Innholdsfortegnelse for #72 Salads i taste.com.au Cookbooks

You know you have a great salad in the works when you have an array of fresh, seasonal salad vegies, succulent meats and carb-friendly pastas and grains at your fingertips. But where do you start? Right here, of course! Our team of food experts at taste.com.au have made it their mission to create the most ‘wow’ tasting salad recipes just for you. And we've had a lot of fun doing it! It doesn't matter if you want to quickty toss something together for a midweek meal or work lunch box, you're watching your health or waistline, you want to impress your friends when asked to “bring a salad”, or you want to create a show-stopping salad platter for your guests, you'll find the perfect recipe in this cookbook. There are…

pasta & grains low-cal vego beam pasta salad serves 4 prep 5 mins cooking 10 mins 200g dried wholegrain fusilli pasta 400g can red kidney beans, rinsed, drained 350g pkt kale slaw 75g Greek-style feta 1½ tbs balsamic vinegar 1 tbs extra virgin olive oil 1 Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain. Refresh pasta under cold running water. Drain well. 2 Combine the pasta, kidney beans and kale slaw (reserve the dressing for another use) in a large bowl. Crumble in the feta and gently toss to combine. 3 Whisk together the vinegar and oil in a small bowl. Season. Pour over salad and toss to combine. Serve. “This is a great fibre-packed salad. I love it because the feta makes…

healthier toss satay pumpkin, quinoa & red cabbage bowls serves 4 prep 20 mins (+ pickling) cooking 30 mins 600g kent pumpkin, unpeeled, deseeded, cut into 2cm pieces 11 ⁄2 tsp curry powder 1 ⁄2 large red cabbage 2 tbs apple cider vinegar 1 tsp maple syrup Pinch of table salt 80ml (1 ⁄3 cup) reduced-fat coconut milk 1 tbs natural peanut butter 1 tsp gluten-free salt-reduced soy sauce 300g (2 cups) cooked tri-colour quinoa 1 large red capsicum, deseeded, thinly sliced 1 large Lebanese cucumber, thinly sliced 1 avocado, thinly sliced 1 Preheat oven to 200°C/1S0°C fan forced. Line a baking tray with baking paper. 2 Place the pumpkin on the prepared tray and lightly spray with oil. Sprinkle with 1 tsp curry powder. Roast for 30 minutes or until golden and tender. 3 Meanwhile, carefully separate 4 large cabbage leaves…

easy entertaining prawn & mango hand salads serves 8 prep 30 mins 750g watermelon, cut into 1cm-thick slices 22 peeled cooked prawns, tails removed 3 baby gem lettuce, leaves separated 2 mangoes, finely chopped dressing 125ml (1⁄2 cup) coconut cream 11⁄2 tbs sweet chilli sauce 11⁄2 tbs fresh lime juice 1⁄2 tsp fish sauce 1 tsp finely grated lime rind 1 To make the dressing, whisk all the ingredients in a small bowl until combined. 2 Use a 2cm star-shaped pastry cutter to cut 22 stars from the watermelon (see note). Use a 7cm star-shaped pastry cutter to cut 1 star from the watermelon (reserve remaining watermelon for another use). 3 Place a prawn on each lettuce leaf then drizzle over a little of the dressing. Divide the mango among…

protein boost barbecued lamb shawarma salad serves 4 prep 10 mins cooking 10 mins 4 lamb leg steaks, cut into 4cm pieces 1 tbs ras el hanout (see note) 2 tbs olive oil 1 red onion, thinly sliced into rings 1 tsp caster sugar 2 tbs apple cider vinegar 250g pkt microwave brown rice and quinoa 2 Lebanese cucumbers, coarsely chopped 1 red capsicum, deseeded, coarsely chopped 1 cup fresh mint leaves 200g tub hummus 60g feta, crumbled 1 Toss the Lamb and ras el hanout in a bowl until well coated. Heat half the oil on a barbecue flat plate or frying pan on medium-high. Add the lamb and cook for 2-3 minutes each side, for medium, or until cooked to your liking. Transfer to a bowl. 2 Meanwhile, combine the onion, sugar and vinegar in a glass or ceramic…