Whisk together mayonnaise, cornichons, capers, lemon zest, parsley and olives. Season to taste.
Place crabmeat in a large bowl. Mix in 1 cup tartar sauce, diced mango, chives and diced tomato. Season to taste.
Lay 4 slices of bread out on a cutting board. Top with crab filling, sliced radishes and mixed greens. Top with remaining bread then cut in 1/2 and serve.
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
Heat oil in a frying pan and saute prawns for 2-3 mins. Add 1 tbsp lemon juice and season. Transfer to a bowl, add mango and vanilla bean seeds and season. Serve garnished with lemon wedges.
/2 tsp paprika and 1 tbsp oil and season then rub
of the mango and set aside. Puree remaining mango and reserved syrup in
Toss cabbage, bok choy, snap peas, onions, carrot and mango in a large bowl.
Whisk mayonnaise, lemon juice and garlic in a small bowl.
Spoon salad into shallow serving bowls. Top with shrimp. Serve drizzled with dressing.
Preheat a grill plate over medium heat. Brush halloumi and asparagus with olive oil. Grill halloumi for 1 min, turning once. Set aside. Grill asparagus for 2-3 mins, turning once. Set aside. Grill mango slices for 1 min, turning once. Set aside.
To make the dressing, whisk together olive oil, vinegar, mustard and garlic. Season.
Combine watercress, halloumi, asparagus and mango. Drizzle with dressing just before serving.
teaspoons sesame seeds, garlic and pepper in a small cup
Place the beans, onion, tomatoes, pepper, corn, avocado and mango in a large bowl; toss lightly. Then add lettuce leaves and mix in salad dressing. Makes 6 servings.
gg yolks, lemon juice and zest and the pinch of salt. Whisk
To make curry dressing, combine all ingredients in a small bowl. Stir well.
Place snow peas in a small heatproof bowl and pour over enough boiling water to cover. Stand snow peas for 30 seconds, then drain. Rinse under cold water, then drain.
Arrange snow peas, spring onions, celery, turkey, and mango in a serving dish. Sprinkle salad with nuts and cranberries, then drizzle with curry dressing to serve.
In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
Make matchstick size pieces out of the jicama and toss with remaining lime juice.
Just before serving, add jicama, radishes, and mango in bowl with the dressing.
Toss well to coat.
Line a serving platter with lettuce leaves, if desired, and pile salad in center.
Sprinkle with parsley and serve.
n cold water.
Peal and devein prawns leaving the the
In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.
Peel and rinse the shrimp.
If using frozen mango, microwave or steam
harlottes with Tomato and Coriander Salad
1. Prepare the
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-