The Australian Women’s Weekly Food — November 2017

LETTUCEWEDGES

WITH CREAMY

LEMON DRESSING

PREP TIME 20 MINUTES SERVES 8

300g sour cream

1 cup (300g) whole−egg mayonnaise

1 teaspoon finely grated lemon rind

1½ tablespoons lemon juice

½ medium brown onion (80g)

4 baby cos lettuces (720g)

¼ cup (20g) fried asian shallots

(see tip on page 120)

¼ cup loosely packed fresh flat−leaf

parsley leaves

1 Place sour cream, mayonnaise,

rind and juice in a medium bowl.

Coarsely grate onion into a small

bowl. Press down on onion to extract

as much juice as possible; discard

onion, reserve onion juice. Add onion

juice to sour cream mixture and stir

to combine; season.

2 Removeouterleavesfromlettuces;

discard root end. Cut each lettuce into

quarters lengthways (if necessary,

push a 20cm bamboo skewer through

the leaves to hold them together).

3 Arrange lettuce wedges on a large

platter. Drizzle with

dressing; scatter with

shallots and parsley.

ZA’ATAR CHICKEN

WITH HALOUMI &

WATERMELON SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

4 x 200g single chicken breast fillets

2 tablespoons za’atar

2 tablespoons olive oil

HALOUMI & WATERMELON SALAD

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 clove garlic, crushed

1 teaspoon caster sugar

2 x 180g pieces haloumi cheese, torn

1 teaspoon za’atar

1 tablespoon olive oil, extra

800g seedless watermelon,

chopped coarsely

¼ cup (75g) pitted kalamata

olives, halved

½ cup loosely packed fresh mint leaves

1 Cut chicken in half horizontally.

Place chicken in a medium bowl

with za’atar and oil; toss to coat.

2 Cook chicken on a heated chargrill

plate (or barbecue or grill), in

batches, over medium heat for

4 minutes each side or until

cooked through.

3 Meanwhile, makehaloumi

and watermelon salad.

4 Serve sliced chicken with salad.

HALOUMI & WATERMELON SALAD

Combine vinegar, oil, garlic and

sugar in a large bowl. Combine

haloumi, za’atar and extra oil in a

small bowl. Heat a medium frying pan

over high heat; cook haloumi mixture

for 2 minutes or until golden all over.

Add haloumi mixture to a large bowl

with watermelon, olives and mint;

toss gently to combine.

FAT TOUSH

PREP TIME 20 MINUTES SERVES 4

180g persian fetta in oil
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
1 baby cos lettuce (180g), leaves
separated, torn
1 lebanese cucumber (130g),
sliced thinly
6 red radishes (300g), sliced thinly
3 green onions, sliced lengthways
into thin strips
1 medium green capsicum (200g),
cut into 2cm pieces
250g cherry tomatoes, halved
½ cup lightly packed fresh mint leaves
1½ cups (45g) pita crisps
½ teaspoon sumac

1 Drain oil from fetta into a jug
or small bowl; reserve oil.
2 Whisk pomegranate molasses,
reserved fetta oil and juice in a large
bowl. Season to taste. Add lettuce,
cucumber, radish, green onion,
capsicum, tomato and mint; toss
gently to combine.
3 Serve saladtopped with crumbled
fetta and pita crisps; sprinkle
with sumac.

Serve with prawns or sliced barbecued
lamb backstrap.

101

In Season