Salads Recipes

(serves 4) Rinse tofu blocks and pat dry in a clean tea towel. Next cut the tofu into cubes and place in a large bowl. Place the marinade ingredient over the tofu pieces and mix well. Place in the fridge for 1 hour. Heat an oiled pan and fry the...

Heat a little oil or water in a large frying pan on medium heat. Sauté the onion, garlic and chilli for a few minutes or until they begin to soften. Mix in the Moroccan seasoning and tomato paste. Add the silverbeet, coriander and chickpeas, stirring occasionally, for 3 minutes or...

Combine dressing ingredients in a cup and set aside. Fry the mock abalone in the sesame oil for about 4-5 minutes, turning frequently. Meanwhile, cook the noodles according to the instructions. Place noodles in a bowl and top with all salad ingredients and mock abalone. Mix dressing and pour over...

Combine all of the salad ingredients in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad and toss gently to coat. Refrigerate for at least one hour before serving.

Create long strands with your beetroot and carrots by either peeling, grating, thinly chopping or spiralising (keeping the veggie skin which holds plenty of nutrients!) Pop the nuts and seeds on medium heat in a frypan, sprinkling over a little tamari sauce and cumin. Thinly slice the red onions and...

Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside. Pour coconut milk into a large measuring cup. Add water to make 2 1/2 cups. Pour into a large saucepan. Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to...

Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often. Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime...

In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix. Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature. The salad can keep in the refrigerator in an airtight container for...

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. (If using frozen veggies, steam these first). In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely. Marinate in an airtight container in the refrigerator overnight....

To make mayonnaise, combine all the ingredients in a food processor or blender and process for 1-2 mins. Adjust seasonings to taste. Chill before serving. Can be refrigerated for 1 week. Chop the peppers and celery. Combine all the ingredients and serve.

Mix all of the ingredients together. Add salt to taste. Serve chilled.

Add carrots, cabbage, raisins, sunflower seeds and pumpkin seeds to a bowl. To make the dressing, dissolve the maple syrup in the lemon juice. Add the grated ginger, oil and salt to taste. Pour over salad and toss. Allow to sit for 15 to 30 minutes before serving.