June 24, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
3/4 cup finely ground bulgur * (try cooked, drained millet grains)
1/4 cup + 2 Tab rice wine or white wine vinegar
1 Tab soy sauce
1 tsp grated fresh ginger
1 cl garlic, minced
1 tsp toasted sesame oil (see http://www.wikihow.com/Toast-Sesame-Oil)
pinch of sugar
3 scallions, finely chopped
1/2 cup chopped fresh parsley or cilantro
250g thin asparagus, cut into 1/2″ pieces – steamed & cooled
1 carrot, shredded
In a medium bowl combine sauce ingredients, whisk until blended.
To the cooked millet add the vegies then sauce. Toss to mix.
* If using bulgur, soak in cold water 25 mins then drain
June 10, 2017 / Lyn Jones / 0 Comments
4 serves
Ingredients
3 red capsicum
500g haloumi cheese cut into 1.5mm slices
1 cup green olives
1/2 cup basil leaves
3 bunches asparagus
2 tbs extra virgin olive oil
1 tbs white wine vinegar
Olive oil spray
1.heat a barbeque hotplate on medium high heat. Spray capsicum with oil. Cook for 10 minutes or until charred on all sides. Transfer to a bowl, cover with plastic wrap and stand for 5 minutes to cool. Peel and remove seeds. Roughly chop and place into a bowl with olives.
2.whisk oil, vinegar, salt and pepper in a jug and add to salad.
3. Toss well to combine. Sprinkle with basil.
4. Cook asparagus on barbeque plate for 5 minutes until just tender.
5. Cook haloumi on barbecue plate for 1-2 minutes until golden.
6. Serve asparagus and haloumi with capsicum salad and crusty bread.