16 Salads That Will Actually Fill You Up
A wise, doughnut loving man once said: “You don’t make friends with salad”. Well, he’d obviously never tried these guys. Not only will they actually fill you up, but they’re bound to impress even the fussiest of dinner guests.
When we say these salads will actually fill you up, we mean it. Every single one of these flavoursome delights is guaranteed to satisfy. Onwards, with the tastiness!
A recipe from Naturally Fast Food chain LEON, who’s seventh cookbook Fast & Free is out now. Although this does not use traditional Caesar dressing, the mustard and parmesan make it highly reminiscent of one. People really do hail the kale at LEON.
Why ‘the ultimate’ we hear you cry?! Well it’s just packed so full of freshness, colour, texture, flavour and goodness. In fact we were half tempted to call it a superlative springtime salad since lesser adjectives wouldn’t fit. As ever, make sure you watch your nuts like a Jack Russell waiting for the postman, or else they can burn at a moment’s notice!
Mimi admits that salad isn’t her favourite thing – but her mushroom panzanella salad with mozzarella and caramelised onion is ‘something else’. For a salad with bells on – get panzanella-ing!
Spring is finally here and down at the Fresh Farm we’re celebrating! Patrick got us in the mood last week, when this little number appeared from the Fresh Kitchen for a quick taste testing session.
Without tahini there would be no hummus (shock horror!). But tahini has lots of other uses, it is often mixed with honey and spread on toast for a delicious breakfast. Here we are mixing it with lemon juice and a splash of olive oil to make a delectable creamy dressing. Combined with delightfully sweet butternut squash and a whole host of mouth-watering ingredients, this really is a winning recipe.
Whether it’s Moroccan music, Moroccan plates or even his new Moroccan rug, it’s fair to say our Head Chef has become quite enthusiastic about all things… Morocco. He headed there a few weeks ago for a recipe reconnaissance mission that spanned everything from the beautiful Ksar Char-Bagh (where he learned this salad recipe), to the Berber cave dwellings of the Atlas Mountains.
Not only will beetroot keep your eyes busy with its fuchsia tones, this sweet little root veggie is wonderfully versatile. When mixed with goat’s cheese, for that melt-in-your mouth tang, and walnuts, for a smooth but crunchy sensation, you have yourself a tasty, tasty, summer salad. Enjoy!
You know us at the Fresh Farm, we’re lovers of good British produce. Cue the rhubarb. It’s so British. Our Victoria is famed for including a fruity element into a dinner salad. She just loves the mix of flavours and we have to say, it works delightfully in her goat’s cheese and walnut salad. Get it while it’s hot!
Less is usually more, but when it comes to a chopped salad we think more is definitely more. More ingredients, more flavours and more textures. That’s why we’ve given you a little bit of a lot of things. Instead of going heavy on chicken, or overloading you with croutons we’ve given you just the right amount of everything, so that every mouthful takes you tastebuds on a trip. To make things extra tangy you can always very finely chop some garlic into your dressing too.
Patrick often wants his food to leap out of your plate, give you a massive bear hug and tell you how fantastic your costume is. However, since it’s Halloween, he’s tried to make this shredded chicken recipe as spooky as possible. Whilst there’s nothing scary about nutritious feel-good food, you can eat this dish whilst dressed in your scariest costume, so whilst you’ll be smiling, you’ll scare off anyone who wants you to share!
Some people have a thing about not tempting fate. We reckon life should be the exact opposite – tempt fate to do what you want at every opportunity! That’s why Chef Rachel put together this Springtime salad. Warming enough to ward off the chills but with a distinct hint of sunnier times thrown in. Hello fate. Hello springtime.
Before the age of international travel, dinner time must have been considerably less exciting. If you lived in the remote outreaches of the Hebrides, it wasn’t all that likely that you’d be eating South American cuisine. Nowadays, the whole world is our larder and though “fusion” is a hackneyed term which we tend to avoid, we love mixing far-flung ingredients. This dish combines quinoa from South America, with the flavours of an exotic Moroccan tagine. The easiest way to have a foreign escapade, from the comfort of your own kitchen.
The long saga of the pea continues… Many of you will know about the constant struggle between Patrick’s love of peas and Luke’s reluctance to pop them out of their pods (to be fair he has to pop peas by the tonne which wreaks havoc with his delicate hands). To that end Patrick has been getting inventive and asked the team down at Steve’s leaves to send over their most spanking fresh pea shoots for a new recipe. This divine little recipe was the result!
Quinoas never been in such good company! Not only is this Mexican inspired, bodacious black bean, halloumi and quinoa salad very quick to make, but it will leave you wanting more. More of that succulent halloumi marinated in paprika and more of this fresh sweetcorn, straight from the cob – not a can in sight! You should have some lovely seasonal spinach left over from your coconut dal, use this to make your salad lovely and green.
It was a man called Laocoon who once said ‘I fear the Greeks, even when they bring gifts’. Clearly the gift he was receiving wasn’t Kylie’s salad. Combining plump olives, the best feta cheese we could lay our hands on and some hearty cannellino beans, it’s a culinary Trojan horse of a dinner. The appearance of something fantastically delicious, with all sorts of health benefits hidden inside. It was our sous chef called Kylie who once said ‘Buon appetito!’.
This salad is all about fusion. Those mild curry flavours contrasted with a super fresh, zingy salad will make your fork freak out and your tastebuds jump for joy. And you know what else is so great about this recipe? It’s seasonal and radishes are our British Veggie of the Month.