Moroccan Lamb and Feta Salad

Tonight’s dinner…

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Moroccan Lamb and Feta Salad
from taste.com.au

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Chicken & Wombok Salad

I’ve found a new favourite salad…Chicken & Wombok…on my number 1 favourite recipe website, taste.com.au.

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But what I’m most excited about is finding Pepperplate, the coolest app for managing all of my favourite recipes on taste.com.au, and a number of other websites. I can compile them, create a plan of our meals for the week, and then automatically generate a shopping list. I can also create menus to refer back to, such as a dinner party menu. It’s just perfect. I love it! What’s your favourite app?

Roasted Vegetable Cous-cous Salad

Over 10 years ago I found a wonderful recipe for the most delicious salad in Delia Smith’s Summer Collection recipe book – infact my sister may have even introduced me to it. I’ve made it at least 20 times since then…which is a lot for a gal who rarely makes the same thing twice! I’ve just discovered you can find the recipe online at Delia’s website

Here’s my version with a few adaptions, as detailed below:

Firstly, I use whatever vegetables I have that are suitable for roasting – most recently pumpkin, carrot, capsicum and tomatoes. Delia’s recipe suggests including mixed salad leaves.  I have made the recipe with and without them and I think it works well either way. Without the salad leaves it keeps very well if there is any left over!  The recipe also suggests goats cheese, but this time I used fetta. It’s quite a different taste but again works well with the delicious harissa-style dressing. 

I highly recommend trying this recipe! Delicious.

One Healthy Salad

One look confirms that this is a salad full of goodness…

And to my great surprise and relief – it was also delicious.  I’m trying to up the ante on healthy eating and a rocket, chickpea, celery, coriander, English spinach and spring onion salad dressed in a little lemon juice, garlic and a splash of extra virgin olive oil seemed to be a good start.  I was originally inspired by a recipe that I found that included all of these ingredients as well as quinoa and tuna.  I saved the quinoa and tuna for another day. For me this seemed like quite enough…and it was!

Haloumi with Santorini Salad

What could be better than haloumi and a Greek style salad?

Haloumi with Santorini salad
from taste.com.au

  • 250g haloumi cheese*, cut into 2cm cubes
  • 1 tbs plain flour
  • 1/2 tsp paprika
  • 140ml olive oil
  • Juice of 1/2 lemon, plus extra to squeeze
  • 1 small red onion, thinly sliced
  • 1 telegraph cucumber, seeds removed, cut into 2cm chunks
  • 1 punnet cherry tomatoes, halved
  • 1 each green, yellow and red capsicum, seeds removed, cut into 2cm chunks
  • 1 tbs chopped fresh oregano
  • 12 kalamata olives

Pat the haloumi dry with paper towel.

Mix the flour and paprika, dust cheese in mixture and set aside.

Combine 4 tablespoons (80ml) oil with juice, season and set aside. In a large bowl, toss together a salad with remaining produce.

Heat remaining oil over high heat in a non-stick frypan.

Cook haloumi for 2-3 minutes until golden, then toss while still warm with salad and dressing.

Serve at once, with extra lemon if desired.

 

Smoked Salmon Salad

Salads are just so simple – a potpourri of refrigerator ingredients.

I created this one with mixed salad leaves, cucumber, roasted capsicum, smoked salmon, capers, caperberries and a squeeze of lemon juice. Yum!

A Spanish Cafe Salad

I think we’ve all established that I love Jill Dupleix. Today’s lunch just deepened that love a little more. A Spanish Cafe Salad from ‘Totally Simple Food’ (of course!). I followed the recipe to a tee…particularly the opening comment where Ms Dupleix explains that it is extremely flexible – ‘…make it your own’. So I dropped the asparagus and tomato and added some feta and grilled flat bread. Not sure that it is still Spanish but it was delicious.

Spanish Cafe Salad
From Totally Simple Food by Jill Dupleix

150g fine green beans, trimmed
250g asparagus, trimmed
Salt
2 tomatoes
1/2 cucumber
200g mixed salad leaves
8 small artichoke hearts, preserved in oil
2 tbsp olives
12 thin slices serrano ham

Dressing:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Sea salt
Freshly ground black pepper

Cook the green beans and asparagus in simmering salted water for 4 minutes. Drain and cool under cold running water, then drain again.

Cut the tomatoes into quarters, or eighths if large. Peel the cucumber, halve lengthwise and slice finely.

To make the dressing, whisk the ingredients together in a large bowl. Toss the leaves, green beans and asparagus in the dressing and arrange on four dinner plates. Toss the tomatoes, cucumber, artichoke hearts and olives in any remaining dressing and scatter them freely over the leaves.

Using a fork, pull a few of the buried leaves to the surface. Drape the slices of serrano ham on top of the salad and serve.