Summer is salad time and what nicer way to break the middle of your day than to make a quick and delicious (not to mention healthy) salad. Here are some of our favourites.
Egg & nut salad
Serves: 1-2 depending on appetite! Preparation time: 10 minutes
For the dressing:
50g natural organic yogurt or soya yogurt
4g (1 teaspoon) fresh dill – finely chopped
10g (1 teaspoon) horseradish
2 tablespoons fresh lemon juice
For the salad:
2 eggs hard boiled or poached
80g cooked beetroot – chopped
60g yellow pepper – chopped
40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
2 handsful (40g) of mixed leaves – washed and drained
6 walnut halves
Rock salt to taste
1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
Step 1: Mix the dressing ingredients together.
Step 2: Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
Step 3: Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately.
Step 4: Toast the rye bread and add the topping of your choice
Serves: 2-3. Preparation time 10 minutes
1 teacup of fresh peas
10 radishes, thinly sliced
1 spring onion, thinly sliced
3 tbsp crème fraiche
A punnet of cress
Step 1: Lightly cook the peas in boiling water, then drain and cool under the tap.
Step 2: Scatter them over a plate with the thinly sliced radishes and spring onion.
Step 3: Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.
Step 4: Snip over the cress and season with freshly ground black pepper and serve.
Beetroot & Trout salad
Serves: 4. Preparation time 10 minutes
For the horseradish cream dressing:
3 tbsp creme fraiche
3 tbsp Greek yogurt
1-2 tbsp horseradish sauce, to taste
1 tbsp white wine vinegar
Small bunch chives, snipped
Salt & freshly ground black pepper
For the salad:
3 generous handfuls of mixed salad leaves
2 tbsp extra virgin olive oil
2 packs traditional cooked beetroot, sliced
A bunch of radishes, sliced finely
½ head of celery, sliced finely
A small bunch spring onions, finely chopped
4 smoked trout fillets
Step 1: Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
Step 2: Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.
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