Two Christmas salads

SHARE

These two fresh and vibrant salads are a perfect addition to your Christmas Day feast.  With only a couple of days until Christmas, you can take the pain out of planning your Xmas feast accompaniments by serving up these tasty Christmassy salads.  If you’re after new flavours at the table this festive season, you must try the recipes below.  These colourful summer salads are simple to make and look great on the table.  Merry festive season everyone!

Quinoa salad with edamame, courgette, spinach and pomegranate

PREP TIME:  20 MINS

COOK TIME:  20 MINS

SERVES:  8-10 PEOPLE

INGREDIENTS
500g red quinoa
Vegetable or chicken stock to cook quinoa in
1 pack frozen shelled edamame
4 small-to-medium-sized courgettes
Juice of one lemon
2 tablespoons olive oil
120g baby spinach
1 pomegranate
1/4 cup chopped Italian parsley
red onion, diced
1/2 Dressing

DRESSING
1 jar capers and juice
1 jar of olive oil (fill the caper bottle)
Juice of one lemon
Salt and pepper

METHOD
1. Cook the quinoa according to the pack. I do it in my rice cooker, using the ratio of 1 cup of uncooked quinoa to 1 cups of water with stock in it.

2. While this is cooking, take a peeler and peel courgette ribbons. Pop into a bowl and drizzle with the olive oil and lemon juice, season with salt and pepper and set aside.

3. Next, heat a small pan to a medium heat and add a tablespoon of olive oil. Cook the red onion for 4-5 mins, until softened. Set aside on a paper towel.

4. Bring a pot of water to boil, add the edamame and cook for 2-3 mins. Drain and run under cold water.

5. Once the quinoa is cooked, fluff with fork, tip into a large salad bowl and allow to cool.

6. In a blender combine all the dressing ingredients and blend until smooth. Mix the edamame, courgette, spinach, chopped parsley and red onion through the quinoa. Pour over the dressing and combine gently.

7. Take the pomegranate and cut it in half around the middle. Holding one half over a bowl, hit the pomegranate with the back of a knife and the seeds will drop out. Repeat with the other side. Sprinkle over the salad and serve.

Green bean salad with radish, bacon and almonds

PREP TIME:  20 MINS

COOK TIME:  20 MINS

SERVES:  8-10 PEOPLE

INGREDIENTS
450g green beans
4 tablespoons chopped almonds
6-8 coloured radishes
120g bag spinach
4-5 slices streaky bacon

DRESSING
1 small shallot, finely chopped
1 teaspoon Dijon mustard
4 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

METHOD
1. Pre-heat oven to 200degC.

2. Cut the ends off the beans on a diagonal. Bring a large pot of water to boil and blanch the beans for about a minute. Pour into a colander and run cold water over to stop them cooking. Set aside to drain.

3. Thinly slice the bacon and cook on a high heat in a pan until crispy. Drain on a paper towel.

4. Tip the almonds onto a baking tray with baking paper and cook for 4-5 mins until golden brown. Remove and set aside.

5. With a mandolin (or sharp knife), thinly slice the radishes. Next, roughly chop the spinach.

6. Add all the ingredients for the dressing into a bowl and thoroughly combine with a whisk.

7. Place beans on a large platter and combine, using your hands, with the radishes, spinach and dressing, making sure everything is coated.

8. Just before serving, sprinkle over the bacon and almonds.