For the radish salad, combine the radish, onion and salad greens in a medium
o coat. Cover and refrigerate for 2 hours.
Meanwhile, combine
For the chicken meatballs, place the
hicken, green onions, 1/4 cup cilantro and egg. Season. Shape
cook potato, in batches, 3-5 mins until golden and crisp
oat in marinade. Cover; refrigerate for 3 hours or overnight.
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
For the chickpea salad, place the chickpeas in a
lastic wrap and let stand for 5 mins or until the liquid
ea salt and set aside for 30 mins. Rub off excess
ith plastic wrap and refrigerate for 15 mins to marinate.
Place the salmon and teriyaki marinade in a shallow dish; turn to coat. Cover and refrigerate for 30 mins.
Preheat the broiler to high. Place the salmon on a foil-lined baking pan, discarding the remaining marinade. Broil for 5-6 mins, turning once, until lightly browned.
For the salad, whisk mayonnaise, lemon juice, soy sauce, sesame oil and wasabi paste in a small bowl. Place the edamame, avocado, green onion and pea shoots in a large bowl. Add the dressing and toss gently to combine. Serve the salmon with salad and lemon wedges.
Cover and refrigerate for 2 hours.
For the orzo salad, cook orzo
Heat 3 tbsp oil in a large frying pan over high heat. Add squash and cook for 5 mins, or until browned and tender. Set aside and wipe pan clean.
Season chicken and coat in flour, egg then breadcrumbs. Add remaining oil to frying pan and place over medium-high heat. Cook chicken for 5 mins, or until browned and cooked through. Slice then toss with squash, parsley, beans, mixed greens and dressing. Serve.
Grease a shallow round 6-cup baking dish and place in
f zucchini mixture, in batches, for 5 mins or until browned on
Preheat the grill to high. In a large bowl, whisk honey, mustard and oil and add pork, toss to coat. Grill for 5 mins each side, or until cooked as desired. Cover and rest for 5 mins.
Meanwhile, boil, steam or microwave carrots until just tender then drain. Cover to keep warm.
Meanwhile, to make salad, combine ingredients in a medium bowl and toss gently to combine.
Serve pork with carrots and salad.
atter into large measuring cup; cover. Let stand for 30 mins.
oil on high heat. Boil for 10 mins or until the
For the anchovy dressing, blend or