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    Recipes — green salad

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    Barbecued Lamb Shoulder with a Greek Salad

    Prep Time

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


        •    1.5kg lamb shoulder, boned and butterflied
        •    Juice of one lemon
        •    1 tbsp dried oregano
        •    4 medium tomatoes cut into chunks
        •    2 Lebanese cucumbers cut into chunks
        •    12 kalamata olives
        •    100g feta, cubed
        •    4 tbsps extra virgin olive oil
        •    1 tsps red wine vinegar
        •    10 mint leaves, finely chopped
        •    Fresh oregano leaves and barbecued lemon wedges, to serve


    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Reserve Selection Hot Smoked Ocean Trout Blacken Spice Mexican Salad

    As said by Tenina this recipe is “easy, tasty, so pretty and really more-ish”. This is sure to end up on high rotation on your home kitchen menu!

    Prep Time

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


        •    500g Reserve Selection Hot Smoked Ocean Trout with Blackened Spice
        •    50g dulse flakes
        •    2 eschalots, peeled
        •    1 handfull coriander leaves and roots

        •    3 tsp cumin powder
        •    freshly cracked black pepper
        •    EVOO as needed
        •    1 punnet grape tomatoes, halved
        •    2-4 spring onions, sliced on the angle
        •    1 pack salad leaves (of choice)
        •    1-2 avocados, diced
        •    1 red capsicum, diced
        •    3-4 tortillas prepared or purchased
        •    100g parmesan, cubed
        •    2 tsp cumin seeds

        •    2 tsp coriander seeds
        •    1 - 2 garlic cloves


    1. Using a fork pull the trout apart, but don’t make the pieces too small. (And try not to eat more than your fair share!)

    2. Place eschalots, coriander roots, lime juice, salt, cumin, paprika, pepper and EVOO into Thermo bowl and blend 3 sec/speed 6. Pour over trout and refrigerate until service.

    3. To make Tortilla Chips, preheat oven to 180℃.

    4. Place 4-5 tortillas onto large flat lined trays and brush with EVOO.

    5. Place cheese, seeds and garlic into Thermo bowl and mill 8 sec/speed 10.

    6. Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.

    7. Bake 10-12 minutes until crispy and golden.

    8. To serve combine the trout and salad mixtures and place a portion on each plate.

    9. Top with a few of the Tortilla Chips.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/reserve-selection-hot-smoked-ocean-trout-blackened-spice-mexican-salad/

    Huon Smoked Salmon, Pomegranate and Quinoa Salad

    This tasty salad was created by Christina at the Hungry Australian for our Reserve Selection Blogger Challenge.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    3 cups water
        •    1 cup quinoa
        •    1 bunch asparagus, trimmed
        •    1 bag mixed salad leaves
        •    250g Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
        •    1 ruby grapefruit peeled, sliced and halved into mini fan shapes
        •    1 pomegranate (for the seeds)
        •    2 tbsp Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
        •    For Dressing
        •    3 tbsp best quality virgin olive oil
        •    1 tbsp red wine vinegar
        •    1/2 tsp honey
        •    1/2 tsp mild grainy mustard
        •    1/2 red onion (optional)
        •    Handful snow pea sprouts (optional)
        •    Salt and pepper to taste


    1. Cook quinoa in water according to packet instructions and leave aside to cool.
    2. Steam asparagus and leave to cool.
    3. To assemble salad, spread mixed salad leaves on a large platter.
    4. Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
    5. Garnish with snow pea sprouts and salmon caviar and serve with dressing.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-pomegranate-quinoa-salad/

    Huon Premium Cold Smoked Salmon, Pear, Fennel and Walnut Salad

    This fennel, pear and walnut salad absolutely sings when combined with our Premium Cold Smoked Salmon.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 minutes
        •    Yield: Serves 6


        •    200g Premium Cold Smoked Salmon
        •    2 small fennel bulbs
        •    3 medium firm nashi pears
        •    2 cups baby rocket leaves
        •    1 cup radicchio heart leaves
        •    2 small zucchini
        •    4 tbsp walnut pieces
        •    4 tbsp extra virgin olive oil
        •    2 tbsp lemon juice
        •    Salt and pepper to taste


    1. Trim away the outer layer from the fennel bulbs, wash and thinly slice and place into a bowl.
    2. Wash, quarter and core the pears, slice thinly and add to the fennel.
    3. Wash the zucchini and cut into long ribbons (using a vegetable peeler).
    4. Place into the bowl along with all the remaining ingredients.
    5. Toss gently together, season.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-premium-cold-smoked-salmon-pear-fennel-walnut-salad/

    Huon Cold Smoked Salmon Panzanella Salad

    Our recipe for Huon Premium Cold Smoked Salmon panzanella salad is quick, easy, tasty and healthy. Everything you want in a lunch option!

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    200g Huon Premium Cold Smoked Salmon
        •    12 Cherry tomatoes
        •    1/2 cup Shaved or grated parmesan
        •    1/4 loaf Wholemeal Vienna loaf, roughly torn
        •    2 Cos lettuce hearts
        •    1/2 cup Rice bran oil
        •    1 tbsp Red wine vinegar


    1. Gently toast torn wholemeal Vienna loaf in a fry pan with 1/2 cup of rice bran oil until golden.
    2. Add the cherry tomatoes to the fry pan and continue to cook for 1-2 minutes before removing from heat.
    3. Wash cos heart leaves and dry. Arrange in a large salad bowl with parmesan cheese and slices of Huon Premium Cold Smoked Salmon.
    4. Combine with salad bowl ingredients and drizzle with red wine vinegar, salt and pepper to serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-premium-cold-smoked-salmon-panzanella-salad/