eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Drain and rinse beets.
Pat dry with paper towels.
Remove peel and pith from 2 oranges; cut into rounds.
Arrange beet and orange slices on a lettuce-lined serving platter, if desired. Zest and juice remaining orange.
In small bowl, whisk together 1 teaspoon zest, 2 tablespoons orange juice, chopped red onion, extra virgin olive oil and balsamic vinegar.
Drizzle citrus dressing over beet-orange salad.
Makes 4 servings.
Cook the asparagus in a medium saucepan of boiling water for 1 min, then drain and rinse under cold water and drain again.
To make the orange dressing, combine the juices, olive oil and vinegar in a screw-top jar and shake well.
Arrange the leaves on serving plates. Top with beetroot, nuts, asparagus, orange segments and feta. Drizzle with the orange dressing and serve.
ith sea salt and orange peel. Pour combined orange juice and vinegar around endive
Preheat the oven to 425\u00b0F. Place a sheet of foil in a baking pan. Place beets on foil. Combine honey, 2 tbsp of the balsamic vinegar and 1 tsp of the oil. Season to taste and drizzle over beets. Bring up sides of foil and seal to enclose. Bake for 45 mins. Open foil packet and bake for another 15 mins, until tender.
Meanwhile, whisk remaining vinegar and oil in a small bowl. Arrange warm beets, orange segments and onion on a plate. Top with mint and drizzle with dressing. Serve.
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
whisk together olive oil, vinegar and orange juice. Season to taste. Set
Heat walnut oil in a large frying pan. Cook walnuts over medium heat for 1 min, until lightly toasted. Drain on paper towels.
Toss warm nuts with watercress, wild arugula and orange segments.
Whisk balsamic vinegar into remaining walnut oil in pan. Drizzle over salad just before serving.
at. Cook pine nuts, garlic and cumin, stirring, for 2-3
inch cake pan and line base and sides with baking
350\u00b0F. Lightly grease and line an 8 inch square
Combine dried fruit, brandy, and orange peel and juice in a large bowl.
harlottes with Tomato and Coriander Salad
1. Prepare the
Place sweet potato into a microwave steamer with a rack; add water. Cook in the microwave until sweet potato is soft but not mushy, about 8 minutes. Set aside until cool enough to handle, about 5 minutes.
Peel cooled sweet potato and cut into 1/2-inch cubes.
Cut each orange segment into 3 pieces. Place sweet potato and orange pieces in a bowl; add raisins.
Mix lemon juice and honey together in a bowl; pour over potato-orange mixture. Add a pinch of salt and sprinkle walnuts over salad.
Combine cabbage, orange, onion and turkey; in a salad bowl. Stir together hoisin sauce, vinegar and orange juice in a small cup; pour over salad and toss gently until well coated.
Makes 2 - 1/2 cup servings.
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
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.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water