Christmassy Salads for your festive table

By Ashleigh Carrigg
Tags 
Posted Nov 30, 2020

Rainbow Salad with Haloumi and Lentils

Using green beans, haloumi and a rainbow of vegies, this salad will be a hit on any table.

Ingredients

  • 150g green beans, trimmed, thinly sliced
  • 1 bunch broccoli, finely chopped 
  • 1 corn cob, husk and silk removed
  • 400g lentils rinsed, drained
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/4 small red cabbage, finely shredded
  • 200g cherry tomatoes, thinly sliced
  • 200g Symons Organic halloumi, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 2 tbs olive oil
  • 1/3 cup basil leaves
  • 1 lemon, zested, juiced

Method

  • Step 1

Place beans and baby broccoli in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 1-2 mins or until just tender. Refresh under cold water. Drain well.

  • Step 2

Meanwhile, use a small serrated knife to cut down the side of the corn to release kernels. Place corn kernels in a separate heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until tender. Drain.

  • Step 3

Arrange bean mixture, lentils, onion, cucumber, cabbage and tomato on a serving platter. Heat a barbecue grill or chargrill on high. Cook the haloumi for 1-2 mins each side or until golden brown. Arrange over the salad. Sprinkle with corn.

  • Step 4

Process the avocado, oil, basil, lemon zest and lemon juice in a food processor until combined. Serve with the salad.

Recipe from taste.com.au

 

Classic Italian Caprese Salad

This simple Italian salad combines the sweetness of cherry tomatoes with the decadence of good bocconcini.

Ingredients

1 kg cherry Tomatoes

350g cherry bocconcini

1/3 cup (80ml) extra virgin olive oil

Basil leaves

    Method

    Step 1

    Halve tomatoes and bocconcini and toss together in a bowl. Drizzle with olive oil and shredded basil and season to taste.

    Recipe from taste.com.au


     

     

     

    Roasted Vegetable and Burrata Pasta Salad

    This gorgeous pasta salad is perfect for summer barbecues - it's topped with burrata and filled with flavour thanks to sweet potato, cherry tomatoes and olives.

    Ingredients

    • 900g sweet potato, peeled, cut into 3cm cube
    • 2 large red onions, cut into wedges
    • 500g cherry tomatoes
    • 200g green beans, trimmed, halved
    • 500g Pasta of choice
    • 2 tablespoons of extra virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 100g pitted kalamata olives
    • 1 Buratta cheese

    Method

    Step 1

    • Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper.
    • Step 2
      Arrange the sweet potato, onion and tomatoes on prepared trays. Spray with olive oil. Roast for 45 minutes, adding the beans and spraying with oil in the last 20 minutes of cooking. Roast until all vegetables are tender and slightly caramelised. Set all vegetables aside to cool to room temperature.
    • Step 3
      Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain the pasta into a colander over the sink then rinse under cold running water to cool and stop the cooking process. Drain well.
    • Step 4
      Place the pasta in a large bowl. Drizzle over the oil and lemon juice. Toss to coat. Add the tomatoes and toss to combine (the juices from the tomatoes will help dress the pasta). Add the olives and remaining roasted vegetables. Season well and toss. Transfer the pasta salad to a large serving bowl. Arrange the burrata on top and serve.

    Recipe from Taste.com.au

     

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