Italian Beef and Bocconcini Salad with Pesto Dressing

Serves: 4

Ingredients:

1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
6 bocconcini
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
Pesto Dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers

Method:

1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.

Exotic Fruit and Vegetable Salad

This is a variation on the famous Indonesian rice salad known as Gado Gado. Choose some or all of the suggested fruits and vegetables to make an attractive centerpiece for an Indonesian or Thai meal. Recipe serves 6-8.

Ingredients:

4 ounces (125 g) green beans, trimmed
2 carrots, cut into batons
2 cups bean sprouts
1/4 head Chinese leaves, shredded
1/2 small cucumber, cut into thin strips
8 spring onions, sliced diagonally
6 cherry tomatoes or small tomatoes, halved
12-16 cooked tiger prawns
1 small mango
1 small papaya
1 quantity Lontong (compressed rice)
4 hard-boiled eggs, quartered
Fresh coriander
For the Peanut Dressing:
8 tablespoons crunchy or smooth peanut butter, preferably unsalted
1 garlic clove, crushed
1 1/4 cups coconut milk
1 tablespoon tamarind water (see Tip) or juice of 1/2 lemon
1-2 tablespoons light soy sauce
Hot chili sauce, to taste

Method:

1. First, make the peanut dressing. Place all the ingredients except the chili sauce in a pan and heat the mixture stirring all the time, until it is very hot and smooth. Stir in chili sauce to taste. Keep the dressing warm, or allow to cool and reheat before serving.
2. Cook the beans and carrots in boiling water for 3-4 minutes until just tender but still firm. Drain, then refresh under cold water and drain again. Cook the bean sprouts in boiling water for 2 minutes, then drain and refresh.
3. Arrange the carrots, beans and bean sprouts on a large, attractive platter, with the shredded Chinese leaves, cucumber strips, spring onions, tomatoes, and prawns.
4. Peel the mango and cut the flesh into cubes. Quarter the papaya, remove the skin and seeds, then slice the flesh. Add to the salad platter, with the lontong. Garnish with the egg quarters and fresh coriander.
5. Reheat the peanut dressing, if necessary. As soon as it is warm, pour it into a serving bowl. Place the bowl in the center of the salad and serve. Guests help themselves to the salad, adding as much dressing as they like.

Tip: To make tamarind water, break off a 2 inch (2.5 cm) cube of tamarind and put it in a bowl. Pour in 2/3 cup warm water. Using your fingers, squeeze the tamarind so that the juices dissolve into the water. Strain, discarding the sold tamarind, and use as directed in the recipe. Any unused tamarind water can be kept in a container in the fridge for up to 1 week.

Tuna Caesar Salad

For a more traditional Caesar salad, omit the tuna and capers and add lean chopped ham and Parmesan cheese. Recipe serves 4.

Ingredients:

1 cos lettuce
6 slices bread, crusts removed, cut into cubes
1 cup low-oil mayonnaise
2 tablespoons lemon juice
1 clove garlic, finely chopped
2 anchovies, mashed
1/4 teaspoon Worcestershire sauce
14 ounce (425 g) can tuna in brine, drained
2 tablespoons chopped chives
1 tablespoon capers
Freshly ground black pepper, to taste

Method:

1. Discard outer lettuce leaves, tear off individual leaves, wash, shake off excess water and wrap in a clean tea towel. Refrigerate lettuce while preparing salad.
2. Dry fry the bread in a hot frying pan, shaking the pan and turning the croutons regularly, until golden brown and crisp. Allow to cool. Combine the mayonnaise, lemon juice, garlic, anchovies and Worcestershire sauce in a small bowl and mix well.
3. When ready to serve, pile the lettuce onto serving plates, add chunks of tuna, drizzle over the dressing and garnish with croutons, chives and capers. Season to taste with pepper and serve immediately.

Nutted Fruit and Cheese Salad

Apples, pears, nuts and a little cheese make a perfect winter lunch. Serve with a wholegrain roll. If you can't find fresh mint or basil, substitute 1/3 cup flat-leaf parsley mixed with 1 teaspoon mint flakes. Recipe serves 4.

Ingredients:

For the Dressing:
1/3 cup firmly packed fresh mint or basil leaves
1/2 cup buttermilk
2 tablespoon honey
2 teaspoons lime juice
2 teaspoon olive oil
For the Salad:
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges
2 large William pears, cored and each cut into 8 wedges
4 ounces (125 g) low-fat Cheddar cheese, cut into 3/4 inch (2 cm) cubes
1/4 cup pecans, coarsely chopped
Mint leaves (optional garnish)

Method:

1. To make the dressing, blend the mint, buttermilk, honey, lime juice and oil in a food processor or blender for about 30 seconds or until smooth. Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight. Will keep, refrigerated, for up to 4 days.
2. To make the salad, place the apples, pears, cheese and pecans in a large bowl and toss together. Shake the dressing well and drizzle it over the fruit. Garnish the salad with the mint, if desired.

Couscous Salad with Summer Vegetables

Couscous makes for a lighter salad than pasta but it still acts as an ideal backdrop for a variety of ingredients. Recipe serves 6.

Ingredients:

1 1/2 cups of either home-made or bought chicken stock
1 tablespoon olive oil
1 cup couscous
3 small eggplants, halved lengthwise and sliced 3/4 inch (2 cm) thick
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch black pepper, or to taste
1/4 cup water
11 ounces (330 g) canned chickpeas, drained and rinsed
2 egg tomatoes, diced
1 small red (Spanish) onion, finely chopped
2 tablespoons finely chopped fresh mint or parsley
For the Dressing:
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
Pinch black pepper, or to taste
2 tablespoons olive oil

Method:

1. In a saucepan, bring the stock to the boil; stir in 1 teaspoon of the olive oil and the couscous. Cover, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a large non-stick frying pan, heat the remaining oil over moderate heat until very hot but not smoking. Add the eggplants and saute, stirring, for 2 minutes. Add the zucchini, garlic, cumin, cinnamon and pepper. Saute, stirring, for 1 minute. Add the water, cover and cook for a further 1-2 minutes or until the vegetables are just tender, but still crisp.
3. To make the dressing, combine the juices, lemon zest, mustard and pepper in a large bowl, then whisk in the oil. Add the couscous, vegetable mixture, chickpeas, tomatoes, onion and mint and toss to combine. The salad will keep, refrigerated, for 2 days.

Asparagus, Mushroom and Roasted Buckwheat Salad

If you are in the mood to try something a little different, then here is the salad for you. Recipe serves 6.

Ingredients:

1 large egg
1 cup roasted buckwheat
1 1/3 cups bought chicken stock
1 medium-sized onion, chopped
3 tablespoons olive oil
8 ounces (250 g) mushrooms, sliced
8 ounces (250 g) asparagus, cut into 3/4 inch (2 cm) lengths
2 cloves garlic, crushed
Pinch black pepper
1/4 cup water
1 large red capsicum, cored, seeded and chopped
1 medium-sized stick celery, diced
2 tablespoons finely chopped parsley or snipped fresh dill
2 tablespoons sherry vinegar or balsamic vinegar

Method:

1. In a small bowl, beat the egg lightly, then add the roasted buckwheat and stir to coat. Pour the mixture into a medium-sized non-stick frying pan and cook over moderate heat, stirring, for about 2 minutes or until the buckwheat is completely dry. Add the stock and onion and bring to the boil. Cover and simmer over low heat for 15 minutes or until the buckwheat is tender.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms and saute for 3 minutes or until they begin to release their juices. Add the asparagus, garlic and black pepper and saute, stirring, for 1 minute. Add the water to the frying pan, cover and steam the vegetables for 2 minutes or until the asparagus is just tender, but still crisp. Remove the cover from the pan, raise the heat to high and cook until all the remaining liquid has evaporated.
3. In a large bowl, combine the buckwheat, vegetable mixture, red capsicum, celery and parsley. Sprinkle with the vinegar and remaining tablespoon of oil, and toss to combine. Serve at room temperature. The salad will keep, covered and refrigerated, for 24 hours.

Macaroni Salad with Basil, Tomatoes and Chickpeas

If fresh basil isn't available, substitute 1/4 cup fresh parsley mixed with 1 teaspoon dried basil. Recipe serves 6.

Ingredients:

8 ounces (250 g) elbow macaroni or medium-sized pasta shells
1 1/4 pound (600 g) canned chickpeas, drained and rinsed
2 egg tomatoes, cut into 1 inch (2.5 cm) pieces
2 spring onions including tops, sliced
1/4 cup firmly packed basil leaves, coarsely chopped
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup olive oil
3 cloves garlic, halved
1/4 teaspoon each dried rosemary and marjoram, chopped

Method:

1. Cook the pasta according to the packet directions. Drain, rinse under cold running water to stop the cooking and drain again; then transfer to a large bowl. Add the chickpeas, tomatoes, spring onions, basil, lemon juice and pepper, and toss together.
2. In a small frying pan heat the oil over low heat and add the garlic, rosemary and marjoram. Cook for about 5 minutes, turning the garlic as it colors until it is golden and the oil is fragrant. Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine. Serve either at room temperature or chilled. Will keep, refrigerated, for 2 days.

Rice Salad Primavera

You can be as creative as you like with this versatile and easy to make recipe - substitute snow peas, corn, yellow zucchini or green beans for any of the vegetables, or use a combination of wild and brown rice. Recipe serves 6.

Ingredients:

2 cups chicken stock or water
1 cup long-grain brown rice
2 cups broccoli florets
2 medium-sized carrots, peeled and thinly sliced
2 small zucchini, halved lengthwise and sliced 3/4 inch (2 cm) thick
8 ounces (250 g) firm-textured tofu, cut into 3/4 inch (2 cm) cubes
1 medium-sized green pepper (capsicum), chopped
3 spring onions, including tops, finely chopped
1/2 cup chopped walnuts (optional garnish)
For the Dressing:
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 teaspoons Dijon mustard
1/4 teaspoon black pepper, or to taste
3 tablespoons walnut or olive oil
2 tablespoons olive or vegetable oil
2 tablespoons snipped fresh dill

Method:

1. In a saucepan, bring the stock to the boil. Add the rice, cover and simmer over low heat for 40 minutes or until the rice is tender. Let stand for 5 minutes.
2. Meanwhile, bring a large saucepan of water to the boil. Add the broccoli and carrots and cook for 2 minutes. Add the zucchini and cook for 1 minute more or until the vegetables are crisp-tender. Drain the vegetables, rinse under cold running water and pat dry.
3. To make the dressing, combine the lemon juice, rind, mustard and black pepper in a large bowl. Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened. Stir in the dill, rice, vegetables, tofu, green pepper and spring onions and toss to coat. Sprinkle with the walnuts, if desired.

Pasta Salad with Artichoke Hearts, Cheese and Peppers

A good pasta salad is hard to beat when you want a light, tasty and nutritious meal. Recipe serves 4.

Ingredients:

8 ounces (250 g) medium-sized pasta shells or elbow macaroni
1 jar (5 1/2 ounces/170 g) artichoke hearts in marinade
1/3 cup apple juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried marjoram, chopped
Tabasco or chili sauce, to taste
7 ounces (220 g) roasted red peppers (capsicum), sliced into thin strips
3 spring onions, including tops, sliced
8 ounces (250 g) mozzarella cheese cut into 3/4 inch (1.5 cm) cubes

Method:

1. Start cooking the pasta according to the packet directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the apple juice, vinegar, marjoram and Tabasco sauce until well blended.
2. Drain the artichoke hearts, discarding the marinade, and put them in a large bowl with the capsicum and spring onions.
3. When the pasta is cooked, drain and rinse it under cold running water, drain again and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese. Serve chilled or at room temperature.

Pork, Rice and Lentil Salad

This high-protein salad is easy to make, and you cook it in just one pot, so there is hardly any cleaning up. Recipe serves 4-6.

Ingredients:

3 cups water
1 cup dried lentils, sorted and rinsed
3 cloves garlic, crushed
3 strips lemon zest, 2 inches (2 cm) long by 1/4 inch (5 mm) wide
1/2 cup long-grain white rice
1 cup frozen green peas
6 radishes, halved and thinly sliced
4 ounces (125 g) cooked pork, cut into thin strips
1 1/2 tablespoons lemon juice

Method:

1. In a large saucepan, bring the water to the boil. Add the lentils, garlic and lemon zest. Cover and simmer over low heat for 5 minutes. Add the rice, cover and simmer for 17 minutes, stirring occasionally with a fork. Add the peas, cover and simmer for a further 3 minutes or until the rice, lentils and peas are tender.
2. Transfer to a large bowl and stir in the radishes, pork and lemon juice. Serve at room temperature or chilled. Will keep, refrigerated, for 2 days.

Tricolor Pasta Salad with Cheese Dressing

You can make this easy and healthy salad a day ahead and refrigerate it to keep it cold. If the pasta absorbs too much of the dressing, stir in 1 or 2 tablespoons of water just before serving to restore the creamy texture. Recipe serves 4.

Ingredients:

8 ounces (250 g) medium-sized tricolor pasta shells, or elbow macaroni
4 cups cauliflower florets
3 medium-sized carrots peeled and thinly sliced on the diagonal
2 medium-sized stalks celery, thinly sliced on the diagonal
1 small yellow zucchini, halved and thinly sliced on the diagonal
For the Dressing:
1 cup low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons apple juice
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
1 1/4 teaspoons dried basil, chopped
1/4 teaspoon black pepper, or to taste
2 spring onions, including tops, sliced (optional garnish)

Method:

1. Bring a stock pot of water to the boil; add the pasta. When the water returns to the boil, add the cauliflower and carrots and cook for 4 minutes. Add the celery and cook for a further 3 minutes or until the pasta is firm-tender. Add the zucchini, remove from the heat and drain in a colander. Rinse thoroughly under cold water and transfer to a large bowl.
2. To make the dressing, blend the cottage cheese, Parmesan, apple juice, vinegar, mustard, garlic, basil and pepper in a food processor or blender until smooth. Pour the dressing over the pasta-vegetable mixture and toss to coat. Cover with plastic food wrap and chill for 4 hours. Garnish with spring onions if desired.

Egg Salad Sandwich

Firm tofu works the magic here. Combined with egg whites and just one whole boiled egg, it makes a rich, creamy sandwich spread that is high in protein and lower in cholesterol than the usual egg salad sandwich. Recipe makes 4 sandwiches.

Ingredients:

5 ounces (155 g) firm tofu
1 tablespoon prepared mustard
1/4 cup water
1 large hard-boiled egg, roughly chopped
2 large hard-boiled egg whites, roughly chopped
1/3 cup finely chopped onion
1/3 cup finely chopped red pepper (capsicum)
1/4 teaspoon each ground turmeric and paprika
Black pepper, to taste
8 slices wholegrain or rye bread

Method:

1. In a food processor or blender, blend the tofu, mustard and water for about 30 seconds or until smooth. Transfer the mixture to a medium-sized bowl and add the egg, egg whites, onion, red capsicum, turmeric, paprika and black pepper. Toss to mix.
2. Spread each of 4 bread slices with 1/2 cup of the egg mixture. Top with the remaining slices of bread and cut in half.

Tip: For variety, you can add some finely chopped capers, finely chopped black or green olives or toasted sesame seeds, or season the spread with dried dill instead of paprika and turmeric.

Warm Tuna and Pasta Salad

Canned tuna is versatile, and adapts to many different styles of cooking. Serve this easy tuna dish with a mixed green salad for an interesting contrast. Recipe serves 4.

Ingredients:

8 ounces (250 g) pasta shells
2 teaspoons oil
6 ounce (180 g) can tuna chunks in brine, well drained
6 1/2 ounces (200 g) green beans, cooked
1/2 red pepper, cut into thin strips
8 black olives
Black pepper, freshly ground, to taste
2 hard-boiled eggs, quartered

Method:

1. Bring a large pot of water to the boil, add half the oil and the pasta shells. Cook until the pasta is al dente. Drain the cooked pasta. Place in a serving dish, and toss with the rest of the oil.
2. Mix in the tuna, beans, pepper and olives, and season with black pepper.
3. Arrange the eggs on top of the salad. Serve while the pasta is still warm.

Variation: Substitute well-drained salmon for the tuna.

Pineapple Salad Boats

This vegetarian summertime special is quick and easy to prepare and its fruit and vegetable ingredients create an exotic impression. Recipe serves 4.

Ingredients:

1 large pineapple
11 ounces (300 g) cottage cheese
1 large carrot
2 celery stalks, diced
2 tablespoons raisins
2 tablespoons pumpkin seeds
2 tablespoons pine kernels
Salt and ground black pepper
Mint sprigs, to garnish
For the Dressing:
4 tablespoons salad oil
2 tablespoons white wine vinegar

Method:

1. Cut the pineapple into quarters lengthwise and scoop out the flesh. Remove and discard the hard center core and dice half the flesh. Pat the pineapple shells dry.
2. Drain the cottage cheese. Coarsely grate the carrot and mix with the diced pineapple, cottage cheese, celery, raisins, pumpkin seeds and pine kernels. Season.
3. Divide and put the mixture onto the 4 pineapple shells. Using 2 palette knives, shape into wedges.
4. Liquidize and sieve the remaining pineapple flesh. Combine the pineapple juice with the oil and vinegar and whisk well.
5. Divide the dressing equally between 4 chilled plates. Put a pineapple boat on each plate on top of the dressing and garnish individually with sprigs of fresh mint.

Tip: Try adding 1 tablespoon finely chopped mint to the pineapple dressing for extra color and flavor.

Snow Pea and Fish Salad

This fresh snow pea and boneless white fish fillet salad makes a delightful summer lunch or dinner. Recipe serves 4.

Ingredients:

4-6 Jew fish fillets, or any other firm fleshed white fish, without bones
Salad:
Snow peas
3 1/2 ounces (100 g) zucchini, diced
2 ounces (60 g) red pepper (capsicum), diced
2 ounces (60 g) yellow pepper (capsicum), diced
8 black olives, seeds removed and finely chopped
4 spring onions, finely sliced
3 1/2 ounces (100 g) tomatoes, peeled, seeded and cut into dice
Butter lettuce, washed and dried
Vinaigrette:
2/3 cup olive oil
1/3 cup white vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared freshly crushed garlic

Method:

1. Place all vinaigrette ingredients in a jar and mix well.
2. Cook fish fillets in a little butter or oil. Drain and set aside, keeping warm.
3. For the salad, combine zucchini, red and yellow peppers and olives with a little of the vinaigrette and set aside.
4. Cook spring onions in a little oil until translucent. Remove from heat, add tomato and a little vinaigrette. Season with salt and pepper and set aside.
5. To serve, arrange lettuce leaves on 4 individual plates. Cut fish in half. Scatter some snow peas on the lettuce, then the fish. Scatter 1/4 of the zucchini mix and the tomato mix over the fish on each plate and then some more snow peas. Drizzle with more vinaigrette and serve.

Cauliflower Salad

This easy side salad can be served with an entree or with seafood or cold meat dishes as part of a main course. Recipe serves 6.

Ingredients:

1 head cauliflower (approx. 3 pound/1.5 kg), cut into florets
2 avocados, peeled and pitted
4 eggs, hard boiled
2 ounces (60 g) cream cheese, at room temperature
1 cup mayonnaise
1 tablespoon lemon juice
1/4 cup green pepper (capsicum), chopped
1/2 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste

Method:

1. Steam cauliflower until tender. Rinse immediately in cold water. Drain.
2. Slice avocados and eggs. Whisk cream cheese, mayonnaise and lemon juice together until smooth.
3. Place all other ingredients in a large bowl. Toss with mayonnaise mixture until evenly coated.
4. Serve chilled.

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.

Ingredients:

10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

Method:

1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

Carrot and Apple Salad

This is an easy, light and refreshing side salad that takes no time to prepare. The amount of sugar you add to the dish (if any) will depend on the tartness of the apples. Recipe serves 4-6.

Ingredients:

2 teaspoons fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apple (approximately 4 apples)
2 cups grated carrots
1 tablespoon grated lemon rind
2 tablespoons currants
Salt to taste
2-3 tablespoons sugar (optional)
Mint leaves

Method:

1. Combine the lemon and orange juice and place in a bowl.
2. Grate the apples into the juices to prevent them turning brown.
3. Add the remaining ingredients and toss.
4. Garnish with mint leaves and serve immediately.

Fruity Cabbage Salad

This easy cabbage and carrot side dish provides a variation to the standard coleslaw with a sweet and fruity dressing rather than a creamy mayonnaise. Recipe serves 6.

Ingredients:

4 cups cabbage
1 cup grated carrot
2 tablespoons chopped chives
1 cup pineapple, cut into chunks
1/3 cup lemon or lime juice
1/3 - 1/2 cup orange juice
1/2 cup vegetable oil
Salt and pepper
2 tablespoons pine nuts, toasted

Method:

1. Thinly slice cabbage. Place the cabbage, carrot, chives, pineapple and pine nuts in a bowl.
2. Combine juices, oil, salt, pepper. Whisk until creamy.
3. Pour over salad and mix well.
4. Cover with plastic wrap until ready to serve.

Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.