5 minutes and 5 ingredients gets you a super tasty salad that will brighten up your plate instantly.
Beetroot is one of my favourite vegetables and I like to use it in lots of different ways – roasted, raw, in a risotto and even in a burger! By combining raw grated beetroot with carrot you get a simple but very tasty salad.
This salad is also great served alongside my Roast Pumpkin Pesto Wedges.
- 2 raw beetroot, peeled
- 1 raw carrot, peeled
- 2 tsp balsamic vinegar
- 1 tbsp extra-virgin olive oil or toasted sesame oil
- 1 tbsp sesame seeds
- Coarsely grate the beetroot and carrot into a mixing bowl.
- Stir through the balsamic vinegar, oil and seeds.
- Serve with another sprinkle of seeds on top.
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Food waste is a major sin in my mind so this recipe is great to use up lettuce or type of cabbage before it goes off. I used a grill pan but these would work well on the BBQ too just make sure to oil the lettuce first and stand over the BBQ to make sure they don’t blacken on you!! If you don’t have tahini or Dukkah (find it in your local health food shop or large supermarket; I make my own using Ottolenghi’s recipe), sprinkle some balsamic vinegar or a spoon full of your favourite herb/spice/chopped nuts on top.
- 2 baby gem lettuce
- 1 tbsp olive oil
- 1 tbsp tahini
- 2 tsp Dukkah
- Remove the stalk of the lettuce and cut lengthways in half.
- Bring a dry grill pan to smoking point, reduce the heat a little, roll the lettuce in olive oil and place onto the grill with a sizzle.
- Flip over once nicely charred on one side.
- Remove from the pan and sprinkle the tahini and Dukkah on top.
This salad is bursting full of light, fresh and crisp flavours, the perfect answer to a summer’s evening. I’m not the biggest shellfish fan but the lime and coriander prawns are slowly converting me; shredded chicken or beef would also work well!
- 1/2 head of broccoli
- 5 tbsp frozen peas, defrosted
- 4 spring onions
- 2 medium carrots
- 2 large celery sticks
- 2.5 tbsp sesame seeds
- 100g frozen shelled prawns, defrosted
- 1/2 juice of a lime
- handful of chopped fresh coriander
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1 tsp fish sauce
- 1 tbsp water
- Bring a pan of salted water to the boil and blanch the broccoli divided into small florets for 2 minutes. Remove the broccoli and allow to cool and dry on kitchen paper.
- Assemble the salad bowl, by finely slicing the spring onion and celery. Using a Julienne slicer or knife, cut the carrots into thin matchsticks. Add these along with 2 tbsp sesame seeds, the peas and cooled broccoli to a large mixing bowl and gently mix together.
- For the dressing; simply whisk all the ingredients together stir through the vegetable mix.
- Bring a small frying pan with 1 tsp coconut oil to a high heat. Once heated, add the prawns and gently toss until they begin to turn white. Add the lime juice and coriander and continue to toss until well combined. Remove from the heat and allow the juice to reduce.
- To assemble; place some salad on a plate, toss over the prawns and finish with a tsp sesame seeds and a sprinkle of coriander.