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!

 

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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.

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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.

 

 

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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.

 

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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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