Lamb And Rocket Salad With Sun Dried Tomatoes New Zealand Recipes
LAMB AND ROCKET SALAD WITH SUN-DRIED TOMATOES - NEW ZEALAND
What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand
Provided by Mme M
Categories New Zealand
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
- Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
- Using tongs mix the salad together and serve.
Nutrition Facts : Calories 290.2, Fat 24, SaturatedFat 8.1, Cholesterol 56.5, Sodium 557.9, Carbohydrate 5.6, Fiber 1, Sugar 4.1, Protein 13.6
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
ROCKET, CHICKEN & SUN-DRIED TOMATO SALAD
Make and share this Rocket, Chicken & Sun-Dried Tomato Salad recipe from Food.com.
Provided by SolightlyUK
Categories < 4 Hours
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Season the chicken with salt and pepper then rub with a little olive oil.
- Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
- Remove from oven and allow chicken to cool slightly.
- Tear the meat into long pieces with two forks and set aside.
- Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
- Season well; dress with a little balsamic vinegar and extra virgin olive oil.
Nutrition Facts : Calories 406.9, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 287.6, Carbohydrate 17.4, Fiber 4.4, Sugar 0.3, Protein 34.2
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