LOADED RICE SALAD

An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.

Prep 00:15

Cook 00:20

Serves 4-6

Easy 

Ingredients 

3 cups cooked white long grain rice, warm  

1 tsp saffron threads 

4 tbs hot water 

1/4 cup rice bran oil 

40g butter

6 spring onions (white part only), finely sliced 

3/4 cup broad beans, peeled 

1/4 cup dried cranberries 

1/4 cup smoked almonds, roughly chopped  

1/4 cup roasted pistachios, roughly chopped 

1/3 cup fresh mint, chopped  

1/3 cup flat leaf parsley, chopped 

1/3 cup dill, chopped 

60g persian feta 

1/4 cup red wine vinegar 

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Method

Step 1.  Heat the oil and butter in a pan and gently fry the shallots until golden. Use a slotted spoon to remove the shallots and set aside. Keep the shallot oil aside also. 

Step 2. Soak the saffron* in the hot water for around 5 minutes. Stir the saffron water and shallot oil through the rice, using a fork to fluff up the grains.

Step 3. Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.

Step 4. Mix through all remaining ingredients, season with salt and serve on a platter. 

Notes

* To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.

MORE SALADS

GRILLED CAPSICUM W/ YOGHURT & FETA WHIP

This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour. 

Prep 00:10

Cook 00:15

Serves 4-6

Easy

Ingredients 

3 medium capsicums (red, yellow or orange), quartered

1/3 cup roasted walnuts, roughly chopped

3/4 cup greek yoghurt

180g persian feta 

1/2 lemon, juice and zest 

2 tbs olive oil

4 sprigs fresh thyme 

2 sprigs fresh oregano 

Small handful fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick. 

Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.

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SALADS…

PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

SUMMER BBQ "PANZANELLA"

A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering. 

Prep 00:15

Cook 00:20

Serves 8-10

Easy 

Ingredients 

3 thick slices ciabatta bread

250g block haloumi, cut into 1cm thick slices 

2 different coloured capsicums (red, yellow or orange)

2 sweet corn cobs, husks off

400g mixed tomatoes, sliced into halves or quarters 

Sumac dressing

3 tsp sumac

1 clove garlic, crushed 

1/4 tsp salt

1/2 cup olive oil 

1/4 cup red wine vinegar 

To Serve

Small handful fresh mint leaves, finely chopped 

Method

Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.

Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.

Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste. 

Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away. 

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THE SALAD BAR…

BEETROOT SALAD W/ HORSERADISH DRESSING

SERVES 6 (as a side salad)

WHAT’S IN IT?

250g peeled and cooked baby beetroots*, quartered

2 cups cooked buckwheat

1/2 cup parsley, roughly chopped

1/2 cup mint, roughly chopped

1/2 cup chives, finely choppedHerbs

1/2 cup pistachio nuts, toasted and roughly chopped

Extra virgin olive oil, to dress

Sea salt and pepper, to taste

Horseradish Dressing

1 tbs jar horseradish 

3 tbs creme fraiche 

2 tbs yoghurt

Drizzle, extra virgin olive oil

1 tbs chives, finely chopped

Sea salt and pepper, to taste

PUTTING IT TOGETHER:

1. Start by making your dressing. Whisk together all dressing ingredients in a small bowl or jar and set aside until needed. 

2. Into a large serving bowl add your buckwheat, top with beets, toss very gently. Scatter over herbs and pistachio, again gently toss. Drizzle with olive oil and season with salt. Toss again. 

3. Drizzle with horseradish dressing and serve. 

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SALADS GALORE…

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

JAX'S POTATO SALAD

I thought that my potato salad was the best, but just recently we celebrated a joint birthday (Jax, myself, my grandma and my cousin) and Jax made this incredible, herby, creamy, fresh potato salad and I just have to share the recipe. I think the key to a good potato salad is to NOT put onion in it!!!! 

Prep 00:10

Cook 00:10 mins (plus 30mins cooling time)

Servings 4

Super Easy

1kg new potatoes* 

3/4 cup sour cream

1/4 cup mayonnaise

1 tbs seeded mustard

1 bunch dill, finely chopped

1 bunch chives, finely chopped

1 lemon, zested. 

Sea salt, to taste

Step 1. Add potatoes to a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook until still tender, approx. 10mins (you don’t want to over cook the potatoes). Drain, and allow to cool (approx 30mins). Cut in half*. 

Step 2. In serving bowl combine sour cream, mayonnaise, seeded mustard, dill, chives, lemon zest and juice along with sea salt to taste. Mix well to combine. Toss through potatoes until well coated. 

Recipe notes and tips: 

* Try and find the smallest new potatoes you can get. 

* If you have some really nice tiny potatoes you can leave these whole. 

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ

LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

Juice of ½ lemon

2 tsp dried oregano

2 garlic cloves, crushed

100ml extra virgin olive oil

10 chicken thigh fillets (around 1kg), cut into 4cm pieces

1 large eggplant, cut into wedges

DATE AND SMOKED ALMOND SALAD

5 medjool dates, pitted and chopped

½ cup (80g) smoked almonds, toasted, chopped

2 tbs extra virgin olive oil

Juice of ½ lemon

TO SERVE

Warmed flatbreads

Sliced apple

Flat-leaf parsley

Mint

Hummus

PUTTING IT ALL TOGETHER: 

1. Combine lemon juice, oregano, garlic and ¼ cup (60ml) oil in a large bowl, season, add chicken and toss to coat. Thread chicken onto 8 metal skewers. Place on a tray, cover and refrigerate for 10 minutes to marinate (or longer if time allows).

2. Heat a barbecue or grill pan to mediumhigh. Brush eggplant with remaining oil. Grill for 3 minutes each side or until charred and tender. Place on a plate and cover loosely with foil to keep warm. Grill skewers, turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes.

3. For salad, place all the ingredients in a bowl and stir to combine.

4. Place flatbreads on a platter, spread with hummus, top with eggplant, skewers, apple slices, date salad and herbs, and serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE GREAT CHICKEN RECIPES

T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 t-bone beef steaks (about 300g each), at room temperature

¼ cup (60ml) rice bran oil

600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)

1 cup coriander

1 cup mint leaves

½ bunch garlic chives, plus extra to serve

4 sticks celery, thinly sliced diagonally

2 carrots, cut into matchsticks (we used a julienne peeler)

200g sugar snaps, thinly sliced diagonally

½ small red onion, thinly sliced

SOY AND MIRIN DRESSING

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

2 tbs rice vinegar

1 long red chilli, seeded, finely chopped

2 tsp finely grated ginger

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

1. For the dressing, shake all the ingredients in a small screw-top jar to combine.

2. Heat a barbecue or grill-pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.

3. To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.

4. Serve steaks topped with mushrooms and scattered with extra garlic chives.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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TIME TO BEEF IT UP!

BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1kg beef rump, trimmed, cut into 3cm cubes

120g butter, softened

2 tbs horseradish cream

Watercress tips, to serve

Beetroot, radish and grain salad

½ cup (100g) quinoa

½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline)

1 red apple, thinly sliced (we used a mandoline)

¼ bunch dill, leaves finely chopped, plus fronds to serve

Horseradish Vinaigrette

¼ cup extra-virgin olive oil

2 tbs red wine vinegar

1 tsp horseradish cream

PUTTING IT ALL TOGETHER: 

1. For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.

2. Thread beef onto 8 metal skewers. Mix butter and horseradish cream in a small bowl and season. Spread half the butter over beef. Heat a barbecue or grill pan to high and cook skewers in batches, turning often, for 3-5 minutes or until charred and medium rare. Place on a platter, brush with remaining horseradish butter, cover loosely with foil and rest for 3 minutes.

3. For the vinaigrette, shake ingredients together in a jar.

4. Add half the vinaigrette to the salad and toss to coat. Place on a platter, top with beef skewers, drizzle with remaining vinaigrette, if desired, and top with watercress and fennel fronds.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEAT MEAT MEAT!!!!

CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

100g butter

¼ cup (60ml) extra-virgin olive oil

2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices

Pomegranate seeds and parsley, to serve

White Bean Puree

1 can (400g) butter beans, drained and rinsed

¼ cup (60ml) hulled tahini

Juice of ½ lemon

1 garlic clove, crushed

1 tsp ground cumin

Almond Tabbouleh

1 cup (120g) blanched almonds, toasted and chopped

2 tomatoes, seeds removed, diced

1 bunch flat-leaf parsley, finely chopped

½ bunch mint, leaves finely chopped

1 small shallot, finely chopped

¼ cup (60ml) extra-virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat the oven to 180°C.

2. Heat butter and oil in a non-stick frying pan over medium heat and cook cauliflower in batches for 4 minutes each side until golden. Place on an oven tray lined with baking paper, season and roast for 8-10 minutes until just tender.

3. For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.

4. For the almond tabbouleh, combine the ingredients in a large bowl and season.

5. Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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FOR ALL THE PLANY EATERS....

PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1 cup (140g) pearl couscous

100g each green beans, butter (yellow) beans and sugar snap peas, trimmed

¼ bunch each mint and parsley

16 cooked prawns, heads removed, tails intact

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

Green herb oil

1/3 bunch each mint and parsley, leaves picked, plus extra leaves to serve

2 sprigs dill, leaves picked

1/3 cup (80ml) olive oil

1 tbs capers

Finely grated zest of 1 lemon, juice of ½

PUTTING IT ALL TOGETHER: 

1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

2. Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-sized pieces and add to couscous.

3. For the herb oil, place all the ingredients in a blender, season and blitz until smooth.

4. To serve, add herb oil and herbs to couscous mixture, season and toss to coat. Place on a large platter, top with prawns and eggs and scatter with hazelnuts.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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LIKE PRAWNS? YOU'LL LIKE THESE...

MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

200g wide rice noodles

½ cup (125ml) tamari

¼ cup (60ml) mirin (sweet rice wine)

2 tsp sambal oelek (chilli sauce – optional)

2 tsp sesame oil

500g firm tofu, cut into 1cm-thick cubes

2 tbs rice wine vinegar

2 Lebanese cucumber, sliced

1 small red onion, thinly sliced into rings

1 red chilli, thinly sliced (optional)

1 small pineapple, peeled, cut into discs

1 tbs caster sugar

Coconut oil spray

4 mint sprigs, leaves picked

¼ cup (40g) tamari almonds, chopped

PUTTING IT ALL TOGETHER: 

1.  Cook noodles according to packet instructions. Drain and cool under cold running water, then drain well and set aside.

2. Combine tamari, mirin, sambal oelek (if using) and sesame oil in a bowl, add tofu, and turn to coat. Marinate for 15 minutes.

3. Combine rice wine vinegar and ½ tsp salt in a bowl. Add cucumber, onion and chilli (if using), toss to coat. Set aside. Sprinkle pineapple with sugar, turning to coat. Preheat a barbecue or grill pan over high heat. Drain tofu and reserve marinade. Lightly grease tofu and pineapple with oil spray and grill for 3 minutes each side or until tofu is charred and pineapple caramelised. Cool pinepple slightly, then slice into wedges. Add pineapple and mint to cucumber mixture, and toss to combine.

4. To serve, toss reserved marinade with noodles, then divide among serving bowls. Top with tofu and cucumber and pineapple mixture, then scatter with almond.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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VEGOS! EAT YOUR HEART OUT... 

CHICKEN TACO BOWL

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

MAKES: 4

PREP TIME: 20 mins

COOKING TIME:  12 mins

WHAT'S IN IT?

1 brown onion, sliced

1/2 tbs rice bran oil

500g Lilydale chicken mince

2 cloves garlic, finely chopped

1tbs Mexican spice seasoning*

Salt, to taste

400g can corn kernels, rinsed and drained

400g can black beans, rinsed and drained

2 tbs red wine vinegar

2 tbs extra virgin olive oil

Sea salt, to taste

350g mixed grape tomato medley, halved

2 avocados, cut in 1cm cubes

1 large red chili, finely chopped

1 lime, cut into quarters

1/2 cup fresh coriander, leaves only

1 packed (230g) white corn chips

Sour cream, optional

PUTTING IT ALL TOGETHER:

1. In a large non-stick fry pan over a high heat cook off the onion in oil until aromatic and slightly coloured. Add in chicken mince and using a wooden spoon break up into small pieces. As the chicken begins to colour add in your garlic and Mexican spice mix. Once chicken has cooked, remove from pan and allow to cool.

2. Toss together the beans, corn, vinegar, oil and salt. Set aside until needed.  

3. Make up your lunch box by adding your food in different sections add your cooled chicken mince, brown rice, bean and corn mix, tomatoes, corn chips, chili, lime, coriander and a dollop of sour cream (optional).

Recipe Notes and Tips:

* Look for a good quality Mexican spice mix in your local grocer or market. Even better make your own, think of spices and herbs like; ground coriander, cumin, chili, paprika, oregano!

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MORE MEXICAN FEELS HERE...

CHICKEN LARB (ITS LARBLY)

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: 4

Prep time: 10 mins

Cooking time: 12 mins

WHAT'S IN IT? 

2 birds eye chili*, finely sliced

3 limes, juiced

1 1/2 tbs fish sauce

2 tsp brown sugar

500g Lilydale chicken mince

Rice bran oil, for frying

1 green mango, shredded / juilienned*

200g grape tomatoes medley, halved lengthways

1 cup mint, leaves only

1 cup Thai basil, leaves only

2 kaffir lime leaf, finely julienned

1 eschallot, finely sliced

3/4 cup roasted peanuts, roughly chopped

PUTTING IT ALL TOGETHER:

1. Combine chili, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.

2. Fry off chicken mince in a little oil over a medium high heat in a non-stick fry pan. Cook until coloured. Remove from heat and allow to cool slightly.

3. To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.

Recipe Notes and Tips:

* If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.

* Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.

* Feel free to add as much or as little chili as you like. I like my version of this salad nice and spicy.

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THAI FLAVOURS...