DF, GF, Paleo & Ovo-Vegetarian
Skill level: Moderate
This is a heavy duty salad packed with Asian style flavours. This is no dainty side salad, it's definitely a full meal!! It’s a great way to eat more than one serving of greens and not even realise you’re eating them because there are so many flavours, textures and aromas. This salad also delivers servings of protein and healthy fats from the eggs, nuts and oils while containing no refined carbohydrates.
1 cup baby spinach
2 sprigs of mint
2 sprigs of coriander
½ teaspoon sesame oil
1 teaspoon fresh lime juice
2 boiled eggs halved
1 tablespoon chopped almonds
1 tablespoon shredded coconut
1 tablespoon coconut oil
¼ red onion diced
Stems from coriander and mint finely chopped
1 cup cherry tomatoes
1 teaspoon raw honey
1 teaspoon apple cider vinegar
GF & Vegetarian
Skill level: Moderate
This is a light salad with some punchy flavours. Fennel is a digestive so it’s great for anyone with some tummy troubles who often find fresh foods hard to digest. The figs and walnuts are great sources of calcium, potassium and magnesium. The walnuts also add some good fats, as does the olive oil. The haloumi brings the protein! Replace the haloumi with tofu for a vegan version or grilled chicken for a paleo version. Hurry and get cooking with figs before they go out of season!
½ bulb fennel sliced and with fronds removed and kept for later
3 figs halved
4 slices of haloumi approximately 1 cm thick
3 tablespoons toasted walnuts
2 tablespoons extra virgin olive oil
Pinch of good salt and pepper to season
1) Preheat oven to 200 °C.
2) Place fennel in a roasting dish and drizzle with 1 tablespoon olive oil and a tiny sprinkle of salt and pepper before placing in oven for 20 minutes.
3) Heat up a griddle pan or fry pan over a moderately high heat. When the pan is hot add
the haloumi and figs and cook for 5 minutes or until the figs are caramelised and the
haloumi is golden on both sides.
4) When fennel is cooked take it out of the oven and arrange figs, haloumi and walnuts over
the fennel before drizzling with remaining olive oil and seasoning with salt and pepper.
5) Serve immediately as a light meal or as a side dish
GF, DF, Paleo, Grain-free, Vegan
Skill level: Easy
½ medium bulb fennel, finely sliced with some fronds reserved
1 large mandarin, peeled, halved and segmented with any seeds removed
½ cup raw unsalted almonds
1 tablespoon extra virgin olive oil
Sea salt & pepper