Tag Archives: salad

Celery & Pea Salad

Celery & Pea Salad

After some dreadfully wet and cold days, the weather does seem to be improving and there is hope of spring, but in the meantime until the spring vegetables start to appear it’s spring-like food such as this salad that’s on the menu.

Celery & Pea Salad

The fresh pea season in this part of the world is very brief and is around Christmas so the rest of the time I use frozen peas which really are one of the best convenience foods, but, of course, use fresh if it’s the season.

Serves 4

2 cups shelled fresh or frozen peas
6 sticks celery, sliced
4 green onions, sliced
sea salt and freshly ground black pepper
crumbled feta cheese
HONEY MUSTARD DRESSING
2 tbsp white wine vinegar
2 tsp Dijon mustard
honey
¼ cup olive oil

1              For the dressing, place vinegar, mustard and a drizzle of
honey in a small bowl and whisk to combine. Slowly whisk in oil, then season to taste with salt and black pepper.

2              Boil, steam or microwave peas until just cooked, then refresh under cold running water.

3              Place peas, celery and green onions in a bowl, drizzle over dressing and toss to combine. Check seasoning and season with salt and black pepper, if necessary. Serve scattered with crumbled feta cheese.

So tell me, which salads do you like at this time of year?

Where did the ingredients for this dish come from:
Celery, green onions: Krismaw Gardens – Hastings; Honey: The
Naked Honey Pot – Taradale; Feta cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
vinegar, mustard, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salads you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Warm Squash, Silverbeet & Feta Salad

Warm Squash, Silverbeet & Feta Salad

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Smoked Fish & Potato Salad with Beetroot Dressing

Smoked Fish & Potato Salad with Beetroot DressingWe are loving beetroot at the moment so when I saw a recipe over on TLT (The Little Things) using beetroot as a dressing for a smoked fish salad, I knew it was something we would enjoy.

I have made quite a few changes to Denise’s Smoked Fish Superfood Salad, but the two dressings that I have used are very similar to hers.

Smoked Fish & Potato Salad with Beetroot Dressing

Serves 4

500g smoked fish of your choice, bones and skin removed, flesh flaked
500g potatoes, cooked
2 cups frozen peas, cooked
mixed salad leaves
sea salt and freshly ground black pepper
BEETROOT DRESSING
1 small cooked beetroot, chopped
olive oil
GARLIC & LEMON DRESSING
2 tbsp mayonnaise
3 tbsp natural yogurt
1 clove garlic, finely chopped
lemon juice

1              For beetroot dressing, place beetroot, a good splash of olive oil and a good grind of salt in a mini food processor and process,
adding more olive oil, if necessary, to make puree. Add salt and
pepper to taste.

2              For the garlic dressing, place mayonnaise, yogurt, garlic and squeeze of lemon juice in a small bowl and whisk to combine. Season to taste with salt and black pepper.

3              Place fish, potatoes and peas in a large bowl and toss to
combine. Line a serving platter with salad leaves, pile fish mixture on top, the drizzle with Garlic & Lemon Dressing and dot with Beetroot Dressing.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, lemon, garlic: Krismaw Gardens – Hastings; Beetroot, salad leaves: The Chef’s Garden @ Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North;
Olive Oil: The Village Press – Hastings; Store Cupboard
Ingredients:
peas, mayonnaise, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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St Patrick’s Day Salad

St Patricks Day SaladCorned beef, cabbage and potatoes – all the traditional St Patrick’s Day ingredients tossed with a light mustardy dressing. If you haven’t got your St Patrick’s Day food sorted yet, this easy salad just might be the answer.

Or if you are wanting to do something with your leftover corned beef, from St Patrick’s Day, that’s a little different this is a tasty
option.

Stuff leftovers into a roll or sandwich or even quickly fry in a hot pan to make a hash-like dish. I love this dish it makes a heap and the
leftovers are just as good as the original dish.

St Patrick’s Day Salad

This is a great way to use up leftover corned beef.

Serves 6-8

½ medium green cabbage, thinly sliced
1 kg cooked corned beef, trimmed of fat, sliced, cut into strips and torn into pieces
500g waxy potatoes, cooked and cubed
a handful of fresh parsley, chopped
MUSTARD DRESSING
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tbsp whole grain mustard
2 tbsp honey
2 tbsp red wine vinegar
1 garlic clove, crushed
pinch dried red chilli flakes (optional)

1              To make dressing, place mayonnaise, Dijon and wholegrain mustards, honey, vinegar, garlic and chilli flakes, if using in small bowl and whisk to combine.

2              Place cabbage in a large bowl, pour over half the dressing and toss to combine. Add corned beef and potatoes and remaining dressing and toss to combine. Serve scattered with chopped parsley.

Where did the ingredients for this dish come from:
Cabbage, garlic: Krismaw Gardens – Hastings; Potatoes, parsley: JJ
Organics
– Napier; Corned Beef: Mad Butcher – Hastings; Honey: The Naked Honey Pot – Taradale; Store Cupboard Ingredients:
Dijon mustard, wholegrain mustard, vinegar, chilli flakes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other corned beef dishes you might like to try:

Corned Beef & Vegetables Braised in Cider

Corned Beef & Vegetables Braised in Cider

Corned Beef Hash with Poached Egg

Corned Beef Hash with Poached Egg

 

Heirloom Tomato & Bacon Salad

Heirloom Tomato & Bacon Salad

Heirloom tomatoes are such a riot of colour and flavour that I feel whatever you do with them should showcase their wonderfulness.

Heirloom tomatoes from local grower Epicurean Supplies

Heirloom tomatoes from local grower Epicurean Supplies

This salad couldn’t be simpler and is sure to add a great splash of
colour and flavour to your table. I think, for the best visual effect, it is important thing is to cut the tomatoes in a way that is sympathetic to their shape and size – see recipe for suggestions – and the
addition of crispy bacon and slightly pickled mellow onion just ramps the flavour.

Heirloom Tomato & Bacon Salad

Soaking onions in vinegar, lemon or lime juice or even water mellows their flavour – it removes the pungent, lingering after taste of raw onion while maintaining the crunch and flavour.

Serves 4-6 as a side dish

1 small red onion, sliced
red or white wine vinegar
4 rashers bacon, rind removed
1kg mixed heirloom tomatoes
olive oil
a good handful of basil leaves, shredded

1              Preheat oven to 200°C.

2              Place onion in a small bowl and pour over vinegar to cover.

3              Place bacon on a baking tray and bake for 10-15 minutes or until crispy. Remove from oven and set aside to cool.

4              Cut tomatoes as suits the particular tomato – large and
medium tomatoes are good sliced, medium to small tomatoes look good cut into wedges, while cherry tomatoes can be halved or
quartered and very small tomatoes left whole. Arrange tomatoes on a serving platter.

5              Drain onion and discard vinegar. Scatter onion slices over
tomatoes. Break bacon into pieces and scatter over tomatoes.
Drizzle with a little olive oil and finally scatter with basil.

Where did the ingredients for this dish come from:
Heirloom tomatoes, basil: Epicurean Supplies – Hastings;
Bacon: Holly Bacon – Hastings; Onions: Krismaw Gardens
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
vinegar.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other heirloom tomato salads you might like to try:

Heirloom Tomato & Herb Salad

Heirloom Tomato & Herb Salad

Grilled Capsicum & Heirloom Tomato Salad

Grilled Capsicum & Heirloom Tomato Salad

 

Halloumi & Tomato Salad

Halloumi & Tomato SaladNothing too complicated here, but a great way to start to enjoy some of the bounty collected at the market to make a fresh
summery salad for Saturday lunch.

Halloumi is a Cyprian stretched-curd cheese which when pan-fried or grilled forms a crisp crust with a chewy centre.

Halloumi & Tomato Salad

This salad is best eaten while the halloumi is still warm. I accompanied it with a slice of sourdough from The Love N Oven who have a stall at the Napier Urban Food Market.

The hot leaves used here are a combination of leaves such as rocket,
nasturtium, mustard streaks and cress and are a great foil for the salty, chewy halloumi.

Serves 2

125g halloumi cheese
125g cherry tomatoes, halved
lemon
olive oil
black pepper
a couple of handfuls of hot leaves
shredded basil

1              Cut halloumi into 5mm thick slices – I had a rather nicely shaped piece that just required slicing, depending on the shape and size of your piece you may want to cut into squares. Heat a heavy-based frying pan over a medium heat and when hot, add halloumi and cook for a few minutes each side or until brown.

2              Place halloumi and tomatoes in a bowl. Drizzle with oil and a squeeze of lemon juice. Add a good grind of black pepper and toss to combine.

3              Place leaves on a serving platter, arrange halloumi mixture on top and scatter with basil. Serve immediately.

Where did the ingredients for this dish come from:
Halloumi: Origin Earth – Havelock North; Basil, hot leaves and cherry tomatoes: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings: Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other halloumi recipes you might like to try:

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Giant Mushroom, Tomato & Halloumi Sandwich

Giant Mushroom, Tomato & Halloumi Sandwich

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

 

Roasted Potato, Capsicum & Bacon Salad

Roast Potato, Capsicum & Bacon Salad

This dish came about because I had some bacon in the fridge that needed using – doesn’t happen often, but somehow it just hadn’t been used.

Some of the capsicum 'seconds'!

Some of the capsicum ‘seconds’!

I also had a bag of lovely capsicums which I had picked up at the
market last weekend – “you realise they are seconds” the grower said to me. I have no objections to seconds especially when they are at a good price and you know that they will be used within a few days. This so called bag of seconds were beautiful fruit – the
differences between them and the ‘firsts’? A bit smaller and not quite so perfectly shaped.

Buying seconds in-season is a great way to save on food costs and it is a win-win – you get produce at a good price and the grower or producer receives at least something for all the effort which has gone in producing even the “seconds”.

I recently came across a lovely blog called City Hippy Farm Girl
author Brydie lives in Sydney and says about her blog “…this is a blog about trying to live a simple life, city style.”

When I was looking through Brydie’s blog I saw her “Eat Local
Challenge” and this really made me connect with her as eating
locally and seasonally is something I am passionate about.

Whenever possible I buy from local farmers, growers and producers – to see why read one of my early posts Six Reasons to Shop at Your Farmers’ Market and while this post is specific to Farmers’ Markets you can see how the same principals can be applied to the wider community.

Inspired by Brydie and her “Eat Local Challenge” I am now going to include at the end of each recipe where the ingredients came from – this is one small way I can acknowledge and thank our wonderful
local farmers, growers and producers.

For those who do not know Hawke’s Bay, where I live, we are very lucky to have a wonderful climate which means we have a good
supply of local produce year round, it is, however, seasonal.

We also have two Farmers’ Markets held every weekend, several other seasonal markets and numerous farm shops and Napier, one of the two cities in the area, is by the sea and there are a number of fishing boats which call it home, so we also have a ready source of seafood.

Store cupboard items are those that are not grown or produced
locally, but I usually purchase them from local speciality food stores such as Vetro or Bellantio’s – both of which are locally owned and operated – and if possible will chose New Zealand made, grown or produced over imported.

I know my challenge to “Eat Local” is much easier than Brydie’s and many others.

For those who do not know Hawke’s Bay check out this map. I live in Clive – Hastings, Napier and Havelock North, the three main
shopping centres are only a 10-minute drive away and I pass many farm shops whichever direction I drive in.

Find out more about Hawke’s Bay and what it is like.

Roasted Potato, Capsicum & Bacon Salad

Serves 4

500g new potatoes, left whole, halved or quartered, depending on the size
4 large capsicums, thickly sliced – I used 2 red and 2 yellow
4 rashers middle bacon, cut into thick strips
olive oil
sea salt
balsamic vinegar
shredded basil

1              Preheat oven to 200°C.

2              Place potatoes, capsicum and bacon in a bowl and toss to combine. Drizzle with olive oil and toss again to coat vegetables with oil. Tip vegetables onto a baking tray and spread out evenly. Roast for 30 minutes, tossing after 15 minutes, or until potatoes are cooked.

3              Transfer cooked vegetables to a serving bowl, drizzle with vinegar, scatter with basil and toss to combine. Serve warm or at room temperature.

Where did the ingredients for this dish come from:
Potatoes: JJ’s Organics – Napier; Capsicums: Krismaw Gardens – Hastings; Bacon: Holly Bacon Company – Hastings; Olive oil: The Village Press – Hastings; Basil: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: balsamic vinegar, sea salt

Note: Many of the local producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Fried Zucchini & Potato Salad with Basil Dressing

Fried Zucchini & Potato Salad with Basil DressingaFried and salad in a recipe title – that might just be the best of both worlds!

If you have them in your garden, no doubt, you are looking for ways to use the prolific zucchini and this is certainly a good way to get rid of a good quantity.

While this recipe only uses four, it is easy to make double or triple the amount, if feeding a crowd or to have leftovers for lunches for a couple of days. Ring the changes by topping with different dressings – I think the Tomato & Balsamic Dressing I used a few weeks ago on my Steak, Potato & Tomato Salad would also be great on this salad.

Fried Zucchini & Potato Salad with Basil Dressing

When entertaining, divide the salad between two or three bowls and top each with a different dressing. Or place the undressed salad in a large bowl and serve bowls of dressings on the side.

Easy ways to offer a variety of flavours with minimal effort – just what you need for summer entertaining.

Serves 4

500g new potatoes, scrubbed
4 medium zucchini
sea salt and black pepper
1 tbsp olive oil
2 tbsp lemon juice
BASIL & MINT DRESSING
¼ cup basil leaves
good sprig mint
3-4 tbsp olive oil

1              Place potatoes in a saucepan of cold water, cover and place over a high heat. Bring to the boil, remove lid, add salt to taste and simmer for 10 minutes or until just cooked. Drain and set aside to cool slightly.

2              Meanwhile prepare zucchini, trim ends from zucchini, then cut lengthwise into quarters, then crosswise into 5 mm cubes. Place zucchini in a bowl, season with a couple of good grinds of salt and set aside for 20-30 minutes. Drain.

3              Heat a large frying pan over a medium-high heat, add a good drizzle of oil and swirl to coat base of pan, add zucchini, spread out in a single layer and cook, tossing occasionally, until brown. Transfer to a bowl.

4              Cut potatoes in cubes about the same size as the zucchini. Heat frying pan over a medium-high heat, add another good drizzle of oil and swirl to coat base of pan, add potatoes and cook, tossing occasionally, until brown. Transfer to bowl with zucchini.

5              Meanwhile make dressing, place basil and mint leaves, lemon juice and about half the oil in a small processor and process, adding more oil as required to form a dressing.

6              Pour dressing over zucchini and potatoes and toss to combine. Season with salt and black pepper, if necessary. Serve warm or at room temperature.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Eggplant Salad with Yogurt Dressing

Eggplant Salad

I do love eggplant and at this time of year, they are plentiful and
reasonably priced.

This eggplant salad is a great side for barbecued, pan-cooked or roasted lamb, but is substantial enough for a vegetarian main.

Eggplant Salad with Yogurt Dressing

Here I served it with pan-cooked lamb chops so I used Origin Earth’s sheep milk yoghurt – I always love the idea of using sheep milk products with lamb.

Serves 4-6

1 onion, thinly sliced
vegetable oil
2 cloves garlic, finely chopped
1 small red chilli, sliced, seeds removed, if desired
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
2 medium eggplant, cubed
½ cup Origin Earth cow or sheep milk pot set yoghurt
1 tsp grated lemon zest
2 tbsp lemon juice
sea salt and ground black pepper
chopped fresh coriander

1              Place onion and ¼ cup oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until
onion is soft and starting to brown.

2              Add garlic, chilli, ground coriander, cumin and turmeric and cook, stirring, for 1 minute or until fragrant.

3              Add eggplant, stir to coat with oil and spices, cover and cook, stirring occasionally, for 20-25 minutes or until eggplant is cooked – initially the eggplant will gobble up all the oil, but as it cooks the
eggplant will collapse and release the oil. Remove pan from heat and set aside to cool slightly.

4              Meanwhile, place yoghurt, lemon zest and juice in a bowl and whisk to combine.

5              Add eggplant mixture to yoghurt and mix to combine. Season to taste with salt and black pepper. Serve scattered with fresh coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other eggplant recipes to try:

Spicy Stir-fried Asian Eggplant

Spicy Stir-fried Asian Eggplant

Eggplant Caponata

Eggplant Caponata

Eggplant & Zucchini Chermoula

Eggplant & Zucchini Chermoula

 

Easy Chicken or Turkey Salad

Easy Chicken or Turkey SaladChristmas Day is over and now there is a fridge full of lovely
leftovers!

I read lots of ideas for using leftovers and some of them seem to be more work than the actual cooking of the original dish.

On Boxing Day, usually the last thing I feel like doing is lots more cooking, but there are often still lots of mouths to feed. This easy
salad keeps time in the kitchen to the minimum, uses the leftovers and feeds the crowd.

While I am calling this a recipe, it is really just an easy idea and
assembly – add whatever else you have to hand.

Easy Chicken or Turkey Salad

As I suggest in the recipe you can serve this on a large platter or on
individual plates another way is to place all the ingredients in separate bowls and allow each person to assemble their own salad. Add bread rolls if there are lots of hungry teenagers.

Serves – adjust to the amount you desire

lettuce leaves
cherry tomatoes, halved
cooked chicken which can be purchased cooked chicken or leftover chicken or turkey, skin and bones removed, flesh shredded
avocado, halved, seeded, peeled, and/or cucumber, peeled and thinly
sliced
olive oil
lemon or lime
torn basil leaves
salt and black pepper

1              Line individual plates or large serving platter with lettuce leaves. Top with tomatoes, chicken or turkey and avocado and/or
cucumber.

2              Drizzle with olive oil and squeeze over lemon or lime juice. Scatter with basil and season with a good grind of salt and pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken salads that will also work with turkey you might like to try:

Curried Chicken Salad with Pappadams

Curried Chicken Salad with Pappadams

Chicken & Celery Salad

Chicken & Celery Salad

 

Sesame Salmon & Asparagus Salad

 

Salmon & Asparagus Salad 008aAs the end of the asparagus season is in sight and growers start to say things like “Only a couple more weeks”, I get a slight feeling of panic and start thinking “I haven’t made the most of the season”, which, of course, is rubbish and as regularly readers know asparagus has had a good showing here over the last few months – but, oh, it does seem such a long time until next September!

Anyway, there was still plenty available at the markets last
weekend, so I am continuing to make the most of it while it is still around!

This light spring dish with its Asian flavours is perfect for a girl’s lunch or serve in smaller portions as the first course for a spring meal.

Sesame Salmon & Asparagus Salad

The best way to prepare asparagus is to hold the base of the stalk in both hands and snap it – it will naturally snap at the tender spot.

If your salmon still has the skin on, cook it until crisp and cut into pieces and use to garnish for the salad.

Serves 4

500g asparagus, trimmed
500g salmon fillets
½ tsp Chinese five spice powder
sea salt
vegetable oil
2 cucumbers, peeled and thinly sliced
2 tbsp chopped fresh coriander
1 soft-leaved lettuce, separated into leaves
GINGER SOY VINAIGRETTE
1 tsp grated fresh ginger
1 clove garlic, crushed
1 tbsp vegetable oil
1 tbsp rice wine vinegar
1 tbsp tamari (gluten-free soy sauce) or soy sauce
1 tsp sesame oil

1              To make vinaigrette, place ginger, garlic, vegetable oil,
vinegar, tamari and sesame oil in a bowl and whisk to combine.

2              Bring a saucepan of lightly salted water to the boil, add
asparagus, bring back to simmering and simmer for 4-5 minutes or until asparagus is tender. Drain, refresh under cold running water, drain again and set aside.

3              Season salmon with five spice powder and salt. Heat a non-stick frying pan over a medium-high heat, add a very little vegetable oil and swirl to coat base of pan, add salmon skin side down and cook, for 4-5 minutes, turn over and cook for 4-5 minutes longer or until flesh flakes when tested with a fork. Remove salmon from pan and set aside until cool enough to handle.

4              Meanwhile, add asparagus, cucumber and coriander to
vinaigrette and toss to combine. Line a serving platter or individual plates with lettuce leaves, top with asparagus mixture, then flake salmon and pile on top. Drizzle with any remaining dressing and
garnish with additional coriander, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other asparagus recipes you might like to try:

Asparagus, Radish & Rocket Salad

Asparagus, Radish & Rocket Salad

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Trevally, Bacon & Asparagus Burgers

Trevally, Bacon & Asparagus Burgers