A Summer Of Salads
- Annabel's Kitchen
- Sep 14, 2017
- 3 min read
Summer has officially come to an end now the orange crisp leaves have started to appear and the dark evenings have begun, personally I'm quite glad for the fact that summer in the North of England is always reasonably disappointing and usually just a large extension of Spring. However, I have attempted to make my cooking as seasonal as possible throughout the summer using as much locally sourced produce as possible. I experimented with a large variation of salads depending what local produce can be sourced from the garden. The main thinking behind all of my salads is to make them as healthy and and vibrant as possible as I feel that the more vibrant that food is, the more you are inclined to eat it.
1. Quinoa Superfood
Ingredients:
- 1 500g bag of mixed quinoa
- 4 spiralised courgettes - 6 spiralised pickled beetroots
- 1 pomegranate - 2 avocados - large handful of coriander and parsley
- large handful of thinly sliced rainbow chard
- lemon and mustard dressing
Method
Cook the quinoa with a tablespoon of vegetable stock and a pinch of salt and pepper with enough water the cover all the quinoa, simmer for 20 minutes covered with a lid. Whilst the quinoa is cooking prepare all the vegetables and make the salad dressing. Once the quinoa is cooked mix through a generous amount of salad dressing and another pinch of salt and pepper. Then add everything together and serve with a generous amount parsley and coriander
2. Beetroot, Rainbow Chard with a Orange and Crémé Fráiche dressing
Ingredients:
- 8 large pickled beetroots
- A few large handfuls of rainbow chard
- Orange and creme fráiche dressing (juice and rind of 2 oranges with 2 tablespoons of crémé fráiche)
Method:
Chop up all the beetroots and add to a large mixing bowl, thinly shred the rainbow chard and mix with the beetroot. Mix in the orange dressing and serve with a few shavings of orange rind on top.
3. Garden Asian Slaw
Ingredients:
- 1 red cabbage
- 4 pack choy
- large handful of rainbow chard
- large handful of kale - large handful of long stem broccoli
- 4 carrots
- large handful of coriander - Asian dressing - 300ml sesame oil, 300ml soy sauce, 150ml rice wine vinegar, 50g honey, juice and rind of 1 lime, 1 tbsp of sesame seeds
Method:
Thinly shred all of the leaves and the vegetables and add to a large mixing bowl. Steam the broccoli for only a few minutes until its just cooked and then thinly slice and add to the salad mix. prepare the salad dressing and toss through the salad. To serve, sprinkle the salad with sesame seeds and chopped coriander.
4. Apple, Celery and Fennel
Ingredients:
- 4 large discovery apples
- 6 large fennels
- 1 bunch of celery
- 2 tbsp olive oil
- juice and rind of 1 lemon
Method: Thinly shred the apple and fennel and add to a large mixing bowl, slice the celery and add in. Mix together the olive oil, lemon juice and lemon rind and toss through the salad. Serve with thinly sliced fennel leaves sprinkled over the top.
5. Bombay Potatoes
Ingredients:
- 500g of new potatoes
- large handful of frozen peas
- handful of sunflower seeds
- handful of poppy seeds
- handful of pumpkin seeds
- turmeric
- cumin seeds
- large handful of coriander, chives and parsley
Method:
Boil the new potatoes for 15 minutes the drain and add to large roasting trays. Cover the potatoes with a sprinkle of cumin seeds, turmeric, salt and olive oil and roast at 180 degrees celsius until the potatoes have crisped up and soft in the middle. Make sure the potatoes have a generous covering of spices, salt and olive oil. Whilst the potatoes are cooking steam the frozen and then add them to a mixing bowl with the seeds and chopped herbs. Once the potatoes are cooked and the to the mixture of seeds making sure everything is through mixed throughout and then serve.
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