Eat Now: Two Fresh Side Salads

Skip the pre-prepared salad tonight and try one of these easy-to-prepare, fresh side salad recipes instead...

Toasted broccoli with sesame, garlic and soy

600g broccoli, cut into smallish sprigs of similar size

3-4 tbsp olive oil

3 cloves garlic, finely sliced or chopped

1 red chilli, deseeded + finely chopped (optional)

2 tsp sesame seeds, toasted

Soy sauce to finish

Few drops sesame oil (optional)

Bring a large pan of water to the boil, blanch the broccoli for one minute, and drain.

When cool, pour a little olive oil onto your hands and rub over the broccoli, so it is coated but not actually oily. Heat your heavy frying pan or griddle until it is really hot – a drop of water should sizzle furiously.

Add the broccoli pieces. You are aiming to scorch them slightly, so turn them once they have dark­ened (tongs are ideal) and toast the other side, then remove to a serving dish. There will be some smoke – put on your extractor or open a window!

In the small pan, heat the remaining oil and add the garlic. Fry gently until the garlic turns golden but do not let it burn.

Add the chilli (if you’re using it) towards the end of cooking. Now shake some soy sauce and a few drops of sesame oil over the broccoli, along with half the garlic and half the sesame, and shake or stir to coat.

Sprinkle the remaining garlic and sesame over the broccoli to garnish and serve.

Carrot, chickpea, coriander and tahini salad

In a bowl mix 1 large tablespoon of tahini with the juice of half a lemon, 2 tablespoons of water and 2 tablespoons of very good extra virgin olive oil.

Season with salt and pepper to taste and add 1 small bunch of finely chopped coriander. Next add 1 can of drained chickpeas and lastly add about 500g of grated carrot. If the salad is too thick, add a little more water. Check for seasoning. 

Recipes

Skip the pre-prepared salad tonight and try one of these easy-to-prepare, fresh side salad recipes instead...

Toasted broccoli with sesame, garlic and soy

600g broccoli, cut into smallish sprigs of similar size

3-4 tbsp olive oil

3 cloves garlic, finely sliced or chopped

1 red chilli, deseeded + finely chopped (optional)

2 tsp sesame seeds, toasted

Soy sauce to finish

Few drops sesame oil (optional)

Bring a large pan of water to the boil, blanch the broccoli for one minute, and drain.

When cool, pour a little olive oil onto your hands and rub over the broccoli, so it is coated but not actually oily. Heat your heavy frying pan or griddle until it is really hot – a drop of water should sizzle furiously.

Add the broccoli pieces. You are aiming to scorch them slightly, so turn them once they have dark­ened (tongs are ideal) and toast the other side, then remove to a serving dish. There will be some smoke – put on your extractor or open a window!

In the small pan, heat the remaining oil and add the garlic. Fry gently until the garlic turns golden but do not let it burn.

Add the chilli (if you’re using it) towards the end of cooking. Now shake some soy sauce and a few drops of sesame oil over the broccoli, along with half the garlic and half the sesame, and shake or stir to coat.

Sprinkle the remaining garlic and sesame over the broccoli to garnish and serve.

Carrot, chickpea, coriander and tahini salad

In a bowl mix 1 large tablespoon of tahini with the juice of half a lemon, 2 tablespoons of water and 2 tablespoons of very good extra virgin olive oil.

Season with salt and pepper to taste and add 1 small bunch of finely chopped coriander. Next add 1 can of drained chickpeas and lastly add about 500g of grated carrot. If the salad is too thick, add a little more water. Check for seasoning. 

 by Kirsty Hale, Riverford Cook

www.riverford.co.uk