salad Archives - Medshield Movement

 Roast vegetable and quinoa salad recipe

This warm salad recipe is a great way to use up leftovers and to get your veg in. It also keeps really well in the fridge, so it’s a great option for meal–planning and to take to work in the week for a healthy lunch.

For this recipe you can use a variety of vegetables that are great for roasting. We recommend a mix of colours and textures. For the quinoa, you can use red or white quinoa, depending on what’s available. If you’d like to try an alternative high-protein, gluten-free grain, we also recommend using millet.

What You Need

  • 200g courgettes, sliced
  • 200g red pepper, sliced
  • 200g red onion, sliced
  • 200g, butternut, cubed
    1 large twig rosemary
  • 4 garlic cloves, skin on
  • 2 tbsp olive oil
  • Salt & pepper, to season
    2 cups cooked quinoa
  • Italian parsley, optional, for garnishing

    For The Dressing:

  • 1 tbsp olive oil
  • Zest and juice of 1 lemon
  • 1 tsp honey
  • ½ tsp mustard

Method
1. Pre-heat the oven to 100 degrees Celsius.

2. Place all the prepared vegetables in a roasting tray with rosemary, garlic, olive oil and seasoning. Give it a good stir through and then roast for 30-40 minutes, depending on the size of your vegetables. (You want the vegetables to be perfectly cooked through.)

3. Prepare quinoa according to package instructions.

4.  Mix the dressing ingredients together.

5. Once all the elements are prepared, serve the vegetables on the quinoa. (Remove the rosemary twig and garlic cloves. If you like, squeeze the roasted garlic into the dressing mix. Stir to combine.)

6. Drizzle the dressing over the dish, stir to combine all the flavours. Garnish with parsley and enjoy!

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How To Make Fattoush – A Hearty Winter Salad

Fattoush is a Lebanese or Mediterranean salad dish that’s affordable, but filling and can easily be spruced up in a variety of ways. Here we show you how to make this recipe and ways in which you can enjoy it!

Fattoush is made from toasted or fried pieces of flatbread, combined with mixed greens and other vegetables, such as radishes and tomatoes. It’s simple and tasty and filling thanks to the pieces of flatbread in the salad. You can serve this alongside other pita ingredients, add in some extra grilled vegetables, spoon over some hummus and add the leftovers into a wrap.

Preparing Your Pita

If you have any leftover flatbread that’s getting a little stale, then this is the perfect recipe to whip up. To add life back into the flatbread, spritz with a little olive oil and bake in the oven until it starts to get golden edges. Alternatively, rip it into smaller quarters and toast in a hot pan with a little olive oil. Once ready, slice your pita into small pieces, around 1-2cm cubes.

What You Need:

  • 1 large head of crunchy lettuce (like Romaine or Cos, but Iceberg will also work), shredded or thickly sliced
  • 2-3 large ripe roma tomatoes, roughly diced (not too small)
  • 5-6 baby radishes, finely sliced
  • 1 green pepper, sliced
  • 3-4 mini cucumbers, sliced
  • 2-3 spring onions, thinly sliced (or a little red onion)
  • Handful of fresh mint
  • Handful of fresh Italian parsley
  • Pita bread (prepared according to above instructions)

For The Dressing:

  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp sumac
  • Pinch salt and freshly ground black pepper
  • 1 clove garlic, very finely chopped
  • 1 tsp pomegranate molasses or honey (optional)

Method:

  • Place the lettuce, tomatoes, radishes, peppers, cucumber and chopped onions in a large salad bowl.
  • Remove the mint stalks and roughly chop the herbs, adding to the salad.
  • Make the dressing, by whisking the ingredients together and then drizzling over the salad.
  • Toss in the pita bread pieces just before serving.

Fattoush is occasionally served with a few dollops of plain greek yoghurt, but you can also serve it with some hummus or baba ganoush on the side (both work so well with wraps too). Looking for some healthy hummus recipes? Click here for three tasty hummus recipes.

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