Crunchy Potato & Summer Salads

Crunchy Potato Salad - Recipe

SERVES 6

Make the humble potato a summer standout in this crunchy salad that’s topped with herbs, roasted capsicum and creamy feta.
 

1kg baby potatoes, halved

60ml olive oil

1 tbsp sea salt flakes

200g chargrilled red capsicum

1 bunch spring onion, trimmed

2 lemons, halved

150g feta

Coriander sprigs, to serve

1 tsp smoked paprika

1. Preheat oven to 210°C. Place potatoes on a baking tray. Drizzle with olive oil and sprinkle over the salt, then toss to coat evenly. Bake in the preheated oven for 45–60 minutes, or until potatoes are golden and crunchy.
2. Meanwhile, chop the chargrilled capsicum into small strips, then place in a large mixing bowl. Finely slice the spring onions (including roughly 3cm of the green stems) and add to the bowl. Squeeze in juice of 1 lemon and half of the feta. Mix to combine.
   
3. Remove the potatoes from the oven. Toss through the capsicum mixture then transfer to a serving plate. Crumble over remaining feta and top with coriander sprigs. Sprinkle over the paprika. Serve with remaining lemon on the side.
    

Trio of Seafood Toppers

Seafood is a staple part of Christmas lunch for many South Aussies, And Whole Spencer Gulf King Prawns and fresh Oysters deserve some seriously special sauces…

Avocado, lime and coriander salsa

Finely dice avocado and red onion. Mix with lime juice, a dash of sugar and chopped coriander. Serve with natural oysters or peeled prawns.

Dill, cornichon, and lemon aioli

Mix whole egg mayonnaise, the juice of half a lemon, chopped cornichons, dill and one clove of crushed garlic. Season to taste with salt and pepper.

Spiced tomato juice dressing

Combine tomato juice, Tabasco, Worcestershire sauce and black pepper in a small bowl, using a stick of celery as a stirrer. Season with salt. Spoon over fresh oysters. 
 

Chicken & Corn Summer Salad - Recipe

SERVES 6

Bright, fresh and just a little bit spicy, this substantial salad is a refreshing addition to any table. 
 

4 cobs of corn

1kg chicken breasts

4 tbsp olive oil

1 tbsp sea salt flakes

1 tbsp ground cumin

1 tbsp sweet paprika

2 limes

1 avocado, halved

1 mango, peeled, stone removed

3 radishes, sliced

6 pickled jalapeños, halved

15g chives, finely chopped

30g coriander leaves, chopped

1. Preheat oven to 190°C. Cut each corn cob into 3–4cm slices then place in a large baking dish along with chicken.
2. In a small bowl, combine olive oil, salt, cumin, paprika and zest of 1 lime. Add to the chicken and corn, then toss to coat. Bake for 25 minutes, or until chicken is cooked through and corn is tender. Remove from oven. Set aside.
3. Meanwhile, remove seed and skin from avocado. Slice into wedges. Add to a bowl along with juice from both limes. Cut mango into wedges.
4. Slice each chicken breast, on the diagonal, into 3 pieces. Arrange on a platter or salad bowl along with the baked corn, avocado, mango, radish and jalapeños. Top with chives and coriander.
5. Pour over any remaining pan juices from the chicken. Serve salad warm or at room temperature.