Pumpkin & blue cheese Salad | V

I can’t wait for the weather to cool down to start enjoying warm salads like this. Pumpkin, Brussels sprouts & of course, cheese are some of my favourite ingredients.

INGREDIENTS

2 cups Kent or Jap pumpkin

2 tbspns blue cheese 

8 Brussels sprouts

2 cups purple gem lettuce

Chilli & olive oil

METHOD

1. Cut pumpkin into 4cm x 3cm x 2cm approx pieces 

2. Roast at 200 degrees Celsius for 40 minutes with a drizzle of olive oil.

3. While pumpkin is roasting, shred the lettuce & boil the Brussels sprouts for 5 minutes.

4. Let the pumpkin & Brussels sprouts  cool slightly (I tend to serve this salad warm), then layer the salad.

*top off with some finely chopped parsley if you have any on hand**

 

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Beetroot & sweet potato salad

As a weekday single Mum, it’s really important to me to be able to purchase food that can last at least 3-4 days so I don’t have to drag my boys to the shop after work / daycare / scho when we are all exhausted. 

This week my haul includes a quarter red cabbage (only a little needed in each dish), a whole cauliflower (so versatile), a bunch of parsley, mint & coriander (make the same dish with different herbs & it changes it big time), broccolini (great in salads or anything really), cheese (I currently have haloumi, goat’s cheese, grana Padano & persian feta in the fridge). 

I want a different taste every night so am going to work on a weekly meal planner that is easy to do 3-4 nights with entry of variety but not too many ingredients.

INGREDIENTS

Beetroot

Olives (always a staple in my fridge)

Lettuce 

Sweet potato (staple in our house – we usually have about 4 ready at any given time to roast or bake)

Cucumber, so fresh 

Parsley

Goat’s cheese OR Persian feta

Lemon

Chilli 

Sunflower seeds (optional – I like the texture & protein content)

Hot-smoked salmon salad | GF SF

I love a good salad – salty salmon, creamy feta, fresh mint, crunchy lettuce & of course a generous sprinkle of chilli 

1 fillet of hot-smoked salmon, shredded

1 cup cos, finely chopped

1/2 cup mint leaves

1/2 zucchini, sliced & pan-fried for 1 minute on each side 

3 baby Roma tomatoes, cut in half

3 teaspoons Persian feta (or goat’s cheese if preferred)

4-6 olives

1 tablespoon sunflower seeds

1/4 lemon

Sprinkling of micro-cress (for decoration!)

METHOD

1. Pan fry zucchini

2. Chop all other ingredients

3. Layer all in a bowl, squeeze the lemon over the top