In a rush but today I have made potato salad and a spinach sauce which is basically a white garlic sauce base, add spinach and then an egg - delish! My kids love it!
This is a hit whenever I make it, I got it off my SIL who got it off her GF
Lentil Salad
2 tins brown lentils
5 roma tomatoes - diced
1 spanish onion - diced
1 bunch coriander - chopped
Juice of 1 or 2 lemons - depends on your taste
250g Danish Feta
2 tsps ground cumin
olive oil
1 - Drain and rinse lentils
2 - Combine with diced tomatoes, onions, coriander
3 - Crumble the feta in finely
4 - Add cumin, lemon juice and a good drizzle of olive oil
5 - Mix
6 - Taste and add more lemon juice or cumin if required.
I'll post the recipe for the sweet potato couscous salad I am making for Christmas
Roast sweet potato, pumpkin, green bean and couscous salad
500g sweet potato (peeled and sliced)
1 cup couscous
125g green beans (trimmed)
boiling water
butter 1/2 cup mint leaves (roughly torn)
¼ cup vinaigrette
1/2 cup natural yoghurt
1 tsp ground cumin
1 tsp honey
Method
Preheat oven to 200C.
Toss 500g sweet potato (peeled and sliced) with 1 tbsp extra virgin olive oil and roast for 20-25 minutes or until tender.
In a bowl, place 1 cup couscous with 1¼ cups boiling water and 1 tbsp butter.
Cover with plastic wrap and set aside for 5 minutes.
Cook 125g green beans (trimmed) in lightly salted water for 3-5 minutes, or until just tender, then drain.
In a large bowl, place sweet potato, couscous, beans and 1/2 cup mint leaves (roughly torn).
Whisk ¼ cup vinaigrette dressing with 1/2 cup natural yoghurt, 1 tsp ground cumin and 1 tsp honey, then drizzle over
Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
Cut pumpkin into slices about 1.8cm thick, and remove skin and seeds. Cut the pumpkin slices into pieces about 1.8cm by 4cm by 4cm.
Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
Make dressing (see instructions below).
Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.
Dressing
Squeeze garlic from its skin into a bowl.
Mash garlic with a fork.
Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a screw-top jar (we use a clean jam jar).
Cover jar with lid and shake well to combine the ingredients. If it is a cold day, the honey will take a little longer to incorporate.
From exclusivelyfood - awesome recipe!
Changs Noodle Salad - Recipe is on the side of the Changs dry noodle packets - super yummy!
Last edited by Beach Mama; November 19th, 2011 at 03:57 PM.
I love salad if it has some sort of fruit and raw corn in it. Something like:
Coriander, chopped
Red cabbage, raw, finely sliced
Corn, raw, sliced off the cob
Nectarine, peach, pear, mango, pomegranate (some sort of fruit) chopped
Cherry tomatoes, cut in half
Lebanese cucumber, chopped
Whatever else you have in the fridge that needs using up.
Dressing: splash each of extra virgin olive oil, red wine vinegar, balsamic vinergar.
Toss well. Enjoy!
Chop up a whole mango, some cucumber, half a red onion and toss it with some fresh rocket and pine nuts and drizzle lightly with balsamic vinegar. Light and fresh at this time of year.
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