt and freshly ground black pepper, to taste
To garnish:
Black sesame seeds*
Fried shallots*
Fresh coriander leaves
Lettuce leaves
Olive oil (optional)

Remove skin and any bones from salmon then cut into small cubes. Mix with remaining ingredients. Taste and see if it needs a little more lime juice or sesame oil.

Serve immediately on lettuce leaves, garnished with black sesame seeds, coriander, fried shallots and a drizzle of oil. You can leave out the lettuce leaves and the olive oil if preferred.

Serves 2

* sold in Asian supermarkets. For the Kenko Dressing you will need to find a shop that sells Japanese ingredients. If you can’t find it substitute ordinary mayonnaise mixed 50-50 with soy sauce. Not quite the same but it will do.

Roasted Eggplant with Saffron Yoghurt

Another Yotam Ottolenghi recipe I tried recently. As you can see, I rather overdid the saffron, which made the yoghurt sauce a rather lurid yellow, but it was still delicious. Pomegranate seeds add a lovely splash of red, but if you don’t have any use chopped roasted red peppers or perhaps a few dried goji berries, soaked briefly in hot water, then drained.

3 medium eggplants, cut into 2cm slices or wedges
Olive oil for brushing
2 Tbs toasted pine nuts
A handful of pomegranate seeds
A few basil leaves
Salt and freshly ground black pepper
Sauce:
A pinch of saffron strands or powdered saffron
3 Tbs hot water
180g thick Greek-style yoghurt
1 clove garlic, crushed
2½ Tbs lemon juice
3 Tbs olive oil
Salt and freshly ground black pepper, to taste

Make sauce by infusing saffron in hot water for 5 minutes, then whisking in the remaining ingredients. Sauce will keep in the fridge for up to 3 days.

Preheat oven to 220°C. Place eggplant on an oven tray, brush both sides with olive oil and season with salt and pepper. Roast for 20-35 minutes, or until golden brown. Cool. Eggplants will keep in the fridge for up to 3 days. Bring to room temperature before serving.

Arrange eggplant on a serving platter, slightly overlapping. Drizzle with the sauce, sprinkle with the pine nuts and pomegranate seeds, then scatter with a few basil leaves.

Serves 4

EQ Grilled Chicken Salad

My friend Dawn can’t eat gluten or dairy products, so the Gluten and Dairy-Free Grilled Chicken Salad at EQ Cafe and Lounge in Deakin caught her eye when we had lunch there recently. I decided to join her. It was delicious, not to mention healthy, so I was inspired to have a go at making it at home.

Goji berries are native to Asia and have recently become available in dried form in mainstream Australian supermarkets. The cheapest I could find were from Aldi, which sells 150g of Organic Chinese goji berries for $5. There is currently no clinical evidence that these berries are going to lower your cholesterol or cure you of anything, but they do add a nice splash of red to this salad. Substitute diced red capsicum or halved cherry tomatoes if you don’t have goji berries.

Quantities are approximate. I bought a 120g pack of rocket from Aldi and used about two thirds in the salad and one third in the pesto.

About 80g rocket, washed and spun dry
1 cup finely shredded red/purple cabbage
1 endive (witlof) cut into 1cm wide lengthwise strips
16 sugar snap peas
¼ cup dried goji berries
¼ cup red wine (or if preferred use water)
¼ cup hazelnuts, lightly toasted
200-250g chicken tenderloins trimmed and dried on paper towels
Salt and freshly ground black pepper
1 Tbs olive oil
Salt and freshly ground black pepper
Rocket pesto:

1 small clove garlic
About 40g rocket, washed and spun dry
2 Tbs pine nuts
2 tsp lemon juice
100 ml olive oil (approx)
Salt and freshly ground black pepper, to taste
Lemon Vinaigrette:
2 Tbs olive oil
2-3 tsp lemon juice
1 tsp honey (optional)
Salt and freshly ground black pepper, to taste

Place vinaigrette ingredients in a jar with a lid and shake.

Place red wine in a small saucepan and heat to boiling point. Add goji berries, turn off the heat and leave to cool, then drain thoroughly.

Make pesto by placing all ingredients except oil in food processor. Process for 30 seconds, then gradually add the oil with the motor running, until you have a thick pouring consistency.

Mix the rocket and red cabbage with the lemon vinaigrette. In two shallow salad bowls arrange the salad in layers. First the rocket and red cabbage, then the endive, sugar snap peas, goji berries and hazelnuts. Brush chicken with oil, season, then grill or pan fry until golden brown on both sides and cooked through. Slice each fillet into 2-3 pieces, arrange on top of the salad. Drizzle the salad (especially the chicken) with the pesto – you won’t need it all.

Serves 2 as a main course

 

Roasted Beetroot with Avocado

At this time of year we have lots of vegetables in the garden, including tomatoes, zucchini, beetroot and basil. So Yotam Ottolenghi’s recipes, with their strong bias towards veggies, are perfect.

We’ve been eating so many of his amazing recipes lately that Matthew says he wouldn’t be surprised to walk into the kitchen and find the man himself.

This week I made his Roasted Beetroot with Yoghurt and Preserved Lemon which I served for lunch with avocado. We sat in the garden under the olive tree sipping a glass of chilled white wine and enjoying this delicious, not to mention healthy, combination.

If you don’t have any preserved lemon, just leave it out or add some grated lemon rind. I used fresh marjoram instead of dill, but you could also use fresh basil or chives.

1 kg beetroot
2 Tbs olive oil
2 tsp cumin seeds
1 small red onion, thinly sliced
1 small preserved lemon, chopped, seeds discarded
2 Tbs lemon juice
2 Tbs chopped fresh dill (or use marjoram, basil or chives)
1 Tbs Tahini
¾ cup Greek style plain yoghurt
Salt and freshly ground black pepper
2 ripe avocados

Preheat oven to 200°C. Wash and dry beetroots, but leave skin on. Wrap each one in foil then bake for about an hour or until tender. Test with a sharp knife or skewer. When cool enough to handle, peel and slice into a large mixing bowl.

Heat olive oil and cumin seeds for a few minutes in a small frying pan, until seeds start to pop, then tip over the beetroot. Add the onion, preserved lemon, lemon juice, half the herbs and season to taste. Mix well then transfer to a shallow serving dish.

Mix the Tahini into the yoghurt then put blobs all over the top. Peel and dice the avocados and arrange around the edge of the plate. Garnish with the rest of the herbs.

Serves 4

Rocket Salad with Sweet Potato, Parmesan & Pine Nuts

Whenever we go to our daughter’s in Newcastle we eat lots of rocket. It grows there like a weed. I much prefer the larger flat leafed rocket you can grow to the skinny wild rocket sold in supermarkets.

This salad is delicious with or without the sweet potato.

2 medium sweet potatoes, peeled and cut into chunks
2-3 tsp olive oil
Salt
A big bowl full of rocket leaves, washed and spun dry
1/3 cup pine nuts, lightly toasted
1 cup coarsely grated parmesan cheese
Dressing:
½ cup Extra Virgin olive oil
2 Tbs balsamic vinegar
Salt and freshly ground black pepper, to taste

Preheat oven to 180°C. Mix sweet potato chunks with the oil and a little salt, then spread out on a shallow baking sheet. Bake for 20-30 minutes or until starting to brown. Make dressing by shaking all ingredients in a jar with a lid.

Place rocket, sweet potato, pine nuts and parmesan in a large salad bowl. Add some dressing and mix thoroughly to coat.

Serves 4

Variations: use pumpkin instead of sweet potato. Use goat’s cheese or feta cheese instead of grated parmesan.

Kale Salad with Orange and Sesame Dressing

Kale is a member of the brassica family, which includes cabbage, cauliflower, broccoli and brussels sprouts. First cultivated around 2000 BC there’s nothing new about this green leafy vegetable, but in the past few years it’s enjoyed a revival as a super food.

Packed with vitamins and minerals, kale has high levels of vitamin K and C as well as iron.  Antioxidants make it great for lowering cholesterol and while you can cook it, just like spinach, the best way to maximise the nutritional benefits is to eat it raw.

The first kale salad I made was tough and chewy. I ate it because it was good for me, not because I enjoyed it. But the following day I discovered that the leftovers were delicious. The trick is to dress the salad several hours before serving, so the kale leaves soften. Then you add a bit of crunch to the salad just before serving with some nuts, seeds and crispy pita bread.

My brother David passed on this recipe from a café where he had lunch in Vancouver recently. The “recipe” came from dissecting and studying what was on his plate and taking notes. I’ve further adjusted his version with the addition of tahini to the dressing and crunchy fried pita bread on top.

1 bunch kale
1 cup seedless grapes (I used red ones)
2 cups thinly sliced raw cauliflower
2 spring onions or ½ red onion, sliced (optional)
Dressing:
Juice of 1 large orange (about ½ cup)
½ cup vegetable oil
2 Tbs soy sauce
¼ cup cider vinegar
2 Tbs tahini
1 Tbs sesame oil
2 Tbs honey (sugar or maple syrup)
1 clove garlic, crushed
Topping:
1 large pita bread
2 Tbs olive oil
2 heaped Tbs each flaked almonds, pecan nuts and sunflower seeds

Wash kale, spin dry then remove stalks and slice thinly. Cut cauliflower slices into smaller pieces. Place kale, grapes, cauliflower and onion in a large salad bowl.

Using a stick blender or food processor mix all ingredients for dressing till smooth, then pour into a jar.

Add enough dressing to moisten the salad, mix well then stand for several hours before serving. You will have enough dressing left for another time.

Meanwhile for the topping, separate the two sides of the pita bread and cut 2-3 cm pieces. Heat oil and add the pita, nuts and seeds. Cook over moderate heat, stirring, until pita is golden.

Give the salad a final mix, top with the pita mixture and serve.

Serves 4

Variations: use pine nuts instead of pecans or almonds. Use spinach instead of kale.

Asian Green Salad

This recipe was given to me some years ago by my friend Donelle. She made it with Pak Choi but today I decided to use fresh spinach from the garden, because we have copious amounts.

I’m not sure if you can buy packets of crispy noodles everywhere in the world. If you can’t find them substitute crushed corn chips. Just something to give a bit of crunch.

The pomegranate arils weren’t in the original recipe, but they add a touch of colour. Some supermarkets sell these either fresh or frozen. I keep them in the freezer and just scrape out a few as required to sprinkle over the top of salads.

Full of iron and other good stuff, this recipe is very healthy!

1 bunch Pak Choy (or substitute spinach or kale)
1 bunch spring onions, thinly sliced (use the white and most of the green)
1 bunch coriander, chopped
¾ cup flaked or slivered almonds (or substitute pine nuts)
1 packet (100g) crispy noodles
Dressing:
2 Tbs lemon or lime juice
¼ cup olive oil
2 tsp soy sauce
1 Tbs fish sauce
1 clove garlic, crushed
1-2 tsp grated fresh ginger
Dash of Siracha (or other chilli sauce,) to taste
Freshly ground black pepper
1 Tbs brown sugar
To serve:
Pomegranate arils (optional)

Wash, spin dry and shred the Pak Choy, spinach or kale with a large sharp knife. Place in serving dish with the nuts, which have been lightly toasted in a dry frying pan over moderate heat. Add spring onions and coriander.

Place all ingredients for dressing in a jar and shake well. Mix dressing with salad and top with the crispy noodles. If liked garnish with pomegranate arils and serve immediately.

Serves 4-6