Fresh Seafood salad

Ingredients

200 g   fresh o deveined medium prawns
100 g   fresh  cleaned squid
50   g  Scallop
100  tsp   extra virgin olive oil
2 tsp    green  olives
2 tsp    freshly squeezed lemon juice
2 tsp    finely chopped shallots
2 tsp    fresh oregano
1 tsp    fresh coriander
2          cloves garlic, minced
1/4       teaspoon salt
1 tsp    crushed red pepper
1 large rocket  or lettuce

Method

Thaw shrimp,  and squid, if frozen. Rinse shrimp  and pat dry with paper towels. Rinse squid and drain in a colander. Cut squid into thin rings and set aside.

In a large skillet, heat the 2 tablespoons oil over medium heat. Add shrimp; cook and stir for 2-3 minutes or until opaque. Using a slotted spoon, transfer shrimp to a large bowl. Add scallops to hot skillet and stir for 1-2 minutes until opaque. Use a slotted spoon to transfer scallops to the bowl. Add squid to hot skillet; cook and stir for 1-2 minutes or until squid is opaque. Remove squid with slotted spoon and place in the bowl with the shrimp and scallops. Stir in  green olives.

For the dressing: In a screw top jar, combine 1/3 cup olive oil, lemon juice, shallot, oregano, garlic, chives, salt and crushed red pepper. Cover and shake well. Pour dressing over seafood mixture and gently toss to coat. Cover and chill 2-4 hours. To serve, let seafood mixture stand at room temperature for 15 minutes. Divide watercress or rocket among plates. Use a slotted spoon to spoon seafood mixture on top of watercress. Sprinkle with cracked black pepper.

Marinated Fresh Vegetable Salad

Ingredients

• 2 cups sliced celery
• 2 cups thinly sliced cauliflower
• 2 cups halved cherry tomatoes
• 2 cups thinly sliced carrots
• 2 cups sliced cucumber
• 1 medium onion, thinly sliced and separated into rings
• 200 g lettuce

• DRESSING:
• 3/4 cup olive oil
• 1/2 cup minced fresh parsley
• 3 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper

Directions

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon

Prawn and mango salad

Ingredients

500g cooked peeled and deveined prawns, tails intact
2 mangoes, peeled, chopped
2 tomatoes, chopped
1 cucumber, halved lengthways, finely chopped
1/2 small red onion, finely chopped
1/2 cup chopped fresh coriander leaves
2 long red chillies, deseeded, finely chopped
100g mixed salad leaves
Fresh coriander sprig, to garnish

Fresh crusty bread, to serve

Dressing

1/4 cup mango nectar
1/3 cup lime juice
1 tblsp tomato sauce
1 tblsp olive oil
Salt and pepper, to taste 

Method

1 To make dressing, combine all ingredients in a medium jug. Whisk well.
2 Combine prawns, mangoes, tomatoes, cucumber, onion, coriander, chilli and salad leaves in a large bowl.
3 Pour dressing over salad. Toss to combine. Arrange on a large plate.
4 Garnish with fresh coriander sprig. Serve with crusty bread

Macaroni salad

Ingredients:

·         200 g  cooked macaroni, drained, rinsed, cooled

·         3        cooked eggs, chopped

·         100 g  chopped celery

·         50   g  chopped onion

·         100 g   mayonnaise

·         40   g   sugar

·         3 tsp    vinegar

·         1/2 tsp  salt, or to taste

·         pepper, to taste

Method

Combine all macaroni salad recipe ingredients, using  mayonnaise and stir well. Add a little more mayonnaise, if necessary.

Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 sevings of macaroni salad.

Chicken salad - Cook with Chef Duminda

Carrots and Orange salad with curd

Ingredients:

• 100 g Curd
• 1 tsp Salt
• 1 tsp Pepper powder
• 2 tbsp Oil
• ½ tbsp Mustard
• 1 tbsp Lime juice
• 1 Orange
• 2 Carrots



Method

• Soak grated carrots in cold water for an hour (approximately). Drain water.
• Separate the slices of orange and set aside.
• Add mustard, lime juice, curd, salt and pepper powder, mix well.
• Refrigerate it for half an hour and for better taste serve it chilled.

Chilli Calamari salad

Ingredients

• 2 long chillies, deseeded, finely chopped
• 2 small red chillies, deseeded, finely chopped
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 1 tsp vinegar
• 100ml olive oil
• 500 g calamari

Method
1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Spicy Chicken Salad

Ingredients:

200 g   cooked shredded chicken, cold
50  g    chopped celery
1 tsp    lemon juice
           Salt and pepper to taste
30 g      mayonnaise
2           hard-boiled eggs, chopped

30 g     Spring onion

30 g     Chopped tomatoes

1 tsp    Chili flakes 

Methods

1. Mix chicken, celery, lemon juice, salt, chilly  and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves

Asian style chicken salad

Ingredients

Dressing

• 1/4  cup     soy sauce
• 3 tsp          s rice-wine vinegar
• 1 1/2 tsp     brown sugar
• 1 1/2 tsp     sesame oil
• 1 1/2 tsp     chile-garlic sauce
• 3 tsp           canola oil
• 1 tsp           fresh ginger
• 2                 garlic, minced
• 1                 tahini paste
• 3/4 cup       chicken-poaching liquid

Salad

• 2 tsp             sesame seeds
• 8 cups          shredded cabbage
• 1 1/2 cups    grated carrots
• 5                   radishes, sliced
• 3 1/2 cups    shredded skinless cooked chicken

Method

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.