She'll Be Apples
Jemma O'HanlonIngredients:
Serves 2
Salad
- 1 Australian apple
- 1 Australian sweet persimmon
- 3 tbsp pepitas
- 2 cups Australian baby spinach
- ½ cup Australian purple cabbage
- 1 tin chickpeas
- 1 tbsp baby capers
- 1 tbsp goji berries
- 1 tbsp Australian raisins
- 1 tbsp Australian currants
- ¼ cup Australian walnuts
Dressing
- 2 tbsp Australian extra virgin olive oil
- 1 tbsp freshly squeezed juice from an Australian lemon
- ½ tsp Dijon mustard
- Cracked black pepper
Method:
- Slice the apple and persimmon finely, into wedge shaped slices.
- Toast the pepitas over high heat for a couple of minutes in a dry pan until they become aromatic, go golden in colour and start to pop. Remove from heat immediately and allow to cool.
- In a large bowl, place the apple persimmon slices, baby spinach, sliced purple cabbage, drained and rinsed chickpeas, capers, goji berries, raisins, currants, walnuts and toasted pepitas.
- Prepare the dressing by placing the olive oil, lemon juice, Dijon mustard and pepper into a jar. Shake.
- Pour dressing over the salad ingredients and gently toss to combine.
Tip: The best salad dressing ratio is 2 parts oil to 1 part lemon juice. Make up dressing in bulk, store in your fridge and shake prior to using.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
