Sharon’s Stylish Meals – Season 1 Episode 13 Recipes
GRILLED WATERMELON SALAD
5 slices watermelon
90g Danish feta, cut into chunks
wild rocket
fresh mint
balsamic glaze for drizzling
coarse black pepper
Remove the rind and then cut the watermelon into thick wedges. Heat a grilling pan on very high heat until smoking. Grill watermelon wedges for 1 minute each side until lines appear. Turn over and repeat on other side. Set aside.
Place the rocket on a platter. Top with the grilled wedges. Dot the feta over the watermelon. Shred the mint very finely and then sprinkle over the top. Grind black pepper over the salad. Just before serving, drizzle with balsamic glaze.
CHEF’S TIP: Replace the rocket with cos lettuce if desired.
Serves 4
POMEGRANATE AND CRANBERRY SALAD
2 x 150g (5 oz) mixed packs of lettuce
125g (4 oz) soft dates, broken into pieces
1 orange, segmented
2 avocados, sliced
90g (3 oz) Danish feta, crumbled
250ml (1 cup) dried cranberries
125g (4 oz) fresh pomegranates
90g (3 oz) blanched almonds, roasted
Arrange salad ingredients on a platter. Drizzle with dressing just before serving.
DRESSING
125ml (½ cup) olive oil
45ml (3 tbs) balsamic glaze
80ml (⅓ cup) orange juice
15ml (1 tbs) white balsamic vinegar
10ml (2 tsp) Dijon mustard
10ml (2 tsp) orange rind
coarse salt and black pepper
Whisk all ingredients together. Set aside until ready to use.
CHEF’S TIP: To roast almonds, place them on a baking tray. Toss with a drop of olive oil and some coarse salt. Roast in a preheated 140°C oven for about 10-15 minutes or until golden. Cool before placing in the salad.
Serves 6
SEARED SALMON WITH SOBA NOODLES AND VEGETABLES
DRESSING
30ml (2 tbs) olive oil
30ml (2 tbs) soya sauce
30ml (2 tbs) rice vinegar
30ml (2 tbs) honey
10ml (2 tsp) fresh ginger, grated
coarse salt and black pepper
Whisk all the ingredients together and season to taste. Set aside.
2 x 250g fresh Scottish or Norwegian Salmon fillets, skinned
150g (5 oz) Soba Noodles, boiled until “al dente”
50g (1.7 oz) snow peas
50g (1.7 oz) fresh asparagus
½ avocado, thinly sliced
toasted sesame seeds (optional)
Boil noodles, drain them and rinse with cold water. Leave to drain, then toss with the dressing. Set aside.
Blanch the snow peas and asparagus and then plunge into ice water. Slice the avocado thinly and set aside.
Heat a medium non-stick frying pan on medium-high heat. Drizzle the salmon with some olive oil and season with salt and pepper. Sear on both sides for about 4 minutes each or until the fish is just cooked through.
Set aside and then flake into large pieces when fish is slightly cooled.
TO ASSEMBLE: Arrange noodles in the centre of a platter. Surround with blanched vegetables and avocado. Dot with the salmon. Drizzle remaining dressing from noodles over everything. Sprinkle with sesame seeds.
Serves 4
TROPICAL FRUIT SALAD
Assortment of summer fruits:
Raspberries, blueberries, strawberries, nectarines, peaches, red and green grapes,
Granadilla pulp, pineapple, kiwi, orange melon.
Rind of 2 limes
45ml (3 tbs) fresh mint, shredded
Cut up all the fruit and toss together gently in a bowl with the lime rind and fresh mint.
