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Quinoa salad
Kumera salad
Autumn salad
Rainbow chard and beetroot salad
New Potato and Dandelion Green Salad New potato and dandelion green salad
New Potato and Dandelion Green Salad Warm salad with pan-fried artichokes, rocket, pinenuts and smoked cheese/tofu
New Potato and Dandelion Green Salad Crunchy Winter Salad

RECIPES

Salads (7)

Quinoa salad from Dominika Grossy
vegan, gluten-free, serves 8

• 2 cups cooked quinoa (use absorption method as you would with rice; only takes 15 minutes)
• 1/2 small bunch or 1/4 large bunch of celery, chopped
• 1 bunch parsley, chopped
• 1-2 cups walnuts and/or pecans, whole
• 1 cup apricots, chopped
• lime rind, grated
• juice of 1-2 limes

1 Place all, except lime juice, in a large handy bowl and mix together
2 Add lime juice to each serving as you go – stops edges of celery going brown

OPTIONS
• add oil of choice (olive, flax, evening primrose)
• use more nuts (pepitas or almonds)
• substitute lemon for lime or orange for the lime and apricots
(May 2007)

Kumera salad from Caroline Harris, Dave's mum
vegan, wheat-free, serves 4

• 1.5kg kumera (orange sweet potato)
• rocket and/other other greens
• oil for roasting
• 3 large avocados, sliced or cubed
• 1 tsp salt

1 Cut sweet potato into chunks. In a large mixing bowl, toss with oil and salt. Place chunks in an oiled roasting pan and roast in a 190°C oven for 45 minutes until soft (use a fork to test). Turn with spatula a couple of times during roasting. 
2 Allow to cool and place on a bed of rocket and/or other leafy greens, drizzle a little balsamic vinegar and extra oil if desired and sprinkle a little pepper to taste. Add avocado tossed in lemon juice to prevent browning. Serve immediately.

OPTION: Add steamed cooled broccoli or green beans.
(December 2007)

Autumn salad from Dominika Grossy
vegan, gluten-free, raw, serves 1-3, depending on how much you like salad!

• 3 pears (Buerre Bosc is best although Williams is almost as good)
• 1 bunch rocket
• a generous handful or two of pinenuts

1 Chop the rocket and pears
2 Place in bowl(s)
3 Sprinkle pinenuts on top
(February 2008)

Rainbow chard and beetroot salad from Jo Rose
This simple and colourful salad is a great way to use the stem of the chard. Delicious served with fresh bread topped with goats' cheese.

serves 2
• a collection of multi-coloured chard stems, cleaned and diced
• 2 small beetroot, cubed
• 1 capsicum, diced
• 1 small red onion, diced
• 2 stalks of celery, diced
• 3 garlic cloves, minced
• herbs, to taste (parsley, thyme, basil)
• splash olive oil
• splash balsamic vinegar
• salt and pepper, to taste

1 Combine chopped vegetables in a bowl.
2 Add herbs, oil, vinegar, salt and pepper.
(October 2008)

New Potato and Dandelion Greens Salad
from Renata Field

• 1 bunch dandelion greens, tough stems removed
• 750g new Kipfler potatoes
• 1 1⁄2 tsp dijon mustard
• juice and zest of 1 lemon
• 1⁄4 cup extra virgin olive oil
• salt and freshly ground black pepper to taste
• 2 tbsp pine nuts
• 1 clove garlic, finely chopped

1 Boil potatoes until just fork tender; about 10–15 mins depending on size.
2 Combine lemon juice, oil and mustard in medium-sized bowl with tall sides. Whisk throughly.
3  Add 3⁄4 of the lemon zest to dressing and whisk 15 secs.
4 Add salt and pepper to taste.
5 Drain potatoes and cover to steam while preparing rest of salad.
6 Rinse dandelion greens well and dry. Tear leaves into two.
7 In a small sauté pan, add pine nuts along with garlic and dry toast until golden and hot.
8 Toss greens in the dressing then add potatoes.
9 Transfer to serving plate and top with remaining zest, pine nuts and garlic.
(February 2010)

Warm salad with pan-fried artichokes, rocket, pinenuts and smoked cheese/tofu
from Renata Field 

serves 4 as a side salad

• 600g Jerusalem artichokes 
• 2 tbsp olive oil
• 2-3 cloves garlic, finely chopped
• dash or two white wine vinegar
• 60-70g rocket 
• 100g smoked cheese (use smoked tofu for a vegan alternative), cubed or in strips 2cm long
• handful pinenuts
• juice of a lemon

1 Scrub artichokes well but don’t peel them.
2 Slice each into rounds about 1⁄2cm thick dropping into a bowl of water with lemon juice as you go. When done, drain and dry with kitchen paper or tea towel.
3 Heat olive oil in a pan, add artichokes and pan-fry over slow-medium heat until golden, about 10 mins (should have started to soften). Cover and simmer another about 10 mins, tossing every few minutes to ensure they don’t blacken.
4 Meanwhile, wash and dry rocket, chop/cube cheese or tofu. Dry roast pinenuts until golden then roughly chop and mix through rocket.
5 When artichokes are soft to the touch, turn up the heat a little, add a little more oil and garlic and toss a few mins.
6 Add a dash of white wine vinegar and toss, turn down heat, cover and allow to cook 1 min, then remove from heat, season with salt and pepper
7 Combine cheese/tofu with rocket and pinenuts, toss with a little more olive oil and vinegar and then top with the artichokes and serve.

Crunchy Winter Salad
from Janne King


serves two for lunch or three to four people as a side dish to a hearty soupfridge

• 4-6 leaves of savoy cabbage rolled up and cut finely
• 3 apples, diced and coated in the juice of a lime
• 1 red onion, finely chopped
• 1 yakon, peeled and sliced thinly

1 Place cabbage on plate or in bowl
2 Add apples, onions and yakon and toss
3 Dress with a little olive or macadamia oil and salad topping mix
4 Serve with a slice or two of Grain Bakery's barley and rye bread (fresh or lightly toasted)
(August 2010)


 
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