The_Australian_Women_Weekly_Food_Issue_24_2017

LENTIL, GORGONZOLA

&WITLOFSALAD

PREP + COOK TIME 30 MINUTES SERVES 4

½ cup (100g) french−style green

lentils

¾ cup (75g) walnuts

½ cup (125ml) extra virgin olive oil

½ cup (125ml) sherry or red wine

vinegar

1 small radicchio (150g), leaves

separated

2 large witlof (250g), leaves separated

180g grape tomatoes, halved if large

1 cup loosely packed fresh flat−leaf

parsley leaves

120g soft blue cheese

1 Cook lentils in a medium saucepan

of boiling water for 25 minutes or

until lentils are tender; drain. Rinse

under cold water; drain well.

2 Meanwhile, stir walnuts in a small

frying pan over medium heat until

toasted lightly. Transfer to a chopping

board, cool slightly; chop coarsely.

3 Whisk oil and vinegar in a large

serving bowl; season to taste. Add

radicchio, witlof, tomatoes, parsley

and lentils; toss gently to combine.

4 Serve saladtopped with toasted

walnuts and cheese.

CHILLI CHICKEN

&PRAWNSALAD

PREP + COOK TIME 50 MINUTES SERVES 6

1 tablespoon jasmine rice

1 tablespoon coconut oil

(see cook’s notes)

2 long fresh red chillies, sliced

500g chicken mince

500g uncooked king prawns, shelled,

deveined, chopped coarsely

4 green onions, sliced thinly

2 baby cos lettuces, shredded

1 red oak leaf lettuce, torn

1 cup (80g) bean shoots

6 baby cucumbers (Qukes) (180g),

quartered lengthways

¼ cup loosely packed fresh

coriander leaves

¼ cup loosely packed fresh mint leaves

2 tablespoons fried asian shallots

CHILLI DRESSING

4 small coriander roots, cleaned,

chopped

2 cloves garlic, chopped

½ teaspoon salt

2 large fresh red chillies, seeded,

chopped

2 tablespoons caster sugar

2 tablespoons grated palm sugar

½ cup (125ml) lime juice

2 tablespoons fish sauce (or to taste)

1 Stir rice in a dry medium frying

pan over medium heat for 5 minutes

or until browned lightly. Transfer to

a heatproof plate; cool. Pound cooled

rice with a pestle in a mortar until

finely ground. Transfer to a small bowl.

2 Make chilli dressing.

3 Heat half the coconut oil in the

same pan over high heat; cook chilli,

stirring, for 1 minute or until

softened. Remove from pan.

4 Heat remaining coconut oil

in same pan; cook mince, stirring

to break up lumps, for 10 minutes

or until browned lightly. Transfer

to a large heatproof bowl. Add the

prawns to pan; cook, stirring, for

2 minutes or until changed in colour

and just cooked through. Transfer to

bowl with mince; stir in green onion

and ½ cup (125ml) of the dressing.

5 Arrange shredded and torn lettuce

on a serving platter. Top with bean

shoots, cucumber and mince mixture;

sprinkle with ground rice, herbs, fried

shallots and fried chilli. Drizzle with

remaining dressing.

CHILLI DRESSING

Pound coriander roots with a pestle

ina mortar. Add garlic and salt; pound

to form a paste. Add chilli, pound

until crushed. Stir in sugars, juice

and fish sauce.

“Get organised for busy weeknights by

stocking up on fresh vegies, then toss

a main course salad together by

adding seafood, chicken or lentils.”

Pamela Clark, Editorial & Food Director, AWW Books

COOK’S

NOTES

CHILLI CHICKEN & PRAWN SALAD
Coconut oil is a solidified oil sold
in jars. It’s available from major
supermarkets and health food
stores. Melt coconut oil as you
would butter, in a small saucepan
over low heat or in the microwave.
You can use olive oil instead.

What’s For Dinner?

AWW FOOD • ISSUE TWENTY FOUR 73