Early summer salads


Earlier this year I went to see a film called ‘Balls, Barriers and Bulldozers’ it was a documentary about the Easton Cowgirl’s football tour to the West Bank. After the film I bought some Palestinian Zaytoun olive oil from the little stall the Easton Cowboys had set up in the independent microplex cinema. It’s really tasty and a bit peppery. They gave me a free packet of Za’atar which is a middle eastern mix of toasted sesame seeds with thyme, sumac and salt. Inspired by a couple of recipes I pulled out of a magazine I made these two salads up but I wasn’t concentrating and got the dressing round the wrong way. (I actually think it works better this way). I blame it on the fact that I’ve been ill and just really wanted to eat spaghetti hoops.

Spelt, Avocado and Radish SaladIMG_8755

  • 200g Farro Dicocco spelt (Waitrose/Ocado)
  • 1-2 large shallots, thinly sliced
  • 8 radishes, thinly sliced
  • 6-7 cherry tomatoes, halved
  • 1/2 re pepper, sliced
  • 1 tbsp tahini
  • 1/2 tbsp pomegranate molasses
  • Juice of 1/2 a lemon
  • Splash of water
  • Toasted sliced almonds, sunflower and pumpkin seeds
  1. Heat some water in a small pan then add the spelt and bring to the boil, simmer for 15 mins until cooked.
  2. Drain the spelt and leave to cool.
  3. Chop/slice all the veg and combine with the spelt in a shallow bowl.
  4. Mix the tahini with the molasses, lemon juice and add a splash  of water if you need then pour it over the salad.
  5. Top with the toasted seeds/nuts.

Quinoa, Fennel and Carrot SaladIMG_8746

  • 100g white, black and red quinoa
  • 2 small carrots, sliced using a peeler
  • 1/2 bulb of fennel, thinly sliced
  • 2 spring onions, sliced
  • 2 tsp za’ater
  • Juice of half a lemon
  • 1 tbsp (Palestinian) olive oil
  • 1/2 tbsp maple syrup
  • Small handful of fennel leaves
  1. Heat 360ml water in a small pan then add the quinoa and bring to the boil, simmer for 15 mins until cooked. The water should all be absorbed into the quinoa.
  2. Let the quioa cool for a few minutes then mix in the carrot, fennel and onions.
  3. Mix the za’atar with the lemon juice and olive oil and syrup and pour over the salad.
  4. Garnish with the fennel leaves.



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