Nicoise salad

Master the classic Nicoise salad complete with buttermilk dressing.

• 400g Baby Coliban (Chat) potatoes (see note)
• 200g green round beans, topped
• 80ml (1/3 cup) buttermilk
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped fresh chives
• 1 x 425g can tuna in springwater, drained, flaked
• 250g baby roma tomatoes, quartered
• 1 bunch rocket, ends trimmed

Energy 835kJ	Fat saturated 0.50g
Fat Total 1.50g	Carbohydrate sugars g
Carbohydrate Total 21.00g	Dietary Fibre 5.50g
Protein 26.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the potatoes in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat to medium and simmer for 12 minutes or until tender. Drain. Set aside to cool. Cut each potato in half crossways.

2. Step 2

   Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

3. Step 3

   Place the buttermilk, mustard and chives in a bowl. Whisk to combine.

4. Step 4

   Combine the potato, beans, tuna, tomato and rocket in a large bowl.

5. Step 5

   Divide the salad among serving bowls and drizzle over the dressing. Serve immediately.

Cook's tip: Use any leftover buttermilk as a substitute for milk when baking cakes. If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.

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Open lamb burgers with beetroot hummus

With lamb patties, Turkish bread and beetroot hummus, these open burgers are such an easy Mediterranean-inspired dinner.

• 500g Coles Australian Lamb Mince
• 1/2 cup (35g) fresh breadcrumbs
• 1 Coles Brand Australian Free Range Egg
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• Olive oil spray
• 125g drained canned beetroot, liquid reserved
• 100g canned chickpeas, rinsed, drained
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 loaf Coles Bakery Turkish Bread
• 30g baby spinach leaves
• 2 Lebanese cucumbers, cut into thin ribbons
• 1/4 cup (70g) Greek-style yoghurt

Energy 1980kJ	Fat saturated 4.00g
Fat Total 16.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 41.00g	Dietary Fibre 7.00g
Protein 37.00g	Cholesterol mg
Sodium 750.00mg

All nutrition values are per serve.

1. Step 1

   Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.

2. Step 2

   Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.

3. Step 3

   Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.

4. Step 4

   Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.

5. Step 5

   Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.

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Greek lamb gyros

Beautiful slow roasted Greek lamb simply falls off the bone.

• 2kg Coles lamb shoulder roast (bone-in)
• 2 garlic cloves, thinly sliced
• 2 fresh rosemary stalks, sprigs removed
• 1/2 lemon
• 750g frozen oven chips
• 6 Coles white soft wraps
• 3 tomato, sliced
• 2 Lebanese cucumbers, sliced
• 1/2 cup bought tzatziki

Energy 3072kJ	Fat saturated 1.50g
Fat Total 26.50g	Carbohydrate sugars 2.50g
Carbohydrate Total 68.90g	Dietary Fibre 16.50g
Protein 69.50g	Cholesterol 3.00mg
Sodium 459.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Place the lamb in a baking dish. Use a small sharp knife to make 2cm deep incisions at regular intervals over the surface of the lamb. Push a garlic slices and rosemary sprig into each incision. Squeeze the lemon juice over the lamb. Season with salt and pepper. Roast in the oven for 2 hours. Set aside for 10 minutes to rest before carving into thin slices.

2. Step 2

   While the lamb is resting, cook the chips following packet directions.

3. Step 3

   Divide the wraps among serving plates. Top with the tomato and cucumber. Season with salt and pepper. Top with the chips, lamb and tzatziki. Wrap up to enclose.

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Beef steaks with warm almond and parsley salsa

Warm almond and parsley salsa takes this classic steak and salad dish to a whole new level.

• 500g baby potatoes, quartered
• 1/4 cup (60ml) olive oil
• 175g pkt Vine Sweet Minicaps, quartered, seeded
• 8 Coles Australian Beef Sizzle Steaks
• 1/3 cup (55g) Lucky Slivered Almonds & Pine Nuts
• 1/3 cup flat-leaf parsley, chopped
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 60g pkt Coles Brand Australian Baby Spinach
• 1/2 small red onion, thinly sliced
• 1 tablespoon balsamic vinegar

Energy 2007kJ	Fat saturated 5.00g
Fat Total 27.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 20.00g	Dietary Fibre 5.00g
Protein 36.00g	Cholesterol mg
Sodium 93.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220C. Line a large baking tray with baking paper. Place the potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Toss to coat. Bake for 20 mins.

2. Step 2

   Add the capsicum to the tray and toss to combine. Bake for 15 mins or until capsicum and potato are golden and tender. Set aside for 10 mins to cool.

3. Step 3

   Meanwhile, heat 2 teaspoons of remaining oil in a large frying pan over high heat. Season steaks. Cook for 1 min each side or until cooked to your liking. Transfer to serving plates. Heat 1 tablespoon of remaining oil in the pan over medium-high heat. Add the nut mixture and cook, stirring, for 1-2 mins or until golden. Remove from heat. Stir in the parsley, lemon juice and lemon zest. Spoon over steaks.

4. Step 4

   Place potato mixture, spinach and onion in a large bowl. Add vinegar and remaining oil. Season. Toss to combine. Serve with the steaks.

Beef Panzanella: For a quick-and-easy Italian bread salad, toss shaved roast beef with chunks of toasted sourdough, pitted olives, cherry tomatoes, roasted capsicum strips, basil leaves and shaved parmesan. Drizzle with a little olive oil and white wine vinegar.

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Chocolate mousse box

The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert.

• Canola oil spray
• 5 eggs
• 155g (3/4 cup) caster sugar
• 2 teaspoons vanilla bean paste
• 50g (1/3 cup) self-raising flour
• 21/2 tablespoons Cocoa Powder
• 1/2 teaspoon baking powder
• 150g 70% cocoa dark chocolate, chopped
• 50g butter

Mousse

• 2 eggs, separated
• 60g (1/3 cup) icing sugar mixture, sifted
• 100g 70% cocoa dark chocolate, melted, cooled
• 2 tablespoons Frangelico liqueur
• 300ml ctn double cream

1. Step 1

   Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.

2. Step 2

   Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the pans on a wire rack to cool completely.

3. Step 3

   Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and pale. Beat in the chocolate and Frangelico. Whisk the cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with remaining egg white. Cover surface with plastic wrap.

4. Step 4

   Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.

5. Step 5

   Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.

6. Step 6

   Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.

Allow overnight to set.

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Mango chicken curry

There's no wonder classic mango chicken curry is an Aussie family favourite.

Equipment

• Blender

Ingredients

• 425g can Coles Brand mango slices in syrup
• 1 tablespoon olive oil
• 1kg Coles Australian chicken thigh fillets, halved
• 1 brown onion, sliced
• 1 red capsicum, seeded, thinly sliced
• 1 garlic clove, crushed
• 1 teaspoon finely grated ginger
• 1/3 cup (100g) korma curry paste
• 400ml can coconut milk
• 1/2 cup (125ml) chicken stock
• Steamed basmati rice, to serve
• Sliced green chilli, to serve
• Lime wedges, to serve
• 1/3 cup coriander leaves, to serve

1. Step 1

   Place the mango slices in a blender, discarding the syrup, and blend until pureed.

2. Step 2

   Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.

3. Step 3

   Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add capsicum, garlic and ginger and cook for a further 2 mins. Add korma paste and cook stirring for 2 mins or until aromatic. Stir in coconut milk, stock and pureed mango. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.

4. Step 4

   Serve curry with steamed basmati rice, green chilli, lime wedges and topped with extra coriander leaves.

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Side caesar salad

Arguably, the world's favourite salad is often a meal in itself, but it's fun to serve a caesar salad as a side dish with a burger or simple grill instead.

• 1/2 ficelle (small baguette: see Notes)
• 1 tablespoon olive oil
• 8 slices pancetta or bacon
• 8 quail eggs (see Notes)
• 2 baby cos lettuce, leaves separated
• 2 tablespoons finely grated parmesan

Caesar Salad Dressing

• 1 tablespoon creme fraiche (see Notes)
• 1 garlic clove, crushed
• 2 drained anchovy fillets, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon finely grated parmesan
• 1/4 cup (60ml) light olive oil

Energy 1314kJ	Fat saturated 7.00g
Fat Total 26.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 8.00g	Dietary Fibre g
Protein 11.00g	Cholesterol mg
Sodium 706.21mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 180C. Line an baking tray with baking paper.

2. Step 2

   Cut the ficelle into 8 x 1cm slices on the diagonal (so you get long thin slices). Lightly brush the bread slices on one side with olive oil, arrange them on the prepared tray and bake for 20 minutes or until crisp and golden. Remove from the tray and set aside to cool.

3. Step 3

   Place pancetta on the baking tray. Bake for 10-15 minutes, until crisp. When cool enough to handle, break into shards.

4. Step 4

   Meanwhile, place eggs in a small pan of cold water. Bring to the boil and cook for 2 minutes. Remove eggs and place under cold water, then peel and halve.

5. Step 5

   For the dressing, whisk creme fraiche, garlic, anchovy, mustard, sugar, lemon juice and parmesan in a bowl until smooth, then season to taste with sea salt and freshly ground black pepper. Gradually whisk in the olive oil until you have a runny sauce.

6. Step 6

   Toss lettuce leaves in half the dressing and arrange upright in four glasses or on serving plates. Tuck in or top with the pancetta, croutons and quail eggs, and drizzle with the remaining dressing. Scatter with grated parmesan and serve.

Ficelle is a long, thin French bread stick, available from bakeries. Quail eggs are from selected poultry suppliers, delis and Asian food shops. Creme fraiche is from delis and gourmet food shops.

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