Buckwheat noodles are rich in nutrients and despite the name, they are wheat/gluten-free. They also provide a protein boost to accompany this moorish raw salad. The dressing is easy to make and will keep for a week in the fridge. There is gluten in most soya products, so if you are looking for a gluten-free salad, make sure you check both soya and kecap manis carefully. An all 5-a-day salad!
1 large carrot, julienne 1 red pepper, julienne 160g raw broccoli, very small florets 1 small red onion, thinly sliced (pop in iced water for a few minutes to soften onion taste) 80g radish, thinly sliced 80g red cabbage, shredded 40g edamame, defrosted 40g beansprouts, washed & drained 2 tsp toasted sesame seeds basil, to taste
Dressing (makes 1 jar)
Zest and juice of 1 lime 1 tsp grated ginger 1 red chilli, finely chopped 1 tbsp white wine vinegar 1 tbsp coriander, chopped 1 tbsp kecap manis 3 tbsp soy sauce 6 tbsp water
Zingy Buckwheat Noodle Salad
Cook the buckwheat noodles according to packet instructions
Prepare all the salad ingredients and place in a large bowl
Toast the sesame seeds by dry roasting on a frying pan for 2-3 minutes until they start to deepen in colour
For the dressing
Prepare all ingredients as instructed and mix in a jam jar. Give it a good shake and pour over the salad. Combine well, and use as much dressing as you like.
Warm Black Chickpea Salad
Black chickpeas, also known as Bengal grams, Garbanzo beans or 'Kala Chana', are fibre-rich and have a low GI. This delicious salad is gently sweetened by the mango chutney, while the curry powder adds a spiced undertone.
Serves 2, ALL 5-a-day
1 tbsp oil 1/2 tsp coriander seeds, crushed 1 tsp cumin seeds 1 large white onion, finely diced 25ml water 160g black chickpeas, drained 160g mushrooms, quartered 1 tsp madras curry powder 160g spinach, wilted and chopped 80g radicchio, coarsely chopped 80g cherry tomato, halved pomegranate to garnish
Dressing 2 tbsp fresh coriander, finely chopped 1 small red chilli, deseeded, if you don't like it too hot 1 lemon, juice from 1 tbsp mango chutney 3 tbsp water
Warm Black Chickpea Salad
Wilt the spinach by placing in a pan of boiling water for 30 seconds, drain and once cooled a little, chop to taste Heat the oil in a pan over a medium heat, add the crushed coriander and cumin seeds, cook for a couple of minutes, then add the onion. Cook for 8-10 minutes without burning, add a splash of water if necessary Add the mushroom and cook for a further 5 minutes. Sprinkle the curry powder into the pan and add the chickpeas with a splash of water. Cook for 5 minutes. In a small bowl mix the mango chutney, lemon juice, chilli, coriander and a splash of water. Pour over the pan and allow to reduce. Take off the heat and stir in spinach, radicchio and tomato
Spring Salad with Paneer
Our spring salad is perfect for a summer gathering with friends. The baby gem and paneer could even be prepared on the BBQ. Garnish with edible flowers for extra impact.
60g fennel, sliced on mandolin 60g fresh sugar snaps 60g courgette, thinly sliced 2x baby gem lettuce 120g tenderstem broccoli, in 1 inch chunks 120g asparagus, in 1-2 inch lenghts 120g sweetcorn, drained 60g watercress, chopped 20g mint leaves 20g tarragon leaves 125g paneer 2 tbsp sesame seeds edible flowers
Heat some water in a pan, cook broccoli, peas and asparagus for one minute until tender, but still green. Drain in iced water if possible, this helps retain the bright green hue Pan fry the baby gem lettuce in a little police oil for 7 minutes, or until tender Grate the courgette and fennel on a mandolin, wash and chop the watercress, mint and tarragon. Drain the sweetcorn Coat the paneer in sesame seeds and fry in a little oil until golden. Mix the salad dressing, and arrange the salad on a plate or tray with the edible flowers for extra impact
Greek Salad with a pesto dressing
This is an adaptation of a classic Greek salad - we've simply added a few more veg to get five portions into one dish. It's quick and easy to prepare, and it's perfect for lunch. Feel free to substitute mozzarella for feta.
Greek Salad - Serves 1
A tablespoon of green pesto 10ml extra virgin olive oil A squeeze of lemon juice A large handful of green beans, topped and tailed 25g mixed leaf salad Half a small red onion, very finely sliced A large handful of cherry tomatoes, quartered 5cm piece of cucumber, cut into bite sized pieces 30g black olives, halved Half an avocado 30g feta
Greek Salad with a pesto dressing
In a small bowl, mix together the pesto, extra virgin olive oil and lemon juice and set aside.
Cook the green beans in salted water until tender, drain and set aside.
Toss the salad leaves together with the red onion, cherry tomatoes, cucumber, olives and cooked green beans. Cut the avocado into large chunks and place on top of the salad together with the crumbled feta. Drizzle over the pesto dressing and serve.
Your 5-a-day done!
Our version of the classic Middle Eastern tabbouleh is the perfect accompaniment to lamb. We've used lentils instead of bulgar wheat to pack in another portion of your 5-a-day but if you're making it for a large crowd, simply make some bulgar wheat or cous cous and mix it through.
LENTIL TABBOULEH – Serves 2
80g dried puy lentils Half a small carrot, finely diced Half a small onion, finely diced 2 large handfuls of cherry tomatoes, halved Half a cucumber, cut in half lengthways, deseeded and cut into slices at an angle Half a red pepper, finely diced Half a yellow pepper, finely diced A large handful of radishes, sliced Half a pomegranate, seeds removed
Salt and pepper 1 tbsp olive oil A large handful of mint, finely chopped A large handful of parsley, finely chopped 50g feta cheese
Cook the lentils in boiling water according to the packet instructions (they should be just tender and not mushy). When cooked, drain any excess water and season with salt and pepper.
In the meantime, saute the carrot and onion in the olive oil for 20 minutes until soft and sweet.Mix with the cooked lentils together with the mint and parsley.
Just before serving, mix through the cherry tomatoes, cucumber, peppers and radishes and top with the pomegranate seeds and feta.
Serve with a wedge of lemon and some warm flat bread.
Your 5-a-day done!
Sweet Red Slaw
This Sweet Red Slaw is a really tasty coleslaw and a perfect companion to a summer BBQ
1/4 small red cabbage, cut into short thin strips (160g) 1 med red onion, finely chopped (160g) 2 med carrots, grated (160g) 4 baby beets, chopped into small cubes (160g) 2 pineapple rings, fresh or canned, cut into small pieces (160g) Squeeze of lemon 1 tbsp mayonnaise (or natural yoghurt if your prefer) Salt and pepper to taste
Place the red cabbage and the red onion into a microwaveable bowl, cover in clingfilm, and cook on full power for 2 mins. Put the grated carrot and cubed baby beets in a salad bowl, add the red onion and cabbage, and mix well. Add a squeeze of lemon and stir in the mayonnaise. Season with salt and pepper to taste and lastly arrange the pineapple pieces over the salad.
If you prefer a really crunchy, very raw salad, skip the microwave and just add the raw onion and cabbage to the carrot and baby beets.
Warm Caesar Salad
Our Warm Caesar Salad recipe was created uniquely for Esquire Magazine who wanted a 'man salad'. The warm sautéed veg adds makes it a more substantial salad, and adding shop bought Caesar dressing will make this a very quick, but delicious dish.
Saute the chestnut mushrooms and asparagus in olive oil for 5mins until lightly golden and tender. Then add the baby spinach and cook for 30seconds until wilted. Set aside. Arrange the chopped romaine lettuce, tomatoes and avocado on a plate and pour the warm vegetables on top Garnish with parmesan shavings, walnuts or croutons, and serve with Caesar Dressing.
A zingy and refreshing salad for a hot summer's day. Great on its own, or perfect served along a BBQ. Benefits from being steeped for up to 2 hours.
For the salad 1 small green papaya Half a cucumber, deseeded 1 large carrot 1 red pepper Small handful of mange tout 10 cm piece of mooli Large handful of chopped coriander Finely grated zest and juice of 1 lime Toasted peanuts, or sesame seeds
For the dressing 1tsp oil 2tsp sesame oil 2tbsp light soy sauce 2tsp rice vinegar 1tbsp kecap manis, or 1tbsp palm sugar 1tsp finely chopped ginger 1 small red chilli, finely chopped
Green Papaya Salad
Peel the papaya and cut in half lengthways. Remove the black seeds and slice the flesh thinly using a mandolin or sharp knife, before cutting into matchsticks. (Or use a julienner)
Cut the cucumber into matchsticks, together with the carrot, pepper and mange tout. Finely shred the mooli and mix everything in a bowl with the beansprouts and coriander.
For the dressing, mix together all the ingredients with 1 tbsp of water and pour over the salad. Leave to steep in the fridge for at least 30 minutes.
Just before serving, toss in the lime juice and top with the peanuts or sesame seeds.
2 baby gem lettuces, roughly sliced (160g) I large red apple, unpeeled but cored, but into 1cm pieces (160g) 2/3 sticks celery, sliced (160g) I large or 2 small avocado pears (160g) 2 handfuls of black seedless grapes, halved (160g) Squeeze of lemon 1 tbsp mayonnaise Salt and pepper to taste
Mix the baby gem, red apple and celery in a salad bowl with a squeeze of lemon, just enough to prevent the apple discolouring. Peel and de-stone the avocado, mash the pulp with a fork or spoon before stirring in the mayonnaise. Force the mixture through a sieve to get a really smooth consistency. Toss the salad in the avocado mayonnaise, season with salt and pepper to taste, and arrange the black grapes over the salad.