Fennel has a very unique flavour and texture so it is lovely to allow that to shine through in a salad. This is the quickest salad you will ever make but is great with loads of dishes, especially other salads, cheeses and cold cuts or […]
I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have […]
This is a brilliant store cupboard salad as it requires a limited number of fresh ingredients – and it’s also fab if you have guests and your fridge is full to bursting as you don’t need to loads of chilled produce!
I love this salad with the Freekeh and Quinoa Seed Salad as they complement each other so beautifully. This is certainly a go-to for BBQ’s and is also great side or filling with a baked sweet or regular potato. I love the creamy, salty feta but make it vegan by leaving this off and you will still have a delicious salad.
Couple of tips – I like to use the olive oil which the artichokes come in for the dressing and I buy a fig balsamic locally which has a beautiful sweetness and no colour. If you can’t get hold of this, use a straight forward balsamic instead. For convenience, I use the roasted red peppers in a jar, because they are lovely and soft and have a slightly sweet but sour tang too plus they come without any skin and the soft texture compliments the rest of the salad. If you have lots of red peppers you can always roast and remove the skins and seeds then slice. This salad looks best laid out on a platter but can of course be placed in a bowl.
Roasted Artichoke and Red Pepper Salad
- For the dressing:
- 1 finely chopped shallot
- 1 tablespoon of lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon of olive oil
- 2 tablespoons of fig balsamic
- For the salad:
- 280g jar of roasted artichokes in olive oil, in ¼ ‘s if not already cut
- 2 large, or 4 small, roasted red peppers from a jar
- 200g feta, crumbled
- 20 black olives, halved
- Handful of chopped parsley
- Step 1 Make the dressing by combining all the ingredients in a small jar or tub and shaking well. Ideally allow to mingle for at least an hour before serving, it can be made the night before. This is helps soften the shallot.
- Step 2 Construct the salad by laying all the ingredients on a platter, well mixed.
- Step 3 Just before serving spoon over the dressing so the salad is well covered.
Seeds are so often overlooked but are such an amazing source of B vitamins, omega fatty acids and trace minerals – including the immunity boosting zinc which is handy at this time of year. They also add a depth of flavour and delicious crunch to […]
I do love a slaw as it can make a simple dish really special – and bump up the vegetable content of your meal to boot. This Asian Slaw is fantastic for serving with a baked tofu burger, some marinated salmon or meats or as a side with some spring rolls. You can add cubes of tofu, prawns or cooked meats to it to eat it on it’s own and I also like to throw in some cooked black or wild rice for another texture and to make the meal more filling. It’s a fabulous ‘different’ edition to a buffet table too as it’s great for most diets.
The key to this slaw is the sauce, which needs time to mix before being added to the salad. So throw together the sauce earlier in the day or the night before – it only takes seconds to make – and dress just before serving. If you are happy to eat fish sauce then it adds another layer of flavour, but is equally good without it. To make this slaw a super-fast make I use a food processor to chop the veg using the attachment which makes it into little batons as I feel then you can taste the individual flavours more than when they are grated and it doesn’t get mushy at all. You can always shred by hand and course grate instead though if you would prefer.
- 1 tablespoon fish sauce (optional)
- 2 tablespoons flavourless oil such as sunflower
- 2 tablespoon rice vinegar or cider vinegar
- 3 tablespoons soy sauce
- 2 teaspoon sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced or finely chopped garlic
- 200g shredded red cabbage
- 2 large carrots, grated or in fine sticks
- 2 spring onions, finely chopped
- 150g Beansprouts
- Step 1 Mix all the sauce ingredients together in a jar or lidded container at least an hour before you serve.
- Step 2 Combine all the chopped vegetables in a large bowl and drizzle over the dressing before carefully tossing.
- Step 3 Serve.
I’m not sure what kids party tea and lunchboxes comprised of before hummous or hommous or hummus – however you like to spell it! – was a staple of childhood. There’s no doubt it’s a brilliant go to for the whole family, whether as a […]
A friend of mine asked how she could better use the premade mixes of vegetables and dried grains and pulses which are available in shops while also saving cash and eating healthily. As she’s a fan of a big salad which will last a few […]
Pomegranates are at their best right now and also readily available at a reasonable price – so there’s no reason not to incorporate them in your meals to give them a new fresh feel and a dazzling burst of red. That’s why this Pomegranate Slaw is the perfect dish to make this week.
As well as looking fabulous and serving as the perfect side to pretty much anything, it’s also fabulous value using carrots and white cabbage which are also in season too. I whipped this batch which served as a generous side for six for less than £2. It’s fab with burgers instead of fries, in a wrap with houmous, with a baked sweet potato, as part of a buffet, the possibly are endless.
It keeps brilliantly in the fridge for a few days so make it up and have a lunch or dinner at the ready. I used the julienne blade on my food processor for the cabbage and carrots so it can be prepared in under ten minutes. I can’t guarantee you won’t make a bit of a mess taking the seeds out of the pomegranate – or is that just me?
- 250g finely shredded white cabbage
- 250g peeled and shredded carrots
- 1 red onion, halved and thinly sliced
- 1 pomegranate
- 2 tablespoons finely chopped mint
- 2 tablespoons white wine vinegar
- Juice of one lime
- 2 tablespoon tablespoons olive oil
- Step 1 Combine all the ingredients in a bowl, season with white pepper to taste.
- Step 2 It really is that simple!
There is nothing quite like a beautifully ripe fig. They have such a unique flavour which really sums up the mellow end of summer and beginning of autumn. I feel the flavour is enhanced and deepened when they are grilled or lightly cooked so their […]