salad

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Grilled Chicken, Mango & Avocado Salad: Food for the Soul – Lucy Lord

https://www.harpercollins.com.au/9780008421106/food-for-the-soul-over-80-delicious-recipes-to-help-you-fall-back-in-love-with-cooking/https://www.harpercollins.com.au/9780008421106/food-for-the-soul-over-80-delicious-recipes-to-help-you-fall-back-in-love-with-cooking/

Grilled chicken, mango and avocado salad with cashews and chilli lime dressing

Serves 2

2 skinless chicken breasts

1 tbsp olive oil

2 garlic cloves, finely chopped or grated

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil, roughly torn

30g cashews, roughly chopped

Lime wedges, to serve

FOR THE DRESSING

2 tbsp olive oil

Zest and juice of ½ lime

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients

together with a fork.

3. Butterfly the chicken breasts in half lengthways and use your hands to rub the olive oil over each one. Place

on the baking tray and sprinkle over the garlic, chilli powder or cayenne pepper and salt, gently rubbing

the seasoning on to both sides of the breast. Grill the chicken for 4–5 minutes on each side, turning halfway,

until golden brown.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and basil.

5. Once the chicken is cooked, thinly slice into strips and add to the salad along with the cashews. Drizzle over

the dressing and serve with lime wedges.

NOTE

• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep

in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when

you’re ready to enjoy.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

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Farro and Green Lentils: The Good Carbs Cook Book -Dr Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

Farro and Green Lentils with Cherry Tomatoes and Marinated Feta 

 

“This is a crunchy–squishy salad, for which the lentils and farro can be prepared ahead of time and, at the last minute, everything tossed together. Unlike some other grains, farro is hard to overcook.” p.162

 

PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes | SERVES: 6

 

1 cup (180 g/6 oz) small green lentils

1 cup (180 g/6 oz) farro

¼ cup (60 ml/2 fl oz) lemon juice

3 garlic cloves, crushed

½ cup (125 ml/4 fl oz) extra virgin olive oil

sea salt flakes and freshly ground pepper

400 g (14 oz) ripe cherry tomatoes, halved

1 small red onion, finely diced

1 large handful mixed herbs (parsley, thyme, chives), chopped

¾ cup (90 g/3¼ oz) crumbled marinated soft feta

Bring a large pot of lightly salted water to the boil. Add the lentils and simmer for about 20 minutes. Rinse the farro and add to the pan. Simmer for 20 minutes or until the farro and lentils are tender. Drain well.

Meanwhile, whisk together the lemon juice, garlic and oil, and add salt and pepper to taste. Put the cherry tomatoes in a large bowl.

Tip the lentils and farro into the bowl with the tomatoes, pour over the dressing with the onion and herbs and gently toss. Pile on a large serving dish with the feta spooned over the top and garnished with extra herbs.

 

 

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Fennel and Orange Salad: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-coverImages and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Fennel and orange salad

Serves 4

“Use blood oranges when they’re in season or add some shaved raw globe artichokes.” (p.76)

fennel-and-orange-salad

Ingredients

1 large fennel bulb, halved lengthways  and thinly sliced

3 baby red radishes, thinly sliced

2 oranges, rind and white pith removed, sliced into rounds

1 large avocado, quartered and sliced

seeds of 1/2 pomegranate

2 tablespoons dill sprigs (optional)

 

Orange dressing

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

 

 

Method

 

To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

 

Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.

 

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Post Script: The Dinner Ladies Fill You Fridge and Freezer – Sophie Gilliatt & Katherine Westwood

Dinner_Ladies_FRNT_COV

Fill Your Fridge and Freezer 170+ Recipes to Cook Now and Eat Later

Sophie Gilliatt & Katherine Westwood

Murdoch Books

ISBN: 9781743365854

 

Description:

Stock your fridge or freezer with nourishing dinners that can be made ahead

The evening, when time and patience are at their shortest, can be the worst part of the day to throw a meal together. And then there are the unexpected mouths to feed: a friend with a new baby, an elderly family member, a couple of uninvited ravenous teenagers.

 

Enter the Dinner Ladies, the fearsomely organised duo bringing delicious peace to busy households. They are the mistresses of stocked-up fridges and freezers thanks to a wide-ranging repertoire of nourishing, reliable make-ahead meals.

 

Family-friendly favourites dominate: there are spiced slow-cooked lamb shanks; warming curries; veggie-focused ‘thinner dinners’; and easy desserts that may not make it as far as the table, such as apricot, raspberry and coconut crumble or chocolate mint honey pots.

 

Welcome the Dinner Ladies to your kitchen and reclaim your evenings.

 

Author bio:

 

The Dinner Ladies are Sophie Gilliatt and Katherine Westwood. They first met at the school gate in 2007 and came up with the idea of preparing dinners for time-poor friends so that they would always have good homemade food in their fridges and freezers. What started as a back shed project has now grown to a fleet of delivery trucks dropping off thousands of delicious home-cooked meals every week to hungry households in their home city of Sydney.

 

Between them, the Dinner Ladies have two husbands and seven children of varying sizes, appetites and degrees of fussiness. There’s not much they don’t know about pleasing a tricky crowd.

 

My View:

This is a must have book for your kitchen library!

Last night I had a read through – we are having a shared plate/easy supper with our daughters tonight and I was looking for inspiration – I go it in bucket loads – and I haven’t even reached the dessert section yet!

 

So on my list thus far:

Chickpea and Coriander Burgers

Hummus (hommus)

Wimmera Grain Salad (barley & green lentils predominate)

Super Foods Salad

Meatballs or koftas – not sure yet both are tempting…

 

So that is tonight sorted. But this book has so much more to offer – (Chocolate Mint Honeypots aside ) so many great recipes that will keep in the fridge for a few days, recipes great for the freezer, slow cooked meals, thinner dinners, sweet and easy desserts…and my favourite  section super tasty  “spice and five”.

 

This is a keeper!

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Grilled Eggplant, Yoghurt And Rocket – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

Falafel for Breakfast cover

Recipe and images from Falafel for Breakfast by Michael Rantissi and Kristy Frawley from Murdoch Books

“Grilled Eggplant, Yoghurt and Rocket 

Serves 4 as a side dish

 

Eggplant is a staple in the Middle East and is used in many ways there. This is a lovely side dish to have at a barbecue or to serve
with grilled fish. You can also prepare it as a delicious salad (see note below).

 

2 large eggplants (aubergines)

100 g (3½ oz) rocket (arugula)leaves, torn

200 g (7 oz/¾ cup) Greek-style yoghurt

3 garlic cloves, finely chopped

4 tablespoons olive oil

 

Halve the eggplants lengthways and put them, skin side down, on a hot barbecue until their skins blacken, then turn and cook the cut sides for 3–4 minutes. This will give the eggplant a lovely smoky flavour. (You could roast the eggplant at 200°C/400°F for 30 minutes, though you won’t get the same smoky flavour.)

 

Place the eggplant halves, cut side up, on serving plates. Scatter the rocket leaves over.

 

Combine the yoghurt, garlic and olive oil in a bowl and spoon the mixture over the eggplant and rocket leaves. Season with salt and freshly ground black pepper.

 

NOTE

To make this as a salad in a bowl, leave the eggplants whole and roast on a hot barbecue until their skins blacken. Once the eggplants are cool enough to handle, peel the skins off and discard. Tear the flesh into chunks and put in a bowl with the rocket leaves. Season with salt and freshly ground black pepper. Combine the yoghurt, garlic and olive oil in a small bowl. Add to the salad, toss gently and serve.”p. 103

 

 

 

Grilled eggplant, yoghurt & rocket

Grilled eggplant, yoghurt & rocket