Sweet Plum Chicken Salad
| Serves |
|---|
| 6 |
- 1 x 300g packet Singapore noodles
- 500g cooked chicken tenderloins, shredded
- 4 cups shredded cabbage
- 100g snow peas, sliced thinly on an angle
- 4 green spring onions, sliced thinly on an angle
- 2 oranges, segmented
- 100g packet thick crunchy noodles
- Bottled plum sauce, to serve
- Dressing
- 1/2 cup plum sauce
- 1/4 cup light soy sauce
- 1 tblsp honey
- 1 tsp sesame oil
1 To make the dressing, combine all ingredients in a large screw-top jar and shake well.
2 Place Singapore noodles in a large bowl. Cover with boiling water, stand for 30 seconds, then drain. Rinse noodles under cold water, then drain well.
3 Combine chicken, cabbage, snow peas, spring onions, orange segments, Singapore noodles and dressing in large bowl, then mix until well combined.
4 Just before serving, toss through crunchy noodles. Serve salad drizzled with plum sauce.
Hint: You can use cooked prawns instead of shredded chicken in this recipe.
Spinach and Shrimp Salad
| Serves |
|---|
| Serves 4 |
For vinaigrette dressing:
- ½ c. fresh lemon juice
- 2 minced garlic cloves
- 1 tbs. Dijon mustard
- 1 tbs. virgin olive oil
- 2 tbs. chopped parsley
- 1 tbs. chopped oregano
- ½ tsp. crushed fennel seeds
- 2 tbs. water
- 1 tsp. salt
- ¼ tsp. crushed red pepper
For the salad, combine:
- 8 c. baby spinach leaves
- 2 tbs. shredded fresh basil
- 1 lb. medium cooked and peeled shrimp
- 1/3 c. grated parmesan
- ½ c. thinly sliced red onion
Whisk vinaigrette together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.
Thai Beef Salad
| Serves |
|---|
| Serves 4 |
- 3 sirloin steaks
- 2 tblsps vegetable oil
- Salt and pepper, to taste
- 250g punnet cherry tomatoes, halved
- 1/2 bunch mint leaves
- 1/2 bunch coriander leaves
- 2 Lebanese cucumbers, halved and sliced
- 1 medium red onion, sliced
- 1 x 125g can corn kernels, drained
- 3/4 cup roasted peanuts, chopped finely
- Thai Dressing
- 1 tblsp brown sugar
- 2 tblsps lime juice
- 1/4 cup fish sauce
- 1/4 cup sweet chilli sauce
1 Toss steaks in oil, then season with salt and pepper.
2 To make Thai dressing, dissolve brown sugar in lime juice in a jug. Stir in fish sauce and sweet chilli sauce.
3 Cook steaks on a heated grill pan or barbecue hotplate until browned on both sides and tender. Remove steaks from pan. Cover, stand for 5 minutes, then cut into thin slices. Put slices in a bowl and pour dressing over.
4 Combine tomatoes, mint and coriander leaves, cucumbers, onion, corn and 1/2 cup of the roasted peanuts in a large bowl. Add steak slices. Toss salad well.
5 Serve salad sprinkled with remaining roasted peanuts.
Hint: Lamb can be substituted for beef in this recipe
Tuna with White Beans and Salad
| Serves |
|---|
| Serves 4 |
- 1 x 275g tin butter beans, drained and rinsed
- 2 x 185g tin of tuna, drained of oil and flaked into 3cm pieces
- 3 roma tomatoes, cut into 3cm pieces
- Sea salt
- Freshly ground black pepper
- 50ml olive oil
- Juice of 1/2 a lemon
- 100g fresh salad leaves of your choice
1 To prepare salad, place in a medium bowl the beans, tuna and tomato, and season with salt and pepper. Combine well, drizzle with a little olive oil and lemon juice. Serves with fresh bread.
Warm Thai Pork Salad
| Serves |
|---|
| Serves 4 |
- 1 tsp Thai seasoning
- 500g pork strips
- 1/2 x 500g bow tie pasta
- 1 Lebanese cucumber
- 1 1/2 tblsps oil
- 1 large onion, halved, sliced
- 2 cloves garlic, crushed
- 1/4 cup Thai red curry paste
- 2 tblsps lime juice
- 1 cup light coconut milk
- 1 red capsicum, chopped
- 1/4 cup coriander leaves
1 Rub seasoning into pork strips in a bowl, cover and stand while cooking pasta.
2 Add pasta to a large pan of boiling salted water. Boil, uncovered, for about 12 minutes or until tender. Drain.
3� Halve cucumber lengthways and, using a teaspoon, scoop out seeds. Cut cucumber diagonally into thin slices.
4 Heat half the oil in a wok or large pan. Add pork in batches and stir-fry until browned. Remove from wok and cover to keep pork warm.
5 Heat remaining oil in same wok. Add onion and garlic and stir-fry until onion is soft. Add curry paste, juice and coconut milk and simmer for about 5 minutes or until sauce is thickened slightly.
6 Place pasta in a large bowl and add pork, cucumber, capsicum and coriander. Pour over warm coconut sauce and toss to combine.
Prawn Wraps with Chilli-Citrus Dressing
Prawn wraps with chilli-citrus dressing.
Your shopping list:
1 piece ginger
350g cooked and peeled prawns
½ tsp rice wine
200g carrots, grated
60g bean sprouts
Small handful chopped mint
Small handful chopped coriander
2 red chillies, finely chopped
Zest and juice of a lime and lemon
2 tsp soy sauce4 tbsp olive oil
1 whole iceberg lettuce
Method:
Finely grate the ginger and toss it into a bowl with the prawns and rice wine.
Add the carrot, bean sprouts, mint and coriander then set aside.
In a bowl, mix the chillies, lemon and lime (both the zest and juice), soy sauce and olive oil.
Taking a lettuce leaf at a time, fill each with the prawn mixture, then dip into sauce.
Serves two
When you're limbering up for a romantic night in, you don't want to be wiped out by a huge dinner.
This dish is light, yet still gives you complex carbs for stamina. Prawns are rich in selenium (essential for your reproductive equipment) and zinc, which boosts your libido and sperm production.
You're also armed with a host of energy generators: protein, iron, magnesium and vitamin B12
Warm sweet potato and feta salad
| Serves |
|---|
| Serves 4-6 |
- 500g sweet potatoes, cut into 3cm pieces
- 5 cloves garlic, unpeeled
- 2 tblsps olive oil
- 1 tsp lemon pepper seasoning
- 250g punnet cherry tomatoes, halved
- Salt and pepper, to taste
- 100g packet walnuts
- 150g green beans, halved
- 2 tblsps balsamic vinegar
- 1 tsp brown sugar
- 1 tsp Dijon mustard
- 120g bag baby rocket leaves
- 1/2 red onion, finely sliced
- 150g feta cheese
1 Combine sweet potatoes, garlic, 1 tblsp oil and lemon pepper seasoning in a large bowl. Toss to coat sweet potatoes and then transfer to a baking dish.
2 Cook in a moderately hot oven (190C) for about 30 minutes, turning occasionally, until sweet potatoes are browned and tender. Remove garlic and set aside to use in dressing.
3 Arrange cherry tomatoes cut side up on an oven tray lined with baking paper. Season with salt and pepper.
4 Cook in a moderate oven (180C) for about 20 minutes. Remove and set aside.
5 Sprinkle nuts over oven tray. Cook for about 4 minutes, or until lightly toasted. Remove and cool.
6 Boil or microwave beans until they are tender, then rinse under cold water. Drain well.
7 Squeeze flesh from roasted garlic into a small jug, discarding skin. Whisk in vinegar, sugar, mustard and remaining 1 tblsp oil until garlic is blended.
8 Combine sweet potatoes, cherry tomatoes, walnuts, beans, rocket and onion in a large bowl. Pour over dressing and toss gently. Top with crumbled feta and season with salt and pepper.
Tip: If you prefer, you can substitute chat potatoes for the sweet potatoes. Cut potatoes in half and toss in oil before roasting.