rain­bow sal­ads

Our stun­ning sal­ads pack in lots of colour­ful pro­duce that ticks all the right boxes for nutri­tion and flavour

donna hay - Fresh + Light - - Contents Issue 11 -

black rice, ginger and pa­paya salad with creamy co­conut dress­ing

¾ cup (150g) black rice

2 kaf­fir lime leaves 4cm-piece ginger, sliced

2 cups (500ml) wa­ter

200g sugar snap peas, trimmed

3 cups (240g) shred­ded pur­ple cab­bage 150g shred­ded green pa­paya

1 bunch Thai basil leaves

1 cup shiso leaves

2 long red chill­ies, thinly sliced

½ cup (25g) freshly shaved co­conut creamy co­conut dress­ing ½ cup (125ml) co­conut milk 3 kaf­fir lime leaves

1 tea­spoon finely grated ginger 2 tea­spoons fish sauce Place the rice, kaf­fir lime leaves, ginger and wa­ter in a medium saucepan over high heat. Cover and cook for 10 min­utes or un­til the mix­ture comes to the boil. Re­move the lid, re­duce heat to low and cook, stir­ring oc­ca­sion­ally, for 35–40 min­utes or un­til the rice is ten­der and the wa­ter has ab­sorbed. Set aside to cool.

While the rice is cook­ing, make the creamy co­conut dress­ing. Place the co­conut milk, kaf­fir lime leaves, ginger and fish sauce in a small bowl. Us­ing a hand-held blender, blend un­til smooth. Strain and set aside.

Place the sugar snap peas in a large heat­proof bowl, cover with boil­ing wa­ter and set aside for 1 minute. Drain and rinse un­der cold wa­ter.

Place the rice, cab­bage, pa­paya, sugar snap peas, basil and shiso in a large bowl, add half the dress­ing and toss to com­bine.

Di­vide the mix­ture be­tween bowls. Top with the chilli and shaved co­conut and driz­zle with the re­main­ing dress­ing to serve. SERVES 4.

charred corn and cap­sicum salad with creamy jalapeño dress­ing

2 red cap­sicums (bell peppers), quar­tered and de­seeded 2 corn­cobs, husks re­moved

2 ta­ble­spoons ex­tra vir­gin olive oil

200g haloumi

3 cups up­land cress+

1 av­o­cado, quar­tered creamy jalapeño dress­ing ½ cup (125ml) but­ter­milk

1 jalapeño chilli chopped, plus ex­tra sliced to serve 1 tea­spoon lime juice

1 green onion (scal­lion) sea salt and cracked black pep­per To make the creamy jalapeño dress­ing, place the but­ter­milk, jalapeño, lime juice, onion, salt and pep­per in a small bowl. Us­ing a hand-held blender, blend un­til smooth and creamy.

Pre­heat a char­grill pan or bar­be­cue to high heat. Place the cap­sicum and corn in a large bowl, add salt, pep­per and half the oil and toss to com­bine. Cook the corn and cap­sicum, turn­ing oc­ca­sion­ally, for 10–12 min­utes or un­til charred. Set aside.

Brush the haloumi with the re­main­ing oil and grill for 1 minute each side or un­til lightly charred.

Cut the ker­nels from the corn­cobs. Di­vide the haloumi, corn and cap­sicum be­tween plates. Top with the cress, av­o­cado and ex­tra chilli. Driz­zle with the dress­ing and sprin­kle with salt and pep­per to serve. SERVES 4.

+

Up­land cress is sim­i­lar to wa­ter­cress, but with a slightly milder flavour. It is avail­able from se­lected green­gro­cers and farm­ers mar­kets. If un­avail­able, use wa­ter­cress.

asian noo­dle salad with red chilli dress­ing 200g buck­wheat soba noo­dles

200g wom­bok (Chi­nese cab­bage), fine­lyf shred­ded 1 bunch radishes, thinly sliced

2 cups (160g) soy bean sprouts

8 baby cu­cum­bers (cukes), thinly sliced

1 cup co­rian­der (cilantro) leaves chopped salted peanuts, to serve red chilli dress­ing 3 long red chill­ies, roughly chopped 1 ta­ble­spoon fish sauce 2 ta­ble­spoons lime juice 1 ta­ble­spoon honey

1 ta­ble­spoon se­same oil To make the chilli dress­ing, place the chilli, fish sauce, lime juice, honey and oil in a small food pro­ces­sor and blend un­til finely chopped. Set aside.

Place the noo­dles in a large saucepan of boil­ing wa­ter and cook for 6 min­utes or un­til ten­der. Drain and re­fresh un­der cold wa­ter.

Place the noo­dles, wom­bok, radish, soy bean sprouts and half the dress­ing in a large bowl and toss to com­bine. Di­vide be­tween serv­ing bowls and top with the cu­cum­ber, co­rian­der and peanut. Driz­zle with the re­main­ing dress­ing to serve. SERVES 4. spiced freekeh and tomato salad with pomegranate dress­ing 2 tea­spoons ex­tra vir­gin olive oil 1 tea­spoon ba­harat+

¾ cup (120g) cracked freekeh

1½ cups (375ml) wa­ter sea salt and cracked black pep­per

2 green onions (scal­lions), thinly sliced 400g baby heir­loom toma­toes, sliced 2 zuc­chini (cour­gette), shred­ded mi­cro (baby) mint leaves, to serve 100g mar­i­nated goat’s cheese, crum­bled pomegranate dress­ing 2 ta­ble­spoons pomegranate mo­lasses 1 ta­ble­spoon ex­tra vir­gin olive oil 2 ta­ble­spoons wa­ter Heat the oil in a medium saucepan over high heat, add the ba­harat and freekeh and cook, stir­ring, for 1 minute. Add the wa­ter, salt and pep­per, cover with a lid and cook for 10 min­utes or un­til the mix­ture comes to the boil. Re­duce heat to low and cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til ten­der. Set aside for 10 min­utes to steam.

While the freekeh is cook­ing, make the pomegranate dress­ing. Place the pomegranate mo­lasses, oil and wa­ter in a small bowl and stir well to com­bine.

Add the onion and half the dress­ing to the freekeh and stir to com­bine.

Di­vide the tomato, freekeh mix­ture, zuc­chini and mint be­tween bowls and top with the cheese, re­main­ing dress­ing, salt and pep­per to serve. SERVES 4.

+ Ba­harat is a Middle Eastern spice mix. It is avail­able from se­lected green­gro­cers and del­i­catessens.

ja­panese seaweed salad with creamy av­o­cado ginger dress­ing

4 eggs

½ cup (125ml) soy sauce

¼ cup (12g) dried wakame+

1 green onion (scal­lion), chopped

¾ cup (180ml) wa­ter

2 tea­spoons lime juice

2 ta­ble­spoons pick­led ginger, plus ex­tra to serve sea salt flakes

1 av­o­cado

150g shred­ded daikon

2 car­rots, peeled and shred­ded

1 cup (140g) frozen pod­ded edamame, thawed black se­same seeds, seaweed salad and lime wedges, to serve Place the eggs in a medium saucepan of boil­ing wa­ter and cook for 6 min­utes. Place in cold wa­ter for 10 min­utes or un­til cooled. Peel the eggs and place in a medium bowl with the soy sauce. Set aside, turn­ing oc­ca­sion­ally, for 30 min­utes or un­til dark.

Place the wakame in a sep­a­rate medium bowl, cover with cold wa­ter and set aside for 10 min­utes to re­hy­drate. Drain well.

Place the onion, wa­ter, lime juice, ginger, salt and half the av­o­cado in a small bowl. Us­ing a hand-held blender, blend un­til smooth.

Di­vide the wakame, daikon, car­rot and edamame be­tween plates. Thinly slice the re­main­ing av­o­cado, halve the eggs and di­vide be­tween the plates. Top with the ex­tra pick­led ginger, se­same seeds, seaweed salad and dress­ing. Serve with lime wedges. SERVES 4.

+ Wakame is a type of dried seaweed. Find it at Asian gro­cery stores and in the health food aisle of su­per­mar­kets.

herby turmeric quinoa salad with pick­led car­rots

1 cup (200g) white quinoa

1¼ cups (310ml) wa­ter

1 tea­spoon finely grated turmeric

2 tea­spoons cumin seeds

1 cup (250ml) ap­ple cider vine­gar

2 ta­ble­spoons honey

400g mixed heir­loom Dutch car­rots, halved

1 red onion, thinly sliced

¾ cup (110g) raisins

½ cup (80g) nat­u­rally smoked al­monds, roughly chopped ½ cup (70g) pis­ta­chios, roughly chopped

1 cup co­rian­der (cilantro) leaves

1 cup mint leaves or­ange dress­ing ¼ cup (60ml) or­ange juice 1 ta­ble­spoon ex­tra vir­gin olive oil Place the quinoa, wa­ter, turmeric and cumin in a medium saucepan over high heat. Bring to the boil, cover with a lid and re­duce heat to low. Sim­mer for 12 min­utes or un­til al­most ten­der. Re­move from the heat and set aside to steam for 8 min­utes or un­til ten­der.

While the quinoa is cook­ing, place the vine­gar and honey in a large deep-sided tray and stir to com­bine. Add the car­rot and onion and set aside to pickle for 20 min­utes.

To make the or­ange dress­ing, place the or­ange juice, oil and 2 ta­ble­spoons of the pick­ling liq­uid in a small bowl and stir well to com­bine.

Add the raisins, al­mond, pis­ta­chio and half the dress­ing to the quinoa. Di­vide the quinoa mix­ture, car­rot and onion be­tween plates. Top with the co­rian­der, mint and re­main­ing dress­ing to serve. SERVES 4.

o be­yond greens! Ev­ery dif­fer­ent coloured veg­etable has unique nu­tri­ents, es­sen­tial for vi­tal­ity. Feel free to swap in dif­fer­ent in-sea­son pro­duce, while mak­ing sure to keep the rain­bow con­nec­tion.

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