Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1. Prepare the
killet, saute kalua pork, onion, and won bok until done.
Fill bread cavity with salami, red peppers and basil. Press down gently then top with olives and sun-dried tomatoes. Press down again. Add ham, chorizo and mozzarella cheese. Press down. Place lid back on and secure with toothpicks. Chill for 1 hour then cut into 6 wedges.
Serve with tomato and avocado salad.
Place greens on serving platter. Arrange bacon slices, tomato, and avocado on greens. Serve with dressing.
ush fillets with oil and season with salt and pepper. Grill for
Heat oil in a large saucepan on medium heat. Saute onion, garlic and ginger for 6-8 mins, until golden and tender. Add spices and chili pepper; cook for 1 min, until fragrant.
Stir in stock and lentils. Bring to a boil on high heat. Reduce heat to low. Simmer, stirring occasionally, for 35-40 mins, until lentils soften. Season. Stir in cilantro.
For the salad, combine all ingredients in a bowl. Serve dahl with salad, roti, and lime wedges, if desired.
Preheat the oven to 350\u00b0F Season the fish with salt and pepper. Put into an oven proof dish.
Mix the cheese with the mustard, cream and chives. Spread evenly over each cod fillet.
Bake for 20 minutes until the fish is cooked and the top is golden.
Make the tomato and chive salad by slicing the tomatoes and arranging on four plates. Sprinkle with chives and season with salt and pepper.
Serve the fish on the salad. Accompany with new potatoes if you like.
Heat oil in a large frying pan. Cook cherry tomatoes for 8-10 mins, until softened. Add sugar then transfer to a food processor. Process until chunky. Let cool. Transfer to a freezer-proof container and mix in balsamic vinegar. Season. Cover and freeze for 2 hours.
Remove from freezer and stir mixture. Cover and freeze for 1 hour. Repeat process. Stir to create large ice crystals before serving.
Serve with roasted tomato and arugula salad.
Mash sweet potatoes with butter in a medium bowl. Stir in basil, pine nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape into 8 patties.
Heat oil in a large frying pan. Cook patties, in 2 batches, until browned on both sides and heated through.
To make the salad, whisk together olive oil, white wine vinegar and mustard. Add remaining ingredients and toss to combine. Season. Serve with sweet potato patties.
Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
For the tofu pesto, blend or process the tofu, basil, lemon juice and 1 tbsp water until smooth.
Combine the remaining ingredients in a medium bowl. Serve salad topped with tofu pesto.
Toast the sunflower seeds in a dry pan, until they are just golden.
For the dressing, mix the vinegar and sugar together and drizzle in the olive oil. Mix well and season with salt and pepper. Toss with the tomatoes, avocado and arugula. Sprinkle with the sunflower seeds to serve.
Combine all ingredients in small bowl and toss together.
Let stand 5 minutes before serving.
In a large bowl, combine all ingredients, except tomato and avocado.
Cover and refrigerate at least 3 hours.
Just before serving, stir in tomato and avocado.
Has 120 calories.
Season steak. Beat together butter and garlic. Whisk together 6 tbsp olive oil, vinegar, sugar, chili, lime zest and lime juice. Season. Set aside.
Combine lettuce, kidney beans, corn, tomatoes, onion and avocado. Set aside.
Heat remaining oil in a frying pan. Sear steak for 1 min 30 seconds per side. Set aside. Fry bacon until crisp. Set aside. Lightly toast baguette. Spread garlic butter over baguette then break into pieces.
Slice steak and crumble bacon. Add meat to salad and toss with dressing. Serve with baguette.
Place beans, corn, celery, peppers and avocado in large bowl.
Whisk remaining ingredients in a small bowl. Drizzle over salad; toss gently to combine.
To make croutons, melt butter in a frying pan and toast bread until browned, working in batches. Add garlic and cook for 1-2 mins. Remove from pan and allow to cool.
Meanwhile, mix orange juice, vinegar and sugar and season. Gradually whisk in oil then toss with lettuce, tomatoes and avocados. Gently mix in croutons.
Melt half the butter in a frying pan and fry half the bread, turning, until browned. Add half the garlic and fry for 1-2 more mins. Remove from the pan and allow to cool. Repeat with the remaining butter, bread and garlic.
In a bowl, mix the orange juice, vinegar and sugar and season with salt and black pepper. Gradually whisk in the oil. Toss with the lettuce, tomatoes and avocados. Gently mix in the croutons.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.