owder, garlic, lemon juice and zest and 1 tbsp olive oil in
whisk together olive oil, vinegar and orange juice. Season to taste
n a medium bowl. Cover and refrigerate for 3 hours or
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
For the chickpea salad, place the chickpeas in
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
ate to rest, and add the carrots and onion to the
Mix chickpeas, onion and beets with 5 tbsp oil and vinegar. Season, add cumin and 1/2 the chopped parsley.
Heat remaining oil in a frying pan and saute chicken for 10 mins, turning, as necessary. Serve chickpea and beet salad with dollops of ricotta and chicken on top. Sprinkle with sesame seeds and remaining parsley.
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
Combine chickpeas, kidney beans, black beans, corn,onion,.
red pepper and celery.
Set aside.
Mix together basil, vinegar, oil, mustard, garlic.
salt and pepper.
Pour over bean salad and toss.
May add 1 12 tsp hot pepper if desired.
To make the herb and noodle salad, soak noodles in boiling water
Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.
Combine olive oil, lemon juice, salt and pepper to form dressing.
Toss the remaining ingredients together with the dressing.
ile. Then add in salt and pepper to taste; mix.
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture