Skewers of Ground Lamb with Fennel and Beet Salad

Ingredients

500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves

Tahini Dressing

1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper

Method

  1. To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
  2. Preheat a char-grill pan or barbecue over medium heat.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
  5. Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.

Makes 4 servings.

Source: Donna Hay

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Cauliflower and Beans Salad with Yogurt Dressing

Ingredients

1/2 small cauliflower, cut in pieces
80 g frozen mixed beans

Dressing

4 tbsp plain yogurt
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp cumin
salt
ground white pepper
ground black pepper

Method

  1. Cook cauliflower and beans in boiling water until tender.
  2. Mix dressing ingredients in a bowl.
  3. Mix cauliflower and beans with the dressing.
  4. Divide into serving plates. Sprinkle some ground black pepper before serving.

Makes 2 servings.

Source: Cookpad

Poached Egg Salad with Warm Dressing

Ingredients

1/2 cup croutons
2 tbsp extra virgin olive oil, divided 2 eggs
4 cups mixed salad leaves
2 garlic cloves, crushed
1 tbsp white wine vinegar
1/4 cup crumbled light Feta cheese
ground black pepper to taste

Method

  1. Bring 3 inches of water to a boil in a saucepan. Reduce to a gentle simmer.
  2. Break one egg into a small dish. Gently slip egg into the water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired.
  3. Meanwhile, divide the salad leaves between two plates. Arrange croutons over the leaves.
  4. Heat oil in a small fry pan. Add the garlic and saute for 1 minute. Add vinegar and heat through for about 30 seconds.
  5. Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour the warm dressing over each one. Scatter with Feta cheese and a little black pepper before serving.

Makes 2 servings.

Source: Manitoba Egg farmers

Kale Lentil Sweet Potato Salad

Ingredients

1 cup dry brown lentils
1 Tbsp extra-virgin olive oil
1 lb sweet potato, peeled and shredded
1 large or 2 small bunches organic curly leaf kale
1 large red bell pepper. thinly sliced
1 large apple, thinly sliced
1/2 cup dried cherries

Dressing

1/4 cup extra-virgin olive oil
1/4 cup raw almonds
2 Tbsp maple syrup
2 Tbsp cider vinegar
1 shallot, chopped
1 garlic clove, chopped
2 tsp lemon zest
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper

Method

  1. Place lentils in medium saucepan along with 4 cups water. Bring to a boil, reduce heat and simmer until tender, about 25 minutes. Drain and let cool.
  2. Heat oil in large skillet over medium heat. Add sweet potato and cook until tender, about 5 minutes, stirring often. Remove from pan and let cool.
  3. Tear kale leaves into approximately 2-inch pieces. Place in large bowl.
  4. To make dressing, place ingredients in blender container and blend until just slightly chunky.
  5. Pour dressing over kale. With clean hands, massage kale firmly for 3 minutes, or until tender and reduced in volume.
  6. Add lentils, sweet potato, red bell pepper, apple and dried cherries to bowl with kale and toss to combine.

Makes 6 servings.

Source: Sage magazine

Modern Japanese-style Zucchini and Beef Salad

Ingredients

4 small yellow and green zucchinis, washed thoroughly
4 cups water
1 heaped tablespoon natural sea salt
4 teaspoons extra virgin olive oil
10 oz beef tenderloin (one piece)
pinch natural sea salt
pinch cracked black pepper
2 teaspoons vegetable oil
2 teaspoons cognac
1 tablespoon butter, softened to room temperature
2 teaspoons Japanese soy sauce
1/4 lemon

Method

  1. Peel and halve the zucchinis lengthwise, then remove the seeds and slice lengthwise into long, pasta-like 1/4-inch square strips.
  2. Bring the water and salt to a boil and blanch the zucchini for 10 seconds. Drain in a colander and toss in a bowl with olive oil while it is still piping hot.
  3. Cut the beef into roughly 2-inch widths, then cut in very thin slices, and season with salt and pepper.
  4. Heat oil in a skillet and briefly saute the beef slices, then flambe with cognac and add the butter.
  5. Arrange the zucchini strips on a platter and top with beef slices. Mix the remaining meat juices in the pan with soy sauce and pour the hot dressing on top. Serve with the lemon wedge.

Makes 4 servings.

Source: Shunju New Japanese Cuisine