Create fresh, fuss-free and feel-good recipes this summer with Maille’s Honey Dijon Mustard.
We’ve partnered with some of Australia’s favourite chefs to create classic Australian summer staples, with a Maille Honey Dijon Mustard twist.
Mediterranean Honey Dijon Mustard summer salad
Elevate your summer salad game with Melanie Lionello’s favourite Mediterranean-inspired salad with Maille Honey Dijon Mustard.
Dressing ingredients
2 heaped tbsp Maille Honey Dijon Mustard
1 tbsp capers, chopped
1 shallot, finely diced
1/4 cup combined of dill and parsley, chopped
Juice of two lemons
1/2 cup extra virgin olive oil
Salt and pepper to taste
Salad ingredients
1 cup freekeh
2.5 cups chicken or vegetable stock
225g haloumi, diced and pan fried until golden
1/3 cup continental parsley, chopped
1/3 cup dill, chopped
1 zucchini, peeled into ribbons (raw)
8-10 baby chat potatoes, cooked and halved
Method
- Combine all dressing ingredients and store in an airtight jar until ready to use.
- To prepare the salad, bring freekah and stock to boil in a saucepan then reduce to a simmer for 30 minutes until tender. Then drain and rinse with cool water. Set aside to dry.
- Add all ingredients into a bowl and pour over dressing. Serve warm.
Honey Dijon Mustard BBQ Grilled Lamb Loin
Lamb ingredients
2 tbsp Maille Honey Dijon Mustard
1 large sprig rosemary, roughly chopped
2 cloves garlic, sliced
2 tbsp olive oil
8 lamb loin chops
Salt, pepper
8 baby capsicums, halved
Bean salad ingredients
300g green beans, trimmed
1 punnet grape tomatoes, halved
1 400g white beans, rinsed well
1 tbsp Maille Honey Dijon Mustard
Handful flat leaf parsley, finely chopped
Zest & juice 1 lemon
1 tbsp olive oil
Optional – Cos lettuce or green leaf salad to accompany
Method
- Combine the Maille Honey Dijon Mustard, rosemary, garlic, and olive oil in a small bowl. Spoon this over the lamb, season with salt, pepper and marinate for at least 10 minutes or overnight.
- Bring a large pot of water to the boil, blanch the beans for 1 minute, drain, refresh with cold water, drain well again, then combine with the tomatoes, white beans, mustard, parsley, lemon zest & juice and olive oil, seasoning to taste.
- Preheat a BBQ on a medium/high heat and cook the lamb & baby capsicums, cooking the lamb to your liking, turning throughout the cooking to char nicely. For medium, approx. 6 minutes total cooking time, then rest.
- Remove the capsicums once nicely charred and serve with the lamb, bean salad, and more mustard.
Fuss-free Honey Dijon Mustard salad dressing
A little bit sweet, a little bit tangy, Sophie Fisher’s easy salad dressing with Maille Honey Dijon Mustard is the perfect base for fresh summer salads.
Ingredients
1 tbsp Maille Honey Dijon Mustard
1/3 cup freshly shaved parmesan
Juice of 1 lemon
1/3 cup olive oil
1 tbsp rice vinegar
1 clove garlic, minced
1 tbsp honey
Salt, to taste
Method
- Place all ingredients in a jar, shake well until combined.
- Pour over any salad you like, or Sophie’s summer favourite of roasted kale, avocado, edamame beans and shaved parmesan.
