Posts Tagged "organic salads"

  • Recipe: Warm Pumpkin, Cranberry & Sage Salad with Croutons

    Vegetarian     Pumpkin, sage, walnuts, cranberries and sourdough bread make a delicious Christmas stuffing: whether you're vegetarian or just after a lighter, less complicated version with the all the punches try this salad for a satisfying substitute.     Ingredients (serves 4 as a side) ½ Jap pumpkin (about 1 kg), cleaned, deseeded & cut in 3 cm² chunks 1 Tbsp olive oil, plus a little

  • Recipe: Broccoli Salad with Tempeh & Tamari

    Gluten free, Vegan Tempeh is a naturally fermented soy product from Indonesia. Its texture and taste are more pronounced than tofu, and because it preserves the whole bean is a richer source of protein, fibre and nutrients.                 Ingredients (serves 2-3) 300 g block tempeh, halved lengthways & sliced into ½ cm thick pieces 50 ml tamari 2 Tbsp mirin 2 tsp

  • Recipe: Roast Pumpkin Salad with Baba ghanoush & Za’atar

    Vegetarian     Baba ghanoush, the famous smoky eggplant dip, and za'atar, a tangy spice blend, are both recurrent sides in Middle Eastern cuisine. Combined with the sweetness of pumpkin in this salad the smoky, zesty savoury flavours really sing. Sesame is an integral ingredient in both baba ghanoush and za'atar: these recipes use the unhulled seeds and tahini paste to amp the nutrition as unhulled sesame seeds are a particularly great source of calcium.

  • Recipe: Chicken, Mint & Coconut Noodle Salad

    Gluten free   If you've got leftover chicken in the fridge this tasty noodle salad can be on your table in no time! Sweetened with mirin, salty with fish sauce and sour with lime juice it's got a definite Thai flavour- without the addition of refined sugar or salt.   Ingredients (serves 4) 150 g bifun rice noodles 2 cups leftover cooked chicken, thinly sliced or shredded flesh from one drinking coconut, thinly sliced ¼ green cabbage, thinly

  • Recipe: Crunchy Corn & Pepita Salad

    Vegan, Gluten free     This bright, sunshine-y salad gets its crunch from juicy corn and crispy pepitas- serve it as part of a barbecue spread with pizzazz.   Pepitas are nutritional powerhouses: rich in calcium, iron, magnesium and zinc they're also a great source of B-vitamins and omega-3 essential fatty acids. And did you know you can easily make your own? Simply save the seeds from the next pumpkin you buy: wash and dry them, toss in a little oil and toast in the oven or a wide saucepan over

  • Recipe: Red Cabbage & Candied Cashew Slaw

    Gluten free Scrumptious organic slaw     Brightly coloured with crisp slivers of fresh vegetables and a zesty lime juice dressing, this Asian-inspired coleslaw has the sweet-salty-spicy-sour balance down pat. Serve with rice and barbecued fish or tempeh for a perfect early-spring sunshining lunch.     Ingredients (serves 4 as a side) 1 lime, zested & juiced 2 tsp fish sauce (substitute soy if vegetarian) 2 Tbsp toasted sesame oil 1 small clove garlic, minced ½ cup raw cashews 2 tsp

  • Recipe: Radish, Pea & Mint Salad

    Vegan, Gluten free     The crisp, peppery fresh pink radish gives welcome crunch, colour and flavour to salads. Combined here with lightly blanched green garden peas and mint the colour scheme is pretty spectacular and tastes wonderful too.   Ingredients (serves 2 as a side) 100 g peas, shelled (about 200 g in shell) 5 radishes, scrubbed & thinly sliced ½ bunch mint, leaves picked 8 leaves mignonette lettuce, from the core 1 ½ Tbsp lemon juice 1 ½ Tbsp extra virgin olive oil sea salt & freshly ground black pepper   Method  1. Bring a saucepan

  • Recipe: Beetroot, Orange & Mint Salad

    Vegan, Gluten free   A sweet savoury affair   The contrasting sweetness of earthy beetroot and refreshing orange compliment one another in appearance and flavour. Serve this jewel-coloured salad as a side to oily fish like salmon or an indulgent quiche- the citrus is a great foil to rich foods. Alternatively you could add some creamy chèvre or fetta and enjoy it as a light lunch. Bon appétit!  

  • Recipe: Pumpkin, Egg & Avocado Bowl

    vegetarian, gluten free, dairy free   for a light Japanese-inspired lunch     If you've got leftover roast pumpkin (or even sweet potato, carrots or beetroot for a bit of a twist) you're only a boiled egg away from lunch! Salty tamari, sweet pumpkin, peppery rocket and crunchy nori makes a delicious, quick salad balanced with protein and lots of greenery.   Ingredients (serves 4) ½ pumpkin (about 1.2 kg), deseeded & cut in 2 cm² pieces 2 tsp toasted sesame oil 4 eggs (or

  • Recipe: Lemon, Chickpea & Bourghal Salad

    Vegan No cooking required!     Bourghal, or bulgur, is a cereal made from whole wheat grain with a nutty flavour and pleasantly chewy texture. Most commonly eaten in tabbouleh it makes a great base for salads, pilafs and soups- especially Middle eastern style- and can be used as a substitute for rice and cous-cous.   Bourghal only requires a good soak- no cooking- so this salad comes together with very little mess. For an easy dinner you might like to serve grilled lamb cutlets
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