Roasted Butternut Quinoa Salad

Butternut Quinoa Salad

When people ask me what my go-to gluten free, yet easy to make, lunch is, I tell them quinoa. It takes around 10 minutes to make and you can either make it that day or the day before and keep a tupperware full in the fridge for a few days. You can also add to it whatever you happen to have in the fridge at that time. In order to make it a bit more filling, I added butternut squash to it this time. You can add some grilled halloumi too, if you fancy, I just wanted to keep this one dairy-free. Quinoa is such an amazing source of protein that you don’t need to add any meat or fish (you can if you want to – if it’s organic of course 🙂 ) But you don’t have to all the same. This will give you all the protein you need.

Ingredients

Quinoa (add as much as is needed for the amount of people you want to feed)
1 butternut squash
Half a cucumber
3 spring onions
2 fresh beetroot, steamed and chopped
Generous handful of cherry tomatoes
2 carrots, shaved into ribbons through a potato peeler
Handful of pine nuts
1 tbsp lemon juice
Pinch salt (I used Oryx desert salt here)
Black pepper

Method

Preheat the oven to 180 degrees.

Cook the quinoa as per the packet instructions. When it is ready, transfer to a bowl and set aside to cool.

While this is happening, peel the butternut squash and chop into bite-size pieces. Transfer onto a prepared oven tray and drizzle with olive oil. Roast for around 40 minutes, stirring occasionally with a spoon to make sure all pieces are coated by the oil.

While it’s in the oven, chop up your vegetables and add them to the bowl with the quinoa.

Add the lemon juice, salt and pepper and stir well, then take the butternut out the oven and add to the top.

Serve straight away or wait until cooled and keep in the fridge.

Enjoy!

Love,
Lauren

Turnip, Apple & Sweet Potato Salad

Turnip Salad

I’ve been getting some interesting fruits and vegetables through in my weekly Abel & Cole organic fruit and veg box now that the summer season is approaching. I truly believe in eating only what is in season, therefore it has no preservatives and can be totally organic so I’m getting excited now that strawberries, blueberries and rhubarbs are coming in! Turnips came in this week’s box and I thought right, it’s getting too warm to make a soup so I’ll make a salad and here is the end result… You don’t need a spiralizer but it will make life easier with this sort of salad and makes it look much nicer too! They’re really not expensive and can be picked up on Amazon for around £25.

Ingredients

3 turnips
4 carrots
2 sweet potatoes
2 apples (any will do, I just used what arrived in my shopping box)
A good handful of sundried tomatoes, chopped into quarters
A handful of dill, finely chopped
Croutons of choice (you can find gluten free ones)
2 Mozzarella balls, sliced (optional. Omit if you want this salad vegan)
Drizzle of apple cider vinegar
Drizzle of olive oil
Juice of 1 lemon
Himalayan salt & black pepper to taste

Method

Start by peeling the sweet potatoes, dicing them into 5mm pieces, then place on an oven tray, drizzle with olive oil and put in the oven on 180 degrees (gas mark 6) for 20 minutes.

While this is cooking, peel the turnips, carrots and apples, then put each one through the spiralizer and add to a big salad bowl then add your dill.

Add the apple cider vinegar, lemon, olive oil, salt and pepper, mix well, then end by adding the sweet potatoes, croutons and mozzarella (if you add these before the dressing they will go soggy).

Mix well and serve straight away with your choice of crackers and homemade hummus.

Enjoy!

Love,
Lauren

Roasted Lemon, Sweet Potato & Corn Salad

Roasted Lemon, Sweet Potato & Corn Salald

I recently posted my recipe for Roasted Lemon Ice Cream. The roasted lemons also work beautifully in savoury dishes, especially when combined with Mediterranean or Middle Eastern flavours. This salad is filling enough to have as a meal on its own, or it makes a great side for a family braai (South African BBQ) or picnic.

Ingredients

2 lemons, quartered lengthways
475g sweet potato, sliced into 2cm rounds
2 tsp chilli flakes
extra virgin olive oil
3 cobs of corn
250g mini rosa tomatoes
200g black olives
a big handful of fresh coriander
5 spring onions, finely sliced
2 tbsp extra virgin olive oil
2 tbsp raw apple cider vinegar
1 tbsp organic maple syrup
Salt and black pepper

Method

Preheat the oven to 200C.
Place the lemons in an ovenproof dish and roast until soft and slightly caramelised, about 45 minutes to an hour.
Toss the sweet potatoes and chilli flakes together, along with a drizzle of olive oil and some salt. Roast until tender, 30 to 40 minutes.

Boil the corn in a pot of water until done, about 20 minutes. Cut the kernels off the cob.

Whisk together the 2 tbsp olive oil, vinegar and maple syrup.

In a large salad bowl combine the sweet potatoes, corn, tomatoes, olives, spring onion and coriander. Remove the pips from the lemons and then scrape the soft, juicy flesh into the salad, discarding the skins. Add the dressing, and salt and pepper to taste, and toss everything together.

Health & happiness!

Love,
Raine

Israeli Salad

Israeli Salad

Simple, but oh so effective! The good old trusted Israeli salad. Full of yummy fresh veggies, colourful and delicious…

Ingredients 

2 tomatoes
Half a large cucumber
1 yellow pepper
2 spring onions
Extra virgin olive oil
White vinegar
Himalayan salt & black pepper

Method

Chop all your veggies up into really small pieces and put them all in a bowl. Drizzle a little olive oil, a little vinegar and season with salt and pepper. Mix, and serve! Voila!

Enjoy

Love,
Lauren

Roasted Butternut and Goat’s Cheese Salad

Roasted Butternut & Goat's Cheese Salad

Most days I make myself a big salad for lunch. I had some roasted butternut and brown basmati rice left over from dinner the night before, so I made this delicious and filling salad. I generally don’t eat dairy but I do love to have goat’s cheese every now and then. I buy chèvre from the Organic Emporium, which is made from the milk of goats who roam freely on the Witteberg Mountains.

This is not so much a recipe as just telling you how to throw it together…

Firstly cut up some butternut and drizzle it with olive oil. Sprinkle ground cinnamon, ground cumin, himalayan salt and a little bit of coconut sugar over it. Roast at 200 C for 30 – 40 minutes until tender. Allow to cool.

In a big bowl combine baby spinach leaves, rocket, mini rosa tomatoes, cooked brown basmati rice, pumpkin seeds, sunflower seeds and the goat’s cheese. Drizzle with olive oil and balsamic vinegar and season with himalayan salt and freshly ground black pepper. Add the cooled butternut and toss to coat everything with the oil and vinegar.

Health and happiness!

Love,
Raine

Tarragon & Grape Salad

tarragon salad

Growing up my mom used to make a chicken dish with a tarragon cream sauce, using dried tarragon. It was one of my favourites, so tarragon is a familiar flavour to me. But I’ll never forget the first time I tasted fresh tarragon – it was at Angela Hartnett’s London restaurant, Murano. It took me a good few minutes to identify the salad ingredient as fresh tarragon… I couldn’t believe the intensity of the flavour which, while obviously similar to dried tarragon, had a unique note all of its own. It was a feeling of dèja vu.

I don’t often find fresh tarragon in Joburg, but much to my joy, the Organic Emporium gets in a delivery of organic fresh tarragon every now and then. The slightly liquorice flavour pairs very well with sweet, white grapes, of which we have an abundance in South Africa right now.

I had this salad with a fillet of hot-smoked salmon. A perfect hot summer’s day lunch.

Ingredients (to serve 1)

a handful of fresh tarragon
a handful of wild rocket
a few leaves of fresh basil, torn
a handful of white grapes
a handful of cocktail tomatoes, sliced in half
2 spring onions, finely sliced
a handful of sugar snap peas, sliced
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
extra virgin olive oil
pomegranate concentrate (or organic red wine vinegar, or fresh lemon juice)

Method

Combine all the ingredients. Dress with a drizzle of olive oil and pomegranate concentrate. Season to taste with himalayan salt and freshly ground black pepper.

Health & happiness!

Love,
Raine

Traditional Israeli Shakshuka

Shakshuka

Growing up in an Israeli family, shakshuka was always a big part of our lives… tomatoes, parsley, coriander, cumin and paprika are the flavours of my childhood and today I just fancied shakshuka so I decided it make it for lunch as my sister-in-law was coming over and I know she loves it.

The flavours are so aromatic it just fills up the whole kitchen. Traditionally you serve this with bread and Israeli salad. I used Biona organic linseed and rye bread, toasted, and I made a traditional Israeli salad and cut up and seasoned some fennel too.

Ingredients

2 tins chopped tomatoes
1 tbsp tomato puree
6 organic free-range eggs
1 tsp cumin
1 tsp paprika
1 onion
1 red pepper
3 cloves garlic
2 tbsp parsley
2 tbsp coriander
Himalayan salt and black pepper
1 tsp extra virgin olive oil

Method

Heat the oil in a large, non-stick pan. Once hot, add the onion and cook for one minute. Then add the pepper and cook on a low heat, stirring occasionally for about 15 minutes.

Add the garlic and cook for a further minute.

Now add both tins of tomatoes and the puree and stir well and cook on a medium heat for one minute. Then add the cumin, paprika and some salt and black pepper. Mix well and turn down heat to low and let the tomatoes thicken, this should take around 20 minutes. While this is cooking, turn on the oven and prepare a tray that the pan can rest on.

Once ready, gently crack the eggs onto the tomatoes, season the eggs with salt and pepper then place the pan in the oven to bake the eggs for around 10 minutes.

Remove from the oven and sprinkle the parsley and coriander over the top and serve with bread of choice and Israeli salad. (Israeli salad is made up of cucumbers, tomatoes, red or spring onion, red pepper, olive oil, lemon juice, salt and pepper – all cut up very finely).

Hope you enjoy it as much as me and my sister-in-law did!

Love,
Lauren