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23 March 2017Last updated
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Food | Recipes

Simple salads

Keep kitchen stress at bay with cool, hassle-free salads – they’re light and packed with goodness

Camera Press
3 Mar 2017 | 12:00 am
  • Couscous with roasted veggies and feta salad

    Source:Camera Press

Couscous with roasted veggies and feta salad

Prep time 5-10 mins
Cooking time 15-20 mins
Serves 6

2 cups (500ml) couscous
2 cups boiling water with a pinch 
of salt
2 tbsp butter
1 butternut, peeled and diced
2 large sweet potatoes, peeled and diced
3 tbsp oil
3 tbsp balsamic vinegar
A pinch of brown sugar
250g cherry tomatoes
For the dressing, whisk together:
4 tbsp olive oil
125ml balsamic vinegar
To garnish:
3 celery sticks (optional), sliced
150g feta cheese, broken into pieces

Preheat the oven to 180°C and lightly grease a baking sheet with oil or butter.

To prepare couscous, place it in a medium-size saucepan and pour over the boiling water with salt. Cook for 2 minutes until the granules are swollen. Remove from heat and allow to stand for a few minutes or until all the water has been absorbed. Add butter and fluff, using a fork to separate the granules.

Place the butternut and potatoes on the prepared baking sheet, drizzle with oil and balsamic vinegar and sprinkle with sugar and some salt and pepper. Toss, spread in a single layer, and roast until tender, 15-20 minutes. Add tomatoes about 5 minutes before the end of the cooking time.

Toss roasted veggies with couscous, drizzle dressing over, garnish with celery and cheese and serve.

Corn salad

FR_170303_CAM_Corn-salad-(Read-Only)

Prep time 5-10 mins
Cooking time 10 mins
Serves 8 or more

3 tbsp olive oil
250g beef bacon, trimmed and cut into strips
1 large onion, finely chopped
4 large garlic cloves, crushed
1 tbsp grated ginger
1 each, red and green pepper, cubed
3 celery sticks (optional), sliced
500g frozen corn
3-4 tbsp soy sauce

Heat half the oil in a frying pan and fry beef bacon until crisp. Remove and set aside.

Add the remaining oil to the pan and heat. Add onion, garlic, ginger, red and green peppers and celery. Sauté for 2-3 minutes.

Add beef bacon to the pan and heat through. Stir in the frozen corn and cook for another 2 minutes, until warm. Add soy sauce and season with some pepper. Taste and add more garlic or ginger, if desired.

Serve warm or cold.

Green bean and creamy mushroom salad

FR_170303_CAM_Green-bean-and-creamy-mushroom-salad-(Read-Only)

Prep time 5 mins
Cooking time 15 mins
Serves 6

400g green beans
3 tbsp oil
500g mushrooms, cleaned and quartered
2 tbsp fresh thyme
125ml milk
2 tbsp cornflour
50-100g feta cheese
4 tbsp finely chopped spring onions
1 cup croutons

Place the green beans in a large saucepan and cover with water seasoned with a pinch of salt. Bring to the boil, then remove from the heat. Drain in a colander and rinse under running cold water to refresh the beans. Set aside.

In a large frying pan, heat oil and stir-fry mushrooms and thyme together for 2 minutes.

Mix milk and corn flour until well blended and crumble the cheese on top. Add the mixture to the mushrooms and season with freshly ground black pepper. Simmer for 5 minutes, stirring continuously until the cheese has melted. Remove from the heat and cool slightly.

Mix with the green beans and top with chopped spring onions and croutons. Serve warm or cold.

Ribbon pasta salad

FR_170303_CAM_Ribbon-pasta-salad-(Read-Only)

Prep time 5-10 mins
Cooking time 10 mins
Serves 4-6

250g ribbon pasta
A pinch of salt
3 tbsp oil, plus extra
500g baby tomatoes
150g Cheddar cheese, cut into small cubes
1 cucumber, cut into cubes
1 packet mixed salad leaves
12 slices cooked turkey ham, shredded
For honey mustard dressing, whisk:
4 tbsp mayonnaise
1 tbsp wholegrain prepared mustard
1 tbsp honey
2 tsp lemon juice

Place the pasta in a large saucepan with boiling water, salt and oil. Bring to the boil and let it cook for 8-10 minutes or until the pasta is al dente. Drain, rinse and drizzle a splash of oil over. Set aside.

Add the remaining ingredients, toss and drizzle the dressing over.

Shrimp and avo salad

FR_170303_CAM_Shrimp-and-avo-salad-(Read-Only)

Prep time 5-10 mins
Cooking time 5 mins
Serves 6

2 tbsp oil
2 garlic cloves, crushed
200g frozen shrimp
Juice of 1 lemon
400g lettuce leaves
1 cucumber, quartered and sliced
2 avocados, peeled and diced
Toasted garlic bread, to serve
For the dressing, whisk together:
4 tbsp mayonnaise
2 tbsp yogurt
3 tbsp tomato sauce

Heat oil in a frying pan and sauté garlic for a minute. Add shrimps and sauté for no more than 2 minutes over high heat. Remove from the heat, drizzle lemon juice over and set aside.

Layer the lettuce, cucumber and avocado in a large dish and top with shrimp. Serve with the dressing and garlic bread.

Camera Press

Camera Press