• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — salad

    Moroccan Lamb Salad

    We love the melt-in-your-mouth soft feta and pumpkin pieces in this lamb recipe.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps water
        •    2 tsps olive oil
        •    olive oil, to drizzle
        •    300g natural yoghurt
        •    1 garlic clove, crushed
        •    55g (1/3 cup) pine nuts
        •    100g baby spinach leaves
        •    2 tbsps Moroccan seasoning
        •    1/3 cup fresh mint leaves, chopped
        •    2 Lebanese cucumbers, thinly sliced
        •    1 Lebanese cucumber, finely chopped
        •    2 (about 500g lamb eye of loin (backstraps)
        •    1 small fresh red chilli, halved, deseeded, finely chopped
        •    1 x 180g ctn South Cape Persian feta, drained, crumbled
        •    750g butternut pumpkin, deseeded, peeled, cut into 2cm pieces

    Method

    1. Preheat oven to 200°C. Place the pumpkin on a baking tray. Drizzle over a little oil and toss to coat. Roast for 20 minutes or until tender. (Alternatively, place pumpkin in a microwave-safe dish. Cook, covered, on High/800watts/100% for 4-5 minutes or until tender).

    2. Meanwhile, combine the yoghurt, garlic, mint, cucumber, chilli and water in a bowl. Season with salt and pepper.

    3. Heat a large frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl.

    4. Heat the oil in the frying pan over medium-high heat. Sprinkle seasoning over the lamb. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thickly slice across the grain.

    5. Place the pumpkin, lamb, spinach, cucumber and pine nuts in a large bowl and gently toss until just combined. Divide among serving plates. Top with feta. Serve with the yoghurt mixture.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb-salad/cee4bea0-56d8-41cd-8076-1d32654bd55c

    Octopus and Potato Salad Recipe

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    garnish: lemon wedges
        •    1 celery rib (thinly sliced)
        •    4 tbsps extra-virgin olive oil
        •    3 tsps fine sea salt (divided)
        •    1 lemon (juiced, about 2 tbsps)
        •    1 garlic clove - minced (Optional)
        •    freshly ground black pepper (to taste)
        •    1 pound Yukon gold potatoes (cleaned)
        •    1/4 tsp red chilli pepper flakes (Optional)
        •    1 tbsp finely chopped fresh mint leaves (Optional)
        •    garnish: 4 tbsps finely chopped flat-leaf parsley (plus whole leaves)
        •    1 pound octopus (cleaned, fresh or frozen, frozen is preferable as it will be more tender when cooked)

    Method

    1. Gather the ingredients.

    2. Place the octopus in a large pot and cover with cold water. Add 2 teaspoons of fine sea salt and bring just to a simmer over medium heat. Let barely simmer over gentle heat just 3 to 5 minutes; the octopus will be moist and have a slight chew. Remove from heat and set aside to let cool.

    3. Meanwhile, put the potatoes in a large saucepan, cover with cold water, add 1 teaspoon of fine sea salt, and bring to a boil over high heat. Boil until tender, about 30 minutes. Drain and let cool slightly.

    4. Peel the potatoes and cut them into 1/4-inch-thick slices.

    5. In a medium bowl, toss the still-warm potato slices with the olive oil, lemon juice, and salt and pepper to taste. Add the parsley and celery and stir to combine.

    6. Cut the octopus into 1-inch chunks and add to the potato mixture. Stir to combine. If using, add the optional garlic, mint, and chili pepper flakes and combine.

    7. Serve at room temperature, each serving accompanied by a lemon wedge and crusty bread.



    This great family recipe is thanks to The Spruce Eats Recipes at https://www.thespruceeats.com/octopus-and-potato-salad-2017688

    Layered Veggie Tortellini Salad

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 10


    Ingredients

        •    2 cups fresh broccoli florets
        •    2 celery ribsm finely chopped
        •    1 cup shredded cheddar cheese
        •    1 package (16 ounces) frozen cheese tortellini
        •    1 can (2-1/4 ounces) sliced ripe olives, drained


    For the parmesan dressing:

        •    1 tsp dried thyme
        •    2 tbsps lemon juice
        •    3/4 cup mayonnaise
        •    2 tbsps heavy whipping cream
        •    3 tbsps grated parmesan cheese


    Method

    1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
    2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.



    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/layered-veggie-tortellini-salad/

    ’Nduja Prawns with Orzo, Feta and Olive Salad

    Check out this orzo salad recipe with spicy 'nduja pesto, crumbly feta and juicy prawns. Make this simple salad for an easy low calorie meal.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    ½ lemon
        •    100g orzo
        •    2 tbsps olive oil
        •    50g feta, crumbled
        •    ¼ cucumber, diced
        •    ½ red pepper, diced
        •    1 tbsp red wine vinegar
        •    150g raw peeled prawns
        •    a handful basil, chopped
        •    2 tsps Saclà 'nduja pesto
        •    ¼ red onion, finely chopped
        •    10 pitted green olives, chopped

    Method

    1. Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
    2. While the orzo is cooking, put the onion, pepper, cucumber and olives in a large bowl, season well and add the vinegar and 1 tbsp of the olive oil. Toss then add the drained orzo and toss again.
    3. Heat the rest of the olive oil in a pan, add the prawns and fry until pink. Add the ’nduja pesto, a squeeze of lemon and a good splash of water. Cook, stirring, until it bubbles up, then take off the heat.
    4. Divide the orzo salad between two plates, spoon over the prawns, then scatter over the feta. Drizzle everything with juices from the pan and top with basil.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/nduja-prawns-with-orzo-feta-and-olive-salad/

    Mixed Seafood Salad

    Fresh seafood tossed in a zesty garlic and lemon dressing is a classic Calabrian recipe.

    Prep Time

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

    Ingredients

        •    1 lemon
        •    Crusty bread, to serve
        •    125ml (1/2 cup) olive oil
        •    2 garlic cloves, crushed
        •    1 tsp dried oregano leaves
        •    300g cleaned baby octopus
        •    600g peeled cooked prawns
        •    1 long fresh red chilli, thinly sliced
        •    2 tsps drained baby capers in vinegar
        •    1 small squid tube, cut into 5mm rings
        •    12 green mussels, scrubbed, debearded
        •    1/3 cup chopped fresh continental parsley
        •    Chopped fresh continental parsley, extra, to serve

    Method

    1. Heat oil in a saucepan over medium heat. Add the garlic, capers, chilli and oregano. Reduce heat to low and cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Use a zester, or a vegetable peeler and a sharp knife, to peel and cut lemon rind into thin strips. Use a squeezer to juice the lemon. Stir the parsley, lemon rind and 60ml (1/4 cup) lemon juice into the oil mixture.

    2. Use a small sharp knife to cut baby octopus heads from the tentacles, just below the eyes. Cut eyes from heads and discard. Cut heads into 5mm rings. Cut the tentacles into quarters.

    3. Place octopus, squid and mussels in a steamer basket lined with non-stick baking paper. Place over a saucepan of boiling water. Cover and cook for 2-4 minutes or until squid and octopus are just cooked and mussels open. Discard unopened mussels. Remove one half of the shell from each mussel and discard.

    4. Combine the octopus, squid, mussels, prawns and lemon mixture in a bowl. Transfer to a serving platter. Sprinkle with parsley. Serve with crusty bread.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/mixed-seafood-salad/4952efb6-a0ec-4e7d-baed-95fc2dd19a52