Salads
WECK JAR SALAD
Serves 4, with weck jars approx. 1L capacity INGREDIENTS Salad 2 sweet potatoes, cut into chunks and roasted Rocket 80g slivered almonds, toasted 2 tins chickpeas, drained and rinsed 1 pomegranate, seeds removed 2 pieces danish feta, cut into chunks ½ lemon, juiced 1 cos lettuce, chopped Orange Dressing 1 orange zest and juice ½ lemon juice 80ml olive oil Salt and pepper to taste 2 tsp dijon mustard Tahini Dressing 2 tbsp tahini Juice of 1 lemon Salt to taste 100g natural yoghurt 1 garlic clove crushed METHOD 1. Combine all ingredients for the dressing together and season to taste. 2. For the salad, toss the chickpeas in lemon juice, 1 tsp ground cumin and coriander, ½ tsp chilli powder and salt to taste. Lightly fry the chickpeas for a few minutes, set aside. Layer the salad ingredients in a jar, and drizzle over the orange dressing, and a dollop of the tahini dressing.
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Summer Burrata and Grilled Peach Salad
INGREDIENTS · 220g burrata cheese· 3 firm, white peaches sliced into quarters· Olive oil spray· 1 tbsp brown sugar· ½ cup balsamic glaze· 4 cups rocket (or baby spinach)· ¼ cup pine nuts (toasted)· ¼ cup olive oil· Cracked black pepper METHOD · Heat a Cast Iron Grill Plate, on medium heat and spray with olive oil.· Prep peach slices by sprinkling the cut side with brown sugar. Grill the peach slices each side for approximately 2-3 minutes, or until the grill lines are visible and you can see the caramelisation of the peach edge. ASSEMBLY · Arrange rocket (or baby spinach) on a large bowl, and layer with grilled peach slices and pieces of burrata. Dress salad with toasted pine nuts (to taste) and a drizzle of olive oil and the reduced balsamic vinegar. Season with cracked black pepper as desired.
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PEAR WALNUT & PROSCIUTTO SALAD
Ingredients: 2-3 ripe but firm pears Juice of 1/2 lemon 3 cups rocket or baby lettuce 1 cup Spinach 4 Tbsp walnuts Prosciutto slices Fresh ground pepper Dressing: 1 tsp Dijon mustard 2 Tbsp white balsamic vinegar 3 Tbsp macadamia oil or any nut oil Olive oil 2 Tbsp walnuts 1 Tbsp honey Salt and pepper to taste Method: 1. Make the Dressing: In a small food processor, combine mustard, walnuts, and vinegar. Process for 1 minute. While blending, slowly drizzle in the oil through the top. If the dressing is too thick, adjust with extra olive oil to your desired consistency. Season with salt and pepper to taste. 2. Prepare the Pears: Slice the pear into 2cm slices. Sprinkle the slices with lemon juice to prevent browning. 3. Assemble the Salad: Arrange rocket and spinach on plates. Fan out the pear slices on top. Scatter prosciutto and nuts over the salad. Drizzle with dressing and finish with freshly cracked black pepper.
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Greek Potato Salad
Ingredients: Salad Baby potatoes (unpeeled) Sun dried tomatoes Kalamata Olives Red Onion Capers Fresh dill Feta Cheese Salad Dressing Olive oil Red wine vinegar Garlic Dry Mustard Oregano Thyme Salt & pepper Method: Cook the potatoes: Salt your water and simmer potatoes for about 15 minutes until fork-tender. Make the dressing: Combine dressing ingredients in a jar, shake well, and set aside. Prep the potatoes: Once cooled, cut potatoes into bite-sized chunks. Season the potatoes: Drizzle warm potatoes with caper brine or red wine vinegar and let cool. Toss everything together: Combine potatoes with olives, onion, capers, sun-dried tomatoes, dill, and feta. Toss with dressing and adjust seasoning. Top with extra feta and dill for a finishing touch.
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Moroccan Chickpea Salad with Carrots, Quinoa & Feta
Ingredients For the Salad: ⅔ cup uncooked quinoa 2 cans reduced-sodium chickpeas, rinsed and drained 3 cups grated carrots pre-grated 5 ounces baby arugula ⅓ cup toasted pistachios, almonds, or pumpkin seeds (pepitas) ⅓ cup crumbled feta (omit for vegan option) ¼ cup golden raisins or chopped dried dates 3 tablespoons chopped fresh mint For the Dressing: 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice (about 1 small lemon) 1 teaspoon Dijon mustard 1 teaspoon maple syrup or honey ¾ teaspoon ground chili powder ½ teaspoon kosher salt (plus additional to taste) ¼ teaspoon ground cinnamon Instructions Cook the Quinoa: In a medium saucepan, cook the quinoa according to the package directions. Once cooked, fluff with a fork and set aside to cool slightly. Prepare the Dressing: While the quinoa is cooking, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, chili powder, kosher salt, and ground cinnamon in a small bowl or measuring cup. Taste and adjust seasoning as needed. Combine Salad Ingredients: In a large serving bowl, combine the chickpeas and grated carrots. Add Quinoa and Dressing: Add the cooked quinoa to the bowl. Pour the dressing over the salad and stir gently to combine until everything is evenly coated. Add Remaining Ingredients: Fold in the baby arugula (note that if you’re not eating all of the salad right away, you might want to add the arugula just before serving to keep it fresh). Sprinkle with the toasted pistachios, crumbled feta, raisins, and chopped mint. Serve: Enjoy immediately or refrigerate until ready to serve. The salad can be stored in the refrigerator for up to 2 days.
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Classic French Style Potato Salad
Ingredients 1.5lbs (680g) small potatoes (gold, red-skinned or a mix)1 tbsp salt2 tbsp Extra Virgin Oil Oil1 tbsp red wine vinegar1 tbsp Dijon Mustard1 tbsp Grainy Mustard1 tsp salt¼ tsp freshly ground black pepper4 tbsp fresh dill, chopped1 shallot, peeled and diced5-6 cornichons diced1 tbsp cornichon juice Method Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch. Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine. Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste. Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill
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Mango Salsa
Ingredients 2 x Ripe Mangoes, peeled, pitted & diced 2 x Jalapenos, seeded & diced 1 x red onion, peeled & diced 1/2 cup of chopped cilantro Juice of 1 fresh lime Method 1. Combine all ingredients in a medium sized bowl until mixed together. 2. Season mixture with salt & pepper 3. Serve immediately with chips, bread, or meat. Alternatively keep refrigerated before serving.
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Antipasto Chopped Salad
Ingredients ¼ red onion thinly sliced 2 small cucumbers chopped ½ cup marinated artichokes chopped 3 cups ice berg lettuce chopped 50g sopressa salami chopped 50g ham chopped Shaved provolone cheese Fresh torn basil leaves for topping Dressing Ingredients ¼ cup pepperoncini liquid 1 Tbsp red wine vinegar 2 Tbsp honey 1 Tbsp mayonnaise this helps emulsify the dressing 1 tsp dijon 1 tsp oregano ¼ tsp kosher salt ¼ tsp black pepper ½ cup olive oil ⅓ cup grated pecorino romano Method 1. Add lettuce, red onion, and cucumber to a large salad bowl and set aside. 2. Add all dressing ingredients to a jar or bowl and shake or whisk until combined. 3. Add as much dressing as you would like to the salad bowl. Toss to coat the salad, and add salt and pepper to season. 4. Top the salad with remaining ingredients - artichokes, salami, ham, cheese, and basil. 5. Enjoy this salad on its own or in a sandwich!
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Leafy Greens with Pomegranate Seeds
Serves 4-6 For Salad: 300g mixed leaves 1 cup pomegranate seeds ½ cup feta, crumbled 1 cup toasted walnuts 1 cup balsamic dressing (recipe below) For Balsamic Dressing: ¼ cup balsamic vinegar 1 teaspoon brown sugar 1 garlic clove, minced ½ teaspoon salt ½ teaspoon freshly ground black pepper ¾ cup olive oil For Balsamic Dressing:Place all ingredients into a salad shaker. Shake to combine and adjust seasonings as desired. If not using dressing immediately, cover and refrigerate. Shake before use to redistribute ingredients. For Salad:Lightly crush toasted walnuts and set aside. Combine mixed greens in a salad bowl with pomegranate seeds, feta and crushed walnuts. Toss with half of balsamic dressing before serving. Taste and adjust seasonings as desired, adding more of any ingredient or dressing.
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Sunomono Salad
Serves 6-82 Lebanese cucumbers or 1 Continental cucumber ½ red onion, finely sliced 30g dried wakame seaweed. 1 large or 2 small avocados, diced 1 tsp toasted sesame seeds to garnish 30ml rice vinegar 1 tsp caster sugar 1 tsp soy 2 tablespoons dashi stock Lemon slices to garnish salt Peel cucumber and slice lengthways. Remove seeds with a teaspoon and then slice. Lightly salt and set aside for 10 minutes. Squeeze out moisture and place in a large bowl and add the avocado and sliced onion. Pour boiling water over the wakame and set aside to plump up. Drain and squeeze out excess moisture, Add to the salad mix .Combine rice vinegar, sugar, dashi and soy and season to taste. Spoon onto the salad and toss lightly. Serve in a bowl and sprinkle over sesame seeds and lemon slices. Serve chilled.
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Beetroot and Orange Salad
Serves 4-6 rocket leaves ½ celery heart finely sliced 50g toasted walnuts 3 sprigs mint leaves 3 sprigs dill 2 boiled beetroots, peeled and sliced 2 oranges, peel removed and sliced Olive oil 1 tbsps. red wine vinegar Arrange rocket on platter or shallow serving bowl. Add orange, beetroot slices and celery leaf, garnish with walnuts and herbs salt pepper and a drizzle of olive oil and vinegar.
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Kiwi Salad
2 kiwifruits, peeled & sliced3 sprigs of mint2 sprigs dill½ small cucumber, sliced20g pumpkin seeds, toasted40g cooked quinoa Salad greensIn a serving bowl layer the salad greens, sprinkle over the cucumber, herbs and kiwi. Add the quinoa and toasted seeds and dress with dressing.1 lime zest and juice1 tbsp. honeySalt and pepperOlive oil1 tbsp. rice vinegarCombine ingredients together, season to taste and set aside
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