Here is a variety of salads, some are meals in themselves others are great as a side dish. Change them around a little to suit your personal tastes. Don’t be afraid to make them your own.
- Beetroot Avocado and Quinoa Salad
- Roast Sweet Potato, Quinoa and Haloumi Salad
Beetroot Avocado and Quinoa Salad
- 2 medium sized beetroot
- 1 cup quinoa
- 1/2 cup walnuts
- 2 cups rocket, baby spinach or mixed salad leaves
- 1 avocado
- 1/2 medium red onion
- 1/2 cup goats fetta, cubed or crumbled
- 1 tbsp fresh mint
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic
- 1 clove garlic, crushed
- Wash and trim the beetroot prick with a fork acouple of times and wrap in foil. Place in the oven at 180° for approx 20 to 25mins. Test to see if they are tender, cooking for longer if needed. When tenderremove from the oven peel of the foil and allow to cool.
- Rinse the quinoa thoroughly before cooking.Place the quinoa in a saucepan with 2 cups of water. Bring to the boil, cover turndown the heat and simmer for around 12 to 15 mins, until all of the water isabsorbed. Turn off the heat leave the lid on to allow any excess liquid to beabsorbed. This will also make the quinoa light and fluffy.
- While the quinoa and beetroot are cooking the remainder of the salad can be prepared
- Dry fry the walnuts until golden and crispybeing careful not to allow any of the nuts to burn. Remove from the pan so theydo not keep cooking and allow to cool.
- Slice the red onion thinly. Finely chop the mintand slice the avocado, set these aside.
- Once the quinoa has cooled place the quinoa,sliced onion, mint and salad greens in a bowl and mix lightly to combine
- The cooled beetroot should now be ready to peel.Remove the skins and cut into wedges. Arrange the beetroot wedges over thesalad with the sliced avocado.
- Top the salad with the toasted walnuts andfetta.
- Place the dressing ingredients in a jar with a tight fitting lid. Shake until well combined. Pour over salad just beforeserving.
Roast Sweet Potato, Quinoa and Haloumi Salad
- 2 large sweet golden sweet potato cubed
- 1 large red capsicum cut in half, seeded and flattened
- 1 red onion cut into wedges
- 70 ml olive oil extra virgin
- 120 gm Quinoa rinsed well
- 1 cup water
- 1.5 tblsp lime juice or juice from 1 lime
- 1.5 tsp honey
- 1.5 tsp harissa see notes below
- 1 cup mixed herbs parsley, mint and basil
- 250 gm haloumi sliced
- 2 tbsp seed mix with pine nuts lightly toasted
- Preheat oven to 190°C, line two baking trays with baking paper. Place the sweet potato and onion on prepared trays. Drizzle with 2 tablespoons or so of the olive oil and toss to cover with oil. Roast for around 35 minutes until potato is golden and tender and onion is soft stirring half way through.
- Place the quinoa in a small saucepan and cover with about a fingers width of water. Bring to the boil, turn the heat down to low and cover. Allow to cook completely and absorb the water, remove from heat and allow to sit while preparing the remainder of the salad.
- While the quinoa is cooking place the prepared capsicum under the grill skin side up. Cook on high until skin is black and chard. Remove and place on plate or tray and cover with tea towel or foil and allow to sweat and cool enough to handle. Once capsicum is cool peel, the skin will now come away easily, cut into thin strips approx 0.5 cm x 3 cm and set aside.
- Combine the lemon juice, harissa, honey and 25 mls of the olive oil in a small jar and shake well until well combined.
- Heat a frying pan over medium to high heat, add a splash of oil. Cook haloumi in batches for a few minutes each side until golden, remove and set aside on paper towel to drain. Once all haloumi has been cooked add seed mix to the pan and toast until golden, remove from pan to prevent further cooking.
- To assemble the salad, place the quinoa, roasted vegies, capsicum and haloumi in a large bowl sprinkle with the herbs and pour over the dressing. Gently toss to combine and sprinke with the toasted seed mix and serve