Autumn/Winters favourite dish is THE HOT SALAD. The salad is an amazing creation because you can basically throw loads of your favourite foods into a bowl with a selection of leaves and raw vegetables and its super healthy. With the return of frosty mornings and jumper wearing evenings it can be easier to just go for a stew or pasta dish to warm you up but this year I want to introduce you to the wonderful world of hot salads and this doesn't mean toss you leaves in a pan because they will probably wither and die. This could mean roasting your peppers or butternut squash with chilli flakes, baked peaches and steamed kale. Below I have comprised a selection of super easy delicious hot salad recipes for you to try this season. If you a great lover of fruit and veg and wanting to be healthy this is for you. <3
Warm Aubergine Salad
Bake 2 aubergines with olive oil, galic, salt & pepper for 30 minutes.
Sprinkle fresh coriander & parsley and toss into a bowl of oven roasted tomatoes seasoned with paprika.
Add a bag of mix leaves & a squirt of olive oil and enjoy with a slice of ciabatta!
Kale & Pommie Salad
Steam a bag of kale for 8-10 minutes on a high heat.
Roast flaked almond nuts in the oven for a few minutes.
Cut your pomegranate a remove all you flesh and seeds into a bowl.
Add your kale once steamed and you toasted almond nuts with a drizzle of golden syrup & eat !
Fire Roasted Pepper & Mushroom (via vegan dad)
1. Roast peppers on the BBQ over med-hi heat for 12-15 mins, turning regularly, until skin is blistered and wrinkled. Place in a large bowl, cover with a plate, and steam for 10 mins.
2. While peppers are roasting, toss whole mushrooms in a bit of olive oil and place cap side down on the grill. Roast for about 10 mins, until mushrooms release most of their water.
3. Skin and seed peppers when they have cooled enough to touch. Dab off excess water and cut into chunks. Thickly slice mushrooms. Place peppers and mushrooms in a bowl, drizzle with a little olive oil, add lemon juice, and season to taste with salt and pepper.
4. Place in serving bowl and top with fresh thyme. Serve.
Roasted Butternut Squash Salad
Roasted a butternut squash with chili flakes, garlic, salt & pepper for around 30-40 minutes (for best result cut into strips).
Once roasted add to a large bowl with 100gm of spinach, add a little extra chili flakes and a sprinkle of seed mix. Delicious on a very chilly day!
Please share any HOT SALAD recipes you have & let me know how these go down.
(Ingredients and portion control is in your hands.)
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Warm duck breast and fig salad adapted from this recipe
ReplyDeletehttp://www.guardian.co.uk/lifeandstyle/2012/sep/19/duck-and-fig-salad-angela-hartnett
or an adaption of this recipe with warm duck breast instead of the crispy duck, for an oriental take on a duck salad.
http://www.ocado.com/webshop/recipe/crispy-duck-salad-with-plum-dressing/2748
That sounds lovely but I don't eat meat so I could maybe use tofu as a substitute?
ReplyDeleteIt is lovely in Asian food.
http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/410884_Dragonfly_Organic_Deep_Fried_Tofu_200g.html?utm_source=google&utm_medium=shop&utm_campaign=feed
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