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Whipped up in 15 minutes, this Red Tamarillo Salad is super easy to make. Enjoy the sweet and tangy tamarillo fruit accompanied by aromatic basil, sweet pops of cherry tomatoes and creamy chickpeas. No cooking required; this salad really aims to please!
INGREDIENTS:
SALAD
4 tamarillo
1 tbsp shallots, sliced
1 cup basil
200g cherry tomato
½ chickpeas
Salt and pepper, to taste
DRESSING
3 tbsp pesto
½ tbsp white wine vinegar
½ tbsp. olive oil
½ tbsp water
¼ tsp salt
Pepper
METHOD: SALAD
● Bring a kettle of water to the boil.
● Cut a small cross at the bottom of the tamarillo and place inside a heatproof bowl. Pour the boiling water over the tamarillo until fully submerged. Leave it for 3-4 minutes. Remove the tamarillo and run under cold water. The skin would have curled a little. Using a paring knife or your fingers, peel the skin.
● Cut off the stem and cut the tamarillo into 6 wedges. Set aside
● Peel shallot and slice thinly to yield 1 tbsp.
● Pick basil leaves to yield 1 cup.
● Cut cherry tomatoes in half.
● Drain and dry enough chickpeas to yield ½ cup.
METHOD: DRESSING
● In a small mixing bowl, add the pesto, olive oil, white wine vinegar, water, salt and pepper to taste.
● Mix until well combined.
METHOD: ASSEMBLY
● In a medium sized mixing bowl, add the shallots, basil, cherry tomato, chickpeas and the pesto salad dressing. Mix until well combined.
● On a serving platter, place half the tossed salad.
● Add half the tamarillos wedges around the salad.
● Add another ¼ of the tossed salad.
● Add ¼ of the tamarillos again.
● Season with salt and pepper to taste.
● Finish off with the rest of the salad and tamarillos.
● Serve.
NOTES
● Tamarillos tend to stain; hence this is a “build” salad and not tossed through with the rest of the ingredients.
● You can’t get your hands on some shallots; you can use small pickling onions.
● For this recipe, I used pre-made vegan pesto. You can, of course, make your own or use any pesto sauce you prefer.
PREP TIME: 15
TOTAL TIME: 15
Serves 4
Link to recipe: https://thedevilwearssalad.com/red-tamarillo-salad/
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Tame the peppery tousled watercress with the creaminess of the avocado and the distinct umami flavours of the ponzu salad dressing. This Gem Avocado Salad is a crazy easy salad that can be whipped up in under 20 minutes!
INGREDIENTS:
Salad
2 Gem avocados
80g watercress
¼ cup pepitas
1 tbsp tamari
1 tbsp nigella seeds
¼ tsp olive oil
Pepper to taste
Dressing
3 tbsp ponzu sauce
2 tbsp rice vinegar
2 tsp olive oil
¼ tsp sesame oil
METHOD: SALAD
● Cut the avocado in half, peel off the skin and discard the stone. Slice each half vertically into thin slices.
● In a small fry pan, dry toast the nigella seeds for 1-2 minutes. Set aside to cool.
● Preheat the oven to 180C or 350F.
● Coat the pepitas with tamari. Baste a sheet pan with ¼ tsp of olive oil. Spread out the pepitas on the sheet pan and place in the oven for 3 minutes. Set aside to cool.
METHOD: DRESSING
● In a small mixing bowl, add the ponzu sauce, rice vinegar olive oil and sesame oil.
● Whisk until well combined.
METHOD: ASSEMBLY
● In a medium-sized mixing bowl, add the watercress and ½ the ponzu salad dressing. Season with pepper to taste and toss.
● Place the watercress on a plate. Let it overflow for a messy, jungle-like look.
● Place the sliced avocado on the plate with the inside up.
● Sprinkle the nigella seeds and tamari pepitas all over the salad.
● Add the rest of the ponzu dressing all over the salad.
● Season with pepper to taste.
● Serve.
NOTES
● A good nigella seed substitute is cumin seeds or oregano seeds. You could use black sesame seeds too. The flavours are different but would work perfectly for this salad.
● You can substitute pepitas with sunflower seeds.
● You can get ponzu sauce and rice vinegar in the Asian section of your supermarket or an Asian grocer. If you have a Japanese grocer nearby, that would be your best bet.
PREP TIME: 15
COOK TIME: 5
TOTAL TIME: 20
SERVES: 4
Link to website: https://thedevilwearssalad.com/
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Twitter: https://twitter.com/TDWSalad
Serves 4
Ingredients:
500gm ripe custard apple
500gm vanilla coconut yoghurt
2tbs finger lime pulp
2tbs brown sugar
juice of 1 lime
¼ cup native or regular mint sprigs
Method:
Whisk together the brown sugar and lime juice until the sugar has dissolved. Break open the custard apple and gently flake the flesh, removing seeds as you go.
Gently stir through the lime juice mixture. Divide the yoghurt between 4 glasses and top each with ¼ of the custard applemixture.
Sprinkle with the finger lime pulp and garnish with mint.
Sirprize avocados ripen to a shiny deep purple/black skin, have a relatively small seed, and because of their extra high fat content don’t oxidize nearly as fast as other varieties of avocado. The flesh is quite firm, so it lends itself to being diced or sliced and holding its shape. Despite a high fat content, it seems to taste lighter than most other varieties.
Serves 4
Ingredients:
12 Hervey Bay scallops, in their shells
½ tsp sea salt flakes
¼ tsp smoked paprika
1 cured chorizo sausage, sliced very thinly
1 ‘Sirprize’ avocado, diced
1 clove garlic, crushed
1 tbs pickled jalapeno chilli, finely diced
30ml lime juice
2tbs extra virgin olive oil
½ cup coriander leaves, roughly chopped
salt and cracked black pepper
12 sprigs of coriander to garnish
Method:
Remove the scallops from their shells and dry on paper towel. Wash and dry the shells.
Gently mix together the diced Sirprize avocado, garlic, jalapeno, lime juice, olive oil, and the chopped coriander and season well with salt and pepper.
In a medium hot, heavy based pan, fry the chorizo slices without adding any oil, until they are crispy and well coloured. Remove with a slotted spoon and drain on paper towel.
Mix together the salt flakes and smoked paprika, and lightly season the scallops on both sides.
Sear the scallops quickly on both sides in a hot pan using the fat that has been released from the chorizo.
Place a tablespoon of the Sirprize avocado salsa on each of the scallop shells, top each with a scallop, a few slices of chorizo and some fresh coriander.
Serve immediately.
Serves 4 as an entree
Ingredients:
2 Chicken Breasts, skin on
2 Fuyu persimmons, peeled and diced
50gm hazelnuts, roasted, skinned and roughly chopped
1 cup watercress
75gm Persian fetta
1 golden shallot, finely diced
50ml red wine vinegar
75ml extra virgin olive oil
1 tsp Dijon mustard
salt and pepper
Method:
Dry the chicken breasts on paper towel and season well all over.
Sear in a pan on both sides until well colored. Transfer to a roasting tray and roast in the oven at 180°C for 12 -15 minutes. Allow to rest before slicing.
Whisk together the shallot, vinegar, olive oil, mustard and salt and pepper.
Mix together the persimmon, hazelnuts and watercress and dress with the vinaigrette.
Divide the salad between four plates and dot each salad with pieces of fetta.
Finely slice the chicken breast and serve it laid over the salad. Dress with more vinaigrette to serve.
The ‘Gem’ avocado is the like glamorous cousin of the Hass, with its super shiny green and purple/black skin. It has a similar texture to the Hass, but lends itself to being sliced finely and still holding its shape as in this recipe.
Serves 4
Ingredients:
2 cups cooked jasmine rice
50gm golden shallots, finely diced
1 stalk lemongrass, finely chopped
2 cloves garlic, crushed
1tbs ginger, grated
1 small red chilli, finely chopped
stalks of ½ bunch coriander, finely chopped
2tbs sesame oil
100gm cooked spanner crab meat
½ cup coriander leaves, roughly chopped
8 eggs
50ml cold water
120ml vegetable oil
1 Gem avocado, finely sliced
1 Lebanese cucumber, julienned
½ cup mixed coriander leaves, Vietnamese mint and Thai basil
1 large red chilli, julienned
1 kaffir lime leaf, very finely sliced
75ml fish sauce
50ml lime juice
2tbs palm sugar
Method:
Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant. Add the rice and fry for two minutes. Remove from the heat and stir in the crab meat and chopped coriander. Season to taste with salt.
Whisk together the fish sauce, lime juice and palm sugar.
Whisk together the eggs and water.
In a non stick pan heat 2 tablespoons of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.
Repeat this process another 3 times so you have 4 omelettes.
Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a square parcel.
Carefully transfer to a baking tray.
Gently mix together the herbs, avocado, cucumber, julienned chilli and kaffir lime leaves.
Warm the crab omelettes in a 180*C oven for 10 minutes.
Transfer to 4 plates and top with the salad mixture.
Pour over the fish sauce dressing and serve immediately.