LUXE / HEALTH salad series…

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This Sydney heatwave has me craving nothing but salad so if you can relate, get stuck into this pork, pomegranate and pistachio beauty…

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LUXE / HEALTH Sumac Pork and Pomegranate Salad

Ingredients:

1 pork fillet
1 cup quinoa
1 pomegranate
Handful of fresh mint, roughly chopped
Handful of fresh coriander, roughly chopped
4-6 spring onions, finely sliced
Handful pistachios
Handful of steamed green beans
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sumac
Zest and juice of one lemon + extra
Olive oil

Method:

  • In a large bowl, mix the ground coriander, cumin, sumac, lemon zest and lemon juice with a good glug of olive oil.  Pop the pork fillet in the marinade, cover and chill for a few hours, or overnight if possible.
  • Rinse the quinoa and drain well before adding to a saucepan with 2 cups of water.  Bring to the boil then reduce the heat and simmer for 20-25 minutes until the water has absorbed and the quinoa is fluffy.
  • Meanwhile, heat a little olive oil in a frying pan, then cook your pork for 3-4 minutes on each side until well browned and the pork has cooked through.
  • To assemble your salad, toss the quinoa with your steamed green beans, spring onions, fresh coriander, mint and pistachios.  Add the juice and seeds of the pomegranate and pile high on your plate.
  • Slice the pork fillet into 1/2 cm slices and place on top of your quinoa salad.  Serve with a squeeze of lemon and any extra pomegranate seeds.  A crumble of goats cheese or a dollop of Greek yoghurt would go down a treat too!

 

LUXE / HEALTH salad series…

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Another day, another salad!  I promise you though, this one will hit the spot and solve any of those mid-week dinner dilemmas too…

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LUXE / HEALTH Lamb with Pumpkin and Goats Cheese Salad

Ingredients:

1 lamb backstrap
1/4 Kent pumpkin, sliced into wedges
Handful rocket
1/2 red onion, sliced
1 small Lebanese cucumber, shaved into ribbons (just use your vegetable peeler)
1 tin chickpeas, drained and rinsed
Small handful pine nuts, toasted
Goats cheese
Olive oil
Balsamic reduction
Ground cumin
Sea salt and black pepper

Method:

  • Preheat your oven to 180 then prep your pumpkin by slicing into thin wedges.  Pop on a baking paper lined tray then drizzle with olive oil and season generously with salt and pepper.  Once your oven is hot, roast the pumpkin for 35-45 minutes until cooked through and tender.
  • Drain and rinse your tinned chickpeas, then place them into a salad bowl with a large handful of rocket, the sliced onion and cucumber ribbons.  Toss with a little olive oil and set aside.
  • To prep your lamb, bring it to room temperature then generously rub ground cumin, sea salt and pepper into the meat.
  • Heat a frying pan or grill plate and once it’s piping hot, cook the lamb for two and a half minutes each side before setting aside to rest.  This will give you nice pink, rare lamb.
  • Once the pumpkin is cooked through, drizzle a little balsamic reduction over the pumpkin wedges – then you’re ready to plate up!
  • Place a couple of pieces of pumpkin in each plate, then heap a generous serve of the rocket salad on top.  Slice the rested lamb and place on top of your salad before sprinkling with pine nuts and a generous (read: very generous!) helping of goats cheese.  Dinner sorted!

 

 

LUXE / HEALTH grilled peach and bocconcini salad…

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There’s nothing better than summer fruit on a hot day and with Sydney currently sweltering through a heat wave, I am craving light and tasty salads for dinner.  This wee dish is super simple, but the combo of sweet sticky peaches and fresh bocconcini is too good not to share.  The perfect side dish for your next barbecue!

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LUXE / HEALTH Grilled Peach and Bocconcini Salad

Ingredients:

2 peaches (yellow or white is fine – just make sure they’re not too ripe)
1 small bag of rocket
4-6 balls of baby bocconcini, sliced thinly or torn roughly
Handful of green beans
Olive oil
Balsamic vinegar or reduction (whatever you have handy)

Method:

  • Start by prepping your peaches by halving them and removing the stone.  Lay them on a board and drizzle over a little balsamic reduction or vinegar.
  • Heat your grill, I used the barbecue, but a grill pan would work just as well.  Once it’s piping hot, place your peaches sticky side down and cook through for 3-4 minutes until golden and glazed.
  • Meanwhile, steam a handful of green beans then run under cold water to cool.  Drain well.
  • Toss your cooked beans with rocket, sliced bocconcini and a little olive oil.
  • Pile the salad onto a serving platter and once your peaches are ready, place them gently on top before drizzling with a little extra balsamic to taste.
  • Devour immediately! 

LUXE / HEALTH turmeric cauliflower and cabbage salad…

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Whoever said ‘you don’t make friends with salad’, has obviously never been in my kitchen.  A good salad can be life-changing, especially when it comes to the monotony of weekday work lunches so while this dish is certainly simple, trust me when I say – it will hit the spot!  It’s also a great way to include a generous dose of the anti-inflammatory super spice, turmeric, in your daily diet too.  Enjoy!

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LUXE / HEALTH Turmeric Cauliflower and Cabbage Salad

Ingredients:

1/2 head of cauliflower, broken into florets
1/4 red cabbage, thinly sliced or shredded
2 spring onions, finely sliced
1 small lebanese cucumber, cut into matchsticks
Juice of 1/2 lime
1-2 tsp. ground turmeric
Olive or coconut oil
Handful of fresh coriander, roughly chopped
Handful of fresh mint, roughly chopped
Handful of rocket
Goats cheese
Black pepper

Method:

  • Preheat your oven to 180.
  • In a large bowl, toss cauliflower florets with a good glug of olive or coconut oil, a couple of teaspoons of turmeric (depending how much you like the flavour) and a good crack of sea salt and black pepper.
  • Pop seasoned cauli onto a baking sheet and roast for 15-20 minutes until the florets have started to turn golden brown and the cauli has softened.
  • Meanwhile, in a large salad bowl, mix together cabbage, spring onions, cucumber and rocket.   Add the cooked cauliflower then drizzle with a little olive oil and the juice of half a lime.  Add the coriander and mint then toss again.
  • Serve with a generous crumbling of goats cheese and devour!

LUXE / HEALTH dukkah roast cauliflower salad…

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With autumn well and truly upon us, sometimes a summer salad just ain’t gonna cut it!  But the cooler months don’t need to mean stodgy stews and soups everyday.  This simple salad literally takes 20 minutes to whip up and is the perfect solution for those lunchtime hunger pangs…enjoy!

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LUXE / HEALTH Dukkah Roast Cauliflower and Haloumi Salad

Ingredients:

1/4 cauliflower, broken into florets
Roughly 2 tbsp. dukkah
Handful of snow peas, ends trimmed
2 radish, thinly sliced
Pinch chilli flakes
2 chunky slices of haloumi
Olive oil

For the dressing:

2 tbsp. tahini
Juice of half a lemon
Olive oil

Method:

  • In a hand blender, blitz the tahini, lemon juice and a good glug of olive oil until the dressing comes together and is creamy.  Then, set aside.
  • Preheat your oven to 180, then toss your cauliflower florets with olive oil and dukkah to coat.  Roast for 20 minutes until tender.
  • Meanwhile, heat a little olive oil in a frypan then toss your snow peas in the pan for a couple of minutes until they are cooked through but still crunchy.  Sprinkle with chilli flakes and toss well before setting aside in a bowl.
  • In the same pan, cook your haloumi for 3-4 minutes on each side until soft and caramelised.
  • When your cauliflower is ready, add it to your bowl with snow peas and radish and mix well.
  • Smear a little tahini dressing on your serving plate, then pile your salad high and serve with haloumi on the side.

 

 

LUXE / HEALTH Thai Beef Salad…

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Salad doesn’t have to be boring and sometimes the most simple ingredients can be thrown together to make the most spectacular meal.  As much as possible too, I try to incorporate as many different colours in each meal and although this dish isn’t your traditional Thai beef salad, it’s got the heat, the crunch and the flavour.  Let me know what you think…

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LUXE / HEALTH Thai Beef Salad
(Serves 2)

Ingredients:

1 large rump steak, sliced into strips
1/2 packet rice noodles
1 cup green beans (I use frozen)
Large handful of cherry tomatoes, halved
1/4 red cabbage, finely sliced/shredded
4 spring onions, finely sliced
2 red chillies, finely diced (using 2 chillies will make this dish fairly hot so if you want it a little more mild, simply remove the seeds or use 1 chilli as opposed to 2)
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
Coconut oil

For the dressing:

2 tbsp. fish sauce
1 tbsp. coconut sugar (if you don’t have coconut sugar, use brown sugar)
Juice of 1 lime
1 tsp. sesame oil

Method:

  • To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
  • Prep the beef by trimming any sinew and fat, then slice into strips.
  • In a wok, heat a little coconut oil, then pop in the chillies and spring onions and toss for a minute or two until fragrant.
  • Add the beef to the pan and stir fry for a few minutes until the beef changes colour, but is still rare on the inside.  Then, set aside in a small bowl.
  • Meanwhile, steam the green beans until cooked through, but still crunchy, then add the cabbage, beans and cherry tomatoes to the hot wok and toss until slightly warmed.
  • Add the beef, chillies and spring onion mixture back to the pan, followed by the rice noodles and finally, the dressing.
  • Turn off the heat and add the fresh herbs, mixing well.
  • Pop a large handful of the salad into two bowls and devour immediately!

 

LUXE / HEALTH Prawn and Mango Salad…

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My love affair with prawns may be getting out of hand…but seriously, this salad is mouthwateringly delicious!

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Prawn and Mango Salad Compi

LUXE / HEALTH Prawn and Mango Salad
(Serves 2)

Ingredients:

12-18 large king prawns, deveined but with tails intact
1/2 packet rice noodles
1 ripe mango, peeled and sliced into chunks
Handful of fresh coriander, roughly chopped
2 small bunches pak choy
Coconut oil

For the dressing:

1 red chilli, with seeds, finely diced
1 large tsp. raw honey
Juice of half a lemon
Olive oil
Salt and pepper, to taste

Method:

  • To make the dressing, mix the chilli, honey and lemon juice with a good glug of olive oil.  Mix well and season with salt and pepper, to taste.
  • Cook the rice noodles in boiling water according to the packet directions, then rinse and drain well.
  • Roughly chop the pak choy and steam for a few minutes in the microwave.
  • In a large bowl, place the mango slices, pak choy and cooked rice noodles.  Pour over 3/4 of the dressing and mix well with your hands.
  • To cook the prawns, heat a little coconut oil in a pan and then heat through until they change colour, brushing their flesh with the remaining dressing while they cook to seal in the flavour.  The honey in the dressing will help the prawns to caramelise and get nice and sticky!
  • Once the prawns are cooked, toss the fresh coriander through the noodle salad and tip into two bowls.  Top with the cooked prawns and drizzle over any remaining dressing.  Enjoy!

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Nam Jim Prawn Salad…

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I don’t know about you, but during summer, I begin to crave lighter dishes for dinner and this little noodle salad is both healthy and satisfying.  The tangy Nam Jim dressing is packed full of flavour and it’s super easy to whip up for a quick and easy midweek meal!

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Nam Jim Prawn Salad
(Serves 2)

Ingredients:

12 large king prawns, deveined but with tails intact
1/2 packet soba OR rice noodles
1/2 cup frozen peas
2 small bunches pak choy
Coconut oil

For the dressing:

2 red chillies, with seeds, finely diced
2 garlic cloves, crushed
1/3 cup fresh coriander, chopped roughly
1/4 cup coconut sugar
2 tbsp. fish sauce
Juice of 1 lime

Method:

  • To make the dressing, mix all the ingredients together in a small jug until the sugar has dissolved and set aside until needed.
  • Cook the noodles in boiling water according to the packet directions, then rinse and drain well.
  • Cook the frozen peas in a small saucepan of boiling water, then drain well and allow to cool.
  • Once the noodles and peas have cooled, pop them in a bowl and stir through 3/4 of the Nam Jim dressing.
  • To cook the prawns, heat a little coconut oil in a pan and heat through until they change colour and are pink and juicy.  I like to brush a little of the Nam Jim across their flesh while cooking for extra flavour!
  • Meanwhile, roughly chop the pak choy and steam for a few minutes in the microwave.
  • Divide the noodle salad into 2 bowls with the steamed pak choy, place the cooked prawns on top then drizzle with the remaining Nam Jim dressing and devour!

 

LUXE / HEALTH Asian chicken salad…

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This delicious chicken salad is one of my go-to recipes for a Sunday evening as it’s both comforting and healthy…but the best bit is, it’s super simple to throw together and the recipe always makes enough for a couple of weekday lunches too!

Not only does a bowl of this salad look pretty as a picture, it also ticks all the nutritional boxes.  In my opinion, red cabbage is one of the most underrated vegetables – a total shame considering it’s a nutritional powerhouse and so versatile.  It’s incredibly low in kilojoules, making it the perfect vegetable for those watching their weight, but it’s also packed full of vitamin C and cancer-fighting compounds.  Win, win!

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LUXE / HEALTH Asian Chicken Salad
(Serves 4)

Ingredients:

1 large roast chicken
1/4 red cabbage, sliced thinly
4 carrots, grated
6 spring onions, sliced finely
2 red chillies, finely diced
1/2 packet rice noodles
1 bunch fresh coriander, chopped roughly
Handful fresh mint, chopped roughly
Raw cashew nuts, to serve
Olive oil
Sea salt and black pepper

For the dressing:

165ml coconut milk
1 tsp. sesame oil
2 tbsp. fish sauce
2 tsp. coconut sugar
Juice of 1 lime

Method:

  •  To make the dressing, mix all the ingredients together in a small bowl and set aside until needed.
  • Season the raw chicken with sea salt and black pepper and massage into the skin with a good glug of olive oil.  Place in an oven bag and roast at 180° according to weight (1/2 hour per 500g).
  • Place the shredded cabbage, carrots, chillies and spring onions in a large bowl.
  • Cook the rice noodles in boiling water according to packet directions, then rinse and drain well.
  • Once the chicken is cooked through, shred using two forks and toss into salad ingredients.  Make sure you remove all the bones (save them to make your own delicious broth!).
  • Add the rice noodles to the bowl with the chicken and salad ingredients, then add the dressing and toss well to combine.
  • Finally, mix through the fresh herbs and sprinkle with raw cashew nuts.