The_Australian_Women_Weekly_Food_Issue_21_2016

ORZO SALAD

PREP + COOK TIME 15 MINUTES SERVES 6

2 cups (500g) orzo pasta

⅓ cup (80ml) extra virgin olive oil

2 tablespoons lemon juice

1 cup loosely packed fresh flat−leaf

parsley leaves

⅓ cup loosely packed small

fresh mint leaves

500g small cherry tomatoes, halved

1 small red onion (100g), sliced thinly

200g fetta, crumbled

1 Cook pasta in a large saucepan

of boiling water for 2 minutes less

than the cooking time given on the

packet; drain. Transfer pasta to

a large bowl; stir in oil and juice.

2 Just before serving, add the

remaining ingredients, season to

taste; toss to combine.

SALMON WITH HERB

AND WALNUT SALSA
PREP + COOK TIME 30 MINUTES SERVES 6

1.2kg piece salmon fillet (side),
boned, skin on
2 tablespoons extra virgin olive oil
¾ cup loosely packed fresh flat−leaf
parsley leaves, chopped coarsely
¼ cup coarsely chopped fresh dill
½ cup (60g) toasted walnuts,
chopped coarsely
1 clove garlic, crushed
2 tablespoons rinsed,
drained baby capers
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
1 tablespoon extra virgin
olive oil, extra

1 Preheat oven to 200°C/180°C

fan. Line a long oven tray with

baking paper.

2 Place salmon, skin−side down,

on tray; brush with 1 tablespoon

of the oil. Season. Roast 10 minutes

for rare (or 15 minutes for almost

cooked though).

3 Meanwhile, combine herbs,

nuts, garlic, capers, rind, juice

and remaining oil in a medium

bowl; season to taste.

 Transfer salmon to a long platter;

sprinkle with the herb and walnut

salsa and drizzle with extra oil.

13 AWW FOOD • ISSUE TWENTY-ONE

“Perish the idea of having to cho se my favourite

cuisine – but, if I had to, Italian would win. h e

recipes here wil give you a feast to remember!”

Pamela Clark, Editorial & Food Director

Italian Feast