Who says salads have to be boring?! One of my favourite dishes, the sexy salad comes into its own in Summer and looks as delicious as it tastes. Packed with nutritious raw veg, fruit, protein and grains in rainbow colours and crunchy textures, salads are more than just a side - and can make a meal come alive. Any of these recipes can be adapted to suit your own tastes - and don't be afraid to add prawns/ tofu/ whatever turns you on to make it a meal in itself.
PS If you decide to trial any of these recipes, do tag me on social and let me know your verdict! @FWORDSONLINE
sprouting broccoli, blanched and grilled
butternut squash, sliced and roasted
edamame beans, blanched
bulls blood leaves
shredded red cabbage
shredded cos lettuce
quinoa, cooked in veg stock
alfa alfa cress
1 tsp coconut yoghurt
olive oil for seasoning
wash and prep all veg
season broccoli and sprouting broccoli with salt & extra virgin olive oil
Using grill or heavy based griddle pan, grill broccoli florets quickly until lightly marked and leave to cool at room temp
assemble salad in large bowl with all the veg
Dressing: add a squeeze of lemon juice to coconut yoghurt and mix to lightly coat the salad, just before serving.
Cobb Salad with Green Goddess Dressing
Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. This version adds blue cheese, sourdough croutons and a mouth watering green goddess dressing.
· sourdough 1/4 loaf
· avocado 1 small, peeled and cut into chunks
· blue cheese 75g, crumbled
· mini plum tomatoes 100g, quartered
· watercress 50g, leaves only
· smoked streaky bacon 4 slices, cooked until crisp
Green Goddess Dressing
· spring onions 2, chopped including the green bits
· lemon 1/2, juiced
· mayonnaise 2 tbsp
· basil 1/2 small bunch, chopped
· chives 1/2 small bunch, chopped
Heat the oven to 200C/ fan 180C/gas 6.
Cut the sourdough into chunks, toss in olive oil and bake for 10-15 mins until crisp and golden.
Whizz all the dressing ingredients to a purée in a small food processor adding 2-3 tbsp water to loosen it (you want to be able to drizzle it) and season.
Arrange all the salad ingredients except the bacon in separate piles on a plate. Drizzle over the dressing and break over the bacon.
Herb, Watermelon & Rice Noodle Salad
· rice vermicelli noodles 2 nests
· watermelon 400g, cut into large chunks
· bean sprouts a handful, blanched and refreshed
· mint a bunch, leaves torn
· Thai basil a bunch, leaves torn
· coriander a bunch, leaves torn
· spring onions 3, finely chopped
· sesame seeds 1 tbsp, toasted
· rice wine vinegar 2 tbsp
· fish sauce 2 tbsp
· caster sugar 1 tbsp
· bird's-eye chilli 2, finely chopped
Cook the rice noodles following pack instructions and refresh in ice-cold water.
Drain, then put in a bowl along with the watermelon and bean sprouts.
In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.
Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.
Halloumi with lemony lentils, chickpeas & beets
· 200g puy lentils
· 2 lemons
· 1 red onion, finely sliced
· 3tbsp extra virgin olive oil
· 3 tbsp capers, roughly chopped
· 400g can chickpeas, drained and rinsed
· 250g cooked beetroot, cut into matchsticks
· ½ small pack parsley, roughly chopped
· 250g halloumi, cut into 8 slices
1. Cook lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
2. Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers – shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
3. Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.
Grilled Watermelon & Avocado salad with lime & feta
· 3 slices avocados halved, pit removed and sliced into 1/2" thick
· 1/2 large seedless watermelon sliced into 1/2" thick wedges
· 1 slices red onion sliced into 1/4 " thick
· 4 tbsp mint
· 4 oz feta cheese crumbled
· 3 tsp red hot chili pepper seeded, deveined and finely minced
· 2 tsp Dijon mustard
· 2 tsp honey
· 1/4 cup lime juice
· 1/4 cup olive oil
· Salt and pepper to taste
Preheat grill to medium high heat and lightly grease to prevent sticking.
Add the watermelon, avocados and onions in batches, flipping once you see deep grill marks on each side. Remove from the grill and allow to cool to room temperature.
Once cool, dice the watermelon and avocado and add to a bowl along with the onions. Season with a pinch each of salt and pepper.
Meanwhile, mix together the Dijon, honey, and lime juice. Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste. Pour the dressing over the watermelon and avocado and very gently toss.
When ready to serve, garnish the salad with feta cheese, mint and chili peppers. Enjoy at room temperature.
Don't miss my favourite BBQ recipes here! http://www.thefwords.com/blog/2019/7/19/food-bbq-recipes-for-every-guest