SALAD TRICKS #3 Toppers and Base!

Summer time is Salad Season!

Well any time of year is salad season really. We Love Salad! If you haven’t seen our previous 2 posts on Salad Tricks then check them out here and here. Sometimes the simple things really make a salad look fancy! These things also add to maximum flavour and you can make them and store them for your week ahead. Today we have 4 salad ingredient tricks for you add to your next creation.

1. Shaved Zucchini

It’s actually just that simple. Shave the zucchini with a peeler. It’s a nice way to enjoy a raw veg. It adds to the fancy look of your salad and gives a different shape and texture, which always makes a salad fun.

2. Balsamic Roasted Beets

Again, super simple. Peel your beets and either roast them whole or cut into cubes (both works well). Drizzle with balsamic and roast on 180 until they soften (pierce with a knife to check). Do a batch at the start of the week!

3. Spiced Roasted Chic Peas

Pour a can of strained chic peas in a bowl and sprinkle on cumin, paprika, cinnamon, garlic powder and salt flakes. Roast on 180 for approx. 15 minutes. These are also a yummy snack by themselves!

4. Beetroot Labneh

Line your plate with this super impressive and delicious creation and you won’t have any need for a dressing. It looks so creative and pretty too! This one needs overnight prep: Place a metal spaghetti strainer over a saucepan and line the strainer with clean chux cloth or cheese cloth. Put all the yogurt on the cloth. (In this case 500g). Cover with gladwrap and leave in the fridge overnight. All the liquid drains from the yogurt. The next day blend in 200g beetroot, 1tsp horseradish and 1/2 tsp crushed garlic. Sooooooo good with salmon or falafel!

We hope you enjoy these and may all of your salads be a delight to look at :)

CURED SALMON SPREAD FOR XMAS!

Impress your family this Christmas with this amazing spread! It’s perfect for that mid-morning, present opening, mimosa drinking part of the day!

I made this last year and will be making it again this year. Everyone loved it. And it’s not to heavy a snack - won’t kill the lunchtime vibe.

You do need to start preparing 2-3 days before Xmas. But preparation is actually very quick and easy. The end result is very delicious and super impressive. Check out the recipe below. You could also use trout and you can mix up the sides with what you prefer. I found this combo to be perfect though :)

GIN BEETROOT CURED SALMON with HORSRADDISH LABNEH and PICKLED SIDES!

INGREDIENTS

- 800-1kg of salmon (skinned and boned)

- 10 Tbsp rock salt

- 6 Tbsp raw sugar

- 1 bunch of dill finely chopped

- 1 bunch of taragon, finely chopped

- 2 beetroots, grated

- Zest of 1 lemon

- 1/2 cup of gin (or vodka)

SIDES

- Cubed beetroot

- Cut up cucumber

- Avocado

- Pickled onions

- Lemon slices

- Cornicions

- Crackers and pita or wraps (toasted)

- Dill for garnish (1/2 punnet)

YOGURT

- 500g of Greek yogurt

- Horse radish cream

- Salt & pepper

- 1/2 punnet of dill finely chopped

METHOD

- The fish needs to cure for 48-72 hours. So for Xmas I like to prepare it on the evening of the 22nd so it’s ready for morning of the 25th.

- The yogurt needs to drain for 1 day so I like to prep that morning of the 24th.

- For the salmon: find a dish that the salmon will fit snuggly in. Spread half the salt and sugar into the bottom of the dish. Add half the dill, tarragon, beetroot, lemon zest and gin.

- Place the salmon on top and add the other half of ingredients.

- Cover with cling wrap and weigh down with something heavy; like cans from the pantry. Leave in the fridge for 48-72 hours. (In this case it’s 60 hours).

- Remove from the fridge and use a spoon to scrape the mixture off the fish. Rinse well and pat dry with paper towel.

- Thinly slice the salmon and arrange on platter with the sides and the yogurt.

TO PREP YOGURT

- Place a metal spaghetti strainer over a saucepan and line the strainer with clean chux cloth or cheese cloth. Put all the yogurt on the cloth. Cover with gladwrap and leave in the fridge for 24 hours. All the liquid drains from the yogurt.

- Transfer the yogurt to a bowl and add horseradish and dill and salt and pepper, taste to know how much horseradish to add (a little at a time).

Have the best Xmas everyone!

SUGAR FREE APPLE BLACKBERRY CRUMBLE

Sometimes we just feel like dessert! And at those times it is still ideal to look for sugar free options.

You really can’t beat the combo of warm cinnamon apples, buttery sweet crumble and cold ice cream. Yum! So let’s do it! You won’t even be able to tell there is no sugar - this recipe is sweet and really hits the spot.

Team it with a protein ice cream or Halotop ice cream that is low in sugar, or some coconut yogurt.

INGREDIENTS & METHOD

- 3 Granny Smith apples, peeled and chopped

- 3 pink lady apples, peeled and chopped

- Cinnamon

- Lakanto sweetner

Boil the apples until soft but still a little firm. Then strain out the water and sprinkle cinnamon and lakanto to taste.

+1 punnet of blackberries!

CRUMBLE

- 1 cup rolled oats

- 1/2 almond meal

- 4 Tbsp lakanto

- 2 Tbsp cinnatmon

- 1/2 cup shredded coconut

- Salted butter (approx 125g) melted to mix all ingredients to be moist.

Spray a dish with coconut oil and lay the apples down and mix in the blackberries. Lay your oat mix evenly on top of the fruit. Bake on 180 for approx. 30 minutes or until you see the top browning. Dish up with your choice of ice cream/cream.

FETA DRESSED SALAD

Another day another Salad!

This one is very simple. It has a nice crunch and a tasty tangy dressing. Perfect for Spring/Summer. A great accompaniment for a BBQ or for any side of protein. It’s also a good base salad - so if you want to add other things to it you can get creative. You could also just opt to take the feta dressing recipe and add that to any other salad.

Always choose the freshest ingredients from the market. The cos lettus for example is just sooooooo much better form the market, rather than supermarket!

SALAD INGREDIENTS

- 1 large cos lettus

- 1 radicchio

- 1/2 bunch of dill

- 1/2 cup of pinenuts

- salt & pepper

- optional spring onion or red onion

DRESSING

Blend together and pour over just before serving

- 150g feta

- 1 Tbsp olive oil

- Juice of 1 lemon

- 1 tsp dijon

- 1/2 tsp crushed garlic

- 1 tsp lakanto sweetner

- 1/4-1/3 cup of water to thin

Spring Papaya Salad

Here it is! A fresh, sweet and perfectly balanced salad for your next BBQ.

This salad is sooooo simple and so satisfying. Such a perfect accompaniment with any protein. Treat yourself or impress your guests.

INGREDIENTS

- 1/2 papaya, cubed

- 5-6 truss tomatos, cubed

- 1/4 purple onion, finely sliced

- 1 mozeralla ball, shredded or cubed

- bunch of basil, chopped

- 2 baby cos, to layer the bowl

- olive oil

- salt & pepper

- balsamic glaze

METHOD

- Arrange the baby cos to cover the bowl base.

- Mix all ingredients together in a seperate bowl and then sprinkle salt and pepper, olive oil and balsamic glaze.

- Pour over the lettus.

I’d love to hear about how you enjoyed this one :) Comment here or send me an email with you thoughts and/or any ideas for types of recipes you might like in the future: wendy@wendylaroche.com