Snowpea, Bean and Radish Salad - Red Tractor August

When I saw the Red Tractor recipe for this month, my heart sank.  I am not a salad kind of gal, and a salad with radishes? Uggh.

However, you can't judge a book by its cover, and I was surprised by how much I enjoyed this salad.  It had a peppery, fresh flavour, I am presuming from the radishes.

The quote for August from the calendar is:

This leaves me out, as I am not great with plants.  My record is rather hit and miss on successfully growing things.

Without further ado, here is the salad recipe:

Dressing

2 tablespoons mirin
2 tablespoons oil
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
salt and pepper to taste

Place all of the ingredients in a small glass jar, seal the lid, and shake vigorously to mix.

 Blanch 200g trimmed green beans and 200g trimmed snow peas in boiling salted water.  Drain and refresh in ice water twice before drying with a paper towel.  

Thinly slice the beans, snow peas, 1 red onion and 4 radishes.  Place in a bowl and toss with the dressing.

Persian Chicken and Roasted Plum Salad

Back in the summer, I made a Persian Chicken and Roasted Plum Salad from the January 2018 Coles magazine, which was very tasty.  The recipe is online here.  You will instantly note that my version is not all posed and pretty like theirs.  That doesn't mean it wasn't good.

This salad contains chicken, pearl barley (I used cous cous instead), plums, pumpkin, cinnamon, pistachios, mint and feta.  Those are some wonderful flavours all in one salad.  

Plum season is coming to a close here soon, but if you are coming into summer instead of winter, this tasty chicken and plum salad could be an excellent addition to your repertoire.  

Lamb Salad with Pesto Dressing - Red Tractor February

I thought I should squeeze in the Red Tractor February recipe in February.  This month's recipe was Lamb Salad with Pesto Dressing.

The calendar quote for this month is about collecting: 

I thought it was quite cute, but I really have to stop collecting - I have too much stuff.

The lamb salad was quite tasty, and the pesto was surprisingly good.  I used almonds instead of pine nuts because I couldn't find my pine nuts.

Without further ado, here is the recipe:

500g lamb (they said backstrap, I cut the meat off some chops)
250g green beans, topped
3 large tomatoes, coarsely chopped
2 lebanese cucumbers, halved lengthwise and thinly sliced (I used qukes)
1/2 bunch watercress (I left this out)

1 cup firmly packed basil leaves
75g toasted pine nuts
1/3 cup shredded parmesan
1 clove of garlic, crushed
1/2 cup olive oil
1/3 cup lemon juice

Heat a frying pan, add the lamb and cook for 4-5 minutes each side before transferring to a plate and slicing thinly.

Cook the beans in boiling water then rinse under cold water - they should remain bright green and crisp.

Put the basil, pine nuts, parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, add the oil in a steady stream until well combined, then add the lemon juice and process until smooth.

Put the beans, tomatoes, cucumber and watercress into a bowl. Divide among 4-6 plates, top with lamb and drizzle over pesto.  Season with pepper.

Tomato Salad with Basil and Capers - Red Tractor January

I have been a little busy lately, so I haven't been able to visit this blog other than to keep up with Tuesdays with Dorie.  However, I have decided that today I am going to take time out to blog about Red Tractor's January recipe.  Yep, I liked the Red Tractor calendar so much last year that I bought another one this year.

The words of wisdom for January were: 

I am not someone who gets lost in gardening, but I know lots of people who do, so I understand the sentiment.  And who wouldn't love fresh produce that they grew themselves?  My harvest is limited to a few herbs from the balcony, but that is all I need.

Now to the recipe.  It is for a tomato salad with basil and capers.  It is simple, but very tasty, and perfect when you have ripe fresh tomatoes around.  It is also bright and colourful, which is always pleasant when you are hungry and need cheering up at the end of a long day.

To make the Red Tractor tomato salad, you will need:

450g cherry tomatoes
2 tomatoes, thickly sliced
1/2 red onion, thinly sliced
2 tbs olive oil
2 tbs balsamic vinegar
1 tsp sugar
100g buffalo mozzarella, drained
1/2 cup basil leaves
2 tsp capers, rinsed

Halve the cherry tomatoes and place in a large bowl.  Add the tomato slices, onion, oil, vinegar and sugar.  Season to taste with salt and pepper.

Set aside for 10 minutes.

Arrange the tomato slices on a serving platter then top with the remaining tomato mixture, reserving the bowl juices.

Tear the mozzarella into pieces and arrange on top of the salad.  Drizzle over the reserved juices, and scatter with basil leaves and capers.

Red Tractor October - Moroccan Couscous Salad

October's Red Tractor calendar recipe is Moroccan Couscous Salad.  It is Moroccan spiced couscous containing lots of vegetables, which is what I think inspired the quote of the month:

This salad was easy to make and quite tasty.  Add a can of tuna and you have a complete meal.

The recipe is as follows (I made half):

2 cups cooked couscous
750g sweet potato, peeled and cubed
1 tablespoon olive oil
1 heaped teaspoon Moroccan seasoning (I used harissa)
420g can chickpeas, drained
1/2 cup currants (I forgot these)
1/2 cup lightly toasted pepitas
100g coarsely chopped rocket leaves (I used a spinach and rocket mix)
1 cup chopped parsley (I left this out)
1/2 cup chopped mint (I also left this out)

Dressing:

Juice and zest of 2 large lemons
1/2 cup olive oil
1 tablespoon apple cider vinegar (I used orange vinegar)
1 tablespoon honey
1/2 teaspoon salt

Preheat oven to 200 degrees Celsius.  Line an oven tray with baking paper.  Toss the sweet potato in the olive oil and Moroccan seasoning, place on the baking tray, and bake for 30-40 minutes until soft and caramelised.

Fluff up the couscous with a fork, then toss through the remaining salad ingredients.

Out the dressing ingredients into a screw top glass jar and shake until combined.  Use the dressing to dress the salad.  Add salt, pepper and lemon juice to taste.

Pear Parmesan & Rocket Salad

The March Red Tractor calendar recipe is Pear Parmesan and Rocket Salad.  I really enjoyed this one as it was tasty and quick.

The quote for the month is from Jon Bon Jovi:

To make this salad, you will need:

1 large handful rocket (arugula) leaves
1/2 small greenoak lettuce (washed)
50g shaved Parmesan cheese
40g candied walnut pieces
2 tablespoons freshly chopped chives
1 ripe pear

Dressing

2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
salt and pepper

Put the dressing ingredients into a small glass jar, put the lid on and shake to combine.

Peel, quarter and core the pear, then slice each quarter into four.   Put the pear and the remaining salad ingredients into a large bowl.  Add the dressing to the bowl and toss to coat the salad with the dressing. 

Serve immediately.

EwE - Roasted Tomato and Black Bean Soup with Avocado Mango Salad - Soup and Salad

For Eating with Ellie this week, Kayte chose the theme of Soups and Salad.  I took the theme quite literally and made Ellie's Roasted Tomato and Black Bean Soup with Avocado Mango Salad, a recipe from So Easy.  

The soup was hearty and spicy. The hardest part about making it was blending it smooth, as it kept popping out of the top of my food processor between the lid and the barrel.

The salad added a lovely cooling side with a great flavour combination.

All in all, I enjoyed this dish, which is surprising giving my past indifference to both soup and salad. (Kayte, did you choose this theme to encourage me to  face my food nemeses??).

To see what everyone else made this week, visit the LYL section of the EwE website.

EwE - Steak Au Poivre Salad - Savvy Salads

Kayte has chosen Savvy Salads as this week's Eating with Ellie theme.

Regular readers will know that I am not a huge salad fan (a la Garden Salad), but that I can be won over by a particularly tasty salad.  This week, I made a salad from Weeknight Wonders that so fulfils that criteria.  It is a Steak Au Poivre Salad, and it is a meal in itself.

This salad comprises lettuce, tomato, onion, potatoes and steak all dressed with a mustard dressing.  Yum - just yum.

To see what other Savvy Salads we made this week, visit the LYL section of the EwE website.

EwE - Green Bean and Walnut Salad - Eat Your Veggies!

For Eating with Ellie this week, Margaret has asked us to Eat Your Greens.  I am happy to do so.  As a child, I hated most vegetables with a passion, and I doubt that ate too many greens.  Now, I feel deprived or as if the meal is not complete if there are no veges, including greens.

The recipe that I chose is Ellie's Green Bean and Walnut Salad, which can also be found online here.

Mustard, red wine vinegar, parsley and red onion are combined with chopped walnuts and cooked green beans to make a delicious side dish that would go with just about anything.

To see what the others made this week, visit the LYL section of the EwE website.

EwE - Warm Bulgar Salad with Grapes and Feta - The Colour Purple

This week's Eating with Ellie theme chosen by Margaret is The Colour Purple.  I made Ellie's Warm Bulgar Salad with Grapes and Feta - the grapes and red onion in the salad are purple, and I used cracked purple wheat.

This dish is lovely - the nutty bulgar wheat pairs nicely with the creamy feta and sweet grapes, and the kick from the red onion.  It is a nice filling salad as well, and I served it as a side with Ellie's Pork Tenderloin with Fennel and Grapes.

I would definitely make this salad again, and it is yet another winner from Ellie.

To see what other purple dishes the others made, visit the LYL section of the EwE website.

Hairy Dieters' Tuna and Sweetcorn Pasta Salad

Recently, I acquired a couple of books from The Hairy Dieters series.  From The Hairy Dieters Book 1, I chose to make the tuna and sweetcorn pasta salad one week for work lunches.  The recipe is also online here.

This pasta salad was very easy to make, and was quite tasty.  The only criticism that I have is that in the suggested serving size, I found the amount of salad a tad unsatisfying.  I normally have the opposite problem with recipes in that the serving size is way more than I want, but here, I could actually have done with a little more - perhaps dividing the salad into  3 portions instead of 4.

However, I am overall impressed with The Hairy Dieters' recipes, as they are just good old home cooking dishes made more calorie-friendly, and I will continue to try out some more. 

EwE - Sensational Salads - Shaved Brussels Sprouts Salad with Hazelnuts and Dried Apricots

Our Eating with Ellie theme this week is Sensational Salads, chosen by Kayte.  I chose to make Ellie's Shaved Brussels Sprouts Salad with Hazelnuts and Apricots from Weeknight Wonders.

Ellie states that this is a variation on coleslaw, perfect for a barbecue.  I simply served my salad with pan fried fish and steamed sweet potato.  I was not sure how this salad would go, but I really enjoyed it.  The Brussels sprouts have a slightly peppery flavour which makes the salad a little different to the usual, and the apricots add sweetness, while the hazelnuts add crunch.

To see what the others made for this week's theme, visit the LYL section of the EwE website.

EwE - Cheesy Delights - Black and Red Salad with Walnuts and Goat Cheese

For Eating with Ellie this week, Chaya chose "Cheesy Delights" as the theme.  I flicked through Weeknight Wonders and found several options, but settled on Ellie's Black and Red Salad with Walnuts and Goat Cheese.  Doesn't that sound intriguing?

The salad is comprised of red lettuce leaves, beetroot greens (I used baby spinach as the supermarket had chopped the greens off my beets), grated raw beetroot, black plums, blackberries, toasted walnuts and goats cheese, dressed with a honey and red wine vinegar dressing.

Ellie suggested serving this salad with fish or chicken, so I chose fish.

 I loved this salad.  There was crunch from the lettuce and the walnuts, sweetness from the plums and beetroots, tartness from the blackberries and creaminess from the cheese.  It's a fabulous salad that needs to be enjoyed while the summer fruits are still in season.  I'd make this again.

To see how everyone else interpreted the Cheesy Delights theme, visit the LYL section of the EwE website.

Warm Steak, Capsicum and Asparagus Salad

In my eternal hunt for interesting dinners, I found a recipe for Barbecued Steak with Asparagus, Baby Peppers and Rocket in the January Coles magazine. I don't have a barbecue or a grill pan, and it was cheaper to buy cubed steak than whole pieces, so I took the basic elements from the Coles recipe and made it into a warm salad.

Accordingly, I stir fried the cubed steak, coated in the spice mix from the recipe; I also stir fried one whole yellow capsicum cut into strips (rather than several baby capsicums), the asparagus and the chickpeas.  I used mixed salad leaves as the salad base, poured over the recipe dressing, then placed the warm elements on top (including the steak juices).  And voila - a healthy, tasty dinner based on the original Coles recipe, tweaked to suit what I had and what I like.

This is a terrific, light summer lunch or dinner, and I would make it again.

EwE - Sweet and Savoury Carrot Salad with Oranges and Dates

This week for Eating with Ellie, Peggy chose  Sweet and Savoury Carrot Salad with Oranges and Dates.

This was a simple but delicious salad made from the ingredients in its name and dressed with a tangy dressing.

This salad was delicious - I served it as a side with next week's filet mignon recipe.

To see what the others thought of this dish, visit the LYL section of the EwE website.

EwE - Spinach Salad with Mushrooms and Onion

For Eating with Ellie this week, Chaya selected Spinach Salad with Mushrooms and Red Onion.

I skipped the red onion and used brown onion instead.

I wasn't initially excited to be making this, but it was a pleasant side to go with last week's meatballs:

To see what the others thought of this dish, visit the LYL section of the EwE website.

WWDH - Tabouli

For Wednesday with Donna Hay this week, Margaret chose Tabouli from Modern Classics I.

This salad was easy, fresh and delicious.  The hardest part was finding the cracked wheat in a store.  I'd make this again.

To see what the others thought of this dish, visit the LYL section of the WWDH website.

EwE - Ceviche Salad

Glennis's pick for this week's Eating with Ellie is Ceviche Salad. 

I only noticed when it was too late that the fish was supposed to be skinned - oops.  Hence, as you can see, my ceviche fish has skin.

Other components of the salad were lettuce, avocado, ruby grapefruit and chilli. 

Overall, I didn't mind this salad.  I don't think I'll be making it again, but as a once off, give it a go meal, it was perfectly fine.

To see what the others thought of this salad, visit the LYL section of the EWE website.

WIAFK (CB) - Salsa Cruda with Horseradish and Avocado Mousse

Our Weekend in a French Kitchen (Café Boulud) recipe this week is Salsa Cruda with Horseradish and Avocado Mousse - say what?  Yep, that was my reaction too.  I went from that to dismay when I read the recipe - it did not sound like my kind of thing at all.

However, as the whole point of being in a group is to try things that I would never try on my own, I made the recipe - and I was pleasantly surprised.  Sure, I subbed mustard for horseradish.  Sure, I left out all of the herbs except mint (simply because I did not have them).  Yeah, my mousse is not as mousse-like as it should be because I made a serve for one, which my food processor could not register, and yes, I skipped the garnishes.   However, never in a million years did I think I would enjoy a tomato, scallion, cucumber, radish and chilli salad - but I did.

I may not make it again (don't get too hasty), but this dish pleasantly surprised me, especially when the vegetables were mixed with the avocado mousse.

To see what the other WIAFK (CB) cooks, thought of this dish, visit the LYL section of the Weekend in a French Kitchen website.

EwE - Shrimp Pad Thai Salad

For Eating with Ellie this week, Glennis chose Shrimp Pad Thai.  This was a healthy version of pad thai - no egg noodles or peanuts here, just rice noodles and spicy sauce with cabbage and carrots and prawns and bean sprouts.

I actually didn't mind this at all - it is not as tasty as a traditional pad thai, but it is also not as fattening.

To see hat the others thought of this dish, visit the LYL section of the EwE website.