GREEN CHANGE

SAL­ADS ARE A SEA­SONAL STA­PLE, BUT THEY DON’T HAVE TO BE BOR­ING – TURN OVER A NEW LEAF WITH THESE FRESH COM­BI­NA­TIONS

Central and North Burnett Times - - TASTE - WORDS: CARO­LINE JONES

LEMON POPPY SEED DRESS­ING

IN­GRE­DI­ENTS

180g white su­gar (you can add more or less, ac­cord­ing to taste) 250ml lemon juice

½ brown onion, finely diced

1 tsp Di­jon-style pre­pared mus­tard

½ tsp salt

160ml veg­etable or rice bran oil 1 tbsp poppy seeds

ROCKET AND STRAW­BERRY SALAD

IN­GRE­DI­ENTS

2 pun­nets straw­ber­ries, washed, hulled and sliced

150g goat’s cheese or fetta, crum­bled

160g baby rocket leaves

¼ red onion, finely sliced

ICE­BERG LET­TUCE, FEN­NEL, GREEN PEA AND MINT SALAD

IN­GRE­DI­ENTS

½ ice­berg let­tuce, cut into wedges

1 fen­nel bulb, thinly shaved 120g green peas, fresh or frozen ½ bunch mint, leaves picked Lemon poppy seed dress­ing Salt and pep­per to taste METHOD

In a food pro­ces­sor, com­bine su­gar, lemon juice, onion, mus­tard, and salt. Process un­til well blended. With ma­chine still run­ning, add oil in a slow, steady stream un­til mix­ture is thick and well com­bined. Add poppy seeds to the dress­ing, then mix with the other in­gre­di­ents. Yields ap­prox­i­mately 500ml. Lemon poppy seed dress­ing Salt and pep­per to taste

METHOD

Gently toss all the in­gre­di­ents to­gether and serve. METHOD

Layer let­tuce wedges on a serv­ing plat­ter and top with shaved fen­nel, green peas and mint. Driz­zle with lemon poppy seed dress­ing and serve.

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