This Quinoa and corn salad with celeriac is crunchy, healthy, and delicious. The recipe is easy to follow and you will have a nutritious salad in no time that will pair with almost any dish.
Salads
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 with roasted red peppers and green beans
Are you are looking for a delicious and healthy lunch salad? look no further! My Quinoa with roasted red peppers and green beans will hit the spot and make you crave for more
Servings: 4 people
Equipment
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 220°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
This delicious quinoa with yellow beans and chestnuts dish works great as a salad or side dish. Pairs well with roasted meats and chicken or to have just on its own
Servings: 4 people
Equipment
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
This roasted fennel and chicory salad is filled with crunchy nuts and creamy ricotta. A filling salad that does well on its own. Or with many other delicious lunch dishes
Servings: 4 People
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 200°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
Notes
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Camargue rice with pomegranate, pecans, snow peas, and dill
Crunchy, healthy, and full of fibre. This rice dish is a statement on its own. The toasted pecans have a buttery taste that really brings out the flavors of the rice. Sweet bursts of pomegranate and lots of fresh herbs make this a real favorite and never gets old
Couscous with crunchy nuts, asparagus, and mint
A versatile side that pairs with almost anything. This couscous with crunchy nuts, asparagus and mint is easy, quick and delicious.
Servings: 4 people
Equipment
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
A great vegetable salad with lots of sage, mint, and lime. It’s light, refreshing, and full of flavor. Mix with your favorite olive oil and serve with anything from fish to meat or chicken. Super versatile and even great in its own.
Servings: 4 people
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.