Asian Sprout & Sesame Salad

Dinner, Lunch, Salad

I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!

Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.

My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.

Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.

Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.

Serves 4 as a side.Asian Sprout & Sesame Salad; Delalicious

  • 100g brussel sprouts, trimmed & outer leaves discarded
  • 100g tenderstem or regular broccoli florets
  • 1 tbsp sesame seeds
  • 1 tsp coconut oil
  • 2cm fresh ginger, grated
  • 100g red cabbage, thinly sliced
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tsp rice/white wine vinegar
  • 1 tbsp fresh cranberries/pomegranate seeds
  • 2 tsp extra-virgin olive oil
  • 1 tbsp lemon zest
  1. Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
  2. Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
  3. Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
  4. Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.Asian Sprouts & Sesame Salad; Delalicious
  5. In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
  6. To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.Asian Sprout & Sesame Salad; Delalicious

Happy cooking,

Sinéad

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I Love Salads!!

Lunch, Salad

As most of you know by now, I love salads!! Favourites are always hard to choose but time and time again I find myself coming back to these two recipes so obviously I had to share them.

The bitter tang of feta with the smooth crunch of toasted hazelnuts make a simple broccoli and tomato salad sing for me. My second salad recipe offers you a taste of the Middle East with the addition of a simple tahini sauce to enliven a simple red cabbage slaw.

Both recipes will keep well in the fridge for at least 3-4 days once stored in a resealable container. I would regularly make these at the start of the week and refill my lunchbox daily from these along some simple salad greens and a protein source. Check out my food prep guide for more simple mealtime ideas.

Salads, Delalicious

Broccoli, Tomato, Feta & Hazelnut

Serves 4 as a side.

Broccoli, Tomato, Feta & Hazelnut Salad, Delalicious

  • 1/2 head of broccoli, chopped into florets
  • 8 cherry tomatoes, halved
  • 50g Feta cheese, cubed
  • 2 tbsp hazelnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey/maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  1. Bring a saucepan of salted water to the boil, remove from the heat and add the broccoli florets. Cover with the lid and allow to blanch for 8-10 minutes (you want the broccoli to still have a bite but not rock hard).
  2. Strain the broccoli and rinse under cold running water until fully cooled. Continue to strain any excess water until ready to use.
  3. Toast the hazelnuts on a frying pan or in a medium heat oven until the skin begins to loosen, remove from the pan/oven and allow to cool.
  4. Once the hazelnuts are cooled, chop in half.
  5. Whisk together the olive oil, honey, sesame oil,  apple cider vinegar and lemon juice in a large bowl.
  6. Add all the remaining ingredients to the bowl and mix well.

Middle Eastern Style Red Cabbage Slaw

Serves 5 as a side.

Middle Eastern Style Red Cabbage Slaw, Delalicious

  • 200g red cabbage
  • 2 spring onions
  • 2 medium carrots, peeled
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 3 tsp tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil plus 1 tsp
  • 3 tbsp water
  1. Finely slice the red cabbage and spring onion. Julienne (or finely slice) the carrots.
  2. Place all the vegetables and seeds in a large mixing bowl.
  3. Stir through 2 tbsp lemon juice and 1 tsp of olive oil.
  4. In a separate small bowl, whisk together the tahini, lemon juice, olive oil and water until you get a runny sauce (depending on the consistency of your tahini, your sauce may still be too thick or too thin – if so, just add more tahini to make it thicker and more water to make it thinner).
  5. Serve the salad in a large bowl with a drizzle of the sauce over the top.

Grated Carrot, Courgette & Pumpkin Slaw

Salad

If you haven’t figured it out already, I love salads!! It’s not just because they are healthy but I love the texture of salads, the crunch of cabbage, the burst of flavour that fresh herbs add and the juicy sweetness of sun-ripened tomatoes. This recipe is a very colourful slaw that combines lots of vegetables, seeds and a simple vinagerette that will add a serious burst of colour to your plate.

  • 200g red cabbage, thinly sliced
  • 1 medium carrot, coarsely grated
  • 1/2 medium courgette, coarsely grated
  • 2 tbsp pumpkin and sunflower seeds
  • 2 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley or coriander, roughly chopped

Dressing:

  • 2 tsp honey
  • 2 tsp Dijon mustard
  • pinch of sea salt
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp water
  1. Place all the vegetables in a large mixing bowl.
  2. Add the seeds and combine well.
  3. Whisk all the dressing ingredients together until well combined.
  4. Combine the dressing, lemon juice and freshly chopped herbs to the vegetables and stir together until well coated using a fork.

Christmas Dinner Trimmings

Dinner

Christmas Day dinner is really all about the trimmings. Here are the recipes for my favourites!!

Honey & Cider Roasted Sprouts:

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Braised Red Cabbage:

  • 1/2 medium sized red cabbage
  • 3 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 4 tbsp water
  • 1 medium cooking apple
  1. Using a mandolin or sharp knife; thinly slice the cabbage.
  2. Place the cabbage, vinegar, water and sugar into a saucepan or cook with the lid on over a low heat for 20 mins until the cabbage softens.
  3. Peel, core and halve the apple and place on top of the cabbage. Cook for a further 10 mins until the apple is soft through.

Roasted Hasselback Potatoes:Roast Hasselback Potatoes; Delalicious

 

Carrot & Parsnip Mash:

  • 6 carrots
  • 4 parsnips
  • black pepper
  • 1 tbsp butter
  1. Peel and cube the carrots & parsnips.
  2. Steam for about 20-30 mins until cooked through.
  3. Mash the carrots & parsnips together with some black pepper and butter.

Sweet Potato & Celeriac Gratin:

  • 1 large sweet potato
  • 1 medium sized celeriac
  • 2 tbsp garlic butter
  • black pepper
  • 200ml milk
  • 100ml cream
  1. Peel and thinly slice the sweet potato and celeriac.
  2. Grease an ovenproof dish all over with the garlic butter.
  3. Place a layer of sweet potato in the base topped with a layer of celeriac and some pepper. Continue layering until you reach the top of the dish.
  4. Pour over the cream and milk.
  5. Bake in the oven for 40-50 minutes until soft through and crispy on top.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts.