SU­PER-DUPER SAL­ADS

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST SOPHIA YOUNG PHOTOCHEF AMAL WEB­STER

GREEKSALAD

PREP TIME 15 MIN­UTES SERVES 4 4 ripe roma to­ma­toes (300g), cut into wedges

2 le­banese cu­cum­bers (260g), chopped coarsely

¼ medium red onion (45g), sliced thinly

1/3 cup (60g) pit­ted kala­mata olives, halved

150g fetta, crum­bled coarsely

½ tea­spoon dried oregano leaves

¼ cup (60ml) ex­tra vir­gin olive oil

1 ta­ble­spoon red wine vine­gar

1 Place tomato, cu­cum­ber, onion, olives and fetta in a large bowl; toss gen­tly to com­bine, sprin­kle with oregano. 2 Place oil and vine­gar in a screw-top jar; sea­son, shake well. Driz­zle dress­ing over salad. Serve with fresh oregano sprigs, if you like.

MIXED CAB­BAGE SLAW

PREP TIME 20 MIN­UTES SERVES 4 ¼ cup (60ml) olive oil

1 ta­ble­spoon white wine vine­gar

2 tea­spoons whole­grain mus­tard

1 ta­ble­spoon honey

2 cups finely shred­ded green cab­bage

2 cups finely shred­ded red cab­bage

2 cups finely shred­ded wom­bok

1 medium car­rot (120g), grated coarsely

4 green onions, sliced thinly

1 Whisk oil, vine­gar, mus­tard and honey in a large bowl, then add re­main­ing in­gre­di­ents; toss gen­tly to com­bine. Salad is best served im­me­di­ately.

TABOULEH

PREP TIME 30 MIN­UTES (+ REFRIGERATION) SERVES 4 ¼ cup (50g) coarse bul­gur wheat

¼ cup boil­ing wa­ter

3 medium to­ma­toes (450g)

3 cups chopped fresh flat-leaf pars­ley

3 green onions, chopped finely

¼ cup coarsely chopped fresh mint

¼ cup (60ml) lemon juice

¼ cup (60ml) olive oil

1 Place bul­gur wheat and the wa­ter in a small heat­proof bowl. Cover with plas­tic wrap; stand for 10 min­utes or un­til wa­ter is ab­sorbed.

2 Seed and finely chop to­ma­toes. Trans­fer bul­gur wheat to a large bowl with tomato and re­main­ing in­gre­di­ents; toss to com­bine.

HEIR­LOOM TOMATO SALAD

PREP TIME 10 MIN­UTES SERVES 4 900g baby heir­loom to­ma­toes, halved

2 ta­ble­spoons small fresh dill sprigs

2 ta­ble­spoons small fresh basil leaves

¼ cup red-vein sor­rel or baby spinach leaves

150g soft mar­i­nated goat’s cheese

2 cloves gar­lic, crushed

2 ta­ble­spoons lemon juice

1 ta­ble­spoon olive oil

2 tea­spoons white vine­gar

1 Place tomato and herbs in a medium bowl. Crum­ble over goat’s cheese.

2 Place gar­lic, juice, oil and vine­gar in a screw−top jar; shake well. Driz­zle dress­ing over salad; toss gen­tly to com­bine.

Toss away the mid­week mad­ness with a sim­ple salad that brings colour and vi­tal­ity to a meal.

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