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Salad Recipes

Green Salad with Dressing

How many people this serves: 6

Ingredients:

  • 2 romaine lettuce

  • 1 iceberg lettuce

  • 3 tomatoes

  • 2 cucumber

  • 1 red onion

  • 20 grams white sesame seeds

  • 10 grams black sesame seeds

  • 25 grams zahtar

  • olive oil to taste

  • salt to taste

  • black pepper to taste

Method:

  • Wash and dry both of the lettuce leaves.

  • Rip them with your hands into uneven pieces.

  • Store it away for a little while.

  • Then, cut the tomatoes, cucumber and onions into medium cubes.

  • Mix the lettuce leaves ​and the other ingredients in and then season with the Zahtar.

  • Season with olive oil, and salt.

Roasted squash & red onion with pistachios

How many people this serves: 4

Ingredients:

  • 1 large butternut squash, peeled and cut into strips

  • 1 large red onion peeled and cut into strips

  • 2 tbsp olive oil

  • 2 tsp sumac spice

  • 30g pistachios, toasted and roughly chopped

Method:

  1. Heat oven to 190C fan/gas 6. Toss the butternut squash and onion strips together with the oil and sumac, in a roasting tray.

  2. Spread out, then roast for 25 mins until the vegetables are completely tender and beginning to caramelise.

  3.  Divide between plates and top with the toasted pistachios.

Charred onion & tomato salad

How many people this serves: 4

Ingredients:

  • 2 bunches scallions, trimmed

  • 270g pack mixed small tomatoes, halved

  • 50g bag watercress

​

    For the dressing:

  • 1 scallion, steeped in vinegar

  • 2 tsp white wine vinegar

  • 2 tbsp extra virgin olive oil

  • ½ tsp wholegrain or Dijon mustard

  • good pinch of golden caster sugar

Method:

  1. Heat a frying pan until it's really hot. Cut the scallions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Bring them to a plate while you prepare the rest of the salad.

  2. Cook the tomatoes, cut-side down, for 30 secs-1 min until it's just softened and caramelised, then set aside with the scallions.

  3. To make the dressing, put all the ingredients into a jar with some seasoning and shake it well. When ready to serve, pile the watercress, scallions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

Greek Salad

How many people this serves: 4

Ingredients:

  • 1 pt. grape or cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • 1 cup halved black olives

  • 1/2 red onion, thinly sliced

  • 3/4 cup crumbled feta

​​

       FOR THE DRESSING

  • 2 tbsp. red wine vinegar

  • Juice of 1/2 a lemon

  • 1 tsp. dried oregano

  • kosher salt

  • Freshly ground black pepper

  • 1/4 cup extra-virgin olive oil

Method:

  1. In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.

  2. In a small bowl, make dressing: Mix vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.

  3. Drizzle dressing over salad.

Chinese Smashed Cucumber Chicken Salad

How many people this serves: 4

Ingredients:

  • 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds)

  • 1 teaspoon salt

  • 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge

  • 2 tablespoons sesame seeds, to serve

  • Cilantro leaves, to serve (optional)

  • Dried red chili flakes, to serve (optional)

​

        FOR THE DRESSING:

  • 1/4 cup rice vinegar

  • 2 tablespoons soy sauce, tamari, or coconut aminos

  • 2 tablespoons honey

  • 2 teaspoons finely grated ginger

  • 1 clove garlic, minced

  • 1/4 cup chopped cilantro

Method:

  1. In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.

  2. In a small bowl, make dressing: Mix vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.

  3. Drizzle dressing over salad.

Roasted Broccoli Salad with Feta, Barley, and Pomegranate Recipe

How many people this serves: 4

Ingredients:

  • 2/3 cup pearl barley

  • 2 pounds broccoli with the stems

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • Freshly-ground black pepper

  • 1/3 cup sliced almonds

  • 4 handfuls fresh baby spinach leaves

  • 1/2 cup crumbled feta

  • Seeds (arils) from 1/2 pomegranate, about 1/2 cup

​

        FOR THE DRESSING:

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon Dijon mustard

  • Salt and pepper, to taste

  • 1/3 cup olive oil

Method:

  1. Bring a saucepan of salted water to a boil. Add the barley, turn the heat to simmer, and cook with no lid for 30 minutes, or until tender. Drain and set aside.

  2. Meanwhile, begin heating the oven to 230C. Line a baking sheet with baking paper.

  3. Separate the broccoli crowns from the stems. Separate the crowns into florets. Peel off the tough outer skin from the stems with a vegetable peeler, and then cut into bite-size pieces.

  4. On the baking sheet, spread the broccoli florets and stems and sprinkle with the oil. Use your hands to massage the oil into the broccoli so it is well coated, and spread in one layer. Sprinkle with 1/4 teaspoon salt and some freshly-ground black pepper. Roast for 15 minutes, or until tender. Remove and let cool.

  5. Toast the almonds: As the broccoli roasts, spread the almonds in one layer on a baking sheet and toast in the oven for 3 to 5 minutes, or until golden. Watch carefully so they don't burn. Remove and let cool.

  6. In a small bowl, whisk the vinegar, lemon juice, mustard, salt and pepper together. Gradually whisk in oil.

  7. Assemble the salad: In a bowl, toss the barley, broccoli and spinach with the dressing. Transfer to plates or bowls and sprinkle with the almonds, feta and pomegranate seeds.

Quinoa, Arugula, and Feta Salad Recipe

How many people this serves: 4

Ingredients:

  • 1/2 cup (165 g) red quinoa

  • Scant 1 cup water (1 cup minus 1 tablespoon)

  • 1/4 teaspoon salt

  • 3 tablespoons olive oil

  • 5 ounces (8 loosely packed cups, 165 g) baby arugula

  • 2 tablespoons (30 ml) lemon juice, or more to taste

  • 8 ounces (110 g) firm feta, cut into 1/2-inch cubes

  • 1/4 teaspoon ground black pepper

Method:

  1. In a dry sauce pan over low heat, toast the quinoa, shaking the pan often, for 5 minutes, or until some of the grains start to turn a darker color.

  2. Add the water and salt to the pan with the quinoa. Turn the heat to high and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 15 minutes, or until the quinoa is tender when tasted and all the water is absorbed. If there’s water in the pan, let the quinoa cook 2 minutes more.

  3. Tip the quinoa into a large bowl and sprinkle with 1 tablespoon of the olive oil. Stir well and leave to cool, stirring occasionally. (Once cooled, the quinoa can be refrigerated for a few days before using.)

  4. In another bowl, toss the arugula with the remaining 2 tablespoons olive oil, 2 tablespoons of the lemon juice, and pepper.

  5. Add the cooled quinoa and feta cubes to the bowl with the greens. Toss well and taste for seasoning. Add more salt or lemon juice, if you like. Serve immediately.

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