Salads
Sweet Potato Salad
Ingredients For the Salad (Serves 4-6) 1 heaped tsp cumin seeds, lightly crushed ¼ bunch coriander, leaves picked 2 large sweet potatoes 2 chipotle chillies, in adobo sauce, chopped 1 red chilli, finely sliced 1 tin black beans, washed & drained 1 tin corn kernels, washed & drained 1 cos lettuce heart, roughly copped 1 tsp brown sugar 2 spring onions, sliced Olive oil Salt 1 lime, juiced For the Coriander Dressing 2 cloves garlic Salt 1 bunch coriander ½ bunch parsley 60ml sherry vinegar 150ml olive oil Pinch of sugar to taste MethodFor the Salad (Serves 4-6)Peel & chop the sweet potato into large chunks. Toss in a bowl with salt, pepper, lime juice, olive oil, cumin seeds & chipotle chilli. Roast in a hot oven 180° until tender. Lightly toast the corn in a dry pan and set aside. Allow to cool to room temperature, & toss with remaining ingredients. Serve with coriander dressing or season with lime juice olive oil & salt to taste. For the Coriander DressingBlend together in a food processor & season to taste.
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Super Healthy Green Salad
Ingredients 1 medium head of broccoli 100g lightly roasted shelled pistachio nuts, roughly chopped 100g lightly roasted pepito (pumpkin) seeds 60g barberries 3 spring onions, finely sliced 1 avocado chopped into small dice 250g red cabbage, finely sliced Handful of fresh rocket or baby spinach 1 zucchini, finely sliced ½ bunch mint, finely sliced ½ bunch parsley, chopped Juice 2-3 lemons to taste Olive oil Black pepper and salt to taste Method Combine all ingredients in a large bowl, and dress the salad with olive oil, lemon juice , salt and pepper to taste.
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Green Apple Slaw
Ingredients 1 Green apple, sliced 2 Spring onions finely sliced ¼ savoy Cabbage finely sliced Salt and pepper to taste Lime juice to taste ¼ bunch Parsley roughly chopped 1/4 bunch Coriander roughly chopped 1 small Celery heart , finely sliced 1 avocado sliced (optional) 4 sprigs Mint leaves, roughly chopped Olive oil to taste MethodPlace all chopped and sliced ingredients into a large bowl, season with salt, pepper, olive oil and lime juice to taste, or serve with coriander avocado dressing.
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Spinach and Peanut Salad
Ingredients 100g peanuts, roasted 1 bunch spinach, washed and drained 1 green chilli chopped 2-3 cloves garlic Salt 80-100ml olive oil 2-3 limes juiced, to taste 400g green beans Method In a blender puree the garlic, green chilli, half of the peanuts and lime juice, salt and about ½ of the spinach leaves. Add the oil and season to taste. Slice the beans in half lengthways and blanch in salted boiling water, drain and toss into iced water to cool. Finely slice the remaining spinach and toss the spinach and beans and enough of the dressing to coat in a bowl. Season to taste with more lime juice and salt if needed. Serve in a salad bowl and sprinkle with chopped peanuts.
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Cous Cous Salad
Ingredients1 large bowl Serves 10-12 as a sideFor the Cous Cous 150g cous cous 1 tsp chilli flakes 20g butter Pinch of salt 150ml boiling water For the Pumpkin ½ butternut pumpkin 2 tsp ras el hanout 100g pumpkin seeds, roasted 2 avocados, diced ½ head broccoli, finely chopped 200g red grapes, cut in half 1 small pomegranate, seeds (optional) 3 spring onions sliced 1 handful coriander, roughly chopped 1 handful parsley, roughly chopped 1 handful of mint 2 cloves garlic, crushed 1-2 lemons, juiced 3-4 tbsp extra virgin olive oil Salt & pepper MethodFor the Cous CousPlace the cous cous in a bowl and add the butter, chilli flakes and salt. Add the boiling water and cover with plastic wrap. Allow to sit about 15 minutes and then fluff with a fork. Set asideFor the PumpkinCut the pumpkin into inch cubes and toss in a bowl with a little oil, salt and ras el hanout. Roast in the oven until tender. Allow to cool.To AssembleIn a large bowl, combine the cous cous, pumpkin, grapes, avocado, broccoli, spring onion, pomegranate and herbs. Combine the garlic, lemon juice, salt, pepper and olive oil and toss over the salad with the pumpkin seeds. Lightly toss together and serve in a serving bowl.
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Cauliflower Salad
Ingredients ¼ head of cauliflower, cut into florets 200g green grapes, washed and picked 100g red grapes cut in half Croutons - to garnish 40g smoked almonds Mixed salad leaves Few parsley and mint leaves to garnish 15ml sherry vinegar 1 tsp honey Olive oil Salt pepper 1 small packet of haloumi wrapped with vine leaves 2 stalks celery heart roughly sliced MethodHeat a little oil in a frypan and fry the cauliflower until golden, season with salt and pepper. Set aside. In a small pan add the green grapes and add a drizzle of olive oil, sherry vinegar and the honey. Place in a hot oven for 10 minutes, then remove and reduce on the stovetop until syrupy. Heat a small pan with a little oil and add the haloumi and fry until golden. On a serving dish arrange the salad leaves and then sprinkle around the croutons, almonds, red grapes and cauliflower. Add the haloumi and the green grapes and spoon over the sauce from the grapes. Scatter with herbs, a drizzle of olive oil, and a splash of sherry vinegar.
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Moroccan Chicken Salad
Ingredients (1 large platter)For the Chicken 2 chicken breasts 2 tsp ras el hanout 1 clove garlic, crushed Olive oil Juice 1 lemon Salt Marinate the chicken for a few hours or overnight For the Salad ¼ bunch mint washed and picked ¼ bunch parsley washed and picked Harissa paste to drizzle 4 zucchini, sliced in ribbons 1 bunch radishes cut into wedges 2 oranges in segments ½ small pomegranate 1 red endive 1 red onion cut into rings Garlic yoghurt to serve For the Orange Dressing 2 tsp cumin seeds 1 orange zested 2 oranges, juiced 1 tsp honey 2-3 drops orange blossom water (optional) 60-80ml olive oil Red wine vinegar to taste Salt & pepper 2 oranges juiced and reduced until syrupy Method For the Orange DressingHeat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste. For the ChickenCook the chicken in the oven or grill until cooked through (about 12-15mins) Allow to rest a few minutes before slicing. For the Salad Combine the salad ingredients in a large bowl and lightly toss with some of the dressing. Arrange in a serving bowl, top with chicken, drizzle over a little more dressing, garlic yoghurt and harissa.
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Potato Salad
Ingredients 1 can white beans, rinsed and drained ½ red onion, sliced Celery heart, chopped 1 red pepper, roasted and sliced 3 tbsp parsley, chopped 2 chorizo, sliced Red wine vinegar Salt Pinch saffron Pepper to taste 1kg potatoes, cut into small chunks 1 spring onion, finely sliced 20mL olive oil (a good splash to taste) MethodCook the potatoes in salted water with a dash of white vinegar and saffron and cook until tender. Toss the warm potatoes in red wine vinegar and olive oil, salt and pepper. Fry the chorizo in a pan until golden. Remove, and add to the potatoes. Add the remaining ingredients toss, and season to taste.
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Poached Coconut Chicken Salad
IngredientsTo Poach 1 can coconut milk 500ml coconut water 350ml chicken stock 2 stalks lemon grass, bruised 6 kaffir lime leaves 1 inch piece ginger, sliced and bruised 10 peppercorns 1 spring onion, in large chunks 30ml fish sauce 2 chicken breasts Coriander stalks To Assemble 1 cucumber, sliced in ribbons ½ bunch coriander, roughly chopped Fried shallot (optional) to garnish 1 mango, sliced 100g snow peas, blanched ½ punnet cherry tomatoes, cut in half ½ red onion, sliced 1 handful bean sprouts ½ bunch rau ram picked (vietnamese mint) ¼ bunch mint, leaves picked 2 spring onions, sliced Watercress or snow pea sprouts For the Dressing 1 lime, juiced 1 chilli, sliced 20ml fish sauce 20g palm sugar 1 garlic 50ml coconut cream Method To Poach Combine all ingredients together in a saucepan, except the chicken, and bring to the boil. Add the chicken and simmer for 10 minutes, and turn off the heat. Leave to cool in the stock. Remove and cut in to slices. (You can strain the stock and use this as a base for a delicious Asian soup or curry stock) To Assemble In a large bowl lightly toss all the ingredients together. Arrange in a salad bowl with sliced chicken and drizzle with dressing. For the Dressing In a mortar and pestle crush the palm sugar, and add the garlic, lime juice, fish sauce and coconut cream, season to taste with fish sauce/sugar. Add the chilli and drizzle over the salad.
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Green Salad with Fried Goats Cheese
Ingredients 1 avocado, cut into wedges 4 asparagus spears, shaved into ribbons 1 zucchini, shaved in ribbons or cut in to matchsticks Handful salad greens ½ punnet yellow cherry tomatoes, cut in half ½ green apple, sliced Handful yellow & green beans, blanched 1 spring onion, sliced 1 handful basil leaves, mint leaves and parsley leaves 2 tbsp chopped parsley 2 tbsp mint chopped 1 lemon zest 1 small tub baby boccocini (or feta/goats cheese) 100g panko bread crumbs 1 egg Flour Salt Pepper Olive oil Pistachios to garnish For the Pistachio Dressing 60g pistachio 1 garlic clove Pinch salt 60ml olive oil 3 tbsp chopped parsley 15g grated parmesan 1 lemon juiced Method Combine chopped parsley, mint, lemon zest, salt and pepper with the bread crumbs. Roll the cheese in seasoned flour, egg, then the herbed crumb mix. Heat a little oil in a pan and gently fry the cheese until golden on both sides. Set aside. Combine all other ingredients in a large bowl and toss lightly with pistachio dressing. Place in a serving bowl and top with crumbed cheese and sprinkle with pistachios. For the Pistachio Dressing Crush the garlic salt and pistachios in a mortar and pestle. Add the remaining ingredients and season to taste.
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Salad in a Jar
Ingredients(Serves 4, with jars approx. 750ml capacity) For the 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 For the Orange Dressing 1 orange zest and juice ½ lemon juice 80ml olive oil Salt and pepper to taste 2 tsp dijon mustard For the Tahini Dressing 2 tbsp tahini Juice of 1 lemon Salt to taste 100g natural yoghurt 1 garlic clove crushed MethodFor the DressingsCombine all ingredients together and season to taste. For the SaladToss 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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Carrot Salad
Ingredients(serves 6-8) 60g split mung beans soaked in boiling water for several hours 200g grated carrots 80g grated coconut 3 radishes grated ¼ bunch Coriander chopped ½ tsp mustard seeds 1 sprig curry leaves 2 dried chillies Lemon juice to taste MethodHeat a little oil in a pan and add the mustard seeds, add the chilli and curry leaves and allow to pop. Remove from the heat and allow to cool. Combine all ingredients together and season with lemon juice and salt.
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