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    Recipes — green salad

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    Warm Beef Salad with Grape and Feta

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 tbsps olive oil
        •    1 cup basil leaves
        •    1 cup quinoa, rinsed
        •    1 tbsp white balsamic
        •    100g low-fat feta, crumbled
        •    1 cup red grapes, washed, halved
        •    500g beef rump steak, fat trimmed
        •    2 radicchio, leaves washed and torn

    Method

    1. Brush beef with 1 tbsp oil and preheat a frying pan until hot. Season beef with salt and pepper and cook on each side for 2-3 minutes until medium rare, cover loosely and rest for 5 minutes, then slice thinly.
    2. Cook quinoa according to packet directions until tender, drain. Allow to cool slightly.
    3. Combine remaining oil and white balsamic. Season.
    4. Combine quinoa, radicchio, grapes, basil and feta in a large bowl, drizzle with dressing and divide amongst serving bowls, serve with sliced beef.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/warm-beef-salad-with-grape-and-feta/#

    Thai Beef Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    Juice of 2 limes
        •    1 tsp minced garlic
        •    2 tsps caster sugar
        •    2 tbsps vegetable oil
        •    150g mixed leaf salad
        •    600g beef rump strips
        •    1 carrot, peeled, grated
        •    100ml sweet chilli sauce
        •    1 tbsp lemongrass paste
        •    60ml (1/4 cup) fish sauce
        •    Coriander sprigs, to serve

    Method

    1. Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
    2. To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
    3. In another large bowl toss mixed lettuce, carrot and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
    4. To serve, divide the salad between plates and top with beef.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/thai-beef-salad/#

    Grilled Beef and Meatball Vermicelli Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp sugar
        •    1 carrot, julienne
        •    2 tbsps fish sauce
        •    1 cucumber, sliced
        •    1 tsp white vinegar
        •    1 tbsp sunflower oil
        •    200g beef sausages
        •    2 tbsps coconut water
        •    ½ cup thai basil leaves
        •    1 long red chilli, finely chopped
        •    300g beef oyster blade, fat trimmed
        •    2 cloves garlic, smashed and chopped
        •    3 tsps lime juice, plus wedges to serve
        •    180g bean thread vermicelli (3 bundles)
        •    2 cups shredded cabbage (green, or wombok)

    Method

    1. Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
    2. Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
    3. Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
    4. Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.

    TIPS:

        •    Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

        •    You can swap coconut water for water



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-and-meatball-vermicelli-salad/#

    Mexican Prawn Avocado Taco Salad

    Mexican Prawn Avocado Taco Salad is a delicious, hearty salad that has all the flavours of your favourite mexican taco, but healthier. Loaded with lettuce, black beans, avocado, cherry tomatoes, corn and a delicious cilantro lime dressing, it’s perfect when you want salad for dinner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    Ingredients

        •    1/4 tsp salt
        •    2 tbsps Olive Oil
        •    1 cup Corn Kernels
        •    1 cup Black Beans, drained
        •    4 tsps Taco Seasoning, divided
        •    20 large frozen Prawns, thawed
        •    2 cups Cherry Tomatoes, halved
        •    2 Avocados, scooped and diced
        •    5 cups fresh Lettuce, roughly torn


    For the Cilantro Lime Dressing:

        •    1 tsp salt
        •    1/2 tsp Paprika
        •    1/2 cup Olive Oil
        •    2 tbsps Lime Juice
        •    1/2 tsp Minced Garlic
        •    1 tbsp Red Wine Vinegar
        •    1 Jalapeno, finely chopped
        •    3/4 cup Chopped Cilantro or Coriander


    For Topping:
    Nachos, Sour Cream, Jalapenos etc.


    Method

    1. Heat a tablespoon of olive oil in a pan, and add thawed prawns and 3 tablespoons taco seasoning to it. Saute for 7-8 minutes till the prawns are cooked through. Remove the prawns and set aside.

    2. Add another tablespoon of oil to the pan and add corn and a tablespoon of taco seasoning. Saute for 2-3 minutes. Set aside.

    3. To make the cilantro lime dressing, add all the ingredients to a jar and shake till everything combines and the dressing emulsifies. Alternatively, you can also add everything to a blender and blend.

    4. To assemble the salad, add lettuce to a large bowl. Top with cherry tomatoes, corn, black beans, avocados, and prawns. Add the dressing and toss to combine. Serve immediately.

    5. We love topping our salad with crushed nachos, sour cream and jalapenos which add tons of flavour to this salad.



    This great family recipe is thanks to My-Food-Story Recipes at https://myfoodstory.com/mexican-prawn-avocado-taco-salad-recipe/

    Pork Sausage with Thai Mango and Noodle Salad

    If your barbie recipe collection has hit a snag, set your sights beyond your own backyard and grill up these Asian-inspired sausages.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps lime
        •    1 tbsp sesame oil
        •    2 tbsps fish sauce
        •    8 thick pork sausages
        •    1 large mango, thinly sliced
        •    1 red capsicum, thinly sliced
        •    150g dried thin rice stick noodles
        •    1 1/2 cups bean sprouts, trimmed
        •    2 green onions, thinly sliced, plus extra to serve
        •    3/4 cup fresh coriander leaves, plus extra to serve

    Method

    1. Heat a greased barbecue hotplate or grill on medium-high heat. Cook sausages, turning occasionally, for 10 minutes or until browned and cooked through. Thickly slice. Cover to keep warm.
    2. Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.
    3. Combine mango, capsicum, bean sprouts, coriander and onion in a large bowl.
    4. Whisk lime juice, sesame oil and fish sauce in a small bowl. Add noodles and 2/3 of the dressing to salad. Season with salt and pepper. Toss to combine. Top salad with sausage. Drizzle with remaining dressing and sprinkle with extra coriander and onion. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-thai-mango-noodle-salad/55798e7a-fa74-43c9-8f8d-79e8ad7307e9