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Keeping it fresh: Delicious salads that make the best of summer’s bounty

Thai beef and green mango salad

Packed with protein and fresh greens, and bursting with flavour, this Thai-style beef salad will leave nothing but clean plates.

Lemongrass marinade
2 sticks lemongrass
1 bunch coriander
6 cloves garlic
2 tbsp brown sugar
1 tsp ground white pepper
10cm piece ginger
¼ cup gluten-free soy sauce
juice of a lemon
¼ cup olive oil
2 x 200g porterhouse steaks

Nahm jim dressing
¼ cup light soy sauce, gluten-free if required
¼ cup rice wine or white vinegar
3 tbsp brown sugar
juice of 2 lemons

Salad
100g bean sprouts
2 green mangoes, peeled and julienned
1 Lebanese cucumber, sliced finely into wedges
¼ bunch spring onions, sliced finely on an angle
½ bunch mint
½ bunch Thai basil
¼ cup crispy shallots (garnish)
1 cup peanuts, toasted and chopped
1 lime to garnish

Method: To make the lemongrass marinade, place all ingredients in a food processor and blitz to form a smooth paste. Marinate steaks for 5 to 10 minutes.

Meanwhile, to make the nahm jim dressing, stir soy sauce, vinegar, brown sugar and lemon juice in a small bowl until sugar dissolves. Set aside. Combine bean sprouts, mango, cucumber, spring onion, mint and coriander leaves in a large bowl. Pour the dressing over and toss to coat.

Heat oil in a large frying pan over a medium to high heat. Add steaks and cook for 3 to 4 minutes on each side or until cooked to your liking. Set aside to rest before slicing.

To serve, divide salad between serving plates, top with lemongrass steak, chopped peanuts and a wedge of lime.

Heirloom tomato, olive, caper, radish and mint panzanella salad

Colourful and delicious, this easy panzanella salad can be made to use up garden produce as well as bread that is past its best.


Serves 4

3 slices sourdough bread, torn into bite-sized chunks
¼ cup olive oil
500g heirloom tomatoes, cut into bite-sized pieces
2 watermelon radishes, sliced thinly (or substitute any radishes)
1⁄3 cup kalamata olives
2 tbsp capers
½ bunch mint, leave picked
2 tbsp sherry vinegar

Method: Preheat oven to 200C. Combine sourdough and half the olive oil in a bowl and toss to combine. Transfer to a baking tray. Bake for 8 to 10 minutes or until golden brown and crunchy. Arrange tomatoes, radishes, olives, capers and mint on a serving plate or bowl. Top with sourdough, then drizzle with sherry vinegar and remaining oil to serve.

Yellow nectarine, prosciutto, basil and buffalo mozzarella salad

Juicy nectarines, salty prosciutto, creamy mozzarella and aromatic basil leaves – is this the perfect summer salad?

Serves 4

2 yellow nectarines, halved, stone removed
2 tbsp olive oil, plus extra for brushing
4 thin slices prosciutto
1 bunch basil, leaves picked
1 buffalo mozzarella
1 zucchini, finely shaved with a peeler or mandolin
1 shallot, finely sliced
2 tbsp good quality balsamic vinegar

Method: Brush nectarines with a little olive oil, then char over high heat on a barbecue or griddle pan. Place onto a serving plate. Drape over prosciutto, tear over mozzarella and top with basil, zucchini and shallot. Combine remaining olive oil and balsamic vinegar in a small bowl. Spoon over salad to serve.

Recipes: Callum Hann | Photographs: Brendan Homan | Styling: Natalie Homan

These recipes first appeared in SALIFE magazine

Topics: Recipe
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