Recipes For Salads

Recipe of the week: Giant cous cous salad with chermoula

The delicious recipes in this book appeal to both vegetarians and meat-eaters - in fact this is the kind of food that makes you forget there is no meat on your plate. The 141 recipes include everything from starters, snacks, breakfast, brunch, lunch, salads and soups to quick-and-easy recipes, fine dining dishes and gorgeous desserts. You’ll also find handy basic recipes for sauces and salsas, useful tips on how to improve your vegetarian diet, menu ideas and recipes for special occasions.

“Vegetarian - 141 recipes celebrating fresh, seasonal ingredients”, (Murdoch Books) $39.99.

Giant cous cous salad with chermoula

Ingredients: 200g Greek yoghurt

Method:

Preheat the oven to 200C (400F/Gas 6). Slice the parsnips lengthways into halves or quarters depending on their size. Place in a roasting tin with the peppers and coat with half the olive oil and honey. Season well and roast for about 35 minutes until caramelised. Slice the flesh from the preserved lemon quarters and discard. Cut the peel into strips.

Heat the remaining olive oil in a large saucepan, add the couscous and stir over a medium heat until golden this will only take 4 minutes or so. Pour in 200ml boiling water and simmer gently for about 10 minutes until the water has been absorbed and the couscous is tender.

Combine the roasted parsnips and peppers with the couscous, and add 1 tablespoon chermoula, the preserved lemon peel, lemon juice and most of the coriander. Ripple the remaining chermoula through the yoghurt and serve spooned onto the salad with the rest of the coriander.

Recipe: Summer Corn Salad Six Ingredients (and Salt) | Apartment ...

I actually set out to make a cold succotash salad with sweet corn and lima beans and a nice, summery vinaigrette. But then I decided I really wanted to cook soley from the farmers market and not rely on any frozen or canned vegetables. And that's how this Italian-inspired summer corn salad came to be.

The corn and the tomatoes are a given, but I decided fresh mint would add a welcome brightness and the pine nuts a nice toasty crunch. Between the firm corn, juicy tomatoes, fragrant mint, and crunchy pine nuts, you've got yourself one satisfying warm-weather side dish.

So while this recipe cheats a little on the 6 ingredient recommendation (I didn't count the olive oil or salt and pepper!), it's as simple as a quick trip to your farmers market. You could do a Mexican-inspired version with avocados and cilantro if you'd like or add zucchini, parsley and red onion. The options are virtually endless.

Salt and pepper

Preheat the oven to 325 F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.

In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.

Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.

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