KITCHEN TABLE
DECONSTRUCTED MEALS
The trick to a perfectly crisp salad – even one that has sat in the refrigerator for days – is in the layering. The dressing at the base, followed by proteins or grains, then nuts or seeds, with the leafy greens on top. When you are ready to eat, turn the jar out into a bowl and enjoy! Just remember to fill the jars in the given order. These recipes are from Jar Salads by Alexander Hart, Smith Street Books, $24.95.
Image courtesy: Jar Salads by Alexander Hart.
VEGGIE TACO SALAD
Coriander and lime dressing:
3 tbsp Greek yoghurt
1 tbsp apple cider vinegar
Juice of 1 lime
Large handful of coriander, finely chopped
Pinch of caster sugar
Sea salt
Mix together.
Other ingredients:
1 Lebanese (short) cucumber, diced
½ cup cooked black beans
2 tbsp chopped jalapenos
1 tomato diced
3 tbsp corn kernels
½ avocado, sliced, with lemon juice squeezed over
2 tbsp shredded cheddar cheese
Handful of chopped coriander
Handful of baby English spinach leaves to fill
Image courtesy: Jar Salads by Alexander Hart.
ITALIAN CHICKEN SALAD
Red wine vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp dijon mustard
Salt and freshly ground black pepper
Roasted capsicum:
1 red capsicum
Roast in a 400° F oven for 15-20 minutes, turning occasionally until the skin is charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes to steam. Peel the skin and discard. Remove and discard the stem and seeds. Thickly slice.
Other ingredients:
50 gms fresh mozzarella, chopped into bite-sized pieces
120 gms barbecued chicken, shredded
2 tbsp pine nuts
Handful of roughly chopped basil
Handful of rocket (argula) to fill.
Image courtesy: Jar Salads by Alexander Hart.
LEMONY ROASTED CAULIFLOWER AND SUGAR-SNAP PEA SALAD
Lemon vinaigrette:
2 tbsp extra virgin olive oil
1½ tsps lemon juice
1 tsp lemon zest
½ tsp caster (superfine) sugar
½ tsp dijon mustard
Salt and freshly ground black pepper
Mix together.
100 gms sugar-snap peas
Blanch in boiling water for 1 minute. Drop in ice water. Drain.
Roasted cauliflower:
100 gms cauliflower, cut into small florets
Mix in a bowl with:
¼ tsp minced garlic
1 tsp olive oil
1 tsp lemon juice
Salt and freshly ground black pepper
Once coated, tip onto a baking tray and roast in a 400° F oven for 20-25 minutes, turning occasionally, or until cooked. Allow to cool.
Other ingredients:
30 gms toasted almonds, roughly chopped
1 celery stalk, sliced
50 gms red cabbage, finely shredded
Handful of torn mint, to fill.
Image courtesy: Jar Salads by Alexander Hart.
SWEET POTATO, FETA AND SMOKED ALMOND SALAD
Red wine vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp dijon mustard
Salt and freshly ground black pepper
Roasted sweet potato:
150 gms orange sweet potato, cut into cubes
Mix in a bowl with:
1 tsp olive oil
Salt and freshly ground black pepper
Once coated, tip onto a baking tray and roast in a 400° F oven for 15 minutes, turning occasionally, or until cooked. Allow to cool.
Other ingredients:
50 gms feta, cut into cubes
30 gms smoked almonds
Handful of baby English spinach leaves, to fill.
Image courtesy: Jar Salads by Alexander Hart.
TROPICAL FRUIT SALAD WITH MINT SYRUP
Mint syrup:
1 tbsp caster sugar
2 tbsp warm water
5 mint leaves
Dissolve the sugar in the water in a small saucepan over low heat, add the mint leaves and simmer for 5-10 minutes until thickened. Discard the mint and allow to cool.
Other ingredients:
100 gms fresh pineapple, cut into cubes
1 mango cut into cubes
Shaved fresh coconut from 1 young coconut
Handful of mint
Jar Salads by Alexander Hart is published by Smith Street Books, $24.95.