We have recently discovered the green goddess dressing and fallen in love! This is our very own THUD version dolloped over lentils and yummy veg.
Ingredients: 1 tbsp chopped parsley, 1-2 tbsp chopped tarragon, 1tbsp chopped chives, 50g rocket, 1 baby cucumber, 1 beetroot, 1 carrot.
Larder: ½ C mayonnaise, ½ C plain yoghurt, 1 tsp mustard, 150g puy lentils or a tin/pouch of cooked puy/green lentils, 2 eggs, salt and pepper (optional: 3 anchovies or 1 tsp miso paste).
- If using uncooked lentils, place them in a saucepan and with 3/4. Bring to the boil and simmer for 20-30 mintues until tender.
- Make the green goddess dressing: Finely chop all the herbs and if using, the anchovies. Combine herbs and anchovies/miso paste in a bowl with the mayonnaise and mustard and then whisk in the yoghurt. Season and adjust according to taste.
- In a salad bowl, grate the beetroot and carrot, slice the cucumber, add the rocket and toss to combine.
- Poach two eggs and when lentils are soft but still with a little bite, drain any remaining water.
- While eggs are poaching, pile up your green goddess salad starting with lentils, followed by the veggies and large dollops of green goddess dressing. Finally, when the eggs are ready, pop them on top and enjoy.
- Note: the dressing is quite thick so stir in as you eat.
This panzanella is a summery delight of a salad. Tart rhubarb, leafy greens, refreshing cucumber, crunchy radishes and sweet tomatoes are all topped off with crusty chunks of bread and a delicious balsamic dressing.
Ingredients: 50g rhubarb (1 stick), 1 baby cucumber, 50g radishes, 120g cherry tomatoes, 50g yellow cherry tomatoes, bunch of rocket, handful of spinach, 2 stems of mint.
From the larder: 2 slices of bread, 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, salt, pepper, (optional: 3 pieces of cooked bacon).
- Preheat oven to 180 degrees C. Roughly tear the bread into approx 3cm pieces. Lay on a baking tray and place in the oven to dry out and crisp up for about 15-20 minutes.
- Wash the rocket and spinach and place in a salad bowl.
- Quarter the cucumber lengthways and then slice the quarters into chunks. Halve the cherry tomatoes, slice the radishes and chop the mint leaves. Add all to the salad bowl.
- Slice the rhubarb very thinly (approximately .5cm or thinner) and add to the salad bowl.
- In a small bowl, whisk together the olive oil, vinegar, honey and a pinch of salt and pepper. Taste and adjust proportions as desired.
- Pour the salad dressing over the salad and toss to dress well.
- Add the bread into the salad and briefly toss. If using bacon, chop into small pieces and add to the salad.
- Serve the panzanella in bowls and enjoy.
A scrumptious Asian noodle salad packed full of beetroot, mouli, carrots and more. All combined with a gorgeous chilli dressing, it makes for an interesting and tasty summer salad.
Ingredients: 1 romero pepper, 1 carrot, 1/2 a beetroot, 150g mouli/daikon radish, 1 spring onion, 1 garlic clove, 1 red chilli, small bunch of coriander.
Larder: 175g rice or vermicelli noodles, 60ml vegetable oil, 2 tbsp soy sauce, juice of ½ a lime, 2 tsp honey (optional extra: cooked prawns and sesame seeds).
- Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high heat with the vegetable oil for about 3 minutes. Don’t allow to burn.
- Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil mix, toss and let stand.
- Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice them to create batons as close to matchstick size as possible.
- Chop the coriander, including stems.
- In a small bowl or glass whisk together lime, soy sauce and honey.
- Mix sauce through the noodles and then add the veg and coriander.
- Serve in bowls and garnish with optional sesame seeds and cooked prawns.
Ingredients: 100g red cherry tomatoes, a few stems of small curly parsley, a few stems of flat parsley, 2-3 stems of mint, 1 romero pepper, 1 carrot, 1 baby cucumber.
From the Larder: 100g couscous, 5 tbsp oil, 1 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).
- Gather all the veg and herbs. Quarter the tomatoes, chop the pepper into 1cm squares, grate or finely chop the carrot. Quarter the cucumber lengthways and slice it. Finely chop the mint and parsley.
- Place all in a salad bowl.
- Whisk olive oil, lemon juice salt and pepper and pour over salad.
- Make the couscous according to packet instructions and grill meat.
- While waiting for the couscous to cook, slice the whole block of halloumi into thin slices ½ cm thick and fry on each side until turning golden.
- Mix couscous into the salad and mix well so that dressing is mixed through.
- Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.
A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!
Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.
From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).
- Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
- Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.
- Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.
- Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
- Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
- Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.
- Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.
A goodness bowl that is here to delight. New potatoes, green beans, radishes and more, this salad is a springing singing super supper!
Ingredients: 200g potatoes, 4 spears of asparagus, 100g broad beans, 50g radishes, 1 spring onion, 40g rocket, 10g coriander, 10g basil, 5g fresh turmeric or 1 tsp powdered turmeric.
From the larder: 100g green lentils, or tin of cooked lentils, 2 tbsp lemon juice, 2 tbsp apple cider or white wine vinegar, 5 tbsp olive oil, 1 tbsp honey (optional extra: grilled salmon or a poached egg).
- If cooking lentils, place in a large pot of cold water, bring to the boil and simmer for 20 mins. 10 mins into cooking, halve the potatoes and add them to the lentils. When potatoes are nearly cooked, remove the beans from their pods, add to the pot and cook for 5 mins.
- If using tinned lentils, warm them in a saucepan or the microwave.
- Combine the following in a jar or bowl: grated turmeric, chopped basil and coriander, lemon juice, vinegar, honey, pinch of salt and if you have it, a pinch of cumin powder. Whisk well to combine.
- Slice radishes and spring onion, and place in a salad bowl with the rocket.
- Cut asparagus into quarters, heat a glug of olive oil in a skillet and sauté the asparagus on a medium heat until charred and starting to soften, but not soggy.
- When lentils, potatoes, beans and asparagus are cooked, add to the salad bowl and mix in the dressing. If using, serve with grilled salmon or a poached egg.
This is a celebration of Spring in a bowl. When Spring springs, the birds sing and blossom arrives, we find it hard to think about anything other than delightful greens and salads galore. This scrumptious salad is packed with spring greens, pretty pink radishes and more…
Ingredients: 60g radishes, 200g new potatoes, 100g green beans, 1 courgette, 1 shallot, 1 clove of garlic clove, 10g basil and 10g tarragon.
From the larder: 150g rice (red, wild or brown), 5tbsp olive oil, 3tbsp white wine vinegar and 1tbsp Dijon mustard (optional: poached eggs, or grilled meat).
- Start cooking the rice. Cover with water in a saucepan. Cover, bring to the boil and then simmer for 15 or so minutes until soft.
- Top, tail and halve the green beans and roughly chop the potatoes.
- Boil the potatoes in a saucepan of water for 10 minutes until soft when poked with a knife.
- Cook the green beans by adding them to the potatoes for the last 5 minutes of their cooking.
- Meanwhile, finely chop the shallot and garlic clove, and chop the tarragon leaves. Combine in a small bowl along with the mustard and white wine vinegar and set aside.
- Grate or finely slice the courgette, thinly slice the radishes and chop the basil and place in a salad bowl. If you have a mandolin, use it to slice the courgette and radishes.
- When the rice, potatoes and green beans are cooked, add to the salad bowl and then mix in the salad dressing. Serve the salad with optional poached egg or a grilled meat addition of your choice.
Even though winter is still here, we’ve got spring and salads on the mind. So to meet in the middle a brussel sprout tabouleh, a twist on the traditional, but super tasty and quick to throw together in the middle of the week.
Ingredients: 100g cherry tomatoes, 20g curly parsley, 200g brussel sprouts, 1 spring onion, 1 baby cucumber, sprig of mint.
From the Larder: 100g couscous, 5 tbsp oil, 2 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).
- Gather all the veg and herbs. Quarter the tomatoes, grate or finely chop the brussel sprouts removing the outer leaves, chop the spring onions, and the cucumber, finely chop the mint and parsley. Place all in a salad bowl.
- Whisk olive oil, lemon juice, salt and pepper. Taste and adjust according to preference and then pour over salad.
- Make the couscous by using the same volume of water as couscous. Pour freshly boiled water over the couscous in a bowl and cover with a plate or cling film for 5-10 minutes and then fluff with a fork. During this time grill meat if using.
- While waiting for the couscous to cook, slice the whole block of halloumi into thin slices approximately ½ cm thick and fry on both sides until turning golden.
- Mix couscous into the salad, ensure that the dressing is mixed through.
- Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.
This is a delicious hearty winter salad, full of roasted sweet potato and carrots, cumin seeds as well as butter beans, crunchy kale and pretty pink radishes and finally finished off with a zesty basil dressing
Ingredients: 1 parsley root, 100g purple chantenay carrots, 1/2 a sweet potato, 10g basil, garlic, 70g radishes, handful of kale.
Larder: 1 tin of butter beans, 100g quinoa, 1tsp cumin seeds/powder, juice of 1 lemon, 1 tbsp honey, 5-6 tbsp oil, pinch of salt.
- Preheat oven to 200 degrees C.
- Peel and chop the parsley root, sweet potato and chantenay carrots into small chunks and place in a large roasting tin. Drain and rinse the butter beans and add to the roasting tin.
- Drizzle with olive oil; add cumin powder or seeds, a pinch of salt and stir to coat veggies and butter beans. Roast for 25 minutes.
- Make a dressing by combining together minced garlic clove, chopped basil, 4 tbsp oil, lemon juice and honey. Adjust proportions to taste.
- Finely chop the kale, and slice the radishes, pour over the dressing in a salad bowl, mix well so kale is coated and set aside to marinade.
- Cook the quinoa according to packet instructions.
- When veggies are cooked and butter beans slightly crisping, remove from the oven, add to the salad bowl with kale and radishes and mix in the cooked quinoa.
- Serve while still warm.
This warm salad is a yummy combo of bitter and sweet flavours found in the slightly bitter chicory and a sweet cranberry dressing combined with delicate gem squash and hint of mint.
Ingredients: 1 gem squash, 150g cauliflower, 1 small head of chicory, 2 stems of mint, 40g cranberries.
Larder: 75g rice or farro, ½ -1 tbsp balsamic vinegar, 1-2 tbsp honey, 3 tbsp olive oil, salt and pepper (optional: feta, grilled salmon or chicken).
- Preheat the oven to 200 degrees C.
- Peel, scoop out the seeds, and slice the gem squash into thin ½ cm rounds; break the cauliflower into small florets and place in a large roasting tin.
- Drizzle generously with olive oil, season and roast for around 20 minutes until veggies are soft and cauliflower is crisping slightly.
- Meanwhile, start cooking the rice or farro according to the packet instructions, and if using, grill the salmon or chicken.
- Make a dressing by placing cranberries in a saucepan with 150ml water. Bring to the boil and simmer for 5-7 minutes until reduced by about half. Stir to break up the cranberries as they burst open. Remove from the heat and combine with 3 tbsp olive oil, ½-1 tbsp vinegar, 1-2 tbsp honey. Adjust honey and vinegar to taste.
- Cut the end of the chicory stem off and break apart the leaves. Slice the leaves down the middle. Chop the mint leaves.
- When rice or farro are cooked and roasted veggies are ready, transfer all to a salad bowl and combine together with the mint, chicory and if using, crumbled feta. Serve with optional fish or meat.