Keeping it simple
AFTER feasting on Easter goodies, light and easy is the call of the day. May heralds the beginning of outdoor entertaining so indulge in some fuss-free meals with family and friends
Tiger Prawn and Bean Sprout Salad
Serves 4
Virtually all prawns you buy have been frozen, so don’t refreeze and use within the same day. To cook tiger prawns, boil in a saucepan with enough water covering the prawns; as soon as they turn pink remove from the heat and drain.
350g tiger prawns, cooked
4 spring onions, finely shredded lengthways
200g fresh bean sprouts
50g lamb lettuce leaves
4 tsp dark soy sauce
½ tsp sesame oil
1 large avocado
½ lime, juice only
1 tsp fruit chutney
mint leaves (optional)
Cut, stone and peel the avocado; slice lengthways. Toss in a bowl with the limejuice.
Divide and arrange the avocado slices, peeled prawns, spring onions, bean sprouts and lamb lettuce leaves on four plates.
Shake the soy sauce, fruit chutney, 4 teaspoons cold water and the sesame oil in a jar until creamy. Drizzle over the salad and scatter the mint leaves (if using). Serve immediately.
Cold Squid Salad Provencale
Serves 4
1 kg small squid, sliced
3 tblsp olive oil
1 onion, finely chopped
400g can tomatoes
1 red pepper, finely chopped
1 clove garlic, crushed
½ cup dry white wine
1 tbsp tomato paste
½ tsp dry oregano
4 pitted black olives, chopped
¼ cup fresh basil leaves
Bring a pan of water to the boil, add squid and return to the boil. Cook for a few minutes and then drain immediately. Refrigerate squid when cold.
Heat oil in a saucepan, add onion and cook until soft; pour in tomatoes and add pepper, garlic, wine, tomato paste and oregano and bring to the boil. Reduce heat and simmer for 10 minutes. Blend the tomato mixture until smooth.
Toss sauce, squid and olives together and refrigerate. Serve topped with sliced basil leaves.
Scallop And Brown Rice Salad
Serves 6
750g scallops
1 cup dry white wine
½ cup water
2/3 cup brown rice
2 sticks celery, cut in strips
1 red pepper, cut in strips
250g baby mushrooms, sliced
½ cup French dressing
1 tbsp lemon juice
1 tsp seeded mustard
Combine wine and water in a saucepan; bring to the boil, add scallops, return to the boil and then drain. Rinse scallops under cold water.
Add rice to a saucepan with boiling water and boil for 30 minutes uncovered or until tender. Rinse under cold water and drain.
Combine scallops, rice, mushrooms, celery, and pepper in a big bowl. Combine the French dressing, lemon juice and mustard in a jar and shake well. Drizzle over the salad and serve.
