Smoked Salmon and Halloumi Salad


INGREDIENTS
400 g Halloumi Cheese Sliced into 2cm Batons
20ml Olive Oil
50g Butter
1 Lemon
2 Avocado Pears, Peeled & Sliced
200g Smoked Salmon Julienned
Thinly Sliced English Cucumber
Mixed Salad Leaves
Salt & Freshly Ground Black Pepper

DRESSING
150ml Olive Oil
100ml Verjuice or Red Wine Vinegar
15ml Sugar
20ml Wholegrain mustard

METHOD
1. Heat the olive oil and butter in a frying pan, until they are gently bubbling.
2. Place the halloumi in the pan in batches, cooking until the cheese is golden – about 2 minutes each side.
3. Set aside in a warm place.
4. Cut the lemon in half, and squeeze generously over the avocado and salmon, season well.
5. Empty the salad leaves into a large bowl.
6. Place the avocado, cucumber, salmon and halloumi over the top.
7. Season with salt & pepper.
8. Mix all the vinaigrette ingredients together.
9. Pour over the salad just before serving.

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Asian Shrimp Rice Bowl

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Asian Shrimp Rice Bowl – http://www.oceansbetweenkitchens.com

INGREDIENTS 
Serves 4

20 Large Shrimp (Shell and Tail removed)
3-4 cups Cooked Rice
2 Shredded Carrots
1/4 Sliced English Cucumber
4 Tbsp Pickled Ginger
1 Sliced Avocado
Handful Beansprouts
1/2 Cup Thinly Sliced Green Onion
Fresh Cilantro (Coriander)
Sesame Seeds

SAUCE
3 Tbsp Soy Sauce or Gluten Free Tamari
3 Tbsp Mirin
3 Tbsp Rice Wine Vinegar
1.5 Tbsp Sesame Oil

Combine all sauce ingredients in a bowl to serve.

METHOD
1. Place a serving of rice in the bottom of a bowl, add shrimp, carrots, cucumber, ginger, avocado and beansprouts.
2. Sprinkle with green onion, cilantro and sesame seeds.
3. Drizzle sauce over rice bowl.

Papino (Papaya) Salad

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INGREDIENTS
1 Butter Lettuce
2 Avocado Pears
1 large or 2 small Papino (Papaya)
1/4 cup long grain rice

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DRESSING
Seeds of one Papino (Papaya)
1 Chopped Onion
1/2 Cup Oil
1/2 Cup Vinegar
1/2 Cup Sugar
1 tsp Mustard Powder
1 tsp Salt

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METHOD
1. For the dressing place all the ingredients into a blender and blend until smooth. The seeds will be finely chopped.
2. Fry the rice in a dry frying pan until they start to pop and turn a light golden.
3. Remove from the pan and allow to cool
4. Wash and dry the lettuce and break into pieces. Place on a platter.
5. Peel and slice the papino-papaya. Peel and slice the avocado.
6. Arange the papino-papaya and the avocado on the lettuce.
7. Just before serving pour over the dressing and sprinkle over the rice.

Rocket Salad with Oven Roasted Golden Beets, Caramelized Red Onions, Fresh Figs and Candied Pecans

 
INGREDIENTS 
One packet fresh rocket
4 baby golden beets
One large red onion
Olive oil
Balsamic vinegar
Salt and pepper
4 fresh figs
1/2 cup Pecans
1/3 cup brown sugar
Cinnamon

METHOD
Candied Pecans 

 
1. Add the brown sugar to a frying pan and melt the sugar.
2. Add the pecans and coat throughly in the melted sugar.
3. Remove from the pan and place on a greased baking tray with foil.
4. Sprinkle with cinnamon and set aside to cool.

Roasted Beets and Caramelized Onions
1. Pre heat the oven to 400F/200C
2. Peel and quarter the beets.
3. Peel and cut the onion into wedges.
4. In one bowl, toss the beets with olive oil, salt and pepper and spread on a baking sheet.  
5.In a seperate bowl do the same to the onion but also add a few splashes of balsamic vinegar and spread on a baking sheet. 

 
6. Bake for 30 mins turning halfway.
6. Remove from the oven and cool.

Assemble 

 
1. In a medium bowl toss the rocket with balsamic vinegar and place on a serving dish.
2. Over the rocket, add the golden beets and the caramalized onion.
3. Break up the candied pecans and scatter on top.
4. Tear or quater the figs and place on top.
5. If desired, drizzle with additional olive oil and balsamic vinegar to serve. 

Japanese Noodle Salad

IMG_3784INGREDIENTS

DRESSING
60ml Soya Sauce
75ml Canola Oil
15ml rice vinegar
¼ Cup Sugar
10ml Mirin – If No Mirin Add Extra Rice Vinegar And Sugar
20ml Lemon Juice
1 Clove Garlic

SALAD INGREDIENTS
250 G Oriental Style Noodles (Hokien) I Used Italian Linguine
250 G Soya Bean Pods – Edamame Shelled
20 Snow Peas – Thinly sliced
2 Avocados – Cubed
Small Bunch Chives
1 Tbls Toasted Sesame Seeds
1. Place in the dressing ingredients into a blender and blend.
2. Boil the noodles until cooked, Drain and allow to cool.
3. Place edemame, snow peas & avocado in a bowl and add noodles
4. Pour over the dressing and mix well.
5. Place on a serving platter and sprinkle on sesame seeds and finely sliced chives.

Fatoush Salad

Love the combination of fresh salad with mint & parsley and a lemon dressing. Add sumac to bring it up to another level. Sumac is a spice available from a Mediterranean deli. INGREDIENTS   Serves 4

One head baby gem or romaine lettuce
10 baby tomatoes
4 small radish
1/4 english cucumber unpeeled
2 sticks celery
A bunch of flat leaf parsley
A bunch of mint
A handful of fresh baby peas
2 pita bread
2 tbls olive oil
1/2 tsp sumac
salt & pepper

DRESSING
Juice of a lemon
1/2 cup olive oil
1 tsp sumac
salt & pepper

METHOD
1. Wash lettuce and dry. Slice into 1/2 inch (1cm) slices.
2. Slice tomatoes in half.
3. Slice radish in half and then slice thinly.
4. Cube cucumber and slice celery.
5. Wash and dry parsley & mint. Remove stems and chop.
6. Place lettuce, tomatoes, radish, cucumber, parsley & mint and peas in a salad bowl.
7. Toast pita, split open and slice into wedges.
8. In a large frying pan heat olive oil and add pita chips with sumac, salt and pepper and toss till golden. Remove from heat and drain on absorbant paper.
9. Make dresssing by mixing lemon juice, olive oil, sumac, salt & pepper together till blended.
10. Just before serving add pita chips and dressing and mix through.

Cracked Wheat and Lentil Salad

IMG_2936INGREDIENTS
2 cups cracked wheat
1 1/2 cups lentil
1 red onion
1/2 cup pine nuts or pecans chopped but not fine
3/4 cup pepita seeds (sunflour seeds)
125g small raisins or currants
1/2 cup chopped parsley
Seedsof a pomegranate
Dressing.
1 cup lemon juice
1/2 cup olive oil
1 tsp salt
1/4 tsp black pepper
1 tbls brown sugar

METHOD
1. Cook cracked wheat according to packet instructions adding 1/2 tsp vegetable stock. Drain if any liquid left and spread out on a plate to cool.
2. Rinse lentils well. I use brown lentils or puy lentils. Cook in boiling salted water for about 25 minutes till lentils are tender. Rinse under cold water.
3. Toast pepita seeds in a dry frying pan till light golden. Set aside
4. Toast pine nuts or pecans in a dry frying pan till light golden. Set aside with pepitas.
5 Mix dressing ingrdients together. Combine cracked wheat and lentils. Finely chop the red onion and add. Add raisins/currants. Pour over the dressing and toss well. Taste and ajust seasoning.
6. Spread onto a large platter snd sprinkle over the nuts & seeds.
7. sprinkle over the pomegranate seeds and parley and serve.

Marinated cheese salad

This is delicious served with crisp flat bread or focaccia  and white wine in the summer. Due to it being marinated it will keeps for ages in the refrigerator.

INGREDIENTS
2 balls firm mozzarella cheese – cubed
250 grams feta cheese – rinsed and cubed
1/2 cup pitted black olives – cut in half
3/4 cup sun-dried tomatoes – sliced into 1/3rds
3 cloves garlic – crushed
5 whole chillies – red or green
3/4 cup pecan nuts – broken in half and added when serving
Fresh basil leaves for decorating

DRESSING
1 cup oil -not extra virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp salt

METHOD
1. Place all ingredients into a large rectangular plastic container with a lid.
2. Pour over the dressing.
3. Leave to marinade for a few days.
4. Decorate with fresh basil and pecan nuts before serving.

Sushi Salad

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INGREDIENTS

1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden

DRESSING

½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water

IMG_5394METHOD

  1. Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
  2. Spread prepared rice over a large platter.
  3. Cover with shredded carrots, cucumber and salmon.
  4. Mix all the dressing ingredients together in a bowl.
  5. Pour over the salad and lay the avocado slices around the salad.
  6. Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.

SUSHI RICE RECIPE Halve recipe

3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine

SEASONING

2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt

METHOD

  1. Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
  2. Turn heat off and steam for 10 minutes.
  3. Draw a spatula through the rice to mix.
  4. Cover with a dish towel under the lid of the pot to absorb moisture.
  5. Let stand for 10 minutes.
  6. Now transfer to a wooden bowl.
  7. Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
  8. Fan the rice mixture while it cools and mix gently.
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Blue Cheese, Apple, Dried Fig and Apricot Salad

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INGREDIENTS
1 package mixed lettuce leaves​
2 red apples
1 tsp lemon juice
2/3 cup dried apricots
2/3 cup dried figs
1 cup roasted pecans​
1/2 cup blue cheese
1/4 large cucumber

DRESSING
¼ cup canola oil
2 tbls grape vinegar
¾ tsp mustard powder​
2 tbls sugar
Salt and freshly ground pepper

METHOD

  1. Lay lettuce leaves on a platter.
  2. Quarter apples and remove the core but leave skin on.
  3. Thinly slice the apples. Sprinkle with lemon juice.
  4. Thinly slice apricots and figs and cucumber.
  5. Crumble blue cheese.
  6. Place apples, figs, apricots, cucumber, cheese and pecans on top of lettuce leaves.
  7. Combine all ingredients for the salad dressing in a small bowl and mix.
  8. Pour dressing over salad just before serving.