Summer is the perfect time to up your salad game. Photo / Getty Images
Summer is the perfect time to up your salad game. Photo / Getty Images
If you're starting 2021 with the resolution to put the indulgence of the festive season firmly behind you, add these sensational and delicious healthy salads to your repertoire.
Raw vegetable salad with yoghurt dressing
A raw vegetable salad that is packed with goodness. Photo by Tam West
A mandolin is great here for slicing the red cabbage, radish and fennel. You canmake up your own mix of nuts and seeds, using what you have in your store cupboard. This is delicious served with grilled chicken.
Salad 1 lemon, juiced 1 celeriac ½ small red cabbage, approx 400g, trimmed and very finely sliced 4 radishes, washed and grated 2 carrots, peeled and grated into long strips 1 fennel bulb, or use 2 bulbs, trimmed and very finely sliced 1 Tbsp chopped parsley 1 Tbsp chopped mint 2 Tbsp raw almonds, roughly chopped 1 Tbsp sunflower seeds 1 Tbsp white sesame seeds 1 Tbsp nigella seeds
1. Whisk together the dressing ingredients, season with salt, cover and refrigerate until ready to use.
2. Prepare a bowl of acidulated water, adding the lemon juice, for the celeriac. Peel celeriac and cut into matchsticks, placing in the acidulated water as you cut to prevent browning.
3. Combine the remaining vegetables and herbs in a large bowl.
4. Drain the celeriac and dry off in kitchen paper, add to the bowl of vegetables. Pour over the dressing and toss well to coat.
5. Place in a serving bowl and sprinkle over the almonds and seeds. Pass the pepper grinder. - Recipe by Kathy Paterson
Beetroot, green bean and chickpea salad
Enjoy a healthy lunch with this chickpea and beetroot salad. Photo by Babiche Martens.
Packed with colour this salad boasts raw grated beetroot, carrot, nuts and seeds, fresh green beans, chickpeas and a tart, creamy dressing.
Serves 4
Dressing 100g feta ½ lemon, zest and juice 1 tsp honey ½ tsp cumin 1 clove garlic 2 Tbsp oil 1 Tbsp water
Salad 3 cups beetroot, raw and grated 1½ cups chickpeas, cooked 200g green beans, cooked 1 cup chopped fresh herbs, e.g chervil, parsley, chives; and extra to garnish 2 Tbsp sunflower seeds, toasted
1. Place the feta, lemon, honey, cumin, garlic, oil and water into a blender and whizz to combine. Set aside.
2. Into a large bowl, place the beetroot, chickpeas, beans, herbs and sunflower seeds. Add the dressing and combine. Season with salt and pepper and sprinkle with herbs. - Recipe by Angela Casley
Add some colour to your day with this halloumi, roasted tomato and butter bean salad. Photo by Babiche Martens
Make the most of in-season tomatoes with this simple, flavourful and hearty salad.
Serves 4
¼ cup olive oil 500g tomatoes 4 garlic cloves, sliced Salt and freshly ground black pepper, to taste 150g halloumi cheese, sliced 100g butter beans, or cannellini beans, drained. 2 Tbsp balsamic vinegar 1 handful fresh basil and parsley
1. Preheat oven to 150C. In an ovenproof tray place the tomatoes, olive oil and garlic. Season. Bake for 1 hour or until soft. If possible, turn off oven and allow to cool before removing.
2. In a frying pan heated to a medium heat, add 1 Tbsp oil and fry the halloumi for 1 minute on each side until golden.
3. In a large bowl mix the beans, tomatoes, garlic, basil and parsley. Top this with halloumi and drizzle with balsamic vinegar. Add the juices from the tomato pan for a little extra flavour. Serve with sourdough bread. -Recipe by Angela Casley
