ROASTEDVEGETABLESALADWITH BABY SPINACH. Our next salad that we are going to look at is a great one for a roast and you want to stretch it to feed a few more mouths, or just great with a BBQ or even by itself
Spread vegetables over two large oven pans, with kumara and peppers in one pan and courgettes and mushrooms in the other, as they have different cooking times
But you can be creative withroasted mushrooms, tomatoes or capsicums as well. Here at the cafe we serve this saladwith grilled haloumi cheese, which is really popular
Bluenose Filletwith Quinoa & Blackened Tomato Salad,. The original recipe calls for tuna to be served on top of a quinoa, rocket (arugula), olive and blackened tomato salad, with a chopped egg and parsley dressing
The dried cranberries add a little hint of sweetness too, without being too overpowering. There is just something about the mix of the roasted kumara, and the crunch of the quinoa
The earthiness of the roasted beetroot, combines well with the pumpkin, and the peppery rocket, citrusy tang of the grapefruit, and sharp saltiness of the feta compliment the vegetables well
What really makes this salad good is the dressing the coriander and mint, some crunchy vegetables topped of with some peanuts and deep fried shallots and of course some chile
I just couldn't go past those roasted lemons. Staying with my salad theme this month, I had been thinking along the lines of perhaps a duck and crispy noodle salad
When sticky, add beef to salad, drizzle with orange juice then serve. Add sesame oil and beef. Step 1 In a medium-sized bowl combine tomato sauce, garlic, Worcestershire sauce, orange zest and beef. Cover with plastic wrap and set aside to marinate for 15-20 minutes. Step 2 In another bowl, toss salad leaves, tomatoes and onion. Cook for 4-5 minutes, slowing adding a quarter of the marinade as beef cooks. 500g beef schnitzel, sliced in strips. 4 cups mixed salad leaves
- packed withroasted pumpkin & kumara. Perfect with a Summer BBQ for those of you enjoying the summer sun in the northern hemisphere or as a satisfying salad in the cooler months for us in the depths of winter down here in the south
Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end
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