These two easy salads are colourful enough to make any simple meal look festive. Plus they take little time to prepare. Each would make an excellent lunch served with takeaway barbecued chicken (or sliced, left-over ham) and some sourdough or olive bread.
The one thing that does take time is roasting the kumara (see below) in advance; dice it
and pop it in a 200 degree oven while you prepare the table, the drinks and other
ingredients. Of course, you can increase the listed ingredients to serve extra people.
Serves 2
1 handful fresh green beans
1/3 rock melon
1 ruby grapefruit
½ stalk celery
several slices of red onion
¼ iceberg lettuce1 ruby grapefruit
½ stalk celery
several slices of red onion
handful radicchio leaves
Dressing
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste
¼ teaspoon sugar
tiny drop prepared mustard
Top and tail
beans, cut into 2cm lengths; drop into boiling water and cook 2 or 3 minutes
until al dente. Drain water from beans; rinse beans in cold water and set aside
to cool.
Remove seeds from rockmelon; slice rockmelon into slivers and then into small wedges. Using a sharp knife peel grapefruit, removing all pith; carefully cut into segments, removing membrane between segments. Chop celery crosswise. Cut thin slices of onion.
Arrange lettuce leaves on platter. Scatter over rockmelon, grapefruit, celery, cooled beans, rings of onion and radicchio leaves. Add a light drizzle of dressing just before serving.
Dressing: Combine all ingredients in a screw-top glass jar with lid. Put lid on; shake jar vigorously; dressing is ready to serve.
Remove seeds from rockmelon; slice rockmelon into slivers and then into small wedges. Using a sharp knife peel grapefruit, removing all pith; carefully cut into segments, removing membrane between segments. Chop celery crosswise. Cut thin slices of onion.
Arrange lettuce leaves on platter. Scatter over rockmelon, grapefruit, celery, cooled beans, rings of onion and radicchio leaves. Add a light drizzle of dressing just before serving.
Dressing: Combine all ingredients in a screw-top glass jar with lid. Put lid on; shake jar vigorously; dressing is ready to serve.
Beetroot and Kumara Salad
Serves 2
½ large kumara (sweet potato)
a little cooking oil spray
2 whole cooked beetroots
10g (1/2 packet) feta
½ baby cos lettuce
handful of pine nuts
Balsamic dressing
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
½ teaspoon sugar
salt and pepper to taste
½ large kumara (sweet potato)
a little cooking oil spray
2 whole cooked beetroots
10g (1/2 packet) feta
½ baby cos lettuce
handful of pine nuts
Balsamic dressing
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
½ teaspoon sugar
salt and pepper to taste
Preheat oven to
200°. Peel and dice kumara; place kumara on baking dish lined with baking
paper; spray kumara with a little oil. Roast kumara half an hour or until soft.
Remove and cool.
Dice beetroot; wash hands, then dice feta. (Beetroot juice on the feta can spoil the look.)
Arrange lettuce leaves on platter. Scatter over kumara, beetroot, feta and pine nuts. Drizzle with dressing just before serving.
Balsamic dressing: Combine all ingredients in a screw-top glass jar with lid. Put lid on; shake jar vigorously; dressing is ready to serve.
Dice beetroot; wash hands, then dice feta. (Beetroot juice on the feta can spoil the look.)
Arrange lettuce leaves on platter. Scatter over kumara, beetroot, feta and pine nuts. Drizzle with dressing just before serving.
Balsamic dressing: Combine all ingredients in a screw-top glass jar with lid. Put lid on; shake jar vigorously; dressing is ready to serve.
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