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.
Broccoli, Tomato, Feta & Hazelnut
Serves 4 as a side.
- 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
- 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).
- Strain the broccoli and rinse under cold running water until fully cooled. Continue to strain any excess water until ready to use.
- 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.
- Once the hazelnuts are cooled, chop in half.
- Whisk together the olive oil, honey, sesame oil, apple cider vinegar and lemon juice in a large bowl.
- Add all the remaining ingredients to the bowl and mix well.
Middle Eastern Style Red Cabbage Slaw
Serves 5 as a side.
- 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
- Finely slice the red cabbage and spring onion. Julienne (or finely slice) the carrots.
- Place all the vegetables and seeds in a large mixing bowl.
- Stir through 2 tbsp lemon juice and 1 tsp of olive oil.
- 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).
- Serve the salad in a large bowl with a drizzle of the sauce over the top.