Just in time for family & friend gatherings….here’s a couple of tasty Summer Salads for everyone to enjoy!! Team them up with your favourite protein on the BBQ or even just with lentil burgers for an easy dinner.
Roast Sweet Potato & Green Bean Salad
- 1kg sweet potato, peeled & cut into 2-5cm cubes
- 2Tblsp olive oil
- 1Tblsp ground cumin
- couple of rosemary sprigs
- 200g green beans, topped & tailed
- 100g rocket
- 100g feta, cubed
- 1/4C slivered almonds, toasted
- salt & pepper
Dressing
- 3Tblsp olive oil
- 1Tblsp sesame oil
- 1Tblsp tamari
- Preheat oven to 200C
- Place sweet potato in a roasting tray, drizzle with olive oil, sprinkle with cumin & rosemary,& toss to combine. Roast for 20-25mins, turning occasionally until sweet potato is soft & slightly darkened.
- To make dressing, place all ingredients into small screw top jar & shake well.
- Bring some water to the boil in medium sized saucepan steamer. Add green beans & cook for 3mins.
- Place into iced water for 1minto stop the cooking & drain.
- Place rocket on platter & arrange sweet potato, feta, green beans & toasted almonds on top. Pour dressing over & toss to combine. Season with salt & pepper.
Japanese Spinach, Rocket & Pickled Ginger Salad
- 200g baby spinach & rocket leaves
- 2 nori seaweed sheets, cut into strips
- 1 Lebanese cucumber, cut into sticks
- 4-5 pieces pickled ginger
- 2Tblsp sesame seeds, toasted
Dressing
- 2Tblsp rice wine vinegar
- 2Tblsp sesame oil
- 1Tblsp olive oil
- 1Tblsp tamari
- 1/2tsp castor sugar
- To make dressing, put all ingredients into screw top jar & shake well to combine.
- Place leaves in serving bowl, add seaweed & cucumber. Pour dressing over & lightly toss salad. Arrange pickled ginger on top & sprinkle with sesame seeds.
Both recipes adapted from the “Vegetarian Bible” by Margaret Barca