Sesame-Lime Chicken Salad
Ingredients
¼ cup canola oil
3 tablespoons fresh lime juice
1 teaspoon sugar
Chilli flakes
Salt and black pepper
1 small head lettuce
1 carrot, grated with the peeler
400grams shredded chicken
1 tablespoon sesame seeds
1 cup crispy Chinese noodles
¼ cup fresh coriander leaves
Directions (serves 4)
Shake together the canola oil, lime juice, sugar, ¾ teaspoon salt, and ¼ teaspoon black pepper in a jam jar.
Place the lettuce, carrots, and chicken serving bowls and top with dressing. Toss to combine.
Serve the salad sprinkled with the sesame seeds, chilli flakes, noodles, and coriander.
Roast Beef Salad With Goat Cheese and Balsamic Vinaigrette
Ingredients
2 small heads lettuce, torn into pieces
200 grams sliced deli roast beef
1 large tomato, cut into wedges
1/2 red onion, sliced
200grams soft goat cheese
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
salt and black pepper
Directions (serves 4)
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
In a jam jar, shake together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.
One-pan lamb & couscous
Ingredients
4 blade lamb chops or 8 rib lamb chops
Chilli flakes
1 tbsp olive oil
handful trail mix (dried fruit and nuts)
1 cup couscous
1 cup hot chicken stock or lamb stock (from a cube is fine)
handful mint leaves, torn
Directions (serves 4)
Heat the oil in a frying pan and fry the lamb as preferred. Lift the meat out of the pan and tip in the dried fruit and nuts and couscous then stir to coat in the pan juices. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Picnic cob
Ingredients
2 avocados, mashed
2 teaspoons lemon juice
1 round loaf crusty bread
80g (2 cups) baby spinach leaves, shredded
120g feta, crumbled
100g thinly sliced mild salami or prosciutto
Small tub semi dried tomatoes
Directions (serves 4)
Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.
Place a layer of spinach over the avocado and top with the feta. Continue layering with the salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.
Mason Jar Dirt Pudding
Ingredients (serves 4)
1 packet chocolate instant pudding, mixed according to package directions
Whipped cream
1 package of Oreo cookies, crushed
Gummy worms
Directions
Mix pudding according to package directions. Let it sit for a few minutes to thicken.
Meanwhile, crush Oreo cookies.
In small old jam jars scoop a thin layer of chocolate pudding. Add whipped cream to the remaining pudding, along with about two-thirds of the crushed Oreos. Stir gently and scoop into the Mason Jars, on top of the chocolate pudding layer. Divide equally between containers.
Sprinkle remaining crushed Oreos over the pudding mixture and chill in fridge for at least 30 minutes.
Just before serving, add a couple of gummy worms into the jars, as if they're coming up from out of the "dirt."
Ingredients
¼ cup canola oil
3 tablespoons fresh lime juice
1 teaspoon sugar
Chilli flakes
Salt and black pepper
1 small head lettuce
1 carrot, grated with the peeler
400grams shredded chicken
1 tablespoon sesame seeds
1 cup crispy Chinese noodles
¼ cup fresh coriander leaves
Directions (serves 4)
Shake together the canola oil, lime juice, sugar, ¾ teaspoon salt, and ¼ teaspoon black pepper in a jam jar.
Place the lettuce, carrots, and chicken serving bowls and top with dressing. Toss to combine.
Serve the salad sprinkled with the sesame seeds, chilli flakes, noodles, and coriander.
Roast Beef Salad With Goat Cheese and Balsamic Vinaigrette
Ingredients
2 small heads lettuce, torn into pieces
200 grams sliced deli roast beef
1 large tomato, cut into wedges
1/2 red onion, sliced
200grams soft goat cheese
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
salt and black pepper
Directions (serves 4)
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
In a jam jar, shake together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.
One-pan lamb & couscous
Ingredients
4 blade lamb chops or 8 rib lamb chops
Chilli flakes
1 tbsp olive oil
handful trail mix (dried fruit and nuts)
1 cup couscous
1 cup hot chicken stock or lamb stock (from a cube is fine)
handful mint leaves, torn
Directions (serves 4)
Heat the oil in a frying pan and fry the lamb as preferred. Lift the meat out of the pan and tip in the dried fruit and nuts and couscous then stir to coat in the pan juices. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Picnic cob
Ingredients
2 avocados, mashed
2 teaspoons lemon juice
1 round loaf crusty bread
80g (2 cups) baby spinach leaves, shredded
120g feta, crumbled
100g thinly sliced mild salami or prosciutto
Small tub semi dried tomatoes
Directions (serves 4)
Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.
Place a layer of spinach over the avocado and top with the feta. Continue layering with the salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.
Mason Jar Dirt Pudding
Ingredients (serves 4)
1 packet chocolate instant pudding, mixed according to package directions
Whipped cream
1 package of Oreo cookies, crushed
Gummy worms
Directions
Mix pudding according to package directions. Let it sit for a few minutes to thicken.
Meanwhile, crush Oreo cookies.
In small old jam jars scoop a thin layer of chocolate pudding. Add whipped cream to the remaining pudding, along with about two-thirds of the crushed Oreos. Stir gently and scoop into the Mason Jars, on top of the chocolate pudding layer. Divide equally between containers.
Sprinkle remaining crushed Oreos over the pudding mixture and chill in fridge for at least 30 minutes.
Just before serving, add a couple of gummy worms into the jars, as if they're coming up from out of the "dirt."