mod­ern clas­sics

We give a few of our favourite sal­ads a nour­ish­ing re­fresh – toss them to­gether for a sat­is­fy­ing lunch or din­ner

donna hay - Fresh + Light - - Contents Issue 11 - pho­tog­ra­phy BEN DEARNLEY styling AM­BER DE FLO­RIO

Clever swaps are the se­cret to these easy sal­ads. Make a creamy pesto us­ing HEART-HEALTHY av­o­cado, or cre­ate a dress­ing with fresh herbs and but­ter­milk for a BOOST of cal­cium and pro­bi­otics.

chicken and zuc­chini noo­dle salad with creamy av­o­cado pesto

1 litre chicken stock

1 onion, quar­tered

4 bay leaves

500g chicken breast fil­lets

4 zuc­chini (cour­gette) (600g), spi­ralised or thinly sliced us­ing

a man­do­line or juli­enne peeler

250g sugar snap peas, trimmed and halved av­o­cado and basil pesto 1 small av­o­cado

1 cup basil leaves, plus ex­tra to serve

½ cup (125ml) wa­ter

1 ta­ble­spoon lemon juice

⅓ cup (25g) finely grated parme­san, plus ex­tra to serve sea salt and cracked black pep­per Place the stock, onion and bay leaves in a medium saucepan over high heat and bring to the boil. Re­duce heat to low, add the chicken and cook for 15–18 min­utes or un­til cooked through. Re­move the chicken, set aside to cool slightly and shred.

To make the av­o­cado and basil pesto, place the av­o­cado, basil, wa­ter, lemon juice, parme­san, salt and pep­per in a medium jug and, us­ing a hand-held blender, blend un­til smooth.

Place the zuc­chini, chicken, sugar snap peas and pesto in a large bowl and toss to com­bine. Di­vide be­tween bowls and top with the ex­tra parme­san, ex­tra basil, salt and pep­per to serve. SERVES 4.

fen­nel wal­dorf salad with but­ter­milk dress­ing and can­died walnuts

1 cup (100g) walnuts, roughly chopped ¼ cup (90g) honey

2 ta­ble­spoons lin­seeds (flaxseeds) sea salt and cracked black pep­per 2 ta­ble­spoons chopped chives

¼ cup dill sprigs

½ cup (125ml) but­ter­milk

3 sticks cel­ery, thinly shaved

2 baby fen­nel bulbs, thinly shaved 1 Granny Smith ap­ple, thinly sliced 80g Stil­ton cheese, crum­bled Heat a small non-stick fry­ing pan over medium heat. Add the walnuts and cook, stir­ring, for 2–3 min­utes or un­til lightly toasted. Add the honey, lin­seeds, salt and pep­per and cook for 3–4 min­utes or un­til the honey is bub­bling. Spread on a bak­ing tray lined with non-stick bak­ing pa­per, re­frig­er­ate for 10 min­utes or un­til cool and set, and chop.

Place the chives, dill, but­ter­milk, salt and pep­per in a small jug and, us­ing a hand-held blender, blend un­til smooth. Set aside.

Place the cel­ery, fen­nel and ap­ple on a serv­ing plate and toss to com­bine. Top with the dress­ing, cheese and walnuts to serve. SERVES 4.

super green broc­coli tabouli

600g broc­coli, roughly chopped

2 Le­banese cu­cum­bers, thinly sliced

1 cup flat-leaf pars­ley leaves, chopped

1 cup mint leaves, chopped

1 cup (100g) mung bean sprouts

½ cup (100g) pepi­tas (pump­kin seeds), chopped ⅓ cup (65g) mar­i­nated goat’s cheese ap­ple cider dress­ing ⅓ cup (80ml) ap­ple cider vine­gar 2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon honey sea salt and cracked black pep­per Place the broc­coli in a food pro­ces­sor and process un­til finely chopped. Heat a large non-stick fry­ing pan over high heat, add the broc­coli and cook, stir­ring, for 1–2 min­utes or un­til just cooked through. Set aside to cool com­pletely.

To make the ap­ple cider dress­ing, place the vine­gar, oil, honey, salt and pep­per in a small bowl and stir to com­bine. Set aside.

Place the broc­coli, cu­cum­ber, pars­ley, mint, sprouts, pepi­tas and dress­ing in a large bowl and toss to com­bine. Top with the goat’s cheese to serve. SERVES 4.

lemon­grass tofu noo­dle salad

4 kaf­fir lime leaves

1 stalk lemon­grass, whitew part only, chopped 2 tea­spoons fish sauce

5cm-piece ginger, peeled and chopped

1 tea­spoon sea salt flakes

1 cup (250ml) co­conut cream

500g firm tofu, cut into 3cm pieces

200g green tea noo­dles+

3 cups (75g) kale leaves, shred­ded

2 tea­spoons toasted se­same seeds

2 cu­cum­bers, chopped

2 long green onions (scal­lions), shred­ded

1 av­o­cado, quar­tered co­rian­der (cilantro) leaves and lime wedges, to serve Place the kaf­fir lime leaves, lemon­grass, fish sauce, ginger and salt in a small food pro­ces­sor and process un­til finely chopped. Add the co­conut cream and pulse to com­bine. Place half the lemon­grass mix­ture in a large bowl. Add the tofu and toss to coat. Set aside for 10 min­utes to mar­i­nate.

While the tofu is mar­i­nat­ing, cook the noo­dles in a large saucepan of boil­ing wa­ter for 3 min­utes or un­til cooked. Drain and re­fresh un­der cold wa­ter.

Heat a large fry­ing pan over high heat, add the tofu and cook for 8–10 min­utes or un­til lightly golden.

Di­vide the noo­dles, tofu, kale, se­same seeds, cu­cum­ber, onion and av­o­cado be­tween bowls. Top with the re­main­ing lemon­grass mix­ture and co­rian­der and serve with lime wedges. SERVES 4.

+ Green tea noo­dles are avail­able from Asian gro­cery stores and some su­per­mar­kets.

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