15 November 2018Last updated

Dine out

Raising the salad bar

Determined to eat cleaner this year? Well, you can still go gourmet and enjoy the complex flavours in these light meals, all packed with protein, bursting with antioxidants, and beautiful to look at too!

Camera Press
26 Jan 2016 | 03:08 pm
  • Curried chicken and raita salad.

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  • Chilli tofu and sugar snap pea salad.

    Source:Camera Press Image 2 of 4
  • Beef and dukkah-roasted beetroot salad.

    Source:Camera Press Image 3 of 4
  • Salmon salad with artichokes and beans.

    Source:Camera Press Image 4 of 4

Curried chicken and raita salad

Serves 4


1 tsp curry powder
1 tsp turmeric
5cm piece ginger, cut into strips
1 tbsp mustard seeds, crushed
Juice and grated zest of 1 lemon
2 garlic cloves, crushed
1-2 tbsp oil
4 chicken breast fillets, flattened
3 large carrots, cut into strips
2 baby fennel bulbs, sliced
150g mixed salad leaves
½ red onion, chopped
75g pomegranate seeds
For the dressing
½ tsp cumin seeds
½ tsp whole coriander seeds
1 tsp fennel seeds
1 cup yoghurt
10g mint, chopped
½ cucumber, peeled, seeded and chopped
Squeeze of lemon juice


1 Place the curry powder, turmeric, ginger, mustard seeds, lemon juice and zest, garlic and oil in a small bowl, and stir well to combine. Rub mixture onto chicken breasts.

2 Heat a griddle pan, cook chicken on both sides until cooked through, remove and set aside to cool.

3 To make the dressing, dry-fry the cumin, coriander and fennel seeds, then crush and stir together with the rest of the dressing ingredients.

4 To serve, divide the carrots, baby fennel bulbs, salad leaves, onion and pomegranate seeds between four plates, top with a sliced chicken breast and drizzle with the dressing.

Chilli tofu and sugar snap pea salad

Serves 4


½ cup granulated sugar
½ cup water
¼ cup rice wine vinegar
5cm piece ginger, julienned
2 red chillies, chopped
1 stalk lemongrass, bruised
1 tbsp fish sauce
297g tofu, cubed
Flour, for tossing
Peanut oil, for frying
½ cucumber, sliced into ribbons
100g sugar snap peas, sliced
20g coriander leaves, chopped
½ cup radishes, sliced
120g pak choy, leaves separated


1 For the chilli dressing, place the sugar, water, vinegar, ginger, chillies, lemongrass and fish sauce in a saucepan over a low heat and gently dissolve the sugar.

2 Increase the heat and boil for 5 minutes, or until thickened and syrupy. Remove from heat and set aside to cool.

3 Toss the tofu in flour. Heat the peanut oil in a frying pan, and fry tofu in batches until crispy. Drain on a paper towel.

4 To serve, place the crispy tofu on a platter, add remaining ingredients, toss to combine and drizzle with the chilli dressing.

Beef and dukkah-roasted beetroot salad

Serves 4


1 small bunch beetroot, quartered
2 tbsp dukkah
Olive oil, as required
1 x 500g rump steak
150g feta cheese, crumbled
100g baby red spinach leaves
Toasted pita bread, to serve
For the dressing
½ tbsp harissa paste
1 tbsp honey
A squeeze of lemon juice
1/3 cup olive oil
Sea salt and black pepper


1 Heat the oven to 200ºC.

2 Place the beetroot, dukkah and a little olive oil in a small pan, cover with foil and roast, covered, for 30 minutes, then a further 10 minutes uncovered. Remove and set aside.

3 Brush the steak with olive oil and season. Heat a pan until smoking hot and cook the steak for 2–3 minutes on each side. Remove and allow to cool for 10 minutes before slicing into strips.

4 Whisk together all the dressing ingredients.

5 To serve,top the steak with beetroot, feta and spinach leaves and drizzle over dressing. Serve with pita bread.

Salmon salad with artichokes and beans

Serves 4


200g fine green beans
Olive oil, as required
500g salmon, skin removed
4 marinated artichoke hearts, halved
½ red onion, finely sliced
1 x 400g tin white beans, rinsed, drained
100g black olives, pitted
2 heads baby gem lettuce, leaves separated
For the dressing
1 garlic clove, chopped
1 tbsp Dijon mustard
3 anchovy fillets
2 tbsp white balsamic vinegar
½ cup olive oil


1 Place the green beans in a saucepan of boiling water for 2 minutes, remove, then plunge into ice water.

2 Heat a little olive oil in a frying pan. Meanwhile brush the salmon with olive oil, and season.

3 Sear the salmon for 2 minutes on each side. Remove and allow to cool, then slice.

4 For the dressing, place the garlic, mustard and anchovy fillets in a blender and blitz until smooth. Add the vinegar and whisk in the olive oil. Season to taste.

5 To serve, place all the ingredients in a large salad bowl, top with the salmon, drizzle with the dressing and toss well 
to combine.

Camera Press

Camera Press