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21 July 2017Last updated
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Food | Recipes

Four salads that satisfy

Salads that you’ll actually want to eat

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10 Jul 2017 | 01:42 pm

Quinoa aubergine salad with spiced yogurt

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Prep time about 1 hour
Cooking time 30 mins
Serves 4

For the salad
12 baby aubergines, halved and steamed
6 courgettes, cut into noodle-like strips or spiralised
For the marinade, mix
2 garlic cloves, crushed
2 tbsp lemon juice
5g fresh coriander, chopped
10g fresh mint
1 tsp cumin
1 tsp crushed chilli
4 tbsp olive oil
1 tsp sugar
1 red onion, chopped

For the quinoa
1 tbsp olive oil
1 tsp butter
1 small onion, chopped
2 tsp cumin seeds
1 tsp coriander powder
1 cup quinoa
2 cups vegetable stock
For the dressing, mix
1/2 cup yogurt
1 tbsp harissa paste
Fresh mint, to serve

Marinate steamed aubergine and courgette strips in the marinade for at least 30 mins. Meanwhile, to prepare quinoa, heat olive oil and butter in a saucepan, add onion, cumin and coriander. Saute until onion is golden brown. Toss in quinoa and saute for another 2-3 mins. Add stock and simmer until all the liquid is absorbed, 20 mins. Keep aside, covered. To serve, place quinoa on a platter, top with salad and garnish with onion. Serve with dressing, garnished with mint.

Edamame, roasted red pepper and chicken salad

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Prep time 10 mins
Cooking time 30 mins
Serves 4

4 long bell peppers
2 tbsp olive oil
Vinegar, for drizzling
1 tbsp chilli flakes
4 chicken breast fillets
2 tbsp olive oil
2 tsp smoked paprika
2 tsp coarse sea salt
1 tsp ground black pepper
160g edamame beans, blanched
160g broad beans, blanched and podded

For the dressing
3 anchovies, mashed
1 tbsp apple cider vinegar
1/2 cup olive oil
20g fresh parsely, chopped
Micro herbs, for garnishing

Preheat the oven to 180°C. Place the peppers on a small baking tray, drizzle with olive oil and vinegar, sprinkle with chilli flakes and season well with salt and pepper. Roast for 20 mins or until cooked. Remove and set aside. Brush the chicken breasts with olive oil, then mix together the smoked paprika, salt and pepper rub all over the chicken, place on a lined baking tray and roast for 10 mins, or until cooked through. Slice and set aside. For the dressing, place the anchovies in a small bowl, stir in vinegar and slowly whisk in olive oil, stir in parsley and season. Place the edamame and broad beans on a platter, toss with peppers and sliced chicken, drizzle over the dressing and season well. Garnish with micro herbs.

Couscous salad with spicy meatballs

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Prep time 15 mins
Cooking time 20 mins
Serves 4

180g whole-wheat couscous
1 tbsp olive oil
2 cups boiling hot chicken stock

For the spicy meatballs
500g lean beef mince
1 tsp smoked paprika
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp crushed chilli flakes
2 tbsp toasted sesame seeds
Oil, for frying

For the salsa, mix
75g pomegranate arils
250g cherry tomatoes, halved
4 shallots, finely chopped
For the dressing, mix
2 tbsp lemon juice
3 tbsp olive oil

To serve
100g dried apricots, chopped
100g toasted almonds
50g toasted pistachios
100g baby spinach leaves

Heat a frying pan and dry-roast couscous for 2-3 mins, until toasted and golden, then remove fom heat and place in a heat-proof bowl. Add olive oil and pour over the chicken stock, cover with clingwrap and allow to stand for 5 mins. To make meatballs, mix together all the ingredients and make lime-size balls. Heat oil in a small frying pan and fry meatballs in batches until golden and cooked through. Set aside. To assemble the salad, fluff couscous with a fork, place on a platter, add meatballs, apricots, nuts and baby spinach, season, drizzle over dressing and serve topped with salsa.

Barley salad with apples, almonds and mackerel

FR_170707_CAM_Recipe-(8)-(Read-Only)

Prep time 15 mins
Cooking time 30-40 mins
Serves 4

220g pearl barley
2 cups vegetable stock
For the dressing
2 garlic cloves, minced
1/2 tsp honey
2 tsp red grape vinegar
125ml olive oil
For the salad
3 stick celery, chopped
400g smoked peppered mackerel, flaked
180g pecan nuts, toasted 
and roughly chopped
2 red apples, thinly sliced
Micro herbs and flowers, to garnish (optional)


Place barley in a sieve and rinse well under running water. Place it in a medium pot, add vegetable stock and bring to the boil. Cover and simmer for 30-40 mins or until cooked and soft. Remove from heat and set aside. To prepare the dressing, place garlic in a bowl, stir in honey and vinegar and whisk in olive oil. Season. Pour half the dressing over the warm barley and season well. Stir well to combine. For the salad, toss together celery, mackerel, and nuts. Add the barley and the remaining dressing. Stir well to combine. Season. To serve, add sliced apples to the barley, mix and garnish with flowers and micro herbs. Serve.

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