As I type farewell to summer, it is in fact 30 degrees and i'm sitting outside with a cup of tea after a burger theory (check out the greatness.... http://www.facebook.com/burgertheory) picnic lunch, sunning in the park! Not bad for being well into the second month of Autumn! But I can't help but reminisce of lazy afternoons with good friends and jugs of pimms and some awesome salads I created. I knew the only way I could commit to eating healthy after retuning from the lands of pan au chocolat and dream pasta was to make the healthy taste awesome!
Here are a couple of my favorite creations this summer!..
Awesome Salad 1: Lentil, Wild Rice and Nectarine
This one took a bit of preparation but I made up a big batch and ate it every day for about 4 days. As much as I love cooking and find it relaxing, being back at work and the busy start of the school year, It was fantastic to cook once and have it last 4 days! And this was just so so yummy, I did not tire of it! So if you haven't tired basil mint, it is a fantastic herb!! I've never seen it to buy in the shop but most garden places have it now, and because it's mint, it is so easy to grow! Get to know it, it has such a unique, fresh flavour!
3/4 cup of dried lentils (or 1 can, they bulk up once you cook them)
1/4 cup dry wild rice
1 corn cob
2 medium size nectarines
1 zucchini
1 large handful of basil mint, or basil and mint.
Olive Oil
Lemon or Lime juice
Salt and Pepper
Separately cook your lentils and wild rice until tender (don't mix them together they take different amounts of time to cook). Allow to cool. Cook your corn cob, (a trick I use is wrapping it in baking paper and microwaving it for 5 mins) allow to cool and shave off the kernels. Cut up the zucchini (keep it raw, don't be scared, it's much better for you!) and nectarines into similar sized pieces. Tear up the basil mint and mix through. Add cooled lentils, wild rice and corn. Toss through a little olive oil, lemon juice and salt and pepper. You don't need anything else as a dressing as the basil mint and nectarines give so much flavour. Much success!
This salad can be adapted in many ways, I often add slightly blanched green beans, avocado, cucumber, whatever I have around but the above is the essential. Also I have a particular dislike for salad onion that I just can't get over but in theory, some finely chopped spanish onion would go great in this. If you're into that sort of thing.
Awesome Salad 2: Greens, Almonds, Bocconcini and Wild Rice
salad
baby spinach
extra large handful of parsley
handful of basil
handful of beetroot leaves
1/4 cup wild rice
1/4 cup dry roasted almonds
1 small cucumber
1 small zucchini
1 handful green beans
6-8 bocconcini
dressing
basil
mint
ginger
garlic
cumin
honey
apple cider vinegar
olive oil
salad
Cook the wild rice until tender and allow to cool. Blanch the beans slightly and refresh them in cold water to keep them crisp and colourful. Chop up all the leaves and herbs together. Chop the cucumber, zucchini and bocconcini into similar sized pieces, slice the beans into small pieces. Chop the almonds roughly. Combine all.
dressing
Put the herbs, cumin, ginger and garlic in a mortar and pestle (or food processor) and smash until combined. Transfer into a jar, add honey, vinegar and oil, a little at a time, tasting to get the balance right. Shake to emulsify the dressing. Mix really well through the salad. I have found this one lasts up to 2 weeks in the fridge so don't be afraid to make up a bit of it! It's super yummy!
After all that, perhaps I'll have a Pimms and pretend summer is still here!!
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