Chili Lime Snapper with Corn Salsa Salad

Ingredients

1/4 cup olive oil
1 clove garlic, sliced thinly
1 fresh long green chili, seeded, chopped finely
1 tsp finely grated lime rind
4 X 180 g boneless, skinless snapper fillets
2 corn cobs (250 g), husks removed
6 red radishes (90 g), sliced thinly
45 g snow pea sprouts, trimmed
1 green onion, sliced thinly
1/4 cup loosely packed fresh cilantro leaves
1 tbsp lime juice
1 tbsp white Balsamic vinegar or white vinegar
1 tbsp olive oil, extra
1 medium avocado (250 g), sliced
lime wedges to serve

Method

  1. Combine 2 tablespoons of the oil with garlic, chili and rind in a small bowl. Add snapper, turn to coat. Set aside.
  2. Brush corn with remaining oil. Cook on a heated chargrill plate (or barbecue), turning every 2 minutes, for 8 minutes or until corn is cooked and lightly charred. Cool.
  3. Place radish, sprouts, green onion and coriander in a bowl of iced water to crisp.
  4. Cut kernels from cooled cobs. Place in a large bowl with juice, vinegar and extra oil. Remove radish mixture from water with a slotted spoon and drain on paper towel. Add to corn mixture, season to taste. Toss gently to combine.
  5. Line the chargrill plate with baking paper (ensure paper doesn’t extend over the edge. Cook snapper on heated plate, for 2 minutes each side or until just cooked through.
  6. Serve snapper with corn salsa salad, avocado and lime.

Makes 4 servings.

Source: Everyday Power Foods


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Thai Noodle Salad

Ingredients

12 oz egg-free noodles
1 large carrot, cut into thin strips
1 bunch of asparagus, trimmed and cut into 1-1/2-inch lengths
1 red (bell) pepper, seeded and cut into fine strips
4oz mangetouts (snow peas), trimmed and halved
4oz baby corn cobs, halved lengthways
4oz beansprouts
4oz can water chestnuts, drained and finely sliced

Dressing

3 tbsp roughly torn fresh basil
5 tbsp roughly chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh root ginger
2 garlic cloves, finely chopped
juice of 1 lime
2 spring onions (scallions), finely chopped
salt and cayenne pepper

Garnish

1 lime, cut into wedges
2oz roasted peanuts, roughly chopped
fresh coriander (cilantro) leaves

Method

  1. Make the dressing. Mix the basil, mint, coconut milk, sesame oil, ginger, garlic, lime juice and spring onions. Season with salt and cayenne pepper.
  2. Cook the egg-free noodles in a pan of boiling water until just tender, following the instructions on the packet. Drain, rinse under cold running water and drain again, then set aside.
  3. Cook the carrot, asparagus, pepper, mangetouts and baby corn cobs in a pan of boiling water until tender, but still crisp. Drain, plunge them immediately into cold water and drain again.
  4. Toss the noodles, vegetables and dressing together to combine. Arrange in individual bowls and garnish with the lime wedges, peanuts and coriander.

Makes 4 to 6 servings.

Source: Vegan Cooking


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Goat’s Cheese Salad with Buckwheat, Fresh Figs and Walnuts

Ingredients

1 cup couscous
2 tbsp toasted buckwheat
1 egg, hard-boiled
2 tbsp chopped fresh parsley
4 tbsp olive oil
3 tbsp walnut oil
4 oz rocket
1/2 frisée lettuce
6 oz crumbly white goat’s cheese
1/2 cup broken walnuts, toasted
4 ripe figs, trimmed and almost cut into four (leave the pieces joined at the base)

Method

  1. Place the couscous and buckwheat in a bowl, cover with boiling water and leave to soak for 15 minutes.
  2. Place in a sieve if necessary to drain off any remaining water, then spread out on a metal tray and allow to cool.
  3. Shell the hard-boiled egg and pass it through a fine grater.
  4. Toss the egg, parsley and couscous mixture in a bowl.
  5. Combine the two oils and use half to moisten the mixture.
  6. Dress the salad leaves with the remaining oil and distribute them among four large plates.
  7. Pile the couscous in the centre, crumble on the goat’s cheese, scatter with toasted walnuts and top with the figs.

Makes 4 servings.

Source: Essential Vegetarian


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Millet Salad with Roasted Radishes, Asparagus and Poached Egg

Ingredients

1 pound medium-width asparagus spears, trimmed
9 multicolored radishes, trimmed (about 1 bunch)
2-1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
2 teaspoons thyme leaves
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
3/4 cup fried millet
4 large eggs

Method

  1. Preheat oven to 425°F.
  2. Place asparagus and radishes on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss gently to coat. Sprinkle with 1/4 teaspoon salt. Roast at 425°F for 15 minutes or until crisp-tender and lightly browned, stirring after 8 minutes.
  3. Combine 1-1/2 tablespoons oil, 1/4 teaspoon salt, vinegar, thyme, mustard, and pepper in a small bowl, stirring well with a whisk.
  4. Add 1 tablespoon vinaigrette to fried millet and toss to coat.
  5. Divide radish mixture evenly among 4 plates. Drizzle remaining vinaigrette evenly over salads. Spoon about 3 tablespoons fried millet mixture over each salad.
  6. Add water to a large skillet, filling two-thirds full. Bring to a boil. Reduce heat and simmer. Break each egg into a custard cup. Gently pour eggs into pan and cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon, placing 1 egg on each salad. Serve right away.

Makes 4 servings.

Source: Everyday Whole Grain


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Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


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