Beautiful Raw Root Salad

Recipe courtesy of Psychologies Magazine (September 2016).

‘When we look at beautiful foods, our digestive system starts to wake up, so we might argue that we start eating with our eyes – and this salad is definitely a feast for the eyes.’ Raw chef, Solla Eiriksdottir.

Raw root salad.jpgServes : 4-6

Ingredients :
300g red cabbage, cut into thin strips
2 carrots, cut into thin round slices
1 courgette, cut into thin, round slices
1 yellow beetroot, cut into thin, round slices
1 striped or red beetroot, cut into thin, round slices
5 radishes, cut into slices
1 pear, cut in half, cored and cut into thin slices
Seeds of 1 pomegranate
50g pistachios
10 dried Incan golden berries
4 tblsp green herbs, such as coriander, mint, basil and parsley finely chopped

For the dressing :
50ml walnut or olive oil
3 tblsp lemon juice
3 tblsp mandarin or orange juice
1 tblsp rice vinegar (or your favourite vinegar)
1 tsp ras el hanout spice
1 tsp onion powder
1/2 tsp sea salt

Step One : To make the dressing, put all the ingredients into a clean jar, put on the lid and shake to mix. Set aside.

Step Two : Put the prepared vegetables into a bowl, and pour over the dressing, then, using your fingers, massage the dressing into the vegetables.

Step Three : Let the vegetables marinate for 15-20 minutes. When ready to eat, put the vegetables into a serving bowl, add the remaining ingredients, toss together, and enjoy.

Citrus Prawn Ceviche Tostadas with Charred Sweetcorn and mashed avocado

Recipe courtesy of Psychologies Magazine (October 2018) and taken from “Salad Feasts: How to assemble the perfect meal” by Jessica Elliott Dennison.

Prawn ceviche

Serves : 4

Preparation time : 35 mins

Ingredients :
8 small shop-bought corn tortillas
1 tblsp vegetable oil
60g tinned sweetcorn in water (drained weight)
250g peeled raw king prawns
Juice of 3 limes
2 baby shallots or 1 banana shallot, peeled
3/4 tsp chilli flakes
1 grapefruit
4 radishes, finely sliced
2 avocados, halved and stones removed

Step One : First, preheat the oven to 180oC / Gas Mark 4.   Divide the tortillas between a few baking trays, brush with the oil, then bake for 5-8 minutes, or until golden and crisp.  Set aside to cool.

Step Two : Meanwhile, heat a medium frying pan, until smoking.  Rinse the sweetcorn, drain completely, then add to the pan (you don’t need any oil).  Cook for 3-5 minutes or until nicely charred with little black marks.  Transfer to a place to cool.

Step Three : Next, if not already deveined, make a small incision along the back of the prawns and remove the dark black line (the digestive tract).  Place the prawns in a medium dish or bowl, then squeeze in the limes.  Slice the shallots into rounds as finely as you can and add to the bowl along with the chilli flakes.  Leave for 7 minutes, then turn the prawns over and leave for another 7 minutes.  By this point, they should be pink and ‘cooked’.

Step Four : Next, cut away the top and bottom of the grapefruit, then carefully slice away the peel and white pith.  Slice out each segment, then finely chop the flesh (discard the membranes).  Add to the prawns along with any grapefruit juice.  Gently stir in the radishes.

Step Five : Scoop out the avocado flesh and roughly mash with a fork.

Step Six : Take the crispy tortillas, ceviche mixture charred sweetcorn and mashed avocado to the table in attractive serving dishes.  Allow everyone to build their own tostadas.

Step Seven : You can also shallow fry the tortillas in a pan of hot vegetable oil until golden.  Be sure to drain on kitchen paper, seasoned with salt.

Tuna, red onion, potato and rocket salad

Recipe courtesy of Co-op Food Magazine.

Tuna and potato salad

Serves : 6 (as a side dish)

Ready in 30 minutes

 Ingredients :
300g fresh tuna steak
1 tsp olive oil
650g baby new potatoes
1 medium red onion (chopped)
1 tblsp capers (optional)
1 bag rocket leaves

Dressing :
1 dessertspoon balsamic vinegar
1 tblsp olive oil
Juice of half a lemon
1/2 tsp Dijon mustard (optional)

Step One : Heat a griddle or frying pan until hot.  Add a tsp of oil to the pan and then cook the tuna on both sides until done.  Cool a little, then chop into chunks.

Step Two : Boil the potatoes in a separate pan of water, drain and mix in the tuna.

Step Three : Add the chopped onion and capers (if using).  Put all the dressing ingredients into a clean jar and shake until emulsified the add to salad mix.

Step Four : Store in fridge or cool bag until needed.  When ready to eat, toss the rocket leaves into the salad and serve.

Salute the Salad : Grilled Carrots, Manchego, Orange, Agave, Pecans and Sultanas

Recipe courtesy of Psychologies Magazine and taken from “Savour : Salads for all seasons” by Peter Gordon.

This relatively simple salad will seem all the more fabulous if you use a few different colours of carrots.   I found the combination of just two colours worked well and decided against using purple ones.  I’ve also made this using baby carrots, which looks and works a treat.  Manchego is a fantastic ewes’ milk cheese from La Mancha, near Madrid, in Spain.  If you prefer, you can use British Wigmore or Berkswell, Italian Pecorino, or some other firm ewes’ milk cheese – something you can shave or slice over the top.  Agave syrup is a fabulous, earthy, sweet syrup, which complements the pecans – replace it with maple syrup if you can’t find it.

Grilled carrotsServes 4 as a starter

Serve warm or at room temperature

Ingredients:
600g carrots, peeled, halved lengthways
3 tblsp olive oil
2 oranges, segmented
3 tblsp agave syrup (or use maple syrup)
50g sultanas (or golden raisins)
100g pecans, toasted and chopped
1 spring onion, thinly sliced
handful salad leaves (perhaps rocket)
60g manchego

Step One : Steam or boil the carrots in salted water for 6 minutes.  If using baby carrots, cook for 4 minutes.  Tip into a colander and leave to drain.  Brush with 1 tablespoon of the oil and season with salt and pepper, then cook in a heavy based pan until coloured on both sides and cooked through, about 3-4 minutes depending on their size.  Leave to cool.

Step Two : Mix the orange segments with any of their juice you can squeeze from the ‘core’.  Add the agave syrup, sultanas and pecans.  Leave for 10 minutes, then mix in the remaining oil.  Leave for at least 20 minutes to allow the sultanas to soak up some of the liquid, tossing from time to time.  Just before serving, mix in the spring onion.

Step Three : To serve, lay the carrots on a platter or individual plates. Scatter on the salad leaves, then spoon on the orange, sultana and pecan mixture.  Thinly shave the manchego on top just before you serve it.

 

Fruit and Nut Couscous with Fresh Herbs

Recipe courtesy of Psychologies Magazine (August 2019) and taken from Summer Every Day by Acland Geddes and Pedro Da Silva.

Fruit and Nut couscous

Serves : 6 – 8

Ingredients :
500g couscous
Olive oil, for frying and drizzling
50g whole almonds
50g whole cashews
50g whole pecans
1 pomegranate
2 tblsp chopped fresh flat-leaf parsley
2 tblsp chopped fresh mint
2 tblsp chopped fresh basil
50g dried apricots, chopped into small pieces
50g raisins

Step One : Put the couscous in a serving bowl and add cold water until it is covered by about 2 cm of water. Leave until all the water is absorbed (about 10 minutes), then fluff it up with your hands.

Step Two : Put all the nuts in a pan with a splash of olive oil and toast over medium heat until they are nicely browned. Set aside to cool.

Step Three : Remove the pomegranate seeds by cutting the fruit in half, holding it over a bowl and bashing the outside with the back of a wooden spoon so that the seeds fall into the bowl.

Step Four : Stir the herbs, nuts, pomegranate seeds and dried apricots into the couscous. Add a little olive oil, season with salt and freshly ground black pepper and serve.

Beetroot Salad and Grilled Goat’s Cheese

Recipe courtesy of Psychologies Magazine (June 2014) and taken from Fresh and Light by Donna Hay.

For a nourishing lunch, this vibrant salad is full of energising ingredients to avoid an afternoon lull.

IMG_1842

Serves : 4

Ingredients:
4 large beetroots, peeled and trimmed
1 carrot, peeled and trimmed
100g baby or small beetroot leaves
300g firm goat’s cheese, cut into 8 rounds
Vegetable oil, for brushing

For the horseradish dressing:
2 tblsp white wine vinegar
1 tblsp olive oil
1 tsp freshly grated horseradish
Sea salt and cracked black pepper

Step One : To make the horseradish dressing, place the white wine vinegar, olive oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside.

Step Two : Thinly slice the beetroot and carrot, and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates.

Step Three : Brush the goat’s cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill for 8-10 minutes or until golden. Serve the goat’s cheese with the salad.

Grapefruit, Fennel and Cucumber Salad

IMG_1008 (2)Recipe courtesy of Psychologies, taken from CIBI : Simple Japanese-inspired Meals to Share with Family and Friends written by Meg & Zenta Tanaka.

This combination tastes as beautiful as it looks and goes nicely with baked fish, a mild curry or a meat dish.

Ingredients (Serves 4-6)

• 100g (about ½) pink grapefruit, peeled and separated into segments
• 100g (about ½) grapefruit, peeled and separated into segments
• 1 Lebanese (short) cucumber or ½ telegraph (long) cucumber, cut into thin rounds, then quartered
• 400g fennel bulb, halved and thinly sliced
• 1 tbsp finely chopped flat-leaf pasley
• 90ml Honey Mustard Dressing

Step One – Cut each grapefruit segment in half at an angle.
Step Two – Cut the cucumber rounds into quarters.
Step Three – In a bowl, combine the grapefruit, cucumber, fennel and parsley. Add the dressing and mix well.

Crispy Lamb & Poppadom Carrots

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

This dish is full of great textural contrasts : crunchy poppadoms, smooth cooling yogurt, creamy chickpeas and aromatic spiced lamb; all of which are brought to life with pink pickled onion and a big dollop of mango chutney.

Crispy Lamb and Poppadom CarrotsIngredients (Serves 4)

  • ½ red onion
  • 2 limes
  • 300g minced lamb (around 15-20 per cent fat)
  • 1 tsp mustard seeds
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ – 1 tsp chilli flakes (depending on how spicy you like it)
  • ¼ tsp sea salt flakes
  • 4 carrots (a variety of colours is nice if you can get them)
  • 6 small poppadoms
  • 100g radishes, finely sliced
  • 400g tin chickpeas in water, rinsed and drained
  • Small bunch (20g) coriander
  • 2 ½ tsp olive oil
  • 1 tsp honey
  • 20g fresh ginger, peeled
  • 150g natural yogurt
  • 70g mango chutney
  1. First, peel the onion, slice into half-moons as finely as you can – a mandolin if handy for this – then place in a small bowl. Squeeze in the juice of 1 lime, then set aside to lightly pickle.
  2. Next, put a large frying pan over a high heat. Add the lamb and mustard seeds and cook for 5-6 minutes until caramelised.  Reduce the heat to low.  Add the ground cumin, coriander and cinnamon, chilli flakes and salt, then cook for a minute.  Turn off the heat, but leave the pan on the hob so the lamb stays warm.
  3. Top, tail and peel the carrots then shave ribbon lengths (stop once it gets too hard to peel the core) and transfer to a platter. Roughly crush 2 of the poppadoms and scatter them over the carrots along with the radishes and chickpeas.  Pick over the coriander leaves.
  4. At this stage, the onion should be bright pink and nicely pickled. Add the oil and honey to the bowl. Finely grate the ginger, then squeeze in the juice (discard the grated root).  Stir to combine.
  5. To assemble, scatter the onion over the carrots and gently toss with your hands, ensuring all the vegetables are coated in dressing (squeeze in more lime if it feels to dry). Spoon over the warm crispy lamb to finish, then serve with the rest of the poppadoms, yogurt, mango chutney and wedges of the remaining lime.

Fattouche (Middle Eastern crunchy salad)

FatoucheThis recipe is courtesy of Easy Living Magazine

Serves: 4-6   –   Prep time: 25 mins, plus standing time   –  Cook time: 5 mins
Cals per serving: 161 cals   –   Fat : 8g

Ingredients:  2 pitta breads or Lebanese breads; Olive oil for brushing; 3 baby cos lettuces; 1 red onion, finely sliced; 4 radishes, sliced; 200g (6 ½ oz) cherry tomatoes, halved; 1 cucumber, peeled and diced; 1 red pepper, finely diced; 4 tblsp flat-leaf parsley, roughly chopped; 4 tblsp mint, roughly chopped; 1 tblsp ground or crushed sumac; ¼ tsp allspice; Extra virgin olive oil, for drizzling

For the dressing: Juice of ½ lemon; 3 tblsp extra virgin olive oil; 1 clove garlic, crushed; 1 tsp ras el hanout (optional)

  1. Heat the oven to 180oC (gas mark 4).  Split the spread in half and brush each piece with olive oil.  Bake for 5 minutes until crisp.
  2. Slice the lettuce crossways into 1cm (½ in) strips and place in a large bowl with the onion, radishes, tomatoes, cucumber, red pepper, parsley and mint.  Season well.  Sprinkle the sumac and allspice over the top, then drizzle with a little extra virgin olive oil.  Toss well and set aside for 10 minutes for the flavours to infuse.
  3. Combine the dressing ingredients in a small screw-top jar and shake to combine.
  4. Pour enough dressing over the salad to lightly dress it, and toss it through.  Break the bread into pieces and mix through the salad.  Divide the salad between four plates and serve immediately.
Sumac:

Another cookbook:

Asparagus, Red Pepper and Halloumi Salad

Serves: 4; Takes: 25 mins plus marinating; Calories/Fat: 304 cals /22g; Sodium/Added sugar: 1.2g/0.4g

Ingredients: 2 tblsp olive oil; 1 garlic clove, crushed; 2 sprigs of fresh thyme; 3 red peppers, deseeded and quartered; 400g (14oz) asparagus, trimmed; 1 x 250g Halloumi cheese, thickly sliced; 2 tblsp sweet chilli sauce; Salt

  • Mix the oil, garlic and thyme and marinade the veg and cheese, reserving a little, for at least 15 mins or in the fridge overnight.
  • Barbecue the peppers first (they can take up to 10 mins), turning occasionally. When the peppers are almost ready, add the asparagus for one min and then the Halloumi for 30 seconds on each side.
  • Skin the peppers and mix with the cheese and asparagus. Season with salt. Stir the chilli sauce into the remaining marinade and drizzle over the warm salad.

Would you like to try to make Halloumi?

An Asparagus cooker when not grilling as in this recipe.