Category: Salads

Fresh Blueberry & Mixed Greens Salad with Blueberry Balsamic Dressing

The weather is too warm for hot vegetables with the evening meal but after a few months of salads you start craving them regardless of the heat!

I have to say that a lettuce salad can get a bit boring after a few months of summer, and I try to make them a bit more glamourous with interesting additions that not only taste good but brighten the plate up.

When my girlfriend said ‘make a green salad and I’ll put the barbecue on, I decided to rise to the challenge of making something a little more exciting than the standard ‘green salad’ – she loves her fruit so that was my inspiration for this salad.

With fruit so plentiful over the summer, and berries especially delicious right now, I out together a simple and interesting Fresh Blueberry & Mixed Greens Salad.

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Ingredients:

  • 1 large cup of fresh blueberries
  • 1 bag of spring mixed salad greens
  • 1/2 cucumber, chopped
  • 1/2 cup mandarin segments
  • 1/4 cup diced cranberries
  • 2-4 tablespoons roasted sunflower seeds

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Blueberry Balsamic Dressing

  • 1 cup fresh blueberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dijon mustard
  • 1 tablespoon runny honey
  • 1 teaspoon salt ( I use pink Himalayan)
  • 1/8 teaspoon black pepper
  • 1/2 cup avocado oil (but use olive oil if you don’t have this)

In a food processor or blender, combine all dressing ingredients except for the oil. Blend until the blueberries are completely pureed, then drizzle in the oil with the blender still going. Once the dressing is emulsified you’re done!

Wash and dry your salad greens. Combine with cucumber and berries, diced cranberries and sunflower seeds. Leave the mandarin segments off until you are ready to serve; dress with mandarin segments when the barbecued steak is ready!

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What makes this salad is the fresh fruit; my girlfriend loved it, and the kids will love it too!

Happy summer salad days xx

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Sweet Potato & Carrot Salad with Mint Cream 

Are you looking for something a little different to do with the humble carrot? Then do I have the answer for you!

This yummy salad is actually a warm one-you roast the vegetables and then top them with salad greens and a lovely creamy feta and mint sauce!

Let’s get it underway 🙂

Ingredients:

  • 1/2 medium pumpkin
  • 3 large golden kumara (sweet potato)
  • 3 medium carrots
  • 1/4 cup olive oil
  • 1 tsp tuscan seasoning (or your favourite all-purpose seasoning)
  • 1 clove garlic, crushed
  • 2 tbsp pumpkin, sunflower and sesame seeds
  • sea salt to taste
  • 1/2 cup sour cream
  • 50g creamy feta, mashed
  • 1 tbsp chopped fresh mint leaves
  • 50g mesclun/green salad leaves
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Preheat the oven to 180°c fan bake. Deseed & skin the pumpkin. Peel the kumara and carrots, cutting all the vegetables into chunky, bite-sized pieces.

Toss the vegetables with the olive oil, crushed garlic and seasoning so they are all coated. Arrange the vegetables on a baking paper lined tray in a single layer. Roast for 30 minutes, or until golden and tender.

In a small pan, heat a drizzle of olive oil and toast the seeds until they are toasted and popping in the pan!

Combine the sour cream, mashed feta and mint in a bowl, and mix until smooth.

Arrange the vegetables on a large serving platter and top them with the salad greens, Sprinkle over the toasted seeds and drizzle with he mint cream just before serving.

Serves 6

And there you have it, a tasty and nutritious warm vegetable salad that goes well with a barbecued sausage, or a fancy baked stuffed chicken breast with a mushroom sauce….mmm. I feeling hungry! And thirsty…it must be time for a glass of wine to wind the weekend down and get ready for another busy week at work.

Happy week everyone xx

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Moroccan Pork and Fresh Herb Salad with Crispy Lebanese Bread – for two!

Late last year I expelled the virtue of the pork tenderloin fillet – well I have to say I am on the same band-wagon tonight!

Juicy tender slices of Moroccan rubbed pork with crispy bread combined with fresh herb salad ingredients – OH MY GOSH – too good to not whip up for the two of us.

Ingredients:

  • 1 300 gram pork fillet
  • 1 tbsp Moroccan season
  • olive oil
  • 200-grams chickpeas, rinsed & drained
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • 1 x 20cm Lebanese bread, ripped up!
  • 1/2 telegraph cucumber, sliced
  • 1/2 cup each mint & parsley, roughly chopped
  • 1/2 small red onion, very thinly sliced
  • 50 grams soft feta

Roll the pork fillet in the seasoning.

Heat the oil in a pan over a medium heat and roll the pork fillet in the pan for about 10 minutes (or just cooked through). Turn the meat until brown on all sides.

Cover the pork fillet in foil and set aside to rest.

Add a little more oil to the pan (without washing the pan!) ad add the chickpeas and cook until golden. Stir in the lemon juice and let the two ingredients bubble away until the lemon juice has evaporated. Set aside.

Add the butter to the pan with more oil and cook the bread until crisp and golden.

Time to assemble:

Slice the pork and place in a large bowl with the chickpeas, cucumber, herbs and onion and toss together.

Place the break on a serving platter and top with the salad, and them c rumble over the feta cheese. Drizzle over the pork resting juices. Serves 2.

Happy salad days xx

 

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Warm Roasted Pear, Fennel & Blue Cheese Salad

Warm Roasted Pear, Fennel & Blue Cheese Salad

One of our favourite salad combinations is Pear and Blue Cheese – sometimes I roast walnuts and add these delicious nuts for some crunch. That works well on a cold salad; this salad is warm however so no nuts required!

Blue Cheese is an acquired taste and many people steer clear of it – I think the ‘mouldy’ look is the first problem and then they smell it, and think it really is off! If you are new to Blue Cheese then start your journey towards a life-long love affair with the Blue Cheese with a mild, and creamy version. Once you are hooked (and you will be for sure be a little adventurous; there are lots of varieties to love.

Ingredients:

  • 1/4 cup honey
  • 2 tbsp olive oil
  • sea salt & freshly ground black pepper
  • 6 small pears, cored and quartered
  • 1 medium fennel bulb, sliced
  • 1 cos lettuce, trimmed & cut into eighths
  • 130g mesclun or mixed salad greens
  • 80g creamy blue cheese
  • 1/4 cup olive oil, extra
  • 2 tbsp lemon juice & honey

Preheat the oven to 180°c and line a roasting tray with baking paper

Mix the honey, olive oil & seasoning in a bowl and toss with the pears and fennel to coat them evenly

Arrange the pears and fennel on the prepared tray in a single layer and roast them in a preheated oven for 12-15 minutes, tossing them once, until the pears are softened and glazed. Set the pears aside to cool for about 5 minutes.

Arrange the cos and mesclun on a serving platter and top with the roasted pears and fennel. Dot the pears with slices of the blue cheese.

Whisk the oil, lemon juice and extra honey together – season to taste. Spoon the dressing over the salad just before serving.

Serves 6

Happy salad munching! xx

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Rocket Salad with Roasted Red Onions, Butternut Pumpkin, Walnuts & Fresh Goat Cheese

Lessons To Date

Salads de Roquette au Chèvre, aux Noix aux Oignons Rouge, et á la Courge Butternut!

Remember that book from my 2016 Reading Challenge? – Picnic in Provence? Here is one of the yummy recipes that I told you all about. We had a lovely piece of butterflied lamb to BBQ and my new recipe seemed a perfect match. It is a simple yet balanced salad which was light and very tasty!

Ingredients

  • 1/2 medium butternut pumpkin
  • 1 red onion
  • 2 tablespoons olive oil
  • Sea Salt
  • 100g Goats Cheese or Feta
  • Rocket Salad leaves – couple of handfuls
  • 1/2 teaspoon red wine vinegar
  • 1/4 cup chopped walnuts
  • Preheat the oven to 180c.

Wash the pumpkin and chop into cubes, about 1-2 cm. (I like the skin but if you don’t peel it off!) Halve the onion and slice to half moons. Line a baking tray wiht baking paper. Toss the…

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