Roast carrot and pomegranate salad

Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)

Method

  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)

Quinoa and Pea Salad

Pea and Quinoa Salad

 

Quinoa and Pea Salad

Served on its own as a lunch, or as a side, this is one of those nourishing salads that is simple to prepare yet big on wow factor, perfect for lazy weekend entertaining.

Ingredients

  • 1 ½ cups of McCain Peas – cooked as per packet instructions
  • ¼ cup of tricolour quinoa
  • ¾ cup of water
  • 150g sweet berry truss tomatoes
  • ½ cup of fresh mint leaves – loosely packed
  • ¼ cup of shallots – sliced
  • 100g haloumi – sliced
  • 2 cups of mixed baby salad leaves
  • 1 tbs garlic infused olive oil
  • 1 tbs olive oil
  • The juice of 1 lemon
  • Salt and pepper, to taste

Method

  1. Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
  2. Place McCain Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper, to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.

Meanwhile, slice haloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and cook haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately a top quinoa salad mixture.

Cauliflower 'Rice' + Citrus Salad (6)

Cauliflower ‘Rice’ and Citrus Salad

Cauliflower 'Rice' + Citrus Salad (6)

The gluttonous Christmas period is over. Step away from the cheesecake, put down that last potato and for the love of god get out of cookie jar! We have all had our fair share of over indulgence as is customary at this time of year but now it’s time to embrace the warmer months, dish up the salads and give your heart time to recoup for next December.

This salad features the hot trend of cauliflower ‘rice’ and it’s amazing just how, well, un-cauliflowery it tastes. It really does make you feel like you’re giving into those carby cravings but it’s good for you. Win, win, right?

Serves – 6-8

Prep Time – 15 minutes

Cook Time – 7 minutes

Ingredients

  • 1kg of McCain Cauliflower – well thawed
  • 1 orange – zested and segmented
  • ¼ cup pistachios – toasted
  • ½ cup fresh parsley – coarsely chopped
  • ½ cup fresh mint – coarsely chopped
  • ½ cup fresh coriander – coarsely chopped
  • ¼ cup dried apricots – quartered
  • ½ Lebanese cucumber – quartered lengthways and cut into chunks
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1 tbs honey
  • ½ tsp chopped garlic

Method

  1. Place ½ of the McCain Cauliflower into a food processor bowl and pulse until it resembles rice. Be careful not to over blend or it will become too mushy. Repeat with remaining cauliflower.
  2. Place cauliflower rice into a clean tea towel or cheesecloth and squeeze well to remove excess moisture. Meanwhile, heat a large non-stick pan over a high heat and add strained cauliflower rice to the pan. Use a spoon to breakup any chunks and cook, stirring occasionally for 5-7 minutes or until golden. Remove from heat and allow to cool.
  3. Place olive oil, apple cider vinegar, lemon juice, honey and garlic in a small bowl and mix well to combine.

Place cauliflower rice into a large mixing bowl, add dressing and, remaining ingredients and toss well to combine. Refrigerate until ready to serve.

Pea and Pomegranate Salad

Pea and Pomegranate Salad

Pea and Pomegranate Salad

This is a quick, easy salad that is tasty, refreshing and the perfect vegan option to serve at Christmas. But don’t stop there, take this along to BBQ’s as it pairs perfectly with chicken or lamb.

Serves – 6

Prep Time – 15 minutes

Cooking Time – 5 minutes

Ingredients

  • 1 cup of McCain Peas – cooked as per packet instructions
  • 1 ½ cups cous cous
  • 1 cup hot vegetable or chicken stock
  • 1 cup boiling water
  • 1 tbs butter – melted
  • ¼ cup flaked almonds – lightly toasted
  • 1 cup fresh mint leaves
  • ¼ cup dried cranberries
  • 1 pomegranate – seeds (arils) only, membrane discarded
  • 2 shallots – ends trimmed and finely sliced
  • 2 tbs olive oil
  • 2 tbs apple cider vinegar
  • 2 tbs fresh lemon juice
  • 2 tsp ground cumin

Method

  1. Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains.
  2. Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine.

Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve

Pea and Lentil Salad

Pea, Bacon and Lentil Salad

Pea and Lentil Salad

How do you make salad better? You put BACON in it! Yes, bacon!

Don’t worry, you can thank me later..

Ingredients – Salad

  • 2 cups of McCain Peas – cooked as per packet instructions
  • 400g tin of lentils – drained
  • 1 red onion – finely sliced in half moons
  • 1 tbs of olive oil
  • 300g of bacon – diced
  • 1 bunch of fresh mint – stalks removed
  • 160g of baby spinach leaves

Ingredients – Dressing

  • 50ml olive oil
  • 2 tbs lemon juice
  • 2 tbs of white vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup fresh mint leaves – finely chopped

Method

  1. Heat 1 tbs of olive oil in a pan over a medium heat, add bacon and cook, stirring occasionally, for 5 minutes or until browned. Remove pan from heat and drain bacon on paper towel.
  2. Place McCain Peas and all salad ingredients into a serving bowl and toss well to combine.
  3. Whisk olive oil with lemon juice, white vinegar, Dijon mustard and finely chopped mint leaves. Season with salt and pepper and toss gently through salad.

Enjoy!

Mexican Prawn and Corn Salad

Mexican Prawn Salad

Mexican Prawn and Corn Salad

Smokey paprika, sweet corn, spicy chilli and tangy lime combine to make this salad as filling as it is fabulous.

Ingredients – Salad

  • 2 cups of McCain Corn Kernels – cooked as per packet instructions
  • 400g of green prawns – peeled, deveined and tails intact
  • 400g tin of red kidney beans – drained
  • 200g of heirloom or grape tomatoes – halved
  • 1 bunch of coriander – stalks removed
  • 1 small red onion – halved and finely sliced into half moons
  • 1 long red chilli – halved, seeds removed and finely sliced
  • 2 cloves of garlic – crushed
  • ½ tsp of sweet paprika
  • 2 tbs of olive oil
  • Lime cheeks for serving

Ingredients – Dressing

  • The juice and rind of 2 limes
  • 1 tbs of fish sauce
  • 2 tbs of rice wine vinegar
  • 1 tbs of sweet chilli sauce
  • 1 tbs brown sugar

Method

  1. Combine prawns, garlic, chilli, sweet paprika and ½ the olive oil in a bowl. Toss to coat. If time permits, cover and refrigerate for 10-15 minutes to marinate.
  2. Meanwhile, combine McCain Corn Kernels, tomatoes, red kidney beans, coriander, red onion and remaining oil in a large bowl. Place all ingredients for the dressing in a small bowl and whisk briskly to combine.
  3. Preheat a barbecue or char grill to a medium-high heat, add remaining olive oil, place prawns on the grill and cook, turning, for 2 minutes on each side, or until cooked through.
  4. Divide McCain Corn Kernel salad mixture among serving plates and top with prawns, drizzle with salad dressing, and serve with fresh lime cheeks.

Enjoy!

Smoked Chicken and Pea Salad

Smoked Chicken Salad

Smoked Chicken and Pea Salad

This salad is one of my go-to meals for a quick, simple and tasty weekend lunch. Oh, and it is excellent when served with a Sauvignon Blanc!  The smoked chicken, plump peas and sharpness of the Parmesan taste sublime together; and paired with the fresh crunchy lettuce and a creamy dressing, makes a fantastic meal that tastes as impressive as it looks. Plus, the minimal effort is a big tick. You can either buy smoked chicken, or smoke your own. However, leftover chicken will also work a treat.

Ingredients – Salad

  • 2 smoked chicken breast fillets – skin removed, finely sliced – available in the meat chiller section of your supermarket
  • 1 cup of McCain Baby Peas – cooked as per packet instructions and cooled
  • 2 baby cos lettuce
  • 1 Lebanese cucumber – halved, seeds removed and cut into wedges
  • ½ red onion – finely sliced into half moons
  • ¼ cup of grated Parmesan

Ingredients – Dressing

  • ¼ cup whole egg mayonnaise
  • 1 tbs honey
  • 2 tbs freshly squeezed lemon juice

Method

  1. Place McCain Baby Peas, cucumber and red onion in a bowl and toss to combine.
  2. Place whole egg mayonnaise, honey and lemon juice into a small bowl and use balloon whisk to mix until smooth.
  3. Divide cos lettuce leaves evenly among serving plates, top with the pea mixture and slices of smoked chicken breast. Drizzle with the dressing, top with flakes of Parmesan and serve immediately.

Tip: serve with fresh bread or garlic pizza.

Enjoy!

Rainbow Noodles

Vegetarian Rainbow Noodles

This week is Meat Free Week; why go meat free? I hear you ask… Well, it encourages you to think about how much meat you eat, where your meat comes from and the impact eating too much meat has on your health, the environment and animals. Head to www.meatfreeweek.org for more info. 
If you’re a little hesitant to try a week without meat, and I totally understand, meat is delicious; why not try 2-3 dinners sans our fury and scaled friends? Opt instead for a tonne of deliciously nutritious veggies and I guarantee you your body will be feeling great! Try starting with these Rainbow Noodles, filled with so many noms that you won’t even notice you’re missing meat. So, go forth and taste the rainbow!

Ingredients

  • 450g of Hokkien Noodles – cooked as per packet instructions
  • 2 cups of McCain Pea, Corn and Carrot Mix – cooked as per packet instructions
  • 1 red capsicum – cut into long strips
  • ¼ red cabbage – cut into long strips
  • 3 shallots – sliced into 5mm diagonal rounds
  • 1 tbs of peanut oil
  • 2 tbs sweet or hot chilli sauce depending on your tastebuds
  • 3 tbs of oyster sauce
  • 3 tbs of freshly squeezed lime juice
  • Toasted sesame seeds and chopped unsalted peanuts – to serve

Method

  1. Cook Hokkien Noodles according to package instructions.
  2. Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softended.
  3. Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine.
  4. Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired.

TIP: this is delicious cold and is great for picnics or lunchboxes.

Enjoy!

Vegetarian Rainbow Noodles

Brussel Sprout Salad

Brussel Sprout, Chorizo and Chickpea Salad

Brussel Sprout Salad

I don’t say this often or lightly but I hate brussel sprouts. I always have. Brussel sprouts and squash are the only things I don’t like. In saying that, I’ll still eat them, but I don’t enjoy them. Huh! I showed them!

After discussing brussel sprouts with my husband, I said I didn’t like them, he stopped in his tracks, starred at me and exclaimed that was the first time he has ever heard me say that I didn’t like something. He was shocked at how I could hate something that he had such found memories of eating, coated in butter, cheese or white sauce. I explained that in my family they were served au natural and complimented by their cabbage-like flavours any child it set to love. If something is covered in butter, cheese or white sauce – chances are I am going to enjoy it.

I decided to give brussel sprout another crack. I sat down, pen in hand and created my ‘perfect’ brussel sprout dish – spicy chorizo, sharp parmesan, zesty lemon and nutty chickpeas. drool.  I then decided to invite over some brussel sprout loving friends so they could provide an honest opinion on the dish. I wanted to know if it was good, even if I didn’t like it.

I set out with my shopping list and stumbled upon a delightful discovery in my local Woolworths,  Springbrook Valley Organic Chorizo. Made in NSW, with premium pork, no nasties, no preservatives and 100% delicious! You MUST try it. Once home, I got cracking and whipped up my flavour-loaded brussel sprout ‘salad’… and you know what? I loved it!

Ingredients

  • 750g of McCain Brussel Sprouts
  • 2 Springbrook Valley organic chorizo – sliced into rounds – trust me, you will taste the difference!
  • 1 tin of chickpeas – drained and rinsed
  • 200g of rocket
  • 3 tbs of olive oil
  • 1 lemon
  • 1 tbs of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 tsp of honey
  • 1 tsp of crushed garlic
  • Salt and pepper to season
  • Shaved parmesan to serve

Method

  1. Heat 1 tbs of oil in a large pan over a medium heat. Add chorizo and fry, turning for 1 minute or until brown. Add McCain Brussel Sprouts and chickpeas, cover and cook for 5 minutes, stirring occasionally.
  2. Meanwhile, using a vegetable peeler, peel the rind from the lemon, finely slice and reserve. Juice the lemon and reserve. Add the remaining olive oil, mustard, lemon rind, lemon juice, garlic and honey to a small bowl and mix to combine.
  3. Remove brussel sprout mix from heat, season with salt and pepper to taste, toss with fresh rocket leaves and dressing. Place salad in a large serving platter and top with grated parmesan cheese.

Enjoy!

Risoni and Pumpkin Salad

Risoni and Pumpkin Salad

I recently attended a bring-a-dish dinner party to farewell a friend from town who happens to be a vegetarian. I was on salad duties and decided to whip up a Pumpkin and Risoni salad which is a personal favourite of mine. It’s light, fresh and delicious. This dish is perfect for a dinner party, BBQ or to be served with grilled fish or chicken. The lemon sings through and compliments the pepperiness of the rocket and the acidic bite from the tomatoes; while the creamy pumpkin and risoni balance the dish.

Ingredients

  • 500g risoni
  • 700g butternut pumpkin – peeled and diced into 1cm cubes
  • 1 punnet of cherry tomatoes – quartered
  • 200g baby rocket
  • 1 large lemon
  • 1/4 cup of olive oil
  • Freshly ground sea salt and black pepper

Method

  1. Pre-heat oven to 180 degrees and a line a large baking tray with baking paper.
  2. Par-cook pumpkin in a lare saucepan of boiling water, drain and place on a lined baking tray.
  3. Coat lightly with olive oil, salt and pepper, place in the middle of the oven and bake 20-30 minutes or until golden.
  4. Meanwhile, cook risoni in a large saucepan of salted boiling water for 8 minutes or until cooked through as per packet instructions. Drain and cool.
  5. Using a peeler, peel the rind from the lemon and finely slice. Juice the lemon and reserve.
  6. Add pumpkin, tomato, rocket, lemon rind, lemon juice, olive oil, salt and pepper to risoni, toss until well combined and serve.

Enjoy!