Two Tasty Spring Salad Recipes
It’s salad season and while old favourites are always welcome, it’s fun to experiement with new recipes.
In this blog we share two delicious recipes from The Salad Book by Belinda Jeffrey (Lantern). Each recipe is easy to make and ingredients can be amended to suit smaller or larger servings.
Roasted asparagus and sauteed haloumi salad
1⁄3 cup (50 g) cornflour
200 g haloumi, cut into 5 mm thick slices leaves
and flowers from 2–3 tarragon sprigs, to garnish,
optional lemon wedges, to serve
extra virgin olive oil
sea salt and freshly ground black pepper, to taste
Barbecued steak salad with cherry tomato vinaigrette, crunchy bread and greens
This salad is a terrific example of how simple ingredients can be combined in surprisingly different ways. Basically, it’s just the makings of many a meal – a piece of steak, tomatoes, salad greens and bread – but the way you prepare each ingredient lifts the whole thing to another level, and makes it taste so special and beautiful. Although I suggest marinating the meat, if you’re short on time don’t worry about this step; just brush it with oil before putting it on the barbecue.
2 rosemary sprigs, leaves picked
2 rib-eye steaks (about 200 g each and 1.5 cm thick)
extra virgin olive oil, for drizzling freshly ground black pepper, to taste
Sea salt flakes, to taste 3–4 handfuls of assorted salad greens (I used a mixture of rocket and elk-horn lettuce in the photo), washed and gently dried
11⁄2 tablespoons good salad dressing, or to taste
CHERRY TOMATO VINAIGRETTE
1 small clove garlic, finely chopped
1 golden shallot, very finely chopped
350 g ripe cherry tomatoes, halved (tiny ones can stay whole)
2–3 teaspoons red wine vinegar sea salt and freshly ground black pepper, to taste
About 120 g pide bread
1–2 tablespoons extra virgin olive oil