Rainbow Salad with Walnuts

Like a lot of people I’m prone to getting stuck in food ruts. You buy the same thing every week, and you cook the same thing all the time, it’s easy but it is boring.

I started getting vegetable box deliveries and sometime I choose an option that’s a bit of a luck dip so that I’m forced to make something different, and you’re forced to work with new ingredients. (This week’s box came with a packet of sauerkraut!, but that’s a whole other recipe).

I had been over indulging in the “pure filth” recipes lately and wanted to feel I was eating something good for me for a change. So with a box full of lovely colourful ingredients I made this fresh crunchy salad with a dressing made with creamy tahini, tangy ginger and a little bit of chilli heat. I like to sprinkle it with nuts, for extra protein.

This is a great vegan dish ( I eat big bowls of this on its own), but is also a great side dish. I used the vegetables I had in a vegetable box, but the beautiful thing about this is that you can adapt the vegetables depending on availability and what’s in season.

Do yourself some good and enjoy a delicious crunchy multi-coloured big bowl of fibre and vitamins.

Ingredients

2 Carrots (grated)

1/2 Red pepper (finely sliced)

1 Large gold beetroot (grated)

2-3 Radishes (finely sliced)

4-5 Stalks of Rainbow chard (finely sliced)

1 Small Celeriac (grated)

For the dressing

1 Red chilli (finely sliced)

2 inch piece of ginger (grated)

3 Tbsp Tahini

Juice of one lemon

Method

  1. I was lazy and used a food processor to grate many of the ingredients. If you don’t have one a box grater does the same job, it will just take a little longer
  2. If you’re using celeriac make sure to cover this with the lemon juice as soon as you grate it to prevent it from discolouring
  3. Combine all your ingredients in a bowl (once you have grated or sliced your vegetables).
  4. In a separate bowl add the dressing ingredients and mix well. You want to add a little water to loosen the dressing, depending on how thick your tahini is.
  5. Add the dressing to the salad and mix thoroughly
  6. Top with walnuts, or toasted cashews or pine nuts also work well.

Goats Cheese and Beetroot Salad

I have vegetarian friends who scream at the thought of this, because it’s often the only vegetarian option available in restaurants.

I do sympathise, but done well there is a reason why some things are classics I understand that goats cheese is like kryptonite for some people, so I went with a really creamy soft cheese (that wasn’t too “goaty”), but this also works well cheeses like Gorgonzola.

Do you think you’re not keen on beetroot, I was an adult before I actually discovered that I liked it. I was put off by being made to try disgusting pickled beetroot as a child, and having horrible purple vinegar run into the other food on my plate. I’m probably over sharing my personal childhood trauma, but I know a lot of people have been put off for the same reason. When roasted, beetroot is sweet and earthy and goes really well with the soft cheese. I was lucky enough to get little beetroots in my farm box ranging in colour from gold, pink to deep purple, the range of colour is nice but they all taste the same, so give them a go.

Ingredients

150 Grams Soft goats cheese

200 Grams Roasted beetroot

200 Grams Salad leaves (I used rainbow chard, but use what you like)

25 Grams Walnut (Optional, I actually for forgot to add these, but they add some extra crunch to your salad)

2 Tbsp Olive oil

1 Tbsp White wine vinegar

Method

  1. Pre-heat your oven to 180 degrees, wrap your beetroot in tin foil and place on a baking try. Bake until you can stick with a knife into the beetroot and an its soft. Set to one side and allow to cool, remove the skin with a knife, and cut into bite size pieces
  2. Spread your washed salad leaves across a platter, top with the beetroot
  3. Scoop teaspoon sized dollops of the cheese across the platter and sprinkle with walnuts if you are using them
  4. Mix the oil and vinegar together and drizzle over the salad and serve immediately

Celeriac and Apple Remoulade

Clean, fresh and crunchy

If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.

I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celeriac. I had eaten it before but had never cooked with it.

It may not be pretty but it tastes great.

I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.

Great with barbecued meat or fish.

Ingredients

200 Grams Celeriac (roughly grated)

1 Large apple (roughly grated with skin left on)

Juice of half a lemon

1 Tbsp Grain mustard

3 Tbsp Mayonnaise

Method

  1. Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
  2. Cover the celeriac and apple with the lemon juice.
  3. Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately

BLT Salad with Homemade Ranch Dressing

Every bite is totally yum

This is the perfect salad for people who think they don’t like salads.

What makes it so good is the ranch dressing. I’m warning everyone in advance, this isn’t a salad for the diet conscious. Ranch dressing is rich and creamy and makes just about anything taste fantastic. It’s doubles as a dip, and is also fantastic in sandwiches with tortilla chips, chicken wings, or if you’re one of those people who like to dip their pizza, (FYI the Italians are horrified by this and have threatened to take pizza back if the rest of the world doesn’t behave itself. I won’t tell them if you don’t).

The salad hits all the bases, soft chicken, crispy salty bacon, sweet cherry tomatoes, and a rich creamy dressing. You can always use the shop bought ranch dressing if you don’t have time or the ingredients, but do yourself a favour and give it a try. This is great for anyone following low carb or gluten free diet.

Serves 2

Ingredients

For the salad

2 Cooked chicken breasts or chicken thighs (shredded or cut into cubes)

4 Rashers of streaky bacon (cooked until crispy and cut or crumbled into 2cm strips)

2-3 Scallions/spring onions (finely chopped)

Handful of cherry tomatoes (halved)

2 Handfuls of salad leaves

For the dressing

2 Tbsp Mayonaise (I use shop bought)

2 Tbsp Sour Cream

1/2 Tsp dried dill

1 Tsp Chopped parsley (or 1/2 tsp dried parsley)

1/2 Garlic powder

1 Tbsp Lemon juice/ or 1/2 Tbsp white wine vinegar

Salt and pepper to taste

Milk to loosen the dressing to the consistency you like (for people following a keto diet they can use cream)

  1. In a jar with a lid, add all the dressing ingredients except the milk/cream. Check the flavour and add salt and pepper if you think it needs it.
  2. When you are happy with the seasoning add a little milk/cream to loosen the mixture and shake the jar. Check the consistency, and add more milk/cream if you want a runnier dressing
  3. Combine all your salad ingredients and drizzle with the dressing before serving
  4. The dressing will keep quite happily in a sealed jar in your fridge for 4-5 days

Crab and Avocado salad

Soft sweet crab meat, fresh crunchy vegetables, and delicious tahini dressing

I never thought I would say it, but after weeks stuck at home. I was finally fed up with carbs.

The antidote was a quick and easy salad. I used tinned crab meat because it was what I had, but fresh or frozen would also work.

Like most salads, use what you have or what you like, I added nectarine because it’s what I had, but mango but would be great too. Lemon and tahini are great in dressings. I usually add garlic to this dressing mix, but left it out this time so that it wouldn’t overwhelm the delicate crab flavour. Fresh herbs like parsley or corriander would be great in this salad too.

Mix colours and textures

Ingredients

Serves 2

1 Carrot (grated)

50 Grams Endame beans (frozen)

6 Radishes (sliced)

1/2 Avocado (cubed)

1 Nectarine (cubed)

145 Gran Tin of crab meat

2 Handfuls of rocket or other salad leaves.

For the dressing

1Tbsp Tahini

Juice of 1 lemon

1 Tbsp Rapeseed oil

Salt and pepper

Method

  1. Add the tahini, oil, and lemon juice to a bowl. Mix well and season with sat and pepper, loosen with a little water if it’s too thick
  2. Combine all the salad ingredients in large bowl, add the dressing and serve with crusty bread

Halloumi, Orange and Hazelnut Salad

Halloumi, orange and hazelnut salad

This is a quick and easy recipe, that makes a tasty lunch.  It’s also great as a simple starter, that can be done with little fuss if you are cooking for other people. 

The bright tangy orange balances the salty cheese and crunch of the nuts brings it all together.

Ingredients

1 Large orange

225 grams Halloumi

1 Tbsp. Olive oil

25 grams Hazelnuts

1 Packet of mixed salad

Olive oil and vinegar to dress the salad

Method

  • Cut the peel from the orange, making sure you take all the white pith off.  You should cut out segments (leaving the skin between the segments behind), or cut the peeled orange across thinly in rounds if you prefer.  (This can be done in advance, this is useful if you are making this as a starter).
  • In a dry pan toast the hazelnuts, until they smell nutty.  Don’t leave these unattended as they can burn. (This can also be done advance if you are making this salad as a starter).
  • Heat a frying pan with a tablespoon of oil, slice the halloumi in 1 cm thick slices and fry until golden brown on each side.
  • Divide the salad between the plates and dress with your preferred dressing (for this salad, I prefer olive oil and white wine vinegar)
  • Distribute the orange segments and hazelnuts between the plates and top with the fried halloumi.

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