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.

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

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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.

Fatoush Salad

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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.

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.