Yummy salad recipes

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Ingredients:

1 large Chinese cabbage

1 bunch shallots

1 cup slithered almonds

1 cup sunflower kernels (or pine nuts depending on taste)

2 pkts fried noodles

Dressing:

1/3 cup sugar

¼ cup white vinegar

½ cup olive oil

1 tbsp soy sauce

Method:

1. Preheat a moderate oven. Put nuts and kernels on an oven tray and place in oven until slightly brown.

2. Shred cabbage and mix with chopped up shallots, nuts and kernels

3. Combine ingredients for dressing in a jar and shake to combine
4. Prior to serving mix in the fried noodles and then pour over the dressing

Roast Pumpkin Rocket Salad

Ingredients:

1 kg butternut pumpkin

4 cloves unpeeled garlic

1 tbsp olive oil

salt and pepper to taste

6 slices proscuitto

2 bunches asparagus trimmed

200g baby rocket leaves (or spinach or lettuce depending on taste)

½ cup shaved parmesan cheese

1/3 cup pine nuts toasted

200g snow peas, thinly sliced

Dressing:

2 tbsp olive oil

2 tbsp red wine vinegar

2 tsp Dijon mustard

1 tsp sugar

2 tsp chopped fresh thyme

Method:

1. Peel pumpkin; chop into 3cm pieces. Place pumpkin into a baking dish with garlic. Drizzle with oil; season with salt and pepper.
2. Cook in a moderately hot oven, 190C for about 35mins, gently turning pumpkin pieces over, or until pumpkin is tender and brown.
3. Cook prosciutto in a heated, greased pan until browned all over and crisp; drain on absorbent paper. Roughly crumble into bite-size pieces
4. Dressing: Combine all ingredients in a screw top jar; shake well.
5. Boil, steam or microwave asparagus until tender. Rinse under cold water; drain well.
6. Gently toss warm pumpkin with prosciutto, asparagus, rocket, cheese, nuts and snow peas in a large bowl until combined; drizzle with dressing.