Asparagus Salad
Broccoli, Avocado & Red Pepper Salad
Broad Bean Salad
Apricot & Chick Pea Salad
Red Rice & Roasted Red Pepper Salad
Asparagus Salad
Serves 4
225g/8oz asparagus spears
25g/1oz baby spinach leaves
25g/1oz rocket leaves
450g/1lb tomatoes, sliced
30ml/2tbsp fruity olive oil
10ml/2tsp hazelnut oil
15ml/1tbsp balsamic vinegar
salt and freshly ground black pepper to taste
25g/1oz stoned black olives, roughly chopped
15g/1/2 oz chopped walnuts
1. Steam the asparagus spears for 6-10 minutes.
As soon as they are tender, refresh under cold running water, then
cut into 5cm/2” lengths.
2. Arrange the spinach and rocket leaves around the edge of a serving
platter. Arrange the slices of tomato in a ring inside the leaves leaving
room in the centre of the plate for the asparagus spears. Place the
cooled asparagus in the centre.
3. Mix the olive oil, hazelnut oil, balsamic vinegar and salt and pepper
together. Drizzle over the salad. Sprinkle with the chopped olives
and walnuts and serve.
© Copyright The Vegetarian Society
Back to top
Broccoli,
Avocado & Red Pepper Salad
Serves 4-6
225g broccoli florets
1 red pepper
1 avocado
½ crisp lettuce, shredded
For the dressing
1tbsp tarragon vinegar
1tsp tamari / shoyu
4tbsp extra virgin olive oil
4 cocktail gherkins, finely chopped
1tbsp coriander leaf, finely chopped
salt & pepper to taste
1. Preheat grill to high.
2. Mix all dressing ingredients together
3. Wash broccoli, steam for 6-8 minutes then refresh under cold running
water.
4. Quarter and de-seed the pepper, grill until skin blisters. Place
in a bowl, cover with cling-film and leave to cool.
5. Remove the skin the pepper pieces and slice.
6. Peel and stone the avocado and slice.
7. Toss the broccoli, pepper and avocado with the dressing and serve
on a bed of shredded lettuce.
© Copyright The Vegetarian Society
Back to top
Broad Bean Salad
1 red pepper, deseeded
340g (12oz) shelled broad beans
115g (4oz) mixed bean sprouts
For the dressing:
2tbsp wine vinegar
4tbsp cold pressed sunflower oil
1-2 tsp sesame oil
Handful of chopped fresh mint
Salt and pepper to taste
2tbsp toasted sesame seeds
1. Halve the de-seeded pepper and barbecue skin
side down until it starts to blacken. Put in a strong plastic bag until
cool enough to handle.
Remove the skin and seeds and reserve any juices to use in the dressing.
2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.
4. Slice the grilled and skinned pepper and mix together with the
broad beans and bean sprouts. Pour the dressing over the vegetables
while
they are still warm. Scatter with toasted sesame seeds before serving.
© Copyright The Vegetarian Society
Back to top
Apricot & Chick Pea Salad
Serves 4
100g bulgar wheat
100g cooked chickpeas
50g sprouted mixed pulses
50g dried apricots chopped
25g toasted flaked almonds
2tbsp chopped parsley
For the dressing
1 tbsp groundnut oil
1 small onion, finely chopped
1 tsp crushed dried chillies
1 tsp ground cumin
pinch cinnamon
pinch ground cloves
salt & pepper
1. Pour boiling water over the bulgar wheat and leave to stand for
30 minutes then drain. Fluff the grains up with a fork.
2. Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.
3. To make the dressing, heat the oil in a pan, fry onion until
soft. Add spices, cook for 2 minutes, season and stir into the salad
immediately.
© Copyright The Vegetarian Society
Back to top
Red
Rice & Roasted
Red Pepper Salad
Serves 6
150g Camargue red rice
2 tbsp extra virgin olive oil
1 small orange cut into segments
1 small orange – juice only
1 medium red pepper
100g mange tout, thinly sliced
2 spring onions, chopped
½ small cucumber, diced
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
½ cos lettuce, shredded
1. Preheat oven to 200c / 400f /gas 6
2. Rinse rice and cook in boiling water for 25-30 minutes until tender.
3. Mix the olive oil and orange juice in a bowl. Season to taste.
4. Drain the rice and stir in the dressing while still warm.
5. Roast the pepper for 30 minutes until charred. Place in a bowl covered with
cling-film. When cool pull off the skin, deseed and slice into strips.
6. Arrange the lettuce on a platter.
7. Mix the other vegetables, orange segments and herbs into the rice and spoon
onto the lettuce.
8. Arrange the roast pepper on top and garnish with sprigs of mint.
© Copyright The Vegetarian Society
Back to top