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 soup

• 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)