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Salad Directory

To kick start the weekend, here’s a list of some easy salad recipes to add a bit of variety to your menu. Who said salads should be boring, unappealing and just “Rabbit-friendly”! For more yummy recipes, everything from mains & desserts to gluten-free dishes, visit my favourite recipe database: Taste

Brown rice salad

Brown rice salad with eggplant and roasted pumpkin (serves 3-4)

  • 800g pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces
  • 2 tsp ground cumin
  • Olive oil spray
  • 525g (3 cups) cooked brown rice
  • 1 zucchini, trimmed, halved, thinly sliced
  • 45g (1/4 cup) pepitas, lightly toasted
  • 1/4 cup fresh continental parsley leaves, chopped
  • 1/4 cup fresh mint leaves, torn
  • 45g (1/4 cup) currants
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 garlic clove, crushed
  • 1 1/2 tbs fresh lemon juice
  1. Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant on prepared tray. Sprinkle with cumin and season with pepper. Spray with oil and roast for 25 minutes or until tender.
  2. Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl.
  3. Combine the yoghurt, garlic and lemon juice in a small bowl. Divide salad among serving bowls and top with dressing.

Chilli chicken with yoghurt lentil salad (serves 3-4)

  • chilli chickensingle chicken breast fillets
  • 2 tsp peri peri seasoning
  • Olive oil spray
  • 1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
  • 1 tbs fresh lemon juice
  • 2 x 400g cans brown lentils or chickpeas, drained, rinsed
  • 1/4 cup (45g) currants
  • 1/4 cup fresh continental parsley leaves
  • 1/4 cup shredded fresh mint
  • Salt & freshly ground pepper
  • Lemon wedges, to serve
  1. Sprinkle both sides of the chicken with the peri peri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
  2. Whisk the yoghurt and lemon juice in a small bowl until smooth.
  3. Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

Salmon and potato salad with mustard chive dressing (serves 4)

  • 500g Baby Coliban (Chat) potatoes (see note)
  • 250g snow peas, trimmed, halvedsalmon salad
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 tbs fresh lemon juice
  • 1 tbs hot water
  • 1 tbs wholegrain mustard
  • 1 tbs chopped fresh chives
  • 140g mixed salad leaves
  • 175g hot smoked salmon, skin removed, flaked
  1. Cook the potatoes in a steamer over a saucepan of simmering water for 12-15 minutes or until tender. Set aside to cool.
  2. Meanwhile, cook the snow peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Combine the yoghurt, lemon juice, water, mustard and chives in a bowl. Season with pepper.
  4. Thickly slice the potatoes crossways. Place in a large bowl. Add the snow peas, salad leaves and salmon and toss to combine. Divide among serving plates and drizzle over the dressing.

Happy Weekend to All!

Sandra Mikhail (APD/AN)

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