Hot salad: finding joy in making salad
Finding a “low-cal” salad to love has not been easy for Sam Woulidge, but she’s made it her new year’s mission to find the joy in a well-dressed plate
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Braaied lettuce salad
1. Slice each head of lettuce in half lengthways. Place in a large bowl and marinate in the dressing for 30 minutes, tossing to coat. 2. Cook the chicken according to package instructions. 3. Char the lettuce over hot coals until the …
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Summer ceviche salad
1. To make the couscous salad, prepare the couscous according to package instructions, then add the grated carrot, orange zest, ginger and coriander. Season, then add a splash of oil. 2. To make the pickled trout, combine the picklin…
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Rice salad
1. In a large salad bowl, combine all the ingredients for the salad and mix well. 2. In a small bowl, whisk the olive oil, vinegar and lemon juice and toss with the salad. Season with salt and pepper. Cook’s notes: Use any leftover …
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Mushroom carpaccio
1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter. 2. To make the salsa verde, blend all the ingredients until smooth. 3. …
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Miso-roasted brinjals
1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt. 2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time. 3. To m…
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Quinoa and avocado salad
1. Rinse the quinoa under running water using a fine sieve very well, then drain well. 2. Turn into a suitable saucepan and add the water. Bring to a bubble, then reduce the heat to low. Cover tightly and simmer for 15 minutes, or until …
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Roast sweet potato with crispy harissa chickpeas
1. Preheat the oven to 200°C. Toss the sweet potatoes and leeks in 2 T olive oil and season, arrange on a baking tray and roast for 30–40 minutes, or until crispy. 2. Toss the chickpeas in the remaining olive oil and harissa spice and…
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Slow-roasted tomato salad
1. Preheat the oven to 120°C and bring a large saucepan of salted water to the boil. 2. Cut a cross into the base of each Roma tomato and blanch in the salted water for 30 seconds, then refresh in ice-cold water. Peel each tomato, then …
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Bean pakoras
1. Preheat the oil to 160°C, or bring to a medium-high heat. Check to see if the oil is ready for frying by dropping a tiny amount of pakora batter into the oil. If it bubbles and floats, it’s ready. 2. In a bowl, combine all the rema…