Sweet sautéed apples are amazingly delicious with salad greens, turning them into an interesting change from the standard bowl of greens.
20g butter
2 golden delicious apples, cored and sliced
70g pecans
2 tablespoons liquid honey
1 tablespoon red wine vinegar
2 tablespoons neutral oil
1 tablespoon fresh thyme leaves
120-150g mixed salad greens, eg mesclun and rocket
Heat butter in a frying pan and sauté apples with pecans until just tender. Add honey, vinegar, oil and thyme and toss to combine and warm through. Spoon over salad greens in a bowl and serve immediately.
Serves 4-6
Autumn Rice Salad with Gremolata Dressing
Brown rice and roasted vegetables combine in this satisfying salad. The roasted veges and dressing can both be made ahead but, because rice tends to dry out and harden when stored in the fridge, for best results cook it close to the serving time.
1 each: yellow and red capsicum, coarsely diced
2 golden kumara, peeled and diced
1 red onion, diced
150g Swiss brown mushrooms, quartered
¼ cup olive oil
1 teaspoon flaky sea salt
1½ cups brown rice
Dressing:
¼ cup olive oil
3 tablespoons coarsely chopped parsley
1 lemon, juice and finely grated zest
1 small garlic clove, finely chopped
Preheat oven to 180°C fan bake or 200°C standard bake. In a large bowl combine prepared capsicums, kumara, onion and mushrooms and toss with olive oil and sea salt. Spread in a single layer on a lined tray and roast 20-30 minutes until golden and tender.
Cook brown rice in plenty of boiling water (no salt) for 20-25 minutes or until al dente. Drain and cool under cold running water.
Combine the dressing ingredients, mixing well and seasoning with salt and pepper to taste.
Toss rice and warm roasted vegetables together. Spoon dressing over salad and arrange on a serving platter.
Serves 4-6
For more recipes from this menu see the April 2012 issue of NZ House & Garden
