Recipes — 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/

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

Cover calamari in chermoula and grill it for a delicious addition to this easy low-fat salad that takes only 10 minutes to cook.

Prep Time

    •    Prep time: 1 hour & 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps paprika
    •    2 tsps ground cumin
    •    60ml fresh lemon juice
    •    2 garlic cloves, crushed
    •    lemon wedges, to serve
    •    1 tbsp extra virgin olive oil
    •    1 red onion, finely chopped
    •    1 cup fresh coriander leaves
    •    200g green beans, halved, steamed
    •    400g can chickpeas, rinsed, drained
    •    1 cup fresh continental parsley leaves
    •    1 long fresh red chilli, deseeded, chopped
    •    500g calamari, cut into 7cm pieces, scored
    •    150g roasted red capsicum, not in oil, sliced

Method

1. Process chilli and half each of the parsley, coriander, garlic, cumin and paprika until finely chopped. Add 2 tbs lemon juice and 2 tsp oil. Process until mixture forms a paste.
   
   
2. Place calamari in a bowl. Add paste and mix well. Cover and place in fridge for 1 hour.
   
   
3. Heat remaining oil in a saucepan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until light golden. Add the remaining garlic, cumin and paprika. Stir for 1 minute or until aromatic. Add chickpeas, remaining 1 tbs lemon juice and 60ml (1/4 cup) water. Simmer for 1 minute. Mash with a fork.
   
   
4. Heat a chargrill pan over high heat. Spray calamari lightly with oil. Cook for 1-2 minutes each side or until just cooked through.
   
   
5. Spoon chickpea mixture onto a serving plate. Top with beans, capsicum, calamari and remaining herbs. Serve with lemon.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chermoula-grilled-calamari-salad/d2lrty75

A delicious, unique steamed clams recipe! Beer steamed clams combined with crispy chorizo and topped with a light shaved fennel herb salad.

Prep Time

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

Ingredients

For Negra Modelo Steamed Clams with Chorizo:

    •    kosher salt
    •    6 cloves garlic, sliced
    •    1 bottle Negra Modelo
    •    1 lemon for juice and zest
    •    4 tbsps extra virgin olive oil
    •    1 red onion, thinly julienned
    •    2 cups low-sodium chicken stock
    •    1 (15 ounce can) chickpeas, drained and rinsed
    •    8 oz spicy pork chorizo sausage, casings removed
    •    4 lbs clams (Manila or Littleneck), cleaned and rinsed

For Shaved Fennel-Herb Salad:

    •    lemon wedges
    •    grilled bread (optional)
    •    fennel fronds, for garnishing
    •    1/4 cup fresh cilantro leaves
    •    1/4 cup chives, finely minced
    •    1 to 2 tsps extra virgin olive oil
    •    1/4 cup fresh mint leaves, torn
    •    1 large head of fennel, cored removed and very thinly sliced

Method

1. Wash the clams well with in a large bowl of ice water (with some salt), shaking them vigorously to remove any excess sand.
   
   
2. In a large pot, heat the oil over medium-high heat. Add the julienned red onions, and saute for 3 to 4 minutes, stirring continously, until slightly softened. Add the garlic and saute for an addition 1 to 2 minutes until fragrant.
   
   
3. Add the spicy chorizo (casings removed) in chunks, and saute over high heat until caramelized and just cooked through. Add the cleaned (and drained) clams and canned chickpeas, then add the Negra Modelo. Cover the pot, increase heat to high, and allow the clams to cook until they just begin to open. You may want to stir the pot once or twice to ensure the clams cook evenly.
   
   
4. Add the chicken stock to the pot, and allow mixture to simmer for a few minutes. Remove the cover, add half of the lemon zest to the pot and the juice of one lemon. Stir and then season the broth to taste with salt.
   
   
5. Meanwhile, in a small bowl, combine the thinly shaved fennel with the cilantro leaves, fresh mint, chives, and fennel fronds with the remaining lemon zest. Drizzle with olive oil and squeeze a bit of lemon juice on top.
   Toss until the greens are evenly and lightly dressed.
   
   
6. Divide the clams and broth evenly between 6 bowls. Top each bowl with a handful of the shaved fennel-herb salad. Serve immediately (with grilled bread or crusty bread, if using), and a few additional torn mint leaves.

This great family recipe is thanks to A Beautiful Plate Recipes at http://www.abeautifulplate.com/negra-modelo-steamed-clams-and-chorizo-with-shaved-fennel-herb-salad/

Enjoy this gourmet pasta with all your favourite seafood.

Prep Time

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

Ingredients

    •    1 tbsp olive oil
    •    250g spaghetti
    •    2 garlic cloves, crushed
    •    125ml (1/2) dry white wine
    •    500ml (2 cups) roast tomato sauce
    •    Salt & freshly ground black pepper
    •    Mixed green salad, to serve, if desired
    •    1 brown onion , halved, finely chopped
    •    12 black mussels, scrubbed, debearded
    •    8 (about 365g) cleaned baby octopus, halved
    •    1 red birdseye chilli, deseeded, finely chopped
    •    300g firm white fish fillet, skin removed, cut into 2cm pieces
    •    12 medium (about 200g) green prawns, peeled leaving tails intact, deveined

Method

1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
   
   
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the octopus and cook for 3 minutes or until just cooked. Transfer to a bowl.
   
   
3. Reheat pan. Add prawns and fish, and cook for 2 minutes or until prawns curl and change colour and fish is golden brown. Transfer to bowl with octopus.
   
   
4. Heat the remaining oil in the pan over high heat. Add onion, garlic and chilli, and cook for 5 minutes or until onion is soft. Add wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add tomato sauce and bring to the boil. Add mussels and cook, covered, for 4 minutes or until mussels open. Discard unopened mussels. Add octopus, prawns, fish and spaghetti and stir until combined. Season with salt and pepper. Divide among serving bowls. Serve with salad, if desired.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spaghetti-marinara/aee26ed9-ab0d-4958-936a-d61178efd66d