Salad
Mango, Avocado & Macadamia Nut Salad
Ligia Fernandes
Serves 4 Preparation time 10mins.
Ingredients Method
Chilli lime dressing 4 cups rocket, washed 2 mangoes, peeled and diced
½ cup macadamia nuts, raw or roasted, halved
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Place all ingredients in a bowl and gently toss together to mix. You can add meat or seafood.
Mediterranean Grain Salad with Honey Cumin Labne
Maria Bayada
Ingredients Method
¼ cup brown rice ½ cup French- style green lentils ½ cup red or white quinoa 1 cup water 1 small red onion, chopped finely
2 tbsp. pepitas( pumpkin seeds), toasted
2 tbsp. sunflower seeds, toasted 2 tbsp. pine nuts, roasted 2 tbsp. baby salted capers, rinsed ½ cup currants
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh coriander( cilantro) leaves
¼ cup lemon juice ⅓ cup olive oil 1 tsp. cumin seeds, toasted 1 cup labne 2 tbsp. honey ½ cup flaked almonds roasted
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Cook rice and lentils separately in large saucepans of boiling water for 25 minutes or until tender. Then drain and rinse well. Place quinoa in a small saucepan with water; bring to the boil. Reduce heat to low and simmer covered for 10 minutes or until tender. Drain. Combine rice, lentils and quinoa in a large bowl. Add onion seeds, pine nuts, capers, currants, herbs, juice, and oil; stir until combined. Stir cumin seeds into labne in a small bowl. Serve salad on plates or a large platter; top with a spoonful of labne, drizzle with honey and scatter with almonds.
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