Citrus salad with fried rosemary and olives
The fried olives used to garnish this colourful ensemble just might make this side salad your new favourite. Try scattered over crostini, or serve with grilled oily fish such asmackerel.
Serves 8
Vegetable oil
4 x 2½cm rosemary sprigs
10 pitted black olives in oil
6 navel oranges
6 blood oranges
Salt and black pepper
2 tbsp extra virgin olive oil
1 Pour some vegetable oil into a small heavy saucepan to a depth of 2½cm. Heat the oil until small bubbles form around the end of a wooden spoon.
2 Add the rosemary sprigs to the oil and fry until crisp and bright green – 10-15 seconds or so. Transfer to a paper towel-lined plate and season lightly with salt.
3 Add 10 pitted, oil-cured black olives to the oil and fry until the bubbling stops – about 4 minutes. Place on the plate with the rosemary.
4 Strip the rosemary leaves from their sprigs and chop them up. Chop the olives.
5 Using a small, sharp knife, cut the peel and pith from the oranges. Cut crosswise into slices about 1cm thick and arrange on a platter.
6 Season the oranges lightly with salt and black pepper, drizzle with the extra virgin olive oil and sprinkle over the chopped rosemary andolives.
Recipe adapted from bonappetit.com
Giant couscous, butternut and walnut
Giant (or Israeli pearl) couscous is a very quick and useful cupboard staple to throw into soups or salads and has a springy texture totally unlike the sandy grains of standard couscous. If you can't find it, barley, spelt, ororzo pasta are good substitutes.
Serves 6
1 large butternut squash, deseeded and cut into small dice
Big glug of good olive oil
1 tsp chilli powder
300g giant couscous
2 handfuls of walnut pieces, roughly chopped
1 pomegranate, seeds and juices reserved
1 lemon
2 handfuls of mint, roughly chopped
1 Preheat the oven to 200c/400F/gas mark 6 and tip the squash into a roasting tin. Drizzle with olive oil and add the chilli powder, using your hands to coat evenly. Roast for 30-40minutes or until softened and crisp at the edges, and allow to cool.
2 Boil the couscous for 5-10 minutes in well-salted water, until al dente. Drain and refresh under cold water, drizzling with a little oil to prevent sticking.
3 When the couscous and squash are both cooled, add to a large serving bowl and stir, taking care not to knock the squash apart.
4 Add the walnut pieces and pomegranate seeds and juices, then turn gently to combine. 5 Just before serving, squeeze a lemon half through your hands over the salad, dress with oil and turn over again with the mint. Taste, and add more lemon if required. Scoop up with baby gem leaves, radicchio or hot pittas.
Kitchen & Co by French & Grace (Kyle Books)
Warm chicken, farro and hazelnut
The more robust grains, such as farro and pearl barley, are ideally suited for winter salading: tasty, nutritious and filling, they just need a little help from their supporting cast to reach their full effect. This feisty salad is a bit of a joy, which throughout the darker months has been bringing a little sunshine to my supper table for years.
Serves 4
2 large chicken thighs, on the bone but skinned
200g farro
2 carrots, topped, tailed and peeled
1 small onion, peeled
1 small head broccoli
2 tbsp sherry vinegar
5 tbsp extra virgin olive oil
1 garlic clove, finely chopped
Juice of half a lemon
Large handful of rocket
Handful of flat leaf parsley, roughlychopped
Large handful of hazelnuts (skin off), crushedroughly
Salt and black pepper
1 Put the chicken thighs, farro, carrots and onion into a large pan and cover with cold water, plus 2-3cm. Pop a lid on and bring to the boil, then turn down to a simmer for about 40 minutes until the farro is cooked, while still retaining a bit of bite.
2 Meanwhile, chop the broccoli into small florets and, when you think the farro is cooked, throw them into the pot too, put the lid back on and turn the heat right up to fullwhack.
3 After 2-3 minutes the broccoli will be cooked al dente. Now strain the whole lot into a colander. Pick out the chicken thighs, carrot and onion. Throw the onion away, and give it all a bit of a shuffle so the broccoli is not being squashed by the farro.
4 Tear the chicken into bite-size pieces, discarding the bone, and cut the carrot into similar-size chunks.
5 In a small bowl whisk together the vinegar with the oil, garlic, lemon juice and seasoning.
6 Put the rocket on the chopping board and just make 3-5 random chops: the result should be slightly smaller-size leaf shapes, not chopped rocket (big difference!).
7 Tip the contents of the colander into a big mixing bowl and season well. Throw in the parsley, rocket and most of the hazelnuts, then pour over dressing, giving it all a good toss. Taste the whole lot for seasoning before serving up with the last of the hazelnuts scattered on top.
Recipe supplied by Allegra McEvedy
Cauliflower, white bean and feta
The colours may be pale, but the flavours in this white winter salad are vivid and fresh.
Serves 6
90ml olive oil
1 tsp fresh rosemary, chopped
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 ½ tsp lemon peel, finely grated
½ tsp salt
½ tsp black pepper
1 medium cauliflower, trimmed, cut into smallflorets
1 x 400g can beans such as cannellini or chickpeas, drained
2 large heads of green chicory, trimmed, halved lengthwise, then thinly sliced across
1 tbsp fresh chives, chopped
2 tsp fresh parsley, chopped
100g feta cheese, crumbled
1 Combine the oil and rosemary in a small saucepan. Stir over a medium heat just until fragrant (about 1 minute). Cool.
2 Whisk the lemon juice, vinegar, lemon peel, salt and pepper in small bowl.
3 Combine the cauliflower, beans, chicory, chives, parsley, and rosemary oil in a medium-size bowl, and toss.
4 Mix in the cheese. Add the lemon juice mixture and toss to coat. Season with salt andpepper.
Recipe supplied by bonappetit.com
Warm mackerel and beetroot nicoise
Smoked mackerel responds well to a light grilling and gives a smoky, rich warmth to this reinterpretation of the classic tuna nicoise.
Serves 4
6 small, waxy potatoes
2 handfuls of green beans
1 medium beetroot
4 slices sourdough bread
Olive oil, to drizzle
4 smoked mackerel fillets
4 medium free-range eggs
2 spring onions, chopped
Handful of parsley, finely chopped
For the dressing
3 tsp creamed horseradish
Juice of 1 lemon
1 tbsp olive oil
Salt and black pepper
1 Cook the potatoes in a pan of boiling water for 15 minutes.
2 Add the green beans to the potatoes for the last 5 minutes of their cooking time.
3 Peel and grate the beetroot into a large bowl and mix all the dressing ingredients togetherseparately.
4 Drizzle the sourdough with olive oil and place under a hot grill with the mackerel fillets for 5 minutes, turning the bread when browned on one side.
5 Crack an egg into a cup and drop into a shallow frying pan of boiling water. Repeat quickly with each egg then turn the heat off and leave for 5 minutes.
6 Layer all the ingredients in the bowl with the dressing, being careful not to over-toss the salad and stain it too pink with the beetroot. Top with the poached egg, then break the grilled bread into croutons over the top andserve.
Kitchen and Co by French and Grace (Kyle Books)
Hot buckwheat noodle salad with peanut tamarind sauce
A sweet and tangy tamarind sauce transforms any dish, including this simple vegetable stir-fry salad. Try 100% buckwheat noodles for a nutritious, gluten-free alternative to rice and wheat noodles. Unrefined coconut oil is thermostable – it holds together well during cooking – and is an excellent source ofgoodfat.
Serves 4
1 medium red onion, sliced
3 medium carrots, julienned
1 medium broccoli, cut into very small florets
1 large red pepper, halved and sliced
1 small red cabbage (about 250g), finely shredded
1 small green or white cabbage (about 250g), finelyshredded
1 bunch of radishes (about 80g), sliced
4 portions (about 320g) buckwheat noodles
1 tbsp cold-pressed sesame oil or extra virgin olive oil (to add at the end – do not heat)
1 tbsp coconut oil/ghee/butter
To garnish
2 large handfuls (about 80g) of freshly chopped coriander or a mixture of coriander, basil and mint
1 lime cut into quarters
For the tamarind sauce
2 tbsp peanut butter (no added sugar or salt) or 2small handfuls of crushed peanuts
4 tbsp tamarind paste
4 tbsp maple syrup
2 large garlic cloves, crushed
250ml water
1 First make the tamarind sauce. Simmer all the sauce ingredients in a pan on a low heat for 8-10 minutes. (If making in advance, the sauce can be reheated with the lid on and the addition of a teaspoon of water).
2 Prepare all the vegetables for the noodle salad. Use a sharp knife to julienne or finely shred the vegetables (where appropriate) or use a mandolin.
3 Cook the noodles in boiling water according to the instructions. Rinse and drain then transfer to a bowl. Toss through with the sesame/olive oil to prevent sticking, and set aside.
4 While the noodles are cooking, heat the coconut oil/ghee/butter in a very large pan or wok on a medium heat, and fry the red onions for a few minutes until softened.
5 Add the carrots and broccoli and stir-fry for 3 minutes, keep them moving to prevent themsticking.
6 Add the red pepper and stir-fry for a further 30 seconds.
7 Turn off the heat and add the cabbage, which will wilt slightly in the residual heat.
8 In a large serving dish toss the noodles with all the vegetables. Pour over the sauce and toss again. Add a little more oil if you need to loosen up the sauce. Garnish with the chopped herbs, chopped radish and limequarters.
Recipe supplied by hemsleyandhemsley.com
Bitter leaves, parsley and warm black pudding
Winter is the time to eat leaves from pink and green chicory, radicchio and other pale endives that have been grown in the dark. They are a good seasonal choice as they are grown all over northern Europe, and they last for a long time stored in the fridge.
You can be quite flexible about the base ingredients. The potato is optional but makes the salad economical as it can be served as a main dish. The mustard dressing, however, isessential.
Serves 4
4 medium potatoes, boiled in their skins
4 rashers smoked streaky bacon
A 20cm length of black pudding, ortwosmallSpanish, low-fat morcilla
4 handfuls of leaves, from: chicory (pink and/or white), endive, radicchio (look for treviso type) orItalian puntarelle
2-3 tbsp flat leaf parsley, chopped
For the dressing
1 heaped tsp Dijon mustard
½ tsp sugar
¼ tsp sea salt
1 garlic clove, peeled and crushed
1 tbsp red wine vinegar
6 tbsp olive oil
2 tbsp water
1 Cook the unpeeled potatoes in a pan of boiling water for 15 minutes.
2 Put all the dressing ingredients in a jar with a tight-fitting lid and shake until smooth and greenish-yellow.
3 Taste and adjust the salt or vinegar to your preference. Leave for about 15 minutes to infuse the garlic.
4 Cut the potato into cubes and put in a large bowl. Dry-fry the bacon rashers in a pan over alow heat until crisp, then remove and drain.
5 Split the black pudding open lengthways and remove the skin. Saute the whole piece (or cut in half to fit the pan) in the bacon fat over a low heat until quite crisp.
6 Remove from the heat and drain. Cut into chunks and tear the bacon into shards and put in a bowl with the potato.
7 Cut or tear the leaves into strips then add to the bowl with the parsley. Finally, pour over the dressing, having first removed the garlic clove. Mix well and serve immediately.
Kitchenella by Rose Prince (Fourth Estate)
Quinoa with lemon tahini dressing
This vibrant, multicoloured salad is packed with plenty of slow-burning ingredients to keep you going. The dressing is sharp and punchy and can liven up any mixed salad.
Serves 4
100g quinoa
1 tsp turmeric
100g chickpeas, cooked and drained
100g haricot beans, cooked and drained
2 tbsp pitted green olives, sliced
1 tsp sumac
1 red pepper, finely diced
2 tbsp parsley, chopped
3 spring onions, sliced
2 celery sticks, finely diced
1 carrot, shredded or coarsely grated
1 green chilli, deseeded and sliced
Salt and black pepper
For the dressing
1 tbsp sweet chilli sauce
1 tsp Dijon mustard
25ml extra virgin olive oil
1 tbsp tahini paste
A pinch of caster sugar
Salt and black pepper
1 garlic clove, crushed
Juice of ½ lemon
1 Fill a large pan with water and season with salt, bring the water to a rapid boil and add the quinoa and turmeric. Stir the quinoa regularly and ensure the water boils rapidly throughout the cooking process. Cook the quinoa like pasta until al dente. Drain with a sieve, refreshunder cold running water, drain again.
2 Measure the ingredients for the dressing into a jug or blender and blend until smooth. Taste and adjust the seasoning if needed.
3 Mix the cooled and drained quinoa with the rest of the ingredients and add some of the dressing to taste. Serve the remainder on the side so that guests can add more if they wish. You can keep leftover dressing refrigerated for up to five days.
Recipe supplied by britishlarder.co.uk
Beetroot, lentil and mint with pomegranate molasses and orange dressing
The beauty of this salad is its simplicity, its wonderful textures and flavours combining to create a refreshing yet earthy taste sensation. Bull's blood salad leaves (ruby red chard) are preferable, but watercress or rocket would also do.
Serves 6
100ml extra virgin olive oil
1 small leek, cut in half lengthways and sliced
1 small red onion, sliced
4 garlic cloves, finely chopped
250g puy lentils
1 tbsp each of chopped rosemary, thyme and sage
100ml mirin
40g white miso
50ml soy sauce
150g raw beetroot, peeled and cut into fine strips
A large handful of mint leaves, shredded
2 handfuls of bull's blood leaves
For the dressing
1 tbsp pomegranate molasses
4 tbsp red wine vinegar
Juice and zest of half an orange
100ml extra virgin olive oil
A pinch of salt
1 Heat the olive oil in a heavy-based pan, add the leek, onion and garlic and cook over a high heat until caramelised. Add the lentils, herbs and mirin and continue to fry for 4 minutes, stirring from time to time.
2 Pour on enough water to cover the lentils by 2-3cm, then bring to the boil and simmer for about 20 minutes, until the lentils are tender (if they begin to look dry, add a little more water).
3 Remove from heat and stir in the miso and soy sauce. Check the seasoning, adding more soy if needed, then leave to cool.
4 Whisk together all ingredients for the dressing. Toss the beetroot, mint and lentils together in a bowl with a generous slosh of thedressing.
5 Layer with the salad leaves and serve.
The Modern Pantry Cookbook by Anna Hansen (Ebury Press)
Winter slaw
Take advantage of the delicious and colourful seasonal vegetables on offer with this winter slaw. We all traditionally favour cooked food in cold weather but enjoying some raw food daily will keep your enzyme levels topped up. The refreshing dressing and toasted pecans and poppy seeds wrap it all up with a satisfyingcrunch.
Serves 6 as a side dish
Small handful of pecans
1 small red cabbage (about 225g), finely shredded
1 small king cabbage or green savoy cabbage (about 40g), finely shredded
1 large carrot, thickly grated
½ a small celeriac (about 150g), outer layer peeled, thickly grated
1 small red onion or shallot, finely diced
1 celery stick, finely sliced
Small handful of radishes, or a very small kohlrabi (peeled), sliced
1 green apple, peeled and thickly grated
1 lemon wedge
Handful of mixed fresh winter herbs (about 40g),such as parsley, chervil, mint, roughlychopped
For the dressing
¼ tsp strong mustard
50ml apple cider vinegar
200ml extra virgin olive oil
3 tsp honey or maple syrup
1 tbsp poppy seeds
1 large tsp creme fraiche or sour yoghurt (optional)
Salt and black pepper
1 Toast the pecans in a dry pan, bash up a little and set aside.
2 Mandolin, thinly slice, shred or grate all the other ingredients.
3 If not eating your slaw straight away, squeeze a little lemon juice over the celeriac, radishes and apple to prevent them browning.
4 Toss everything together in a large bowl.
5 Put the dressing ingredients into a jam jar and shake or whisk with a fork. Season to taste and add 30 minutes before serving.
Recipe supplied by hemsleyandhemsley.com
