All these super speedy salads can be made ahead and are a great accompaniment to any roast when you can’t face boiling up a mound of veggies for a family meal. Knowing you have the salads all ready means you can whip up a meal in no time once your slow cooked meat is ready, leaving you loads of time to enjoy a drink before your meal. I also use these salads with left over roasted meat as they are just as yummy after a few days in the fridge.
The salads make enough for 6 with meat as a main meal or 4 as a veggie main with some crunchy bread drizzled with olive oil.
KALE AND BUTTERNUT SQUASH SALAD (Top Left)
INGREDIENTS
400g Butternut squash, raw, cut into segments, peeled and deseeded.
1/2 Lemon, juiced.
Flaky salt
250g Kale leaves, tough stalks removed and leaves roughly chopped.
Pumpkin seeds, a generous handful, toasted or fresh.
3-4 tbspns parmesan cheese, in slivers (I use a potato peeled to get whole slivers !)
Black pepper
Olive oil
DIRECTIONS
Peel each segment of the butternut squash into ribbons using a potato peeler or mandolin. Pop into a bowl with the lemon juice and salt to marinate for a few minutes. Then toss in the kale leaves and gently fork through the slivers of parmesan. Pop on a serving dish and sprinkle over the seeds and some black pepper. Drizzle with a bit of olive oil to serve. This can sit for hours before serving or popped in the fridge until its time to eat. I know you are probably thinking RAW ?? but actually it really works, even my kids love eating this.
RED CABBAGE AND CORIANDER SALAD (Top Right)
INGREDIENTS
Salad:
Red cabbage, shredded – some fine and some medium for texture.
Yellow pepper, cut into strips.
Coriander leaves, a big handful, some whole and some chopped.
Sesame seeds
Dressing:
Sesame oil
Apple cider vinegar (go lightly as it is very acidic)
Brown rice syrup (or agave if you prefer)
Salt
DIRECTIONS
Prepare the salad ingredients minus the sesame seeds in a bowl. Mix the dressing ingredients in a jar to taste and then give a good shake. Pour the dressing over the salad and mix through then sprinkle a handful of sesame seeds over the top before serving. This can be made ahead and kept in the fridge – I think a good 6 hours in the fridge before eating adds to the flavour.
BEETROOT AND RADISH SALAD (Bottom Left)
INGREDIENTS
Salad:
Small beetroot, cooked and sliced or cut into chunks.
Radishes, sliced (not to fine)
Flat leaf parsley, a handful chopped.
Pomegranate seeds, are an option to try as well.
Dressing:
Olive oil
Lemon juice
Creme fraiche, Natural yoghurt or splash of single cream
Salt and pepper
DIRECTIONS
Cut the veg up and pop in a bowl with the parsley and pomegranate seeds if you fancy. Mix the dressing and then pour over the salad and toss everything till it is all coated through.
FENNEL AND APPLE SALAD (Bottom Right)
INGREDIENTS
4 Fennel bulbs (fronds included).
2 Crunchy eating apples.
1 Lemon, juice and grated zest.
1 Tsp fennel seeds, lightly toasted and lightly bashed in a pastel and mortar.
Olive oil.
Creme fraiche or natural yoghurt.
Black pepper.
Sumac.
Toasted seeds, to serve optional.
DIRECTIONS
Mix the lemon juice, olive oil, creme fraiche, salt and pepper and fennel seeds first.
Finely slice the fennel bulbs and apples with a mandolin (watch out for shredded fingers as I find mandolins are lethal !!) and chop the frondy tops for decoration later. Mix the fennel/apple with the dressing and then pop into a serving bowl. Decorate with the fronds from the fennel and a sprinkle of sumac which adds a bit more of a citrus flavour to complement the sharp dressing and a handful of toasted seeds if you fancy.
Please forgive me for not being very exact with weights and measures but I very much cook by feel and taste, so make your adjustments as you think.
Have a gorgeous weekend !
The Wellness Reset 