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Smoked Salmon Salad
4 lavash breads, cut into triangles
Olive oil cooking spray
4 large Lebanese cucumbers
2 green onions, thinly sliced
2 tablespoons capers
3 just-ripe avocados
1 lemon, juiced
1 tablespoon extra virgin olive oil
500g sliced smoked salmon
Preheat oven to 200°C. Spray lavash with oil. Place onto 2 baking trays in a single layer. Bake, turning once, for 10 minutes or until crisp. Set aside.
Use a vegetable peeler to thinly slice cucumbers into ribbons. Place cucumber into a large bowl. Add onions and capers.
Halve avocados lengthways. Peek and remove stones. Cut into 1cm-thick slices. Drizzle with 1 tablespoon of lemon juice to prevent browning. Add avocados to cucumber mixture. Season with salt and pepper. Drizzle with oil. Toss gently.
Arrange salad on a platter. Top with salmon. Drizzle with remaining lemon juice. Season with salt and pepper. Serve with toasted lavash bread.
Main
Barbecued Lamb with Fresh Herbs
3 garlic cloves, crushed
1/4 cup rosemary leaves, finely chopped
1/4 cup oregano leaves, finely chopped
2 x 1.2kg boned lamb legs
1/4 cup olive oil
1/4 cup lemon juice
Place garlic, rosemary, oregano and pepper into a small bowl. Mix to combine. Use a sharp knife to butterfly lamb legs so they open out flat. Using a meat mallet, slightly flatten thick parts of lamb so lamb is an even thickness all over. Rub herb mixture over both legs of lamb. Place onto a large shallow ceramic dish.
Combine oil and lemon juice in a jug. Poor over lamb. Turn to coat. Cover. Refrigerate for 4 hours, or overnight if time permits. Remove from fridge 1 hour before cooking.
Preheat a greased barbecue plate over high heat. Season lamb with salt and pepper. Place lamb, skin-side down, onto barbeque plate. Cook for 3 minutes each side to seal. Cover barbecue with hood or large roasting pan. Reduce heat to medium. Cook lamb, basting with marinade occasionally, for a further 15 minutes each side (for medium). Remove to a plate. Cover with foil. Set aside to rest for 15 minutes. Slice lamb. Arrange on a serving plate. Serve.
Accompaniments
Roast Tomato, Feta and Pine Nut Rice Salad
500g cherry tomatoes
1 red onion, cut into thin wedges
olive oil cooking spray or olive oil
2 garlic cloves
1 teaspoon sugar
1 1/2 cups long-grain rice
80g marinated feta cheese in olive oil
2/3 cup pine nuts, toasted
1/3 cup flat-leaf parsley, chopped
Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes and onion into roasting pan. Spray with oil or drizzle with oil. Crush garlic over tomatoes and onion. Sprinkle with sugar, and salt and pepper. Toss well to coat. Roast for 20 minutes, or until tomatoes are tender but still hold their shape.
Meanwhile, cook rice by the absorption method, following packet directions. Set aside to cool to room temperature. Stir gently with a fork to separate grains.
Drain feta, reserving 2 tablespoons of oil. Crumble feta over rice. Add pine nuts, parsley, tomato and onion mixture, and salt and pepper to rice. Drizzle with reserved feta oil. Stir gently to combine. Serve at room temperature.
Crispy New Potatoes
1kg small chat potatoes
olive oil
1 tablespoon sea salt flakes
Preheat oven to 200°C. Place potatoes into a large saucepan of cold water. Bring to the boil over a high heat. Boil for 8 to 10 minutes, or until just tender. Drain well. Set aside to cool slightly.
Place a single layer of potatoes onto a baking tray that has been lined with baking paper. Gently press potatoes with a teaspoon to flatten slightly. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 35 minutes, or until crisp and golden. Serve warm.
Beans with Pancetta Crumbs
100g sliced pancetta, roughly chopped
1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup fresh wholegrain breadcrumbs
350g green beans, topped
250g butter beans, topped
Place pancetta into a non-stick frying pay over medium heat. Cook, stirring, for 5 minutes, or until crisp. Remove to a bowl.
Increase heat to medium-high. Add oil and garlic to frying pan. Cook until sizzling. Add breadcrumbs. Cook, stirring, for 3 to 4 minutes, or until golden. Add to pancetta. Season with salt and pepper.
Cook beams in a saucepan of boiling salted water for 3 to 4 minutes, or until just crisp. Drain. Place into bowl. Add breadcrumb mixture. Gently toss. Serve.
DESSERT
Hazelnut and Chocolate Torte
250g roasted hazelnuts, roughly chopped
250g packet dark chocolate bits
1 tablespoon cocoa powder, sifted
8 eggwhites, at room temperature
3/4 cup caster sugar
1/4 cup plain flour, sifted
250g punnet strawberries, hulled, sliced
1 orange, juiced
300ml double thick cream
Preheat oven to 180°C. Grease and line a 26cm (base) springform pan.
Combine hazelnuts, chocolate bits and cocoa in a bowl. Gently stir to combine.
Using an electric mixer, beat eggwhites until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat until thick and glossy.
Using a large metal spoon, gently fold hazelnut mixture and flour into eggwhites until combined. Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes before turning onto a wire rack to cool.
Meanwhile, combine strawberries and orange juice in a bowl. Cover and refrigerate until ready to serve. Spread cream over cooled torte. Top with strawberries. Serve
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