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Displaying items by tag: Salad
Tuesday, 17 July 2012 16:09

Greek Horiatiki Salad

Ingredients


Dressing

3 tbsp extra virgin olive oil

1½ tbsp freshly squeezed lemon juice

1 clove garlic, crushed

1 tbsp dried oregano chopped

Salad

8 ripe tomatoes, quartered and then halved

1 large continental cucumber, peeled, quartered length ways and then chopped into chunks

1 small red onion, thinly sliced

1 green pepper (capsicum), chopped into medium squares

½ cup kalamata olives

200g Greek feta cheese, cubed.

Freshly ground salt and pepper for seasoning.

Fresh crusty bread for serving, if desired

Method

Place the olive oil, lemon juice, garlic and oregano into a small jar with a screw-top lid. Season with freshly ground salt and pepper using Peugeot's Elis Sense 20cm Electric Salt & Pepper mills. Seal the jar and then shake to combine the ingredients.

Arrange the tomatoes, cucumber, onion, capsicum and olives in a bowl and top with the crumbled feta. Just before serving, pour the dressing over the salad and gently toss to combine. Garnish the salad with freshly ground black pepper and serve with a slice of thick crusty bread.


Friday, 14 December 2012 08:37

Calamari and Chorizo Salad

The Calamari and Chorizo Salad is the perfect starter to any Christmas lunch, with chickpeas, garlic and chorizo adding spice and flavour to the seafood salad. Serve as an entree and main course, or mix and match with family favourites to create the perfect menu.

Calamari and Chorizo Salad

Ingredients

1 large tomato

500 g cleaned calamari, thinly sliced into strips

1 chorizo sausage, thinly sliced

2 tbsp extra virgin olive oil

3 garlic cloves, thinly sliced

100 g dried chickpeas, soaked overnight and cooked, or 25 g canned chickpeas, rinsed and drained

1 tbsp good quality red wine vinegar

1 cup tightly packed flat- leaf parsley, roughly chopped good pinch dried chilli flakes

3 cups wild rocket

salt and pepper, to taste

Method

Blanch the tomato in boiling water for 30 seconds and peel. Quarter the tomato, squeeze out and discard seeds, then chop into small dice. Set aside.

In a bowl, lightly season the calamari with salt and pepper, then combine with the chorizo.

Heat a frypan over high heat for 2-3 minutes, then add 2 teaspoons of olive oil. Quickly fry the calamari and chorizo in three batches, for no longer than a minute on each side. Remove the calamari and chorizo and keep warm, then deglaze the frypan with a tablespoon of water, scraping the base with a wooden spoon. Tip this liquid into a small bowl and reserve. Add more oil and repeat with the remaining two batches of chorizo and calamari.

Reduce heat to medium and fry garlic for about a minute, or until soft. Add more tomato, chickpeas, vinegar and deglazed juices. Increase heat to high and cook for one minute.

Return calamari and chorizo to the frypan and stir to combine. Stir in parsley and chilli flakes and remove from heat.

Serve warm on a bed of wild rocket leaves.

For a more rustic style, try using thickly slices calamari, as pictured.

Serves 4 - 6.

Raspberry Vinaigrette

Ingredients

¼ cup of good quality Raspberry Jam

2 tbsp malt vinegar

2 tbsp lemon juice

1 tsp wholegrain mustard

¼ tsp salt

½ cup extra virgin olive oil

     

Method

Blend together the jam, vinegar, lemon juice, mustard and salt

Whisk in the olive oil

Allow flavours to infuse for two hours before whisking again and serving with crisp green salad

Salad

Ingredients

4 cups baby spinach

6 small blood oranges, peeled

& cut into wheels

½ cup pistachios

1 small spanish onion, sliced very thinly

2 avocados sliced

Method

Prepare ingredients and arrange in serving bowl

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