From squid to cherry tomatoes to halloumi – these varied salad recipes will have you eager to eat your greens.
These recipes will suit all sorts of palates. Prefer a snappy salad? Opt for a halloumi salad with edamame. Like something luscious? Try a seafood-filled serving with wasabi dressing. Want
Squid and chorizo salad with wasabi dressing
Serves 4
2 chorizo sausages, sliced
300g squid rings, patted dry
1 tsp salt and pepper
½ tsp cumin
Oil, for cooking
100g rocket leaves
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Advertise with NZME.100g cherry tomatoes, quartered
1 red chilli, finely chopped
Dressing
1 lime, zested and juiced
2 Tbsp good quality olive oil
1 tsp wasabi
1 tsp caster sugar
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chorizo, cooking until crispy. Remove and cool.
- For the dressing, combine the lime, oil, wasabi and sugar in a jar and shake well.
- Place the squid rings into a bowl. Add the salt, pepper and cumin, tossing to combine.
- Heat 1 cm of oil in a frying pan to medium heat. Cook a piece of squid to test the temperature. Continue to cook the remaining squid using a slotted spoon to remove after cooking.
- To assemble the salad, place the rocket, tomatoes and chilli in a large bowl. Add half the dressing, tossing to combine. Serve on a platter then top with the chorizo and squid. Drizzle over the remaining dressing.
Raw carrot and beetroot salad with seed brittle
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Advertise with NZME.Serves 4
It looks like a lot of ingredients, but this is super quick. The brittle can be stored in an airtight container. It is also lovely to snack on.
For the brittle
½ cup pumpkin seeds
½ cup sunflower seeds
1 tsp caraway seeds
1 Tbsp black sesame seeds
¼ tsp salt
1 Tbsp runny honey
1-2 Tbsp water
For the salad
2 cups grated carrot
1 medium beetroot, grated
½ cup chopped parsley
2 cups kale leaves
2 avocados, halved
For the dressing
2 tsp sesame oil
1 tsp fish sauce
1 Tbsp fresh grated ginger
1 Tbsp honey
2 Tbsp lemon juice
- Preheat the oven to 170C. Line a baking tray with paper.
- Place the seeds, salt and honey in a bowl. Add the water, mixing all well. Tip on to the tray, then place another piece of paper on top, and using a rolling pin, flatten until thin. Bake for 15 minutes. Remove and cool. Break into pieces to top the salad.
- Place the carrot, beetroot, parsley and kale into a large bowl.
- Combine all the dressing ingredients in a small jug, mixing well. Pour the dressing over the salad, tossing to combine. Season.
- Serve on a platter. Add the avocados and brittle on top.
Halloumi salad with sesame dressing
Serves 4
If you have some homemade stock, cook the quinoa in it for extra flavour. Orzo, buckwheat or even a tin of chickpeas is also delicious in this salad. For the lunch box, take the dressing in a little jar and dress just before eating.
Dressing
½ cup toasted sesame seeds
¼ cup water
¼ cup tamari
1 tsp sesame oil
Salad
1 cup cooked quinoa
1 medium beetroot, coarsely grated
1 medium carrot, grated
½ cup edamame, thawed
2 cups rocket leaves
200g halloumi, cubed
½ cup toasted peanuts
- First, make the dressing. Place the sesame seeds, water, tamari and oil into a blender, blitzing until smooth. Store in a jar until ready to use.
- For the salad, in a large bowl place the quinoa, beetroot, carrot, edamame and rocket leaves.
- Heat a non-stick frying pan to a medium heat. Brown the halloumi on each side. Add to the salad.
- Add half the dressing and gently toss together. Serve on a platter with a sprinkle of peanuts. Serve the remaining dressing on the side, or reserve it for another occasion.
