Freeform Tomato Picnic Tart

Freeform Tomato Picnic Tart

Ingredients

Pastry:
200g plain flour, plus extra for dusting
¼ teaspoon baking powder
125g salted butter, cold, cut into cubes
100g Cream cheese, cold, cut into cubes
2 tablespoons thickened cream, cold

Base Filling:
2 tablespoons Red Island extra virgin olive oil
2 red onions, sliced
2 cloves garlic, sliced
Sea salt and black pepper to taste
1 cup breadcrumbs (blitzed from stale bread)
2 cups fresh ricotta (from the deli)
6 large Vine ripened tomatoes (same as in-store pick up)
5 sprigs thyme

Glaze:
1 egg, beaten
Baby basil leaves to garnish

Method

To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs.

Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.

Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

Preheat the oven to 200 degrees.

Heat a frying pan over a medium heat. Add in the onion, garlic and a pinch of sea salt and cook for 4-5 minutes, or until the onions have softened.

Remove the pastry from the fridge and roll out onto a lightly floured surface in a rough round shape 5-6mm thick.

Carefully transfer the pastry to a large lined oven tray. Scatter the breadcrumbs onto the base of the pastry and top with the onions, ricotta and sliced tomatoes.

Fold up the outside of the pastry to make a 5cm border on the tart. Season the tomatoes with salt, scatter with thyme leaves and drizzle over a little olive oil. Brush the edges of the pastry with egg and bake for 45-50 minutes, or until the pastry is golden and the base is cooked through.

Allow to cool before slicing into wedges and serve.

Recipe by Courtney Roulston

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Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Curried Eggs On Toasted Sourdough With Blistered Tomatoes

Ingredients

Curried Egg
450g hard poached eggs, roughly chopped
55g red onion, finely diced
10g parsley, finely chopped
10g mint, finely chopped
10g curry powder
180g mayonnaise
20ml lemon juice
2 lemon’s zest
20g Red Island olive oil 

Blistered Tomatoes
1 punnet truss cherry tomatoes
1tbs balsamic vinegar
1/2 red onion - roughly sliced
1tbs Red Island Extra virgin olive oil

Method

Curried Egg:
Mix all of the curried egg ingredients together in a bowl and season well with salt and pepper.

Blistered Tomatoes:
Place a medium-sized pan over a high heat. Add the olive oil to the pan. Once the oil is hot, add the cherry tomatoes and red onion. Cook the tomatoes down, trying not to move them around too much until they blister and start to collapse.

Add the balsamic vinegar, reduce for 30 seconds and take off the heat.

Spoon a good amount of the curried egg mix onto a piece of toasted sourdough. Top with the cherry tomatoes and a few leaves of parsley and mint.

Recipe by Andy Allen

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Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice

Ingredients

2 tbs extra virgin olive oil
1 egg
2 lime wedges
500g cooked white or brown jasmine rice
10 snow peas, trimmed
12 green beans
8 baby corn spears
1 handful bean sprouts
1 Lebanese cucumber
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sweet soy sauce

Method

Finely chop the snow peas, snake beans, baby corn and set aside ready to cook.

Heat up the canola oil in a wok or frypan over high heat, when the wok is smoking hot crack the egg into it and stir till to ensure it does not stick and breaks up cooking evenly, once the egg is caramelized add the chopped vegetables followed by the rice.

Stir, toss and squish the rice with your spoon to help the rice separate for the perfect fried rice, adjust the heat while you are working the rice so it doesn’t burn, season with the sauces and continue to toss and stir till the rice is completely separated and the aroma of toasted rice is filling the room.

Turn off the heat and serve on a plate or bowl and garnish with the beansprouts, sliced cucumber and lime wedges.

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Indian Chicken Traybake With Apple Chutney and Yoghurt

Indian Chicken Traybake With Apple Chutney and Yoghurt

Ingredients

400g Jalna Greek yoghurt
2 large cloves garlic, finely grated
2 teaspoons sweet paprika
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
Sea salt to season
12 large Coles boneless, chicken thighs
2 Lebanese cucumber, sliced into thin ribbons with a veg peeler
1 small red onion

Apple Chutney:
2 green apples, peeled, cored, sliced
1 tablespoon olive oil
1 tablespoon fresh ginger, finely chopped
2 cloves
2 tablespoons white wine vinegar
1 tablespoon sugar
½ teaspoon turmeric powder
1 long red chili

Method

Preheat the oven to 190 degrees C. Place 200g of the yoghurt into a bowl and whisk in the garlic, paprika, garam masala, cumin, turmeric, coriander and sea salt until well combined.

Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined shallow oven tray. Bake the chicken for 35-40 minutes, or until golden and cooked through.

Apple Chutney:
Meanwhile to make the chutney, heat the oil in a pot and sauté the ginger and cloves for 1 minute.

Add in the apple, vinegar sugar, turmeric, chilli and cook for a further 2-3 minutes to soften the apple. Pour in ¾ cup water and leave to simmer for 10 minutes, or until soft/jammy and cooked through.

Remove chicken from the oven and dollop over the remaining yoghurt, apple chutney, cucumber ribbons and sliced onion.

Recipe by Courtney Roulston

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Broccoli and Goats Cheese Frittata

Broccoli and Goats Cheese Frittata

Ingredients

1 head of broccoli, cut into bite sized pieces
1 medium brown onion diced
2 garlic cloves, sliced
1/2tsp chilli flakes
8 Eggs, whisked
100g Coles Finest Tasmanian Goats Cheese
½ bunch parsley, picked
½ bunch dill, picked
1 shallot, thinly sliced
Sea salt

Method

Heat a 20cm cast-iron skillet or non-stick frypan over a medium heat.

Add a drizzle of oil from the goat’s cheese and the onion with a pinch of salt to the hot pan and cook for 1-2 minutes until the onion softens. Add the broccoli and garlic, cook for another 1-2 minutes. Add the chilli flakes and stir through.

Add a little more oil and turn through the pan. Add the eggs and gently spread around the pan to ensure the egg is evenly through the pan. Cook for 3-4 minutes until the base of the frittata sets. Add the goat’s cheese to the top of the frittata. When cooked, removed pan from the stove and allow to sit for 5 minutes.

Combine the parsley, dill, shallot, salt and 2 teaspoons of oil from the goat’s cheese in a small bowl and toss.

Serve the frittata in the pan topped with herb salad.

Notes: The frittata can also be chilled in the fridge to serve cold. It makes a great breakfast, lunch or dinner.

Recipe by Michael Weldon

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Herb Stalk Chicken, Corn and Citrus

Herb Stalk Chicken, Corn and Citrus

Ingredients

1 pasture raised chicken cut up into 12 pieces
1 cloves garlic
15g fresh ginger
1 large red chilli
1 handful of coriander, parsley, mint stalks
2 green spring onion shallot
1 teaspoon ground coriander
1/2 teaspoon ground allspice 
1 teaspoon smoked paprika
1 tea spoon white pepper
200g Jalna yogurt
Salt to taste

To serve
1 lime
2 heads corn (kernels cut and set aside)
½ bunch Coriander and mint
3 tbsp Red Island olive oil
1 large red chilli sliced

Method

Crank the oven to 190 degrees.

To prepare the chicken you will need some poultry scissors or a sharp knife. Remove the backbone by cutting along each side. Lay the chicken flat and cut down the breast bone. Now you will have the two halves, cut these in half between the breast and leg meat and then cut each part into three.

Peel the garlic and ginger, de stalk the chilli, roughly chop the shallot and throw it all into a blender along with all the other ingredients and blend to make a smooth paste.

Marinade the chicken and leave in the fridge for at least 20 minutes or overnight is the best to get all the flavours inside.  Transfer the chicken onto a paper-lined baking tray and allow to come to room temperature for about 20 minutes.

Roast the chicken for around 25-30 minutes. Once cooked, season with lime juice, a bit more salt, yogurt, corn, picked herbs and chilli before digging in.

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Super Simple Perfect Pan Sauce

Super Simple Perfect Pan Sauce

Ingredients

200ml beef stock
1tbs plain flour
1 jar green peppercorns
1 tbs cracked black pepper
100g cream
30g unsalted butter

Method

In a pan or roasting tray over a medium heat add the flour and toast it off.

Add the stock and peppers, redeuce by half.

Add the cream and butter. Reduce by ¼.

Taste for seasoning.

Serve over steak of roast beef.

Recipe by Michael Weldon

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Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Ingredients

1kg Washed/roasting potatoes (same as we shopped for in Coles intros)
½ cup (125ml) tablespoons Red Island olive oil
sea salt and cracked black pepper to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 x 400g can chickpeas, drained, rinsed
1.5 cups Jalna Greek/Natural yoghurt
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon ground sumac

Coriander Salsa (Zhoug)
1 bunch coriander, washed, chopped
1 clove garlic, peeled
1 long green chili, plus extra to serve
½ teaspoon ground cardamom

Method

Preheat the oven to 180 degrees.

Slice the potatoes into 1cm scallops and place into a large bowl.

Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and ¼ cup of the olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.

Coriander Salsa (Zhoug)
Meanwhile place the remaining oil, all the Zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.

Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.

Spread the yoghurt on the base of a large flat platter. Top with half of the Zhoug and crispy potatoes. Drizzle the dish with remaining Zhoug and roast chickpeas.

Garnish with extra sliced chili and sprinkle with ground sumac.

Recipe by Courtney Roulston

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Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves

Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves

Ingredients

Curry Paste
6 long Thai chillies, halved and deseeded
50g garlic, peeled
150g fresh ginger, peeled
50g turmeric
1 bunch coriander stalks and roots, washed
1 tbs cumin seeds, toasted
1 cinnamon stick

Yellow Curry
1 tbs yellow mustard seeds
1 handful curry leaves
1 large red onion, diced
4 cans coconut cream
1 large cauliflower
2 tbs dried currants
1 punnet cherry tomatoes, halved
75ml lime juice
30ml soy sauce
170g tub Jalna biodynamic organic yoghurt
1 bunch coriander
1 bunch mint
Salt flakes to taste
Fried curry leaves to serve

Brown rice to serve

Method

Curry Paste
Place all the curry paste ingredients into a food processor and blitz until smooth.

Preheat your oven to 240 degrees.

Heat a couple of tablespoons of rice bran oil in a large saucepan over a medium to high heat.

Add the brown mustard seeds. Once the mustard seeds start to pop, throw in the curry leaves. Be careful as once the curry leaves hit the oil they will spit. Stir in the curry leaves for 10 seconds. Once they’re fragrant, add the curry paste and red onion to the pan. At this point you want to reduce your heat to medium as you’re trying to cook the water out of the curry paste which will take time. You will need to stir the pot for about 10 minutes or until you see the oil start to split from the curry paste.

Once this has happened, pour in the coconut cream, bring the mixture to a simmer and reduce by half.

While this is happening you want to prep your cauliflower. Cut the cauliflower into golf ball size florets. Place them on an oven tray lined with baking paper and give them a coating of oil and salt and pepper.

Place the cauliflower in a super-hot oven for 15 minutes or until you have good colour on the cauliflower and the stems are just tender.

Once the curry mix has reduced by half, add the tomatoes and the dried currants and simmer for a further 5 minutes as the cherry tomatoes will start to soften.

Turn the heat off and season with the soy, lime juice and salt flakes. Please taste it as it how much you have reduced the sauce will depend on how much salt and acid you will need to add.

To serve, pour the hot curry mix over the top of the warm cauliflower in a shallow bowl. Top with some coconut yogurt, coriander and mint leaves and crispy curry leaves.

Serve with brown rice and naan bread.

Recipe by Andy Allen

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Pickled Ginger

Pickled Ginger

Ingredients

500g ginger, peeled and sliced thinly on a mandolin
1 cup rice wine vinegar
½ cup caster sugar
2 tbs sea salt flakes
2 tbs water

Method

Combine the vinegar, sugar, sea salt and water in a medium saucepan over medium heat, stirring until the sugar melts. Bring the pickling liquid to a boil.

Place the ginger into a sterilized airtight jar.

Once the pickling liquid has come to a boil pour over the ginger into the jar.

Allow to cool, then store in the fridge until fully pickled.

Recipe by Michael Weldon

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White Bean And Anchovy DIP With Charred Peppers And Yoghurt Flatbread

White Bean And Anchovy Dip With Charred Peppers And Yoghurt Flatbread

Ingredients

White Bean and Anchovy Dip
400g can white beans or cannellini beans, drained and washed under cold water
50g anchovies
1 large garlic clove, peeled
75g extra virgin olive oil
75g lemon juice
Salt to taste

Charred Peppers
1 large red capsicum
1 yellow capsicum
2 tsp dried oregano
Zest of 1 lemon
1 tbs extra virgin olive oil
Salt and pepper

Yoghurt Flatbread
400g plain flour, plus extra for dusting
100g Jalna natural yogurt
200g warm water
7g instant yeast
10g caster sugar
pinch of salt

Method

Yoghurt Flatbread
For the Yoghurt Flatbread, combine the natural yogurt, warm water, yeast and sugar into a bowl. Leave the mixture until bubbles start to form on the surface. This means the yeast is activated. Next, it’s time to mix the wet ingredients with the flour and the salt.

Once the dough has come together, empty the bowl out onto the bench and need for 10 minutes, until you have a silky smooth dough.

Place the dough back into a bowl, loosely cover with a tea towel and place in a warm place to rise and double in size.

White Bean and Anchovy Dip
For the White Bean Dip, place all of the ingredients into a blender and blitz until smooth.

Once cool enough to handle, with a sharp knife, slice the side off the capsicum. Scrape away the blackened skin.

Finely slice the flesh of the capsicum and place it into a bowl. Stir in the dried oregano, lemon zest, olive oil and salt and pepper with the capsicums.

For the Yoghurt Flatbreads, portion the dough into small balls of dough, a bit larger than a golf ball. Roll the dough out to about a 25mm. place the dough over a hot bbq for about 2-3 minutes on each side. Brush with garlic oil and season with salt and pepper.

To serve, make a circle of the white bean dip in the middle of a plate. Scatter over some of the charred peppers. Serve with Yoghurt Flatbread.

Recipe by Andy Allen

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Tahini, Dark Chocolate & Cranberry Cookies

Tahini, Dark Chocolate & Cranberry Cookies

Ingredients

125g butter, room temperature/ softened
½ cup caster sugar
½ cup brown sugar
1 free range egg
1 ½ cup self raising flour
1 tablespoon tahini paste
¾ cup good quality dark chocolate
½ cup dried cranberries
sea salt to taste

Method

Preheat oven to 180 degrees. Grease and line 2 large oven trays with baking paper. Place the butter and sugars in the bowl of an electric stand mixer fitted with a whisk attachment and beat until pale.

Add in the egg, tahini and flour and beat until well combined. Stir through the chocolate and cranberries and gently mix until evenly distributed.

Roll the dough into golf ball-sized rounds and divide amongst trays, leaving a 6cm gap in between each ball. Slightly flatten the top, the bake for 15 minutes, or until golden and crisp. Cool slightly before serving.

Recipe by Courtney Roulston

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Pickled Veggies With Ricotta And Carrot Top Pesto

Pickled Veggies With Ricotta And Carrot Top Pesto

Ingredients

Fresh ricotta, to serve (see ‘Fresh Ricotta’ recipe)

Pickled Veggies
6 Dutch carrots, stems trimmed
1 bunch radishes, quartered
3 baby purple beetroots, peeled and thinly sliced into rounds
3 baby yellow beetroots, peeled and thinly sliced into rounds
1 red onion, peeled and sliced into 5mm slices

Pickle Liquor
2 bay leaves
2 tsp fennel seeds
2 garlic cloves
5 garlic cloves
500ml apple cider vinegar
500ml caster sugar
500ml water

Carrot Top Pesto
1 cup carrot tops - washed
1/2 cup basil leaves - washed and leaves picked
1 garlic clove - peeled and roughly chopped
2 tbs pepitas, toasted
4 tbs extra virgin olive oil
Zest and juice of 1 lemon
Salt and pepper to taste

Method

Place all of the veggies into a heatproof container bar the beetroots. You will need to do both the yellow beets and the purple beets separately, otherwise, the colour from them will stain the other veggies.

Heat up all of the ingredients for the pickle liquor and bring them to the boil Pour the liquid over the veggies and leave to cool.

Carrot Top Pesto
For the Carrot Top Pesto, place all of the ingredients into a mortar and pestle and pound until it becomes a smooth paste. Season with salt and pepper.

Serve pickled veggies, pesto and ricotta with toasted sourdough.

Recipe by Andy Allen

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Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing

Tandoori Cauliflower and Chickpea Salad with Burnt Butter Curry Leaf Dressing

Ingredients

1 cauliflower, cut into chunks
500g Jalna Greek yoghurt
200g packet Coles Tandoori Marinade
1 red onion, diced finely
½ bunch coriander, chopped finely
400g can chickpeas, rinsed and drained
150g unsalted butter
3 sprigs of curry leaves
1 tsp yellow mustard seeds
1 lemon, juiced
½ bunch coriander, leaves picked
Sea salt flakes

Method

Heat a grill or BBQ until smoking.

Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.

Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.

In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.

In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.

To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.

Recipe by Michael Weldon

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Barbecued Caulini Salad with Grilled Grapes and Pistachios

Barbecued Caulini Salad with Grilled Grapes and Pistachios

Ingredients

400g caulini
1 bunch red grapes
100g pistachios
1 eschalot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing
200ml vegetable oil
100ml red wine vinegar
2 tbs honey
2 tbs dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced eschalots, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

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Fresh Ricotta Cheese

Fresh Ricotta Cheese

Ingredients

2L full cream milk
125ml cream
1tsp salt
62.5ml white vinegar

Method

Place the milk and cream in a large pot. put on the stove over a medium heat and bring the mixture up to 85 degrees.

Pour in the vinegar. This will split the ricotta and turn it into curds and whey.

As soon as you pour in the vinegar, take the pot off the stove and cover with cling film. Leave the mixture covered for 30 minutes.

Strain the mixture through a fine sieve until you get the desired consistency.

The ricotta will keep in the fridge for 5 days.

Recipe by Andy Allen

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Shaved Fennel, Apple And Radish Salad With Charred Citrus Dressing

Shaved Fennel, Apple And Radish Salad With Charred Citrus Dressing

Ingredients

1 large fennel bulb, finely shaved
1 bunch red radish, quartered
1/2 red onion, finely sliced
1 green apple, julienned
1 bunch parsley, washed and leaves picked
1 bunch dill, washed and leaves picked

Dressing
100ml charred grapefruit, juiced
100ml charred lemon, juiced
130ml Red Island extra virgin olive oil
15g honey
7g ground coriander
Salt and pepper to taste

Method

For the charred citrus dressing, simply halve the lemons and grapefruit.

Heat up a griddle pan or BBQ to a high heat and place the citrus flesh side down on the grill. Cook the citrus so that it’s charred and slightly blackened. Juice the citrus and run the juice through a fine sieve.

Place all of the ingredients into a jar and shake well.

Put all of the ingredients for the salad into a large mixing bowl. Dress generously with the salad dressing and season well with salt and pepper.

Recipe by Courtney Roulston

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Shakshuka

Shakshuka

Ingredients

4 eggs
400g can diced tomato
1 brown onion, diced
2 garlic cloves, sliced
1 tbs ground cumin
1 tbs smoked paprika
½ tsp chilli flakes
1 yellow capsicum, diced
1 tbs Red Island extra virgin olive oil
Sea salt flakes
Parsley leaves to serve
Tahini to serve
Pickled radish to serve
Toasted pita bread to serve

Method

Place a frypan with lid over medium heat and warm the extra virgin olive oil. Add the onions, season with salt and cook uncovered for 3-4 minutes or until starting to soften.

Add the garlic and cook for 1 minute. Add the spices and toast for 1 minute. Add the capsicums and cook for a further minute whilst stirring.

Add the tomato, stir through and bring to the boil over high heat. Reduce the frypan to medium heat. Simmer for 5-8 minutes until the sauce thickens.

Use large spoon to create four indents in the sauce then crack the eggs in. Cover frypan with a lid and simmer for 6-8 minutes or until the eggs are set.

Top shakshuka with chopped parsley, tahini, pickled radishes and toasted pita bread.

Recipe by Michael Weldon

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Grilled Broccoli and Miso Noodle Salad

Grilled Broccoli and Miso Noodle Salad

Ingredients

1 head of Broccoli, cut into bitesize pieces
3 tbs white miso
2 tbs mirin
2 tbs Coles Rice Wine Vinegar
2 tbs Coles Brown Sugar
2 tbs hot water
2 tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, peeled and cut into matchsticks
200g frozen edamame, thawed and removed from pods
50g pickled ginger, shredded into thin strips
2 Nori Sheets, toasted over a flame until crunchy
50g sesame seeds

Method

Heat a BBQ or griddle pan until it begins to smoke. Drizzle the broccoli with oil and season with salt. Add the BBQ or griddle and cook until charred and cooked through.

Cook the rice noodles according to the back of packed instructions. Once cooked refresh in cold water to stop the cooking and stop the noodles sticking.

In a bowl combine the miso, mirin, rice vinegar, brown sugar, water and sesame oil, whisk until smooth.

Once the broccoli is cooked add to a bowl with the noodles, spring onion, carrots, edamame and the dressing. Mic together until everything is evenly coated in the dressing.

Serve in a large bowl. Top with pickled ginger, sesame seeds and flaked nori.

Recipe by Michael Weldon

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Mexican Beef and Corn Salad with Lime and Haloumi

Mexican Beef and Corn Salad with Lime and Haloumi

Ingredients

2 corn cobs, husk removed
2 x 300g Coles GRAZE Scotch Fillet Steaks
1 tsp Coles Ground Cumin
1 tsp Coles Sweet Paprika
400g can Coles Cannellini Beans, rinsed and drained
1 red onion, finely diced
1 Lebanese cucumber, seeded and diced
1 large avocado, peeled and diced
½ bunch coriander, roughly chopped
½ bunch flat leaf parsley, roughly chopped
¼ cup lime juice
1 tbs Coles Maple Syrup
Coles Sea Salt Flakes and Cracked Black Pepper, to taste
80g halloumi cheese, finely grated on a microplane

Method

Heat a BBQ plate over a medium heat. Coat the steaks with the cumin, paprika, a pinch of sea salt and little olive oil.

Place the corn cobs and steak onto the BBQ and cook for 2-3 minutes each side, or until cooked to your liking. Cool the corn cobs slightly before cutting the kernels from the cobs. Allow the steaks to rest before slicing into ½ cm strips.

Place the corn, cannellini beans, onion, cucumber, avocado, coriander and parsley and half the halloumi in a large bowl.

Whisk together 2 tablespoons oil, lime juice, maple syrup and a pinch of sea salt.

Pour the dressing over the salad and toss to coat. Place the salad onto a serving platter and top with the sliced beef. Grate extra halloumi cheese over the top along with some cracked black pepper and lime wedges before serving.

Recipe by Courtney Roulston

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