Lentil Salad with Basil and Lemon

Its Australia Day, and what is more Australian than lentils….well lots of stuff actually…but as you may be aware, I have been home from a cruise for less than a week, and talk about struggle with being home and getting back into the swing of it all! Can’t even bring myself to go to the shops, and so this was one of those; Must blog, have stuff in the cupboard, fridge that will do, and actually turned out quite delicious. So it is accompanying us to our BBQ and swim in a little while.

I wanted to add quinoa, but fresh out…need to order some from Honest to Goodness, as they stock an Aussie grown variety, that is nutty and delicious and un radiated….

So if you have it, add it…and actually, this lends itself to adding or subtracting just about anything that takes your fancy…Happy Straya day!

NEED:

200g lentils (I used green and red)

1200g water

Zest 1 lemon, finely grated

Juice 1 lemon

60-70g Fini EVOO plus some more as needed

Good pinch Murray River salt

1/4 red onion, diced

3 spring onions/shallots, sliced on the angle

1/2 red capsicum, diced

2 stalks celery, sliced

Good handful basil leaves, shredded (any variety, I used Thai as I have a garden abundance at the moment, adding a nice anise flavour)

300g cabbage, red or green, shredded

Other salad greens of choice

pistachios, pepitas, sunflower seeds to taste

DO:

Place lentils into simmering basket and pour water over.

Cook 30 min/100ºC/speed 3. Remove lentils and place into insulated serving bowl with lemon zest, juice, EVOO and salt. Stir and cover to marinate whilst you prepare the rest of the salad.

Prep remaining ingredients as directed and place all in large bowl. Stir through lentils and add more oil or seasoning as needed. Serve warm or cold.

Christmas Stollen

I cannot believe it; I have blinked and Christmas 2011 is here! Phew, what a year…can I just recap?

• Turned 50, but don’t tell anyone! I went to Phuket with the whole family (and that in itself is a story!)
• Went to Dubai and worked with George Calombaris, as my alter ego Candy Liscious the failed beauty queen.
• Thermomix in Australia launched the Asian cookbook, which I had been working on for a long time.
• Went to Melbourne and spent a couple of days with the amazing Dani Valent on the In the Mix shoot.
• Then went to Germany and Switzerland as part of the International Jury for a beautiful new Vorwerk Cookbook, out soon.
• Completed the recipes and photo shoot for the Thermomix in Australia 2012 Calendar available now.
• My number four child went to the States to study.
• I LEFT THERMOMIX in Australia! (Phew, thats a biggie, so deserved capitals!) July 4th, need I remind you, Independance Day, was my last day at head office and if you thought I was busy thus far, can I just mention…things then went into overdrive.
• Had a 3 part skype interview with Super Helene from SuperKitchen Machine, arguably the most prolific and up to date blogger on all things Thermomix. (Which interview served to press the fast forward button on a number of things! Seriously, if you want the thermomix world to know about something, just mention it to Helene, she probably knows it already, but she can spread the word faster than anyone.)
• Created a Dinner Spinner, a small book consisting of 21 recipes that you can create yourself in a Thermomix, which in one week, sold 700 copies …and many more to go yet!
• I also got all jiggy and wrote, and styled a cookbook called For Food’s Sake which has 160 pages, full colour pictures for every recipe (80 of those) and is so gorgeous, that I can scarcely stand the excitement. It will be available on here really soon, as well as in good bookstores and also online at Hub and Spoke or at my cooking classes!
• Speaking of which; I started running my own advanced cooking classes using Thermomix. These have been held in Melbourne, Sydney, Newcastle, Perth and Mandurah to sell out crowds of amazing lovely people. It has been my pleasure to meet some fantastic people who are truly as passionate about the Thermomix and making great food as I am.
• Started importing a chocolate product called Crio Bru to Australia which is the most amazing healthy yummy product around and if I can put it into food or recipes, I will…but perhaps you know that already? I totally love it, and so do thousands of other happy customers. We will be in retail outlets just as soon as I can take a minute to help my very valuable marketing guru business partner more than I am at the moment!
• I opened two online shopping carts…(HUGE! When I say ‘I’, I mean the royal ‘we’…) Thanks honey!
• Have plans in place for another exciting project to be launched hopefully before December 25th…but you never know! Stay tuned…
• Started working for Kleenmaid in Australia, and am truly impressed by their new range of products which are about to get installed into my kitchen Monday. We have already had some successful sales as a result of my running classes in their amazing Sydney showroom, so thank you for that, and for believing that I would not get involved with anything that was less than excellent!
• I have been approached on an almost weekly basis by other appliance companies and I am still considering some offers…when the travel options to Italy and Germany are secured, so will be the deals! (hahaha)
• I have happily welcomed Heilala vanilla, Margaret River Chocolate Factory, Fini Olive Oil, Lighthouse Flour, and fantastic branding from Braincells to the Cooking with Tenina team.
• The other team Tenina members that I have to mention are Hub and Spoke publishing and Scott Print. I just love getting the phone calls from Hub and Spoke and mentioning casually in conversation, ‘just talking to my publisher’ or ‘please hold for a second, my publisher is calling’…you get the idea…still makes me smile/downright grin!
• And last but not least, the guy that got all this web stuff started for me, made me join Twitter when it was still something that only birds did, and now screens my calls because there is always something new I need him to add, remove, fix from any and all of my sites, the very patient, Luke Holder, nephew, son, dad, inspirational Tech guru!

Sorry to put you through all that, but hey, what a year no?

I am looking forward to a great 2012 but before we can get there, we have the little matter of Christmas to attend to…so to the job at hand.

I would like to introduce you to some of the better Christmas recipes I have on here…there are now quite a lot, but here are my picks! (Well for this year anyhoo!)

ONE:

Pistachio Marzipan Christmas Trees

A little sneaky one from this year. Pistachio Marzipan, which I have to say has 100’s of applications and may just start showing up in all sorts of recipes from here on in…If you do not like marzipan, do yourself a favour and give this a go…it is not like any marzipan you have ever tasted.

TWO:

Toblerone Dip

Toblerone Dip…The fruit at Christmas in Australia is fantastic, so joosh it up a bit with this one. Simple enough to whip up in no time, and impressive enough to make your guests come back for more.

THREE:

How about a little tradition? I make this every year and this year I have made it and tweaked it, so essentially, this is a new recipe! Aren’t you lucky? Stollen is buttery, almond and fruit laden with just a hint of in this case, pistachio marzipan…there I go again with that marzipan…its the new Umami…for Christmas this year. All the good recipe blogs are wearing it!

FOUR:

Sugar Roasted Plum Salad

Well its all about sugar plums…so this had to make the cut. For me the lead up to Christmas is about eating yummy light meals that will get me through in between the myriad of parties and eating festivities that dominate the calendar at this time of year, so Sugar Roasted Plum Salad is delish, light and a great mid week lunch or an accompaniment to something more substantial on the weekend.

FIVE: Make a date with these rolls and you won’t be disappointed in love!! I enjoy a little sweetness with savoury from time to time and for some reason at Christmas time, we do that a little more often. (Think glazed ham, cranberry sauce etc) So these Date rolls go extremely well with Christmas Dinner, or lunch, or just after with left over sliced ham, turkey or both.

SIX:  I make these every year, without a doubt. They make the cutest presents ever and of course I can but for a fleeting moment, imagine that I am in Italy…that far away place that I still have never been to…is there anyone out there willing to send me? I pledge to bring back more than just a big smile, recipes and knowledge to share. Siena Cake originates from, well, Siena and  is sticky, fruity, and far nicer than anything you can buy.

SEVEN:

White Chocolate Christmas

When it comes to gifting food, I am not short on ideas and I did a post last year about just this, so not strictly a recipe on its own, but a great post that just may get you thinking about how clever you could be with a little prod, some cellophane, curling ribbon and a Thermomix…Gourmet Gifts couldn’t be easier…go on, go see.

EIGHT: Whilst we’re on the whole giving gifts from the kitchen routine (and white chocolate as well), these Minty White Choc Truffles were an instant hit at our house and I must say, I have had a lot of great feedback about them as well. Easier than running to the shop and fighting the crowds…prettier and more personal.

White Chocolate Minty Truffles

NINE: You can’t go past a great cookie recipe at Christmas and this is a bit of a grown up version of a Choc Chip cookie. Developed way back in my original Kleenmaid days, these are even easier in the Thermomix.

TEN:  Time for a quick salad? Red and Green Salad will always look festive and is so easy, I can barely call it a recipe…it is more of a suggestion. Enjoy on a hot day pre Christmas, throw a steak (or a prawn) on the barbie and you’re away!

ELEVEN and TWELVE: I don’t think Christmas can be complete without a little gingerbread…am I right? So even though these just went up on here, you must agree, they deserve a mention in the twelve recipes of 2011…I am hoping at some point to contruct a gingerbread house out of this cookie recipe, but with the big day fast approaching, I am not confident it will be this year it shows up! The flavored sugar recipe is delish as a Christmas tweak to anything requiring a little sugar, so think whipped cream, coffee, Crio Bru, your partner….you get the idea.

So from me, to you; and from Cookingwithtenina on Facebook, I wish you all a Merry Christmas. May you all have the time to Celebrate and Bake, and to feel the spirit of the season and may you all look forward to a wonderful 2012. (Cue the Christmas carols here….)

 

Quinoa and Chicken Salad with Orange Balsamic Dressing

Its no secret if you follow me at all that I just love fruit in a salad. I have been a bit busy (and I hope you know why!!) and so haven’t written up a recipe in a week or so. Today was scorching hot in Perth and salad was the only option. Quick, painless, not a lot of heat involved and very filling. Gotta love that quinoa…My hungry son couldn’t finish a plate of this in its entirety…I have found the answer at long last, to hollow teenage legs. I was going to say this feeds around 4-5 adults…but I have revised it and think we could go 5-7…or 4-6 with lunch the next day. Enjoy!

NEED:

120g quinoa

1L water

2-3 chicken breast fillets

Fini EVOO as needed

Handful spring onions/shallots

Handful each basil, parsley and mint leaves

1tsp each ground paprika, cinnamon and all spice

2 stalks celery, cut on the angle

Handful dried cherries or craisins

Handful pine nuts, toasted

Sea salt to taste

Salad greens of choice

1 tin chick peas, drained

1 orange, peeled and segmented

Orange Balsamic Dressing

Finely grated zest 1 orange

Juice 1 orange

4og balsamic vinegar

1/2 tsp ground cumin

80g Fini EVOO

DO:

Place quinoa into simmering basket and water into Thermomix bowl. Insert basket and steam for 15 min/100ºC/speed 3.

Set aside to cool.

Char grill chicken breast fillets on a grill pan, brushed with EVOO and on an extremely high heat. You could use a BBQ for this or induction max. Cover pan, turn heat down and allow chicken to finish cooking right through. Set aside to rest before slicing into pieces.

Place spring onions/shallots, herbs and spices into Thermomix bowl and chop 2 sec/speed 7.

Add celery and steamed quinoa and stir through 4 sec/Reverse + speed 2.

Place all ingredients except chicken into large salad bowl while you make the dressing.

To make dressing place all ingredients into Thermomix bowl and blend 10 sec/speed 10.

Toss through salad and serve immediately with chicken slices on top.

Chicken Mango and Noodle Salad

Perth has been having a mini heatwave…of sorts, and now it is all cloudy and threatening, but I do have the airconditioner in full swing. The first air conditioning day for the season in fact…here we go…summer is on its way!

So for a hot day, a quick and easy salad. Make the dressing. Chop the cabbage, fire up the barbie or the grill and dinner dilemma is solved…to everyones satisfaction I think.

Speaking of Dinner Dilemma’s being solved…VERY SOON…in my store (see tab above), I will have my first little self published project available for sale. Now let me just make a fuss…21 fabulous recipes, all main meals with lots of variety, whether you are carnivore or vegetarian, whether you enjoy Asian or Mexican food, spicy, salads, winter warmers, its a bit of a mixer and hopefully you will find that you have a new friend in the kitchen in this book. It is small enough to carry in your bag;  just call it a prehistoric app…bring it out at the shop to just check on a recipe ingredients and yes, dinner is sorted. It will be that easy…so hope to have a big SOLD OUT sign up really soon!

In the meantime, enjoy this…

NEED:
Dressing;

20g peeled ginger root

1 lemon grass stalk, white part only

1 kaffir lime leaf

1 red chili

2 cloves garlic

30g palm sugar

Pinch sea salt

40g fish sauce

100g lemon or lime juice, fresh

60-80g Fini EVOO

Handful fresh mint leaves

Salad;

One chicken breast fillet between 2 servings

1/2 Chinese cabbage

Few spinach leaves or other salad greens of choice

1-2 avocadoes

1-2 mangoes

1-2 pkts Changs fried noodles

DO:

Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 7. Remove from bowl and set aside.

Place up to 400g of cabbage at a time into the Thermomix bowl and chop 4 sec/speed 4. Remove from bowl and place on serving platter. Repeat with remaining cabbage until all is chopped. Place a few baby spinach leaves or other greens on top.

Meanwhile heat a griddle pan over a high heat on Induction 12. Oil it and then cook each chicken breast, until well charred and marked. Turn heat down to medium heat, (Induction 6), cover and cook until cooked through completely. Rest chicken,  covered in pan with heat turned off.

Chop avocado and mango and toss through the dressing.

Slice chicken on the diagonal and arrange over bed of greens, top with avocado, mango and drizzle with dressing. Garnish with noodles and additional sliced red chilies.

Voila, Summer is Served!

Ravioli and Mediterranean Veggie Salad

I love summer, my energy levels increase (watch out!) and the sun just makes me happy. We have had a few sunny days, evocative of what is to come later in the year and I got all inspired with summery food…hope you enjoy, and pull this recipe out on a hot day when you need it the most. Now I am mid edit of my upcoming book…and not a heck of a lot of blogging going on. SO; simple, delicious, quick and on here! (Which is the main thing right dear reader?)

NEED:
1 batch pesto

500g pumpkin, cubed

1 small eggplant, cubed

2 cloves garlic, finely chopped

1 small zucchinni, sliced

EVOO as needed

Sea salt to taste

Enough spinach for your diners

1 punnet grape tomatoes, halved

1/2 large red caspicum, diced

Few basil leaves to garnish

500g ravioli, frozen

1L water

DO:

Prepare pesto and set aside.

Preheat oven to fan forced 180ºC. Line a large baking tray or two with paper.

Prepare vegetables, toss together and spread across the prepared trays, drizzle with oil and season. Roast for around 20-25 minutes or until caramelised and fragrant. Cool.

Place spinach, tomatoes, capsicum in large salad bowl.

Heat water in Thermomix bowl for 8  min/Varoma/speed 2.

Place ravioli into Thermomix bowl and cook as directed at 100ºC/Reverse + speed soft. (Check time to cook ravioli on package for time.) Drain and cool slightly. Toss with pesto and then roasted vegetables. Add to salad and serve warm garnished with basil.

Chorizo, Egg and Potato Salad

What a day I have had! Crio Bru Australia, my new foray into the wonderful world of retail has gone C.R.A.Z.Y. thanks to you dear readers! My partner in crime is on an overseas holiday and left me holding the phone…and it has been insane. I am still trying to get ready for the Big Important Food Photo Shoot starting next week, kids are on holidays, um….Paypal would like me to sign away my first born grandchild as collateral, should I perhaps abscond with someones money…and I can’t think of anything else right now…but happy in the knowledge I needed to eat and blog something other than Crio related food, I threw this together for you all…and damn delish it is too I might add. If you are opposed to charred sausage, you can cook it in the Thermomix without any danger of the charred effect, but I personally needed some flame grilled tonight.

 NEED:

6 eggs

600g baby potatoes, skin on, halved

1L water

300g snow peas

50g EVOO

Coarse sea salt to taste

300g chorizo sausage, sliced on an angle

1 clove garlic, finely chopped

40g lemon juice, fresh

Handful snipped parsley

DO:

Preheat oven to fan forced 220°C and line a baking tray with paper.

Place eggs into simmering basket and potatoes into Varoma dish.

Insert basket into TM bowl, add water to bowl, and place Varoma into position. Cook 15 min/Varoma/speed 4.

Place snow peas into Varoma tray and insert into Varoma. Cook 5 min/Varoma/speed 4.

Plunge snow peas into a large bowl filled with ice water.

Place potatoes onto prepared baking tray. Roast for 20-30 minutes until golden. Sprinkle with salt.

Fry chorizo in fry pan until charred to taste and oil is released. Add garlic and pour lemon juice over whilst still in the pan.

Toss all together, shell eggs, quarter lengthways and arrange over the salad. Garnish with snipped parsley.

Serve warm.

Kale and Pecorino Salad with Pine needle dressing

This was a little quick lunch last Saturday, which was more manic than usual! SO nutrition was required as I immersed myself in Almond Praline, Almond Paste, Vanilla Almond Crunch, Almond Dacquoise etc etc….Seriously cooking, but not great working food…so this filled a niche. I had a Twitter conversation with the very generous 2010 Chef of the Year, Nic Poelaert from the amazing Embrasse in Melbourne about a salad dressing that included the very young tips of pine tree leaves/needles….not sure how to describe that accurately, anyhoo….it sounded so fantastic, and he willingly shared it! Thanks Nic…

As a result of that conversation, I found myself foraging in the pine forest and picking little ends of the branches off, removing the leaves or tips, which broke off quite easily. Use only those very soft tips. And try to be covert as you are foraging…otherwise it can make for an interesting day ~ just trust me on that score!

NEED:

Dressing;

Fresh pine needle tips (only available in spring time)

1 sprig rosemary, foliage only

Pinch sea salt

40g white wine vinegar

10g honey

85g Fini EVOO

Juice 1 lemon

75g Pecorino, cubed

Salad;

1 bunch Kale, veins removed

1/4 red onion, cut in pieces

50g pine nuts, toasted

Extra shaved Pecorino for garnish

DO:

Place pine tips, rosemary and salt into Thermomix bowl and mill for 5 sec/speed 7.

Add vinegar and honey and heat for 2 min/60ºC/speed 1.

Add remaining Dressing ingredients and blend for 5 sec/speed 8.

Without removing the dressing, place 1/2 the kale into the bowl. With the aid of the spatula, chop for 5 sec/speed 4. Remove kale with a pair of tongs (leaving as much dressing in the bottom of the bowl as possible) and place into a large bowl.

Place onion and the other half of the kale into Thermomix bowl and chop for 5 sec/speed 4. Add to bowl and toss gently to combine. Place onto platter, garnish with toasted pine nuts and shaved Pecorino. Serve immediately.

Asagio and Beef Burgers.

Yes, its the weekend. Back in the day we used to have Saturday Burger Days….and dad was the cook of these burgers…the kids are almost gone, and Saturday night of all nights is the quiet night at ours…but this won’t tax you too much if you want a weekend break, but without sacrificing great flavour and great food…Move over Macca’s…’Tenna’s’ is coming through! (or something like that…)

NEED:

250g Asiago cheese, cubed

180g walnuts, toasted

2tsp black peppercorns

Pinch sea salt

1 tbsp Umami paste

1kg beef mince

1 tbsp Worcestershire sauce

Rocket leaves to taste

1 large tomato sliced

100g mayonnaise

6 slices cooked bacon

6 hamburger buns or choice

 Dressing;

1 tsp seeded mustard

2 tbsp raw honey

4 tbsp red wine vinegar

Sea salt to taste

100g Fini EVOO

DO:

Place cheese into Thermomix bowl and grate for 2 sec/speed 6. Set aside.
Place walnuts, peppercorns and salt into Thermomix bowl and mill for 6 sec/speed 7.
Add umami paste, beef mince, sauce and grated cheese to Thermomix bowl and combine for 10 sec/Reverse + speed 7 with the aid of the spatula.
Form into 6-8 equal burger patties, place onto baking paper and refrigerate until ready to cook.

Dressing;

Clean bowl before making the dressing by placing all ingredients except EVOO into Thermomix bowl and mixing for 10 sec/speed 6. Add oil and stir through for 4 sec/speed 6. Drizzle over rocket leaves and set aside.

To assemble burgers; Char grill buns and patties to taste. Cook bacon. Spread mayonnaise on bottom half of bun, add cooked burger patty, top with slice of tomato, dressed rocket leaves and a slice of bacon. Drizzle with additional dressing if desired.
Serve immediately.

Seeded Quinoa Salad

Okey Dokey, dear reader,

If you haven’t checked in on Cooking with Tenina on Facebook, there has never been a better time than now to join the ever growing band of followers who make my days all the brighter. We are running our first competition, and it is so fun! Click over to here to see some other entries, but briefly the story is as follows;

• You must post any picture with the words ‘I like Cooking with Tenina’ somewhere in the pic, onto the Facebook page. It can be Instagram, Picnik, iPhone or any other way that floats your boat.
• You then share that on your own Facebook wall and ask your friends to go and ‘like’ or comment on your picture on our wall @ Cooking with Tenina.
• The picture with the most ‘likes’ plus comments will win the prize pack which consists of an annual eSubscription to Trends Magazines as well as a very glamorous oven glove….total value of over $60! Not bad for starters…and yes folks, we are just getting started.

Now to the real reason you are here; To LIKE my healthy recipe….not often that I indulge in healthy recipes so frequently, but here I am dishing up another one! I am loving quinoa right now, it is filling, I know it is good for me, plus it is tasty and low carb…I eat it for breakfast, I now eat it for dinner in the form of this salad amongst others. There are many varieties available but this salad calls for white, red and black.Very pretty and so tasty, and did I mention, so low carb…it ticks all the boxes! You can really shake it up with as many options as you like, so it is widely adaptable to all tastes and palates…go ahead, you can quinoa!

NEED:

170g mixed coloured quinoa as desired, soaked in enough water to cover for minumum 30 minutes

Water for steaming

1 Lebanese cucumber, diced

1 red capsicum, diced

4 spring onion/shallots, sliced on the angle

100g dried cranberries

3 sticks celery, sliced

100g mixed toasted seeds, (I used sunflower, sesame, pepitas and linseed)

100g peanuts, roasted

Few Italian parsley leaves

Few handfuls mixed salad greens

Dressing;

1-2 cloves garlic (20g)

60g tamari or soy sauce

80g fresh lemon juice

100g EVOO

DO:

Drain quinoa and place into simmering basket. Fill Thermomix bowl to 1L mark with water and set basket into bowl.

Steam quinoa 15 min/100ºC/speed 2. Remove basket from bowl and set aside to cool.

Meanwhile prepare the rest of the salad by combining all remaining salad ingredients, except salad greens in large bowl.

Make dressing by placing all ingredients into Thermomix bowl and blending 20 sec/speed 8.

Pour over prepared salad and add quinoa. Toss gently, arrange on top of bed of salad greens.

Garnish with additional seeds, nuts, spring onions etc.

This is fantastic with BBQed or roasted meat, as part of a buffet, or just as a light lunch with crusty bread. Enjoy….you can almost feel a rousing chorus of Kum Bah Ya coming on as you eat this oh-so-healthy veggie treat! Now go take that picture and get it up on the wall before Wednesday night 5pm WST….(that’s GMT + 8 )…and yes, I’ll mail it anywhere! Go on…channel your inner creative and show me what you can bring to this comp!

Well here I go again…the fruit in the salad routine! Can’t help it, just adds that piquancy that a salad needs. This salad is quick, to the point and totally great to increase or decrease to suit the numbers you are feeding. Add more spinach, avocado, prawns, peanuts, and/or pineapple to suit.

A great summer option, or as in this case, autumn (‘fall’ down under) option…we are still having 35°C (95°F) days here! Frankly I’m looking forward to a good ole rainy day and the chance to cook up a batch of soup or something, but in the meantime, this sort of food reminds me of why I love summer. My pic was compromised somewhat due to the earlier setting of the sun, (damn Thermomix office that holds me till all the good light has gone)! And of course I am off to Melbourne this week, of all weeks, for a food shoot on a work project with a proper stylist and photographer and everything, so this pic hardly sells me does it…oh so much to learn, and so excited to do so…I may never come back!

NEED:

Dressing;

3 cloves garlic

1/2 red onion

50g fish sauce

juice of 3-4 limes (50-60g)

40g EVOO

2 tbsp palm sugar

3 handfuls fresh mint leaves

few sprigs fresh coriander leaves

1 bunch chives thinly sliced

1 *roasted large red chili sliced thinly

Salad;

300g peanuts

500-600g forzen prawn cutlets (use fresh, but alter cooking time significantly!)

1 whole pineapple, peeled, cored and diced

1-2 large avocadoes peeled and diced

200g baby spinach

DO:

Make dressing by placing garlic, onion, fish sauce, lime juice, EVOO, palm sugar, mint and coriander into Thermomix bowl and blending for 15 seconds on speed 6.

Add chives and chilli and stir through for a few seconds on Reverse + speed 3. Set aside. (You can premake the dressing and allow flavours to blend for up to 24 hours prior to use. This dressing would also be excellent on other salads.)

Roast peanuts by placing nuts into 200°C oven and cooking for 10 minutes or until fragrant. Cool slightly.

Prepare prawns by placing into paper lined Combi Steam Oven tray, or Varoma tray and steaming for 15 minutes. (This time refers to frozen prawns, if using fresh you will need significantly less time.)

Gently toss all salad ingredients together with dressing and add a few extra coriander leaves. Serve immediately.

*I roasted my own chillies by simply placing them on top of the naked flame on my Kleenmaid wok burner for around 5-7 minutes. I did need to keep turning them (used one, saved one) until they were fairly evenly charred. Wrapped them in foil after that, until the skins blistered and rubbed off easily. The flavour difference in doing this is significant…and it is so easy and quick to do, I hope you try it.