Tag Archives: salad

Recipe of the Week – 9th January 2017 – Warm Butternut Squash Salad


Happy New Year everyone! At this time of year I tend to crave healthy food following the excesses of Christmas, but it feels too cold for traditional green salads, so I hit upon this recipe to get those craved-after vitamins but in a warming way! It may seem a bit weird having warmed veg with lettuce, but trust me this really works!

Serves 4

Ingredients

1 large butternut squash, peeled, deseeded and cut into 2cm dice

2 cloves of garlic, crushed

3 tbs extra virgin olive oil

2 tsp fresh thyme leaves

100g couscous

150ml good quality vegetable stock from bouillon

1 small iceberg lettuce, shredded

3 large tomatoes, roughly chopped

3 spring onions, roughly chopped

100g feta cheese, crumbled

Method

1. Preheat the oven to 220C.

2. In a large mixing bowl, mix together the butternut squash cubes, olive oil, garlic and thyme leaves. Place on a large baking tray and roast for 20 minutes until soft.

3. Add the couscous and hot vegetable stock to a small bowl and allow to soak for 10 minutes

4. In another large mixing bowl add the lettuce, tomatoes, spring onions and feta and mix well.

5. Combine the butternut squash cubes with the couscous and add to the salad ingredients. Stir well to combine.

6. Serve immediately with warm pitta bread.

Recipe of the Week – 11th January 2016 – Raw New Year Salad

  
I love kitchen gadgets. For Christmas this year my wife Sue got me a ‘Spiralizer’, which basically finely shreds pretty much anything. I thought I would try some experimental cookery with it, and this is the result. I have been craving vitamins again after over-indulging, and in true New Year’s Resolution style, I am intending to eat very healthily whenever I can. I still couldn’t resist putting some fried Quorn in though!

Serves 4

Ingredients

2 large carrots, peeled

2 large courgettes, trimmed

2 large cooked beetroots

200g Quorn fillets, diced

2 tbs extra virgin olive oil

1 tbs sumac

2 wholemeal pitta breads, toasted

100g cashew nuts

Small handful of fresh coriander, roughly chopped

2 tbs lemon juice

Method

1. Spiralize or shred the carrots, courgettes and beetroot in a large bowl. Sprinkle with the lemon juice and chill in the fridge for 10 minutes.

2. Meanwhile, add the olive oil to a large frying pan and add the Quorn fillets and cashew nuts then sprinkle over the sumac. Fry gently for 5 minutes, stirring regularly. Cut the pittas into large squares and add to the mixture.

3. Add the Quorn fillets, cashew nuts and pittas to the raw vegetables, add the fresh coriander, mix well and serve.

Recipe of the Week – 31st August 2015 – Roasted Pepper and Quinoa Salad

  
This is a great simple warm salad recipe which I prefer in taste and texture to tabbouleh. If you wish the orange juice can be replaced with good quality vegetable stock, however I find the citrussy quinoa gives this a nice fresh flavour.

Serves 6 as a side

Ingredients

250g quinoa

50ml extra virgin olive oil

2 large red and 1 large yellow peppers, deseeded and sliced

100g sunflower seeds, lightly toasted

200ml fresh orange juice

1 tbs each chopped fresh basil and mint

2 medium tomatoes, finely diced

1 medium cucumber, finely diced

Salt and pepper to taste

Method

1. Preheat the oven to 220C.

2. Heat 3 tbs of olive oil in a large saucepan then add the quinoa, stirring regularly for 5 minutes to avoid burning. Add the orange juice and bring to the boil. Cover and simmer for 15 minutes then allow to cool.

3. Meanwhile, place the pepper slices in a large baking tray with 2 tbs olive oil, and salt and pepper. Mix well then roast for 25 minutes.

4. Mix the remaining oil and the vinegar in a large bowl then add all of the other ingredients and mix well, breaking up any lumps of quinoa with a fork. Season and serve with bread and a green salad.

Recipe of the Week – 13th July 2015 – Warm Aubergine and Quinoa Salad

  

I really enjoyed making this very simple and yet satisfying salad – the nuttiness of the quinoa compliments the sweetness of the roasted vegetables perfectly. I also found that no further herbs or spices beyond stock and thyme were needed as the delicate flavours of the quinoa really add to the dish.

Serves 4 as a main or 6 as a side

Ingredients

250g quinoa

3 sprigs of fresh thyme

1 large onion, finely chopped

1 litre of good quality vegetable stock from bouillon

2 large aubergines, cut lengthways then into quarters

1 red or yellow pepper, deseeded and cut into chunks

2 tbs extra virgin olive oil

200 g (7 oz) cherry tomatoes (Preferably of the vine for easy roasting)

2 garlic cloves, crushed

Salt and pepper

Method

1. Preheat the oven to 190ºC. Put the quinoa in a sieve and rinse thoroughly before placing in a saucepan with the thyme sprigs and stock, and bring to the boil. Cover and simmer gently for 20 minutes until tender.

2. Meanwhile, brush the aubergines, onion and pepper with the oil, and batch fry on a griddle pan until brown. Then add the whole tomatoes and cook for a further 2 minutes until charred, turning once. 

3. Place the cooked quinoa, griddles vegetables and garlic into an ovenproof dish. Season with salt and pepper to taste and fold together gently.

4. Cover with foil and bake for 35 minutes or until the vegetables are tender. Serve warm with a side salad.

Recipe of the Week – 13th April 2015 – Warm Moroccan Aubergine and Quinoa Salad

 

I thought that I would try to experiment with something a little different at the cafe this week, and was scratching my head as to what to do with some impulse-bought quinoa. I had a look at some recipes online, but nothing really inspired me, so I thought I would try making it into a Moroccan salad. I was very pleased with the results – the nuttiness of the quinoa worked really well with the subtle blend of spices, and anything with aubergines in it is ok by me!

Serves 6

Ingredients

2 large aubergines, cut into 2 cm dice

1 large onion, finely chopped

2 cloves of garlic, crushed

1 red and 1 yellow pepper, deseeded and finely diced

5 tbs olive oil

500g quinoa, rinsed

400ml good quality vegetable stock from bouillon 

1 tbs Ras-El-Hanout

1 tsp ground cinnamon

1 tsp ground cumin

A pinch of saffron threads

Juice from 1 lemon

A small bunch of fresh parsley, roughly chopped

Salt and pepper to season

Method

1. Put the aubergine cubes in a large bowl, sprinkle generously with salt to coat, and leave to bring out the juices for 30 minutes.

2. Meanwhile, put the quinoa and stock in a large saucepan, bring to the boil then simmer until the grains begin to open.

3. Rinse the aubergine thoroughly then add with the onion and garlic to a large saucepan with the oil and gently saute for 5 minutes.

4. Add the peppers, and all the spices, stir well and saute covered for a further 10 minutes.

5. Add the cooked quinoa, stir well and take off the heat. Stir in the lemon juice and parsley. Season to taste.

6. Serve immediately with fresh bread and a green salad.

 

Recipe of the Week – 4th August 2014 – Roasted Red Pepper and Fennel Salad

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This is a very tasty and yet simple recipe for a very different salad to those that are generally green leaf based. This works really well with pasta, but seemed adaptable to most meal types. It’s also great in sandwiches!

Serves 6 as a side

Ingredients

8 large sweet red peppers
1 fennel bulb, finely sliced
2 medium onions, finely sliced
Juice of 1 lemon or 3 tbs lemon juice
4 tbs extra virgin olive oil
Salt and black pepper to taste
Small bunch of fresh parsley, finely chopped

Method

1. Preheat the oven to 180C then place the peppers in a roasting tray and roast for 45 minutes until soft. Place the cooked peppers in a large bowl and cover with cling film and set aside to cool before de-seeding and slicing thickly.

2. Place the pepper strips in a large serving bowl and add the onion and fennel slices.

3. Add the lemon juice and olive oil and stir in well.

4. Season with the salt and pepper, and finally add the chopped parsley. Chill before serving.

Recipe of the Week – 28th July 2014 – Asian Noodle Salad

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As the British heatwave continues (that’s it – I’ve jinxed it now!), I am increasingly trying new cold and salad dishes. This is my variation on a traditional noodle salad, made more substantial by the roasted butternut squash chunks – a definite winner in our household!

Serves 4 as a main or 6 as a side

Ingredients

1 pack of medium egg noodles
4 spring onions, finely chopped
100ml soy sauce
1 large butternut squash, peeled, deseeded and cut into 2cm dice
1 large cucumber, peeled and slivered
1 red and 1 yellow pepper, deseeded and cut into 1cm strips
2 medium carrots, peeled and slivered
100g cashew nuts

For the dressing

150ml vegetable oil
100ml rice or white wine vinegar
4 tbs granulated sugar
1 clove of garlic, crushed
2 cm piece of fresh ginger, peeled and roughly chopped
4 tsp dark sesame oil

Method

1. Preheat the oven to 220C then place the butternut squash cubes in a large roasting tray, drizzle with 2 tbs vegetable oil, season, and roast for 25 minutes until lightly brown. Remove and allow to cool completely.

2. Bring a large saucepan of lightly salted water to the boil, add the noodles and boil until soft. Rinse, drain and toss with the soy sauce to coat.

3. In a large bowl combine the noodles with all of the other main ingredients and toss well.

4. In a food processor or blender, mix all of the dressing ingredients together and pulse until smooth. Pour the dressing into a jug and chill until ready.

5. When ready to serve pour the dressing over the noodles and vegetables and toss well to combine.