Tag Archives: salad

Beetroot and Carrot Slaw

Raw Carrot & Beetroot Salad with Raisins & Pine Nuts

I’m on a bit of a raw food kick lately. Of course when it comes to raw food, it’s all about the quality of the ingredients, which should ideally be organic and locally sourced to maximise their flavour potential. In this way, my recent Riverford boxes have been packed full of autumn inspiration, with carrots and beetroot being mainstays for the last couple of weeks. Most of my beets typically go straight into the juicer, but recently I’ve been look for other ways to enjoy beetroot in its pure unadulterated form.

Riverford Box

Most recently, my favourite way to enjoy raw beetroot is shredded in combination with carrots and dressed with something sweet and tangy. Here I use raisins for the sweetness and lemon and white wine vinegar for the tang. Feel free to experiment with other dried fruits like dates, apricots or prunes. Same goes for the nuts: I use pine nuts but pistachios would be fantastic here, as would some toasted pumpkin and sunflower seeds.

Raw Carrot & Beetroot Salad with Raisins & Pine Nuts

Many people don’t often brave the gory hand mess that comes with handling raw beetroot. But really, folks, the mess isn’t that bad and the result is fantastic. Just wear an apron and go to it!

And if the slaw isn’t enough, here’s more beetroot inspiration for you:

Raw Carrot & Beetroot Salad with Raisins & Pine Nuts

Beetroot and Carrot Slaw

Serves 2-3 (or one greedy Monica)

Ingredients

  • 2 carrots
  • 1 beetroot
  • 1 small garlic clove, minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp raisins
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • small handful parsley
  • small handful mint
  • salt and pepper
  • 1 Tbsp pine nuts, lightly toasted

Method

  1. Combine the raisins, vinegar and garlic in a bowl and leave to sit for about an hour.
  2. Peel the carrots and beetroot and grate them with a box grater or a julienne slicer (a julienne slicer looks prettier).
  3. Combine the raisins, vinegar and garlic with the carrots and beetroot, then toss with the olive oil, lemon juice, most of the parsley and mint, salt and pepper.
  4. Serve the slaw scattered with pine nuts and sprinkled with the extra herbs.

Also seen on Great British Chefs.

Grilled Mackerel with Watercress, Fennel & Orange Salad

Mackerel with watercress, fennel and orange salad.

My mackerel flipping skills need work, but otherwise this was the perfect lunch following a tough workout at CrossFit Cirencester: grilled mackerel with a salad of watercress, fennel, orange, spring onions and pomegranate, dressed with a little olive oil and salt (the salt pulls out the juices in the fruit so you don’t need vinegar). Extremely quick to make. Big props to Ben at New Wave Fish Shop who recommended this ingredient combination. I feel restored!

And since I’ve been talking macronutrients lately, this was about 400 calories, 22g fat, 19g carbs, 30g protein.

Chaat Masala Salad

Chaat Masala Salad

Here’s a little something I made up the other day for a quick lunch that was so good I had it again the next day. I say “quick”, because this “chaat masala salad” took advantage of a few leftovers, including cooked dal I’d stashed in the freezer, some chaat masala I made previously and tamarind chutney from Asma ‘s Darjeeling Express Supperclub. Were I to start from scratch, it would have taken lots longer, but all the more reason for keeping these Indo-staples readily available. Particularly the chaat masala, my new favourite salad condiment!

New favourite thing for making lunch salads #awesome: chaat masala.

The whole idea was inspired by Urvashi Roe’s Gujerati Class at Demuths Vegetarian Cookery School, where she showed us how to make Indian “street food”, including “chaat“, basically a mish-mash of random tasty ingredients – a total whole-greater-than-the-sum-of-its-parts situation.

Urvashi's chaat

Technically my chaat masala salad wasn’t a “chaat” at all, lacking the yummy fried dough bits that are typical of dishes of this kind. But never mind, it was delicious, and I got my crunch factor from toasted cashews!

Here’s how it came together:

  1. Heat up about 1/2 a cup of cooked lentils (chickpeas would be good here, and/or boiled potato). While this is happening…
  2. Combine together some finely chopped or grated vegetables. Good contenders include: cabbage (white and red), carrots, tomato, and cucumber. 
  3. Finely slice 1/2 shallot. Chop a small handful of coriander. Add this stuff to the vegetables. Toss the whole thing with a squeeze of lemon juice and some salt. 
  4. Now, put the dish together, starting with some lentils at the bottom of a bowl.
  5. Top with some of the salad mixture. 
  6. Sprinkle with chaat masala.
  7. Drizzle on some tamarind chutney.
  8. Sprinkle on some grated or desiccated coconut.
  9. Sprinkle on some toasted cashews.
  10. Serve with any extra salad on the side. And keep the chaat masala, tamarind chutney and coconut handy in case you want to add more as you go.

Here is the recipe for chaat masala that I used. And here’s a recipe for tamarind chutney (though I’m hoping Asma will share hers one day!). Both are worth keeping around, along with cooked beans and lentils, for thrown-together random salads like this one.

Elderberry Vinaigrette

Elderberry Vinaigrette

I have become very akin to the elder plant (Sambucus nigra) in recent months. I’ve been fond of this plant ever since I learned you can gather the wild flowers to make elderflower champagne and elderflower cordial. But recent solstice and equinox activities have seen the elder plant evolve from a mere foraging opportunity to a symbol of the changing of the seasons, preservation and timelessness.

Summer elderflowers have recently given way to autumn elderberries, a bit more challenging than the elderflowers but so too is autumn. The temperature is falling and the days are getting shorter (and wetter). Where the elderflower called for bottled sunshine and refreshing elixirs, the elderberry seems more suitable for winter warmers to help us survive these dark dreary months.

Elderberry Vinaigrette

It’s somewhat appropriate then that the elderberry has been used for centuries as a cold and flu remedy. Elderberries contain flavenoids, an antioxidant which can help prevent damage to cells. (UMD makes mention of a few scientific studies that back up the health benefits of elderberries.)

I’ve experimented with a few elderberry recipes. My challenge as ever is that I’m not a massive fan of sweet things, so recipes like elderberry syrup are a bit lost on me (thought I’m told it’s quite good). I made an elderberry cordial, spiced with cinnamon and cloves, which recent houseguests loved, particularly when consumed hot as a tea. Mom loved my plum and elderberry “equinox” jam, but I have a hunch she was biased (her former business name was “elderbury”). I didn’t have much luck with Pontack sauce (but then again I don’t eat meat). After a few trials, I was starting to wonder if elderberries were worth the effort.

Then I made elderberry “balsamic” vinegar and my whole elderberry world changed! Ok, that’s probably exaggerating, but this stuff is great. The recipe comes courtesy of eatweeds.co.uk and is so simple: soak elderberries in red wine vinegar for five days, then strain the liquid and boil it with some sugar. DONE. And it’s awesome.

Elderberry Vinaigrette

The first elderberry vinegar revelation was a fresh fig pizza with caramelised onions made (during equinox, of course) with Emily and Robert. We added some of the vinegar to both the onions and the fig before assembling the pizza: caramelised onions, mozzarella cheese, figs, baked then topped with fresh shavings of Old Winchester. This was one of the best pizzas I’ve ever had!

The second revelation is this simple elderberry vinaigrette. I was seeking something akin to raspberry vinaigrette, a dressing that would go well with salads, walnuts, fruit and maybe feta or gorgonzola if I’m feeling the dairy call. But I didn’t want to lose the elderberry flavour. Hence, this simple vinaigrette was born. It’s a basic combo of oil, elderberry vinegar, dijon mustard, salt and pepper. And it’s delicious!

Beetroot salad with elderberry vinaigrette

The elderberry vinaigrette is especially good with beetroot and spicy salad leaves like rocket / arugula. I think it will also be a fine match for fruit, too – I’m picturing a chopped salad with apple, celery and walnuts. Or in a true tribute to foraging, a salad of blackberries and chickweed tossed with elderberry vinaigrette and garnished with toasted hazelnuts.

There are still elderberries around and I highly suggest you take advantage of them to make something. If not elderberry vinegar, then elderberry syrup is a logical place to start because it’s just so versatile (Hunger Angler Gardener Cook has some good ideas for elderberry syrup, including ice cream and pannacotta!). Happy foraging!

Elderberry Vinaigrette
 

Ingredients
  • ⅓ cup elderberry vinegar
  • ½ cup olive oil
  • 3 tablespoons Dijon mustard (regular or grainy)
  • salt & pepper

Instructions
  1. Whisk everything together in a bowl (or use a blender) until fully emulsified and enjoy!

 

Cooking from Ottolenghi’s Jerusalem

Untitled

My friend Sam came over last weekend with a big box of vegetables from Shipton Mill‘s biodynamic garden and what seemed to be her entire kitchen larder. The haul including some of my favourite ingredients: beetroot, cabbage, cauliflower, courgettes and a big pile of carrots. She also brought her copy of Ottolenghi’s Jerusalem cookbook. It was obvious what needed to be done.

In a welcome change from my usual foodie escapades, Sam took over the menu, choosing three recipes from Jerusalem:

  • Basmati and wild rice with chickpeas, currants and herbs
  • Roasted cauliflower and hazelnut salad
  • Pureed beetroot with yoghurt and za’atar

My only mission was an Ottolenghi side project: his kohlrabi, carrot and radish salad recipe from the Guardian, inspired by a kohlrabi I received in the latest Riverford organic box.

Pureed beetroot with yoghurt and za’atar

Ottolenghi's Pureed Beetroot with Yoghurt and Za'atar

I’ve had various beetroot dips before, including River Cottage’s beetroot hummus which I adore. This was similar, but with yoghurt instead of tahini for creaminess and was extra exciting because it gave me an opportunity to use the date syrup I was gifted from Tim Clinch. But what really made it bad-ass was the inclusion of za’atar and a garnish of toasted hazelnuts and sliced spring onion. We enjoyed this, first on Saturday with Turkish style flatbread, and again on Sunday with sourdough bread baked by Julio Hevia.

Ottolenghi's Pureed Beetroot with Yoghurt and Za'atar

I’m not sure if it was the bread or the beetroot, but everything seemed somewhat better on day two. The flavours of the pureed beetroot had a chance to mingle and develop, and you can’t go wrong with good sourdough bread.

Roasted cauliflower and hazelnut salad

Roast cauliflower & hazelnut. @ottolenghi recipe from Jerusalem. Crazy (genius?) ingredient combo!

As one Instragrammer put it, “roast cauliflower is the jam”. And it’s even more jammin’ with a kick-ass Ottolenghi dressing. The ingredients were a totally non-obvious combination of cauliflower, celery and pomegranates with a crazy combo of spices and flavours including sherry vinegar, cinnamon, allspice, maple syrup and parsley. It worked. In fact, I’m not even sure if the roast cauliflower was the most jammin’ part of the dish. The dressing was exceptional, and I especially loved how the sweetness of the dressing worked with the hazelnut and the celery.

Basmati and wild rice with chickpeas, currants and herbs

Untitled

If we had one regret with this recipe it was that we were short on fresh coriander. But never mind, this dish might also be described as “the jam”, and indeed it went exceptionally well with the roast cauliflower salad. It also fits well into the “vegetarian main course” category, and as omnivore Sam said, it proves that vegetarian food can stand alone.

Kohlrabi, carrot and radish salad

Kohlrabi, carrot & radish salad. Complete!

This dish was perhaps the odd man out. It was more of a pickle than a salad, and as a pickle lover, I think it was my most favourite dish of all. It involves massaging the veg with salt and sugar until the juices release, then letting them sit in their juices for 30 minutes before draining.

Finishing the job we started yesterday: @ottolenghi's kohlrabi, carrot & radish salad in progress.

The veg then gets tossed with an unusual combination of poppy seeds, crushed fennel, lime juice, parsley and mint. It rocked my world, and made me REALLY want a mandolin slicer.

As we finished up our Ottolenghi weekend, I asked Sam if I could look at Jerusalem and take a snap of the recipes we made, but as I flicked through the pages, I found myself bookmarking recipe after recipe. This is definitely a cookbook to own and cook from again and again. There’s already talk of going aubergine style this weekend with his recipes for burnt aubergine and chermoula aubergine with yoghurt and bulgar. Yes, I know there are other cookbooks to try and chefs to learn from, but the thing is, there’s so rarely a miss with Ottolenghi. And furthermore, each dish is like a learning experience in flavour and texture combinations. That much of it is vegetarian is just a bonus (in fact, all of these dishes were vegan but for the kohlrabi salad which included fish sauce, but that’s optional).

Thanks to Sam and Shipton Mill for all the veg, to Riverford for my precious kohlrabi of intrigue and to Julio Hevia for the sourdough bread. Look out for more delicious results from Shipton’s biodynamic farm in blog posts to come. It’s summer glut time, prime opportunity to indulge my obsession with pickles!

Asparagus: making healthy food less boring

Asparagus

We’re in the prime of British asparagus season, with May being Asparagus Month and a great time to explore this vegetable in all its many shapes and guises. Asparagus is, in general, a pretty awesome vegetable and happens to be extremely handy for people who do the intermittent fasting (aka 5:2 fast diet) thing. In fact, asparagus is good for anyone watching their calories – one medium spear of asparagus has just 3 calories but packs loads of flavour and can make traditional, boring “diet foods” into something quite interesting.

Case in point: salads. This is a favourite for many fasters and calorie counters because it allows one to have a big ol’ pile of food – quite nutritious food, at that – without necessarily having a big ol’ pile of calories along with it. But salads can be problematic: how many of us have eating a gargantuan salad only to find ourselves deeply unsatisfied at the end of it?

Salad of asparagus, potato and boiled egg

Let’s face it, there are many dimensions to food satisfaction: not only quantity, but flavour and texture, too. This is where asparagus can come to a salad’s rescue with its notable flavour and crisp bite (provided you don’t boil it to death). It also pairs extremely well with other fast-friendly foods like eggs and potatoes, plus fresh herbs like dill, tarragon and chives, which all together can make a salad so much more than a pile of leaves.

Dressing helps, too, but even a simple treatment of lemon juice and olive oil with salt and pepper can go along way (a little Parmesan helps, too, which is fairly low-calorie as far as cheeses go). But if you want to take it a little further, I can heartily recommend the tarragon vinaigrette recipe I’ve posted below, a little something I learned from The Vegetarian Cookery School that has proved infinitely versatile and especially stunning with potato, eggs and, yes, asparagus. All together it makes for an incredibly flavoursome fast day lunch or dinner dish – it clocks in at about 250 Calories, leaving you plenty of extra calories (250 if you’re a woman, 350 if you’re a man) for another asparagus session for later in the day.

Not quite nicoise

Asparagus, Egg and Potato Salad with Tarragon Vinaigrette

You can adapt this recipe to use whatever salad vegetables you have on hand; the dressing is marvellously versatile, but is especially good with potatoes and light cheeses like ricotta and fresh goats curd. Calories: ~250.

  • 5 asparagus spears, blanched and slice into 3cm pieces
  • 2 boiled new potatoes (~1/2 cup or 80g)
  • 1 carrot, julienned
  • 1 tomato, sliced into wedges
  • Lettuce leaves
  • 1 Tbsp tarragon vinaigrette (see below)
  • 1 boiled egg
  • salt and pepper
  • lemon to serve

Tarragon vinaigrette:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp chopped fresh tarragon
  • 1 tsp lemon juice
  • 1 tsp honey
  • pinch salt & pepper

Method:

  1. Make the tarragon vinaigrette by whisking together all of the ingredients in a bowl (this makes more than you’ll need so store the rest for future salads).
  2. Combine the asparagus, potatoes, carrots, tomato and lettuce leaves in a bowl. Toss with ~1 Tbsp of tarragon vinaigrette, plus a pinch of salt and a good grind of pepper.
  3. Serve garnished with the boiled egg and a lemon wedge (in case it needs a little extra zing).

This post originally appeared on Great British Chefs.

Avocado Tahini Dressing

Creamy Avocado Tahini Dressing

Once again, the elusive avocado threatened to defeat me today. Just one light squeeze and I could tell it was on the far side of ripe – and slicing the avocado open confirmed my suspicions. It was green, but starting to get those unpleasant stringy bits. I had no desire to eat the avocado as is, and yet, it didn’t seem totally useless. And besides, avocados are expensive. Waste not, right?

So I got this idea in my head to turn it into a salad dressing. I started with this cilantro avocado dressing on 101 Cookbooks, subbing lemon for lime, parsley for cilantro and tahini for yogurt. The result was pretty stellar, the perfect splooge for my baked falafel. I think I’ll try the rest with roasted pumpkin, or maybe these crispy cornmeal sweet potato fries.

I reckon this is a good starting point for all kinds of creamy vegan dressings. I’d like to try it with other fresh herbs – basil and chives come to mind. Some jalapeño wouldn’t go amiss, either.

Best of all, I have something I can do with my almost-off avocados. Which reminds me, Katy Salter wrote about her quest for the perfect avocado in the Guardian yesterday, which confirms some of my suspicions: The myth of the ripe and ready range.

Avocado Tahini Dressing
Recipe type: Salad Dressing
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 large avocado, ripe
  • juice of 1 lemon
  • ¼ cup parsley
  • 1 clove garlic
  • 2 Tbsp tahini
  • ¾ cup water
  • ½ teaspoon fine grain sea salt

Instructions
  1. Whizz together all of the ingredients in a blender. Taste, and add more lemon, tahini, salt or anything else as you see fit.

Nutrition Information
Calories: 85 Fat: 7.6 Saturated fat: 1.1 Carbohydrates: 4.2 Fiber: 2.8 Protein: 1.6 Cholesterol: 0

 

Baked Falafel

IMG_0646

The traditional way of making falafel involves soaking chickpeas, blending them up with onion, herbs and spices, then deep frying them into crispy balls of perfection. The key point here is that the chickpeas aren’t cooked – if they were, they falafel would fall apart and you’d need flour or breadcrumbs to hold the falafel together. To me, this defeats the purpose, especially if you’re serving the falafel in a pita. I want to fill my pita with beans, not bread (it’s the age-old veggie burger versus bread burger dilemma).

For lack of good falafel in the Cotswolds, I’ve tried making my own falafel the traditional way but it’s always been a disaster, primarily at the deep frying step. I don’t think I can get my oil hot enough on the electric hob (that, or I’m scared). So the falafel just ends up soaking up all the oil and then falling into greasy gross pieces.

I’ve experimented with several baked falafel recipes, all of which involve using cooked chickpeas, or in Leon’s case, chickpea flour. The baked falafel I made with my sister was decent, but not exactly ultimate.

Falafel for breakfast

At last I came across this baked falafel recipe, adapted from The America’s Test Kitchen Healthy Family Cookbook, which follows the traditional method of soaking the chickpeas. To get around the fried bit, olive oil is included in the falafel mixture itself, and in the baking tray.


I’ve made these twice now, and while they don’t have quite the same wow-factor as really good deep-fried falafel, they are still pretty damn good and, as it seems, worth making again and again. They also keep well in the freezer which makes them handy for lunches (I re-heat them in the toaster!).

I like to serve mine with a simple tahini sauce made with lemon juice, tahini and enough water to make a drizzle-able dressing. Chilli jam or harissa is nice, too.

The next thing to master are those great pickles you get with falafel in good falafel joints. The best I’ve ever had were the falafel and pickles from  Arabica in Borough Market, though the last time I had them they weren’t quite as good as I remember. (I’ve since been told I must go to Mr. Falafel in Shepherd’s Bush.)

Arabica falafel

Is it pickled turnips I’m after? And I haven’t even touched on the falafel sauce. Tzatziki? Tahini? Hot sauce? All of the above?

Suggestions welcome.

Recipe: Baked Falafel

Indian Cabbage Salad

Indian Cabbage Salad

I had a pretty stellar Thanksgiving this year. The party included two of my bestest friends of all time, Rachel and Dave, visiting for the occasion all the way from Austin, Texas (via a year-long stint in Berlin).

On the evening before our big day of nut roast and Prosecco, I decided a pre-Thanksgiving dinner detox was in order. So I went with the kind of food that I know I can make well, tastes a bit celebratory, but just happens to be healthy and vegan at the same time. The meal: my reliable red lentil dahl with panch phoran, Indian cabbage salad, basmati rice and flatbread masquerading as naan.

Of all the dishes, the cabbage salad was the biggest hit, a nice thing because I never know if my love of this salad has something to do with my own personal obsession with all things cabbage, or with the fact that the cabbage salad really is that good. Rachel seems to confirm my suspicion that this, indeed, is cabbage clad in awesomeness, so I’m posting the recipe here for her and for all cabbage lovers of the world. (Consequentially, I also made this salad for my friend, Claudia, last year – you can see it in the picture above, made all the more better by her rad vintage tableware – she also gave it the thumbs up.)

This salad is basically a winter riff on this cucumber and coconut salad and leaves a lot of room for improvisation (because I know how much Rachel loves improv). Any cabbage will do for this salad, though I am partial to the texture of Savoy. Chop it chunky or slice it fine. Skip the carrots if you don’t have them, or try adding other slaw-style goodness like bell peppers. Up the spices or the chilli if that’s your thing. Go nuts with the coriander.

I don’t usually follow a recipe when I make this, but I’ve attempted to write it up as such all the same. Do let me know if you try it and what you think!

Indian Cabbage Salad
 

I left out the asafoetida and curry leaves when I made this for Rachel and Dave but if you have them, use them. Feel free to chop the cabbage and carrots as finely or as not finely as you have the patience and inclination. My tendency is often to slice as finely as possible, but sometimes I like a chunky salad!
Ingredients
  • ½ head of cabbage, finely sliced or chopped
  • 2 carrots, shredded or sliced
  • a small bunch of fresh cilantro (i.e. coriander), finely chopped
  • 2 tsp olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ tsp asafoetida (optional)
  • ~10 dried curry leaves (optional)
  • 1 green chilli, finely sliced (be careful with these – they can be HOT!)
  • 2Tbsp grated or dessicated coconut (or more to taste)
  • juice from half a lemon
  • salt

Instructions
  1. Put the cabbage, carrots and coriander in a bowl and set aside.
  2. Put the oil in a large frying pan with the mustard seeds, cumin seeds, asafoetida and curry leaves. Turn the heat up to medium and wait for the seeds to start sizzling and smelling delicious.
  3. When the mustard seeds begin to pop, add the green chilli and fry for another few seconds, then pour the oil and seeds over the salad. (If you’re struggling to get all of the seeds out of the pan, put some of the salad in the pan and swirl it around, then scrape back into the bowl.)
  4. Add the lemon juice, a pinch of salt and the coconut. Taste, adding more salt, lemon or coconut if desired.

 

Waldorf-Inspired Breakfast Salad

Heeding the call of the #vegan #breakfast #salad. Apple, celery, carrot, red onion, little gems, walnuts, chilli, mustard vinaigrette.

This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.

For one serving:

  • 1 apple, chopped
  • 1 carrot, grated
  • a few thin slices of red onion
  • 2 celery stalks, sliced
  • 10g walnuts
  • 2 tbsp chopped parsley
  • a few little gem lettuce leaves
  • salt and pepper to taste
  • sliced green chilli (optional)
  • 2 tsp dijon-based vinaigrette (mine was the House Dressing recipe from Arthur Potts Dawson’s Eat Your Veg, but any mustard-based dressing would do – I love this honey mustard dressing recipe)

Mix it all together and serve.