POTATO AND CHORIZO SALAD
Serves 6-8
500g baby potatoes
15ml olive oil
250g chorizo or Spanish sausage, sliced
2 red onions, peeled and sliced into wedges
45ml balsamic glaze
4 eggs, boiled to medium
200g baby spinach, washed
DRESSING
45ml lemon juice
100ml olive oil
5ml chopped garlic
15ml honey
5ml Dijon mustard
salt and pepper
Boil the potatoes in cold water until tender. Drain and cool slightly, then halve.
Heat the oil and fry the sausage slices until golden. Remove and set aside.
Add the onion to the pan and fry the onion until soft.
Add the balsamic glaze and cook for a few minutes to coat with the glaze.
Peel and halve the eggs.
Arrange the spinach on a serving platter and add the warm potatoes, sausage, onion and eggs.
Pour over the dressing and serve immediately.
DRESSING: Combine all the ingredients together and mix well.
CHICKEN AND ROASTED BUTTERNUT SALAD
Serves 6-8
30ml lemon juice
60ml olive oil
5ml chopped garlic
10ml fresh thyme leaves
salt and pepper
500g chicken breast fillets
1 small butternut
olive oil
30-40ml z’atar spice
100g pillow packet of butter lettuce
400g tin of chickpeas, drained and rinsed
125ml baby radishes
1 avocado pear, peeled and sliced
DRESSING
160ml Greek yoghurt
45ml tahini paste
30ml lemon juice
15ml honey
salt and pepper
water to mix
Combine the lemon juice, olive oil, garlic, thyme and seasoning and mix well. Add the chicken and marinate for 2-3 hours or overnight.
Fry the chicken until cooked and nicely browned. Remove and keep warm.
Cut the butternut into 5mm-thick slices, then cut each slice in half. Toss with olive oil and spread on to a baking tray. Sprinkle with z’atar spice and season with salt and pepper.
Roast at 180°C for 20-30 minutes until soft. Remove and set aside.
Arrange the lettuce on a serving plate. Add the cooked chicken, butternut, chickpeas, radishes and avocado pear.
Drizzle over the dressing and serve immediately.
DRESSING: Combine the yoghurt, tahini paste, lemon juice and honey and mix well. Season to taste and add enough water to make a pouring consistency.
* Note: Z’atar spice is a Middle Eastern spice and is available from Woolworths or spice shops.
BEETROOT, CITRUS AND HALOUMI SALAD
Serves 4
6-8 cooked baby beetroots
30ml olive oil
30ml honey
1 punnet of micro salad leaves or herbs
2 oranges, peeled and segmented
1 grapefruit, peeled and segmented
125g haloumi cheese, sliced
DRESSING
30ml olive oil
60ml freshly squeezed orange juice
5ml chopped garlic
5ml Dijon mustard
15ml honey
salt and pepper
Preheat the oven to 180ºC.
Cut the beetroots in half and combine with olive oil and honey.
Roast for 15 minutes.
Remove and cool slightly. Place the salad leaves on a serving platter followed by the beetroot and citrus segments.
Brush the haloumi slices lightly with olive oil and cook on a griddle pan until a nice golden colour.
Add to the salad, pour the dressing over and serve.
DRESSING: Combine all the ingredients for the dressing and mix well.
WINTER COLESLAW
Serves 6-8
2 baby red cabbages
2 baby white cabbages
1 red apple
1 green apple
lemon juice
100g bean sprouts
DRESSING
180ml mayonnaise
180ml buttermilk
30-40ml lemon juice
salt and pepper
Thinly slice the cabbages using a mandolin and place in a bowl.
The apples may be sliced thinly, or cored, halved and sliced into thin wedges.
Sprinkle apples with a little lemon juice to prevent discolouration. Add the apples to the cabbages together with the bean sprouts. Add dressing and mix well. Pile on to a platter or into a bowl. Refrigerate until needed.
DRESSING: Mix all ingredients together.
QUINOA WITH LEMON TAHINI DRESSING
Serves 4-6
500ml water
250ml quinoa
5ml turmeric
5ml grated lemon zest
1 red pepper, finely diced
60ml parsley, finely chopped
3 spring onions, sliced
2 celery sticks, finely diced
1 carrot, peeled and coarsely grated
1 green chilli, deseeded and sliced
salt and pepper
60ml pomegranate rubies
LEMON TAHINI DRESSING
15ml sweet chilli sauce
5ml Dijon mustard
30ml olive oil
25ml tahini paste
5ml honey
15ml lemon juice
salt and pepper
Heat the water with 5ml salt and bring to a boil. Add the quinoa and turmeric. Stir regularly and ensure the water boils rapidly throughout the cooking process. Cook the quinoa for about 15-20 minutes until soft. Switch off the heat and leave the pot on the stove with the lid on for 10 minutes. Fluff the quinoa with a fork and transfer to a bowl. Mix the rest of the ingredients with the quinoa and add the dressing.
DRESSING: Combine all the ingredients for the dressing in a jug or blender and blend until smooth. Taste and adjust the seasoning if needed.
SPINACH, BEAN AND BACON SALAD
Serves 4-6
200g packet of baby spinach
4 slices of bacon, chopped
400g can of cannellini beans, rinsed and drained
5ml dried oregano
salt and pepper
125ml prepared croutons
DRESSING
60ml olive oil
45ml red wine vinegar
15ml honey
5ml wholegrain mustard
salt and pepper
Arrange the spinach on a platter.
In a pan, cook the bacon over moderate heat until crisp, about four minutes.
Add the beans, oregano and season with salt and pepper. Toss until heated through. Place over the spinach. Add the dressing, scatter with croutons and serve.
DRESSING: In the same pan, add the olive oil. Whisk in the rest of the ingredients. Season and pour the warm dressing over the warm salad.
Angela Day, Saturday Star
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