Lentil, Roast Pumpkin, feta and rocket salad

I went looking for this recipe this morning and can't believe I hadn't added it earlier! This salad is just all-round excellent, it certainly is a crowd pleaser at any bbq or get together, give it a go!


INGREDIENTS
1/2cup (100g) green or brown lentils, rinsed well*
1 onion, peeled and halved
2 cloves garlic, peeled and halved
*If you don't want to have the trouble of cooking the lentils, just buy a can and rinse well.

750g butternut pumpkin, seeds removed and cut into 3cm wedges
Olive oil spray
1 pkt (80g) baby rocket
200g feta, crumbled (You can use low fat feta if you're worried)

Dressing
1 tbs olive oil
2 tbs lemon juice
2 tsp Dijon mustard

METHOD
1. Preheat oven to 200°C. Place lentils, onion, garlic and 1/2 tsp salt in a medium saucepan over high heat with 4 cups of cold water. Bring to the boil, reduce heat to medium and simmer for 15-20 minutes or until lentils are tender. Drain and discard onion and garlic.

2. Place pumpkin on a baking tray lined with baking paper, spray lightly with olive oil and season with salt and pepper. Bake for 40-45 minutes or until golden.

3. Meanwhile, in a small bowl whisk oil, lemon juice and mustard until combined and season to taste. In a large bowl toss the warm lentils, pumpkin, rocket and crumbled feta together gently.

4. Divide between plates and drizzle with the dressing.

From: http://www.taste.com.au/recipes/14104/lentil+roast+pumpkin+feta+rocket+salad

Braised broadbeans, peas and leeks

This is a recipe I made last year and it raised many eyebrows at my work lunch table - Australians sort of forget broadbeans exist but think they are a wonderful idea. The photo below is from taste.com.au; as shown in the picture I normally serve this dish with grilled lamb.

INGREDIENTS
2 tbsp extra virgin olive oil
1 medium onion, sliced
2 cloves garlic, minced
2 leeks, trimmed and sliced
2 cups shelled broadbeans (I use frozen)
1 cup peas
1 tsp marjoram leaves, chopped
1 tsp oregano leaves, chopped
12 cherry tomatoes, halved
1/2 cup chicken or vegie stock
salt and pepper
4 tbsp parsley, chopped

METHOD
1. Heat olive oil in saucepan, gently fry onion and garlic for 30 seconds.
2. Add leeks, stir fry for 2 minutes.
3. Add broadbeans, peas, marjoram, oregano and tomatoes, stir for 1 minute until some liquid comes out of the tomatoes.
4. Add stock and a good few pinches of salt, simmer for 20 minutes.
5. Add chopped parsley and finish seasoning to taste, remove from heat and let it come to room temperature before serving.

From: The Sydney Morning Herald, Spectrum section, November 6-7 2010.

Asian-style chicken salad

Happy new year! I'm still lazing my way through the NSW school holidays, life will be sure to catch up with me again soon and the crazy routine will be there in full force once more.
This is a fabulous Summer dish as other than cutting and chopping, not much electricity (i.e. heat) is needed and the kitchen stays nice and cool. Important when you live in small digs like me. This is a great main, side or lunch! Tastes fine the next day too.


INGREDIENTS
2 single chicken breast fillets
Chicken stock (or water)
1 carrot, peeled, cut into matchsticks
150g snow peas, trimmed, thinly sliced
1 red capsicum, deseeded, thinly sliced
1/2 wombok (Chinese cabbage),hard core removed, finely shredded
3 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves

Dressing*
2 tbs fresh lime juice
1 tbs fish sauce
2 tsp brown sugar
1 fresh red chilli, deseeded, chopped
* I made this dish for two people but found I needed the full serve of dressing.

Serves 4

METHOD
1. Poach chicken in 4cm of chicken stock for 10min. Cool, shred.
2. Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
3. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

NUMBERS
Protein: 34g
Fat: 3.5g
Carbohydrate: 14g
Fibre: 7g

From: http://www.taste.com.au/recipes/14140/asian+style+chicken+salad