• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — green salad

    Blog Menu

    ’Nduja Prawns with Orzo, Feta and Olive Salad

    Check out this orzo salad recipe with spicy 'nduja pesto, crumbly feta and juicy prawns. Make this simple salad for an easy low calorie meal.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    ½ lemon
        •    100g orzo
        •    2 tbsps olive oil
        •    50g feta, crumbled
        •    ¼ cucumber, diced
        •    ½ red pepper, diced
        •    1 tbsp red wine vinegar
        •    150g raw peeled prawns
        •    a handful basil, chopped
        •    2 tsps Saclà 'nduja pesto
        •    ¼ red onion, finely chopped
        •    10 pitted green olives, chopped

    Method

    1. Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
    2. While the orzo is cooking, put the onion, pepper, cucumber and olives in a large bowl, season well and add the vinegar and 1 tbsp of the olive oil. Toss then add the drained orzo and toss again.
    3. Heat the rest of the olive oil in a pan, add the prawns and fry until pink. Add the ’nduja pesto, a squeeze of lemon and a good splash of water. Cook, stirring, until it bubbles up, then take off the heat.
    4. Divide the orzo salad between two plates, spoon over the prawns, then scatter over the feta. Drizzle everything with juices from the pan and top with basil.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/nduja-prawns-with-orzo-feta-and-olive-salad/

    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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


    Ingredients

        •    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


    Method:
    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

    Ingredients

        •    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

    Method

    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/