Australian_House_Garden_January_2015

146146 Australian House & Garden Australian House & Garden

1 To make mustardy dressing, place all ingredients in a small bowl and

whisk to combine; season to taste.

2 Cook potatoes in a large saucepan of boiling salted water for 8mins

or until tender; drain. Cover to keep warm.

3 Meanwhile, place salmon, skin-side up, on a chopping board; season

with salt. Turn fish over, make 5mm-deep cuts, 3cm apart crossways

along the length of the fish. Combine mint, chives, lemon zest and oil

in a small bowl. Rub herb mixture over flesh side of salmon.

4 Cook asparagus on a heated grill plate or barbecue, turning, for 3mins

or until just tender. Set aside; season to taste.

5 Place salmon, skin-side down, on a large heated, oiled grill plate or

barbecue for 4mins or until the flesh turns paler two-thirds of the way

up the side of the salmon. Using two li…ers, carefully turn fish over.

Using tongs, carefully remove skin, place on chargrill plate beside the

fish, white-side down; cook skin and fish 2mins or until skin is browned

and crisp, and salmon just cooked through. Remove from heat.

6 Place warm potatoes and asparagus in a large bowl with capers,

cornichons and^3 / 4 of the dressing; toss gently to combine. Arrange on

a platter, topped with scoops of avocado and large flakes of salmon.

Scatter with serving herbs and top with shards of crisp skin. Serve

immediately drizzled with remaining dressing.

TIP Salmon will continue to cook once removed from the heat, so

take care not to leave it in the pan too long. Smoked salmon or trout

may be substituted for the cooked salmon, if you like.

Watermelon tabbouleh with haloumi

Prep + cooking time: 1hr 15mins + refrigeration. Serves 8.

500g haloumi, sliced thickly

2 tbsp fresh thyme leaves

4 tbsp olive oil

1 tbsp honey

2 cloves garlic, sliced thinly

1 cup (200g) freekeh

2 lebanese cucumbers,

peeled, sliced

600g seedless watermelon,

chopped coarsely

4 green onions, chopped

1 cup firmly packed fresh

flat-leaf parsley leaves

½ cup firmly packed fresh

mint leaves

1 tbsp finely grated lemon zest

¼ cup (60ml) lemon juice

(^1) / 3 cup (45g) roasted peeled
hazelnuts, halved
1 Combine haloumi, thyme, 2 tbsp oil, honey and garlic in a medium
bowl. Cover; refrigerate 1hr.
2 Meanwhile, place freekeh and 2^1 / 2 cups (625ml) water in a medium
saucepan and bring to the boil over high heat. Cover, reduce heat to
low; cook 25mins or until tender. Drain; rinse under cold water.
3 Place freekeh in a large bowl with cucumber, watermelon, green
onion and herbs. Place lemon zest, juice and remaining oil in a small
jug; whisk to combine and season to taste. Pour dressing over salad;
toss gently to combine.
4 Heat a large non-stick frypan over medium heat; cook haloumi
slices for 1min each side or until golden.
5 Serve salad topped with haloumi and hazelnuts. (^) >
SAVOURY HALOUMI AND SUGARY
WATERMELON COMBINE IN
A SALAD THAT WILL BE ON
YOUR GO-TO LIST FOR MANY
SUMMERS TO COME.
H&G ENTERTAINING