Apr 15, 2016
Marinated Mushroom Salad
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Directions
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Apr 15, 2016
Marinated Mushroom & Chicken Salad
Ingredients
1/3 cup olive oil
1 long red chilli, finely chopped
1 long green chilli, finely chopped
2 limes, juiced
1 tsp caster sugar
400g button mushrooms, quartered
1 barbecue chicken, skin removed, flesh shredded
1 bunch rocket, shredded
Directions
Combine the oil, red and green chilli in a medium frying pan over medium heat. Cook, stirring often for 4 minutes until the oil is hot. Remove from the heat, add lime juice, caster sugar and season with salt and pepper.
Place the mushrooms in a large bowl, pour over three-quarters of the warm chilli oil dressing and toss well to coat the mushrooms. Cover and set aside for 30 minutes, tossing every 10 minutes to marinade.
Stir the chicken and rocket into the mushrooms and toss well to combine.
Spoon into serving bowls, drizzle with remaining dressing. Season with salt & pepper and serve.
Apr 15, 2016
Freekeh, Portobello Mushroom and Haloumi Salad
Ingredients
3 cups boiling water
1 1/2 cups dry freekeh*
8 large Portobello mushrooms
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 garlic cloves
1 tsp salt
Freshly ground pepper
2 large zucchinis, sliced lengthways
1 red capsicum, cut into 3cm wide strips
Extra virgin olive oil spray
180g halloumi, sliced
2 large handfuls of rocket leaves
1/2 red onion, finely sliced
*Freekeh (pronounced free-ka) is a wholegrain wheat cereal that can be purchased at major supermarkets and health-food stores.
Directions
Preheat the BBQ to medium to high heat.
In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!
In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.
BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.
Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.
In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.
Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!
Apr 14, 2016
Asian-Style Prawn Salad
Ingredients
¼ cup light soy sauce
2 garlic cloves, crushed
1 tsp Chinese five spice
1 tbs brown sugar
2 tbs sweet chilli sauce
2 tbs extra light olive oil or grape seeds oil
400g button mushrooms, halved
24 medium cooked prawns, peeled (tails intact), deveined
100g pkt baby Asian Green salad leaves
1 red capsicum, cut into thin strips
1 cup bean sprouts, trimmed
2 carrots, peeled, cut into thin matchsticks
½ cup coriander leaves
½ cup mint leaves
prawn crackers, to serve
Directions
Combine soy sauce, garlic, five spice, sugar, sweet chilli sauce and oil in a screw-top jar. Shake until well combined.
Place mushrooms in a large ceramic bowl. Pour over three-quarters of the dressing. Stir gently to coat. Cover and stand for 30 minutes to marinate.
Add prawns, salad greens, capsicum, bean sprouts, carrot, coriander and mint to the marinated mushrooms. Toss gently to combine. Spoon over the remaining dressing. Serve with prawn crackers.
Recent Comments