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​

​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.  Drizzle over salad and toss to combine.  Sprinkle with grated parmesan.
2. Enjoy with a good steak or your favourite summer meal.

Pancetta and Parmesan Panzanella

Serves 4
Ingredients

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

Anchovy Dressing

• 1 garlic clove, finely chopped
• 2 anchovies
• 1/4 cup olive oil
• Juice of 1/2 lemon

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 and serve as desired.

WINTER SALAD

A delicious salad, prepared in minutes!!
Ingredients

• Baby spinach leaves
• 1 small red onion, peeled & 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.
3. Toss to combine and serve as desired.

Aubergine (Eggplant) Parmigiana

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

• 1kg aubergines (eggplants)
• 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 parmesan cheese, grated
• 20gm butter

​Method

1. Preheat oven to 180 degrees.  Cut the eggplants into 1cm slices, place in colander and sprinkle with salt.  Set aside for at least 30 minutes to drain.
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 brown, adding more olive oil as necessary.  Drain on kitchen paper.
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.
6. Enjoy with a nice glass of white wine.

Crispy Roast Potatoes

This is a delicious side dish for your favourite roast.

Ingredients

• 1 kg baby potatoes or large potatoes (quartered)
• Vegetable oil
• Cooking salt

Method 

1. Preheat oven to 200 degrees.
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 be about 1cm depth).  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.

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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 etc.
Ingredients

• 200gm rice vermicelli
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 garlic clove, crushed
• 1 tsp finely grated ginger
• 2 tbsp brown sugar
• 1 teaspoon sesame oil
• 1/4 cup finely chopped coriander leaves
• 1 long red chilli, seeds removed and finely chopped
• 3 shallots, 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 shallots.  Serve as desired.

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Sea Salt Caramel Pork Crackling

I ripped this recipe out of a magazine recently (sorry I can't remember which one).  It is unusual and very, very nice.  A few things to note:

• If you have time, dry out the pork rind for 24 hours by leaving it uncovered on a tray in the fridge.
• Allow at least two hours for preparation, marinating and cooking.
• Be careful not to overcook the caramel (mine turned into toffee).

Serves 8 to 10
Ingredients:

• 750gm pork rind (scored)
  
• 1 tsp chilli flakes
  
• 1 tsp fennel seeds
  
• 2 tbsp sea salt
  
• Olive oil
  
• 100gm caster sugar

Method:

1. With a mortar and pestle, grind the chilli, fennel and sea salt into a fine powder.
   
2. Slice the rind into large strips and massage in the chilli mix, rubbing in a little olive oil as you go.  Leave to marinate for an hour.
3. Preheat oven to 220 degrees.  Place rind on a baking tray and roast for 20 minutes (keeping watch so it doesn't burn).  The crackling should be golden, crisp and bubbled.  When the crackling is ready, remove from oven and break into bite sized pieces and spread on a tray lined with greaseproof paper.
4. Place sugar in a heavy based saucepan with 50ml water and gently bring to boil.  Boil for 8 to 10 minutes until golden and caramelised.  Drizzle over the crackling and leave to set.  Serve and enjoy.

Buttered Sprouts with Chestnuts AND Bacon

Preparation + cooking:  30 minutes
Serves 8
Ingredients:

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

Method:

1. Cook Brussels 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, leaving fat behind.  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.  Season with a little salt and pepper.  Stir through bacon.  Serve as desired.

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Creamy Potato Bake with Parmesan and Prosciutto

Preparation + cooking:  2 hours
Serves 8
Ingredients:

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

Method:

1. Preheat oven to 170°C.  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 15 minutes to cool.  Serve and enjoy
   

Eggplant Fans with Parmesan Cream

A very tasty side dish (or vegetarian main) featured recently in Taste magazine.

Ingredients:

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

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Method:

1. Preheat oven to 200 degrees (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 on 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.  Enjoy.

Olive Oil Mash

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

• 1.5 kg potatoes, peeled and coarsely chopped
• 1/2 cup olive oil

​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 oil and stir to combine.  Season with salt and pepper.
4. Serve as desired.

Creamy Basil Potato Salad

Preparation + cooking time:  30 minutes
Cooling time:  60 minutes
Serves 6
Ingredients:

• 1 kg baby potatoes, washed and thickly sliced
  
• 4 bacon rashers, rind removed and thinly sliced
  
• 1 cup basil leaves, firmly packed
  
• 2 tbsp grated parmesan cheese
  
• 2 tbsp toasted pine nuts
  
• 2 garlic cloves, crushed
  
• 1/2 cup light sour cream
  
• 1/3 cup whole egg mayonnaise
  

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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 & garlic in a food processor.  Process until a thick paste forms. Add sour cream and mayonnaise then process until smooth.  Refrigerate.
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.  Serve and enjoy.

Duchesse Potatoes

Ingredients:

• 750g potatoes (peeled and chopped)
• 2 tbsp butter
• 4 egg yolks

Method:

1. Preheat oven to 200°C.  Line an oven tray with baking paper.
2. Cook potatoes in boiling salted water for about 10 mins 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 mixture onto prepared 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. Serve as desired.

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Rocket Salad with Haloumi AND Pomegranate

A light and refreshing summer salad.
Ingredients:

• 1 packet of rocket or baby spinach (or both)
• 1 small continental cucumber, finely sliced
• 1 roma tomato, chopped
• 1 block Haloumi, cut into 1cm slices
• 2 tbsp olive oil (plus extra to serve)
• 1/2 cup pomegranate seeds
• 1/2 cup toasted pine nuts

​Method:

1. Mix the rocket/spinach leaves, cucumber and tomatoes in a serving bowl.
2. Heat olive oil in a small frying pan or BBQ grill.  Fry both sides of Haloumi until golden brown.  Chop roughly and add to salad.  Add pomegranate seeds and pine nuts.
3. Drizzle with olive oil and toss to combine.
4. Serve and enjoy.

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Special Fried Rice

Serves 4, as a main course
Preparation + Cooking:  30 minutes
Note the rice must be cooked in advance and allowed to cool thoroughly.  I used 2 cups of uncooked Jasmine rice.  Microwave rice also works well.
Ingredients:

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

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Method:

1. Heat 1 tbsp of peanut oil in a wok or frying pan over high heat, add eggs and swirl quickly to form omelet shape. 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 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 1 minute.
   
3. Combine sherry, 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.
   
4. Transfer to a serving dish and enjoy.

Classic Caesar salad

Serves 4
Preparation + cooking time:  45 mins
Ingredients:

• 4 eggs, hard-boiled and peeled
• 6 slices prosciutto
• 1/2 small baguette, thinly sliced
• 2 tbsp olive oil
• 2 cos lettuce, outer leaves removed 
• 1 garlic clove
• Shaved parmesan, 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

Method:

1. Preheat oven to 180 degrees.  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 (optional)  then drizzle with dressing.
5. Serve and enjoy.

Pearl Cous Cous Salad with Poached Salmon

A gorgeous recipe from the February edition of Taste magazine.  It was easy to make and the apple was a very nice addition.

Serves 4
Preparation + cooking:  40 minutes
Ingredients:

• 1 lemon
  
• 1.5L (6 cups) cold water
  
• 500gm salmon fillets (I used boned & skinless)
  
• 125gm pearl cous cous
  
• 1 cup boiling water
  
• 1/2 cup chopped fresh herbs (I used dill, mint & coriander)
  
• 1/3 cup Greek yoghurt
  
• 2 tsp horseradish
  
• 1 large green apple, cored and thinly sliced
  
• 2 celery sticks, thinly sliced
  
• 2 green shallots, thinly sliced
  
• 1/2 small cucumber, diced (optional)
  

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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 into 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.  Season to taste.
   
4. Juice the remaining lemon half.  Combine the salmon, cous cous, apple, celery, shallots, cucumber (optional), lemon juice and remaining herbs.  Season to taste.  Transfer to a serving plate.  Serve with the yoghurt dressing.
   

Corn AND Avocado Salsa

Ingredients:

• 4 corn cobs
• 1 tbsp butter
• 2 avocados, finely diced
• 2 tbsp lime juice
• 2 shallots, sliced
• 1/4 cup coriander leaves, roughly chopped
• Cayenne pepper, to taste

​Method:

1. Remove husks and silk from corn.  Place in microwave dish with butter.  Season with salt and pepper.  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 with fingers to coat.  Mix in corn kernels, spring onions and coriander.  Season with salt and cayenne pepper to taste.
3. Serve as desired.

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Squashed Baby Potatoes with Garlic AND Rosemary

An easy and perfect dish to serve with your favourite roast!

Serves 6 to 8
Preparation + cooking time:  1hr 15minutes
Ingredients:

• 1.5kg baby potatoes, washed but not peeled
• 6 garlic cloves, peeled
• 1/4 cup olive oil
• 1/4 cup fresh Rosemary leaves

Method:

1. Preheat oven to 200 degrees (180 fan-forced).  Place potatoes in a large saucepan of salted water.  Bring to boil and cook for 10 minutes.  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.

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Roast Truss Cherry Tomatoes with
​Garlic AND Thyme

An impressive and easy side dish.
Ingredients:

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

​Method:

1. Preheat oven to 180 degrees.  Line a flat baking tray with greaseproof paper.
2. Place tomatoes and garlic on tray.  Drizzle with olive oil then sprinkle with chopped fresh thyme.  Season with salt and pepper.
3. Bake until tomatoes are cooked and garlic is soft.
4. Serve as desired.

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Smoked Salmon, Avocado AND Persian feta salad

This is a delicious, easy summer salad for 4.  Enjoy!
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
• 100 gm 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 in individual serving dishes.
2. Top with avocado, smoked salmon and Persian Feta.
3. Drizzle with a little lemon or lime juice (if desired).
4. Serve and enjoy.

Sweet Chilli Chicken AND Brown Rice Salad

Simple, versatile, delicious.
Ingredients:

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

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 & 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 & remaining chilli mixture.  Toss to combine and season to taste. Serve as desired.

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

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ROAST Beetroot Salad with SPINACH, Feta
​AND Walnuts

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

• 1 bunch (1.5kg) small to medium beetroot
• 1/2 cup water
• 1 packet baby spinach leaves
• 1/2 cup lightly toasted walnuts, chopped roughly
• 100gm feta, diced
• 2 tbsp olive oil
• 1 tsp red wine vinegar

Method:

1. Preheat oven to 180 degrees (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.
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 freshly ground pepper.

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ROCKET POLENTA WEDGES

Ingredients:

• 60gm butter
  
• 1 small leek, washed and finely chopped
  
• 2 cloves garlic, crushed
  
• 1/2 cup plain flour
  
• 3 tbsp polenta
  
• 1 cup milk
  
• 4 eggs, separated
  
• 1/2 cup grated parmesan cheese
  
• 125gm rocket, coarsely chopped

Method:

1. Preheat oven to 200 degrees. Grease and line a 19 x 29cm slice pan, extending paper 2cm above edge of pan.
2. Heat butter in a medium saucepan, cook leek and garlic until soft. Gradually stir in flour and polenta, cook stirring for 1 minute. Remove pan from heat, gradually add milk.
3. Return to heat and cook stirring until mixture boils and thickens. Remove from heat, stir in lightly beaten egg yolks, cheese and rocket. Season with salt and pepper.  Transfer mixture to a large bowl.
4. Beat egg whites in small bowl until soft peaks form. Fold egg whites into polenta mixture in two batches. Spread into prepared pan, bake uncovered for about 30 minutes until browned and cooked through . Turn onto board and cut into wedges. Drizzle with olive oil.
   

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Char-Grilled Eggplant with Feta

Ingredients:

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

Method:

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

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Brown Rice Salad

Ingredients:

• 2 cups brown rice
  
• Assortment of nuts and seeds (almonds, cashews, sunflower seeds, pumpkin seeds etc)
  
• Sultanas (or raisins, currants, dried fruits etc)
  
• Assorted diced crunchy vegetables (corn kernels, capsicum, carrot, celery, spring onions etc)
  
• Ham or chicken, diced (optional)

Curry Dressing:

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

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Method:

1. Boil rice in salted water until cooked (approx 20 minutes).  Rinse with hot water.
2. Transfer to a large bowl, allow to cool to room temperature then refrigerate.
   
3. Shake all Curry Dressing ingredients together and refrigerate.
   
4. When rice is cold, combine all ingredients and stir dressing through. Refrigerate until ready to serve.

Mediterranean Pasta Salad

Ingredients:

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

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Method:

1. Combine olive oil, vinegar and garlic in a jar or bottle.  Shake and refrigerate for 1 hour.
   
2. Meanwhile, cook pasta, drain and toss in extra olive oil.  Set aside to cool.
   
3. Add the antipasto, parmesan cheese, artichokes and basil leaves to the cooled pasta.  Pour the dressing over the mixture and toss to combine.
4. Refrigerate and serve as required.

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
• 1/2 tsp finely grated lemon rind
• 50gm baby spinach leaves
• 1 cup torn basil leaves
• 1/4 cup pine nuts, toasted
• 50gm grated parmesan cheese
• Shaved parmesan and ground pepper to serve

Method

1. Cook pasta 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.  Season to taste.
3. Add spinach leaves, basil, pine nuts and parmesan.  Season to taste.
4. Toss gently to coat and top with shaved parmesan and freshly ground pepper.

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Moroccan Chicken Salad

Photo coming soon!
Ingredients

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

Method

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

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