Orange and Walnut Salad

It so happens that both oranges, fresh from the tree, and fresh, whole walnuts, are far more delicious than their shop-bought counterparts. More amazingly, oranges and walnuts go very well together. Pair them in a salad for a gorgeous luncheon or light supper salad, even in Winter.

Are you after similar recipes? Try Roast Beetroot, Garlic and Walnut Salad, Olive, Walnut and Pomegranate Salad, and Orange and Olive Salad.

You can browse all of our Orange recipes and all of our Walnut dishes. Our vast collection of Salads are here. Or take some time to explore our Mid Winter collection.

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Green Guava Salsa | Raw Guava Salad

It was the beautiful, welcoming assistants at my local Asian Grocery who put me on to Green/Raw Guava. Totally unaware as I was about Guava, except for the occasional ripe on at a friend’s place, she chose one that would be perfect to try raw. If they are lighter green in colour they have a little more sweetness than one totally green. Smaller ones have smaller seeds. And so it goes.

The assistant recommended Green Guava with Lime Juice, Chilli and Salt, a la Green Mangoes that are eaten the same way. And she is definitely correct – they are quite wonderful eaten this way.

You can also try them in the similar Indian way of eating fruits with Chaat Masala, an Indian Crudite if you wish. So good.

I have no doubt that there are quite a few uses for green guava, including cutting into julienne for salads, and making syrups and molasses. But today, we made a great Green Guava Salsa, which I am sharing with you. By the way, Guava can be eaten raw, semi ripe or ripe. Such a versatile fruit! Some prefer it ripe, others have a definite preference for raw guava.

We don’t have other Guava recipes yet, but check back here at any time, just in case…

Are you after similar recipes? Try Pomegranate Salsa, Green Tomato Salsa, and Pawpaw Salsa.

You can browse all of our Salsa recipes, or explore our collection of Mid Winter dishes for more inspiration.

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Sweet Onion Salad with Roasted Red Peppers

I am on a mission – each day in the warmer months, I make a salad which we take to have with our lunches, or eat at home if we are home, and leftovers are used for snacks or with the evening meal.

The salads vary from day to day, and I get inspiration from all sorts of places. As I have mentioned before, I do love Bittman’s 101 salads, and am gradually working my way through the vegetarian ones. Others can often be adapted, leaving out or substituting the non-vegetarian ingredients. This is my second Summer using his beauties, and I am probably about half way through.

Today’s salad is an onion salad, with some roasted peppers. It is simple, but glorious on this 36C day (as I am writing this), and at those sorts of temperatures, all you want is simple. To make the salad, sometimes I have charred, roasted eggplant and capsicums that were cooked on the BBQ, and other times I slice the capsicums lengthwise into straight pieces which I grill on a grill pan on the stove. That is what I have done today, as I used the fully roasted ones to make Harissa.

Try some other Bittman Salads. There is a Glorious Five Bean Salad, Wombok and Radish Salad with Peanut Dressing, and Tomato and Strawberry Salad with Basil and Balsamic.

Or explore other Onion Salads. Try Sweet Onion Salad with Coriander Spice, Cucumber and Red Onion Salad with Mustard, and Kachumber.

You can browse all of our Salad recipes here, all of our Bittman Salads, and our Onion dishes. Or simply take the time to explore our easy Mid Summer dishes.

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Sweet Pepper and Rice Salad

I have had 2 revelations this week – firstly, how good rice salad is. It is a salad that my Mother made a lot in Summer but some how it has never ever made it onto my radar. Perhaps we ate too much of it as we grew up, perhaps hers never inspired me to make them myself (sorry Mum).

In this 42C (107F) heat, I made a rice salad on a whim, because all I had to do was turn on the rice cooker – no other hot steamy cooking steps required. And the salad was so good, we are now converted.

The other revelation is, how good idli rice is for both stir-fried rice, and for rice salads. Idli rice is the type of rice used in India for making idli, dosa and the like. It is rice with attitude – separate, independent grains, that retain some bite even after cooking (think al dente rice), and that have a bit of swag. Yeah. It is perfect for rice salad.

But any other medium to long grain rice will do – don’t use rice that is sticky when cooked. You are looking for separate grains.

Are you looking for more rice recipes? Try Rice and Cauliflower Pilaf, Eggplant Pilaf, and Mung Sprouts Rice.

Or are you after some Capsicum recipes? Try How to Dry Capsicums, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Roasted Red Pepper Salad. Elizabeth David has a couple of Red Pepper Salads.

Perhaps you are looking for other Salad Recipes. Try Pasta or Couscous Salads, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Thai Lettuce Wraps. Our Mid-Summer Salads are here.

Or browse all of our Capsicum Recipes, all of our Rice Recipes, and all of our many stunning Salad recipes. Or take a while to explore our easy Mid Summer recipes.

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Celery Quick Pickle with Chilli

I am always looking for celery recipes to fill that void that a lack of celery dishes creates. An unassertive vegetable – it always plays second fiddle to other vegetables rather than feature in its own right – it deserves much more prominence.

This is a quick pickle is a perfect accompaniment to meals (I like to have a pickle with each meal, it balances the other flavours), and a perfect ingredient in other salads or even sandwiches. It keeps well in the fridge, so make a double batch. I like to add chilli and spring onions to the mix.

Are you looking for similar recipes? Try Celery Yoghurt Salad, Spicy Celery Salad, and Simple Celery Salads.

Try also Quick Carrot Pickle, Carrot and Kombu Quick Pickle and Onion Strings Pickled Salad.

You might see our other Celery Dishes. Or browse all of our Salad recipes here. And explore our easy Mid Spring recipes.

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Jerusalem Artichoke and Cumin Salad

A salad for Summer or Winter

A gorgeous, unusual crunchy salad for winter or summer. Jerusalem artichokes have a bad wrap and don’t appear as often as they might on the kitchen table. This is an easy salad – peel and grate the artichokes, mix with dressing and serve.

Are you looking for other Jerusalem Artichoke recipes? We don’t have any at the moment, but check back here as we have more scheduled.

Try these other Salad recipes, though: Fennel Salad with Orange Vinaigrette, Spinach Stem Salad with Pine Nuts and Sweet Raisins, and Vermicelli and Green Mango Salad.

Please browse our extensive set of Salad recipes. Or perhaps check our Late Winter recipes.

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Mediterranean Barley with Crispy Tofu

Barley is beautiful, especially in Salads

I am in love with barley at the moment – a great wintery grain that also, strangely, has some cooling properties when used in the warmer months. Not only does it do well in soups, pilafs and vegetable stews, it is an accommodating base for salads.

Ilyse, the amazing artist from the no-longer-existing blog Lucullian Delights, had a wonderful barley and tofu salad for any season. I tweeked it just a little, and it is a perfect salad for summer or for winter.

Do also try Black Pepper Tofu, an exquisite dish from Ottolenghi. Or make Toa Hou Hod, Deep Fried Tofu with a Sweet Peanut Sauce, a Thai dish full of flavour.

Are you looking for other Barley recipes? Try Barley Pilaf. This Parsley and Barley Salad is pretty good too.

You might like to browse other Barley recipes here. Our extensive list of wonderful Salads are here. You might like to see all of our Tofu recipes also. Or simply explore our easy Late Summer Recipes.

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Raw Beetroot and Herb Salad

How great is the earthy taste of beetroot! Growing my own, the earthiness and its inherent sweetness are both intensified in these fresh-from-the-ground crimson balls.

This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It is an Ottolenghi recipe, simple in its design and gorgeous in its delivery. It is very crunchy with the beetroot raw and the toasted nuts and seeds. If you like it a little softer, quickly saute the julienned beetroot, like we do in the Beetroot and Carrot Salad.

Everything can be prepared in advance, kept in the fridge, and combined when you’re ready.

We have some similar Beetroot recipes. Try Roasted Beetroot and Garlic Salad with Walnuts, Beetroot with Yoghurt Tahini Dressing, and Beetroot, Orange and Black Olive Salad.

You can browse all of our Beetroot recipes here. Or have a look through our Ottolenghi recipe collection. We love Salads and have so many. Browse them here, or explore our easy Mid Summer recipe collection.

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Fig Salad with Hazelnuts and Mesclun

Fig Salads are extremely Autumnal, and beautiful, enlivening. They make you forget about the cold weather to come, and just add joy to the table.

Figs and almonds go very well together, and so do figs and hazelnuts. In this salad, hazelnut oil is used to sizzle some sliced hazelnuts before adding them to figs that have been warmed through in the oven.

Are you looking for other Fig Salads? Try Baked Figs with Thyme, Figs with Rosewater and Almonds, and Fig and Almond Salad.

You can also browse all of our Fig recipes, and indeed all of our many many Salads. Or explore our Mid Autumn recipes.

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Caramelised Onion Salad with Bitter Greens and Pinenuts

I classify this recipe as an Easy Salad, but you do need to plan ahead to have enough time to caramelise the onions. Depending on your onions and your preference, this can take up to 45 mins of slow cooking. But don’t be dictated to by me – cook the onions to your preferred level of caramelisation. The longer you cook them, the sweeter they are, and this pairs nicely with the bitterness of the greens.

Add some orange segments if you care too – they are so nice with this salad. I particularly like this salad with with the Slightly Pickled Jicama and Citrus Salad.

Are you after other Onion recipes? Try Sweet Onion Salad with Roasted Rd Peppers, South Indian Spring Onion Soup, Onion Marmalade, and Sweet Onion Salad with Coriander Spice.

You can browse all of our Salads (there are quite a few, take your time), or you can check our Salads for different seasons by clicking on the Seasonal Cooking menu item at the top of this page. All of our Onion dishes are here, or you can browse our Radicchio recipes, Endive and Belgian Endive recipes, and Escarole dishes. Or simply explore our Early Winter dishes.

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Rocket Salad with Penne and Parmesan | Arugula Salad with Penne

Pasta salads are wonderful, don’t you think? Talking with my Italian Providore the other day, she wondered aloud why she and her staff didn’t bring them to work for lunch, instead of their usual sandwiches. And her question is a good one. This salad makes a perfect lunch time dish, an afternoon snack or a dinner accompaniment.

The trick with this salad is to make it a Rocket Salad with Penne, not a Penne Salad with Rocket. So the salad is heavy on rocket and light on penne. Mix it up if you wish, it would also be wonderful with different ratios, but if you are wanting your greens, I recommend trying it this way.

This is another Bittman Salad. After 3 years, we are nearly at the end of working our way through his 101 salads, making all of those that were vegetarian and modifying those that are not. There are about 13 more salads to make, and that feels so close to the end of our journey with Mark. But we shall be a little sad as we make the last one.

You might like to try other Bittman Salads. Try Roasted Sweetcorn and Avocado Salad, Fennel, Tomato and Potato Salad with Garlicky Mayonnaise, Vermicelli and Green Mango Salad, and Charred Tomato Salad with Mint and Lime. There are many, many more to come, in the queue to be published in the coming months, so stay tuned.

Or some other Pasta Salads? Try Light Pasta Salads, and Orzo Pasta with Spinach and Pinenuts.

Browse all of our Bittman Salads here (we have more in the queue for publishing over the coming months), and all of our Pasta Salads here. Explore all of our Pasta dishes (not just salads), and our Rocket recipes. Or simply browse our Early Winter dishes.

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Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad

This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.

Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.

When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.

Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.

Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.

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Pan Fried Broad Bean Salad with Tomato and Thyme

I admit it. I have had an aversion to broad beans since childhood. We seem to have grown them by the bushel as I was growing up, and we ate them with every meal, often in their pods, boiled and boiled and boiled. Over the ensuing years I have tried to fall in love with them. I have even grown them myself. But that taste, and the childhood associations would not go away.

This year, with a wonderful Italian green grocery near me, I resolved to try again. Putting a lot of effort into treating them properly, I double peeled them while watching TV in the evenings, ready to work with them in the morning.

The efforts have been rewarded. I am now loving these wonderful, short-seasoned beans. I will be quite sad when their season is over (but I have discovered that frozen broad beans are available, and they are particularly good).

Are you looking for similar Broad Bean recipes? Try Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.

Try these beauties too: Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

Browse all of our Broad Bean dishes, and our Tomato Salads. All of our Salad recipes are here. Or take some time to explore our Mid Spring dishes.

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Avocado Smash with Radishes | Spread, Dip or Salad

Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.

Are you looking for other Avocado dishes? Try Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.

Or Radish Salads? Try Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.

Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Roasted Cauliflower and White Bean Puree, Zhug – Coriander Chilli Spread, and Babaganoush.

Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”

Pomelo or Pink Grapefruit Salad with Avocado

Pomelo is like a huge grapefruit without the tartness

Oh that huge fruit! Pomelo – citrus in the extreme. It tastes like a mild grapefruit with a hint of sweetness. The flesh is either pink or white – the pomelos that I have access to are the white variety. If you prefer pink you can always use pink grapefruit.

With a thick, pithy and slightly tough peel, it takes a special approach to peel. Luckily there is some YouTube help. Note how he removes the membrane surrounding the segments. The enveloping membrane is a little bitter and is best discarded. But once it is out of its peel and membrane, Pomelo can be eaten as-is, tossed into salads and salsas, used in marinades, made into jam, or juiced.

This salad is amazing! The tang of the Pomelo against the creaminess of the avocado is a perfect combination. This time, I dressed it with a cumquat olive oil that I made recently.

Are you after other Pomelo recipes? Try Three Citrus Salad with Chilli and Ginger, and Pomelo and Green Mango Salad.

What about other Avocado dishes? Try Roasted Sweetcorn and Avocado Salad, and Cucumber and Avocado Salad with Japanese Dressing.

Browse all of our Pomelo recipes and all of our Avocado recipes. All of our many many Salads are here. Or explore our Mid Spring collection of recipes.

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