SALADS

Garden Salad with a maple, walnut and parsley dressing

 

 

Ingredients:

2 handfuls of mixed leaves (chard greens, kale, lettuce)

2 baby turnips, cut in julienne

4 radishes, sliced

1 red onion, finely sliced

1/4 cucumber, sliced

2 tbsp pure maple syrup

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 handful of walnuts, crushed

1 small handful of parsley, chopped

salt and pepper, to taste

 

Preparation:

Wash the leaves and shred if they are very big.

(I love using beet greens, chard, and turnip greens. Nothing goes to waste here!)                         

Toss the leaves with the onion, shredded turnip, radishes and cucumber.

Mix up the dressing, stir the maple syrup, olive oil, vinegar, parsley and salt and pepper to taste. Mix into the salad.

Sprinkle over the walnuts, serve immediately.            

Goes well with poached chicken, pan-seared trout or salmon, or as a side salad!

Curried rice salad with grapes 

Ingredients:

300 g cooked long grain rice

1/2 punnet of red grapes, cut in half

1 small bunch of spring onions, sliced

1 bunch of coriander, chopped

3 tbsp peanut oil

2 tbsp rice vinegar

1 tbsp curry powder

1/2 tsp cayenne pepper

salt and pepper, to taste

Preparation:

You can eat this salad cold or warm as a side, or served with fish, chicken, or grilled tofu.

Start with the dressing: mix the peanut oil with the rice vinegar, curry powder, cayenne pepper, salt and pepper.

Mix the dressing in with the rice.

Stir in the spring onions, grapes and coriander.

Serve with some lime wedges. (optional) 

Middle Eastern Style Coleslaw

Ingredients:

2 handfuls of washed spinach

1/4 head of red cabbage, shredded

2 carrots, grated

2 handfuls of mixed beansprouts

4 tbsp pumpkin seeds

2 tsp tahini

2 tbsp honey

2 tbsp lemon juice

pinch of cumin, ground

seeds of 1/2 pomegranate

salt and pepper, to taste

 

 

Preparation:

Mix together the spinach, cabbage,carrots and bean sprouts.

Make the dressing by mixing up the tahini, honey, lemon juice, cumin and salt and pepper to taste.

 

Drizzle over the salad.

 

Sprinkle on the pumpkin seeds and pomegranate seeds. Serve immediately.

Summer salad with anti-inflammatory turmeric dressing

 

Ingredients:

1 small head of iceberg lettuce

2 carrots peeled

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

4 radishes, sliced

2 tbsp extra virgin olive oil

1 tsp ground turmeric

Zest and juice of one lemon

Salt and black pepper

To serve: grilled chicken, 1 can chickpeas, poached salmon

Preparation:

Chop the iceberg lettuce roughly and put in a large bowl.

Thinly slice the carrots diagonally and add to the lettuce.

Add the cherry tomatoes, red onion, radishes and toss.

Mix together the dressing: mix lemon zest and juice, olive oil, turmeric, salt and freshly ground black pepper to taste.

Drizzle the dressing on the salad and serve with a protein of your choice.

Portuguese Marinated Carrots

Ingredients:

4-6 large carrots, peeled

2-3 cloves of garlic, peeled and chopped

1 bay leaf

3 tbsp white wine vinegar

3 tbsp extra virgin olive oil

Salt and pepper, to taste

 

Preparation:

Slice the carrots in about 1/2 centimetre thick slices. 

Boil in salted water, with the bay leaf for about 10 minutes.

Drain the water and add the garlic, vinegar, olive oil and plenty of salt immediately, the heat will help absorbing the flavour.

Add pepper to tastes.

Serve once cooled down, as a side salad or with tapas.

Beetroot, orange and feta salad

Ingredients:

1 bunch of beets, with leaves

1 red onion, thinly slices

2 oranges

2 tbsp balsamic vinegar

2 tbsp olive oil

100 g feta

1 handful walnuts (optional)

Preparation:

Cut off the leaves of the beets and wash them. Set aside while you wash the beets.

Boil the beets for about 20 minutes in salted water until they soften slightly (you don't want them to be too soft)

Drain and wait until the beets are cool enough to handle and rub off the skins (washing up gloves are great to protect your hands here)

If the beets are large, half or quarter them. Drizzle over the balsamic vinegar, oil, orange zest. Mix.

Peel and thinly slice the oranges. 

Put some of the beets and leaves on a plate, decorate with sliced onion, some orange slices, crumbed feta and walnuts, drizzle on some leftover dressing.

 

Courgette noodle salad with tofu and a satay dressing

  

Ingredients:

2 courgettes, spiralled

1 cup edamame beans, defrosted if frozen

1 avocado, cut into squares

1 handful coriander, chopped

Lime wedges, to serve

1 pack tofu, chopped into squares

2 tbsp crunchy peanut butter

1 tsp chilli flakes

Juice and zest of one lemon

1/2 can coconut milk

2 tbsp tamari sauce

2 tbsp coconut oil

 

Preparation:

Heat up a frying pan and pop in the coconut oil. Once melted, fry off the tofu, until browned.

In 4 separate bowls, divide the courgette noodles, edamame beans, avocado and coriander.

Meanwhile, mix up the dressing. Mix the coconut milk with the peanut butter, chilli, tamari, lemon juice, and salt and pepper.

Arrange the tofu on top of the bowls and drizzle on the satay sauce.

Decorate with some toasted whole peanuts if you wish.

Serve with lime wedges.

Lentil, beet and pear salad

Ingredients:

1 pack of fresh lamb lettuce

3/4 cooked and peeled beetroots

1 tin lentils, rinsed

1 pear, washed and sliced

1 handful of walnuts

salt and pepper

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

1 tsp dijon mustard

Preparation:

Wash the lamb lettuce, chop the beets into wedges.

Toss together with the lentils, pear and walnuts.

Season with salt and pepper.

Mix up the dressing by whisking together the olive oil, vinegar and mustard.

Drizzle over the salad, or serve on the side.

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