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Laura Faire's fresh salad recipes - 5 March


Barley and brown rice salad with flaxseed oil dressing

Barley and Brown Rice Salad with Flaxseed Oil Dressing

Salad Ingredients
1/3 cup brown rice
1/3 cup barley
3 cups vegetable stock (preferably salt free)
1 onion, cut into wedges
1 aubergine, cubed
1 red capsicum, cubed
2 tbsp sunflower oil
1 sprig thyme
1 clove garlic, crushed
1/2 bunch parsley or coriander leaves
1/2 bunch mint leaves

Dressing Ingredients
3 tbsp flaxseed oil
1 tbsp your favorite chutney (Laura used sun-dried tomato and olive chutney)
Juice of one lemon

1. Preheat oven to 200ýC.
2. Bring brown rice and barley to the boil in vegetable stock and simmer for 20 minutes. Drain and allow to cool.
3. Toss onion, aubergine and red capsicum together with oil, thyme and parsley and roast for 20 minutes.
4. Combine cooked grains with roasted vegetables and chopped herbs.
5. Mix together dressing ingredients and thoroughly stir through salad. Serve warm or chilled.

Cooking Temp: 200degC
Cooking Time: 20 minutes
Prep Time: 10 minutes
Serves: 4-6
Cost per serve: $2.40
(Autumn only as this recipe is written with fresh seasonal ingredients)


Chunky Smoked Fish and Bread Salad with Chilli Yoghurt Dressing

Watch Laura's instructional video on smoking fish.

Salad Ingredients
1/2 loaf wholemeal bread (about 300g)
2 tbsp olive oil
1 clove garlic, crushed
Zest of one lemon
Mineral salt
500 g smoked fish (about 300g with bones and skin removed)
1 small red onion, sliced
1 bunch parsley, leaves only
1 bunch chervil or mint or coriander leaves (or a mixture)
1 punnet cherry tomatoes, halved

Dressing Ingredients
1 red chilli
1 tsp capers or 1 anchovy (or a generous pinch of salt)
1 clove garlic
1/4 cup yoghurt
1 tbsp olive oil
Juice of one lemon

1. Preheat oven to 200degC.
2. Roughly tear the wholemeal bread into bite-sized chunks.
3. Combine olive oil with garlic, lemon zest and pepper. Toss through the bread. Bake in the oven turning once for 7-10 minutes. Sprinkle with salt and allow to cool a little.
4. Carefully remove any bones from the smoked fish and break into large pieces before combining with croutons and remaining ingredients.
5. Crush red chilli, capers and garlic together in a pestle and mortar or chop finely.
Whisk in remaining ingredients. Serve tossed through salad.

Cooking Temp: 200degC
Cooking Time: 10-15 minutes
Prep Time: 10 minutes
Serves: 4-6
Cost per serve: $3.20
(Autumn only as this recipe is written with fresh seasonal ingredients)


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