Tag Archives: salad

Recipe of the Week – 18th September 2017 – Vegan Sushi with Noodle Salad


This recipe has been a family favourite in our house for a while, however I don’t seem to get around to making it that often as I always assume that it is fiddly and time-consuming, which it isn’t! As you can see from the photo I had a couple of helpers this time, and actually it provided great child entertainment for an hour on a rainy Saturday!

Serves 4 to 6

Ingredients

For the Sushi

5 sheets of Sushi Nori

400g Sushi rice

4 tbs Sushi wine vinegar

1 large red pepper, finely chopped

1/2 cucumber, finely diced

3 spring onions, finely chopped

20g plum paste or miso paste

Soy sauce to taste

Chopped pickled ginger 

For the Noodle Salad

300g dried wholewheat noodles

1 large courgette, grated

1 small red pepper, finely diced

2 spring onions, finely chopped

Soy sauce to taste

Method

1. Place the sushi rice in a large saucepan, rinse thoroughly and drain. Add salted boiling water, bring to the boil, then cover and simmer for 15 minutes until soft. Rinse with cold water, add the wine vinegar, and set aside to cool.

2. Place the Sushi Nori on a rolling mat, shiny side down. Add a serving of the rice, ensuring a 2 cm boundary is left at the top. Create two channels within the rice, and add a combination of either the spring onions, cucumber or peppers. Also add a line of the plum or miso paste. Carefully roll up the Sushi and carve into six pieces with a wet serrated knife. Repeat with the next sheet. Serve with a drop of soy sauce and the pickled ginger.

3. Add the noodles to a large pan of boiling water, and bring to the boil for 5 minutes until soft. Rinse and drain before placing in a large mixing bowl. Add the other salad ingredients and a generous helping of soy sauce then mix well.

4. Serve on a large platter, and that’s it!

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Recipe of the Week – 26th June 2017 – Butternut Squash Noodle Salad


When the weather is warm (as it has been, unusually, here in the North of England), I often struggle to find inspiration to create new salad combinations. This recipe is based upon one I have tried before, as a Japanese Noodle Salad to eat as a side dish with veggie sushi. The roasted butternut squash cubes become even sweeter when cooled and really compliment the ginger and the noodles to give a filling yet refreshing salad which works as a side or as a main meal.

Serves 4 as a main meal

Ingredients 

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

1 large pack of dried noodles (egg or rice)

4 large spring onions, finely sliced

6 cherry tomatoes, halved

100g raw cashew nuts

5 tbs sunflower oil

1 small piece of ginger, peeled and finely chopped

1 clove of garlic, crushed

1 green chilli, finely chopped

5 tbs soy sauce

Salt and pepper

Method

1. Preheat the oven to 220C. Place the butternut squash cubes on a large baking tray, sprinkle with the oil, season and roast for 25 minutes until soft.

2. Meanwhile, place the noodles in a large pan of boiling water and bring to the boil. Boil for 5 minutes, then rinse, drain and set aside.

3. In a large bowl, mix together the soy sauce, chopped ginger, chilli and garlic and season well. 

4. Toss together the noodles, butternut squash cubes and all the remaining ingredients and mix well.

5. Chill for 10 minutes before serving.

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.