A taste of summer: 3 easy, healthy & delicious salad recipes

lumo energy healthy eating

Salads are a staple of our summer meals, for good reason. They’re easy, healthy and complement just about any food type, from BBQ steak or sausages, to fish or vegetarian fare. Here are 3 of our favourite summer salads, using a combination of seasonal veggies in ways that are slightly out of the ordinary. 

Roasted Beetroot, Kale & Feta Salad (serves 4)

Ingredients

  • 4 medium-sized beetroot
  • 1 large bunch kale
  • 60g feta cheese
  • 20g toasted pine nuts
  • Olive oil
  • Juice of a lemon 
  • Salt & pepper

Instructions

  • Wash and drain the beetroots, cutting off any roots or leaves. Chop into 2cm pieces. Place on a baking tray and coat in olive oil. Roast in the oven at 180°C for 20 – 30 mins, until soft inside and caramelised on the outside.
  • Wash and dry the kale. Chop finely, removing the stalks. Place in a bowl and add approx. 4 tablespoons olive oil, the lemon juice, a pinch of salt and black pepper to taste. Using your hands, squeeze the oil and lemon juice through the kale until it is well-coated and soft to the touch. Leave to sit until the beetroots are ready.
  • Toast pine nuts on low heat in a dry frypan. 
  • Crumble or chop feta into small pieces. 
  • When the beetroot cubes are cooked, arrange them on the kale, add the feta and lightly toss. Garnish with the toasted pine nuts. 

***

Fennel, Cucumber & Chive Salad (serves 4)

Ingredients

  • 2 baby fennel bulbs
  • 2 Lebanese cucumbers
  • ½ bunch chives
  • Juice of a lemon
  • 100ml extra virgin olive oil

Instructions

  • Julienne the fennel and the cucumbers
  • Finely chop the chives
  • Combine the lemon juice and olive oil in a small bowl and whisk
  • Combine the fennel, cucumber and chives in a bowl.
  • Add dressing and lightly toss the salad.

***

Broad Bean, Chorizo & Tomato Salad (serves 4)

Ingredients

  • 500g broad beans (shelled)
  • 2 small chorizo sausages, sliced
  • 5 Roma tomatoes, quartered
  • 4 cloves garlic, crushed
  • 12 black olives, halved and pitted
  • 3 tbsp. chopped dill
  • Olive oil

Instructions

  • Cook the broad beans in boiling, salted water until tender. Drain and set aside.
  • Heat 2 tbsp. olive oil in a frying pan. Add the crushed garlic and cook until translucent.
  • Add the chorizo and fry until slightly crispy.
  • Turn off the heat and add the tomatoes, tossing through gently to warm.
  • Add the broad beans, olives and 2 tbsp. dill, and mix all ingredients gently.
  • Place in a bowl to serve, garnished with chopped dill.



Date: 10 October 2017
Category: Living Sustainably

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