We had a few versions of this salad when we visited Sicily. Because oranges were in season, this salad was available pretty much everywhere. One version had oranges and fennel, another had oranges, onion, cheese and mint. Even all of the above plus olives. The list goes on. All of them were refreshing, palate cleansing, very simple but delicious.
Since I brought back with me a few oranges, I also made a several versions of this salad at home. Here is one:
INSALATA DI ARANCE
2 oranges, skin removed and cut into rounds
2-3 spring onions, ends removed and finely sliced
50g mild cheese (sorry, I know it’s not authentic, but I used Edam)
extra virgin oil to dress, to taste
1 teaspoon poppy seeds (optional)
- Mix the ingredients together and serve.
Fresh, bright, full of goodness salad to brighten up your winter dinner.
WINTER SLAW WITH HERBS AND POMEGRANATE
1/2 medium head of white cabbage, finely shredded
1/2 teaspoon salt
juice of 1 lemon
1 small batch of parsley, finely chopped
even smaller batch of mint, finely chopped
2 tablespoons vegetable oil
seeds from 1/2 – 1 head of pomegranate (depends on the size, optional)
Place the shredded cabbage in a bowl, sprinkle the salt on it, mix and allow to sit for 15 minutes, until it starts to soften. Add the lemon juice, herbs, oil and mix well. Taste, season well with salt and adjust to taste. It should be sharp and lemony. At the end, sprinkle the pomegranate seed on top, if using. Enjoy!
Here is a great winter salad for your lunch boxes or an alternative side dish. You can literally roast any veg you like (butternut squash, beetroot, carrots, courgettes, red onion, etc.) In this instance, my chosen vegetables are cauliflower and aubergine.
ROASTED CAULIFLOWER, AUBERGINE & GREEN LENTIL SALAD WITH TAHINI DRESSING
1 cup puy lentil, cooked
1 small cauliflower head, separated into the florets
1 large aubergine, chopped into chunks
1 tablespoon olive oil
2 tablespoons tahini
juice and zest of 1 lemon
1 clove garlic, grated
2-3 tablespoons of hot water
spring onion and parsley to garnish (optional)
salt and pepper to taste
- Preheat the oven to 200C.
- Toss cauliflower and aubergine with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 25-30 minutes or until browned and tender, stirring half way through.
- Meanwhile cook the lentil according the instruction on the packet, if it’s not cooked already.
- To make the dressing, in a small bowl, whisk together tahini, lemon juice, zest, garlic and salt. Slowly add in the hot water until it’s reached the desired consistency. Stir in parsley and set aside.
When vegetables are ready, serve on a bed of cooked green lentil and drizzle with tahini sauce. Serve warm or at room temp.
This salad combines all my favourite ingredients. It is perfect for this time of year, as the courgettes are at its best at the moment. You can also leave the vegetables to marinate for a couple of hours before serving, but always fry halloumi at the last minute, as it is best served warm.
CARROT, COURGETTE AND HALLOUMI SALAD
(adapted from Waitrose magazine)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 tablespoon cider vinegar
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 teaspoon freshly grated ginger
2 large carrots
50g cashew nuts
1 teaspoon black sesame seeds
250g halloumi, cut into 1cm slices
- To make a dressing whisk the oils, sugar, vinegar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or a spiraliser, peel ribbons of the courgettes and carrots into the bowl with the dressing, toss it all together, set aside to marinade while you prepare everything else.
- In a large non-stick frying pan toast the cashew nuts for 3-4 minutes over a medium heat until golden, set aside. Next toast the sesame seeds for 2-3 minutes, set aside with the nuts.
- Fry halloumi for 1-2 minutes on each side until golden.
- Lift the vegetables from the dressing and put on a plate. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if you like.
The Lebanese believe that za’atar, a mixture of thyme, sumac and sesame seeds, gives strength and clears the mind.
I do believe that this spice turns simple two veg salad in something exciting for the palette .
Good snack or side to any meal. Cucumber, lemon juice, olive oil, salt and pepper and za’atar mix on top! Addictive!
Make the salad as big or as small as you like, the ratios are really not that important.
CUCUMBER & ZA’ATAR SALAD
- Slice cucumber and onions thinly. Drain off excess liquid from cucumber and arrange them on the plate, add onion slices on top.
- Sprinkle the za’atar over the cucumbers. Season with salt and pepper, lemon juice and olive oil.
Since I tried this recipe, I can’t stop making it and telling everyone about it. It’s a perfect match of sweet juicy watermelon flesh against the sharp and salty Feta cheese and olives, balanced with mint flavour. It is Summer on a plate for me!
(Marry Berry’s recipe from Absolute Favourites)
½ small watermelon, peeled, deseeded and cut into 2cm cubes
200g feta cheese, crumbled into small cubes
50g pitted black olives in oil, halved
1 small bunch of mint, chopped
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper
1. Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
2. Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.
Once I saw this recipe on a fellow blogger’s site here. I made it the same evening but got caught up with some things so didn’t write a review, nor to say a big thank you for the recipe as the salad was delicious and became a regular addition to our winter menu.
Here is the recipe, from Mermaid’s Tresses, I have’t changed a thing, apart from fresh parsley for decoration:
1 stick of celery
1 or 2 stems from a fennel bulb
1/4 cup of black olives
A good amount of dried Italian herbs
Salt and pepper (optional)
1 teaspoon of capers (optional)
Dressing: 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 clove of Finely minced garlic
Dice the carrot, celery and fennel into 5 mm cubes, and roughly chop the olives. Toss them into a bowl and add as much of the Italian herb mix as you like. Sprinkle a good pinch of salt and pepper in as well. Mix the dressing together in a separate bowl and pour over the top of the salad just before serving.