Summer is officially over this week, but we all know summer weather doesn’t stop on the last day of February. So freshen up your tired summer salads with a few new ideas.
Cucumber Noodle Salad With Ginger Chilli Tuna
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Serves one,
Ingredients:
90g can John West Deli Tuna - Lime, Ginger & a hint of Chilli in Oil, drained and oil reserved
1 Lebanese cucumber, spiralised or shredded into noodles
¼ cup fresh mint and coriander leaves
50g rice noodles, cooked following packet directions
Dressing:
1 tbsp crunchy peanut butter
Juice from ½ lime
1 tsp salt-reduced soy sauce or tamari
Method:
In a bowl combine tuna, cucumber noodles, cooked rice noodles, mint and coriander. Toss to combine.
Combine peanut butter, lime juice, soy sauce and reserved tuna oil in a screw top jar to make a dressing. Shake well. Pour over salad and serve.
Tip: Top salad with toasted peanuts for extra crunch.
6 eggs, medium boiled, peeled and halved (see tip)
⅓ cup (85g) whole egg mayonnaise
½ cup (120g) basil pesto
185g can tuna in oil, drained
½ cup (75g) semi-dried tomatoes in oil, drained and chopped
salt and pepper to taste
Method:
Cook pasta according to packet instructions. Drain and refresh in cold water. Transfer to a salad bowl.
Mix together mayonnaise and pesto and stir through the pasta. Add tuna and tomatoes and toss gently to mix.
Arrange eggs over the top and season with salt and pepper.
Tip to cook medium boiled eggs:
Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan.
Cool the eggs by running them under cold tap water for 30 to 60 seconds or placing them in a bowl of iced water.
500g skinless chicken tenderloins or thigh fillets
200g quinoa, rinsed, drained
olive oil spray
1 bunch broccolini or asparagus, cut into 4cm lengths
250g reduced-fat feta, crumbled
4 spring onions, thinly sliced
50g baby rocket leaves
1 pomegranate, seeds removed
Method:
Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad.
Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool.
Spray chicken and broccolini or asparagus lightly with oil, barebcue or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken.
Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter.
Tip: If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute, to prevent it from wilting.
