salad Archives - Page 3 of 3 - My Capital Plate

Easy pearl couscous salad

By Lisa @ My Capital Plate on December 12, 2016 | 1 Comment

The tree is up, presents are wrapped, and the girls are well and truly in festive mode.

Yes, Christmas is coming, and I must say – I’m pretty excited.

Sure – our social schedule looks a little crazy (actually, the kids’ social schedule looks a lot crazy), and little J thinks its pretty fun to remove all the baubles from the lower half of the Christmas tree on a daily basis, but we are heading into the holiday break with gusto.

And while there has been a lot of eating out (and takeaway on the way home from various events), there have also been some home-cooked meals. One such meal featured this rather tasty salad – when I had a particular craving for this almost pearl couscous.

And boy was it simple and quick to throw together.

Pearl couscous, cooked for 8 minutes or so, to which I added cucumber, cherry tomatoes, olives, parsley, lemon juice and olive oil – to give the dish a little Mediterranean vibe.

No recipe needed, lovely people. Just add the lemon juice and olive oil to taste, with a little cracked pepper for good measure. And feel free to throw in any other fresh herbs you might have on hand too.

Stir, and serve (in a little Christmas bowl if you are feeling so inclined!).

We dished this salad up with some baby spinach and grilled chicken. And it made for a wonderful lunch the next day, when the flavours had developed even more.

A lovely little Summer salad indeed.

Herbed Yoghurt Potato Salad

By Lisa @ My Capital Plate on October 24, 2016

As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!

An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus that I could make it in the morning and let the flavours develop throughout the day.

A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
3/4 cup natural yoghurt
2 tbs whole egg mayonnaise
1 tbs red wine vinegar
1 tbs Dijon mustard
100g dill pickles, chopped
3 green shallots, sliced thinly
Handful chopped herbs (I used dill and mint, but parsley would work nicely too)

Boil the potatoes until tender, then set aside to cool slightly. Dice.
Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
Cover and place in the fridge until required.

Turkey Avocado Cobb Salad (and how I cook perfectly boiled eggs)

By Lisa @ My Capital Plate on October 21, 2016 | 1 Comment

It’s no secret that I am a fan of loaded salad bowls for dinner. Not only do they generally hit the ‘health’ target – they are a great way to use up leftover ingredients in the fridge (particularly at the end of the week when I find myself with lots of bits and pieces in the crisper drawer).

And so this Turkey and Avocado Cobb Salad came to be!

Lettuce, tomatoes, carrots, capsicum, avocado and tasty cheese. With some chopped turkey breast, a little bacon and a boiled egg for protein. A long ingredient list, yes, but so very easy to throw together at the end of a long work day. With the only things requiring any real attention are the boiled eggs and bacon!

As for a dressing – well this was pretty simple too. A little mayonnaise, jazzed up with some lime juice and chilli sauce.

And just like that – dinner was served. I’d give you a recipe – but there really is no need. Just go with what you have, and enjoy!

Although I can share my method for boiling eggs with you – as I think I’ve now mastered it…

Place the eggs in a saucepan, cover with water, and bring to a boil. Once at a boil, turn off the heat and leave your eggs in the water for 4 minutes (covered). After 4 minutes, place the eggs in a bowl of iced water and leave for 5 minutes or so. Peel and enjoy!

Warm honeyed sweet potato salad

By Lisa @ My Capital Plate on September 2, 2016

Yesterday there were hopeful signs of Spring in the air. I left my heavier jacket at home, and embraced the shining sun and blue skies when I went to collect Miss C from school.

Today? Well sadly I can’t say the same thing. The temperature has dropped, my heavy jacket was definitely required for the school drop off, and I can hear the rain falling steadily as I sit here typing.

But chilly days make for great ‘catch up on work’ days, so I’m doing just that. Starting with a long overdue post – on a recipe that has become quite a favourite in our household nonetheless!

Warm Honeyed Sweet Potato Salad.

A.k.a. a great compromise when you want salad for dinner, but the weather calls for something warm too.

I really love how quickly this salad comes together. It would be a lovely little side dish, although it easily extends to a main course.

Simply – sweet potatoes – sliced and drizzled with spices and honey – then roasted. Piled atop a bed bed of lettuce and purple cabbage, and sprinkled with parsley, almonds and persian feta. Completed with a warm honey vinegar dressing.

But now…where did I put my slippers??

Warm Honeyed Sweet Potato Salad (serves 2)

1 large sweet potato, scrubbed and sliced
1/2 tsp ground cumin
1/4 tsp ground cinnamon
2 tbs honey
2 cups mesculin lettuce
1 cup shredded purple cabbage
2 tbs flaked almonds
2 tbs persian feta
2 tbs chopped parsley
1tbs white wine vinegar
1/4 cup orange juice

Preheat oven to 200C, and line a baking tray with baking paper.
Place sweet potato on tray, and spray with olive oil spray. Sprinkle with cumin and cinnamon, and drizzle with 1tbs honey. Roast for 30-40 minutes or until tender.
Meanwhile, combine 1 tbs honey, vinegar and juice in a small dish, and microwave until warmed through.
Place salad leaves and cabbage into two large serving bowls. Top with the cooked sweet potato, almonds, feta and parsley. Drizzle with warmed dressing.

Warm Chicken and Quinoa Salad

By Lisa @ My Capital Plate on June 28, 2016

If I needed any reassurance that we are a long way from Summer, the fact it was minus 4 on my morning walk was proof enough. Crunchy white grass met me as I stepped outside, and the neighbourhood cars were covered with a thick layer of frost.

I was pretty warm with my 4 layers of clothing on (plus gloves and beanie), admittedly, although my nose wouldn’t stop running and I returned home with a nice ‘red cheek’ glow. And my cravings throughout the day were a long way from the salads I normally have for lunch. Instead I opted for a big plate of comforting pasta, without a moment’s hesitation.

Although salads do tend to lose their appeal in Winter, this one was still a winner. The fact it was warm probably helped, and the quinoa added a nice feeling of ‘bulk’ to what was, in all reality, a rather light dinner.

I opted to oven-bake the chicken (free house heating!), although you could quite easily pan-fry the chicken too – if that is your preference. And feel free to play around with the ingredients – depending what you have on hand!

Warm Chicken and Quinoa Salad (serves 2)

1/2 cup quinoa, cooked per packet directions
2 x small chicken breasts (or one large)
Juice and zest of half a lemon + extra
1 tbs olive oil + extra
1 tsp minced ginger
1tsp minced lemon grass
chopped sundried tomatoes and pitted kalamata olives (as many as you like)
A few handfuls of baby spinach
1/2 cucumber, diced
The kernels from one corn-cob
1/2 avocado (or more if you like), sliced
a handful of chopped parsley and coriander + extra to serve

Preheat oven to 200C.
Combine the lemon juice, zest, oil, ginger and lemon grass in a small bowl.
Place chicken and in a baking dish, and pour over the oil mixture. Turn to coat well. Bake for 40 minutes or until cooked through.
Meanwhile, combine the remaining ingredients, and divide among serving bowls. Top with the sliced chicken and remaining herbs. Drizzle with a little olive oil and a squeeze of lemon juice.

What about you? Do you crave salads in Winter?

Sweet Potato Buddha Bowl

By Lisa @ My Capital Plate on June 6, 2016

What a wet and wild weekend that just was!

We stayed mostly in the warmth and comfort of home, with some baking and lots of games being the name of the weekend. We did, however, sneak out for a little parents-only dinner which was rather lovely too – and we are officially converted to the efficiency and cost-effectiveness of Uber!

And while I finished the weekend with a belly-warming balsamic roast beef, with all the Sunday roast sides, I made a promise to myself that I would clear the archives first before posting “live”.

And this spectacular sweet potato buddha bowl has been lying dormant in the archives for too long, despite being quite the tasty mid-week meal.

And not to mention healthy.

Inspired by a Taste Magazine recipe (you can find the recipe online here), it took less than half an hour to make. I used quinoa in place of freekeh, and built the salad with roasted sweet potato, mushrooms, cherry tomatoes, kale (that had been ‘massaged with olive oil), and some crunchy salad seeds.

Made all the more special with a spicy roasted capsicum sauce on the side (simply roasted capsicum, blanched almonds, chilli flakes, olive oil and balsamic vinegar – processed until smooth).
Yes, friends, this is now one of my favourite ‘go to’ salads. Great for lunch, and substantial enough for dinner too.

BBQ Pork Rainbow Salad

By Lisa @ My Capital Plate on June 1, 2016

The slow cooker is well and truly ‘out’ on our kitchen bench at the moment, and a lot of curries and stews are appearing on our weekly menu. However, a review of my photo archives revealed a couple of salads that were simply too delicious not to share.

Such as this BBQ Pork Rainbow Salad, that was inspired by a Taste Magazine edition (although I can’t for the life of me find the actual recipe anywhere!)

What I do remember, is that it was super easy to throw together. Loaded with lots of different vegetable, textures and tastes. Resulting in a dinner that was not only nutritious, but also packed with flavour. And colour.

I purchased the BBQ pork from our local Chinese takeaway, which sat perched atop a big salad – built with lettuce, avocado, red cabbage, celery, red onion, carrot and some sauteed bok choy. Finished with some chopped red chilli and ginger, to taste.

Definitely a salad that I will be making again!

Roasted pumpkin, quinoa and feta salad

By Lisa @ My Capital Plate on April 20, 2016

It’s safe to say, I’m a salad girl.

Perhaps it was ingrained in me when I was young – when a big bowl of salad would make an appearance on the family dinner table every other night. Although, on reflection, those salads were pretty standard and definitely reflective of the time. No mesculin or interesting tomato varieties – just plain ol’ icerberg lettuce, white onion, carrot and cucumber, topped with sliced cheddar cheese and drizzled with, most probably, French dressing. Out of a bottle.

Then came high school, when I would usually spend my lunch money on a freshly made salad roll (being sure to ask for ‘no beetroot’ as it made the roll soggy by lunchtime).

Flash-forward to uni, where my love of salad continued. In fact, with a ‘poor’ uni student budget meaning a lot of my meals consisted of hot chips and beer from the uni pub after class, I really looked forward to the treat of a warm chicken salad a few times a week from a favourite local cafe.

Over the years, my salads have become a little fancier. The local greengrocer stocks a good range of interesting salad leaves, tomato varieties and I should probably take out shares in avocados given the amount I consume! And while cheddar cheese doesn’t normally feature in my salads any more, other cheeses, such as feta, sure do!

I’ve heard that famous catch-cry “you don’t win friends with salad”, but l I beg to differ. For a salad that graced our dinner table over the weekend, when we had some dear friends around for a BBQ, did not disappoint. And I’m pretty sure that our friendship remains intact. Despite salad, a roasted pumpkin and feta salad in fact, being served.

I could give you the recipe – but there really is not a lot to it. Simply slices of jap pumpkin and red onion, drizzled with olive oil and baked for 30 minutes at 180C. Then drizzled again – this time with balsamic vinegar – and roasted for a further 20 minutes until golden.

Combined with a cup of cooked quinoa (I used white as that was what I had), a pile of mesculin and a cup of various mini tomatoes which I had halved. Finished with a liberal amount of crumbled feta and a squeeze of lemon juice.

Yes I think this love affair will be a long one!

What about you? Are you a salad fan?