Explore new and delicious ways to use our leaves
Panzanella (toasted bread salad)
Panzanella (or panmolle) is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of bread, tomatoes and basil, dressed with olive oil and vinegar. Panzanella is a popular dish throughout central Italy.
Panzanella (toasted bread salad)
Panzanella (or panmolle) is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of bread, tomatoes and basil, dressed with olive oil and vinegar. Panzanella is a popular dish throughout central Italy.
Ingredients
- 150g crusty sourdough bread
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- Salt and pepper to taste
- 70g Hussey Italian Gourmet Mix
- 4 small bocconcini cheeses, torn
- 3 roma tomatoes, cut in wedges
- 1 jar of roasted capsicum strips, drained
- 1/2 bunch fresh basil, cut
- 1 tablespoon capers
Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
Method
- Preheat oven to 180. Tear the bread into bite-size pieces and toss with the oil, garlic, salt and pepper.
- Place on baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
- Place the bread, salad leaves, bocconcini, tomatoes, capsicum, capers and basil in a serving bowl and toss to combine.
- Mix together the vinegar and oil to make the dressing and pour over salad.
- Serves 4
Asian style beef salad
Our Asian style salad is light, fresh and packed full of flavour. This delicious beef dish is perfect for a quick and healthy lunch or dinner.
Asian style beef salad
Our Asian style salad is light, fresh and packed full of flavour. This delicious beef dish is perfect for a quick and healthy lunch or dinner.
Ingredients
- 250g packet dried vermicelli noodles
- 1kg beef rump steak
- 300g Hussey & Co Asian salad mix
- 2 medium carrots, peeled, cut into thin matchsticks
- 4 spring onions, sliced
- 1 cup fresh Hussey coriander leaves
- 1 cup fresh mint leaves
- 1 cup dry-roasted peanuts, chopped
- 1/2 cup fried shallots
Dressing
- 4cm piece fresh ginger, peeled and finely grated
- 2/3 cup sweet chilli sauce
- 1 1/2 tablespoons rice wine vinegar
- 2 1/2 tablespoons fish sauce
- 1/3 cup lime juice
- 3 teaspoons brown sugar
Method
- Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.
- Preheat barbecue plate or chargrill on high heat. Brush each side beef with 1 tablespoon dressing. Cook for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Thinly slice.
- Place noodles, Hussey & Co Asian Salad Mix, carrot, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter. Drizzle with remaining dressing. Sprinkle with peanuts and shallots.
- Serves 4
Fig, walnut and goats cheese salad
A simple, refreshing dish that combines the bite of Mesclun salad with sweet figs and fetta. A great, healthy meal for a busy schedule.
Fig, walnut and goats cheese salad
A simple, refreshing dish that combines the bite of Mesclun salad with sweet figs and fetta. A great, healthy meal for a busy schedule.
Ingredients
- 6 ripe figs
- 100g walnuts
- 100g goats cheese
- 200g Hussey & Co Mesclun salad
Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Method
- Cut figs into quarters. Place Hussey & Co Mesclun salad into a serving bowl. Crumble fetta and walnuts into salad and add figs.
- Mix vinegar and olive oil together and sprinkle over salad to serve.
- Serves 4
Smoked chicken, pomegranate and rocket salad
Treat yourself with this colourful, protein-rich chicken salad. Sweet pomegranate pearls are offset with light, peppery wild rocket leaves and the crunch of roasted almonds.
Smoked chicken, pomegranate and rocket salad
Treat yourself with this colourful, protein-rich chicken salad. Sweet pomegranate pearls are offset with light, peppery wild rocket leaves and the crunch of roasted almonds.
Ingredients
- 500g smoked chicken breast
- 200g Hussey & Co Wild Rocket
- 1 pomegranate
- 50g dry roasted almonds, lightly crushed
- Balsamic glaze
- Basil leaves for serving
- Black pepper to taste
Method
- Wash rocket and place in serving bowl. Slice smoked chicken into bite sized pieces and add to bowl.
- Remove seeds from pomegranate and toss into salad. Add lightly crushed almonds and basil leaves. Grind black pepper to taste and drizzle with balsamic glaze.
- Serves 4