RISONI PRAWN SALAD
350g risoni pasta
300g cooked prawn tails
½ English cucumber, peeled and diced
1 red pepper, seeded and diced
1 red onion, finely diced
1 fennel bulb, trimmed and thinly sliced
200g feta cheese, cubed
45ml chopped dill
45ml chopped parsley
salt and pepper
60ml olive oil
30ml lemon juice
lettuce for serving
Boil the pasta according to direction, drain and rinse under cold water to remove excess starch.
Combine in a bowl with the prawns, cucumber, pepper, onion, fennel and feta. Add the herbs and season to taste.
Combine the olive oil and lemon juice and pour over the salad before serving on a bed of lettuce.
MEXICAN BEAN SALAD
4 ears of sweet corn
1 yellow pepper, seeded and diced
1 green pepper, seeded and diced
1 bunch of spring onions, chopped
400g can of kidney beans, drained and rinsed
45ml chopped coriander
1 large avocado, diced
lettuce leaves for serving
45ml fresh lime juice
25ml olive oil*
5ml ground cumin
5ml ground coriander
5ml crushed garlic
30ml sweet chilli sauce
Boil sweet corn until just tender – about 10 minutes. Remove and cool.
Cut kernels from the cob and place in a bowl.
Add the peppers, spring onion and kidney beans and mix well.
Carefully fold in the coriander and avocado.
Pour over the dressing and serve on a plate lined with lettuce leaves.
DRESSING: Combine all the ingredients in a screwtop jar and shake well.
ROASTED SWEET POTATO AND COUSCOUS SALAD
500g orange sweet potatoes, peeled and diced
2 red onions, peeled and sliced into wedges
30ml olive oil
10-15ml Moroccan spice
100g sachet of green olives, drained
250ml wholewheat couscous
250ml chicken or vegetable stock
60ml chopped coriander
10ml chopped garlic
Combine sweet potato and onion in a roasting pan. Drizzle with olive oil and sprinkle with Moroccan spice and seasoning. Toss to coat.
Roast at 180°C for 20-30 minutes until sweet potatoes are soft.
Remove and combine with the olives and feta.
Pile the couscous on to a serving plate and top with the roasted sweet potato mixture. Pour over the dressing and serve.
COUSCOUS: Put the couscous in a bowl. Pour over the hot stock, cover and set aside for 3 minutes.
Fluff with a fork, season to taste and stir in coriander.
DRESSING: Combine all the ingredients and mix well.
CHICKEN SESAME SALAD
4 chicken breast fillets
200g baby tomatoes, halved
½ English cucumber, peeled, seeded and sliced
1 red onion, thinly sliced
fried rice noodles for garnish
45ml lime juice
30ml hoisin sauce
30ml soy sauce
45ml sesame oil
45ml sesame seeds, toasted
Heat the olive oil in a frying pan and add the chicken breasts. Fry until browned and cooked through. Season well and remove from the pan. Cool, then cut into slices.
Combine with the tomatoes, cucumber, onion and coriander and toss. Pour over the dressing and serve on a bed of lettuce.
Sprinkle over sesame seeds and top with rice noodles.
DRESSING: Combine all the ingredients in a screw-top jar and shake well.
RICE NOODLES: Drop a handful of thin rice noodles into hot oil – they will puff up immediately. Remove and drain on paper towel.
HALOUMI AND ASPARAGUS SALAD
2 bunches of asparagus, trimmed and washed
2-3 nectarines, cut into wedges
45ml olive oil
250g haloumi cheese, sliced
watercress for serving
60ml orange juice
30ml plum sauce
Blanch the asparagus in boiling water until tender. Drain and refresh under cold water, then drain again and set aside.
Brush the nectarines with olive oil and cook on a griddle pan until just soft. Remove and set aside.
Brush the haloumi slices with olive oil and cook on the griddle pan until nicely lined on both sides. Remove and set aside.
Arrange the asparagus, nectarines and haloumi on a platter. Add watercress and pour over the dressing.
Serve while haloumi is still warm.
DRESSING: Combine all the ingredients in a screw-top jar and shake well. - The Star