Splendid Salads
This summer has been my salad summer. So many great salads! Below are 3 recipes, for some of my favourites. Let me know what you think.
Green Salad with tahini dressing
Ingredients
- 100 g mixed leaves washed
- ½ cucumber made into ribbons using a vegetable peeler
- 50 g broccolini steamed
- 50 g asparagus or green beans steamed
- 100 g shelled edamame or peas
- 25 g parmesan made into ribbons using a vegetable peeler
For the dressing
- 30 ml lemon juice
- 60 ml olive oil
- 30 ml tahini
- 15 ml honey
- salt and pepper
Instructions
- Place all the greens on a large plate or platter. Place the Parmesan ribbons on top
- Make the dressing by mixing all the ingredients in a bottle. Tighten the lid and shake until well mixed. Check the seasoning.
- Pour the dressing over the salad and toss lightly. Serve and enjoy.
Roast vegetable salad with pesto dressing
Ingredients
- 500 g mixed vegetables for roasting Suggested: butternut, red pepper, sliced onion, courgette, sweet potato, baby potatoes, brinjal, carrots.
- 3 cloves garlic
- 1 sprig rosemary
- 15 ml olive oil
- salt and pepper
- 100 g baby spinach washed
For the dressing
- 45 ml pesto
- 30 ml olive oil
- 60 ml plain yoghurt
Instructions
- Prepare your vegetables for roasting. Use the vegetables that you like or have handy. Cut the slower cooking vegetables into smaller pieces than the quick cooking vegetables (eg butternut and sweet potato should be cut into smaller pieces than the courgettes and red peppers). Add in the garlic cloves whole and the sprig of rosemary.
- Toss all the veg with 15ml olive oil, salt and pepper. Roast in a hot oven for 30 - 45 minutes or air fry for about 12-15 minutes. Times depend on the type of veg you are using and how big the pieces are.
- Remove from the oven and set aside to cool.
- On a large plate arrange a bed of spinach. Arrange the vegetables on top (warm or cool)
Make the dressing
- Place all the ingredients in a jar. Close the lid tightly and shake well to combine
- Top the salad with your dressing, serve and enjoy
Beetroot and Feta Salad
A fresh summer recipe
Ingredients
- 500 g Beetroots raw or the precooked ones if available
- 15 ml olive oil
- 2 wheels feta diced
- 1 cup chopped parsley
- 175 g pomegranate rubies
- Salt and pepper to taste
Vinaigrette
- 15 ml balsamic vinegar
- 45 ml olive oil
- 5 ml Italian herb seasoning or similar
- honey to sweeten if desired
Instructions
- If you are using raw beetroots, peel and quarter them. If you are using pre-cooked beetroots (I get the vacuum-packed one in the veg aisle) just quarter them. Place the beetroots on a baking tray or the air fryer tray. Drizzle them with olive oil and a little salt and pepper.
- Roast the beetroots at 180℃ in the oven or in the air fryer and cook until carmalized and starting to crisp. The raw beetroot will take about an hour in the oven or 15-20 minutes in the air fryer, check that they are cooked through by inserting a fork. The cooked ones just needs to roast for a few minutes.
- Remove from the oven and set aside to cool slightly
- On a large plate arrange the beetroots, feta, chopped parsley, and pomegranate seeds
Make the vinaigrette
- Mix all the ingredients in a clean jar. Close the lid tightly and shake well to combine. Check the seasoning and add a little honey or sugar if desired.
- Drizzle the dressing over and toss lightly. Serve and enjoy.
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