Three Summer Salads

Iceberg Wedge Salad with Tahini Miso Dressing

Serves 4

Ingredients

• 1 medium head iceberg lettuce
• ¼ cup hulled tahini
• 1 rounded teaspoon miso 
• 1 teaspoon finely grated ginger
• 1 finely chopped garlic clove
• 3 tablespoons lemon or lime juice
• ¼ cup water
• 1 teaspoon tamari/soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• Salt and cracked black pepper to taste
• To garnish: dukkah, fried shallots or toasted seeds

Method

Place the dressing ingredients in a small jug and whisk until smooth. Even better is to give it a quick whiz with the hand blender as this will make the dressing really creamy.

Remove the outer leaves of the iceberg and cut into quarters. You can carefully remove the core from each piece if you like.

Drizzle with the dressing just before serving and garnish with dukkah, fried shallots, toasted seeds or fresh herbs depending on what you have on hand. All will be delicious toppings.

 

Chargrilled Cos Lettuce Caesar with Smoky Croutons and Soft Boiled Eggs (a rough guide to throwing together this yummy salad!)

Ingredients

• 1 cos lettuce
• 5 anchovies
• 1 medium garlic clove
• Juice of 1 lemon
• ½ cup good quality mayonnaise 
• ¼ - ½ cup finely grated parmesan
• Cracked black pepper

Method

Boil the eggs and grill the cos lettuce as close to serving as possible. Make the dressing and croutons ahead of time to keep things simple.

Place anchovies and garlic in a mortar and pestle. Grind into a rough paste. Add the remaining ingredients and stir. Taste and adjust seasoning as necessary.

(I also just sometimes throw all the ingredients in a jug and use a hand blender)

Croutons: I tore up some slices of sweet potato sourdough. Tossed with olive oil, salt and pepper plus a good sprinkle of smoked paprika. Baked at 150 degrees celsius until crispy (about 20 minutes)

Grilled cos lettuce: Place the halved cos lettuce into a very hot, very lightly oiled pan (I used my cast iron skillet) for 2-3 minutes until nicely charred.

Perfect soft eggs: Drop free-range eggs carefully into a pot of boiling water. Cook for 6 minutes. Remove and plunge into cold water. Peel and halve.

 

Hummus & Halloumi Salad w/ Spring Onion & Tapioca Flatbread

Serves 4

Ingredients

• 1 corn cob
• 100g baby rocket leaves
• 150g cherry tomatoes
• 2 radishes -  sliced very thinly on a mandoline
• 1/4 red onion - sliced very thinly 
• 20 pitted kalamata olives
• 1/2 avocado (ripe but still firm) - sliced
• 150g halloumi cheese
• 1/4 cup finely diced fresh chives
• Handful fresh mint leaves
• Olive oil for drizzling
• 2 fresh lemons for drizzling.

Hummus

• 1 x 400g can chickpeas - drained and rinsed well
• 45ml olive oil
• 3 tablespoons tahini
• 3 tablespoons water
• Juice of 1 lemon
• Sea salt and cracked black pepper
•  

Tapioca & spring onion flatbread (makes 7-8 pieces)

Ingredients

• 1 1/2 cups tapioca flour
• 1/2 cup almond meal
• 2 free-range eggs - lightly beaten
• 1/2 cup milk (dairy or almond milk will both work well)
• 1/2 teaspoon sea salt
• 1 spring onion - green part finely chopped
• Oil for frying

Hummus: Combine all ingredients and use a powerful food processor or a hand blender (my preference) to blitz until smooth and creamy. Season generously.

Flatbread: Whisk all the ingredients together until smooth. Heat 2 tablespoons of oil in a large sauté pan over a medium. Cook 1/4 cups of batter at a time, flipping when each side is browned. Add more oil if the pan becomes too dry.

Salad: Bring a saucepan of water to a boil. Cook the corn cob for 2-3 minutes before draining and rinsing with cold water to cool. Pat dry with a tea towel and use a knife to make vertical slices down the cob. This will make sure the kernels come off in attractive chunks.

Spread 1-2 large spoonfuls of hummus on one half of each plate. Scatter rocket on the other side. Top with the corn, cherry tomatoes, radish slices, olives, red onion and avocado

Heat 2 tablespoons of oil in a sauté pan over medium heat. Cut 1cm slices of halloumi and fry until golden brown on each side. Remove from the pan.

Drizzle each salad with extra virgin olive oil and a good squeeze of lemon. Sprinkle with sea salt.

Add the hot halloumi slices to each salad. Scatter generously with chives and fresh mint leaves. Serve immediately.