Veronica + Shadi: Spring Salad
Posted by Veronica Abraham for Food - Thu, 21 Oct 2010 11:18
If you haven’t heard we have had some very strange Spring weather in Queensland recently and the cloudy skies and rain have certainly made life look a little grey for the normally cheerful and colourful Spring weather. So what better way to brighten up a miserable day than a colourful Spring salad!? My brother in law came around for his work lunch break and I had just been the Wednesday market so lucky for us we were treated to some delicious produce. I love how Spring brings out the best in food especially fruit and vegetables as they start appearing at the stalls. It literally puts a smile on my face with the array of colours lined up ready for the picking.
The inspiration for this salad came after having some leftover pumpkin and carrots from a soup I had made (I know its Spring but the weather felt like winter this week!!). To give it a clean fresh flavour I added mixed mesculin and spinach leaves and some red onion but my favourite was adding the Persian style feta – the creamy tangy cheese mixed in with the roast pumpkin and honey glazed carrots and was divine! This mix of root veges and fresh ingredients is not only yummy but very healthy and by throwing some toasted nuts for some added crunch is even better.
My brother in law demolished his serving of the salad but suggested I add grilled chicken or lamb strips for next time which I think is a marvelous idea! So please try this very simple but delightful and colourful salad for lunch or as my brother in law suggests, add some protein and you’ll have a healthy dinner in a jiffy! Happy cooking all…!
Ciao for now
Veronica and Shadi oxoxo
Super mix spring salad!
Serves 4
Mesculin or mixed leaves for salad base, washed
Quarter kent pumpkin, chopped in cubes or strips
1-2 medium carrots, chopped
1 punnet cherry or grape tomatoes
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Half red onion, sliced thinly
100-150grams feta, Persian or Bulgarian are great
25grams toasted almond flakes or pine nuts
Seasonings
Method:
1. In a bowl, mix honey, balsamic, olive oil and seasonings. Combine pumpkin and carrots and place on a baking tray. Bake on a moderate oven for about 25-30 mins or until tender.
2. On a separate baking tray or if the first tray is big enough, place cherry tomatoes with a sprinkle of sea salt for the last 5-10mins of baking.
3. Remove pumpkin, carrots and tomatoes from oven and allow to cool.
4. Place lettuce leaves on your serving plate. Add sliced onion and roasted vegetables.
5. Next place fetta and toasted nuts.
6. Drizzle some extra balsamic and olive oil over the salad and serve.
What are your favourite salad recipes?
The inspiration for this salad came after having some leftover pumpkin and carrots from a soup I had made (I know its Spring but the weather felt like winter this week!!). To give it a clean fresh flavour I added mixed mesculin and spinach leaves and some red onion but my favourite was adding the Persian style feta – the creamy tangy cheese mixed in with the roast pumpkin and honey glazed carrots and was divine! This mix of root veges and fresh ingredients is not only yummy but very healthy and by throwing some toasted nuts for some added crunch is even better.
My brother in law demolished his serving of the salad but suggested I add grilled chicken or lamb strips for next time which I think is a marvelous idea! So please try this very simple but delightful and colourful salad for lunch or as my brother in law suggests, add some protein and you’ll have a healthy dinner in a jiffy! Happy cooking all…!
Ciao for now
Veronica and Shadi oxoxo
Super mix spring salad!
Serves 4
Mesculin or mixed leaves for salad base, washed
Quarter kent pumpkin, chopped in cubes or strips
1-2 medium carrots, chopped
1 punnet cherry or grape tomatoes
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Half red onion, sliced thinly
100-150grams feta, Persian or Bulgarian are great
25grams toasted almond flakes or pine nuts
Seasonings
Method:
1. In a bowl, mix honey, balsamic, olive oil and seasonings. Combine pumpkin and carrots and place on a baking tray. Bake on a moderate oven for about 25-30 mins or until tender.
2. On a separate baking tray or if the first tray is big enough, place cherry tomatoes with a sprinkle of sea salt for the last 5-10mins of baking.
3. Remove pumpkin, carrots and tomatoes from oven and allow to cool.
4. Place lettuce leaves on your serving plate. Add sliced onion and roasted vegetables.
5. Next place fetta and toasted nuts.
6. Drizzle some extra balsamic and olive oil over the salad and serve.
What are your favourite salad recipes?
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