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    Recipes — green salad

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    Lamb and Butterbean Salad

    Grab a few fresh ingredients and get the rest from your pantry for this cafe-style salad.

    Prep Time

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


        •    1 tbsp olive oil
        •    1 tsp ground cucum
        •    60g baby rocket leaves
        •    1 tbsp red wine vinegar
        •    2 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    2 (about 450g) lamb eye of loin
        •    1 x 400g can butter beans, rinced, drained
        •    1 x 340g jar marinated artichokes, drained, quartered
        •    1 x 450g jar roasted peeled whole peppers, drained, thickly sliced


    1. Combine the oil, garlic and cumin in a bowl. Add the lamb and turn to coat.
    2. Place a frying pan over medium heat. Add the lamb and cook for 8 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
    3. Meanwhile, combine the butterbeans, artichoke and rocket in a bowl. Whisk together the oil and vinegar in a jug. Taste and season with salt and pepper.
    4. Thinly slice the lamb and add to the bean mixture with the roasted pepper. Pour over dressing and toss to combine. Divide among serving plates and serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-butterbean-salad/a93424c2-e4f6-4f51-ba6a-148d88257248

    Radish, Carrot, Cucumber and Mint Salad with Pork Sausages

    For a salad bursting with flavour you can't beat this delicious sausages, radish, carrot, cucumber and mint recipe.

    Prep Time

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


        •    1 tbsp honey
        •    1 cup mint leaves
        •    1 tbsp lemon juice
        •    2. tsps Dijon mustard
        •    1/4 cup (60ml) olive oil
        •    60g baby rocket leaves
        •    500g thick pork sausages
        •    2 tbsps pine nuts, toasted
        •    2 carrots, peeled into ribbons
        •    1 cucumber, peeled into thin ribbons
        •    1 bunch radishes, trimmed, thinly sliced


    1. Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
    2. Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
    3. Drizzle salad with dressing.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/radish-carrot-cucumber-mint-salad-pork-sausages/40b50d15-7785-4514-8823-004e639010e6

    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced

    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.

    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed


    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Prawn and Fattoush Salad

    Add spice to your salad with this Middle Eastern twist.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    2 tsps spice
        •    1 red onion, thinly sliced
        •    zest and juice of 1 lemon
        •    24 cherry tomatoes, halved
        •    2 large rounds lebanese bread
        •    150ml olive oil, plus extra for frying
        •    3 butter lettuce, outer leaves discarded
        •    1 bunch radishes, washed, trimmed, thinly sliced
        •    1kg whole green prawns, shelled, deveined, tails intact
        •    2 lebanese cucumbers, peeled, seeds, removed, sliced


    1. Preheat oven to 180°C.
    2. Tear the bread into bite-sized pieces, place on a baking tray and toast in oven for 5 minutes or until golden. Divide lettuce leaves between 8 serving bowls, and add vegetables.
    3. To make the dressing, combine the olive oil and lemon zest and juice in a separate bowl, then season with salt and pepper. Toss prawns in spice. Heat a little extra oil in a frypan over high heat, and fry prawns for 1-2 minutes or until just cooked. Add prawns and bread to each bowl, drizzle with dressing, and serve immediately. This salad can also be served in 1 large salad bowl.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-fattoush-salad/771b47bf-39b1-4cff-8866-94d7742fc799?