Salad selection
Cheesy Brocolli Salad
Serves 4
Prep time 10 mins Cooking time 5 mins
Ingredients
- 320g of broccoli florets
- 1 red onion, dice small
- 8 smoked streaky rashers or 60g of diced bacon
- 150g Cheddar cheese, grated
- 100g of cherry tomatoes halved
- For the dressing
- 5 tablespoons of gluten free mayonnaise
- 2 tablespoons of cider vinegar
- 2 tablespoons of caster sugar
Method:
- Grill the bacon until it is crispy allow to cool slightly and chop into small pieces (lardons)
- Immerse the broccoli into boiling water for 2 minutes and drain, then immerse it into iced cold water and drain again. Put the florets onto kitchen paper to absorb any water left.
- In a small bowl combine the mayonnaise, sugar, and vinegar.
- In a large serving bowl toss the broccoli, tomato halves, cheese, and bacon, then stir in the dressing.
Tip: do not put the dressing on this salad until just before serving
Light & Tangy Brocolli Salad
Serves 4
Prep time 7 mins. Cooking time 15 mins
Ingredients
- 220g of broccoli florets
- 100g of cooked gluten free pasta
- 1 long sweet red pepper(Ramiro pepper)
- 2 large oranges
- 2 tablespoons of olive oil
- 1 tablespoon of gluten free wholegrain mustard
- 1 tablespoon of honey
- 2 tablespoons of toasted sunflower and pumpkin seeds
- ¼ teaspoon of salt and ground black pepper
Method:
- Cook the gluten free pasta in ample amount of boiling water with a dash of olive oil and then cool completely under cold water. Drain it well.
- Immerse the broccoli into boiling water for 2 minutes and drain, then immerse it into iced cold water and drain again. Put the florets onto kitchen paper to absorb any water left.
- Cut the pepper into strips.
- Zest one of the oranges, and squeeze the juice form both oranges
- In a small bowl combine the orange juice and zest with the olive oil, mustard, and honey.
- In a large serving bowl toss the pasta, broccoli, peppers with the dressing and seasoning.
Avocado & Bean Salad
Serves 8
Prep time 15 mins
Ingredients
- 1 x 400g tin of mixed beans(drained)
- 1 x 400g tins of chickpeas(drained)
- 1 x 150g tin of sweetcorn (drained)
- 4 ripe tomatoes, dice
- 2 ripe avocadoes
- 2 mixed colour peppers (diced)
- 2 limes
- 3 tablespoons of olive oil
- ½ teaspoon of sea salt and ground black pepper
Method
- In a large bowl combine the beans, sweetcorn and diced peppers and tomatoes.
- In a smaller bowl add the juice of the two limes and combine this with the olive oil and seasoning.
- Peel the avocados and cut the flesh into large dice, add this to the beans and vegetables, add the dressing and finish off with chopped coriander.
- This salad is best dressed in advance to allow the dressing to absorb into the beans if you want to make it well in advance do not add the avocado until the last minute.
Tomato, mozzarella, and rocket salad with pine nuts
Serves 6
Prep time 15 minutes
Ingredients
- 500g ripe tomatoes Sliced
- 2 tablespoons of toasted pinenuts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Handful of rocket leaves
- 150g of buffalo mozzarella
- 1 tablespoon of gluten free pesto
- 1 tablespoon of olive oil
- ¼ teaspoon sea salt and pepper
- Slice the tomatoes and the mozzarella in rings, lay out on a platter, alternate tomato, mozzarella to fill the platter.
- In a small bowl mix the oil and pesto with the seasoning and on to the salad.
- Dress with rocket leaves and toasted pine nuts
Herby Potato Salad
Serves 8
Prep time 10 mins Cooking time 20 mins
Ingredients
- 1kg of baby salad potatoes (cooked in boiling salted water for 15/20 minutes depending on size)
- 3 cloves of garlic
- Bunch of Italian flat parsley
- Bunch of chives
- Juice of 2 lemons
- 100ml of olive oil
- ¼ teaspoon sea salt and black pepper
Method:
- When the potatoes are cooked, drain, and allow to cool.
- In a food processor or with a hand blender, blitz the oil, garlic, lemon juice, parsley, and chives.
- In a large bowl toss the dressing with the potatoes and season with salt and pepper
Courgette & Carrot Ribbons With Ricotta & Mint
Serves 4
Prep time 15 mins
Ingredients
- 3 Courgettes
- 1 carrot
- Zest and juice of a lemon
- 1 red chilli (chopped finely)
- 100g of soft ricotta cheese
- 12 mint leaves chopped
- 2 tablespoons of pomegranate seeds(optional)
- Sea salt and black pepper
Method
- Using a peeler pare the courgettes into ribbons or strips, peel the carrot and cut into ribbons.
- Toss the courgettes and carrot in a bowl with the chilli, lemon juice, ¾ of the mint, some sea salt and black pepper.
- Put onto a plate and garnish with the lemon zest, the rest of the mint and dollops of the ricotta. Sprinkle with pomegranate.
Sauté Aubergine, Sweet Potato, & Quinoa Salad.
Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 large aubergine, diced
- 1 medium sweet potato, diced
- 2 cloves garlic chopped to a paste
- 160g quinoa
- ½ cucumber, diced
- 200g cherry tomatoes, halved
- small bunch mint, chopped
- small bunch of flat parsley, chopped
- For the dressing
- juice 1 lemon
- 5 tablespoons of natural yogurt
- 2 tablespoons of tahini
- 1 tablespoon of Maple syrup
Method
- Cook the quinoa as per instructions on pack. allow to cool, toss through it with a fork while cooling.
- Heat the oil in a frying pan over a medium-high heat and add the small diced sweet potato, sprinkle with smoked paprika and salt.
- Cook until almost soft and add the aubergine. Cook for 10 mins until soft and cooked through
- Meanwhile Combine all the ingredients for the dressing and season to taste. Season and stir in the cucumber, tomatoes, and herbs. Add half the dressing and toss to coat.
- Scatter over the aubergine and sweet potato and drizzle over the rest of the dressing to serve.
