Big Ass Salads (Pt 2!)

RECIPES

Makes 2 salads + extra dressing

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SHAWARMA TAHINI

• 250g or 1c white distilled vinegar

• 125g or 1/2c sugar

• 150g or 3/4c golden raisins

• ½ head cauliflower, cut into medium 1.5”/4cm chunks

• 2 small or 1 large delicata squash, peeled & cut into medium chunks

• Olive oil

• 1lb or 1/2kg boneless skinless chicken thighs

• 10g or 1 3/4tsp salt

• 2g or 1tsp black pepper

• 2g or 2tsp dried oregano

• 3g or 1 1/2tsp garam masala

• 5g or 2 1/2tsp garlic powder

• 1g or 1/2tsp poultry seasoning or thyme

• 5g or 2 1/2tsp cumin

• 100g or 1/4-1/2c greek yogurt

• 15g or ½ lemon juice

• arugula

• Small pickling cucumber, sliced

• Pistachios, chopped
  
  

1. Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min.

2. Preheat sheet tray in a 450F/230C oven. Mix cauli & squash with large pinch salt and a long squeeze olive oil. Spread veggies on the preheated sheet tray to cook for 15min.

3. Add chicken to a bowl with 10g salt, pepper, oregano, garam masala, garlic powder, poultry seasoning, cumin, yogurt, lemon juice. Mix to coat and lay chicken on a foil lined sheet tray.

4. Bake chicken for 10 min at 450F/230C. Then transfer to beneath broiler to broil on high to char for 3-5min.

DRESSING - stir until creamy

• 125g or about 1/2c tahini

• 5g or 1tsp salt

• 25g or 1 3/4Tbsp lemon juice

• 15g or 1Tbsp white vinegar

• 5g or 3/4tsp honey

• 1 garlic clove, pressed

• 30g or 1/4c evoo

• 75g or 1/3c water
  
  

  Add arugula, veg, cucumber, pickled raisins, chopped chicken, long drizzle of dressing, & chopped pistachios

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SPRING ROLL

• 1lb or 1/2kg peeled deveined 26-30 raw shrimp

• 125g or 4oz thin rice noodles

• 200g or about ¼ of a green cabbage, thinly sliced

• 100g or about ⅛ of a red cabbage, thinly sliced

• 50g or 1 red bell pepper, thinly sliced

• 60-75g or about 1 medium carrot, julienned

• 50g or 1/2c chopped cucumber

• 25-40g or ¼ red onion, thinly sliced

• 10g or 2/3c cilantro, rough chopped (+ extra for garnish)

• 10g or 1/2c mint, rough chopped (+ extra for garnish)

• Toasted peanuts, chopped

1. Add shrimp to well salted boiling water. Remove from heat & allow to poach for 2.5-3min or until cooked. Transfer shrimp to plate/bowl & refrigerate.

2. Bring shrimp water back to a boil, and add rice noodles and cook to package instructions. Drain, rinse well, and transfer to towel until ready to use.

3. Add sliced veg & herbs to large bowl & top with the cooled shrimp & drained rice noodles.

4. Pour dressing over top and mix well to coat. Top with toasted peanuts & extra cilantro & mint.

DRESSING - stir to combine

• 60g or 1/4c fish sauce

• 40g or 1/2c sugar

• 20g 1 1/2Tbsp rice vinegar

• 50g or 3 1/2Tbsp lime juice

• 5g or 2tsp garlic, minced/grated

• 10g or 5tsp grated ginger

• 15g or 1Tbsp sambal chili sauce

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THE ITALIAN

• 50-60g or 4tbsp butter

• 300g or 3/4lb rustic bread, chopped into cubes

• 3g or 1/2tsp salt

• 2g or 2/3tsp garlic powder

• 2g or 2tsp oregano

• Red onions, thinly sliced and rinsed

• Cherry tomatoes, halved

• 5-7 colossal whole black olives

• 4-5 whole pepperoncinis

• 8-9 cubes fresh mozzarella

• Thinly sliced sopressata, cut into strips

• Grated parmesan

1. Preheat oven to 350F/175.

2. Add melted butter, salt, garlic powder, oregano, to cubed bread and toss well to coat. Spread on sheet tray and toast in oven for 20min or until crisp & golden.

3. Add chopped lettuce to large bowl, top with pinch of red onions, handful cherry tomatoes, olives, pepperoncinis, mozzarella, sopressata, & a large handful of fresh croutons.

4. Add dressing and grated parm and toss. Add more dressing and parm to serve.

DRESSING

• 45g or 3 1/4Tbsp white distilled vinegar

• 25g or 1 3/4Tbsp champagne vinegar

• 15g or 1 1/4Tbsp sugar

• 5g or 1tsp salt

• 20g or ¼ of a red onion

• 10g or about ¼ flesh of a red bell pepper

• 1 garlic clove

• 25g 1 1/2Tbsp grainy mustard

• 1/4tsp each: oregano, basil, black pepper, chile flake (less than 1g each)

• 250g or 1 1/4c neutral oil (avocado, light olive, canola, grapeseed)

• Little gem head lettuce

  Add ingredients except oil to a tall sided container. Spin with immersion blender until paste forms then slowly drizzle in oil while spinning.