Spring Salad
After Winter Spring brings tender salad leaves like small leaves of rocket, mustard greens, baby kale, baby spinach leaves, and the new growth of herbs. Add pea shoots and sprouted broccoli shoots and sunflower shoots, we have a lovely base for shaved fennel, radish, and a light lemon dressing.
Ingredients
- 6 tablespoon extra virgin olive oil
- 3 tablespoons lemon juice
- sea salt
- crushed black pepper
- 4 good handfuls of a selection of salad leaves (rocket, mustard greens, oak leaf, baby kale, baby spinach leaves)
- A mixed bunch of mint leaves, flat leaf parsley, dill, chives
- pea shoots or broccoli shoots or sunflower shoots
- 1 bulb fennel, thinly sliced
- 8-10 red radishes, thinly sliced
- a handful of toasted sliced almonds or hazelnuts
Preparation
In a jar combine the extra virgin olive oil, lemon juice with a pinch of sea salt and black pepper. Place a tight lid on top and shake well. Wash the leaves in plenty of cold water. Using a salad spinner, dry the leaves and place in a salad bowl. Add a selection of herb leaves. Arrange the sliced fennel and sliced radishes on top. Scatter over some pea shoots. drizzle with salad dressing. Sprinkle the almonds or hazelnuts on top.
A piece of soft goats cheese roughly crumbled on top works very well with this salad.
Serves 4
Spring Tabouli with Asparagus
Spring is the time for asparagus and fresh herbs. Tossed with couscous and edamame beans and pumpkin seeds, they make a healthy flavourful salad.
Ingredients
- 150g couscous (wholemeal preferable)
- 1 bunch asparagus
- 1 small red onion, finely chopped
- 75 g edamame beans or peas
- 25g pumpkin seeds, toasted
- 15g fresh mint leaves, finely chopped
- 25g flat leaf parsley, with stalks, finely chopped
- extra virgin olive oil
- lemon juice
- sea salt
Method
Pour the couscous into a bowl and cover with boiled water, 1/2 cm above the couscous. Cover with a plate and set aside. It will need 15 minutes. Chop the asparagus into 1 inch pieces, discarding the woody ends. Blanch for about 1 minute in a pot of boiling salted water. Remove from the water and set aside. Blanch the edamame beans or peas in the pot of boiling water for 1 minute also. Set aside.
With a fork fluff up the couscous. Add 2 tablespoons of extra virgin olive oil, a pinch of sea salt and a good squeeze of lemon juice. Adjust the seasoning. Toss in the prepared asparagus, red onion, edamame beans, pumpkin seeds, and chopped fresh herbs. Mix well. Check the seasoning and enjoy.
Quinoa works well in replace of the couscous. Optional garnishes; A boiled egg with a soft centre served on top, sliced avocado, pea shoots.
Serves 4
Beetroot Carpaccio with feta and toasted walnuts
Ingredients
- 500g beetroot
- 2 shallots, finely chopped
- 1 tbsp apple cider vinegar
- extra virgin olive oil
- sea salt and pepper
- 100g feta cheese
- 25g toasted walnuts, finely crushed
Preparation
Wash the beetroot and place in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 30 minutes. Check it is tender by inserting a sharp knife into the beetroot. Rinse under cold water removing the skin. Thinly slice the beetroot and arrange on a serving plate.
Mix the shallots, cider vinegar and 3 tablespoons of extra virgin olive oil in a bowl. Drizzle over the sliced beetroot. Finely crumble feta cheese on top and scatter the walnuts and serve.
Cooked vacuum packed beetroot works also.
Serves 4
Zingy Red Slaw
This slaw makes a nutritious, crunchy addition on the side of a noodle or stir fry meal.
Ingredients
- 150g red cabbage, shredded
- 150g white cabbage, shredded
- 1 small carrot, roughly grated
- 3 scallions, finely chopped
- 15g toasted seeds (pumpkin, sunflower, sesame)
Dressing
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon grated ginger
- 1 tablespoon fresh coriander, finely chopped
- small pinch chilli flakes, optional
- pinch sea salt
Place all the salad ingredients into a bowl and toss together. In a small bowl whisk all the dressing ingredients together. Pour over the vegetables and toss well. Check the seasoning.
The addition of mayonnaise or vegan alternative makes for a richer slaw.
Serves 4