Salads and side dishes

Mediterranean eggplant fritters with herbed cream cheese

Makes 24
Preparation + cooking:  1 hour + 30 minutes refrigeration
Ingredients

• 400gm Lebanese eggplant
• ½ cup plain flour, seasoned with salt and pepper
• 2 eggs
• 2 cups breadcrumbs
• ¼ cup grated parmesan cheese
• 250gm cream cheese
• 2 garlic cloves, finely chopped
• 1 tbsp lemon juice
• 2 tsp finely chopped basil or oregano
• Oil, sufficient for deep frying
• 12 cherry tomatoes, halved
• 12 kalamata olives, pitted and halved
• 12 anchovies, halved
• Fresh basil or oregano leaves, to garnish

Method

1. Slice eggplant diagonally into 1cm thick slices (24 slices).
2. Place seasoned flour in a bowl.  Place 2 eggs in a separate bowl and beat lightly.  Combine breadcrumbs and parmesan in a third bowl.
3. Toss eggplant in seasoned flour to coat, shaking off any excess.  Dip eggplant in the beaten egg, then coat in breadcrumb mixture.  Place eggplant on baking trays, cover and refrigerate for 30 minutes.
4. Meanwhile, combine cream cheese, garlic, lemon juice and basil or oregano in a small bowl.  Season with salt and pepper and set aside.
5. Heat oil in a deep frying pan.  Fry eggplant in batches until golden.  Drain well on paper towel.
6. To serve, arrange eggplant slices on a platter, top with cream cheese mixture, tomatoes, olive and anchovies.  Garnish with basil or oregano leaves.

Chokos with bacon and garlic

A delicious side dish using a very versatile vegetable
Ingredients

• 2 large chokos, peeled and cored
• 50gm butter
• 1 rasher bacon, roughly chopped
• Salt and pepper

Method

1. Slice chokos lengthwise into 2cm pieces.
   
2. Melt butter in frying pan and lightly fry bacon until just cooked.  Remove bacon from pan and drain on paper towel.
3. Add chokos to pan and season with salt and pepper.  Gently fry until chokos are golden and just cooked through.
4. Return bacon to pan and toss through the chokos.
5. Serve as desired.

Beetroot salad

I love the earthy flavour of the beetroot and the sweetness of the apple
Preparation:  15 minutes
Serves 4
Ingredients

• 400gm raw beetroot, peeled and finely chopped
• 100gm carrot, cut into pieces
• ¼ red onion
• 1 green apple, cored and cut into quarters
• 2 - 3 sprigs fresh coriander leaves
• 2 tbsp olive oil 
• 2 tbsp lemon juice
• 1 pinch salt, to taste

Method

1. Finely chop the beetroot, carrot, red onion and green apple.  Place into a mixing bowl with the coriander, olive oil, lemon juice and salt.
2. Mix until just combined and transfer to a serving dish.  Serve immediately.

Notes
To save time, use your blender or Thermomix to chop the ingredients
Serve beetroot salad on a bed of spinach leaves with crumbled goat's cheese or feta and toasted pepitas or pistachio nuts
For extra flavour or to sweeten your salad slightly add 1 teaspoon of pomegranate molasses to the mixture

Simple summer salad

Light, simple and refreshing
Ingredients

• Rocket and baby spinach
• Cherry tomatoes, halved
• Lebanese cucumber, diced
• Lemon juice
• Olive oil
• Cracked black pepper
• Grated parmesan​ cheese

​Method

1. Place rocket, spinach, tomatoes and cucumber in a serving bowl.  Combine lemon juice, olive oil and pepper in a small jar and shake to mix.
2. Drizzle over salad and toss to combine.  Sprinkle with grated parmesan.

Serving suggestion
Enjoy with a good steak, a nice piece of fish or your favourite summer meal

Pancetta and parmesan panzanella

Serves 4
Ingredients

• 4 thick slices sourdough
• 2 garlic cloves
• 3 tbsp olive oil
• 100gm finely grated parmesan cheese
• 1 punnet cherry tomatoes, halved
• ½​ cup basil leaves
• 1 cup baby spinach or rocket
• 4 thin slices pancetta, roughly chopped
• ½​ cup pitted kalamata olives, optional​

Anchovy dressing

• 1 garlic clove, finely chopped
• 2 anchovies
• ¼ cup olive oil
• Juice of ½​ lemon
• Salt and pepper

​​Method

1. Preheat grill to medium.   Rub sourdough slices with garlic then tear into bite sized pieces.  Toss in olive oil and place on a lined baking tray.  Grill until slightly golden.  Remove from grill then sprinkle with parmesan.  Return to oven until melted and golden.  Set aside to cool.
2. For the dressing, place garlic and anchovies in a mortar and pestle and grind to a paste.  Add oil and lemon juice, season with salt and pepper and stir to combine.
3. To serve, place tomatoes, basil, spinach or rocket, pancetta and olives in a large serving bowl.  Add bread and drizzle with dressing.  Toss to combine.

Winter salad

A delicious salad, prepared in minutes
Ingredients

• Baby spinach leaves
• 1 small red onion, finely sliced
• 1 can chickpeas, drained
• Toasted walnuts, chopped
• Olive oil
• Lemon juice
• Salt and cracked pepper

​​Method

1. Combine spinach leaves, onion, chickpeas and walnuts in a serving bowl.
2. Drizzle with olive oil and lemon juice.  Add a pinch of salt and some finely cracked pepper.  Toss to combine and serve.

Eggplant parmigiana

Delicious as a main meal served with salad or vegetables or a gorgeous side dish served with roast lamb or pork sausages
Ingredients

• 1kg eggplants
• Salt and pepper
• 6 tbsp olive oil
• 1 onion, finely chopped
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 175gm grated mozzarella cheese
• 50gm grated parmesan cheese
• 20gm butter

​Method

1. Preheat oven to 180°C (160 fan forced).  Cut the eggplants into 1cm slices, place in colander and sprinkle with salt.  Set aside for at least 30 minutes to drain (this removes any bitterness from the eggplants).
2. Heat 2 tbsp oil in a frying pan and fry the onion for 5 minutes or until soft.  Remove from pan and set aside.
3. Rinse the eggplant slices in cold water then pat dry with kitchen paper.  Add the eggplant slices to the pan and fry on both sides until golden, adding more olive oil as necessary.  Drain on paper towel.
4. Combine the tomatoes with the onion, tomato paste and basil then season with salt and pepper.
5. Place a layer of eggplant in an ovenproof dish. Cover with some of the tomato mixture, then sprinkle with some of the parmesan and mozzarella.  Repeat layering, finishing with a layer of cheese.  Dot with butter and bake for about 30 minutes, or until golden.  Allow to rest for 10 minutes before serving.

Crispy roast potatoes

This is the perfect side dish for your favourite roast
Ingredients

• 1kg baby potatoes or large potatoes, quartered
• Cooking salt​
• Vegetable oil

Method 

1. Preheat oven to 200°C (180 fan forced).
2. Peel potatoes and boil in salted water until just tender.  Drain well and sprinkle with a little cooking salt.
3. Heat oil in a baking dish on stove top until it is quite hot (oil should be about 1cm deep).  Add the potatoes to the oil (potatoes should sizzle gently when placed in oil - this helps to make them crispy).  Turn the potatoes in the oil to coat evenly.
4. Place baking tray in the oven.  Roast until golden brown, turning occasionally.
5. Drain on absorbent paper and sprinkle with a little salt.  Serve immediately.

Vermicelli noodle salad

A delicious, versatile side dish which can also be served as a main meal by adding cooked prawns, beef, chicken or pork mince, finely sliced vegetables, peanuts, sliced omelette etc
Ingredients

• 200gm rice vermicelli
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 garlic clove, finely chopped
• 1 tsp finely grated ginger
• 2 tbsp brown sugar
• 1 tsp sesame oil
• ¼ cup finely chopped coriander leaves
• 1 long red chilli, seeds removed and finely chopped
• 3 spring onions, finely sliced

Method

1. Place vermicelli in a large bowl and cover with boiling water.  Soak for 5 to 8 minutes until just tender. Drain and rinse under cold water.
2. For the dressing, combine lime juice, fish sauce, garlic, ginger, brown sugar and sesame oil.
3. Place vermicelli in a serving bowl, add the dressing, coriander, chilli and spring onions.

Buttered sprouts with chestnuts and bacon

Preparation + cooking:  30 minutes
Serves 8
Ingredients

• 1kg Brussel sprouts, trimmed and outer leaves removed
• 6 rashers bacon, rind removed and roughly chopped
• 1 small can sliced water chestnuts, drained
• 25gm butter
• Salt and pepper

Method

1. Cook Brussel sprouts in boiling salted water for 5 minutes, until just tender.  Drain, run under cold water, drain again.
2. Fry bacon until crisp and golden.  Remove bacon from pan, reserving the oil.  Add chestnuts to pan and cook for 5 minutes, stirring occasionally until golden.
3. Increase heat to high.  Add sprouts and butter.  Saute for 2 minutes.
4. Season with a little salt and pepper.  Stir through bacon and serve.

Creamy potato bake with parmesan and prosciutto

Preparation + cooking:  2 hours
Serves 8
Ingredients

• 300ml cream
• ½​ cup milk
• 1kg baby potatoes, peeled and thinly sliced
• 2 onions, halved and thinly sliced
• Salt and pepper
• 100gm prosciutto, roughly chopped
• 1 cup grated parmesan cheese
• 2 tbsp finely chopped chives

Method

1. Preheat oven to 170°C (150 fan forced).  Grease a large baking dish. 
2. Combine cream and milk in a saucepan.  Stir over low heat for 2 minutes or until heated through.
3. Arrange half the potato slices over base of prepared dish. Sprinkle with half the onion. Season with salt and pepper. Pour over half of the cream mixture. Repeat layering with the remaining potato, onion, salt and pepper and cream mixture.
4. Cover with foil and place on a baking tray. Bake for about 1 hour or until potato is tender. Toss prosciutto over the potato and sprinkle with parmesan. Bake, uncovered, for a further 25 to 30 minutes or until golden brown.  Sprinkle with chopped chives.  Set aside for 10 minutes to set before serving.

Eggplant fans with parmesan cream

A very tasty side dish, or vegetarian main
Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 2 large eggplants
• 2 bottles pasta sauce
• 4 roma tomatoes
• 3 garlic cloves, thinly sliced
• 20 sprigs fresh thyme
• ¼ cup olive oil
• 1 cup water
• 300ml cream
• 1 cup finely grated parmesan cheese

​Method

1. Preheat oven to 200°C (180 fan forced).
2. Cut eggplants in half lengthwise, keeping the stem end in tact.  Place an eggplant half, flesh side down on a work surface.  Cut 6 long slits from below the stem to the base.  Use your hand to press down the slices to form a fan.  Repeat with remaining eggplant.
3. Pour 1 bottle of pasta sauce into each of 2 deep baking dishes.  Place eggplant fans on top. Cut each tomato into six slices lengthwise.  Place a slice between each eggplant slice.  Sprinkle with garlic and thyme.  Drizzle with oil to completely coat the eggplants.  Pour water around the edges of the 2 dishes.  Bake for about 45 minutes, swapping trays halfway through cooking, or until eggplant is golden and tender.
4. Place cream and parmesan in a small saucepan.  Cook, stirring over a medium heat for 5 minutes or until the cheese melts and the mixture thickens.
5. Divide the eggplant fans among serving plates and drizzle with parmesan cream.

Variation
If you would like to create a "meaty" dish, replace the pasta sauce with store bought or pre-made Bolognese sauce
Recipe credit
Taste.com

Olive oil mash

Perfect side dish for roasts, spare ribs, rissoles ... the list is endless
Ingredients

• 1½​ kg potatoes, peeled and chopped
• ½​ cup olive oil
• Salt and pepper

​Method

1. Cook potatoes in boiling salted water for 15 minutes, until tender.
2. Drain and return to pan.  Mash potatoes until smooth.
3. Add olive oil and stir to combine.  Season with salt and pepper and serve immediately.

Creamy basil potato salad

Preparation + cooking:  30 minutes, plus cooling time
Serves 6
Ingredients

• 1kg baby potatoes, washed and thickly sliced
• 4 bacon rashers, rind removed and thinly sliced
• 1 cup basil leaves
• 2 tbsp grated parmesan cheese
• 2 tbsp toasted pine nuts
• 2 garlic cloves
• ½​ cup light sour cream
• ⅓ cup whole egg mayonnaise

​Method

1. Cook potatoes in boiling salted water for about 4 to 5 minutes until just tender.  Drain and rinse under cold water.  Allow to cool then refrigerate.
2. Fry bacon over medium heat until golden.  Drain on paper towel, cool and refrigerate.
3. Place basil, parmesan, pine nuts and garlic in a food processor.  Process until a thick paste forms. Add sour cream and mayonnaise then process until smooth.  Refrigerate until ready to serve.
4. When ready to serve, place potatoes in a large serving dish and fold through most of the bacon.  Drizzle the potatoes with the basil mixture and toss gently to coat.  Sprinkle with remaining bacon.

Duchesse potatoes

Ingredients

• 750gm potatoes, peeled and chopped
• 2 tbsp butter
• 4 egg yolks
• Salt and pepper

Method

1. Preheat oven to 200°C (180 fan forced).  Line an oven tray with baking paper.
2. Cook potatoes in boiling salted water for about 10 minutes until very tender. Drain well.
3. Mash potatoes until smooth. Add butter and 2 egg yolks.  Season with salt and pepper.
4. Place mixture in piping bag fitted with fluted nozzle.  Pipe individual serves of mixture onto prepared oven tray.
5. Combine 2 egg yolks and 1 tbsp water in a small bowl.  Brush potatoes with egg mix.
6. Bake for about 20 minutes or until lightly browned.

Rocket salad with haloumi and pomegranate

A light and refreshing summer salad
Ingredients

• 1 packet rocket or baby spinach, or a mixture of both
• 1 small continental cucumber, roughly chopped
• 1 roma tomato, chopped
• 2 tbsp olive oil, plus extra to serve
• 1 block haloumi, cut into 1cm slices
• ½​ cup pomegranate seeds
• ½​ cup toasted pine nuts

​Method

1. Mix the rocket and/or spinach leaves, cucumber and tomato in a serving bowl.
2. Heat olive oil and fry both sides of haloumi until golden.  Chop roughly and add to salad.  Toss in pomegranate seeds and pine nuts.
3. Drizzle with olive oil and toss to combine.

Special fried rice

Serves 4, as a main course
Preparation + cooking:  30 minutes
Ingredients

• ⅓ cup peanut oil, plus 1 tbsp extra
• 3 eggs, lightly beaten
• 2 cloves garlic, finely chopped
• 1 tsp grated ginger
• 4 spring onions, finely chopped
• 300gm chicken thigh fillets, thinly sliced
• 100gm rindless bacon, chopped
• 2 tbsp dry sherry
• 2 tsp caster sugar
• ¼ cup soy sauce
• ½​ tsp sesame oil
• 4 cups cold, cooked jasmine rice
• 100gm green beans, thinly sliced

​Method

1. Heat 1 tbsp of peanut oil in a wok or frying pan over high heat, add eggs and swirl quickly to form an omelet. Cook for about 1 minute.  Remove omelet from pan, roll into a cigar shape and slice thinly.  Set aside.
2. Heat remaining peanut oil and cook garlic, ginger and spring onions over high heat for about 1 minute until soft.  Add chicken and stir fry for 2 minutes until golden.  Add bacon and stir fry for a further 1 minute.
3. Combine sherry, caster sugar, soy sauce and sesame oil in a small jug.  Pour into wok, add rice and green beans and stir fry for about 2 minutes until combined and heated through.  Stir through the egg and serve immediately.

Notes
The rice must be cooked in advance and allowed to cool completely, otherwise the rice will go soggy and clumpy
I used 2 cups of uncooked jasmine rice to get 4 cups of cooked rice.  Microwave rice also works well, just remember to chill it after cooking

Classic Caesar salad

Absolutely delicious
Serves 4
Preparation + cooking:  45 minutes
Ingredients

• 6 slices prosciutto
• ½​ small baguette, thinly sliced
• 2 tbsp olive oil
• 1 garlic clove
• 2 cos lettuce
• 4 eggs, hard boiled and peeled
• Shaved parmesan cheese, to serve
• Anchovies, to serve, optional

Caesar dressing

• 1 egg yolk
• 1 garlic clove, crushed
• 2 tsp dijon mustard
• 1 tbsp lemon juice
• 2 tsp Worcestershire sauce, or 2 anchovies
• 2/3 cup olive oil
• 2 tbsp hot water
• Salt and pepper

Method

1. Preheat oven to 180°C (160 fan forced).  Meanwhile, prepare dressing.  Place egg yolk, garlic, mustard, lemon juice and Worcestershire sauce (or anchovies) in a food processor and process until well combined.  With the motor running, gradually add the olive oil until dressing is thick and pale.  Add hot water then season to taste.  Cover and refrigerate until required.
2. Place prosciutto on a lined baking tray and bake for 8 to 10 minutes or until crisp.  Set aside to cool then break into shards.
3. Brush both sides of baguette slices with olive oil.  Place on a lined baking tray and cook in the oven until golden and crispy.  Allow to cool slightly then rub one side of each slice with the garlic clove.
4. Wash and drain the lettuce then arrange in a large serving bowl or platter.  Add the baguette slices and prosciutto.  Cut the eggs in half and place on top of salad.  Sprinkle with shaved parmesan.  Top with anchovies, if using, then drizzle with dressing.

Recipe credit
Taste Magazine February 2014

Pearl couscous salad with poached salmon

A gorgeous recipe, easy to make and the apple is a very nice, refreshing addition
Serves 4
Preparation + cooking:  40 minutes
Ingredients

• 1 lemon
• 1½ litres (6 cups) cold water
• Salt and pepper
• 500gm salmon fillets, deboned and skinless
• Canola spray
• 125gm pearl couscous
• 1 cup boiling water
• ½​ cup chopped fresh herbs (I used dill, mint and coriander)
• ⅓ cup Greek yoghurt
• 2 tsp horseradish cream
• 1 large green apple, cored and thinly sliced
• 2 celery sticks, thinly sliced
• 2 spring onions, thinly sliced
• ½​ small cucumber, diced

​​Method

1. Slice half of the lemon.  Put the lemon slices and cold water into a deep frying pan.  Bring to boil then season.  Reduce heat to low.  Add salmon and simmer gently for 8 to 10 minutes or until fish flakes when tested.  Drain and transfer to a bowl.  Flake salmon into small pieces.
2. Meanwhile, heat a saucepan over medium heat.  Spray with oil.  Stir in couscous for 30 seconds until coated.  Add boiling water.  Reduce heat to low.  Cover and cook for 6 to 8 minutes until tender.
3. In a small bowl, combine one quarter of the chopped herbs with the yoghurt and horseradish.
4. Juice the remaining lemon half.  Combine the salmon, couscous, apple, celery, spring onions, cucumber, lemon juice and remaining herbs.  Season to taste.
5. Transfer salad to a serving plate.  Serve with the yoghurt dressing.

Recipe credit
Taste Magazine February 2014

Corn and avocado salsa

Ingredients

• 4 corn cobs
• 1 tbsp butter
• 2 avocados, finely diced
• 2 tbsp lime juice
• 2 spring onions, sliced
• ¼ cup coriander leaves, roughly chopped
• Salt and cayenne pepper, to taste

​Method

1. Remove husks and silk from corn.  Place in microwave dish with butter.  Cook on high for about 8 minutes until tender.  Cool, then use a small sharp knife to cut the kernels from the cobs.
2. Place avocado in a bowl.  Drizzle with lime juice and mix gently to coat.  Mix in corn kernels, spring onions and coriander.  Season with salt and cayenne pepper to taste.

Squashed baby potatoes with garlic and rosemary

An easy and perfect dish to serve with your favourite roast
Serves 6 to 8
Preparation + cooking:  1 hour 15 minutes
Ingredients

• 1½​ kg baby potatoes, washed but not peeled
• ¼ cup olive oil
• 6 garlic cloves
• ¼ cup fresh rosemary
• Salt and pepper

Method

1. Preheat oven to 200°C (180 fan forced).  Place potatoes in a large saucepan of salted water.  Bring to boil and cook for 10 minutes until just tender.  Drain well.
2. Drizzle half of the olive oil into a baking pan.  Add potatoes then scatter with garlic cloves and rosemary.  Use a potato masher to push rosemary into each potato until slightly squashed.  Drizzle with the remaining olive oil and season with salt and pepper.
3. Bake for about 50 minutes until crisp and golden.

Roast truss cherry tomatoes with garlic and thyme

An impressive and easy side dish
Ingredients

• Truss cherry tomatoes
• 4 garlic cloves
• Olive oil
• Fresh thyme, roughly chopped
• Sea salt and freshly ground black pepper

​Method

1. Preheat oven to 180°C (160 fan forced).  Line a flat baking tray with baking paper.
2. Place tomatoes and garlic on tray.  Drizzle with olive oil then sprinkle with chopped thyme.  Season with salt and pepper.
3. Bake until tomatoes are cooked and garlic is soft.

Smoked salmon, avocado and Persian feta salad

This is a delicious, easy summer salad for 4
Ingredients

• 1 large bag rocket/spinach lettuce mix
• 12 cherry tomatoes, halved
• 1 small purple onion, finely sliced
• 1 tbsp olive oil
• Ground black pepper
• 1 avocado, cubed
• 200gm smoked salmon, torn into large pieces
• 100gm Persian feta, crumbled
• Fresh lemon or lime juice, optional​

Method

1. Toss together the rocket, tomatoes, onion and olive oil.  Season with ground black pepper.  Place into individual serving dishes.
2. Top with avocado, smoked salmon and Persian feta.
3. Drizzle with a little lemon or lime juice (if desired).

Sweet chilli chicken and brown rice salad

Simple, versatile, delicious
Ingredients

• 500gm chicken thigh or breast fillets
• ½​ cup sweet chilli sauce
• Juice of 2 limes
• 1 cup brown rice
• 400gm can corn kernels
• 1 red capsicum, finely chopped
• 1 cup coriander, finely chopped
• Salt and pepper

Method

1. Place chicken in a shallow bowl.  Combine sweet chilli sauce and lime juice.  Cover chicken with half of the chilli mix and toss to coat.  Cover and refrigerate for 30 minutes.
2. Meanwhile, cook the rice in a large saucepan of boiling salted water according to packet directions.  Drain and cool.
3. Heat a large frying pan and cook chicken on medium for about 4 minutes on each side or until cooked through.  Roughly chop and add to rice.
4. Stir in corn, capsicum, coriander and remaining chilli mixture.  Toss to combine and season to taste.

Hint
Use whatever vegetables you have available.  I added tomato and celery for extra crunch.

Roast beetroot salad with spinach, feta and walnuts

Serves 4
Preparation + cooking:  1 hour 20 minutes plus cooling time
Ingredients

• 1 bunch (1½ kg) small to medium beetroot
• 1 packet baby spinach leaves
• ½​ cup lightly toasted walnuts, chopped roughly
• 100gm feta, diced
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and pepper

Method

1. Preheat oven to 180°C (160 fan forced).
2. Wash beetroot, remove stems and leaves.  Place beetroot in a baking dish.  Cover dish tightly with foil and roast for about 1 hour until tender.
3. Rub the skins from the beetroot and cut into bite sized pieces.  Allow to cool completely.
4. Place half of the spinach in a serving dish.  Top with beetroot, remaining spinach, toasted walnuts and feta.  Drizzle with combined oil and vinegar.  Season with salt and pepper.

Chargrilled eggplant with feta

Ingredients

• 1 large eggplant
• Olive oil
• Salt
• 100gm feta
• 1 large tomato, diced
• Fresh basil, torn

Method

1. Slice eggplant into 1cm slices.
2. Brush with olive oil and sprinkle with salt.
3. BBQ or fry eggplant slices until soft.
4. Transfer to a serving plate.  Top with feta, diced tomatoes and fresh basil. Drizzle with olive oil.

Brown rice salad

A delicious and healthy vegetarian dish
Serves 6
Preparation + cooking:  30 minutes plus refrigeration time
Ingredients

• 2 cups brown rice
• Assorted nuts and seeds such as almonds, cashews, sunflower seeds, pumpkin seeds, pine nuts
• Assorted sweet ingredients such as sultanas, raisins, currants, dried fruits, pineapple
• Assorted diced crunchy vegetables such as corn kernels, capsicum, carrot, celery, cucumber, spring onions

Curry dressing

• 2 tbsp oil
• 2 tbsp white vinegar
• 2 tsp curry powder
• 1 tsp sugar

​Method

1. Boil rice in salted water according to packet directions.  Rinse with cold water and transfer to a large serving bowl.  Allow to cool to room temperature then refrigerate until ready to serve.
2. Combine curry dressing ingredients in a jar or bottle.  Shake and refrigerate.
3. When ready to serve, toss all ingredients together and stir through the dressing.

Note
This is a truly versatile dish, the combination of ingredients are only limited by your imagination
For the meat eaters, toss through some chopped chicken or ham

Mediterranean pasta salad

If you love Italian food and deli products, this is the salad for you!  This is without doubt my most requested recipe
Make sure you leave plenty of time for the pasta to cool before serving
Serves 6
Preparation + cooking:  30 minutes plus refrigeration time
Ingredients

• 2 tbsp olive oil + 1 tbsp extra
• 2 tbsp white wine vinegar
• 1 garlic clove, very finely chopped
• 375gm tricolour pasta spirals
• ¾ cup antipasto (semi-dried tomatoes, roasted capsicum or eggplant, marinated mushrooms etc) sliced
• ½ cup pitted kalamata olives, halved
• 100gm shaved parmesan cheese
• 1 can artichoke hearts, drained and quartered
• ½ cup basil leaves, shredded

​Method

1. Combine olive oil, vinegar and garlic in a jar or bottle.  Shake and refrigerate until ready to serve.
2. Meanwhile, cook pasta according to packet directions.  Drain and toss in extra olive oil.  Set aside to cool.
3. Add the antipasto, olives, parmesan, artichokes and basil leaves to the cooled pasta.  Pour the dressing over the mixture and toss to combine.
4. Refrigerate and serve.

Extras
​Chopped anchovies, toasted pine nuts, chopped feta, capers

Basil, pine nut and parmesan pasta salad

Photo coming soon

Serves 4 to 6
Ingredients

• 400gm dried orecchiette or shell pasta
• 1 cup whole egg mayonnaise
• 2 tbsp milk
• ½​ tsp finely grated lemon rind
• Salt and ground black pepper
• 50gm baby spinach leaves
• 1 cup torn basil leaves
• ¼ cup pine nuts, toasted
• 50gm grated parmesan cheese, plus extra to serve

Method

1. Cook pasta in salted boiling water, according to packet directions until al dente.  Drain and cool to room temperature.
2. Whisk together the mayonnaise, milk and lemon rind in a large bowl.  Add spinach leaves, basil, pine nuts and parmesan.  Season to taste.
3. Toss gently to coat and top with parmesan.

Moroccan chicken salad

Photo coming soon

Ingredients

• ½​ roast chicken, boned and chopped
• 1 cup roasted sweet potato, chopped
• 1 packet baby spinach
• 1 tomato, finely chopped
• 1 small purple onion, finely sliced
• 1 can chick peas, drained
• ½​ cup roasted capsicum, chopped
• 100gm feta cheese, finely chopped
• 2 tbsp olive oil
• 1 - 2 tbsp Moroccan seasoning, according to taste
• Salt and pepper
• Lemon or lime wedges, to serve

Method

1. Combine all ingredients (except lemon or limes) in a large serving bowl.  Toss gently to combine.
2. Serve with lemon or lime wedges.

Mixed tomato salad with golden haloumi

Photo coming soon

Fresh, light and perfect for summer entertaining
Serves 4
Preparation + cooking:  15 minutes
Ingredients

• 180gm haloumi, cut into 1cm slices
• 1 punnet heirloom tomatoes, quartered
• 2 large tomatoes, sliced
• 1 red onion, thinly sliced
• Olive oil spray
• Salt and freshly ground pepper
• Olive oil
• Basil leaves

Method

1. Spray a frying pan or BBQ plate with olive oil.  Fry the haloumi gently over a medium heat until it is golden brown.
2. On a serving plate pile the haloumi, tomatoes and onion.  Season with a little salt and pepper and then finish with a drizzle of olive oil and a scattering of basil leaves.

Notes
Using different coloured ripe tomatoes really enhances the look of this salad
Keep in mind that haloumi is quite salty, so go easy with the seasoning

Maple syrup baked sweet potato

Photo coming soon

This is such a lovely dish, an absolute favourite of my family and friends
Serves 8
Preparation + cooking:  45 minutes
Ingredients

• 3 large gold sweet potatoes, peeled
• Salt and pepper
• 50gm butter
• ½ cup maple syrup
• ¼ cup brown sugar
• 2 sprigs thyme, leaves picked

Method

1. Preheat oven to 200°C (180 fan forced).  Chop sweet potato into bite sized pieces.  Place into baking dish and season well with salt and pepper.
2. Melt butter in a small saucepan, stir in maple syrup and brown sugar.  Stir until sugar is dissolved.  Pour over sweet potato and toss to coat.  Scatter over thyme and bake for 15 minutes.  Turn sweet potato gently and cook for another 15 minutes or until tender.

Potato galettes

Photo coming soon

Delicious, easy to prepare and something a little different
Makes 10 stacks
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 12 medium red-skinned potatoes, unpeeled and thinly sliced
• 180gm butter, melted
• 2 tbsp thyme leaves, plus extra for garnish
• Salt and pepper
• Toothpicks

Method

1. Preheat oven to 180°C (160 fan forced).  Line 2 large baking trays with baking paper.
2. Place potato, butter and thyme in a large bowl.  Toss to coat well then season with salt and pepper.
3. On the prepared trays, layer potato slices on top of each other to form 10 stacks.  Insert a toothpick into the centre of each stack to hold in place.
4. Bake, swapping trays halfway through cooking, for about 45 to 50 minutes or until browned and cooked through.
5. Serve galettes sprinkled with extra thyme.

Tips
Use a mandolin or 'V' slicer for perfectly uniform, thin slices
White-skinned potatoes work just as well as red-skinned potatoes
Using a muffin tray instead of baking tray will help to keep the stacks steady

Potato and red capsicum tortilla

Photo coming soon

Inspired Mediterranean cuisine, perfect for a mezze platter
Makes 24 
Preparation + cooking:  1 hour
Ingredients

• 750 gm red-skinned potatoes, thinly sliced
• 160gm chargrilled red capsicum, drained and roughly chopped
• ½ cup grated tasty cheese
• 1 bunch chives, finely chopped
• Salt and pepper
• 6 eggs
• ½ cup cream
• ¼ cup sour cream
• ½ tsp spicy tomato sauce

Method

1. Preheat oven to 180°C (160 fan forced).  Grease and line a 20cm square cake pan with baking paper.
2. ​Arrange one third of the potato slices over the base of the pan, overlapping slightly.  Top with half the capsicum, 2 tbsp cheese and one third of the chives.  Season with salt and pepper.  Repeat layers, finishing with a potato layer.
3. Whisk eggs and cream in a large jug.  Pour over potatoes.  Sprinkle with remaining cheese and chives.  Bake for about 40 to 45 minutes or until potatoes are tender.  Set aside to cool.
4. Remove tortilla from pan and cut into 24 small squares.  Combine sour cream and spicy tomato sauce in a small bowl.  Serve tortilla with a dollop of spicy cream.

Tips
​Use a mandolin or 'V' slicer for perfectly uniform, thin slices
White skinned potatoes work just as well as red skinned potatoes
Recipe credit
Woolworths Fresh Magazine

Coleslaw

Photo coming soon

Such a versatile and colourful side dish (and it's healthy)
Ingredients

• 100gm green cabbage
• 100gm red cabbage
• 100gm carrots
• 1 green apple
• 1 small onion
• 3 celery stalks
• 2 tbsp mayonnaise or salad dressing

Method

1. ​Shred cabbages, grate carrots, slice apple into matchsticks, slice onion very finely, and slice celery and place into a large serving bowl.
2. Stir through mayonnaise or salad dressing and mix until evenly coated.  Refrigerate until ready to serve.

Notes
Just about anything goes with this lovely side dish!  Throw in some other vegetables such as capsicum, corn, spring onions or even a few sultanas
​To save time, use your blender or Thermomix to chop the ingredients