Tag Archives: salad

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

Ingredients

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

Method

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.

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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!

Ingredients

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

Method

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

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!

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.