Posts Tagged With: salad

Raw Broccoli Salad with Bacon, Avocado and Almonds

Raw broccoli doesn’t have to be as dry as you might think – a quick marinade will soften the florets, making them much more palatable!

Take the florets off 1 head of broccoli and place in a bowl – try to break them up into the smaller florets as much as possible

Mix the following in a small jar or glass to make the marinade:
~ juice of half a lemon
~ 2 tbsp white wine vinegar
~ 1 tbsp dijon mustard
~ 2-3 tbsp macadamia oil (or olive oil)
~ salt and pepper

Pour the marinade over the broccoli, stiring thoroughly and leave to rest for around half an hour. (N.B. you may not need to use all of the marinade, or you may like more lemon juice)
Add into the bowl of broccoli:
~ a handful of slivered/flaked or chopped almonds (lightly toasted in a dry pan if you like)
~ around 6 rashers of bacon, diced and fried until slightly crispy
~ 1 avocado, diced

The salad doesnt last very well, having avocado in it, but you can prepare the salad with the broccoli, almonds and bacon in advance and then add in the avocado as you require.

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Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , | Leave a comment

Satay Soba ‘Slaw

I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch.  Original recipe here

~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later

In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated

For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped

Assemble the coleslaw  by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews

satay soba noodle coleslaw

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , | 2 Comments

Watercress & Pomegranate Salad

Quick, easy and refreshing for summer

~ half bunch of watercress, roughly chopped
~ juice of half a lemon
~ seeds and juice of 1 pomegranate
~ mint leaves – about 10 or so, torn

Place watercress on the bottom of the bowl
Squeeze the lemon juice over the top
Add the torn mint and bang out the inside seeds and juice of 1/2 (or a whole) pomegranate.

watercress pomegranate salad chicken patties quinoa

Served with Thai Chicken Patties and Quinoa Pomegranate

Categories: Healthy, Salads | Tags: , , , , | 2 Comments

Brussel Sprouts with Pine Nuts and Bacon

Here’s a nice twist on a standard vege that often gets forgotten.  Recipe inspired by Porteno‘s famous brussel sprout dish

~ 15-20 small brussel sprouts, cut in half
~ 2 rashers of bacon, finely cubed
~ 2 tbsp pine nuts

Blanch the brussel sprouts in boiling water for 1-2 minutes (don’t over cook them!)
Drain them and set aside
Fry the bacon in a pan until crispy
Add in the pine nuts for and cook for a further minute
Add in the brussel sprouts and warm through, allow to brown on the flat side

     

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , | 1 Comment

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