This salad i created for a Christmas party i attended. As its Christmas and turkey was available that's what i used, but you can substitute for any other protein if turkey isn't available in the supermarket. This salad is zingy from the mustard and vinegar dressing and creamy from the haloumi. I like my onions raw in this salad as it adds a bite, but if you prefer them cooked you can. 

250g Dried Pasta ( i used what i had in my pantry)
2 Tablespoon Olive Oil
1/2 Red Onion, thinly sliced
1 Garlic clove, crushed
200g Turkey, sliced finely (cooked)
4 Bacon Rashers, sliced (cooked)
8 Cherry Tomatoes, halved
Handful Baby Spinach, torn 
Dressing
3 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
2 teaspoons Honey
1 Tablespoon Wholegrain Mustard
Salt & Pepper

Method:

To make the dressing, place all the ingredients in a bowl and mix well with a whisk.

Bring a large saucepan of salted water to the boil. Add the pasta and cook to packet instructions until al dente.

Meanwhile cook the haloumi for 2 mins eitherside. Drain the pasta and transfer to a serving platter. Arrange all the ingredients together and pour over the dressing. Toss together to serve. 

This Rainbow salad is the perfect dish to serve with any protein. Its full of vibrant colours which makes it fun for the kids to eat (or at least try). This salad is from the 'Foodbank' recipe book from my class.

Ingredients:

Choose one ingredient from each colour:
Green - Lettuce, celery, snow peas, spinach
Red - Tomatoes, capsicum, tomato salsa
Yellow - Corn, Capsicum, 100g Cheese
Orange - Carrot
Purple - Cabbage, Kidney Beans

200g Low Fat Sour Cream
1 Cup Low Fat Greek Yoghurt
1 Packet Multi-grain crackers or 1/2 Bag Corn Chips

Method:

Chop the green vegetables and spread across the base of the bowl for the first layer. Chop red vegetables and add to the bowl of top of the green layer. Spread salsa over the top of the red layer. Repeat steps for yellow, orange and purple layers, by grating cheese and chopping vegetables. Add each coloured layer to the bowl.
Mix sour cream and Greek yoghurt in a small bowl. Spread mixture over the top of the purple layer. Crush crackers or alternative in a snap lock bag. Sprinkle crumbs over the top of the salad.

This recipe is from the 'foodbank' healthy recipes for all book #3

This a naughty salad, but its called a salad so it must be somewhat healthy (I keep telling myself). We all love a good steak sandwich but i wanted to jazz it up a deconstruct it. What i'm left with is an array of flavors and textures that are just devine. My husband is a big steak sanger fan and this dish got his approval.

Ingredients:

1/2 cup BBQ sauce
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Tablespoon Lime Juice
2 Porterhouse Steaks
1 Red Onion, Sliced
1 Corn Cob, Husk removed
pinch of Paprika
4 slices Streaky Bacon
1/2 Lettuce, leaves torn ( i use those fancy lettuces)
10 Cherry Tomatoes, quartered
3 Bocconcini Balls, torn into bits
Bread chunks, torn and grilled to serve

Method:

Preheat oven to 180'c. Line a baking tray with baking paper.
Add sauce, oil, honey and juice in a small container (big enough to squeeze both steaks into) and place both steak into dish, turning to coat. Leave aside to marinate for 20 minutes. 
Place onion on the baking tray drizzle with a little oil and bake for 20mins until golden. 
Meanwhile heat a frying pan, brush corn with oil and sprinkle lightly with paprika. Cook for 6-8mins, turning until charred, cool and slice off corn kernels. Cook bacon in the same pan until crispy. Cut into strips.
On a large serving plate combine lettuce, onions, corn, bacon, tomatoes and bocconcini. 
Fry steak for 4mins on either side or until cooked to your liking. Brushing with marinade. Rest, covered for 5mins. Slice thinly and toss through salad with bread chunks.

Note: I heated up the leftover marinade and drizzled over my salad as a dressing otherwise a few teaspoons of balsamic vinegar mixed into the salad would also be great.

A creamy coleslaw perfect for any occasion. I add apple into my coleslaw as it adds an extra crunch and sweetness.

Ingredients:

1/4 Red Cabbage
1/4 Red Onion, Finely sliced
1 Carrot, Grated
1 Green Apple, Cut into Matchsticks
1/2 Cup Mayo 
1/4 Cup Lemon Juice

Method:

Combine Cabbage, Onion, Carrot and Apple together. Mix the mayo and lemon juice together; add to the dry ingredients and combine well so all the veggies are covered in the sauce. 

A tasty unusual salad combining cannellini beans, tomato and fried haloumi dressed in a tangy lime vinaigrette. Great with a simple grilled chicken breast or fish.

Ingredients:

1 packet Haloumi, cut into 1/2 thick slices
Olive oil spray
200g Grape Tomatoes, quartered
1 Can Cannellini Beans, drained and washed
2 teaspoons Olive Oil
2 teaspoons Lime Juice
2 teaspoons White balsamic Vinegar
1/2 teaspoon Sugar
1 Tablespoon Basil Pesto
Salt and Pepper

Method:

Dry haloumi with paper towel to remove excess liquid. Heat a Nonstick frying pan and lightly spray with olive oil Add the haloumi and cook on a medium heat for 1-2mins on each side until golden. In a small saucepan add tomatoes and beans and cook until heated thru. 
In a small bowl mix the olive oil, lime juice, vinegar,sugar and pesto to make a dressing, season to your liking. Mix dressing into beans and tomatoes and serve with haloumi on top. 

When thinking of steak chips and salad it can be quite repetitive with the salad consisting of the normal lettuce, tomatoes and cucumber. My husband and i wanted something a little bit different to have with our juicy steak and a coleslaw came to mind, with added in the addition of crunchy apple. Simple Quick and super tasty!

Ingredients:

2 Steaks
2 Large Potatoes, Peeled and cut into chunky chips
Slaw - can serve up to 4 to 6 ppl
1/4 Red Cabbage
1/4 Red Onion, Finely sliced
1 Carrot, Grated
1 Green Apple, Cut into Matchsticks
1/2 Cup Mayo 
1/4 Cup Lemon Juice

Method:
Cook Steak to your liking, and deep fry your chips until golden and crispy.
To make the slaw, combine Cabbage, Onion, Carrot and Apple together. Mix the mayo and lemon juice together; add to the dry ingredients and combine well so all the veggies are covered in the sauce. Serve steak and chips with a pile of slaw, yum!