It’s what Spring/Summer dining is all about – alfresco set-ups, enjoying the outdoors, hanging out with family and friends and maybe a backyard cricket game or two.
So, whether you’re hosting a festive gathering, or just need something to feed the family this week, these salads will keep everyone coming back for more.
Hellenic Republic’s Cypriot grain salad
A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa.
- 1 bunch coriander, chopped
- 1/2 bunch parsley, chopped
- 1/2 red onion, finely diced
- 1 cup freekah (or cracked wheat or quinoa)
- 1/2 cup Puy lentils
- 2 tbsp toasted pumpkin seeds
- 2 tbsp toasted slivered almonds
- 2 tbsp toasted pine nuts
- 2 tbsp baby capers
- 1/2 cup currants
- Juice of 1 lemon
- 3 tbsp extra virgin olive
- Sea salt to taste
- 1 pomegranate, deseeded, to serve
- 1 cup thick Greek yoghurt
- 1 tsp cumin seeds, toasted and ground
- 1 tbsp honey
- Blanch freekah and lentils separately in boiling water until both just cooked.
- Drain well and allow to cool.
- Mix the yoghurt, ground cumin and honey until combined.
- In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
- Place into serving dish and top with cumin yoghurt and pomegranate seeds.
Beetroot and lentil salad with fetta
Topped with rocket, fetta and hazelnut, this beetroot and lentil salad makes for a tasty vegetarian side. It’s as easy as slow cooking the beetroot and lentils until tender, then tossing in a flavoursome vinaigrette.
- 1 bunch beetroot
- 1 cup (200g) French lentils, rinsed
- 2 garlic cloves, crushed
- 2 cups (500ml) salt-reduced vegetable stock
- 1/4 cup (60ml) olive oil
- 2 tbs sherry vinegar
- 1 lemon, zested, juiced
- 30g baby rocket leaves
- 100g fetta, crumbled
- 2 tbs hazelnuts, toasted, coarsely chopped
- Coarsely chop the beetroot stems and leaves. Peel the beetroot and cut into thick wedges. Place the beetroot wedges, stalks and leaves in a slow cooker with the lentils and garlic.
- Pour over the stock and cook for 2-3 hours on high (or 4-5 hours on low) or until lentils and beetroot are tender.
- Combine the oil, vinegar, lemon zest and lemon juice in a small bowl. Season.
- Add oil mixture to the lentil mixture and stir to combine. Transfer to a serving bowl and top with rocket, fetta and hazelnuts to serve.
In the oven: To make this dish without a slow cooker, roast the beetroot mixture in a roasting pan, covered, at 140°C for 1 hour or until tender.
Curtis Stone’s fusilli with prawns and spinach-pistachio pesto
Take pasta night to the next level with Curtis Stone’s prawns and pesto fusilli. With a homemade spinach-pistachio pesto, it’s a delicious dish that’s ideal for family dinners or casual entertaining.
- 2 red capsicums
- 1 1/2 tbs extra virgin olive oil, divided
- 300g fusilli pasta
- 800g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined, coarsely chopped
- 2 garlic cloves, sliced
- 1/4 tsp dried chilli flakes (optional)
- 1/4 cup (60ml) dry white wine
- 1 tbs pistachios, toasted, chopped
- 1/4 cup (35g) pistachios, lightly toasted
- 1/4 cup (20g) finely grated parmesan
- 2 garlic cloves
- 1 lemon, rind finely grated, juiced
- 60g Coles Australian Baby Spinach
- 1 1/2 cups basil leaves
- 2/3 cup (160ml) extra virgin olive oil
- Preheat oven to 220°C (200°C fan-forced). Line a rimmed baking tray with foil. Arrange the capsicums on the lined tray and drizzle with 2 tsp oil. Season. Roast, turning halfway through cooking, for 30 mins or until lightly charred and very tender. Transfer to a heatproof bowl and cover with plastic wrap. Set aside for 5 mins to cool slightly. Peel and discard skin, stems and seeds. Thickly slice capsicums.
- To make spinach-pistachio pesto, in a food processor, process pistachios, parmesan, garlic, lemon rind, lemon juice and 3/4 tsp salt until finely chopped. Add the spinach and basil and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is finely chopped and well combined. Season with pepper.
- In a large saucepan of boiling water, cook the pasta for 11 mins or until al dente. Drain and return the pasta to the pan.
- Meanwhile, heat remaining 1 tbs oil in a large frying pan over medium-high heat. Add the prawns and cook, tossing frequently, for 3 mins or until prawns curl and change colour. Add the garlic and chilli flakes, if using, and cook for 30 secs or until aromatic. Add the wine and cook for 30 secs or until the liquid reduces slightly.
- Transfer the capsicum, prawn mixture and spinach-pistachio pesto to the pasta in the pan. Season with pepper and toss to combine. Divide the pasta mixture among serving bowls. Sprinkle with pistachio to serve.
Swap me: To make this without alcohol, swap the wine for salt-reduced vegetable stock.
Stone fruit salad with prosciutto and mozzarella
Serve this mouth-watering stone fruit salad with prosciutto and mozzarella at your next get-together. It’s the perfect summertime side or light meal.
- 4 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna*
- 6 slices prosciutto, coarsely torn
- 2 yellow peaches or nectarines, stoned, cut into wedges
- 2 white peaches or nectarines, stoned, cut into wedges
- 1 Lebanese cucumber, peeled into ribbons
- 150g mixed tomatoes, halved
- 2 vine-ripened tomatoes, thickly sliced
- 200g fresh mozzarella or bocconcini, drained, coarsely torn
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- 1 cup mint leaves
- 1/4 cup basil leaves
- 1 tbs sherry vinegar
- 1/3 cup (80ml) avocado oil or olive oil
- Heat a chargrill on high. Spray the sourdough with olive oil spray. Cook on the grill for 1-2 mins each side or until toasted. Set aside to cool slightly.
- To make the mint dressing, place the mint, basil and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
- Coarsely tear the sourdough into pieces and arrange on a large serving platter with the prosciutto, combined peach or nectarine, cucumber, combined tomato, mozzarella or bocconcini, basil and mint. Drizzle with mint dressing and serve immediately.
Easy lamb, tomato and haloumi salad
Try this tasty lamb, tomato and haloumi salad. Ready in just 20 minutes, it’s perfect for busy weeknights.
- 2 x 270g pkts Coles Australian Lamb Leg Steaks
- 200g haloumi, thickly sliced
- 200g pkt Coles Australian 4 Leaf Salad
- 300g mixed tomatoes, halved
- 1/4 cup (60ml) balsamic salad dressing
- Heat a greased chargrill on medium-high. Spray the lamb with olive oil spray. Season. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Meanwhile, heat a greased frying pan over medium-high heat. Cook the haloumi for 1 min each side or until golden. Transfer to a separate plate.
- Slice the lamb. Arrange the salad leaves and tomato on a serving platter. Top with the lamb and haloumi. Drizzle with dressing to serve.