Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml
Print Recipe Roasted potato salad with feta and mint Serves: 2 Ingredients 6 kipfler or fingerling potatoes, scrubbed and halved olive oil, for drizzling sea salt flakes 1 cup (120g) frozen peas, blanched 200g feta, cut into large slices 6 slices prosciutto ½ cup mint leaves DIJON DRESSING 1 tablespoon olive oil 1 tablespoon white
Print Recipe Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons Serves: 2 Cooking Time: 20 mins Ingredients 8 thin slices of baguette 30ml (2 tbsp) basil or rocket pesto 10ml (2 tsp) olive oil 750ml (3 cups) baby spinach 2 prickly pears, quartered or sliced 1 smoked chicken breast, thinly
Brown rice, pearl barley and apples make this a deliciously crunchy, low-GI salad. The hummus used in the dressing also lowers the GI value of the dish.
Print Recipe Chargrilled cep salad (insalata di porcini alla griglia) Serves: 4 Cooking Time: 20 mins Ingredients ½ a garlic clove 2 handfuls fresh flat-leaf parsley 300g porcini mushrooms salt and freshly ground black pepper, to taste olive oil, for drizzling ½ a lemon 2 handfuls mixed green salad leaves 5 celery stalks, julienned 50g