Cauliflower Tabbouleh


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Cauliflower Tabbouleh
This is a great salad filled with ripe tomatoes, cucumber, spring onions, walnuts, olives, cauliflower, fresh parsley and mint. This is traditionally made with bulgar wheat but this a grain free alternative. You really won't be able to tell the difference - it tastes amazing! Can be served with fresh hummus, pitta, or olives.
Prep Time 20 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Instructions
  1. In a large frying pan, over a medium heat, add oil and then add grated/riced cauliflower and stir. Cook for about 10 mins and season. Remove from the heat and cool.
  2. Placed all of the chopped vegetables/herbs into a large bowl and mix.
  3. Mix together the ingredients for the dressing.
  4. Add the riced cooked cauliflower to the vegetable and herbs in the bowl.
  5. Pour over the dressing and stir.
  6. Serve.

Quinoa and Roasted Vegetable Salad


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Quinoa and Roasted Vegetable Salad
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Place all cut up vegetables into ovenproof dish - apart from the spinach. Add oil and season. Place in oven on 180C for 30-40 mins.
  2. Place quinoa in saucepan, with water and follow cooking instructions
  3. Take roasted vegetables from the oven, remove garlic skins and stir in harissa paste.
  4. Roast pine nut in a frying pan (no oil added) and cook until slightly browned - about 5-10 mins
  5. Once cooked, strain quinoa and add to roasted veg - stir thoroughly.
  6. Add fresh uncooked spinach and stir.
  7. Scatter over roasted pine nuts, coriander and squeeze over fresh lemon juice
  8. Serve

Roasted Butternut Squash Salad


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Roasted Butternut Squash Salad
Prep Time 20
Cook Time 30
Servings
Prep Time 20
Cook Time 30
Servings
Instructions
  1. Cut the butternut squash into chunks and also quarter the onions
  2. Place in roasting tin, toss with oil, garlic and thyme and season - roast for 25 minutes or until soft
  3. Remove from oven and allow to cool
  4. Whisk together the salad dressing ingredients
  5. Place the spinach into a large bowl and add the dressing, toss.
  6. Add the roasted vegetables and sprinkle over pumpkin seeds
  7. Serve

Asian Salad with a Fresh Chilli Dressing


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Thai Salad with a Chilli Sauce
This salad is packed with vegetables and the dressing is both hot and refreshing. This salad is full of phytonutrients, antioxidants and is also anti-inflammatory
Prep Time 30 Mins
Cook Time 5 Mins
Servings
People
Prep Time 30 Mins
Cook Time 5 Mins
Servings
People
Instructions
Dressing
  1. Place chilli, shallots, ginger and garlic into a bowl.
  2. In a separate bowl place the olive oil, tamari, tomato sauce, water and rice vinegar. Mix and then pour over the shallots, ginger and garlic.
Salad
  1. Finely slice the cucumber, carrot, red and yellow peppers, spring onions and add to the mixing bowl . Finely shred the cabbages and add to the bowl. Cut the carrot into fine sticks.
  2. Add the bean sprouts, sugar snaps and mix .
  3. In a pan add the cashew nuts and heat over a medium heat for about 10 minutes or until they start to brown. Stir regularly to ensure the nuts do not burn.
  4. Add the nuts to the salad together with the chopped Thai basil leaves.