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    Recipes — green salad

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    Chargrilled Octopus and Haloumi Salad

    Try this addictive combination of char-grilled octopus and salty haloumi to make a sensational salad.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt and pepper
        •    1/4 tsp chilli flakes
        •    2 tbsps lemon juice
        •    1 tbsp oregano leaves
        •    1/3 cup (80ml) olive oil
        •    lemon wedges, to serve
        •    1.25kg baby octopus, cleaned
        •    3 roma tomatoes, cut into wedges
        •    150g green beans, trimmed and blanched
        •    200g haloumi, drained and cut into 1cm-thick slices

    Method

    1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.
    2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.
    3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.
    4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-haloumi-salad/14b3c066-d432-4ce7-9841-bdc84cbbf2ae

    Chargrilled Octopus Salad

    This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    lime wedges, to serve
        •    1 cup fresh mint leaves
        •    2 garlic cloves, crushed
        •    1 tbsp finely chopped shallot
        •    70g snow pea sprouts, trimmed
        •    2 tbsps finely grated fresh ginger
        •    1 large red chilli, deseeded, sliced
        •    1 yellow capsicum, deseeded, thinly sliced
        •    2 tbsps kecap manis (Indonesian sweet soy)
        •    500g baby octopus, cleaned, head removed, halved
        •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced

    Method

    1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
    2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
    3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
    4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/

    Spicy Steak Salad with Blue Cheese Dressing

    I make this playful take on a chef's salad with quail eggs and shrimp as well as the usual meat and cheese. Sometimes I even serve it layered in a water glass and has the waiters pour the dressing tableside.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp dill
        •    2 tbsps milk
        •    1/2 tsp hot sauce
        •    1 tsp chile powder
        •    1/4 cup sour cream
        •    1/4 cup mayonnaise
        •    1/4 cup mild olive oil
        •    1/2 small shallot, sliced
        •    1 tbsp red wine vinegar
        •    1 tsp worcestershire sauce
        •    2 hard-cooked eggs, halved
        •    1 small garlic clove, smashed
        •    1 cup grape tomatoes, halved
        •    1 kirby cucumber, thinly sliced
        •    salt and freshly ground pepper
        •    2 romaine lettuce hearts, quartered
        •    1/2 small red onion, cut into thin rings
        •    1/4 pound crumbled roquefort or maytag blue cheese
        •    1 1/4 pounds center-cut beef tenderloin, sliced 1/2 inch thick
        •    1 serrano or jalapeño chile, halved lengthwise and seeded

    Method

    1. In a mini food processor, combine the olive oil, serrano chile, dill, chile powder and a generous pinch of salt and pepper and puree. Transfer the marinade to a bowl and add the sliced meat, turning to coat. Let stand for 10 minutes.
    2. Meanwhile, rinse out the food processor. Add the garlic, shallot, vinegar, Worcestershire sauce and hot sauce and process until the garlic and shallot are finely chopped. Add the mayonnaise, sour cream and milk and process until smooth. Add the blue cheese and pulse once or twice to combine. Transfer the dressing to a bowl and season with salt and pepper.
    3. Preheat a grill pan. Grill the beef tenderloin slices over high heat for 5 to 6 minutes, turning once, for medium-rare meat.
    4. Arrange the lettuce, tomatoes, cucumber, red onion and hard-cooked eggs on plates and drizzle with the dressing. Arrange the beef tenderloin slices on the plates and serve.



    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spicy-steak-salad-with-blue-cheese-dressing

    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact

    Method

    1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
    2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?