Favourite Salads
Sarah Kirby
To keep things creative and delicious whilst watching our weight, it is very handy to have a few favourites you can make after work, or for everyday healthy lunches. I hope some of these take your fancy!
NB. Some are so easy they don’t need directions. Just toss the ingredients together!
TOMATO & BEAN SALAD
Ingredients:
- Punnet tomatoes
- Lebanese cucumber
- Shallots
- Tin chickpeas
- Tin bean mix
- Fresh mint
- Sesame seeds
ROAST MOROCCAN CARROTS (excellent hot or cold!)
Ingredients:
- 1kg Carrots
- 2 Garlic cloves, crushed
- Lemon, juiced
- A pinch of Cumin, Paprika, Cinnamon, & Cayenne Pepper
- Tbsp honey
- Olive oil
- Rosemary, sprig
- Freshly chopped coriander, basil, & parsley
Directions:
- Slice the carrots into chips.
- Combine garlic, lemon juice, honey, & spices.
- Toss the carrots in the marinade, until coated.
- Line a tray with baking paper, and spread carrots in tray.
- Drizzle olive oil, and add rosemary.
- Roast approx. 45mins, moderate oven.
- Once served, top with fresh basil, coriander, & parsley.
SPICY BASIL & TOMATO SALAD
Ingredients:
- 3 punnets different tomatoes
- (Go for variety of colour!)
- 2 or 3 large Tomatoes, roughly chopped
- Half a fresh chilli, finely sliced
- Half a garlic clove, crushed
- Drizzle balsamic
- Drizzle olive oil
- Salt & pepper
- Fresh basil
ROCKET, PEAR, & PARMESAN
Ingredients:
- Fresh rocket
- Pear, thinly sliced
- Parmesan, thinly sliced
- Walnuts (optional)
- Drizzle balsamic
- Drizzle olive oil
- Salt & pepper
PESTO CAULIFLOWER SALAD
Ingredients:
- 2 cups raw cauliflower, chopped
- 1 cup raisins
- Pine nuts, handful
- Pesto (fresh basil, half cup grated Parmesan, handful pine nuts, half garlic clove)
Directions:
- Add a splash of olive oil to a pan, and sauté cauliflower.
- Make Pesto: Combine basil, Parmesan, pine nuts, olive oil, and garlic in food processor. Blend to a smooth paste.
- Also add raisins and pine nuts to the pan, with cauliflower.
- Remove cauliflower, transfer to a bowl and cool.
- Stir in pesto, and serve.
ROAST VEG & FETA SALAD
Ingredients:
- Beetroot, Parsnip, Sweet Potato, Pumpkin, Carrots
- Low fat feta cheese
- Fresh rosemary
- Almonds
- Olive Oil
- Salt & Pepper
Directions:
- Chop vegetables into small cubes.
- Place vegies on roasting tray, drizzle with olive oil, and toss to coat.
- Sprinkle salt & pepper, and fresh rosemary.
- Roast in oven for 15mins, turn vegies, and roast for another 15mins.
- Using a large pan, toast the almonds.
- Remove tray from oven and place vegetables in a serving dish.
- Once vegies have cooled, add feta and almonds.