Showing posts with label orange juice. Show all posts
Showing posts with label orange juice. Show all posts

Tuesday, February 28, 2012

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise
This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
  • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
  • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
  • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
  • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.

Thursday, February 23, 2012

Watermelon & Quinoa Salad with a Thai dressing

Watermelon & Quinoa Salad with Thai dressing
Refreshing watermelon I can't get enough of it on hot summer days this salad is easily thrown together in a few minutes is wonderfully cool and healthy to boot... don't be limited by my suggestions/ideas create your own additions to suit you and your family...

Watermelon & Quinoa Salad with Thai dressing
  • Mix in a large saucepan 1 cup of Quinoa and three cups of cold water. Bring to the boil then cover and simmer gently for about 15 mins until all liquid is absorbed. Strain rinse and cool. This can be done ahead of time. I usually do a double batch and have quinoa on hand in the fridge to add to just about every salad concoction. This grain will take on any flavour you add to it so add about 1/3 of the dressing to it before refrigeration. 


  • Whisk all dressing ingredients together ...
  • 1 tbs fresh minced ginger
  • 1/2 cup rice wine vinegar
  • 1/2 cup orange juice
  • 1/8 cup sesame oil
  • 1/2 cup extra virgin olive oil
  • 1 tsp light soy
  • Serve on a platter a layer of salad greens of your choice, lots of diced watermelon about 6 cups, thinly sliced fennel and spring onion, anything you fancy... sprinkle over the quinoa or serve separately as I have done and garnish with the remainder of the dressing and salted peanuts.