Salad bar none

The other day I Insta-faced a photo of my lunchtime salad, and got such a good response I thought I’d post not only that recipe, but a few more easy, seasonal salad ideas from photos I’ve taken over the past month or so. As a knee-jerk reaction to this wintery weather around us, I seem to be craving crunchy, textural things – the greener the better. If you were hoping you might get a break from my current obsession with kale, you’re out of luck. I just can’t help it – it tastes so good at this time of year and is so good for you that I sneak it into almost everything.

I don’t really measure ingredients out when making salads – just use however much you think looks right, and if you end up with lots left over, all the better!



Sprouting Goodness Salad

Tear kale leaves from stems. Discard stems and rip kale into small pieces. Rinse and dry, then massage kale with some good-quality evoo. Be firm – you need to break down some of the texture of the leaves which will render them infinitely more edible. In a large bowl place prepared kale, mung bean sprouts, thinly sliced shallot, spouted peas or beans, sesame seeds and, if you like, some nice feta (I’ve been buying sheep’s feta lately – $5 for a 200g pack of Fratelli Fresh feta from Shefco on Dominion Rd). Dress with an emulsion of evoo, apple cider vinegar, lemon juice, grainy mustard, garlic, salt and pepper.



Textural Tornado

Cook and drain brown rice (or use wild, red or black rice). Allow to cool then place in a large bowl. Add a can of lentils, drained, a very thinly sliced green pepper (season ending now – try fennel instead), some washed rocket leaves and almond flakes and toss together. Dress with an emulsion of evoo, fresh ginger and garlic (use a microplane), a little sesame oil, white wine vinegar, lemon juice, salt and pepper. Scatter over some more almond flakes, and some LSA, to serve.





Rainbow Slaw

Thinly slice red cabbage, carrot, apple, spring onion (fennel is good here too) and place in a large bowl. Add whichever chopped herbs you fancy (I used coriander here). Dress with your favourite dressing. I like either evoo, grainy mustard, garlic, white wine and malt vinegars, salt and pepper OR sesame oil, rice wine vinegar, ginger, garlic, salt and white pepper.




Beetroot, Lentil and Blue Cheese

Toss a drained can of lentils with cubes of slow-roasted beetroot, roasted cherry tomatoes, thinly sliced red onion, crumbled blue cheese, plenty of herbs such as coriander or mint. Dress with your favourite dressing – I like evoo, a smidgeon of grainy mustard, honey, lemon juice, salt and pepper.


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