Shan­non Ben­nett’s sal­ads.


Sunday Herald Sun - Stellar - - Contents -

CHOP CHOP SALAD WITH “A great way to use up left­overs”

6 chicken thighs 8 rash­ers streaky ba­con 2 heads baby cos let­tuce, chopped 4 cukes (baby cu­cum­bers), sliced 250g pun­net baby truss toma­toes, sliced

Roast gar­lic dress­ing

6 whole un­peeled gar­lic cloves cup (80ml) ex­tra vir­gin olive oil 1 lemon, zested and juiced 1 tbs white wine vine­gar Pre­heat oven to 200°C. Place gar­lic in the cen­tre of a piece of foil, driz­zle with 1tbs oil then en­close in foil. Place on a tray and roast for 20 min­utes or un­til gar­lic is soft. Place ba­con in a cold large fry­pan then over medium-high heat. When it be­gins to siz­zle, cook a fur­ther 4-5 min­utes, turn­ing, un­til crisp. Drain on pa­per towel. Leave 2 tbs fat in the pan and dis­card re­main­ing. Re­turn pan to the heat, sea­son the chicken and cook for 6 min­utes a side or un­til golden and cooked through. Re­move and rest lightly cov­ered in foil. from skins, mash with a fork and com­bine with re­main­ing in­gre­di­ents. Sea­son with salt and freshly ground pep­per. Slice chicken and chop ba­con. Ar­range in bowls with re­main­ing in­gre­di­ents. Driz­zle with dress­ing and serve.

“Try with babaganoush un­der the salad”

2 tbs ex­tra vir­gin olive oil 4 x 250g lamb rump caps (or rump steaks) 6 heir­loom or truss toma­toes, cut into 3cm pieces 1 tele­graph cu­cum­ber, cut into 2cm slices 100g kala­mata olives 1 red onion, thinly sliced into rings 150g Greek feta (bro­ken into pieces) Mi­cro mint or reg­u­lar mint leaves to serve


¼ cup (60ml) ex­tra vir­gin olive oil Juice of 1 lemon 2 tbs red wine vine­gar 1 tsp dried oregano Pre­heat oven to 180°C. Heat 2 tbs oil in a large fry­pan over medium-high heat. Sea­son lamb with salt and cook, skin-side down, for 4-6 min­utes un­til caramelised. Place lamb, skin-side up, on a bak­ing tray and roast 15 min­utes for medium, or un­til cooked to your lik­ing. Rest, loosely cov­ered with foil, for 5 min­utes. For the dress­ing, com­bine in­gre­di­ents with lamb rest­ing juices in a bowl. Sea­son. Com­bine toma­toes, cu­cum­ber, olives, onion and feta and serve with sliced lamb. Top with mint and pour over dress­ing.

Place the olive oil and chorizo in a cold fry­pan and place over medium heat. When the chorizo be­gins to siz­zle, cook for 3-4 min­utes, toss­ing, un­til crisp and fat has ren­dered. Add the chilli, gar­lic and es­chalot and cook for a fur­ther 1-2 min­utes un­til fra­grant then re­move from the pan us­ing a slot­ted spoon, re­serv­ing the oil. For the dress­ing, com­bine re­served oil with lemon zest and juice and sea­son. Com­bine the beans with the spinach and half the chorizo mix­ture and driz­zle with dress­ing. Top with re­main­ing chorizo mix­ture, poached eggs and mi­cro pars­ley. 1 tsp Heat oil in a fry­pan over medium-high cook, press­ing down for 2 min­utes to skin is crisp and golden. Turn and cook for 3 min­utes or un­til cooked through. Set aside to rest, lightly cov­ered in foil. For the dress­ing, com­bine all the in­gre­di­ents and set aside. Use a man­do­line or veg­etable peeler to slice the car­rots length­ways into rib­bons. Com­bine with re­main­ing in­gre­di­ents and toss with some of the dress­ing. Serve with WOOLWORTHS SHOP­PING LIST


dried chorizo lamb rump steaks pro­sciutto bar­ra­mundi* chicken thighs streaky ba­con


but­ter or can­nellini beans kala­mata olives an­chovies baguette


eggs Greek feta parme­san


baby spinach leaves baby cos let­tuce av­o­cado cukes (baby cu­cum­bers) truss toma­toes baby truss toma­toes or other baby toma­toes cu­cum­ber kale wom­bok* (or cab­bage) Dutch car­rots red onions es­chalot (French shal­lot) red chilli bird’s eye chill­ies gar­lic lemons limes mint mung bean sprouts co­rian­der bean sprouts


ex­tra vir­gin olive oil, peanut/ vine­gar, white wine vine­gar, dried oregano, oys­ter sauce, may­on­naise, Worces­ter­shire sauce, brown sugar,

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