Herbed Cranberry and Chicken Salad
The secret to keeping this salad looking attractive is to dress it halfway so that the fragrant herbs retain their vibrant greens and don’t arrive at the table limp and soggy. Herbs are such a useful way to add flavour and texture to a salad. The slightly spicy chives contrast perfectly with the sweet cranberries, while the earthy parsley balances beautifully next to the stimulating blue cheese. All in all, these herbs provide an unexpected punch of flavour to this salad.
INGREDIENTS:
400–600g skinless deboned chicken thighs
1 tsp dried thyme
salt and pepper to taste
1 tsp olive oil
¼ cup water, or as needed
2 cups mixed salad leaves
½ red onion, thinly sliced
½ cup sliced chives
½ cup torn fresh parsley
½ cup torn fresh dill
¼ cup crumbled blue cheese
For the dressing:
2 Tbsp red wine vinegar
¼ cup olive oil
¾ cup dried cranberries, plus extra for garnishing
1 Tbsp Dijon mustard
1 clove garlic, finely chopped
3–4 Tbsp water
Salt and pepper to taste
METHOD
1. Season the chicken thighs with the thyme, salt and pepper.
2. Heat the olive oil in a frying pan and brown the chicken thighs on all sides. Cook the chicken until done, adding the water if the pan gets dry. Remove from the heat and allow to cool before slicing the chicken.
3. Using a hand blender, whizz the dressing ingredients until smooth.
4. Combine the mixed salad leaves with half the chicken and the red onion in a serving bowl. Season with salt and pepper and pour over half the dressing. Toss to combine.
5. Scatter over the chives, parsley, dill and blue cheese.
6. Add the remaining chicken, drizzle over the rest of the dressing and garnish with extra dried cranberries.
Tabbouleh (Parsley, Bean and Lemon Salad)
This salad is loosely based on a classic Middle Eastern tabbouleh. The most recognisable feature of tabbouleh is that the ingredients are all finely chopped. I’ve substituted chickpeas and red kidney beans for bulgur wheat, but the most common ingredient, parsley, is still a prominent player. Some new introductions are feathery dill leaves and crunchy celery, while the lemon and garlic dressing rounds it off beautifully.
INGREDIENTS:
1 x 410g can red kidney beans, drained and rinsed
½ x 410g can chickpeas, drained and rinsed
1 cup cubed cucumber
¼ red onion, diced
2 stalks celery, chopped
2 cups roughly chopped fresh parsley
2 Tbsp roughly chopped fresh dill
For the dressing
¼ cup olive oil
¼ cup lemon juice
1 clove garlic, crushed
Salt and pepper to taste
METHOD
1. Combine the salad ingredients in a bowl and toss.
2. Whisk the dressing ingredients, pour over the salad and toss well. Chill in the fridge until ready to serve.
Shawarma Salad
This is a salad that has all the deliciousness of a classic shawarma but without the meat. One of the integral parts of a shawarma is the sauce, and this dressing hits the spot: hummus, lemon and garlic, which all blend perfectly with the chickpeas, red onion and tomato, not to mention the array of aromatic spices to complement it all. Served with pita bread on the side, you’ve got your Middle Eastern street food sorted.
INGREDIENTS:
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
salt and pepper to taste
2 Tbsp olive oil
1 x 410g can chickpeas, rinsed and drained
2 cups chopped cucumber
2 cups chopped tomatoes
2⁄3 cup sliced red onion
2 cups roughly chopped fresh parsley
For the dressing:
1⁄3 cup hummus
2 cloves garlic, crushed
2 Tbsp lemon juice
1–2 Tbsp water as needed
METHOD
1. Preheat the oven to 200ºC.
2. In a large bowl, mix the spices, season with salt and pepper, add the olive oil and combine to form a paste.
3. Add the chickpeas and toss through, ensuring the chickpeas are well coated. Arrange the chickpeas in a single layer on a greased baking sheet and bake for 15–20 minutes until crispy. Remove and allow to cool.
4. Combine the balance of the salad ingredients in a serving bowl, add the chickpeas and toss to combine.
5. Whisk the dressing ingredients and drizzle over the salad.
Moroccan Cauliflower Salad
The heavily aromatic spice cumin is synonymous with Morocco, as are Medjool dates. I like using the dried version of the dates, as they’re not dehydrated, which makes them soft and sticky. As they dry, their sugars become more concentrated, making them sweeter. This Moroccan dynamic duo of dates and cumin is just what the cauliflower needs to create a dish that is reminiscent of the spice markets of Marrakesh and Casablanca, filled as they are with large, colourful and fragrant sacks of spices.
INGREDIENTS:
1 head cauliflower
1 Tbsp olive oil
4 spring onions, finely sliced
1 clove garlic, finely chopped
¼ cup chopped dried Medjool dates
½ tsp ground cumin
½ cup roughly chopped fresh parsley
½ cup roughly chopped fresh mint
¼ cup pomegranate arils
For the dressing:
¼ cup tahini
3 Tbsp lemon juice
2 Tbsp water
METHOD
1. Break the cauliflower into florets and chop into bite-size pieces.
2. Heat the olive oil in a frying pan and gently fry the spring onions and garlic for about 1 minute.
3. Add the cauliflower, dates and cumin and continue to cook for 3–4 minutes. Remove the pan from the heat.
4. Whisk the dressing ingredients and pour over the cauliflower. Toss until well combined.
5. Mix through half the parsley, mint and pomegranate arils.
6. Transfer the salad to a serving bowl and scatter over the remaining parsley, mint and pomegranate arils.
Prawn Skewer Salad
This unusual yet fun way to add prawns to a salad will take your guests by surprise. It certainly shows off the delicate pink prawns to perfection. There’s also a touch of heat supplied by the chillies. If you’re looking to create something a tad spicier, simply adjust the number of chillies used. This is a deceptively quick and easy salad to assemble that is as good to look at as it is to eat.
INGREDIENTS:
2 tsp olive oil
32 prawns, deveined and shelled, tails intact
salt and pepper to taste
1 Tbsp lemon juice
2–3 cups mixed salad leaves
½ cup torn fresh coriander
½ cup halved cherry tomatoes
2 fresh red chillies, sliced
3 spring onions, sliced
8 skewers
lemon wedges for serving
For the dressing:
½ cup white wine
2 Tbsp red wine vinegar
¼ cup olive oil
1 Tbsp crushed garlic
salt and pepper to taste
METHOD
1. Heat the olive oil in a frying pan, add the prawns, season with salt and pepper and pour over the lemon juice. Sauté until the prawns turn pink.
2. Arrange the remaining salad ingredients on a serving platter and season with salt and pepper.
3. Whisk the dressing ingredients and pour half over the salad.
4. Skewer 4 prawns per stick and place the skewers on top of the salad.
5. Pour over the remaining dressing and serve with lemon wedges.
All recipes extracted from The Ultimate Salad Book by Chantal Lascaris, R450
Salads are traditionally seen as sides, but in this book, Chantal has created recipes that make salads the main attraction. They’re simple and easy to prepare but filled with nutritious goodness and full of flavour. These creative recipes will entice even the most ardent meat-and-potatoes eaters add some green to their plates.