Organic Tomato, Feta & Basil Salad 

a simple seasonal summer salad, quick & easy, tastes great,
a great example of eating fresh produce in season
my favourite.... let the food do the talking

what you need:

1 kg tomatoes (for the ultimate flavour & health use organic or home grown any variety)
¼ cup feta cheese (I like either a goats feta or a creamy persian feta)
¼ cup basil leaves
1 Tbs organic extra virgin olive oil
1 tbs caramelised balsamic or balsamic vinegar

what to do:

Cut your tomatoes anyway you like depending on variety, thick slices, quarters, halves
break & sprinkle feta cheese evenly over tomatoes
rip basil leaves sprinkle evenly
drizzle oil & balsamic
Serve

©Jane Grover 2002  janeCooks Summer BBQ Cooking Class 2010


Carrot, Beetroot & Ginger Salad with Apple & Almonds 

this is my version of a lovely raw salad I’ve had at “The Peasants Feast” Organic Restaurant in Newtown many times

what you need:

2 large carrots
2 bulbs beetroot
1 tsp finely grated fresh ginger
½ cup fresh orange juice
½ cup of almonds roughly ground
2 red apples (preferably fuji or gala)

what to do:

Peel & Grate ginger finely
Peel & grate carrot and beetroot in food processor
Mix well with ginger & orange juice in large bowl, allow to stand 15mins

Serve with sprinkled with ground almonds
and thin slices or wedges of apple
Garnish with fresh mint leaves if desired.
Serve immediately
 ( apples will discolour and almonds will soften within minutes )

©Jane Grover 2008  janeCooks Autumn Harvest Cooking Class 2010


Organic Raddicio, Rocket, Beetroot & Pear Salad 

What you need:


1 raddicio lettuce
100g baby rocket leaves
2 pears
3 bulbs of fresh beetroot
½ cup of walnuts
¼ cup of Lemon Honey Mustard Thyme dressing

what to do:

Cut beetroot bulbs into quarters or into six depending on size, leave skin on
Place in baking tray in 180deg C oven drizzled with some olive oil for 30 mins
wash and dry lettuce leaves
cut pear in half, remove the core, leaving skin on slice into fine slices
halve walnuts
Combine all ingredients in large bowl with dressing, toss and serve.

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Lemon, Honey, Mustard & Thyme Dressing

what you need:

1 tsp organic Dijon mustard
1 tsp organic pure or raw honey
¼ cup lemon juice (juice of one lemon)
1/3 cup organic extra virgin olive oil
sprigs of fresh thyme, remove stalks
1 Tbs caramelised balsamic
Ground black pepper

what you do:

Place all ingredients into a small glass jar, put lid on and shake to mix thoroughly.

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Crunchy Brown Rice Salad 


a lovely high fibre salad passed on from one generation to the next,  a friend recently shared it with me

what you need:


2 cups raw brown rice
6 shallots finely chopped
1 red capsicum deseeded, finely diced
1/3 cup currants
60g roasted unsalted cashew nuts, finely chopped or smashed
2 Tbs toasted sunflower seeds
½ cup parsley, finely chopped
Soy sauce dressing:
¼ cup olive oil
2 Tbs sesame oil
2 tbs soy sauce
2 Tbs lemon juice
1 Tbs caramelised balsamic
1 garlic clove, crushed, grated or finely chopped
Cracked black pepper

Put all ingredients into a glass jar, lid on & shake well

what to do:


Rinse rice, cook rice by absorption in 4 cups of water,
either in pot on stove or in a rice cooker. Rinse after cooking & drain well.
Add remaining ingredients when rice is cool, including dressing. Mix well
Serve

©Jane Grover 2008   janeCooks Summer BBQ Cooking Class 2010


Beetroot, Fetta, Sweet Potato & Rocket Salad

Ingredients

  • 1 bunch beetroot
  • 1 punnet cherry tomatoes
  • 2 bunch rocket
  • 200g sheep fetta
  • 300g sweet potato

Method

  • Wrap beetroot in foil and place in medium oven until soft. - You should be able to stick a skewer through with ease.
  • Peel Sweet Potato and cut into batton size pieces (1cm X 3cm) Bake in oven until golden and soft in centre.
  • In large bowl place rocket, halved cherry tomatoes and crumbled fetta.
  • When beetroot is cooked and cooled cut into wedge size pieces and place in bowl with sweet potato and rocket mix.
  • Drizzle with olive oil and season with salt.

Serve with some nice crusty bread for a casual lunch. Enjoy!

©Peta Stambolis 2004


Brown Rice and Chicken Salad

Ingredients

  • 500g Brown Rice
  • 2 zucchini – diced
  • 1 red capsicum – diced
  • ½ bunch shallots – chopped
  • 150g green beans – chopped
  • 2 carrots – diced
  • 1 whole roasted chicken
  • Salt
  • Pepper
  • Juice of 2 limes

Method

  • Cook brown rice.
  • Sauté zucchini, carrots and beans in a little olive oil. Do not cook too much as you want the vegetables to remain crunchy.
  • Pull all of the meat off the bone of the chicken and cut into medium size dice.
  • (Keep the chicken bones to make a stock if you like)
  • When rice is cooked, and has cooled, add cooked vegetables, chopped shallots, salt and pepper and serve with a squeeze of limejuice.

Too Easy!

©Peta Stambolis 2004


Fresh Asparagus, Chicken, Cherry Tomato and Fetta Salad
 

Ingredients

  • 1 bun Asparagus spears
  • 1 punnet Cherry tomato
  • 1 jar Gourmet Fetta
  • 1 Butter lettuce
  • 1 pkt Chicken breast
  • Drizzle Olive Oil
  • Drizzle Balsamic Vinegar
  • 1 Lebanese Cucumber
  • 1 jar Kalamata Olive

Method

  • Cut chicken breast into strips and fry in a fry pan until golden in colour and cooked through.
  • In pot boil water and quickly blanch asparagus for 15 seconds then refresh under cold water immediately.
  • Cut asparagus into inch long pieces and place in bowl.
  • Halve cherry tomatoes.  Crumble 1/3 jar of fetta into bowl and slice Lebanese cucumber into bit size pieces.
  • Wash and drain butter lettuce. Place in centre of plate and mix all other ingredient together. Place on top of lettuce and dress salad with olive oil and balsamic vinegar.
  • Place a few olives around plate – or lots if you love olives like I do!


ENJOY -   this is a nice light dish for a casual Sunday lunch!! Serves 4

©Peta Stambolis 2004


Roasted Vegetable and Basil Salad

Ingredients

  • 2 Carrots
  • 2 Desiree potatoes
  • 2 Red Capsicums
  • 1 large Sweet Potato
  • 1-bun Shallots
  • 2 med Zucchini
  • 1 bun basil
  • 10 cloves Garlic
  • 3 Tomatoes

Method

  • Cut tomatoes in half and prepare all other vegetables by cutting into inch size pieces.
  • Put potato, carrot, tomato and sweet potato onto baking tray, drizzle with olive oil and season with salt and pepper and place in moderate oven for 25 – 30 minutes or until vegetable are cooked through and golden on the out side.
  • Place zucchini, capsicum and garlic (leave the garlic in the skin) onto another tray and repeat the process although they should only take ½ the time to cook.
  • When all vegetables are cooked, place into large bowl, when cooled, add whole leaves of basil, chopped shallots, salt, pepper and extra virgin olive oil. Peel skin off garlic and add whole cloves to salad.

This can be eaten cold as a salad or can also be reheated as a side dish with dinner.

©Peta Stambolis 2004