Category: Salad

Halloumi & quinoa fattoush

Source: https://www.bbcgoodfood.com/recipes/halloumi-quinoa-fattoush

Ingredients

  • 2 brown pittas
    • torn into pieces
  • 5 tbsp olive oil
  • 2 lemons
    • juiced
  • 1 garlic clove
    • crushed
  • 250g halloumi
    • sliced
  • 250g microwaveable pouch quinoa
  • 350g medium tomatoes
    • quartered
  • 1 large cucumber
    • halved, deseeded, sliced
  • 4 spring onions
    • sliced
  • 1/2 small bunch mint
    • chopped
  • 1/2 small bunch dill
    • roughly chopped

Method

  • Step 1
    • Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
  • Step 2
    • Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
  • Step 3
    • Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Potato Salad

Ingredients

  • 800g-1kg Potatoes diced 2cm chunks
  • 5-6 firm boiled Eggs (9 mins)
  • 250g Cheddar cheese cubed
  • 6 rashers Bacon
  • 4 Spring onions
  • Sun-dried tomatoes
  • Mayonnaise
  • 1 Capsicum
  • 1cup frozen Peas

Method

  1. Boil the potatoes until firm in a very large pot. This will be your main/serving dish
  2. While the potatoes are boiling, boil the eggs
  3. Chop up the bacon into small pieces and fry
  4. When potatoes are cooked, drain them in a collander, cool them by running under cold water, and return to the pot.
  5. Shell the boiled eggs and cut each into about 6 pieces. Add to the pot

Innocent Sweet Pea Salad

Ingredients

  • 1 cos lettuce dark leaves discarded. Pale inner leaves finely shredded
  • 360g (3 cups) frozen peas, cooked
  • 140g celery cut into pea size dice
  • 100g green apple peeled, diced
  • Juice of 1 lemon
  • 6 rashers of streaky bacon
  • 40g butter
  • 160g (1 cup) pepitas
  • 100g (half cup) brown sugar
  • Salt flakes
  • 200g fresh ricotta from wheel at deli
  • 100g feta
  • 1 bunch mint chopped
  • 4 spring onions
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar

Method

  1. Lay the shredded lettuce down the middle of a platter
  2. Layer the peas and celery on top
  3. Toss the apple in the lemon juice and sprinkle on the platter
  4. Make the bacon and pepita crunch: fry the bacon in the butter until it is tanned. Throw in the pepitas and let them toast. When some of the pepitas are starting to go golden at the edges, throw in the sugar and let it melt. Keep stirring and a caramel will form from the brown sugar and the pork fat. Sprinkle with salt flakes and spread on baking paper.
  5. Now finish the salad. Crumble over the cheeses. Large like of ricotta. Smaller lumps of feta.
  6. Scatter on the herbs
  7. Dress with oil and vinegar
  8. Smash up the evil pepitas and spread over the top.

Beetroot salad

Ingredients

  • 500g Beetroot, raw, peeled, grated
  • 700g Carrots, raw, peeled, grated
  • 1 cup Mint leaves, roughly chopped
  • 1/2 cup Raisins
  • 1/4 cup Sunflower seeds, toasted
  • 1/4 cup Pumpkin seeds, toasted
  • 1/2 tsp Salt

Dressing

  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Pomegranate molasses
  • 1/4 cup Orange juice
  • 1/4 cup Olive oil
  • 1 Tbsp Honey

Method

  1. To prepare the dressing, place all the ingredients in a jar with a tight fitting lid. Shake and combine.
  2. To prepare the salad, in a large serving bowl combine the beetroot, carrot, mint, raisins, seeds, and salt. Mix.
  3. Pour dressing over the salad. Toss again when ready to serve.