Salad Ideas: Broccoli Rice Salad

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy.

Salad Ideas: Broccoli Rice Salad
Prep Time
10 mins
Total Time
10 mins
 

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy. 

Course: Salad
Servings: 6 people
Ingredients
  • Broccoli Rice( 1/2 head of broccoli blitzed in the food processor)
  • Sliced Red onions
  • Shredded Iceberg lettuce
  • Sliced Raw mushrooms
  • chopped Red Pepper
  • Sweetcorn
  • Toasted Pine nuts (dry roasted in a pan)
  • Red Kidney beans( tinned)
How to make
  1. Assemble the ingredients and toss in the Lime & Tahini Dressing(recipe on my blog). 

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Paprika & Sundried Tomato Dressing

This dressing packs a punch with the robust earthy flavours of the tomatoes and the paprika and the balsamic vinegar adds a hint of sweetness. It goes beautifully with a Buddha Bowl or even to dress a potato salad.

Paprika & Sun-dried Tomato Dressing
Prep Time
5 mins
Total Time
5 mins
 

This dressing packs a punch with the robust earthy flavours of the tomatoes and the paprika and the balsamic vinegar adds a hint of sweetness. It goes beautifully with a Buddha Bowl or even to dress a potato salad.  

Course: Sauce
Servings: 1 salad
Ingredients
  • 150 ml Organic cold pressed olive oil
  • 6 Sundried tomatoes I use Biona which come preserved in a jar of oil.
  • 1 clove Fresh garlic peeled
  • 50 ml Organic Balsamic vinegar Use a good quality one otherwise they can be too sharp
  • salt and pepper, a pinch of red chilli flakes(optional)
How to make
  1. Place all the ingredients in a Nutribullet and blitz until all the ingredients are finely chopped. It is not be a smooth paste.

  2. Using a spoon drizzle over the Buddha bowl or the salad. 

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Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish.

Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish. 

Course: Sauce
Servings: 1
Ingredients
  • 200 ml Organic cold pressed olive oil Buy the best quality you can.
  • Juice of 1 lime
  • 2 tsp Tahini
  • 1 tsp Raw honey Use a good quality organic honey if raw is hard to get hold of
  • 1 clove Fresh garlic crushed or grated
  • Salt & Pepper to taste
How to make
  1. Add all the ingredients in to a clean glass jar with a screw top lid.

  2. Shake vigorously for a few seconds until the ingredients have blended.

  3. Its ready to use or you can make it in advance an store it in the fridge for 2 to 3 days. 

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Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ’s or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi.

Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ's or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi. 

Course: Main Course
Servings: 8 people
Calories: 244 kcal
Ingredients
For the Quinoa
  • 375 g Quinoa
  • 2 large cloves Fresh garlic leave them whole
  • stock or water to cook
For the Roasted Vegetables & chicken
  • 120 g Courgettes thick slices
  • 150 g Squash peeled and chopped into big pieces
  • 120 g Red bell pepper chopped into big pieces
  • 120 g Green bell pepper chopped into big pieces
  • 120 g Aubergine chopped into big pieces
  • 4 large cloves Fresh Garlic
  • 10 g Fresh Basil torn into pieces
  • 350 g Broccoli cut into florest
  • 500 g Chicken pieces
  • 3 tsp Paprika
  • 2 tsp Mixed dried herbs
  • 1 tsp Black Pepper coarse
  • 250/300 ml Stock
For the Spicy Tomato Dressing
  • 275 g Baby cherry or plum tomatoes
  • 15 g Fresh basil Torn into pieces
  • 50 ml Stock
  • 1 tsp Paprika
  • 2 tsp Red chilli flakes add more if you like it hot
  • 1 tsp Salt
  • 1 tbs Balsamic Vinegar
  • 2 tbs Tomato puree
  • 2 tbs Organic Extra virgin olive oil
To Finish
  • Lamb's lettuce or any green leafy vegetable or salad
How to make
To Make the quinoa
  1. Cook the Quinoa according to the instructions, with the whole cloves of garlic in the pan. The will soften once the quinoa is cooked and can be squashed with a fork once cooked to mix into the quinoa. Leave it on one side until you are ready to assemble. 

To Make the Roasted Vegetables & Chicken
  1. Add all the chopped vegetables, chicken , herbs and spices into a large baking tray, along with the stock. 

  2. Mix thoroughly to ensure everything is coated.

  3. Cover with foil and bake for 20/25 minutes at 180C.

  4. Once cooked leave on one side until you are ready to assemble the dish.

To make the Dressing
  1. Place the all the ingredients, except the tomato puree, balsamic vinegar, salt and olive oil, into a pan and allow to simmer until the tomatoes begin to soften and create a sauce.

  2. Remove from the heat once cooked and then add the tomato puree, olive oil, salt and balsamic vinegar. Stir thoroughly.

To assemble the dish
  1. Use a large glass of clear salad bowl.

  2. Place the quinoa in first.

  3. Next place the roasted vegetables and chicken over the quinoa and make sure you pour over any juices.

  4. Spoon the dressing over the top.

  5. Finish with the Lamb's lettuce or your choice of green leaves. 

Nutrition Facts
Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Amount Per Serving (100 G)
Calories 244 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Saturated Fat 0.26g2%
Sodium 88mg4%
Carbohydrates 4.96g2%
Sugar 2.05g2%
Protein 5.89g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Buddha Salad Bowl

Buddha Salad Bowl
Prep Time
10 mins
Total Time
10 mins
 

You can chop and change the vegetables and the leaves you use so this is just an example. Just a reminder that the nutritional content is based on the ingredients used in this recipe so will alter if you change them. This is such a wonderful meal and one of my absolute favourites. I do change things around and add lightly baked tofu or different beans and dressings too. For this recipe I have used the Protein Packed Pesto as the dressing. 

Course: Main Course
Servings: 1 Bowl which serves 2
Ingredients
  • 100 g Shredded Lettuce
  • 50 g Chopped Beetroot
  • 50 g Grated carrot
  • 50 g Chopped cucumber
  • 50 g Tinned Sweetcorn, drained
  • 50 g Grated courgette
  • 50 g Cherry Tomato chopped
  • 50 g Chickpeas, drained
  • 4 tbs Protein Packed Pesto
  • 1 tbs Pickled Saurkraut of Gherkins
  • 25 g sunflower seeds
  • 25 g Walnuts
How to make
  1. Layer the ingredients up in a bowl, finishing with the nuts and seeds and top with the dressing. 

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