Shannon Bennett’s salads.
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
ADD TO TROLLEY MEAT/SEAFOOD
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
I N T H E PA N T R Y
extra virgin olive oil, peanut/ vinegar, white wine vinegar, dried oregano, oyster sauce, mayonnaise, Worcestershire sauce, brown sugar,