R6
Soups
Salads and Mains
LOBSTER SALAD wITH RASPBERRY SAUCE
Serves
2 lobster tails, cooked and shells removed
200g salad mix leaves
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
Raspberry Sauce
125g fresh or frozen raspberries (defrosted)
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
Cut lobster
flesh
into thick slices, approximately 1 cm
thick.
Arrange salad mix, sprouts, lobster slices, orange
segments and kiwi fruit attractively on a serving
platter and chill until required.
Place raspberries into blender jug, select HIGH speed
and blend until smooth.
Push blended raspberries through a sieve to remove
seeds.
Combine raspberry puree with vinegar, oil, mint and
sugar.
Pour Raspberry Sauce over Lobster Salad and serve
immediately.
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FRESH VEGETABLE SALAD wITH
PEPITA DRESSING
Serves 4
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped coriander
Pepita Dressing
100g pepita (pumpkin seeds) seeds, toasted
1 tablespoon lemon juice
2 tablespoon balsamic vinegar
1 clove garlic, peeled and chopped
1 tablespoon Dijon mustard
Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander.
Toss well then arrange in a serving bowl. Chill until
required.
Place pepita seeds, lemon juice, vinegar, garlic and
mustard into blender jug, select HIGH speed and
blend until pepita seeds are crushed.
Transfer to a small serving bowl to accompany the
Fresh Vegetable Salad.
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CBL6_IB_FA.indd 6
9/4/09 2:07:18 PM