Salad
Rocket and Roast Pumpkin Salad
Deborah Cowell
Serves 2
Ingredients
Packet of rocket
Roast pumpkin or sweet potato( chopped into small cubes toss in a little olive oil then roast in oven)
1 pita bread or use the minis( split and dried in the oven then broken into pieces)
Half red onion( chopped or thinly sliced)- optional
8-10 cherry tomatoes
Parmesan( shaved) serving to your liking
Roasted almonds( dry roasted in oven then roughly crushed or use sliced almonds or pine nuts)
Dressing
Deli style creamy roasted garlic or you could use your favourite dressing
1
Method
Add all ingredients to a bowl and gently toss together, saving some almonds for a garnish with Italian parsley.
Tip: I keep roasted pumpkin or sweet potato in small cubes all the time in the fridge and use as required for salads, pastas and risottos.
Salmon and Fennel Salad
Jenette Harvey
Ingredients Method
½ kg of salmon fillets Olive oil
Lettuce( of your choice but I like baby cos)
Bunch of fennel ½ punnet of cherry tomatoes 1 Lebanese cucumber Mayonnaise 2 cloves of garlic 1 small bunch of dill
1
2 3 4 5
Crush garlic and mix with a little olive oil. Spread over salmon fillets and place in a baking tray. Add chopped fennel. Cook for 20 minutes on 180 degrees. When cooked place in the fridge to cool. Once cold pull salmon apart and set aside. Toss lettuce, tomatoes, cucumber in a large bowl. Arrange salmon, fennel and salad mixture on a large platter. Sprinkle with dill and drizzle with mayonnaise.
75