VEGETARIAN

image

In this chapter you’ll find some salads that use only one or two seasonal vegetables to create something really special. Perfect for when you’re eating alone or sharing a quiet lunch with a friend, or before or after a night out, these salads also make elegant first courses for more serious meals, tantalising the tastebuds in anticipation of what’s to come. Some of the lighter salads even make good accompaniments to other dishes.

Salads allow you to run wild with your imagination and creativity. Here you will learn to make fresh, innovative, vegetarian dishes using a wide spectrum of colours, textures and flavours. Always be sure to use the freshest produce available to get as many nutrients and minerals into your body as possible. Through the heat of summer and the chill of winter, there’s a salad here for every season and occasion. Enjoy and experiment, and make salads a part of your every day.

CUCUMBER SALAD

THIS DISH IS PART SALAD, PART PICKLE, BUT TOTALLY DELICIOUS. THE OVERALL FRESHNESS OF THE FLAVOURS BELIES ITS SIMPLICITY. THIS IS THE PERFECT SALAD TO SERVE ON SCORCHING-HOT DAYS WHEN YOU JUST DON’T FEEL LIKE EATING ANYTHING HEAVY. IT MAKES A WONDERFUL ACCOMPANIMENT TO A SIMPLE PIECE OF GRILLED FISH OR CHICKEN, AND AS AN ADDED ADVANTAGE IT’LL BE EVEN BETTER THE NEXT DAY.

image

DRESSING

  1. 1.Place the cucumber and onion slices in a bowl.
  2. 2.Mix the dressing ingredients together.
  3. 3.Sprinkle over the chopped dill and mix well.
  4. 4.Chill the salad in the fridge for at least an hour before serving to allow the flavours to develop.

TOMATO AND ONION SALAD

THIS IS SIMPLICITY ITSELF AND ANOTHER FAVOURITE THAT HAS STOOD THE TEST OF TIME, BEING QUICK YET UTTERLY DELICIOUS. BURSTING WITH FRESH FLAVOUR, THIS SALAD MAKES AN IDEAL ACCOMPANIMENT TO HEAVIER MEAT DISHES AS IT CUTS THROUGH THE RICHNESS OF THE MEAT TASTE. AS ITS APPEAL LIES IN ITS FRESHNESS AND SIMPLE PREPARATION, CHOOSE ONLY THE BEST RIPE TOMATOES YOU CAN FIND.

image

DRESSING

  1. 1.Mix the tomato and onion slices in a shallow dish.
  2. 2.Whisk together the dressing ingredients and pour over the tomato and onion.
  3. 3.Marinate in the fridge for at least 30 minutes before serving. Garnish with fresh origanum.

LEMON MUSHROOM SALAD

THIS IS A DELICIOUS SIDE DISH TO SERVE WITH FISH, AS THE LEMON DRESSING IS THE PERFECT COMPLEMENT AND THE MEATY MUSHROOMS GIVE EXTRA OOMPH. THE BEST WAY TO STORE MUSHROOMS IS TO KEEP THEM, UNWASHED, IN BROWN BAGS ON THE LOWEST SHELF OF THE FRIDGE. WHEN CLEANING MUSHROOMS, DON’T RINSE THEM UNDER RUNNING WATER – RATHER WIPE THEM CLEAN, OTHERWISE THEY ABSORB THE WATER AND BECOME SOGGY.

image

DRESSING

  1. 1.Heat the oil in a frying pan and fry the mushrooms and garlic until brown and soft. Remove from the heat and set aside to cool.
  2. 2.Arrange the mixed greens on a platter.
  3. 3.Slice the hard-boiled eggs in half and place on top of the greens, then scatter over the cooled mushrooms followed by the goat’s milk cheese cubes.
  4. 4.Mix the dressing ingredients and pour over the salad.

FENNEL AND RADISH SALAD

YOU WOULD EXPECT THE ANISE FLAVOUR OF THE FENNEL TO FIGHT WITH THE TANGINESS OF THE RADISH, AND YET HERE THEY SING HARMONIOUSLY IN A PERFECT MARRIAGE OF UNUSUAL FLAVOURS. MAKE THIS SALAD AS CLOSE TO SERVING AS POSSIBLE, AS THE RED OF THE RADISH SKIN TENDS TO BLEED INTO THE BODY OF THE RADISH, MAKING IT LESS VISUALLY APPEALING. ALSO, FEEL FREE TO SUBSTITUTE THE ROCKET WITH ANY OTHER SALAD LEAVES YOU MAY HAVE ON HAND.

image

DRESSING

  1. 1.Mix the fennel, radishes, onion and rocket in a bowl.
  2. 2.Whisk together the dressing ingredients and pour over the salad, ensuring everything is well coated. Serve immediately.

BUTTERNUT AND MOZZARELLA SALAD

ALTHOUGH BUTTERNUT IS NOW AVAILABLE ALL YEAR ROUND, IT’S ESSENTIALLY A WINTER FRUIT. THAT’S RIGHT, IT’S NOT ACTUALLY A VEGETABLE AS MANY THINK, BUT RATHER A FRUIT BECAUSE IT HAS SEEDS. BUTTERNUT IS A FILLING, FRIENDLY FOOD CHOICE DUE TO ITS HIGH DOSE OF DIETARY FIBRE. THE MOZZARELLA IN THIS SALAD ALSO SATISFIES A NUTRITIONAL NEED AS IT HAS WATER-SOLUBLE VITAMINS THAT THE BODY DOESN’T STORE. TOGETHER THEY MAKE A HEARTY SIDE DISH TO BE ENJOYED DURING THE CHILLIER MONTHS OF THE YEAR.

image

DRESSING

  1. 1.Preheat the oven to 180 °C.
  2. 2.Peel and slice the butternut as you would a pawpaw or buy pre-cut butternut chunks to save time.Place the butternut slices on a baking tray, drizzle with the olive oil and season with salt and pepper.
  3. 3.Roast in the oven for about 20 minutes. Don’t overcook as the butternut will become too soft. Then place under the grill for a few minutes to slightly crisp the edges. Remove from the oven and set aside to cool.
  4. 4.Arrange the mixed greens on a platter.
  5. 5.Tear the mozzarella balls into pieces and scatter these over the greens. Place the cooled butternut slices on top. Sprinkle the sunflower seeds over the whole salad.
  6. 6.Mix the pesto and olive oil and pour over the salad. Serve at room temperature.

WATERMELON AND FETA SALAD

WHENEVER I THINK OF WATERMELON I THINK OF HOLIDAYS AT THE BEACH, THE SMELL OF THE SEA, THE SAND BETWEEN MY TOES, SEEING WHO CAN SHOOT THE WATERMELON PIPS THE FURTHEST … WHAT BETTER WAY TO CELEBRATE SUMMER THAN WITH THIS DELECTABLE COMBINATION OF SWEET, THIRST-QUENCHING WATERMELON AND SHARP, SALTY FETA?

DRESSING

  1. 1.Cut the rind off the watermelon and remove as many of the pips as you can. Cut the flesh into cubes.
  2. 2.Break up the feta and mix with the watermelon, seeds, olives and mint in a bowl.
  3. 3.Whisk together the dressing ingredients and pour over the salad.
  4. 4.Chill in the fridge before serving.

ROASTED TOMATO, AVOCADO AND LENTIL SALAD

TOMATOES STIMULATE THREE TASTE SENSATIONS: SWEET, SOUR AND SAVOURY. IN A GOOD TOMATO, ALL THREE FLAVOURS WORK IN COMBINATION TO CREATE A PERFECTLY BALANCED FLAVOUR. COOKED TOMATOES ARE BETTER FOR YOU AS MORE BENEFICIAL NUTRIENTS ARE RELEASED IN THE COOKING PROCESS.

DRESSING

  1. 1.Preheat the oven to 180 °C.
  2. 2.Place the halved tomatoes onto a greased baking tray and roast until they start to soften.
  3. 3.Remove from the oven, sprinkle over the sugar and set aside to cool.
  4. 4.Place the lentils and chilli in a bowl.
  5. 5.Peel and chop up the avocados and add to the bowl along with the cooled tomatoes.
  6. 6.Whisk together the dressing ingredients and pour over the salad. Carefully mix, making sure you don’t break up the avocado.

BEETROOT, QUINOA AND ROCKET SALAD

THIS SALAD CAN BE SERVED COLD OR AT ROOM TEMPERATURE AND IS SUBSTANTIAL ENOUGH TO BE EATEN AS A MAIN COURSE. QUINOA IS CONSIDERED A COMPLETE PROTEIN AND ISN’T ACTUALLY A GRAIN, AS COMMONLY THOUGHT, BUT RATHER PART OF THE SPINACH FAMILY. COOKING BEETROOT CAN BE QUITE MESSY, SO IF YOUR FINGERS TAKE ON THE SAME SHADE AS THE BEETROOT, SIMPLY RUB THEM WITH LEMON JUICE AND SALT BEFORE WASHING WITH SOAP AND WATER. A GOOD TIP WHEN PREPARING BEETROOT FOR COOKING IS TO KEEP SOME OF THE STALK INTACT, AS THIS WILL STOP THE COLOUR ‘BLEEDING’ DURING THE COOKING PROCESS.

image

DRESSING

  1. 1.Bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover and simmer until soft and all of the water has been absorbed, about 15 minutes.
  2. 2.In a separate pot, boil the beetroot until soft, then drain and set aside to cool. Once cooled, peel and quarter the beetroot.
  3. 3.Combine all the ingredients in a serving bowl.
  4. 4.Whisk together the dressing ingredients and pour over the salad, tossing well.

AUBERGINE AND SWEET PEPPER TOWERS

THIS WONDERFULLY COLOURFUL DISH HAS A RICH SMOKY FLAVOUR. THE RED PEPPERS ARE ESPECIALLY SWEET; THE GREEN PEPPERS ARE STRONGER AND MORE PIQUANT; WHILE THE YELLOW PEPPERS SIT COMFORTABLY IN BETWEEN. THIS IS A PERFECT DISH FOR COOKS WHO WANT TO BE MORE ADVENTUROUS, AS IT DOES TAKE A LITTLE TIME. BUT IT’S CERTAINLY WORTH THE EFFORT AND WILL BE ENJOYED BY ALL.

image

  1. 1.Preheat the oven’s grill. Arrange the peppers on a baking tray and place under the grill for about 10 minutes, turning occasionally to blacken all sides. When they are ready, place the peppers in sealable bags and allow to sweat for about 30 minutes. Don’t mix them; rather keep the colours separate.
  2. 2.Once the peppers have cooled, remove them from the bags and peel off their skins. Next, cut them in half and remove all the seeds and membranes. Using a cookie cutter about 7 cm in diameter, cut a circle from each of the pepper halves and finely chop the leftover bits.
  3. 3.Place the leftover peppers in a bowl along with the garlic and onion.
  4. 4.Whisk together the olive oil, lemon juice and vinegar and mix into the pepper mixure.
  5. 5.Heat some olive oil in a non-stick fryng pan and fry the aubergine slices until softened.
  6. 6.Using the same cookie cutter as before, cut a circle from each of the feta rounds.
  7. 7.To assemble the towers, place a round of feta on the bottom and top with alternate layers of aubergine and pepper slices. Scatter the leftover pepper mixture on top, garnish with micro leaves and season to taste.

BABY MARROW CARPACCIO

SOME OF THE SIMPLEST DISHES ARE ALSO THE MOST ENJOYABLE. THIS ONE IS NO EXCEPTION: IT’S MADE IN MINUTES AND HAS A SMOOTH, FRESH FLAVOUR. THE DRESSING OF OLIVE OIL, LEMON JUICE, THYME AND GARLIC IS AN EXCELLENT FOIL FOR THE FETA, AND COMPLEMENTS THE BABY MARROW AND AVOCADO, CREATING A GENTLE YET DELICIOUS FLAVOUR. THIS IS BEST SERVED WITH COLD MEATS AND BAKED POTATOES.

image

DRESSING

  1. 1.Without peeling, slice the baby marrows into thin ribbons (I use a veggie peeler). If the marrows are too big, cut them in half, otherwise they will be quite difficult to eat.
  2. 2.Peel and chop the avocados and feta into similar-sized pieces.
  3. 3.Arrange all the ingredients on a platter.
  4. 4.Whisk together the dressing ingredients and pour over the salad, ensuring everything is well coated.
  5. 5.Leave to stand for at least 30 minutes before serving to allow the flavours to deepen.

AUBERGINE AND LENTIL SALAD

THE PURPLE, MEATY FRUIT USED IN THIS RECIPE GOES BY MANY NAMES: AMERICANS CALL IT EGGPLANT, THE ENGLISH CALL IT AUBERGINE, SOUTH AFRICANS CALL IT BRINJAL AND THE ITALIANS CALL IT MELANZANA. IN RENAISSANCE ITALY IT WAS KNOWN AS MALA INSANA (‘CRAZY APPLE’), AS THEY BELIEVED IT HAD HALLUCINOGENIC PROPERTIES. ACCORDING TO AN OLD JAPANESE PROVERB, ‘IF YOU SEE MOUNT FUJI, A HAWK AND AN AUBERGINE ON NEW YEAR’S DAY, YOU WILL BE FOREVER BLESSED.’ THIS SALAD CAN BE MADE A COUPLE OF HOURS IN ADVANCE AND KEPT IN THE FRIDGE.

DRESSING

  1. 1.Heat a little oil in a non-stick frying pan and fry the aubergine and onion until soft. Remove from the heat and drain on paper towel.
  2. 2.Cook the peas in a pot of boiling water until just cooked, about 5 minutes. They must not be too soft. Combine the peas, lentils, feta, aubergine, onion, dill and mint in a bowl.
  3. 3.Whisk together the dressing ingredients and pour over the salad. Give it a good stir to ensure the dressing coats all the ingredients.
  4. 4.Chill in the fridge until ready to serve.

BEETROOT, FETA AND MINT SALAD

I LOVE THE FRESHNESS OF THE MINT NESTLED BETWEEN THE DEEP RUBY BEETROOT AND THE BRIGHT PINK FETA (THANKS TO THE BEETROOT). THE CRUNCHY RICE CAKES ADD ANOTHER LAYER OF TEXTURE AND IT’S ALL ENHANCED BY THE SWEETNESS OF THE BALSAMIC DRESSING.

DRESSING

  1. 1.Boil the beetroot in a pot of water until soft. Drain and set aside to cool. Once cooled, peel and dice the flesh so that you have roughly 2 cups.
  2. 2.Mix the beetroot, feta and mint in a bowl.
  3. 3.Whisk together the dressing ingredients and pour over the salad, ensuring everything is well coated.
  4. 4.Scatter the crumbled rice cakes over the top just before serving. Don’t do this too soon as they tend to go soggy.

SPICY BUTTER BEAN SALAD

I FIND THERE’S NOTHING MORE TEMPTING THAN A SALAD WITH A TOUCH OF CHILLI FOR EXTRA FLAVOUR. HERE THE CHILLI BALANCES PERFECTLY WITH THE SALTINESS OF THE FETA AND THE CREAMINESS OF THE BUTTER BEANS. IT’S BEST TO SERVE THIS SALAD WELL CHILLED, MAKING IT GREAT FOR RELAXED ENTERTAINING AS IT CAN BE MADE IN ADVANCE.

image

DRESSING

  1. 1.Combine all the salad ingredients in a bowl.
  2. 2.Whisk together the dressing ingredients and pour over the salad. Gently mix to coat well and chill in the fridge for a few hours before serving.

RICE SALAD

THIS IS THE IDEAL SALAD FOR BUSY HOUSEHOLDS, AS IT KEEPS WELL IN THE FRIDGE FOR UP TO THREE DAYS. AND IT’S JUST THE THING TO TAKE TO A BRAAI OR WHEN YOU GO CAMPING. THE CELERY ADDS THE SPARK, THE MAYONNAISE PROVIDES THE SILKY FINISH AND THE CURRY POWDER BRINGS THE COLOUR AND SPICINESS.

image

DRESSING

  1. 1.Combine the rice, celery, spring onion, peaches and pine nuts in a serving bowl.
  2. 2.Whisk together the dressing ingredients and pour over the salad, making sure everything is well coated.
  3. 3.Chill in the fridge for several hours before serving.

CAULIFLOWER, BUTTER BEAN AND FETA SALAD

THIS MAY LOOK PALE, BUT THE FLAVOURS ARE FRESH AND LIVELY. THE ADDITION OF THE CRISPY CAPERS GIVES IT AN ADDED CRUNCH. IT IS A GREAT WINTER DISH TO SERVE TO THOSE FAMILY MEMBERS WHO WON’T EAT THEIR VEGGIES. THEY’LL FORGET THEY’RE EATING HEALTHILY BECAUSE IT TASTES SO GOOD.

image

DRESSING

  1. 1.Cook the cauliflower in a pot of boiling water for a few minutes – it should still be crunchy, not soft. Drain and set aside to cool.
  2. 2.Toss the cauliflower with the butter beans, spinach, feta and capers (and bacon if using).
  3. 3.Whisk together the dressing ingredients and pour over the salad, giving it a good stir to ensure that everything is coated.
  4. 4.Sprinkle over the chives and let the salad marinate for about 30 minutes before serving to allow the flavours to develop. Garnish with baby leaves if using.

APPLE, CELERY AND DATE SALAD

THIS DISH CONTAINS ELEMENTS FROM FARAWAY LANDS, SO ENJOY THE LIVELY FLAVOURS AND UNUSUAL TEXTURES THAT IT CONJURES FROM THE ANCIENT WORLD. NOT ONLY DO THE DATES ADD SWEETNESS, THEY ALSO PROVIDE A GOOD DOSE OF IRON AND POTASSIUM. IT’S BEST TO STORE APPLES IN THE FRIDGE IF YOU WANT TO KEEP THEM A LITTLE LONGER – THEY RIPEN TEN TIMES FASTER AT ROOM TEMPERATURE.

image

DRESSING

  1. 1.Arrange the apple slices, celery, dates and salad leaves on a platter. Sprinkle over the toasted coconut.
  2. 2.Combine the dressing ingredients and pour over the salad. Toss to ensure everything is fully coated.
  3. 3.Chill in the fridge before serving.

GRILLED VEGETABLE SALAD

AS THE TEMPERATURE STARTS TO DROP, SO DOES ONE’S APPETITE FOR A PLATE OF CHILLED SALAD LEAVES. NOW IS THE TIME TO SHIFT GEAR, PULL OUT THE VEGETABLES AND START MAKING UNUSUAL COOKED SALAD COMBINATIONS. THE BEST PART OF ALL IS THAT THEY CAN BE MADE IN ADVANCE AS THEY’RE AT THEIR BEST SERVED AT ROOM TEMPERATURE. IN THIS SALAD, THE GRILLED VEGETABLES ARE FLAVOURED WITH TANGY, GRAINY PARMESAN AND SIMPLE OLIVE OIL. BUT FEEL FREE TO EXPERIMENT WITH OTHER VEGETABLE AND SPICE COMBINATIONS.

  1. 1.Place the red peppers under the grill to blacken the skins, turning them over so that all sides are blackened. Once nicely charred, place them in a sealed plastic bag to sweat. After about 15 minutes, remove them from the bag, peel off the skins and chop the flesh into quarters.
  2. 2.Grill the marrow and aubergine slices on a griddle pan with a little olive oil. Remove from the heat once softened and set aside to cool.
  3. 3.Mix all three vegetables on a platter, season to taste and generously sprinkle over the Parmesan. Finally, drizzle over a little olive oil.

WILTED LETTUCE SALAD

I LOVE THE SWEETNESS OF FRESH PEAS, BUT DID YOU KNOW THEY WERE FIRST EATEN AS A DRIED FOOD? THE FRENCH DISCOVERED HOW SWEET AND TASTY FRESH PEAS COULD BE AND BEGAN PASSING THEM AROUND RAW AS A DELICACY AT THE COURT OF KING LOUIS XIV IN THE SEVENTEENTH CENTURY. THIS FRENCH-INSPIRED DISH IS BASED ON THEIR METHOD OF BRAISING PEAS WITH LETTUCE. IT’S ESPECIALLY GOOD SERVED WITH GRILLED CHICKEN OR FISH.

  1. 1.Place the peas in a pot of boiling water and cook until just done, about 5 minutes. Don’t overcook, as they mustn’t be mushy peas.
  2. 2.Melt the butter in a frying pan and add the garlic and lettuce. Stir until the lettuce just starts to wilt.
  3. 3.Add the cooked peas and season generously.
  4. 4.Transfer to a serving bowl, add the Parmesan and toss well. Serve immediately.

SPINACH, STRAWBERRY AND ASPARAGUS SALAD

FOR THIS SALAD, IT’S BEST TO FINELY SLICE THE STRAWBERRIES, AS LARGER, INDIVIDUAL PIECES TEND TO DOMINATE THE DELICATE FLAVOURS OF THE ASPARAGUS AND SPINACH. STRAWBERRIES ARE THE ONLY FRUIT TO WEAR THEIR SEEDS ON THE OUTSIDE AND EACH BERRY IS ADORNED WITH AROUND 200 OF THEM. DON’T LEAVE UNRIPENED STRAWBERRIES IN THE FRIDGE HOPING THEY’LL RIPEN – UNLIKE MOST FRUIT, THEY DON’T CONTINUE TO RIPEN ONCE THEY’VE BEEN PICKED.

image

DRESSING

  1. 1.Blanche the asparagus spears in boiling water for approximately 2 minutes, then remove and plunge into cold water to stop the cooking process. Cut the spears in half if they are too long.
  2. 2.Scatter the spinach leaves on a platter and add the asparagus and strawberries.
  3. 3.Whisk together the dressing ingredients and pour over the salad.
  4. 4.Scatter over the sesame seeds.

BROCCOLI SALAD

THE WORD BROCCOLI IS DERIVED FROM THE ITALIAN WORD BROCCOLO, WHICH REFERS TO THE FLOWERING TOP OF A CABBAGE. THIS IS PROBABLY DUE TO THE FACT THAT BROCCOLI EVOLVED FROM WILD CABBAGES IN CONTINENTAL EUROPE. ALMONDS ARE NATIVE TO THE MIDDLE EAST AND SOUTH ASIA, AND HAVE AN UNUSUALLY LONG STORAGE LIFE BECAUSE THEY ARE RICH IN VITAMIN E – YOU CAN KEEP THEM REFRIGERATED FOR UP TO TWO YEARS.

image

DRESSING

  1. 1.Bring a pot of salted water to the boil, add the broccoli florets and cook for 1–2 minutes. Drain and immediately put the broccoli into a bowl of ice water to stop the cooking process. Set aside to cool.
  2. 2.In another pot, boil the peas until just done but not too soft, then drain and set aside to cool.
  3. 3.Combine the broccoli, peas, almonds and onion in a serving bowl.
  4. 4.Whisk together the dressing ingredients and pour over the salad. Toss well to ensure everything is well coated.
  5. 5.Chill well in the fridge before serving.

CABBAGE AND CHICKPEA SALAD

THIS IS A WONDERFULLY CRISPY SALAD DUE TO THE COMBINATION OF CABBAGE AND APPLE. THE PEPPADEWS ADD THE ZING, WHILE THE CHICKPEAS ADD THE SUBSTANCE. PEPPADEWS ARE NATIVE TO SOUTH AFRICA AND ARE RARELY EATEN RAW, AS THEY’RE RATHER BLAND IN THEIR NATURAL STATE. INSTEAD THEY’RE SERVED AS A PICKLE TO BRING OUT THEIR UNUSUAL PIQUANT FLAVOUR. IF YOU WANT TO ADD MORE SPICINESS TO THIS SALAD, SIMPLY DOUBLE THE PEPPADEWS.

image

DRESSING

  1. 1.Mix all the salad ingredients in a bowl.
  2. 2.Whisk together the dressing ingredients and pour over the salad, ensuring everything is well coated.
  3. 3.Chill in the fridge before serving.

ROQUEFORT, GREEN BEAN AND AVOCADO SALAD

I LOVE THIS OLD FRENCH LEGEND EXPLAINING THE ORIGIN OF ‘MOULDY’ CHEESE: A YOUNG SHEPHERD WAS EATING HIS LUNCH AT THE MOUTH OF A CAVE ONE DAY WHEN HE SPIED A GORGEOUS SHEPHERDESS IN THE DISTANCE. HE LEFT HIS BREAD AND CHEESE TO PURSUE THE GIRL, ONLY TO FIND THE FORGOTTEN CHEESE SEVERAL MONTHS LATER. BY THAT TIME, THE CAVE’S MOULD HAD TRANSFORMED THE CHEESE INTO SOMETHING FAR TASTIER. YOU CAN USE ANY OTHER BLUE-VEINED CHEESE IN THIS CREAMY SALAD AND IT WILL WORK EQUALLY WELL.

DRESSING

  1. 1.Blanche the beans in a pot of boiling water for 1–2 minutes, then rinse under cold water immediately to stop the cooking process. Top and tail the beans and cut into halves or thirds depending on their size.
  2. 2.Peel and slice the avocado and place on a plate along with the beans.
  3. 3.Blend the dressing ingredients until smooth, seasoning generously, and pour over the salad.
  4. 4.Scatter over the sesame seeds and serve.

PARMESAN AND FENNEL SALAD

WE OFTEN THINK A SALAD WON’T BE ADEQUATE UNLESS WE THROW THE WHOLE FRIDGE INTO IT. BUT MORE OFTEN THAN NOT, THE SIMPLICITY OF ONLY TWO INGREDIENTS IS ALL THAT IS NEEDED TO MAKE A DELICIOUS SIDE DISH. HERE I GRILL THE FENNEL, NOT ONLY TO CREATE A SOFTER TEXTURE, BUT ALSO TO REDUCE THE ANISE FLAVOUR THAT SOME PEOPLE MIGHT DISLIKE. PARMESAN IS THE PERFECT COMPANION FOR FENNEL AND THE LEMON ZEST ADDS EXTRA ZING.

  1. 1.Preheat the oven’s grill. Place the fennel slices on a baking tray and drizzle over a little olive oil. Grill for 3–5 minutes, until the fennel starts to blacken. Remove and set aside to cool.
  2. 2.Combine the grilled fennel, Parmesan and lemon zest in a bowl.
  3. 3.Whisk together the olive oil and lemon juice, and season generously. Pour this over the salad and toss well.
  4. 4.Garnish with some fennel fronds and serve at room temperature.

SAVOURY PANCAKE SALAD

THIS CROSS BETWEEN A FRITTATA, A PANCAKE AND A SALAD IS FULL OF PANACHE AND ATTITUDE. THE SPRING ONIONS, CHILLI AND GARLIC PACK A MEAN PUNCH, AND THE BALSAMIC REDUCTION IS THE PERFECT FOIL. IT HAS THE WOW FACTOR WITHOUT TOO MUCH EFFORT AND IS PERFECT AS A MAIN COURSE. IF YOU WANT TO MAKE IT MORE SUBSTANTIAL, ADD SHREDDED ROAST CHICKEN, ROLL IT UP AND SCATTER SOME MICRO LEAVES ON TOP.

image

TO MAKE 4 PANCAKES

SALAD

DRESSING

  1. 1.To make the pancakes, combine the flour, salt, baking powder and milk in a mixing bowl. Add the egg and mix. Stir in the spring onion, chilli, garlic and halloumi.
  2. 2.Melt a little butter in a frying pan, then add a large tablespoon of the pancake mixture. Cook until the sides start to brown, then flip and cook the other side for another minute. Slide the pancake onto a plate and set aside while you cook the rest.
  3. 3.In a separate frying pan, cook the tomatoes, sweet basil and sugar until the tomatoes start to blister. Remove from the heat and set aside.
  4. 4.Peel and chop the avocado and combine with the tomatoes, cucumber and onion in a bowl.
  5. 5.Whisk together the dressing ingredients and pour over the tomato mixture, tossing to ensure everything is well coated.
  6. 6.Scatter a few rocket leaves over each pancake and spoon the tomato mixture on top of the leaves. Drizzle a little balsamic reduction over the top and serve immediately.

CITRUS SALAD

THIS DELIGHTFUL WINTER SALAD CONTAINS ALL THE GOODNESS THAT ORANGES AND GRAPEFRUIT PROVIDE, AND IS PERFECT FOR KEEPING THOSE WINTER COLDS AWAY. THE CITRUS SEGMENTS ADD JUST THE RIGHT NOTE OF SWEET AND SOUR, WHILE THE AVOCADO ADDS THE CREAMINESS. THE ORANGES ACTUALLY ALKALISE OUR BODIES, EVEN THOUGH THEY’RE ACIDIC WHEN WE EAT THEM. IN MYTHOLOGY THEY WERE KNOWN AS THE FRUIT OF THE GODS, AND WERE PROBABLY THE ‘GOLDEN APPLES’ THAT HERCULES STOLE.

image

DRESSING

  1. 1.Scatter the salad leaves over a platter and place the mangetout on top.
  2. 2.Peel and chop the avocado and place this and the cucumber on top of the leaves.
  3. 3.Add the orange and grapefruit segments and scatter over the walnuts.
  4. 4.Whisk together all the dressing ingredients and pour over the salad.

CUCUMBER AND FENNEL SALAD

IT’S SAID THAT EATING FENNEL AT THE BEGINNING OF A MEAL IS A SURE WAY OF PERKING UP YOUR APPETITE. A WELL-LOVED MEDITERRANEAN VEGETABLE, IT CAN BE PREPARED IN MANY WAYS AND THE FEATHERY LEAVES MAKE FOR LOVELY DECORATION. REMEMBER WHEN DRY-ROASTING THE PINE NUTS TO KEEP AN EYE ON THEM AS THEY TURN BROWN ALMOST IMMEDIATELY AND WILL BURN FASTER THAN YOU THINK.

image

DRESSING

  1. 1.Finely slice the cucumber and drain in a colander for 20 minutes while you finely slice the apple and fennel.
  2. 2.Place the ingredients on a platter and scatter over the feathery fennel leaves and the pine nuts.
  3. 3.Mix the dressing ingredients and pour over the salad, tossing well to ensure everything is well coated.
  4. 4.Chill in the fridge before serving.

HUMMUS SALAD

THIS IS A DELECTABLE COMBINATION OF DIP AND SALAD, ALL UNUSUALLY PRESENTED TOGETHER. AN IDEAL APPETISER, IT’S DELICIOUS SERVED WITH SOME FRENCH BREAD, PITA WEDGES OR CRACKERS. ALTHOUGH HUMMUS IS REALLY EASY TO MAKE, IF YOU’RE RUNNING SHORT ON TIME SIMPLY BUY A READYMADE ONE. THE CAPERBERRIES ADD A LITTLE TANGINESS AND GLAMOUR TO THE SALAD.

HUMMUS

  1. 1.To make the hummus, drain the can of chickpeas, reserving 3 Tbsp of the liquid. Blitz half of the chickpeas in a blender and then add all the other hummus ingredients, including the reserved liquid. Blend until a smooth paste forms. Season to taste.
  2. 2.Spoon the hummus into the centre of a serving plate, reserving a little for garnishing later. Scatter the remaining chickpeas around it.
  3. 3.Scatter the rocket around the chickpeas, followed by the tomatoes, cucumber and mushrooms.
  4. 4.Place a dollop of the remaining hummus onto each cucumber slice and place a caperberry on top of that.
  5. 5.Drizzle the olive oil over everything and season with salt and pepper.

LENTIL, FETA AND PAWPAW SALAD

THIS IS A COLOURFUL AND DELICIOUS COMBINATION OF FLAVOURS AND TEXTURES. THE PAWPAW GIVES IT A LOVELY FRESH TASTE, WHILE THE CROUTONS PROVIDE CRUNCHINESS AND THE LENTILS ADD SUBSTANCE. IT MAKES AN IDEAL MAIN COURSE, TO BE ENJOYED OUTSIDE WITH FRIENDS AT LUNCHTIME.

DRESSING

  1. 1.Peel and chop the avocado, pawpaw and feta into bite-size pieces and combine with the remaining ingredients in a bowl.
  2. 2.Whisk together the dressing ingredients and pour over the salad, tossing well.

TOMATO AND OLIVE SALAD

INSPIRED BY THE FRESH FLAVOURS AND BRIGHT COLOURS OF MEDITERRANEAN CUISINE, THIS SALAD COMBINES FRAGRANT BASIL WITH ITS NATURAL PARTNER, THE TOMATO. THE GREEN AND BLACK OLIVES CONTRAST PERFECTLY WITH THE REDNESS OF THE TOMATOES AND, PUT TOGETHER, PROVIDE AN ATTRACTIVE, REFRESHING SALAD WITH WELL-BALANCED FLAVOURS.

image

DRESSING

  1. 1.Preheat the oven to 180 °C and roast the tomatoes on a baking tray until they start to blister. Set aside to cool.
  2. 2.Combine the remaining salad ingredients in a bowl and add the cooled tomatoes.
  3. 3.Whisk together the dressing ingredients and pour over the salad. Toss well and chill in the fridge for at least 30 minutes before serving.

BUTTERNUT, COUSCOUS AND FETA SALAD

THIS SALAD IS A FEAST FOR THE EYES AS WELL AS THE TASTEBUDS. IT’S A VERITABLE RAINBOW OF INGREDIENTS, FROM THE STRONG ORANGE OF THE BUTTERNUT AND THE DEEP GREENS OF THE MINT AND PEPPER, TO THE POP OF RED FROM THE POMEGRANATE. THIS COLOURFUL, VISUALLY APPEALING SALAD IS SUBSTANTIAL ENOUGH TO SERVE AS A MAIN COURSE.

image

DRESSING

  1. 1.Preheat the oven to 180 °C. Place the butternut on a baking tray and drizzle with a touch of olive oil. Roast for about 20 minutes until cooked, then set aside to cool.
  2. 2.In the meantime, cook the couscous according to the packet instructions.
  3. 3.Place the roasted butternut, couscous, feta, pumpkin seeds, mint, rocket, green pepper and spring onions in a bowl.
  4. 4.Whisk together the dressing ingredients and pour over the salad.
  5. 5.Mix well and then scatter over the pomegranate arils.

ROAST RED PEPPER SALAD

THIS COLOURFUL SALAD IS THE PERFECT PARTNER FOR GRILLED CHICKEN OR BEEF, SERVED WITH CIABATTA ROLLS OR A FRENCH LOAF. IT CAN ALSO FORM PART OF A SELECTION OF MEDITERRANEAN STARTERS. RED PEPPERS ARE ESPECIALLY HIGH IN VITAMIN C, EVEN ONCE ROASTED. HERE THEY PROVIDE A GORGEOUS SMOKY FLAVOUR.

DRESSING

  1. 1.Preheat the oven to 180 °C. Cut the red peppers in half and bake for about 30 minutes, then grill for about 5 minutes until the skins are blackened. Place the halves in a sealable bag to sweat for about 15 minutes, then peel off the skins.
  2. 2.Use one red pepper half for the dressing: in a food processor, chop and blend the pepper and feta until smooth, add the sugar and then, with the motor running, slowly pour in the olive oil and blend well. Season to taste and set aside.
  3. 3.Peel and chop the avocado, and chop the feta and remaining grilled red peppers.
  4. 4.Arrange the salad leaves on a platter and top with the peppers, feta, avocado, tomatoes and cucumber.
  5. 5.Pour over the dressing, ensuring all the ingredients are well coated.

ROAST CARROT SALAD

COOKED CARROTS DON’T LOSE THEIR BETA-CAROTENE, SO THEY’RE AS HEALTHY COOKED AS THEY ARE RAW. THERE ARE ACTUALLY NO NUTS IN THIS DISH AS PEANUTS AREN’T NUTS AT ALL, BUT RATHER LEGUMES, RELATED TO BEANS AND LENTILS. THIS SWEET YET CRUNCHY SALAD IS A SURE WINNER.

  1. 1.Preheat the oven to 180 °C.
  2. 2.Toss the carrots with the lemon juice, olive oil, honey, salt and pepper.
  3. 3.Place the carrots on a baking tray and bake until just cooked and glossy (not too soft).
  4. 4.Combine the carrots, salad leaves and feta in a bowl and scatter the peanuts on top.

WINTER SALAD

THIS SATISFYING, WARM SALAD IS PERFECT FOR WINTER. THE TEXTURE OF THE RICE AND POTATO IS OFFSET BY THE CHEWINESS OF THE DATES AND THE CRUNCHINESS OF THE PEANUTS AND CARROTS. THE BEAUTY OF THIS SALAD LIES IN ITS VERSATILITY. YOU CAN COMBINE AS MANY OR AS FEW INGREDIENTS AS YOU HAVE AVAILABLE AND YOU’LL STILL BE GUARANTEED TO CREATE A SCRUMPTIOUS, WELL-ROUNDED SALAD.

image

DRESSING

  1. 1.Heat a little oil in a frying pan and fry the aubergine and leek until soft. In the same pan, fry the marrows and onion together until slightly soft.
  2. 2.Cook the potato cubes in a saucepan of boiling water until soft, but not too soft.
  3. 3.Combine the fried vegetables and potato with the rice and carrots in a large bowl. Mix in most of the dates and peanuts, reserving a few for garnishing. Lastly, stir in the spinach.
  4. 4.Whisk together the dressing ingredients and mix this through the salad. Scatter over the remaining dates and peanuts, and serve at room temperature or slightly warm.

MUSHROOM SALAD WITH ALFALFA SPROUTS

THE SIMPLE COMBINATION OF MUSHROOMS, LEMON JUICE AND CRÈME FRAÎCHE MAKES THIS COOL CREAMY SALAD AN IDEAL QUICK SIDE DISH FOR A HOT SUMMER’S DAY. THE ALFALFA SPROUTS GIVE IT A RUSTIC, EARTHY ELEMENT. THEY ARE SO EASY TO GROW AND ONLY TAKE A FEW DAYS TO SPROUT, SO HAVE SOME FUN AND GROW YOUR OWN.

image

  1. 1.Place the mushrooms in a mixing bowl.
  2. 2.Mix the lemon juice and crème fraîche, and season to taste. Stir this into the mushrooms.
  3. 3.Empty the mushroom mixture onto a platter and scatter over the chives.
  4. 4.Sprinkle the alfalfa sprouts around the mushrooms.
  5. 5.Chill in the fridge before serving.

CUCUMBER AND CORN SALAD

CUCUMBERS ARE NOT JUST A GREAT ADDITION TO ANY SALAD; THEY HAVE SOME OTHER USES, TOO. THE TERM ‘COOL AS A CUCUMBER’ ORIGINALLY REFERRED TO THE CUCUMBER’S ABILITY TO COOL THE TEMPERATURE OF THE BLOOD. THIS IS WHY THEY’RE SO POPULAR IN FACIAL REGIMENS. CUCUMBERS ARE ALSO USEFUL IN THE BATHROOM TO DEMIST MIRRORS: SIMPLY RUB A SLICE OVER THE GLASS. YOU’LL BE LEFT WITH A CLEAN, DEMISTED MIRROR AND A CALMING FRAGRANCE.

DRESSING

  1. 1.Lightly toast the corn kernels in a dry frying pan.
  2. 2.Mix the corn, cucumber and dill in a bowl.
  3. 3.Mix the dressing ingredients and pour over the salad, tossing well.
  4. 4.Chill in the fridge before serving.

AVOCADO AND GRAPEFRUIT SALAD

WHO COULD HAVE GUESSED THAT THE CREAMY AVOCADO IS SUCH A HEALTHY FRUIT? IT CONTAINS MORE POTASSIUM THAN A BANANA AND IS KNOWN TO LOWER LDL CHOLESTEROL, THE ‘BAD’ CHOLESTEROL. IT’S SOMETIMES CALLED THE ALLIGATOR PEAR BECAUSE OF ITS ROUGH SKIN AND SHAPE. HERE IT MAKES AN UNUSUAL YET DELICIOUS FLAVOUR COMBINATION WITH THE ZESTY GRAPEFRUIT.

DRESSING

  1. 1.Peel the grapefruit and cut the flesh into segments, removing as much of the pith as possible.
  2. 2.Peel and slice the avocado.
  3. 3.Arrange the grapefruit and avocado on a platter and scatter over the almonds.
  4. 4.Whisk the dressing ingredients until emulsified and pour over the salad, making sure everything is well coated.
  5. 5.Chill in the fridge until ready to serve.

PASTA SALAD

PASTA SALADS ARE PERFECT FOR QUICK MEALS AND PICNICS. MOST CHILDREN LOVE THEM AND THIS EASY RECIPE IS NO EXCEPTION. STARRING FRAGRANT BASIL, MEATY MUSHROOMS AND A GOOD DOLLOP OF GREEK YOGHURT, THIS PASTA SALAD IS SURE TO SATISFY. FOR A NON-VEGETARIAN OPTION, SPRINKLE CRISPY BACON BITS ON TOP OF THE PASTA BEFORE ADDING THE MICRO LEAVES.

image

DRESSING

  1. 1.Cook the pasta according to the packet instructions until al dente. Drain and set aside to cool.
  2. 2.Combine the cooled pasta with the mushrooms, olives, cucumber and basil in a bowl.
  3. 3.Blend the dressing ingredients until smooth, making sure the cream cheese is well incorporated. Pour over the pasta and toss well.
  4. 4.Garnish with micro leaves before serving.