Summer Stunner

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SUMMER STUNNER

Spice roasted broccoli and lentil salad.

This salad sure does pack a punch, lightly spiced broccoli with creamy avocado and bursts of coriander. Full of all things fresh, healthy and seasonal!

This may be on the table this Christmas it sure was delicious!

 

Ingredients:

¾ head broccoli, florets cut in half

3 tsp rice bran oil

1 tsp paprika

1 tsp cumin

¼ tsp cinnamon

Pinch chilli powder

Pinch cayenne pepper

½ zest of lemon

2 garlic cloves, finely grated

Salt and pepper

 

1 avocado, thick slices

1 can lentils, rinsed and drained

¼ cup coriander, roughly chopped

3 tbsp sultanas

3 tbsp sunflower seeds

½ lemon, juiced

Salt and pepper to taste

 

Method:

  1. Pre-heat oven to 180 degrees.
  2. Combine all spices, lemon zest, garlic and salt and pepper together. Pour over broccoli and bake for 20 minutes.
  3. In large bowl add lentils, sultanas, coriander, sunflower seeds toss together.
  4. Once broccoli is cooked add to bowl followed by avocado, lemon juice and salt and pepper, toss gently.
  5. Serve on its own or goes perfectly with bbq or cooked meats.

 Serves: 4-6

Easy Asian Noodle Salad

 

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Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in  Asia!

Easy Asian Noodle Salad 

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

  1. Bring medium pot to a rapid boil, add vermicelli and garlic granules cook  for 5 minutes until tender.
  2. Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
  3. Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
  4. In a small bowl combine all ingredients for the dressing, stir well.
  5. Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
  6. Toss together with your hands.
  7. Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Drain and rinse under cold water, add sesame oil.

Combine all vegetables and shallot, peanuts and white sesame seeds in a large bowl.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Add noodles.

Followed by dressing, toss with hands until well combined.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Seasonal Salad

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Roast Cauliflower, Quinoa and Spinach Salad

Simple winter salad recipe goes perfectly alongside any grilled meats, roast or just by itself. I served mine with some chicken and leek potato cakes, the depth of  flavours in this salad is perfect as a side to mid-week dinner or lunch time snack.

Ingredients:

1/2 cauliflower, shaved *see picture below
3 garlic cloves, finely grated
2 tbsp. peanut oil
1 lemon zest and juice
1/4 cup finely grated parmesan
1/2 cup quinoa, cooked
1 cup spinach, finely sliced
3 tbsp. sultanas
1 tsp. black sesame seeds
3 tsp. sunflower seeds
2 tsp. italian parsley, rough chop
salt and pepper

Method:

  1. Pre-heat oven to 180 degress.
  2. In oven prof dish place shaved cauliflower, garlic, lemon juice and oil. toss to combine and bake for 25-30 minutes until browned. Stir halfway through the cooking process.
  3. Remove from oven and scatter over grated parmesan, leave to melt.
  4. In a bowl combine cauliflower, spinach, quinoa, lemon zest, parsley, sunflower seeds, sesame seeds and generous seasoning of salt and pepper. Toss to combine.

Serves: 1-3

Shave cauliflower on an angle.

Shave cauliflower on a angle.

Stir halfway through the cooking process.

Stir halfway through the cooking process.

Sprinkle over finely grated parmesan.

Sprinkle over finely grated parmesan.

Combine all ingredients in a bowl and toss.

Combine all ingredients in a bowl and toss.

Enjoy

Enjoy

Easy Autumn Salad and Seared Ribeye

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Seared Ribeye steak with Quinoa and fresh Rocket Salad

Ingredients

1 ribeye steak
2 tbsp. worcester sauce
1 tsp. fresh garlic, crushed
1 tbsp. olive oil

1/2 cup cooked quinoa
1 lemon, zest
1 cup fresh rocket
1/2 cup baby spinach
1/4 red capsicum, fine dice
1/2 zucchini, julienne slice
5 basil leaves, rough rip
2 tsp. balsamic vinegar
1 tsp. olive oil
Pinch salt and pepper

Method:
1. Season steak both sides generously with salt and pepper, rub in garlic and worcester sauce, leave to sit for 5 minutes for meat to take on flavours.
2. In a bowl combine all remaining ingredients apart from balsamic, lemon and second measure of olive oil.
3. Toss together gently, over mixing with bruise the greens.
4. Rub steak both sides in first measure of olive oil, heat fry pan nice and hot.
5. Sear steak 3 minutest each side for a medium rare finish. Rest steak for 5 minutes, this relaxes the meat and retains the juices.
6. Dress salad with balsamic and lemon zest and a good seasoning of salt and pepper, slice steak against the grain.
7. Serve your salad on a plate topped with your juicy seared steak.
8. ENJOY

Autumn Salad

Autumn Salad

The Versatile Cauliflower

Roast Cauliflower Salad

The Cauliflower often just gets boiled and served with cheese sauce. I have created a recipe for roast cauliflower salad where it is the star and is paired along side chives, lemon and sweet natural sultanas this dish is well-rounded in flavor and is amazing to eat by its self or paired with roast meats. Check below what I’ve paired mine with.

Roast Cauliflower and Sultana Salad

Ingredients:

1/2 head cauliflower, thinly sliced
2 tbsp. sultanas, soak in 4 tbsp. warm water
1 tbsp. fresh chives, finely chopped
1/2 lemon zest and juice
1/2 tsp. salt
1/4 tsp. freshly cracked pepper
1 tbsp. olive oil
1 clove garlic, crushed
1/4 cup tasty cheese, grated

Method:

  1. Pre-heat oven to 180 degrees.
  2. In a roasting tray combine cauliflower, garlic, salt, pepper and olive oil. Toss together and bake for 30 minutes until cauliflower takes on a golden brown colour.
  3. Remove from oven, place in a bowl. Strain sultanas from soaking water and add to the bowl along with juice and zest of lemon, chives and cheese.
  4. Toss together so the cheese melts, check seasoning and serve.

Yield: Serves one hungry person or a great side dish for 2 people.

A peice of steak

Here is how I’ve served mine; Seared beef sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.

How have you served yours ?