Salads, by Bart van der Lee

Roasted fennel and goat cheese salad with watercress, pecans

Spinach and fennel salad with sun-dried tomatoes, charred artichokes, and white balsamic vinaigrette

This nutritious spinach and fennel salad is super simple and quick. The sun dried tomatoes and artichokes give it a great body and the vinaigrette is light and refreshing. Great side for fish dished or as a delicious light lunch on its own

Quinoa and corn salad with celeriac

Quinoa, corn and celeriac salad

Earthy flavours of celeriac and quinoa with sweet corn and herbs

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Prep Time: 10

Cook Time: 20

Course: Grains, Salad

Cuisine: Latin American

Keyword: Quinoa, salad

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
1 corn on the cob
1 small celeriac
5 gram parsley
5 gram chives
1 lemon
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker or in a small pot.
Cook the corn in lightly salted water for about 10 minutes till it's soft. Cut the grains off the cob.
Clean the celeriac and cut it into small cubes. Cook the cubes in lightly salted water till soft.
Chop the parsley and chives, add the quinoa, corn, and celeriac.
Add the lemon juice, olive oil, and some salt and serve.

Quinoa with roasted red peppers and green beans

Quinoa with roasted red peppers and green beans

Hearty salad of multicoloured quinoa with roasted peppers and green beans

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Course: Salad

Cuisine: Latin American

Keyword: green beans, Quinoa

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
2 pc red peppers
200 gram green beans
5 gram parsley
5 gram chives
1 pc lime
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker
Roast the peppers in the oven on 220Â°c for 20 minutes or until they are completely cooked. Peel off the skin, clean out the inside and slice in strips
Trim and cook the green beans in lightly salted water
Chop the parsley, chives and mix together with the quinoa, beans and roasted peppers
squeeze the lime and add this together with the olive oil to the mixture, season with salt and your delicious healthy quinoa salad is ready

Quinoa with yellow beans and chestnuts

Quinoa, yellow beans and chestnuts

Wintery quinoa salad with yellow beans and chestnuts

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Prep Time: 10

Cook Time: 20

Course: Salad

Cuisine: Latin American

Keyword: chestnuts, Quinoa, yellow beans

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
200 gram yellow beans or green
150 gram cooked chestnuts
1 red chilli
5 gram chives
1 pc lemon
15 ml olive oil

Instructions

cook the quinoa in the rice cooker
cook the yellow beans in lightly salted water
season the chestnuts with olive oil and some salt
mix together all the ingredients and add the chopped chives, lemon juice and olive oil
finish with a pinch of salt and serve

Roasted fennel and chicory salad with brazil nuts, walnuts, and ricotta

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette

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Prep Time: 1

Cook Time: 20

Course: Salad

Cuisine: Mediterranean

Keyword: px vinaigrette, ricotta, roasted fennel, salad, walnuts

Servings: People

Author: Bart van der Lee

Ingredients

3 fennel bulbs washed
2 radicchio Tardivo or red chicory washed and dried
25 gram walnuts toasted
25 gram brazil nuts toasted
150 gram ricotta high quality dry ricotta
50 ml olive oil extra virgin
20 ml PX sherry vinegar good quality
2 gram maldon sea salt

Instructions

Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
Roast the fennel in the oven at 200Â°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
Roast the walnuts and brazil nuts for 5-7 min till light brown.
Wash the radicchio and fennel green and dry in a salad spinner.
Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette

Camargue rice with pomegranate, pecans, snow peas, and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours

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Prep Time: 20

Cook Time: 30

Course: rice salad, Side Dish

Cuisine: contemporary european

Keyword: camargue rice, pomegranate, snow peas

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

For the rice

250 gram red Camargue rice
1 pomegranate
200 gram snow peas
50 gram pecans

For the vinaigrette

30 gram olive oil
10 gram sherry vinegar

To finish

5 gram dill
5 gram parsley

Instructions

Cook the rice with a pinch of salt in a small rice cooker or in a small pot with a lid.
Blanch the sugar snaps, drain, and let them steam dry.
Carefully roast the pecan nuts at 180Â°C till golden and fragrant. This takes about 7-9 minutes.
Clean the seeds out of the pomegranate and remove white bits.
Mix the olive oil and vinegar together.
Pick the leaves of the dill and parsley. Wash and dry the herbs
Mix the cooked rice, sugar snaps, and pecans together. Add olive oil, vinegar, herbs, and pomegranate.
Season with salt to your own taste and serve.

Couscous with crunchy nuts, asparagus, and mint

Couscous with crunchy nuts and asparagus

Couscous with crunchy nuts, asparagus and mint

Mediterranean couscous dish full of flavour

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Prep Time: 20

Cook Time: 15

Course: Side Dish

Cuisine: Mediterranean

Keyword: couscous, nuts

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram couscous
200 gram chicken or vegetable stock
250 gram green asparagus
25 gram brazil nuts
25 gram walnuts
15 ml olive oil
5 gram mint

Instructions

Heat the stock in a medium pot and add the couscous. Bring the liquid back to a boil and cover with a lid. Let it stand for 5 minutes and loosen up with a fork.
Trim the asparagus and blanch them in boiling water for 2-3 minutes.
Roast the walnuts and brazil nuts in the oven at 180°C for 7-9 minutes or until they are nice and brown.
Chop the nuts and asparagus coarsely and add them to the couscous.
Finish the dish with the chopped mint, pinch of salt and some olive oil.

Green asparagus and corn salad with sage, mint, and lime

Green asparagus and corn salad with sage mint and lime

A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs

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Prep Time: 20

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: asparagus, corn, sage

Servings: people

Author: Bart van der Lee

Ingredients

2 corn on the cob
500 gram green asparagus
1 red chilli
5 sage leaves
15 mint leaves
40 gram olive oil
20 gram lime juice

Instructions

Boil the corn for 10 minutes in water with some salt. Remove from the pan and let it cool down. Cut the corn off the cob and add it to your salad bowl.
Trim, cut, and blanch the asparagus in salted water.
Wash and chop the sage, mint, and chili.
Squeeze the lime and mix it with the olive oil.
Combine all the ingredients together in a salad bowl and season with salt to taste.