Watermelon, Mint & Fetta Salad with Mango & Corn Salsa

 

Watermelon, Mint & Fetta Salad with Mango & Corn Salsa, using Lang's Lemon Myrtle Ginger Dressing

Prep Time 10 days
Cook Time 10 days
Course Salad
Servings 6

Ingredients
  

  • 1 half watermelon
  • 1 block fetta cheese
  • 1 handful fresh garden mint
  • 1 cup sweet corn
  • 1 cup mango
  • 1 cup cucumber
  • 1 bottle Lang's Lemon Myrtle Ginger Dressing
  • 1 red onion
  • 1 tbsp coriander
  • 1 tbsp lime juice

Instructions
 

  • For the Watermelon, Mint & Feta Salad:
    4 cups of cubed watermelon
    1 cup of crumbled feta cheese
    1/4 cup fresh mint leaves, chopped
    1/4 cup thinly sliced red onion (optional, for added flavor)
    For the Mango & Corn Salsa:
    1 ripe mango, peeled, pitted, and diced
    1 cup of cooked corn kernels (fresh, canned, or frozen and thawed)
    1/4 cup finely chopped cucumber
    2 tablespoons finely chopped fresh coriander
    1 tablespoon fresh lime juice
    Salt and pepper to taste
    Instructions:
    Prepare the Watermelon, Mint & Feta Salad:
    In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and sliced red onion (if using).
    Toss the ingredients gently to mix them well.
    Make the Mango & Corn Salsa:
    In another bowl, combine the diced mango, cooked corn kernels, chopped red bell pepper, chopped cucumber, and fresh cilantro.
    Drizzle the fresh lime juice over the salsa and season with salt and pepper to taste. Gently toss to combine.
    Assemble the Salad:
    On individual serving plates or a large serving platter, place a generous amount of the Watermelon, Mint & Feta Salad.
    Top the salad with a generous portion of the Mango & Corn Salsa.
    Pour over Lang's Lemon Myrtle & Ginger Dressing.
    Serve immediately and enjoy this refreshing and delightful summer salad!
    Note: Feel free to adjust the quantities of the ingredients and dressing according to your taste preferences. You can also add other fruits or vegetables to the salsa for extra flavor and texture.

Grilled Salmon with Zucchini noodles and Edamame drizzled in Lang’s Mango Chilli Coconut Dressing

 

Grilled Salmon with Zucchini noodles and Edamame drizzled in Lang's Mango Chilli Coconut Dressing

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6

Ingredients
  

  • 6 Fillets Atlantic Fresh Salmon
  • 6 whole Zucchini
  • 1 pack Edamame Bean
  • 1 tsp Salt & Pepper
  • 1 handful Coriander
  • 1 handful Mint
  • 1 pinch Coconut Flakes
  • 1 Fresh Lime

Instructions
 

  • Grilled Salmon with Zucchini Noodles and Edamame drizzled in Lang's Mango Chilli Coconut Dressing is a delicious and healthy dish that combines the flavours of grilled salmon, fresh zucchini noodles, nutritious edamame, and a smooth and delicious Mango Chilli Coconut dressing.
    Here's a recipe to help you prepare this mouth watering meal:
    Heat your grill or grill pan over medium-high heat.
    Season the salmon fillets with salt and pepper.
    Drizzle a bit of olive oil over the fillets to prevent sticking.
    Place the salmon on the grill and cook for about 4-5 minutes per side or until it reaches your desired doneness.
    Set aside.
    Use a spiralizer or a vegetable peeler to create zucchini noodles (also known as zoodles).
    Heat a bit of olive oil in a large skillet over medium heat.
    Add the zucchini noodles and sauté for about 2-3 minutes until they are just tender.
    Be careful not to overcook them, as they can become mushy.
    Season the zucchini noodles with salt and pepper.
    Set aside.
    Bring a pot of water to a boil.
    Add the shelled edamame beans and cook according to the package instructions, usually for about 5 minutes.
    Drain the edamame beans and rinse them under cold water to stop the cooking process.
    Set aside.
    Divide the zucchini noodles between two plates or bowls.
    Place the grilled salmon fillets on top of the zucchini noodles.
    Sprinkle the cooked edamame beans over the dish.
    Drizzle Lang's Mango Chilli Coconut Dressing (or your preferred dressing)generously over the salmon, zucchini noodles, and edamame.
    Garnish with fresh herbs like coriander and mint if desired.
    Sprinkle some coconut flakes on top for garnish.
    Drizzle over a fresh lime to add a zesty finish.
    Enjoy your Grilled Salmon with Zucchini Noodles and Edamame drizzled in Lang's Mango Chilli Coconut Dressing! It's a vibrant and flavourful meal that in corporates a variety of textures and tastes.
     

Home made Pizzas with prosciutto, mozzarella, olives, basil and Lang’s Bush Tomato Relish

 

Home made Pizzas with prosciutto, mozzarella, olives, basil and Lang's Bush Tomato Relish

Prep Time 10 minutes
Cook Time 20 minutes
Course Snack
Servings 8

Ingredients
  

  • 8 Rashers Prosciutto
  • 6 Slices Mozzarella
  • 10 Leaves Fresh Basil
  • 1 Handful Kalamata Olives
  • 1 cup Capsicum (red), sliced thinly for garnish

Instructions
 

  • Preheat your oven to 175°C.
    Arrange a layer of tortilla chips on a baking sheet lined with parchment paper or a baking dish.
    Sprinkle a generous amount of shredded mozzarella cheese evenly over the tortilla chips.
    Spoon dollops of Lang's Bush Tomato Relish over the cheese. Feel free to adjust the amount according to your preference for spiciness and flavor.
    Add another layer of tortilla chips on top, followed by more shredded mozzarella cheese and relish. Repeat the layers until you've used up all the ingredients.
    Place the baking sheet or dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
    Once the nachos are cooked, remove them from the oven and let them cool slightly.
    Serve the cheesy nachos with dollops of sour cream and diced ripe avocado.
    Enjoy your delicious and easy cheesy nachos with Lang's Bush Tomato Relish!
    It's a perfect snack for gatherings, movie nights, or whenever you're craving something flavorful and satisfying.

Easy Cheesy Nachos with
Lang’s Bush Tomato Relish

 

Easy Cheesy Nachos with Lang's Bush Tomato Relish

Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Servings 4

Ingredients
  

  • 1 bag Natural tortilla chips
  • 100 g Mozzarella Cheese
  • 1 tub Sour Cream
  • 1 ripe Avocado
  • 1 tsp Sweet paprika
  • 1 jar Lang's Bush Tomato Relish

Instructions
 

  • Easy Cheesy Nachos with Lang's Bush Tomato Relish is a mouthwatering snack that combines the flavors of melted mozzarella cheese, tangy sour cream, and creamy ripe avocado. Here's a simple recipe for you to enjoy:
    Preheat your oven to 175°C.
    Arrange a layer of tortilla chips on a baking sheet lined with parchment paper or a baking dish.
    Sprinkle a generous amount of shredded mozzarella cheese evenly over the tortilla chips.
    Spoon dollops of Lang's Bush Tomato Relish over the cheese. Feel free to adjust the amount according to your preference for spiciness and flavor.
    Add another layer of tortilla chips on top, followed by more shredded mozzarella cheese and relish. Repeat the layers until you've used up all the ingredients.
    Place the baking sheet or dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
    Once the nachos are cooked, remove them from the oven and let them cool slightly.
    Serve the cheesy nachos with dollops of sour cream and diced ripe avocado on top.
    Enjoy your delicious and easy cheesy nachos with Lang's Bush Tomato Relish!
    It's a perfect snack for gatherings, movie nights, or whenever you're craving something flavorful and satisfying.
Chicken Mignon with Roast Vegetables and a creamy Macadamia Mustard Dressing

Chicken Mignon with Roast Vegetables and Creamy Macadamia Mustard Dressing

Chicken Mignon with Roast Vegetables and a creamy Macadamia Mustard Dressing

Chicken Mignon with Roast Vegetables and a creamy Macadamia Mustard Dressing

Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 Chicken Breast
  • 8 Rashers of bacon
  • 1 tsp Salt & Pepper
  • 2 tbs Thymme

Instructions
 

  • Preheat your oven to 180°C (fan forced)
    Prepare the Chicken Mignon:
    Take each chicken breast and wrap a slice of bacon around it.
    Secure with toothpicks if necessary. Season the chicken with salt and pepper.
    Heat some olive oil in a large oven-safe pan over medium-high heat. Place the chicken mignons in the pan and sear them on both sides until the bacon is crispy, about 3-4 minutes per side. Transfer the pan to the preheated oven and bake for about 15-20 minutes or until the chicken is cooked through.
    Prepare the Roast Vegetables: While the chicken is baking, cut the assorted vegetables into bite-sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and thymme. Toss to coat the vegetables evenly. Roast in the oven for about 20-25 minutes or until they are tender and golden brown.
    Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Remove the toothpicks if used.
    Serve the Chicken Mignon alongside the roasted vegetables. Drizzle Lang's Gourmets creamy Macadamia Mustard dressing over the chicken and vegetables, or serve it on the side as a dipping sauce.
    Enjoy your delicious Chicken Mignon with Roast Vegetables and Creamy Macadamia Mustard Dressing!