Date: August 19 2012
WARM MOROCCAN LAMB SALAD
A relatively new addition to the Barocca menu, this warm Moroccan lamb salad has proven to be a popular dish. The slow roasted lamb, butternut pumpkin, chick peas and red capsicum are tossed with Moroccan spice and served on a bed of rocket, with feta, a mustard vinaigrette dressing and a beetroot and balsamic reduction.
Barocca + Caramel Bar and Restaurant, 6/60 Marcus Clarke St, Canberra City. Phone: 6248 0253
This classic Mediterranean salad is a popular choice on Taze’s lunch menu. A generous serving of haloumi, pan fried in a combination of flour, herbs and spices, sits atop a simple leafy salad comprised of rocket, cherry tomatoes and red onion and is drizzled with a balsamic dressing.
Taze, 21 Genge St, Canberra City. Phone: 6262 6605
Guzman Y Gomez has just opened on Bunda Street and this chicken Guerrero salad is full of traditional Mexican flavours. Mixed leaf lettuce, corn and cucumber are topped with marinaded thigh fillet chicken. The salad is dressed with a Pico de Gallo salsa and vinaigrette dressing.
Guzman Y Gomez, Canberra Centre, Bunda St, Canberra City
BEETROOT AND LENTIL SALAD
British comedy The Young Ones was the unlikely inspiration for this Delissio salad. Chef Jeremy Grobben wanted to design a salad around hippy character Neil’s favourite ingredient – lentils. Grobben uses Australian du puy lentils which are topped with layers of honey carrots, beetroot and goats cheese and then dressed with an eight-year-old balsamic. “It’s one of those textural and flavour balances,” Grobben said. “It’s light and fresh.”
Delissio Brasserie, 8 Elouera St, Braddon. Phone: 6257 5733
WARM CARROT, BLUE CHEESE AND PINENUT SALAD
This Milk and Honey salad is a beautifully-presented mix of colours and textures. The carrots have been blanched, oven roasted and then combined with spinach, roasted pine nuts, cherry tomatoes and Spanish onions. Generously sprinkled with blue cheese and a blue cheese dressing, this salad is a delicious choice for lunch or dinner.
Milk and Honey, 29 Garema Place, Canberra City. Phone: 6247 7722
RADICCHIO, PEAR AND SHAVED RICOTTA SALATA
A popular choice at Italian and Sons, this simple, yet tasty, salata is a bright combination of contrasting flavours. The sharpness of the radicchio is balanced with sweet, finely-sliced pear and a creamy house-smoked ricotta and completed with a balsamic and thyme vinaigrette. It’s available for lunch or dinner at Italian and Sons.
Italian and Sons, 7 Lonsdale St, Braddon. Phone: 6162 4888
A Bicicletta specialty, this beautiful salad is a colourful lunchtime favourite loaded with vegetables. With mix of mesclun, roasted eggplant, mushroom, semi-dried tomatoes, olives, feta, artichoke and garnished with red capsicum, this salad is topped with Bicicletta’s homemade dressing of olive oil, vinaigrette and a touch of mustard.
Bicicletta, 1/15 Edinburgh Ave, Acton. Phone: 6262 8683
CRISPY SOYA CHICKEN SALAD
This slightly warm crispy soya chicken salad was inspired by Asian flavours. “We’ve gone for a contrast of textures with the noodles, the bean shoots and the sesame seeds,” chef Matt Henry said. The crispy chicken, buckwheat soba noodles, cucumber and shiitake mushrooms are topped with a punchy citrus dressing. “I think that you need a good acid to make salad vibrant,” Henry said.
Xchange on London, 7 London Circuit, Newacton. Phone: 6162 4880
MANGO CHICKEN WITH RICE VERMICELLI NOODLES
Buzzing on a weekday lunch with surrounding office workers, City Edge Cafe serves a variety of dishes including several salads. The mango chicken salad with rice vermicelli noodles is a substantial, gluten-free lunch. The salad is served tossed with rice noodles, wombok and bean shoots and topped with warm grilled chicken tenderloins.
City Edge Cafe, 50 Marcus Clarke St, Canberra City. Phone: 6162 3434
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