Tired of soup but still want to keep warm and stay healthy? Delve into these nourishing salad recipes and look after yourself, friends and family.
[from Olive Magazine]
Not only does freekeh have a rich, nutty flavour, but it also contains three times the fibre of brown rice. Paired with artichokes, ripe sultanas and soft labneh, this textural delight will transport you to the warmer climes of the Middle East.
Pinch of salt
200g full-fat Greek yoghurt
2 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
50g large sultanas
2 large onions
3 tbsp sherry vinegar
1 tsp caster sugar
2 tsp cumin seeds, toasted
280g jar of artichoke hearts in olive oil, drained
½ small bunch of dill, chopped
- Stir salt into the Greek yoghurt, then tip into a sieve lined with a muslin or a clean J-cloth.
- Put the sieve over a bowl, then cover with clingfilm and chill overnight.
- Tip the contents of the sieve into a dish. Mix the herbs with some olive oil and pour over.
- Cook the freekeh in boiling, salted water for about 20 minutes, until tender.
- Place the sultanas in a bowl and pour boiling water over to cover.
- Cook the onions in olive oil for 20-30 minutes, until caramelised and golden.
- Take a third of the onion out of the frying pan, then add the vinegar, sugar, cumin, drained sultanas and another two tablespoons of olive oil to the pan. Stir thoroughly, then take off the heat and season.
- Drain the freekeh well and then tip into a bowl. Add the onion and sultana mix and all the liquid from the pan.
- Toss everything together and pile the freekeh onto a serving plate.
- Add the artichokes and dill, then toss gently through.
- Dollop over the labneh and then scatter the reserved onions and a few more herbs.
[from Good Food Australia]
If you’re a seafood lover, BBQ fanatic – or both – this is the perfect recipe for you. While Summer might feel far away, this Aussie-inspired salad delivers on heat, freshness and flavour.
300g peeled green prawns, tails intact
300g calamari rings
2 bunches asparagus
1 tbsp baby capers, rinsed, drained, chopped
1 long fresh red chilli, deseeded, finely chopped
1 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp olive oil
200g tomatoes, halved
400g can butter beans, rinsed, drained
90g baby rocket leaves
- Preheat a chargrill or barbecue over high heat.
- Lightly spray prawns, calamari and asparagus with oil and cook for one to two minutes each side, or until browned and cooked through.
- Meanwhile, place capers, chili, lemon rind, lemon juice and oil in a small bowl. Stir to combine.
- Place the seafood, tomatoes, beans and rocket in a large bowl. Toss gently to combine.
- Drizzle with chili mixture and serve with lemon wedges.
[from Home Cooking Made Easy by Lorraine Pascale]
If you’re still craving that Christmas cheese and charcuterie board, why not jazz up your greens? This delicious salad is nourishing yet still indulgent with crispy pancetta, crumbly gorgonzola and a dash of balsamic.
2 x 120g packets of rocket
Handful of pine nuts
16 slices of pancetta
2 knobs of butter
1 tsp olive oil
4 pears, peeled, cored, quartered
Salt and black pepper, freshly ground
1 tsp honey, plus extra for the dressing
1 tsp balsamic vinegar, plus 2 tbsp for the dressing
½ tsp Dijon mustard
150g gorgonzola, ripped into chunks
- Distribute the rocket evenly among four serving plates.
- Heat a frying pan and toast the pine nuts for three minutes, or until golden brown, then remove from the pan.
- Heat the pancetta over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.
- Place a knob of butter and olive oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes.
- Add the balsamic vinegar and cook for another minute, then take the pan off the heat.
- Remove the pears from the pan, reserving any juice that may be left.
- Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters on their plate.
- For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through.
- Pour the dressing over the pears and rocket. Scatter over the gorgonzola and serve.