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    Recipes — green salad

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    Radish, Carrot, Cucumber and Mint Salad with Pork Sausages

    For a salad bursting with flavour you can't beat this delicious sausages, radish, carrot, cucumber and mint recipe.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp honey
        •    1 cup mint leaves
        •    1 tbsp lemon juice
        •    2. tsps Dijon mustard
        •    1/4 cup (60ml) olive oil
        •    60g baby rocket leaves
        •    500g thick pork sausages
        •    2 tbsps pine nuts, toasted
        •    2 carrots, peeled into ribbons
        •    1 cucumber, peeled into thin ribbons
        •    1 bunch radishes, trimmed, thinly sliced

    Method

    1. Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
    2. Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
    3. Drizzle salad with dressing.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/radish-carrot-cucumber-mint-salad-pork-sausages/40b50d15-7785-4514-8823-004e639010e6

    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed

    Method

    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Barbecued Baby Octopus Salad with Mango Salsa and Chilli Lime Dressing

    A rich source in protein, this lively octopus salad combines the fresh mango and chilli lime.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    Ingredients

        •    juice of 1 lime
        •    juice of 1 lemon
        •    2 garlic cloves, crushed
        •    1 tbsp soft brown sugar
        •    1 1/2 tsp five-spice powder
        •    100g bag Asian salad leaves
        •    1 small red chilli, finely chopped
        •    1kg baby octopus, beaks removed


    For the mango salsa:

        •    juice of 1 lime, or to taste
        •    1 tbsp chopped coriander
        •    1 tbsp extra virgin olive oil
        •    1/2 red onion, finely chopped
        •    1 large ripe mango, peeled, chopped
        •    2 small chillies, seeds removed, finely chopped


    Method

    1. Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.

    2. For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.

    3. Preheat a barbecue or chargrill pan on medium-high heat.

    4. Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.

    5. Arrange salad leaves and octopus on plates, then top with the mango salsa.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barbecued-baby-octopus-salad-mango-salsa-chilli-lime-dressing/557be21d-38e7-4396-b7c4-f1bf54cde3f4

    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