mango rice salad

1.5c jasmine rice
1 bunch Thai basil
grated zest and juice of 1 lemon/lime, plus lemon/lime halves to serve
1/4c olive oil
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3c shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, chopped
1/2c roasted peanuts
1c fried Asian shallots

Place rice in saucepan with 2 basil sprigs and 1t salt and cook. Drain and refresh in cold water, discarding the basil. Whisk the lemon juice and oil with salt and pepper. Chop most of the herbs, reserving a few whole leaves to garnish. Stir the shredded coconut in a dry frying pan until lightly toasted. Place the rice in a bowl with the herbs, coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl and scatter with fried shallots and herb leaves. Serve with lemon/lime wedges.

sunday night salad

rocket
2 slices stale sour dough or ciabatta bread, cut into 2cm chunks
1/2 butternut pumpkin, peeled and cut into 2cm chunks
2 red chilis, deseeded and cut in half
1 red onion, cut into 0.5cm wedges
4T sunflower seeds
2T pumpkin seeds
2T walnut pieces
200-400g cooked chicken, shredded
200g broad beans, cooked, skins removed, tossed in a little oil and lemon juice

~dressing~
4T lemon juice
1T balsamic vinegar
10T olive oil
Maldon
black pepper
1t sugar
1T Dijon mustard

Put pumpkin, chili and onion into baking tray and toss in olive oil and salt. Put in hot oven (180C) and bake for 10-20 minutes, shaking every 5 minutes. Add the bread for the last 5 minutes or so. Once the pumpkin is cooked and the bread is toasted, remove from oven and set aside to cool. Chop cooked chilis into small pieces and return to mixture.

Toast the seeds in a dry pan with some salt until slightly browned.

Put all ingredients into a serving dish and toss well with your hands. Mix dressing in a separate vessel, shake well and drizzle over salad. Toss gently to coat ingredients in the dressing. Serve.

cool cucumber summer salad

1 cucumber, sliced into 2mm rounds, skin on or off as preferred
1 small red onion, finely sliced
1T French wholegrain mustard
6T wine vinegar
2T sugar

Assemble cuc and onion in a bowl, mix mustard, vinegar and sugar and pour over salad. Chill for 5-10 minutes before serving.

quick lemon tuna salad with capers & artichokes

4 big handfuls of baby salad leaves
1 or 2 cans tuna
1T mayo
1T capers
1/2 lemon
Maldon
freshly ground black pepper
handful marinated artichokes
8 sun-blushed tomato pieces

~optional - to taste~
8 cherry tomatoes
4 soft- or hard-boiled eggs (as you like)
red onion, finely sliced
handful grated beetroot

Drain tuna and place in bowl. Flake with a fork, then add lemon juice, mayo and capers and mix.

Divide leaves and tuna between four plates, mix slightly and top with chopped artichokes and tomatoes. Finish with a scattering of Maldon and pepper.

scallops with aioli & wild rocket

3-6 scallops per person
1/2 red chili per person
1/2-1 clove garlic per person
olive oil
lemon
good quality balsamic
Maldon salt
small handful of rocket per person

Place a bunch of rocket tossed in oil, salt and balsamic on each plate. Heat 1T olive oil in pan and add garlic and chili. Then add scallops and cook. Once ready, divide the scallops amongst the plates, add a squeeze of lemon and a drizzle of aioli and serve.

~aioli~
1 clove garlic, crushed
pinch lemon zest
1 egg yolk
1/2t Colman's mustard powder
1t white wine vinegar
1/4c olive oil
1/4c rapeseed/canola oil

In a bowl, use an electric whisk to beat yolk, mustard and vinegar. Gradually add oil a drizzle at a time until it reaches the consistency you like (should still be a bit runny to allow drizzling). Add salt to taste and mix in crushed garlic.