Asian slaw and prawns
1 wombok, washed and shredded
1 carrot, washed and julienned
2 red chillies, washed and chopped
1 green apple, washed and julienned
1 bunch mint, washed and roughly torn 2 limes, juiced
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
200g cooked prawns
½ cup peanuts
Combine the wombok, carrot, chilli, apple and mint. Toss well. Whisk together the lime juice, brown sugar, soy sauce and sesame oil. Arrange the slaw on a platter, top with the cooked prawns and sprinkle the nuts over the top. Drizzle the sauce over and serve immediately.
The ultimate garden salad
100g mixed leaves
1 punnet cherry tomatoes, washed and halved
1 cucumber, peeled and sliced 100g mixed olives
½ yellow capsicum, finely sliced
1 avocado, finely sliced
50g fresh walnuts
1 red onion, finely sliced
Toss all the ingredients together and serve with your favourite dressing. Or make your own dressing using equal parts of freshly squeezed citrus, extra virgin olive oil and balsamic vinegar.
Forager’s grazing platter
100g rocket
100g baby spinach
50g prosciutto
5 squash, sliced
1 blood orange, peeled and finely sliced
¼ rockmelon, peeled and chopped
6 strawberries, washed and chopped
½ cup cherry tomatoes, halved
1 apple, chopped
50g marinated green olives 1 lemon, juiced
1 tbsp olive oil
1 tsp capers
3 fresh dates, pitted and chopped
Combine all ingredients, toss well. Serve immediately.
