CHICKEN CAESAR LAYER SALAD

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MEXICAN 7 LAYER SALAD

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NONNI'S 7 LAYER SALAD

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Nonni's 7 Layer Salad 🥗

1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can  sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese

Step 1.) Into a large glass container place the lettuce then sprinkle  the  next ingredients on top in layers in the order listed, ending with the bacon.

Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.

Step 3.)  Sprinkle the cheeses over the top.  Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.

Freekeh & Green Bean Salad

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:30

Cook N/A

Serves 4-6 as a shared side

Easy

Ingredients

500g green beans, trimmed, blanched

250g Woolworths Macro Australian Whole Grain Freekeh, cooked as per packet instructions

1 x Woolworths Beetroot & Feta Salad Kit

1/4 cup Woolworths Pistachios, toasted, roughly chopped

1/4 cup Woolworths Pine Nuts, toasted

1/2 cup mint, leaves only

1/2 cup parsley, roughly chopped

Lemon

Woolworths Extra Virgin Olive Oil

Sea salt, and Pepper, to taste

Step 1. Toss all ingredients together, and dress with lemon, olive oil and season with sea salt and pepper

CHARRED CAPSICUM SALAD

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:10

Cook 00:15

Serves 4-6 (as a shared side)

Easy

Ingredients

3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed

1/3 cup Woolworths walnuts, roasted and roughly chopped

1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven

1/2 cup Woolworths Sicilian Pitted Olives, sliced in half

2 tbs Woolworths Red Wine Vinegar

2 tbs Woolworths Extra Virgin Olive Oil

2 sprigs fresh oregano, leaves only

1/2 cup fresh parsley, roughly chopped

1/2 cup fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.

LOADED RICE SALAD

An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.

Prep 00:15

Cook 00:20

Serves 4-6

Easy 

Ingredients 

3 cups cooked white long grain rice, warm  

1 tsp saffron threads 

4 tbs hot water 

1/4 cup rice bran oil 

40g butter

6 spring onions (white part only), finely sliced 

3/4 cup broad beans, peeled 

1/4 cup dried cranberries 

1/4 cup smoked almonds, roughly chopped  

1/4 cup roasted pistachios, roughly chopped 

1/3 cup fresh mint, chopped  

1/3 cup flat leaf parsley, chopped 

1/3 cup dill, chopped 

60g persian feta 

1/4 cup red wine vinegar 

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Method

Step 1.  Heat the oil and butter in a pan and gently fry the shallots until golden. Use a slotted spoon to remove the shallots and set aside. Keep the shallot oil aside also. 

Step 2. Soak the saffron* in the hot water for around 5 minutes. Stir the saffron water and shallot oil through the rice, using a fork to fluff up the grains.

Step 3. Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.

Step 4. Mix through all remaining ingredients, season with salt and serve on a platter. 

Notes

* To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.

MORE SALADS

GRILLED CAPSICUM W/ YOGHURT & FETA WHIP

This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour. 

Prep 00:10

Cook 00:15

Serves 4-6

Easy

Ingredients 

3 medium capsicums (red, yellow or orange), quartered

1/3 cup roasted walnuts, roughly chopped

3/4 cup greek yoghurt

180g persian feta 

1/2 lemon, juice and zest 

2 tbs olive oil

4 sprigs fresh thyme 

2 sprigs fresh oregano 

Small handful fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick. 

Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.

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SALADS…

PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

SUMMER BBQ "PANZANELLA"

A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering. 

Prep 00:15

Cook 00:20

Serves 8-10

Easy 

Ingredients 

3 thick slices ciabatta bread

250g block haloumi, cut into 1cm thick slices 

2 different coloured capsicums (red, yellow or orange)

2 sweet corn cobs, husks off

400g mixed tomatoes, sliced into halves or quarters 

Sumac dressing

3 tsp sumac

1 clove garlic, crushed 

1/4 tsp salt

1/2 cup olive oil 

1/4 cup red wine vinegar 

To Serve

Small handful fresh mint leaves, finely chopped 

Method

Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.

Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.

Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste. 

Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away. 

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THE SALAD BAR…

BEETROOT SALAD W/ HORSERADISH DRESSING

SERVES 6 (as a side salad)

WHAT’S IN IT?

250g peeled and cooked baby beetroots*, quartered

2 cups cooked buckwheat

1/2 cup parsley, roughly chopped

1/2 cup mint, roughly chopped

1/2 cup chives, finely choppedHerbs

1/2 cup pistachio nuts, toasted and roughly chopped

Extra virgin olive oil, to dress

Sea salt and pepper, to taste

Horseradish Dressing

1 tbs jar horseradish 

3 tbs creme fraiche 

2 tbs yoghurt

Drizzle, extra virgin olive oil

1 tbs chives, finely chopped

Sea salt and pepper, to taste

PUTTING IT TOGETHER:

1. Start by making your dressing. Whisk together all dressing ingredients in a small bowl or jar and set aside until needed. 

2. Into a large serving bowl add your buckwheat, top with beets, toss very gently. Scatter over herbs and pistachio, again gently toss. Drizzle with olive oil and season with salt. Toss again. 

3. Drizzle with horseradish dressing and serve. 

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SALADS GALORE…

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

4 carrots (about 480g), peeled and julienned (we used a julienne peeler)

½ cup (85g) raisins

½ cup (90g) pistachios, toasted and roughly chopped

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.

Grill the orange and lemon halves for a minute or until charred. Set aside.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ