Tag Archives: salad

Recipe of the Week – 9th July 2018 – Butternut Squash and Spinach Salad

I will make no apologies for posting another salad recipe here – as the (unprecedented) heatwave continues here in the U.K. I am definitely struggling to find enthusiasm to create anything hot, but I am especially pleased with this warm salad recipe. There are lots of different flavour combinations within this, from the filling and satisfying butternut squash to the fresh spinach, crunchy cashew nuts and sweet cranberry pieces – it’s definitely not a boring side salad!

Serves 4


1 large butternut squash, peeled, deseeded and cubed

2 red onions, finely sliced

1 clove of garlic, minced

1 tbs olive oil

100g fresh baby spinach, rinsed and drained

50g cashew nuts

2 tbs dried cranberries

100g feta cheese, cubed


1. Add the butternut squash cubes to a large saucepan of boiling water, bring to the boil then simmer for 15 minutes.

2. Add the drained squash cubes to a large bowl with the onions slices, cashews, garlic, and oil, and season. Mix well then pour into a large frying pan and fry gently for 10 minutes. Set aside to cool slightly.

3. Meanwhile, add the cranberries to a small bowl of boiling water and allow to soak for 10 minutes. Drain and set aside.

4. In a large salad bowl, mix together the spinach leaves, butternut squash mixture and cranberries. Top with the feta cubes and serve at room temperature with some fresh toasted pittas.


Recipe of the Week – 2nd July 2018 – Herby Summer Salad

We are currently going through a bit of a heatwave here in England, and for once in my life I am finding it hard to get enthusiastic about cooking hot food! If you are also struggling and crave something lighter, here is a nice simple salad recipe which also made good use of the many herbs that seem to spring up in our garden at this time of year.

Serves 4 as a main or 6 as a side


200g baby salad potatoes, sliced

1 yellow bell pepper, deseeded and finely sliced

100g green beans, cut into small pieces

50g fresh spinach, washed and roughly chopped

3 tbs extra virgin olive oil

1 tsp mustard seeds

Small handful each of fresh mint, parsley and chives

2 tbs runny honey (or agave nectar if vegan)

3 plain flour tortilla wraps

Salt and pepper to taste


1. Place the potato slices and green beans in a large saucepan of boiling water, bring to the boil then simmer for 10 minutes. Drain and set aside.

2. In a small frying pan add the mustard seeds and place on a high heat to toast for 30 seconds. Set aside.

3. Place the spinach, potato slices, beans, pepper slices and mustard seeds in a large salad bowl.

4. In a small jug mix together the oil, herbs, honey and seasoning and pour over the salad. Mix well to combine.

5. Heat a large frying pan and gently toast the tortilla wraps (10 seconds each side), then cut into wedges and mix with the salad.

6. Place in a fridge to chill for 15 minutes then serve.

Recipe of the Week – 25th June 2018 – Puy Lentil and Courgette Salad

I’m not going to take the credit for this one – this is the first post in five years that doesn’t feature one of my creations. This excellent dish was made my by long-suffering wife based upon a Slimming World recipe and was really tasty, and was definitely a case of giving credit where it was due. This recipe was light yet filling, very tasty, almost fat free and perfect for a warm Summer evening. Take away the egg and topping and it’s vegan too!

Serves 6


250g dried Puy lentils

2 large red onions, sliced

2 courgettes, sliced

6 tomatoes, halved

1 yellow pepper, deseeded then sliced

Low calorie olive oil cooking spray

2 tsp cumin seeds

1 small red chilli, deseeded and finely chopped

Small handful each of fresh mint and coriander, roughly chopped.

200g fresh spinach, rinsed and drained

6 free range eggs

100g quark

For the dressing;

2 tsp smoked paprika

Juice from 2 lemons

1 tsp chilli powder


1. Preheat the oven to 150C.

2. On a large baking tray lined with baking parchment, place the tomatoes (cut side up), the onions, pepper slices and courgettes and spray them lightly with the oil. Sprinkle the cumin seeds over and slow roast for approximately one hour.

3. Meanwhile, place the lentils in a large saucepan, cover with water, bring to the boil then reduce to simmer for 25 minutes. Drain and allow to cool.

4. Mix the dressing ingredients together and season.

5. Add the roasted vegetables, spinach leaves, lentils, fresh herbs and dressing, and stir well.

6. Poach 6 eggs until just cooked and place one on each bowl.

7. Mix the chopped chilli with the quark and place a tablespoon of the mixture on each egg.

8. Serve immediately with fresh bread.

Recipe of the Week – 26th March 2018 – Moroccan Giant Couscous Salad

This is a great recipe if you’re looking for a filling but nutritious lunch idea, but don’t have a lot of time (I’m in this situation quite often!). I have based this on a traditional Moroccan side dish, but modified it a bit to include the flavours that I particularly like, and most variations work really well in a warm salad like this – the addition of pine nuts and roasted peppers is also recommended!

Serves 4 to 6


300g Giant wholewheat couscous

600ml good quality stock from bouillon

2 small red onions, sliced

3 tbs olive oil

1 aubergine, cut into 2cm dice

50g sultanas

6 baby tomatoes, halved

1 tbs ras-el-hanout

1 tsp ground cinnamon

100g fresh spinach leaves, rinsed


1. Place the aubergine cubes in a colander, sprinkle liberally with salt and leave to drain for 30 minutes. Rinse thoroughly.

2. Meanwhile, place the giant couscous in a large saucepan, add 400ml of the stock, bring to the boil, then simmer for 20 minutes. Rinse and set aside.

3. Add the oil to a large saucepan (I used a wok), and gently sauté the onions and rinsed aubergine cubes for 10 minutes.

4. Add the spices, mix well to combine, and sauté for a further 5 minutes.

5. Add the couscous, chopped tomatoes and sultanas together with the remaining stock. Stir well and cover then simmer for a final 5 minutes.

6. Serve warm on a bed of spinach leaves and with flatbreads if preferred.

Recipe of the Week – 29th January 2018 – Warm Middle Eastern Couscous Salad

This is a nice filling, yet healthy recipe which is something a bit different but ideal for cold winter evenings. This is my variation on a traditional warm salad recipe, which would work really well as party food too. This recipe is also easily adaptable to make it dairy-free using soya mince and vegan cheese. Enjoy!

Serves 4


200g Wholewheat Giant Couscous

500ml good quality stock made from Bouillon

2 large onions, sliced

1 green pepper, sliced

100g Quorn mince (or vegan Soya alternative)

Large handful of fresh spinach leaves

5 tbs extra virgin olive oil

2 wholewheat pitta breads

100g feta cheese, diced (optional)

For the dressing;

4 tsp Baharat

2 tbs lemon juice

1 tbs olive oil

Salt and pepper to taste


1. Lightly fry the Couscous in 2 tbs of the olive oil for 2 minutes until slightly golden then add the stock. Cover and simmer for 10 minutes. Drain and set aside.

2. Meanwhile, add the remaining oil to a wok or large frying pan and sauté the onions and mince for 5 minutes. Add the pepper slices and fry for a further 5 minutes.

3. Add the Couscous and spinach to the onion mixture and mix well. Pour into a large salad bowl.

4. Mix all of the dressing ingredients together then drizzle over the salad.

5. Top with toasted pitta pieces and the diced feta and serve at room temperature.

Recipe of the Week – 27th November 2017 – Asian Egg and Potato Salad

If you happen to live in my neck of the woods (Peak District, N. England), you may wonder why I’m posting salad recipes today when it’s snowy outside, but this one is different! This recipe is a combination of an egg salad and a potato and cauliflower curry, which to me shouldn’t work, but is actually really nice. I was almost expecting my children to turn there noses up at it, but instead asked if I can make it again tomorrow, which is the ultimate compliment in our house!


500g new potatoes, halved

1 small cauliflower, cut into florets

6 large free range eggs

100g green beans, halved

4 spring onions, roughly chopped

1 x 400g tin of chickpeas, drained and rinsed

6 small plum tomatoes, halved

For the Dressing;

1 tbs mango chutney

Juice of one lemon

1 tbs mayonnaise

1 tbs curry paste

Small handful of fresh coriander, finely chopped

Salt and pepper to taste


1. Place the halved potatoes in a large pan of salted boiling water, bring back to the boil, then simmer for 5 minutes. Add the cauliflower and beans, then simmer for a further 10 minutes.

2. Meanwhile, place the eggs in a large pan of boiling water and boil for 6 minutes. Drain and set in a bowl of cold water before peeling.

3. In a large salad bowl, place the halved eggs, spring onions, chickpeas and tomatoes. Add the drained potatoes, cauliflower and beans and mix together gently.

4. Mix all of the dressing ingredients together with 3 tbs water, drizzle over the salad, and serve immediately with naan bread.

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


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


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!