Delicious and Healthy Summer Salads
INGREDIENTS - Serves 2
1 Pitta Bread
100g of Cooked Quinoa
100g Feta
100g Olives
150g chopped Cherry Tomatoes
4 tbsp of Hummus (for extra sweetness,
try Sweet Chilli Hummus)
1 tbsp of Chopped Mint
1 Chopped Cucumber
INSTRUCTIONS
Toast the pita bread and slice into inch strips.
Mix ingredients together and serve, adding seasoning as required.
INGREDIENTS - Serves 4
⅓ Cup Sliced Almonds
450g Green Beans (Trimmed into 3” pieces)
¼ Cup of Water
½ tsp fine Sea Salt
2 tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
2 tsp Dijon Mustard
1 Small Garlic Clove
½ tsp Black Pepper
Red Pepper Flakes
¼ Cup Feta Cheese (Crumbled)
3 to 4 large Basil Leaves (Chopped)
Lemon Zest
INSTRUCTIONS
1. Starting with the almonds, place them in a large skillet and begin cooking on a medium heat, after three minutes change the heat to low and cook until they become golden on the edges. Place the almonds in a bowl to cool.
2. Ensuring the heat is still low/medium add the green beans, water and salt to the skillet. Cover and cook for 10 minutes, stirring occasionally, until the beans are nearly tender. Turn the heat up high and cook for around 2-5 minutes until the liquid evaporates and then set the skillet aside.
3. Whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and
a pinch of salt.
4. Pour this mixture into the skillet, along with the almonds and add half of the feta and toss the salad, tasting, and adding more lemon juice and pepper if necessary.
5. Transfer the salad to a bowl and sprinkle the remaining feta and basil leaves on top, along with
some grated lemon zest. Viola!
INGREDIENTS - Serves 4
200g Couscous
200ml Vegetable Stock (Or Water)
1 Small Cucumber
½ Red Bell Pepper
1 Tomato
1 Bag Rocket leaves (Arugula)
Salt (Optional)
Extra Virgin Olive Oil (Optional)
INSTRUCTIONS
1) Heat the vegetable stock in a medium saucepan with salt and a teaspoon of olive oil.
2) Once it comes to a boil, remove the saucepan from the heat and add the couscous to the broth. Let it sit and expand for 2 - 3 minutes.
3) Add a small drop of olive oil and stir gently with a fork or spoon to separate the grains, then leave to cool.
4) Wash and chop the all the vegatables into small chunks.
5) Finally, mix everything in a large salad bowl, and dress with extra virgin olive oil and extra salt if desired.
INGREDIENTS - Serves 6
½ Honeydew (Cut into 15 stars)
⅓ Seedless Watermelon (Cut into 15 stars)
2 Cups Sliced Strawberries
1 Cup Small Mozeralla Balls
1 Cup Cherries
1 Loose-Packed Cup of Mint/Basil leaves
½ Cup Blueberries
½ Cup Raspberries
Lemon-Ginger Dressing:
2 tbsp Extra-Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 tbsp White Wine Vinegar
1 tsp Minced Ginger
½ Clove of Garlic (Minced)
¼ tsp Maple Syrup
¼ tsp Salt
Freshly Ground Black Pepper
INSTRUCTIONS
Very Simple! In a small jar, shake together the olive oil, lemon juice, vinegar, ginger, garlic, maple syrup, salt and pepper. Assemble the fruit, cheese and and herbs on a platter. Drizzle the dressing, gently toss and serve!
INGREDIENTS - Serves 3
4 Carrots
2 Tins of Green Lentils
2 tsp of Fennel Seeds
2 tsp of Cumin Seeds
70g Watercress
2 Red Onions
20g Coriander
Olive oil
50g of Pine Nuts
Cashew Cheese
150g of Cashew Nuts
1 Lemon (Juiced)
1 tbsp of Nutritional Yeast
Salt and Pepper
5 tbsp of Water
INSTRUCTIONS
1) Pre-heat oven to 180C (Fan). Peel and slice the Carrots. Peel the onions and roughly chop them into sixths. Place both on a baking tray with the fennel, cumin seeds, a few drops of olive oil and dashings of salt and pepper, then roast in the oven for 30 minutes.
2) Heat a pan and dry fry the pine nuts for a few minutes until golden brown, then leave aside to cool.
3) For the Cashew Cheese, blend all the ingredients in a high speed blender until totally smooth.
4) Once the vegetables are cooked, drain and rinse the lentils, then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Chop the coriander and add to the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and serve the salad, sprinkling with pine nuts and some dollops of cashew cheese before serving. Enjoy!