Scrummy Vegetarian Salads

Recipes | Uncategorized

Posted on May 15, 2014 by Jenny Cromack

Now the Summer is upon us (fingers crossed!), we thought you might like some yummy vegetarian salads, if you can’t live without meat then add some turkey, chicken or fish. My favourite is the beetroot and feta salad…..mmmmm!

 

Beetroot, Feta & Asparagus Salad

Kcal 286, Protein 14g, Carbs 10g, fat 21g, Sat 6g

Serves 6

Ingredients Process

For the dressing

  • a large handful of fresh oregano

  • 1 garlic clove

  • juice of 1½ lemons

  • 4 tbsp extra-virgin olive oil

For the salad

  • 250g bunch asparagus, cut into 3cm/1¼in lengths

  • 2 x 250g packs boiled fresh beetroot, cut into quarters

  • zest of 1 lemon

  • 2 spring onions, finely sliced

  • 85g bag watercress, large stalks removed

  • 10 green and 10 purple basil leaves (or 20 of one colour)

  • 400g feta or goat’s cheese

 

  1. For the best results make the dressing the day before. Put the oregano, a pinch of salt and the garlic into a food processor and pulse to a paste. Add the lemon juice and whizz until smooth. Stir in the olive oil and season – it should be sharp.Cover up and chill.

  2. Two hours before serving bring a pan of water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.

  3. Put the beetroot in a large bowl and toss with two thirds of the dressing. Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.

  4. To serve: add the watercress to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty.Mix lightly, so you don’t dye everything pink, then pile into a serving dish. Crumble over the cheese and pour the remaining dressing on top.

 

 

Spiced Bulgar Wheat With Roasted Peppers

Kcal 364, Protein 11g, Carbs 55g, fat 13g, Sat 1g

Serves 4
Ingredients Process

  • 200g bulgar wheat

  • 250ml hot vegetable stock

  • ½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon

  • zest 1 lemon, juice of ½ lemon

  • 1 tbsp olive oil

  • ½ red onion, finely sliced

  • 400g can chickpeas, drained

  • 210g jar roasted peppers, drained and torn into shreds

  • small bunch coriander, leaves only

 In a large microwave proof bowl, cover bulgar wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgar wheat and serve warm or cold.

 

Chicory, Pomegranate & Feta Salad

Kcal 83, Protein 5, Carbs 5 fat 5, Sat 1g

Serves 6
Ingredients Process

3 chicory, heads, leaves separated

100g bag watercress, thick stalks removed

1 pomegranate, halved and seeds bashed out

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

140g feta cheese, crumbled

  1. In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

  2. Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

  3. Toss and serve immediately.