Salad days
Dress up your greens
Soba noodles with miso ku¯ mara, green vege & ponzu dressing
The Japanese flavours of this cold noodle salad are perfect for warm summer evenings.
2 tbsp miso paste
2 tsp sugar
2 tbsp sesame oil
1 large ku¯ mara, peeled, cut into
2cm-thick rounds
360g soba noodles
150g snow peas, trimmed
1 cup frozen podded edamame
beans
80ml (1⁄3 cup) soy sauce
1 tbsp raw sugar (or white sugar) 2 tbsp lime juice
2 lebanese cucumbers, thinly sliced 2 spring onions, thinly sliced
2 tsp toasted sesame seeds
Heat oven to 200C. Put the miso paste, sugar, 1 tablespoon of the sesame oil and 1 teaspoon water in a bowl and stir to combine.
Line a baking tray with baking paper. Arrange the ku¯ mara on the prepared tray, then brush both sides of the slices with the miso mixture to coat. Roast in the oven for 16 minutes, turning halfway through, or until the ku¯ mara is golden and cooked through.
Meanwhile, bring a large saucepan of water to the boil. Cook the soba noodles for 5 minutes, then add the snow peas and edamame and cook for a further 1 minute. Drain and refresh the noodles and vegetables under cold running water.
Meanwhile, to make the ponzu dressing, heat the soy sauce in a small saucepan over low heat until warm. Remove from the heat, then stir in the raw sugar and remaining tablespoon of sesame oil. Finally, stir in the lime juice.
Put the noodles, snow peas and edamame in a large bowl with the cucumber, spring onions and ponzu dressing and toss to combine. Top with the ku¯ mara and scatter with the sesame seeds then serve. Serves 4
Middle Eastern lamb salad with pumpkin & pomegranate
This delicious, texturally rich salad is perfect for entertaining – serve it alongside other salads, dips and flatbreads as a Middle Easterninspired feast to cater for a crowd.
1⁄2 cup pearl barley
1⁄2 cauliflower, cut into florets 500g pumpkin, deseeded, cut into
4cm wedges
90ml extra virgin olive oil
2 tbsp pomegranate molasses 1 tsp ground allspice
12 frenched lamb cutlets 400g can chickpeas, rinsed and
drained
1 pomegranate, seeds removed Handful of mint leaves Handful of flat-leafed parsley leaves Lemon wedges to serve
Heat oven to 200C. Put the barley and 500ml (2 cups) water in a saucepan and bring to the boil over medium-high heat. Cover with a lid and simmer for 20 minutes or until tender. Drain and set aside.
Meanwhile, arrange cauliflower and pumpkin on an oven tray. Drizzle with 1 tablespoon of the oil, and season with salt and freshly ground black pepper. Toss to coat, then roast the vege for 20 minutes or until tender.
To make the dressing, whisk a further 60ml (1⁄4 cup) of the oil with the pomegranate molasses until combined. Season and set aside.
Combine the final 1 tablespoon of oil with the allspice in a bowl and season. Coat the lamb cutlets with the mixture. Heat a large frying pan over medium-high heat. Cook the cutlets for 1-2 minutes each side for medium-rare or until cooked to your liking.
Arrange the barley, chickpeas, pomegranate seeds, herbs, pumpkin, cauliflower and lamb cutlets on a platter. Drizzle with the pomegranate molasses dressing and serve with lemon wedges. Serves 4
Fijian kokoda salad
This refreshing raw fish salad is the perfect way to showcase your catch of the day – should you have been so lucky.
500g skinned and boned white fish,
cubed to 1.5cm
1 small red onion, finely chopped Juice of 1 lime, plus extra lime
wedges to serve
Juice of 1 lemon
270ml coconut cream
2 vine-ripened tomatoes, quartered,
deseeded, coarsely chopped 1 lebanese cucumber, halved lengthwise, deseeded,
coarsely chopped
1 red capsicum, deseeded, cubed
to 1cm
1 long green chilli, deseeded, finely chopped
2 baby cos lettuces, trimmed, cut
into wedges
Combine the fish, onion, lime and lemon juice in a non-metallic bowl and season with salt and freshly ground black pepper. Mix well, then refrigerate for 50 minutes or until the fish has turned opaque.
Add the coconut cream, tomatoes, cucumber, capsicum and chilli to the fish and mix to combine. Serve the salad with the cos wedges and lime wedges. Serves 4