BBQ Chicken Wings with Sriracha Yoghurt Sauce

BBQ Chicken Wings with Sriracha Yoghurt Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 chunk of wood for smoking (soaked)
1 pack of chicken wings
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1 tsp Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Sriracha Yoghurt Sauce
1 cup Jalna Greek Yoghurt
2 tbs sriracha
1 tsp dill
Juice of 1 lemon
1 tsp Coles sea salt

Method

Preheat the BBQ to high until it begins to smoke. In a large bowl, combine the chicken wings, smoked paprika, garlic powder, cumin, black pepper, salt, and extra virgin olive oil, mixing well to ensure the wings are evenly coated.

Place the soaked wood onto the BBQ. Once it starts to smoke, add the wings to the grill. Reduce the heat to medium-low, close the lid, and cook the wings until golden and cooked through, turning occasionally.

In a separate bowl, mix the Jalna Greek Yoghurt, sriracha, dill, lemon juice, and sea salt to make the sauce. Drizzle with a little extra virgin olive oil and adjust the seasoning if needed.

Serve the hot chicken wings with the Sriracha Yoghurt Sauce on the side for dipping.

Enjoy this smoky and spicy BBQ dish!

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Zucchini with Ricotta & Basil Dressing

Zucchini with Ricotta & Basil Dressing

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish

Method

Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.

In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.

In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.

Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.

Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.

Serve immediately and enjoy.

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Cold Kimchi Udon Noodle Salad

Cold Kimchi Udon Noodle Salad

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup kimchi, roughly chopped
2 tbs gochujang (Korean chilli paste)
1 tbs brown sugar
2 tsp Ayam sesame oil
200g udon noodles
1 cucumber, deseeded and thinly sliced
2 soft-boiled eggs, halved
2 tsp Coles sesame seeds, toasted

Combine the chopped kimchi, gochujang, brown sugar, and sesame oil in a small bowl and mix well to make a spicy-sweet dressing. Set it aside.

Cook the udon noodles according to the packet instructions, then rinse them under cold water to cool and drain thoroughly.

Place the cooled noodles in a serving bowl, arranging them neatly to one side. Prepare the cucumber by slicing it lengthwise, removing the seeds, and cutting it into thin slices. Arrange the cucumber alongside the noodles in the bowl.

Add the soft-boiled egg halves to the bowl and drizzle the kimchi dressing over the noodles. Finish with a sprinkle of toasted sesame seeds.

Serve immediately and enjoy this refreshing and flavorful dish.

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Grilled Cos, Sundried Tomato Caesar Salad

Grilled Cos, Sundried Tomato Caesar Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 heads of Coles Cos Lettuce
½ cup mayonnaise
1 tsp Dijon mustard
2 tbs sundried tomatoes, finely chopped
1 tsp Worcestershire sauce
2 anchovies, finely chopped
1 clove garlic, minced
Juice of 1 lemon
2-3 tbs water (to adjust sauce consistency)
4 hard-boiled eggs, quartered
¼ cup grated parmesan cheese
1 cup croutons
Squeaky Gate extra virgin olive oil (for grilling)
Coles sea salt
Coles black pepper

Method

Combine mayonnaise, Dijon mustard, sundried tomatoes, Worcestershire sauce, anchovies, garlic, and lemon juice in a bowl. Season with Coles sea salt and Coles black pepper. Mix until smooth and adjust consistency with water. Set aside.

Slice the cos lettuce in half lengthwise. Drizzle the cut sides with extra virgin olive oil and season with Coles sea salt and Coles black pepper. Grill cut-side down for 2-3 minutes.

Quarter the hard-boiled eggs.

Place the grilled cos lettuce in a serving bowl. Add the dressing, eggs, parmesan, croutons, and a drizzle of extra virgin olive oil and serve.

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Pickled Watermelon, Radish and Cucumber Salad

Pickled Watermelon, Radish and Cucumber Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Pickled Watermelon
½ watermelon (pink flesh removed for another dish, rind cut off the white flesh)
½ cup white wine vinegar
¼ cup sugar
Large pinch of Coles sea salt

Dressing
½ cup Jalna Biodynamic Organic Natural Yoghurt
½ cup baby rocket
½ bunch mint
Juice of 1 lime
¼ cup olive oil
Pinch of Coles sea salt
Pinch of black pepper

Salad Ingredients
2 cucumbers, seeds removed and sliced
1 bunch radishes, sliced
1 cup baby rocket leaves
½ bunch mint, leaves picked
¼ cup roasted almonds, chopped

Method

Cut the watermelon into quarters. Using a vegetable peeler, remove the green skin and spoon out the pink flesh, leaving just the rind. Cut the rind into 2 cm slices.

In a saucepan, heat white wine vinegar, sugar, sea salt, and ¼ cup water. Once boiling, pour the mixture over the watermelon rind. Set aside to pickle. The rind is ready when the liquid cools to room temperature. Drain the pickled watermelon.

In a bowl, mix the dressing ingredients until well combined.

Combine the salad ingredients with the drained pickled watermelon in another bowl. Toss everything together, then mix in the dressing until well coated. Gently fold in mint and chopped almonds.

To serve, spread the yoghurt dressing onto a plate and top with the watermelon salad.

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Grilled Pear Burrata Salad

Grilled Pear Burrata Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

3 pears
Squeaky Gate extra virgin olive oil
1 packet Coles baby rocket
¼ cup pine nuts
1 burrata
Squeaky Gate caramelised balsamic vinegar
1 lemon
Coles sea salt and pepper

Method

Preheat a pan over medium heat.

Slice the pears into quarters and remove the cores. Drizzle the pear slices with EVOO and season with a pinch of salt.

Toast the pine nuts in the pan for 2 minutes, then set aside.

Place the pear quarters, flesh-side down, onto the preheated pan and cook until caramelised.

In a serving bowl, combine the rocket and grilled pears. Break the burrata in half and place it on top. Drizzle generously with caramelised balsamic vinegar, a squeeze of lemon juice, and season with salt and pepper.

Sprinkle the toasted pine nuts over the salad and serve immediately. Enjoy!

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Prawn & Zucchini Linguine

Prawn & Zucchini Linguine

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Linguini
½ cup olive oil
1 onion, thinly sliced
2 garlic cloves, sliced
½ tsp chilli flakes
1 zucchini, thinly sliced into rounds
½ cup white wine
10 prawn tails, cut into bite-sized pieces
1 lemon, juice and zest
2 tbs butter
½ bunch chives, finely chopped
½ bunch dill, finely chopped
Coles sea salt
Coles black pepper

Method

Cook the linguini in a large saucepan of boiling salted water according to the packet instructions.

In a large frying pan, heat olive oil over medium heat and cook the onion until soft. Add the garlic and chilli flakes, cooking until fragrant. Stir in the zucchini and cook until softened.

Pour in the white wine and reduce until it forms a syrupy consistency. Add the prawn pieces and cook until they turn pink and are just cooked through.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine. Add the lemon juice, lemon zest, butter, and fresh herbs. Continue tossing until the sauce coats the pasta evenly. Taste and adjust the seasoning with sea salt and black pepper as needed.

Serve in bowls, garnished with extra herbs and lemon zest.

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Fish Fragrant Fried Eggplant

Fish Fragrant Fried Eggplant

Recipe by Diana Chan

Serves: 4
Prep Time: 5 minutes (+ 30 minutes salting)
Cook Time: 10 minutes

Ingredients

300 g lebanese eggplants, sliced diagonally into 2 cm pieces
3 tbs neutral-flavoured cooking oil
6 small dried chillies, soaked in water for 15 minutes and drained
1 garlic clove, minced
20 g ginger, julienned
1 shallot, thinly sliced
Ground white pepper, to taste

Sauce
2 tbs Ayam oyster sauce
2 tbs Ayam light soy sauce
1 tbs shaoxing wine
1 tsp Ayam sesame oil
1 tsp white sugar

Garnish
Finely sliced spring onions

Method

Prepare the eggplants in advance by sprinkling them liberally with salt and leaving them in a colander for at least 30 minutes. Rinse well, drain, and pat dry with paper towels.

In a measuring jug, combine all sauce ingredients and set aside.

Heat a wok over high heat and add the oil. Once hot, add the dried chillies, ginger, garlic, and shallots. Stir-fry for 30 seconds, then add the eggplants. Fry for 5 minutes, tossing continuously.

Pour in the sauce and stir to coat. Season with ground white pepper.

Remove from heat, garnish with spring onions, and serve immediately with warm rice.

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Spiced Rosti with Raita

Spiced Rosti with Raita

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

500 g Carisma potatoes, grated
½ tsp salt
60 g ghee
1 ½ tsp Indian curry powder
½ tsp chilli powder
1 ½ cups Jalna Farm to Pot Greek Yoghurt
½ cup diced Lebanese cucumber
½ cup coriander, chopped
Salt and pepper

Method

In a large bowl, squeeze the grated potatoes firmly to remove all excess moisture. Discard the liquid.

Add salt, a drizzle of ghee, Indian curry powder, and chilli powder to the grated potatoes. Mix well until evenly coated.

Heat a medium frying pan over medium heat and add a portion of the remaining ghee. Take small handfuls of the potato mixture, shape them lightly, and place them into the pan. Cook until golden on one side, then flip and cook until golden on the other. Repeat until all the potato mixture is used, adding more ghee as needed.

To make the raita, combine Jalna Farm to Pot Greek Yoghurt, diced cucumber, chopped coriander, and a pinch of salt and pepper in a bowl. Mix well to combine.

Arrange the rostis on a serving plate and serve with the raita in a ramekin on the side.

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Tuna & Caper Panzanella Salad

Tuna & Caper Panzanella Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 loaf Coles Finest By Laurent White Sourdough Vienna, cut into 3 cm cubes
Olive oil
1 large tin tuna in oil
1 cucumber, seeds removed and sliced
1 bunch radishes, thinly sliced
½ head fennel, shaved thinly
¼ cup baby capers
1 bunch dill, finely chopped
1 bunch chives, finely chopped
Juice of 2 lemons
Coles sea salt
Coles black pepper

Method

Heat a large frying pan over medium heat and add a generous drizzle of olive oil. Fry the sourdough cubes until golden and crispy on all sides, working in batches if necessary. Add more olive oil as needed. Set the croutons aside.

In a large bowl, mix the lemon juice, dill, chives, a pinch of sea salt, and a sprinkle of black pepper. Add the cucumber, radishes, fennel, capers, and tuna. Gently toss, keeping the tuna in large chunks.

Add the crispy sourdough cubes to the bowl, drizzle with extra olive oil, and season with a final pinch of sea salt and black pepper. Toss gently to combine, ensuring the bread soaks up the dressing.

Serve in a large sharing bowl or divide into individual bowls for a fresh and flavourful meal.

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Crisp Iceberg Lettuce Salad With Hot English Mustard

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 iceberg lettuce, shaved
1 bunch of radishes, shaved
2 shallots, shaved
½ head of fennel, shaved
1 bunch of dill, picked
1 bunch of chives, sliced thinly
¼ cup pumpkin seeds, roasted

Hot English Mustard Dressing

1 tbsp Coles hot English mustard
Juice of 1 lemon
1 tbsp honey
¼ cup Squeaky Gate extra virgin olive oil

Method

This salad is best made as close to serving time as possible. Keep all the salad ingredients chilled and slice them as last minute as you can; it makes a huge difference.

In a bowl, combine the lemon juice, extra virgin olive oil, hot English mustard, and honey using a whisk. Then add the dill to the mixture.

Using a mandolin, thinly slice the radishes, fennel, and shallots, and toss them together. Thinly slice the iceberg lettuce. Add all the salad ingredients to the dressing and mix until everything is coated.

Garnish with toasted pumpkin seeds and chives. Serve straight away. This salad pairs well with steaks, roasts, and even fish.

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Baby Broccoli with Anchovy Sauce

Baby Broccoli with

Anchovy Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500g Coles baby broccoli
4 anchovy fillets
2 cloves garlic, peeled
1 tsp fresh thyme leaves
1/2 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Pinch of red pepper flakes
Coles sea salt, to taste
Coles black pepper, to taste

Method

Blanch the baby broccoli in salted boiling water for 2–3 minutes until tender. Drain and set aside.

In a mortar and pestle, pound the garlic into a paste. Add the anchovies and mash until combined. Mix in the red pepper flakes and thyme to form a coarse paste.

Transfer the paste to a bowl. Stir in Parmigiano Reggiano, extra virgin olive oil, and black pepper. Adjust seasoning with sea salt as needed.

Spread the anchovy sauce onto a plate. Place the baby broccoli on top. Sprinkle with Parmigiano Reggiano, drizzle with extra virgin olive oil, and add a final crack of black pepper.

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Steamed Fish with Ginger & Oyster

Steamed Fish with Ginger & Oyster

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

4 Piece of Snapper or other white fish
1 spring onion, sliced thinly
1 thumb sized piece of ginger, julienne
2 tbs Ayam sesame oil
1 thumb sized piece of ginger, grated
2 garlic cloves, grated
1/2 cup Ayam oyster sauce
½ cup chicken stock 
1 tbs Ayam light soy sauce
1 tbs Ayam sesame oil
1 tbs brown sugar
1tsp corn flour combined with warm water to make slurry

Method

Heat a wok or pot with boiling water.

In a steamer basket lay a sheet of baking paper. Place the fish intp the basket then sprinkle over the spring onion, ginger and sesame oil. 

Place over the wok and steam for 8-10 minutes until the fish is cooked.

In a saucepan combine the ginger, garlic, oyster sauce, chicken stock, soy, sesame and brown sugar, place over a medium high heat and bring to the boil then reduce to a simmer and cook until the sauce reduces. When the sauce has reduce add in the corn starch slurry, mix to thicken the sauce, taste and season to your liking. 

Serve the fish with the sauce spooned over the top and a side of rice. 

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Olive Oil Chicken Shawarma

Olive Oil Chicken Shawarma

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 25 minutes

Ingredients

50ml Squeaky Gate Extra Virgin Olive Oil
500g Jalna Greek yoghurt
½ tsp Coles sea salt
8-12 chicken thigh fillets
2 lemons
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp cayenne or chilli powder
2 bay leaves
Coles black pepper
4 pitta bread

Method

Place the chicken thighs in a large bowl and season with salt and pepper. 

Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. 

Mix thoroughly and pour over the chicken, rubbing in using your hands.

Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. 

Allow the chicken to come to room temperature before cooking.

To cook the chicken, heat a grill or grill pan over a medium heat, grill the chicken, turning frequently, for around 20-25 minutes, or until cooked through. 

Remove from the barbecue and leave to rest for a few minutes, before slicing up, seasoning with salt and pepper, and serving with yoghurt and grilled pitta. 

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Balinese Coconut Chicken Curry

Balinese Coconut Chicken Curry

Recipe by Louis Tikaram

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tablespoon olive oil
500g chicken, diced
3 tablespoons Ayam Balinese curry paste
4 tablespoons Ayam light soy sauce
1 can Ayam coconut milk
1 cup chicken stock
2 tablespoons Coles tomato paste
1.5 tablespoons minced garlic
1 large onion, diced
2 lemongrass sticks, bruised
500g diced potatoes

Method

Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.

Add in the bruised lemongrass sticks and cook for a minute to release their flavour.

Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.

Add in the Balinese curry paste, followed by the tomato paste and diced potatoes. Mix together thoroughly.

Pour in the coconut milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.

Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.

Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!

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Yoghurt Marinated Lamb Chops with Herb Sauce

Yoghurt Marinated

Lamb Chops with Herb Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

2 cups Jalna Organic Biodynamic Dairy Yoghurt
4 garlic cloves
1 thumb-sized piece of ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 bunch fresh thyme
1 bunch fresh coriander
Juice of 1 lemon
Coles sea salt, to taste
8 lamb chops
2 tbs extra virgin olive oil

Method

Peel and roughly chop the garlic and ginger. Place them into a mortar and pound until they form a paste.

Add the cumin and coriander seeds to the mortar and crush them together with the paste until fragrant.

Add the fresh thyme and coriander to the mortar, pounding gently to release their flavors. Sprinkle in sea salt and mix well.

Squeeze the lemon juice into the mixture and stir to combine. Add the Jalna yoghurt to the mortar and mix until the marinade is smooth and aromatic.

Rub the marinade generously over each lamb chop, ensuring they are well-coated. Take care not to double-dip the spoon into the marinade to avoid contamination.

Drizzle the lamb chops with olive oil and place them into a hot pan. Cook until nicely browned and cooked to your preferred doneness.

To serve, spread a dollop of yoghurt onto a plate as the base. Arrange the lamb chops on top and add a wedge of lemon on the side.

Enjoy this vibrant, herbaceous dish that brings out the natural flavors of lamb with a beautifully spiced yoghurt marinade.

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Japanese Milk Buns

Japanese Milk Buns

Recipe by Diana Chan

Serves: Makes 9 buns
Prep Time: 30 mins + (2 hours resting time)
Bake Time: 25 mins

Ingredients

Tangzhong
2 tbs strong white bread flour
100 ml (1/3 cup plus 1 tbs) Norco full cream milk

Milk Bread Dough
350 g (2 1/3 cups) strong white bread flour
1 tsp instant dried yeast
1 tsp fine salt
55 g (1/4 cup) caster sugar
1 egg
125 ml (1/2 cup) Norco full cream milk, warmed to 37°C
50 g Norco unsalted butter, softened

Egg Wash
1 egg
1 tbs Norco full cream milk

Method

To make the Tangzhong, whisk 2 tablespoons of strong white bread flour with 100 ml (1/3 cup plus 1 tablespoon) of Norco full cream milk in a small saucepan over low heat. Continue whisking until it thickens into a smooth paste that holds lines when whisked. Transfer to a bowl to cool.

For the dough, combine 350 g (2 1/3 cups) of strong white bread flour, 1 teaspoon of instant dried yeast, 1 teaspoon of fine salt, and 55 g (1/4 cup) of caster sugar in the bowl of a stand mixer with a dough hook. Add 1 egg and the cooled Tangzhong, then gradually pour in 125 ml (1/2 cup) of warmed Norco full cream milk to form a sticky dough. Add 50 g of softened Norco unsalted butter, one tablespoon at a time, fully incorporating each addition before adding the next. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.

Place the dough in a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about 1 ½ hours, or until doubled in size. Once risen, gently deflate the dough and divide it into 9 equal portions. Roll each piece into a smooth ball by pulling the edges into the centre and pinching them underneath. Arrange the dough balls in a square baking pan lined with baking paper.

Cover the pan with a tea towel and let the buns rise again in a warm place for 30 minutes, or until they are touching and have doubled in size. Preheat the oven to 180°C. Lightly beat 1 egg with 1 tablespoon of Norco full cream milk to make an egg wash and brush it over the buns. Bake for 15-20 minutes until golden brown. Allow the buns to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve the soft, fluffy buns with butter and enjoy!

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Turmeric & Wild Ginger Mussels with Thai Basil

Turmeric & Wild Ginger Mussels with Thai Basil

Recipe by Louis Tikaram

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the mussels
2 tbs vegetable oil
2 tbs Ayam fish sauce
1 cup vegetable stock
1/2 cup Ayam coconut cream
500 g mussels, cleaned
1 tbs thick tamarind water
1 bunch Thai sweet basil, torn

For the paste
5 long red chillies, deseeded and roughly chopped
4 garlic cloves
1 tbs coriander roots, chopped
10 g fresh red turmeric, peeled and roughly chopped (or 1 tsp dried turmeric)
10 g krachai (wild ginger)
1/2 tsp Coles sea salt

To serve
1 lime, cut into wedges
Coriander or Thai basil flowers

Method

Using a food processor, blitz the chillies, garlic, coriander roots, turmeric, and wild ginger into a smooth paste. Alternatively, this can be done with a mortar and pestle.

Heat the vegetable oil in a hot wok, then add the paste, scraping and stirring until it turns golden brown.

Deglaze the wok with fish sauce, vegetable stock, and half the coconut cream. Stir well to combine, then add the mussels, tossing to coat them in the sauce. Cover and steam for 2 minutes. Remove the lid and gently shake the wok to ensure the mussels cook evenly. Discard any mussels that remain closed.

Add the tamarind water, Thai sweet basil, and the remaining coconut cream. Gently stir all the ingredients together until well combined.

Serve the mussels with lime wedges and garnish with coriander or Thai basil flowers for a fragrant and fresh finish.

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Thai Shredded Chicken Lettuce Cups

Thai Shredded Chicken Lettuce Cups

Recipe by Brent Draper

For the lettuce cups
2 cups Coles shredded chicken breast
1 carrot, grated
1 Lebanese cucumber, julienned
1/4 cup Coles mint leaves
1/2 cup Coles coriander leaves
1 cup bean sprouts
Crushed peanuts, for garnish
1 Coles cos lettuce

For the Thai peanut sauce
1/3 cup peanut butter
Small knob of ginger, grated
2 tbs soy sauce
1 tbs honey
1 tsp rice wine vinegar
2 tbs hot water
1 lime, juiced
2 bird’s eye chillies, finely chopped
Sesame seeds, for garnish

Method

Break apart the cos lettuce, reserving the larger leaves to serve as cups, and slice any smaller leaves.

In a large bowl, combine the shredded chicken, grated carrot, julienned cucumber, mint leaves, coriander leaves, bean sprouts, and sliced lettuce. Mix well to combine.

To make the peanut sauce, blitz the peanut butter, grated ginger, soy sauce, honey, rice wine vinegar, hot water, bird’s eye chillies, and lime juice in a food processor until smooth. Adjust the consistency with more water if needed.

Pour the prepared peanut sauce over the chicken mixture and toss thoroughly to coat.

Spoon the chicken salad into the reserved cos lettuce cups. Garnish with crushed peanuts and sesame seeds.

Serve immediately with lime wedges for extra zing.

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Cucumber salad with Olive Oil & Orange Vinaigrette

Cucumber salad with Olive Oil & Orange Vinaigrette

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (plus 30 minutes resting time)

Ingredients

1 red onion, sliced into very thin rounds
1 orange
3 tbs red wine vinegar
2 Lebanese cucumbers
½ bunch dill, finely chopped
3 tbs Squeaky Gate extra virgin olive oil
1 tsp wholegrain mustard
120 g feta
Coles sea salt
Coles black pepper

Method

Place the onion rings in a bowl and gently separate them with your fingers. Add a pinch of sea salt.

Cut the skin off the orange and segment it, setting the segments aside. Add the red wine vinegar to the bowl with the onion, along with any remaining juice from the segmented orange. Mix to coat and set aside for 30 minutes, turning occasionally.

Slice the cucumbers into thin rounds. Place them in a colander, sprinkle with a generous pinch of sea salt, and stir to combine. Leave to drain in the sink for 30 minutes.

After 30 minutes, stir the chopped dill through the cucumber slices.

Lift the onion rings out of the vinegar mixture and arrange them on a large plate with the cucumber rounds.

Using the remaining onion and orange juices, add a drizzle of extra virgin olive oil and the mustard, then whisk to combine. Season to taste with sea salt and black pepper. Add more olive oil if needed.

Drizzle the dressing over the salad and crumble the feta on top before serving.

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