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.
Serves : 4
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.
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.
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.
Ingredients (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
- 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.
- 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.
- 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.
- 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.
- 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.
This 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)
- 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.
- 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.
- Combine the dressing ingredients in a small screw-top jar and shake to combine.
- 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.
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.
This dish of avocados with sun-dried tomatoes, mozzarella slices, artichokes hearts and crisp bacon is a superb main course salad packed with flavours. The tomatoes can be bought dried, and need soaking in water to soften before use, or in oil in a jar ready for use. Supermarkets stock them.
Serves: 4; Prep time: 20 mins; Cook time: 5 mins
Approximate nutritional values per portion: 600 calories; 17g protein; 50g fat; 10g carbohydrate
Ingredients: 6oz (175g) back bacon, derided and chopped; 1 tblsp oil; 4oz (100g) sun-dried tomatoes in oil; 14oz (400g) canned artichokes hearts; 6oz (175g) mozzarella; 1 avocado; lemon juice
For the dressing: 4 tblsp olive oil; 1 tblsp white wine vinegar; 1 clove garlic, crushed; ½ tsp Dijon mustard; salt and freshly ground black pepper.
- Fry the bacon in a little oil until crisp. Drain on kitchen paper. Reserve. Cut sun-dried tomatoes into thick strips. Quarter artichoke hearts and cut mozzarella into thin slices. Place these in a bowl with the bacon and tomatoes.
- Peel and coarsely chop the avocado. Drizzle with lemon juice, then add to bowl.
- Shake all the dressing ingredients together in a screw-top jar then pour over contents of the bowl. Toss gently to avoid damaging the avocado. Serve immediately.
Other Italian recipes
Something for serving the salad.
Ingredients: 4 tbsp olive oil; ½ tbsp Dijon mustard; 1 garlic clove, peeled and finely chopped; 2 tbsp white or red wine vinegar; 4oz/100g chicory leaves; 4oz/100g rocket leaves; 4 slices French bread; 4 small firm-textured goats’ cheeses (approximately 2½oz/65g each) or a 10oz/300g goats’ cheese log, cut into 4 slices; 2oz/50g butter; 2oz/50g hazelnuts, roughly chopped
- Put the oil, Dijon mustard, garlic and vinegar in a screw-top jar and shake well. Arrange the chicory and rocket leaves on 4 plates.
- Place the bread slices and chunks of cheese separately on a baking sheet. Spread butter over the cheese, cover with the hazelnuts and cook under a preheated grill for 2-3 mins or until the cheese is evenly browned and the bread is toasted.
- Place a piece of toasted bread on each plate next to the salad leaves. Carefully place the cheese and hazelnuts on top and drizzle a little dressing over the toasties and salad. Serve immediately.
Cook time: 10 mins
Ingredients: finely pared rind and juice of 1 lime; 2 tbsp thai fish sauce; 2 tsp caster sugar; 2 garlic cloves, crushed; 2 green chillis, seeded and finely chopped; 2 mangoes, peeled, stoned and cut into matchstick strips; 2 carrots, cut into matchstick strips; 2 carrots, cut into matchstick strips; 2 courgettes, cut into matchstick strips. To garnish: mint sprigs
- Cut the lime rind into thin matchstick strips. Place the lime juice, fish sauce, sugar, garlic and chillis in a bowl and stir until the sugar has dissolved. Place the fruit and vegetables in a bowl and toss with the dressing. Sprinkle with the lime strips and serve garnished with mint sprigs.
- A piquant mix of sharp, sweet and hot, this salad makes an unusual starter or it can accompany a spicy main course.