Mint | Bunbury Farmers Market

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Sweet Potato & Zucchini Salad

Ingredients:

2 cups zucchini cubed

2 cups sweet potato peeled and cubed

2 cups red onion chunky sliced

1 punnet grape tomatoes

1 tub marinated fetta

½ cup roasted almonds

1 bag pre packed salad mix (any variety)

Splash of Third Pillar olive oil

Salt and pepper to taste

Dressing:

½ cup sweet chilli sauce

½ cup SW mayonnaise

1 dessertspoon mint finely chopped

Salt and pepper to taste

Blend all ingredients together. Put aside.

Method:

Place zucchini, sweet potato and onions in a lined baking dish and mix through with the salt and pepper. Roast for 30 to 40 minutes at 250 degrees (should start to brown) Remove from oven and cool. Mix cool vegetables with all other ingredients in layers, on a large salad platter, and dress with the dressing just before serving.

Serves:

Will serve 4.

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Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Orange & Sesame Salad

Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 green capsicums, de-seeded and chopped into slices
1 brown onion, chopped chunky
2 Gem squash, halved lengthways and sliced
2 oranges, segmented
2 teaspoons freshly chopped garlic
1 cup chopped mint (Save 1/3 for garnish)
2 tablespoons olive oil
Yarra Valley Orange & Sesame Salad Splash
Mesculin Mix for serving

Method:
Toss all sliced vegetables in the olive oil and garlic. Mix really well. Roast in a baking dish for approx. 20 minutes at 180°C, until tender and just starting to colour. Remove from oven and allow to cool. Toss through orange segments and fresh mint. Drizzle over salad splash to taste. Place on a serving dish lined with fresh mesculin mix. Garnish with reserved mint.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Lamb Loin Chops with Pistachio Dressing

Ingredients:
6 lamb loin chops
1 cup Greek yoghurt
2 garlic cloves, roughly chopped
½ cup fresh mint, roughly chopped
½ cup pistachios, roughly chopped
Olive oil
Splash of verjus

Method:
Mix together Greek yoghurt and mint. Add olive oil to a fry pan and lightly fry the chops for 3-4 mins on both sides or cooked to your liking. Remove chops from the pan and allow to rest on a warm plate. Add the pistachios, garlic and verjus to the pan juices and stir in the yoghurt mix. Stir through to combine well and warm slightly. Serve over the lamb loin chops with a fresh Greek salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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