Unfortunately I wasn't able to bake last night for my normal Wednesday evening stress release baking session due to a horrible migraine which has been hanging around since Monday. Cooking really isn't on the top of my list of priorities when my eyes feel like they are about to make a dash for freedom from my eyelids or when your head feels like it's in an old school wine basket press being slowly turned. Ok ok I promise that the morbid self-pity session is now over.
I just thought that I would share a couple of quick recipes for some amazing salads. Yeah yeah I know, you don't win friends with salad but these two are beauties! So easy and they will win over most carnivores and are so much more interesting than your normal Greek or garden salad.
The first recipe is one which was given to me by a friend of mine who is the most amazing chef, one night Ben & I went to the little restaurant he used to own and out came the most amazing dish. Duck and pistachio sausages on a beetroot salad with a truffled honey dressing. I had to beg for the recipe for the salad dressing and the truffled honey (I bought mine from The Essential Ingredient) takes a little bit of searching to find in the shops but the effort is worth it.
Beetroot Salad with Truffled Honey Dressing
2 granny smith apples
1T truffled honey
2T light olive oil
2t good quality balsamic vinegar
Wrap the beetroot in foil and bake for 1 hour at 180 Celsius. When the beetroot is still hot rub the skin off and slice into fine matchsticks (I use a mandolin). Slice the apples into matchsticks (if you want to make this ahead of time but don't want the apple to brown, just toss it in a little lemon juice). Toss the beetroot, apple and rocket together. To make the dressing place the truffled honey, olive oil and vinegar in a little watertight container and give it a good shake. Drizzle over the salad and serve. This is also great with some toasted pine nuts tossed through.
The second recipe is one that I saw on the menu of a restaurant and one which seriously delivers on taste. Hot, salty molten haloumi with sweet fresh figs and peppery rocket... droooool. Then when you throw in the tartness of the pomegranate it becomes an almost religious experience.
Fig & Haloumi Salad with Pomegranate
4 fresh figs sliced into wedges
200g baby rocket
seeds of 1 pomegranate
1T white balsamic vinegar
2T olive oil
Slice the haloumi into little batons (like fish fingers!). To make the dressing combine the vinegar and oil in a watertight container and give it a good shake. Toss together the figs and rocket. When you are ready to serve quickly fry the haloumi in a pan or on the BBQ until golden. Quickly toss the haloumi through the salad and drizzle on the dressing. Serve immediately.