Meal planner: February 25
Fresh, seasonal, well-balanced meals created in partnership with New World.
Salads with plenty of flavour and texture make substantial dinners for warm days. Make plenty for lunches the next day.
Check you have in supply
Pams extra virgin olive oil * Pams olive oil * Red wine vinegar * Salt * Sugar * Pams icing sugar * Basmati or jasmine rice * Cumin seed * Cinnamon stick * Garlic * Ginger
700g small, waxy potatoes
300g green beans
Limes, to make ¼ cup juice, or use lemons
Parsley, chives, basil, mint, coriander
1 small cos lettuce
1 punnet cherry tomatoes
1 red capsicum
1 bunch radishes
2 spring onions
Fresh turmeric, or use ground
1 red onion
2 corn cobs
1 bunch watercress
500g beef steak
1 packet goat’s feta
3 small pita breads
1 dried chorizo
1 large jar green olives
1 bottle peanut oil
1 bottle fish sauce
1 bottle sriracha
1 cup roasted, unsalted peanuts
1 packet black rice
- To remove kernels from corn cobs, rest the cob vertically on a plate or bowl and run a sharp knife down the length of the cob.
- You will find sumac with the herbs and spices at New World stores. This tangy, lemony spice is handy at this time of year when lemons are in short supply. Sprinkle it over vegetable, meat and fish dishes to add a sour flavour or add it to dressings and marinades.
- Black rice is a more nutritious alternative to other rices. It is natural source of protein and dietary fibre and contains many vitamins and minerals such as magnesium, thiamine and niacin. It has a sweet, nutty flavour and cooks to a lovely purple colour. Wild, red or brown rice can be used instead.
- Sriracha is a Thai/Vietnamese hot sauce containing chilli, garlic, vinegar, salt and sugar. Add it to anything that requires a bit of heat.
There’s a great variety of herbs in New World’s produce department, both fresh cut herbs in packets, and living herbs which come in soil pots that allow you to pick your herbs at their absolute freshest as you need them. If you’re looking for something a bit more exotic, just ask the friendly team in-store.
- For the beef and basil salad, steak can be marinated overnight and the dressing made up to 5 days in advance.
- For the fattoush, bake pita bread and store in an airtight container for 2-3 days.
- For the black rice and sweetcorn salad, walnuts can be candied and stored in an airtight container, they will last a good week or more. Rice can be cooked up to 2 days in advance and stored covered in the fridge.
With a huge variety of potatoes available at New World it can be hard to know which are the best for your classic potato salad. New World’s fresh expert Brigit Corson recommends choosing waxy potatoes, or try Oakley’s Golden Gourmets, they have a fantastic flavour. Brigit Corson, Fresh Expert.
This is my interpretation of an Anna Hansen (London’s The Modern Pantry) recipe that’s big on flavour and texture – a real crowd-pleaser. Serves 4.
To put a new twist to an old favourite and bring different colours and flavours to a dish, put aside the white rice and explore other varieties. Look for Pams Superfoods Wild Rice at your local New World, or you could try mixing in some Pams Superfoods Red or White Quinoa with your favourite type of rice.