Tag: bbq salad ideas

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Ingredients

• 1kg small chat potatoes
• 100ml extra virgin olive oil
• 5 spring onions, thinly sliced on an angle
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped flat-leaf parsley leaves
• 2 teaspoons chopped fresh oregano
• 1/2 cup (75g) pitted kalamata olives, halved
• 1 cup (80g) shaved parmesan

Directions

1. Preheat the oven to 190°C.
2. Place the potatoes in a baking dish.
3. Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
4. Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
5. Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
6. Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.

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Ingredients

• 1.4L vegetable stock
• 2 cups (400g) white quinoa, rinsed, drained
• 1 red onion, thinly sliced
• 1 each witlof (Belgian endive) and cos lettuce, leaves separated
• 1 Lebanese cucumber, thinly sliced
• 1 avocado, sliced into thin wedges

DRIED CHERRY TOMATOES

• 1 bunch thyme, leaves picked
• Finely grated zest of 1/2 an orange
• 1/4 tsp caster sugar
• 250g cherry tomatoes, halved

LIME & CORIANDER DRESSING

• 1 egg yolk
• Juice of 2 1/2 limes
• 1 tbs white wine vinegar
• 1 tsp honey
• 2/3 cup (165ml) grapeseed oil
• 1/4 cup (60ml) olive oil
• 1 bunch coriander, leaves picked, finely chopped
• Pinch each of ground cumin and cayenne pepper

Directions

1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
2. For the dried tomatoes, combine thyme, orange zest, sugar, tomato and 1/2 tsp salt flakes in a bowl. Arrange tomato, cut-side up, on prepared tray. Roast for 90 minutes or until dried but still plump. Set aside. (Dried tomato can be stored, covered, at room temperature for up to 1 day.)
3. For the dressing, combine egg yolk, lime juice, vinegar and honey in a narrow jug. Using a stick blender, blend while adding oils in a slow, steady stream until combined and emulsified. Stir through herbs and spices, and chill until needed.
4. To cook the quinoa, bring stock to the boil in a saucepan over high heat. Add quinoa and cook for 12 minutes or until tender. Drain and set aside to cool.
5. Soak onion in cold water for 5 minutes to soften its flavour. Drain. Arrange all ingredients on a platter and drizzle with a little dressing. Serve with remaining dressing on the side.

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Ingredients

• 1kg Jerusalem artichokes, thickly sliced (smaller artichokes halved)
• 2 tbs extra virgin olive oil
• 50g unsalted butter, chopped
• 1/2 cup (50g) roasted walnuts
• 1/3 cup (75g) caster sugar
• 1 bunch baby rocket
• 100g gorgonzola dolce, cut into thin wedges (substitute other blue cheese)
• Chervil sprigs, to serve

WALNUT AND VERJUICE DRESSING

• 1 tsp Dijon mustard
• 2 tbs verjuice
• 2 tbs walnut oil

Directions

1. Preheat oven to 200°C. Grease 2 baking trays and line with baking paper. Divide artichoke between prepared trays.
2. Drizzle with oil and toss to coat. Roast, stirring halfway, for 1 hour or until tender.
3. Melt butter in a pan over medium heat. Cook, swirling the pan, for 2-3 minutes or until butter foams and turns nut brown. Toss through artichoke and set aside.
4. Meanwhile, to make the candied walnuts, place walnuts on a baking tray lined with baking paper.
5. Place sugar in a non-stick frypan over medium heat and cook, shaking the pan occasionally, for 5-6 minutes or until golden. Pour caramel over walnuts and sprinkle with a pinch of salt. Set aside to cool completely.
6. For the dressing, combine mustard and verjuice in a bowl. Gradually whisk in walnut oil until well combined. Set aside.
7. Coarsely break up candied walnuts and add to a bowl with artichoke mixture, rocket, gorgonzola and a little dressing.
8. Toss gently. Scatter with chervil and drizzle with remaining dressing to serve.

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Ingredients

• 3 large red capsicums, seeded, halved
• 2 large green capsicums, seeded, halved
• 500g Sweet Baby Capsicums, seeded, halved
• 1/4 cup (35g) dried cranberries
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/3 cup (40g) pitted green olives, halved lengthways
• 1 tbsp drained baby capers
• Extra virgin olive oil, to drizzle
• 2 tbsp pine nuts, toasted
• Flat-leaf parsley leaves, to serve

Directions

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut each red and green capsicum half into 3 even pieces. Arrange, cut-side up, in a single layer on 1 lined tray. Spray with olive oil spray.
2. Arrange the baby capsicum in a single layer on the remaining tray. Spray with olive oil spray. Bake combined capsicum for 30 mins or until the baby capsicum is tender. Remove the baby capsicum from the oven. Bake the red and green capsicum for a further 10 mins or until tender.
3. Meanwhile, place the cranberries in a small bowl with the vinegar and lemon juice. Set aside for 30 mins to soak.
4. Arrange the combined capsicum on a large serving platter. Spoon over the cranberry mixture. Sprinkle with the olive and capers. Drizzle with the oil and sprinkle with the pine nuts and parsley to serve.

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Ingredients

• 75g broccoli, cut into small florets
• 50g podded frozen edamame
• 75g (1/2 cup) cooked quinoa
• 75g cherry tomatoes, halved
• 1 tbsp chopped fresh continental parsley leaves
• 2 tsp chopped roasted unsalted almonds
• 2 tsp fresh lemon juice
• 1 tsp extra virgin olive oil
• 1 tbsp hummus
• Select all ingredients

Directions

1. Steam, boil or microwave broccoli and edamame for 2 minutes or until tender. Drain. Refresh under cold running water. Drain.
2. Arrange the broccoli, edamame, quinoa and tomato in a serving bowl.
3. Sprinkle with parsley and almonds .
4. Drizzle over lemon juice and oil . Season.
5. Dollop with hummus to serve.

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Ingredients

• 800g cauliflower, cut into florets
• 500g broccoli, cut into florets
• 320g jar marinated goats’ cheese
• 1 lemon, zested, juiced
• 1/4 cup chopped flat-leaf parsley
• 1 large green apple, cut into thin sticks
• 45g box lemon & herb dukkah
• 1/2 cup natural sliced almonds

Directions

1. Bring a large saucepan of water to the boil over a high heat. Add cauliflower and return to the boil. Cook for 5 minutes.
2. Add broccoli. Cook for 4 minutes. Drain and refresh in a large bowl of iced water. Drain and place in a large bowl.
3. Drain ⅓ cup oil from the cheese into a jug.
4. Whisk in 2 tbs lemon juice and parsley.
5. Add to cauliflower mixture with apple and half of the dukkah. Season with salt and pepper. Toss to combine.
6. Transfer the cauliflower mixture to a serving platter. Crumble over the cheese, sprinkle with remaining dukkah, almonds and lemon zest. Serve.