Simple Recipes: Salads

Showing posts with label Salads. Show all posts

Recipes Sweetheart Cabbage Salad with Red Currants

Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

Sweetheart Cabbage Salad with Red Currants

Ingredient :

400 g Sweetheart cabbage, trimmed and finely sliced
1 tsp Cumin powder
Sea salt
Black pepper
4 tbsp White wine vinegar
4 tbsp Olive oil
1-2 tbsp Honey
150 g Red currants
2 tbsp Fresh chives

How To Make:

Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.

Recipes For Kumato Avocado Salad

Friday 0 comments

A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.

Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.

Ingriden :

2 tsp Black sesame seeds
2 Kumato tomatoes
2 Vine-ripened tomatoes
1 Ripe avocado
Basil leaves
Sea salt and pepper
2 tbsp Argan oil
1 tbsp White wine vinegar
1 tbsp Lemon juice

Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.

Recipes Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Sunday 0 comments

This delicious, easy-to-make beetroot recipe is oven roasted, which intensifies their natural sweetness, and then tossed with a Mediterranean olive-based sauce, served on a bed of homegrown fenugreek leaves. You can substitue them with celery leaves or other leafy greens of your choice.

Ingredient

80 g Pitted black olives
1 clove Garlic, minced
1 tbsp Capers
2 Anchovy fillets, chopped
1 Lime, juiced
2 tbsp Freshly chopped parsley
2 tbsp Olive oil
salt and pepper to taste

750 g Beetroot, peeled and halved
3 tbsp Olive oil
2 tbsp Balsamic vinegar
Sea salt
Dill
Extra black olives, cut into rings
Fenugreek leaves
Sesame seeds, optional

How to make :

Place pitted olives, minced garlic, capers, anchovy fillets, lime juice, parsley and olive oil in the blender. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes. Season to taste with salt and pepper.
Preheat oven to 190C/375F. Peel and cut the beets in half. Place the beets in a baking pan. Toss the beets with olive oil, balsamic vinegar. Sprinkle with sea salt. Cover the beets with a sheet of aluminum foil. Roast for 1 hour until firm but tender. Remove from the oven.
Once the roasted beets are cooled enough to touch, slice them into bite-sized pieces. Place in a large bowl. Toss with tapenade, olive rings and dill. Arrange fenugreek leaves in a serving plate, spoon the well-tossed beet in the center, and sprinkle some sesame seeds over.

Recipe Broad Bean Salad with Feta and Almonds

Thursday 0 comments

Broad beans, also known as fava beans, are sweet, tender and delicious pod beans with a smooth creamy texture. This is a lovely summer salad which can be eaten on its own or as an accompaniment to any meaty main dishes.

Broad Bean Salad with Feta and Almonds

100 g Broad beans, podded weight

1 handful Cilantro or parsley, roughly chopped

1 Shallot, finely chopped

50 g Feta cheese, cubed

1 tbsp Lemon-scented olive oil

50 g Almonds, skin on

1 tbsp Lemon juice

Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
Put the cilantro in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the cilantro mix along with the beans. Dress with the lemon juice.

Beetroot Salad with Pan Seared Prawns

Sunday 0 comments

This simple but elegant salad contains sweet, tender vacuum pack beetroot beets, which is a truly convenient and versatile ingredient and great for use in a wide range of dishes, cilantro, and pistachios, plus protein-rich pan-seared prawns. The sweet but tangy taste of white balsamic and a rich, buttery macadamia oil make a perfect compliment to those naturally sweet root vegetables.

2 Vacuum packed cooked beetroot
8 Giant prawns, deveined
1 handful Cilantro
1 tbsp Macadamia oil
1 tbsp Sunflower oil
White balsamic
Salt and freshly ground black pepper
1 tbsp Pistachios, chopped

Using a mandoline, slice the beetroot into a bowl. Add the white balsamic, a tablespoon of macadamia oil, and season with a little salt and pepper. Mix together.
In a pan, heat the sunflower oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
Arrange the thinly sliced beetroot onto two serving plates. Place the cilantro in the center and top with pan-seared prawns. Scatter the chopped pistachios over. Drizzle with a little bit more macadamia oil if desired.

Beetroot Carpaccio with Apricot and Brie

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This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.

2 Beetroot, trimmed and thinly sliced on a mandoline
1/3 Lemon, juiced
Sea salt
Freshly ground black pepper
White Balsamic vinegar
1-2 tbsp Walnut oil
2 Apricots, stoned and diced
50 g Brie
Rucola

Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.

Quinoa Herring Roe Salad

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This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It's perfect for potluck or anytime really!

Herring roe is in truth the milets, which is from male fish, in other words, it's herring sperm. Leave it out if you are a vegetarian.

180 g Quinoa
480 ml Water
2 tbsp Herring roe
250 g Fresh fruit, diced
50 g Cherry tomatoes, halved
2 stalk Green onions, chopped
50 ml Extra-virgin olive oil
2 Limes, juiced
2 tsp Cumin powder
1 tsp Salt
1 tsp Chilli flakes

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately.

Sesame Tofu Salad with Ginger Vinaigrette

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Sesame encrusted tofu slices are tossed together with arugula, Belgian endive, carrot, and strawberry wedges in a simple ginger infused vinaigrette. The salad is healthy, satisfying and packed with protein, thanks to a generous portion of tofu.

Salad	Ginger Vinaigrette
1 handful Arugula leaves 1 small head Belgian endive, separatred 1 Carrot, julienned 6 Fresh strawberries, cut into wedges 400 g Organic extra firm tofu, sliced Salt and black pepper 2 tbsp Spelt flour 1 Egg, lightly beaten 50 g Sesame seeds Oil for frying	10 g Fresh ginger, peeled and finely grated 3 tbsp White wine vinegar 3 tbsp Orange juice 1-2 tbsp Honey 5 tbsp Olive oil Salt and pepper

Cut the tofu into 8-10 slices. Season with salt and pepper, then coat with spelt flour, and dip with beaten egg, finally coat with sesame seeds. Heat the oil in a large pan untl hot. Lower the coated tofu slices into the hot oil and fry for 5-6 minutes until crisp and golden brown. Remove and drain on the kitchen paper.
Combine all the vinaigrette ingredients in a jar with a tight-fitting lid, and shake to combine.
Place the salad leaves, julienned carrot, sliced strawberries and tofu in a salad bowl. Drizzle in prepared vinaigrette. Gently toss all together. Divide the salad into two serving plates. Serve immediately.

Simple Recipes

Recipes Sweetheart Cabbage Salad with Red Currants

Recipes For Kumato Avocado Salad

Recipes Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Recipe Broad Bean Salad with Feta and Almonds

100 g Broad beans, podded weight

1 handful Cilantro or parsley, roughly chopped

1 Shallot, finely chopped

50 g Feta cheese, cubed

1 tbsp Lemon-scented olive oil

50 g Almonds, skin on

1 tbsp Lemon juice

Beetroot Salad with Pan Seared Prawns

Beetroot Carpaccio with Apricot and Brie

Quinoa Herring Roe Salad

Sesame Tofu Salad with Ginger Vinaigrette

Category

Populer Post

100 g Broad beans, podded weight 1 handful Cilantro or parsley, roughly chopped 1 Shallot, finely chopped 50 g Feta cheese, cubed 1 tbsp Lemon-scented olive oil 50 g Almonds, skin on 1 tbsp Lemon juice

Category

Populer Post

100 g Broad beans, podded weight

1 handful Cilantro or parsley, roughly chopped

1 Shallot, finely chopped

50 g Feta cheese, cubed

1 tbsp Lemon-scented olive oil

50 g Almonds, skin on

1 tbsp Lemon juice