Fish with Moroccan lentil salad
This light dish is packed full of mouthwatering flavours, and is perfect for a summer lunch or dinner.
Cooking time: 6 minutes
420g can no added salt brown lentils, rinsed and drained
1/3 cup currants
1/4 cup pepitas, toasted* (see Tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp olive oil*
1/2 tsp brown sugar
Cracked black pepper, to season
Olive oil spray*
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon, to serve*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Combine the lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl. Toss well to combine. Combine 1/4 cup of the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat fully.
2. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high. Lightly spray with oil. Season the fish with cracked black pepper. Cook for 2-3 minutes each side or until light golden and just cooked through. Serve with the lentil salad and lemon.
Tip Pepitas are the edible seed of the pumpkin that have been dried. You will find them where all the nuts are in the supermarket. They are nutritious and add crunch to salads. To toast them place them onto a baking tray and roast in 220°C (200°C fan-forced) oven for 3-5 minutes. Alternatively, dry roast in a non-stick frying pan frying pan over medium-high heat. Watch carefully as they can burn easily.
Thai Beef Salad
500 g rump steak, trimmed of all visible fat
200 g rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes
2 tablespoons mint leaves, finely sliced
2 cloves garlic, crushed
1/4 cup coriander leaves
1 small red chilli, seeds removed and chopped, (use 2 chillies if you like it spicy)
2 tablespoons lime or lemon juice
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
6 spring onions, sliced
1. Season the meat well with the pepper and seal in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes to let the meat fibres relax and help keep the juices in the meat.
2. Slice the meat thinly across the grain and place in a bowl. Add the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.
3. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce and spring onions in a food processor and process until well blended, about 1 minute.
4. Toss the beef and salad vegetables with the dressing and serve at once.
Recipe Source: Better Health
Ultimate Greek Salad
4 medium (300g) ripe egg tomatoes, sliced
2 (260g) Lebanese cucumbers, sliced lengthways
1/4 medium (45g) red onion, sliced thinly
1/3 cup (60g) kalamata olives
150g fetta cheese, crumbled
1/2 teaspoon dried oregano leaves
1/4 cup (60ml) extra virgin olive oil
1 tablespoon red wine vinegar
1. Combine the tomato, cucumber, onion, olives and fetta in a serving bowl.
2. Sprinkle with the oregano.
3. Combine the oil and vinegar in a small bowl; season to taste with salt. Drizzle the dressing over the salad.
Not suitable to freeze.
With a twist: Chopped finely, this salad could be spooned over grilled fish or barbecued lamb.
Recipe Source: food.ninemsn.com.au