Salad days

Lunch Lady recipes - Summer salads - issue 13


Herbed Quinoa Salad with Roasted Zucchini + Eggplant and lemon + tahini dressing (Serves 6–8)

For the lemon + tahini dressing:

  • juice of 1 lemon
  • 3 tbsp (60ml / 2 fl oz) tahini
  • pinch of salt flakes
  • cracked black pepper
  • 1 tsp (5ml / 0.17 fl oz) honey
  • 3 tbsp (60ml / 2 fl oz) cold water, or a little more as required
  1. Shake all of the ingredients, starting with 3 tbsp of cold water, together in a jar. Shake vigorously until the dressing is completely smooth.
  1. Add a little more water, as necessary, if the dressing is too thick.

For the roasted zucchini + eggplant:

  • 350g / 12.3oz zucchini
  • 400g / 14oz eggplant
  • 4 tbsp (80ml / 2.7 fl oz) olive oil
  • salt + pepper
  1. Preheat the oven to 220°C / 425°F / Gas Mark 7.
  1. Chop the zucchini and eggplant into medium to large chunks. Drizzle with the olive oil, salt and pepper, and toss to coat.
  1. Arrange on a baking tray and roast in the oven for 30–35 minutes, turning halfway through, or until tender and golden.
  1. Remove from the oven to cool slightly, or cool to room temperature.

For the herbed quinoa:

  • 1 cup (160g / 5.6oz) raw quinoa, rinsed well
  • 2 cups (500ml / 17 fl oz) water
  • 1/4 tsp fine salt
  • 1 tbsp (20ml / 0.7 fl oz) olive oil
  • zest of 1 lemon
  • extra salt + pepper, to season
  1. Rinse the quinoa well under running water until all soapy residue is removed.
  1. Tip the quinoa into a medium-sized saucepan, and then add in the water and fine salt.
  1. Bring to the boil with the lid on before removing the lid, reducing to a simmer and cooking for 10–15 minutes or until the water has disappeared and the quinoa is tender. Skim any foam from the top of the quinoa while it’s simmering, and discard it.
  1. Once the quinoa is cooked and no water remains, toss through the olive oil, lemon zest, and extra salt and pepper to taste. Set aside to cool slightly.

To assemble the quinoa salad:

  • 1 batch of cooked quinoa
  • 3 cups (750ml / 25 fl oz) of soft green herbs (such as dill, parsley and mint), roughly chopped
  • 1 batch of roasted zucchini + eggplant
  • 1/2 cup (70g / 2.5 oz) toasted almonds, roughly chopped
  • 1/2 cup (50g / 1.8 oz) golden raisins or currants
  • tahini + lemon dressing
  • zest of 1 lemon, optional
  1. In a large salad bowl, stir together the cooked quinoa and the freshly chopped herbs.
  1. Scatter the roasted vegetables on top.
  1. Sprinkle over the almonds and raisins.
  1. Drizzle over the dressing and add the extra lemon zest, if you’d like.


Roasted Cherry Tomato Pasta Salad with Capers, Lemon Zest + Quick Pickled Onions (Serves 6)

For the quick pickled onions:

  • 100ml / 3.4 fl oz red wine vinegar
  • 1 1/2 tbsp (30ml / 1 fl oz) maple syrup
  • pinch of fine salt
  • 1 red onion, thinly sliced
  1. Pour the vinegar, maple syrup and salt into a wide-mouthed jar. Pop on the lid and shake well to combine.
  1. Add in the finely sliced onion, pop the lid back on and shake to combine. Push the onions down into the vinegar to submerge.
  1. Allow the onions to sit for at least 10 minutes. They’ll keep for up to 3 days in the fridge.

For the roasted cherry tomatoes:

  • 750g / 1lb 10oz cherry tomatoes
  • 2 tbsp (40ml / 1.35fl oz) olive oil
  • 1 tsp salt flakes
  • cracked black pepper
  1. Preheat the oven to 220°C / 425°F / Gas Mark 7.
  1. In a large, deep roasting tray, scatter the tomatoes and drizzle with the olive oil, salt and pepper. Toss gently to combine.
  1. Roast in the oven for around 20 minutes, or until the tomatoes are slightly blistered and have softened.
  1. Set the tray aside to cool slightly, keeping the juices at the bottom.

To assemble the pasta salad:

  • 500g / 1lb 1.7oz dried pasta shapes, such as farfalle
  • 2 tbsp (40ml / 1.35 fl oz) olive oil
  • zest of 1 lemon
  • salt + pepper
  • 1/2 cup capers, drained
  • 1 bunch of flat-leaf parsley, roughly chopped
  • tray of roasted cherry tomatoes with their juices
  • few tbsp of quick pickled onions
  • 200g / 7oz creamy feta cheese, crumbled
  1. Cook the pasta according to the instructions on the packet, making sure to keep it al dente!
  1. Tip the cooked pasta into a colander and rinse with cold water to remove any excess starch. Shake off excess water.
  1. Tip the rinsed pasta into a large salad bowl and toss through the olive oil, lemon zest, salt and pepper.
  1. Toss through the capers and chopped parsley.
  1. Scatter with the roasted tomatoes and their juices, a little of the pickled onions (to taste) and the crumbled feta cheese.
  1. Serve at room temperature.


Peach + Radicchio Salad with Blackberry Vinaigrette, Toasted Pepitas + Goat’s Cheese (Serves 6)

For the blackberry vinaigrette:

  • 1 tbsp (20ml / 0.7 fl oz) olive oil
  • 3 tbsp (60ml / 2 fl oz) balsamic vinegar
  • 1/2 tsp (5ml / 0.17 fl oz) honey
  • pinch of salt + pepper
  • 1 cup (125g / 4.4oz) fresh or frozen (and thawed) blackberries
  1. In a large jar, pour in the olive oil, vinegar, honey, and salt and pepper. Shake well to combine.
  1. Add in the blackberries, crushing a few of them with the back of a fork, and shake again to combine.
  1. Set aside for half an hour to let the flavours combine.

For the toasted pepitas:

  • 1 cup (150g / 5.3oz) pepitas
  1. Toast the pepitas in a dry frying pan over medium heat for 2–3 minutes, or until they start popping and turning golden. Remove them from the heat and let them cool.

To assemble the peach + radicchio salad:

  • 2 small radicchio, washed and dried
  • 2 baby cos lettuce, washed and dried
  • 1 large handful of basil leaves
  • 2 ripe peaches, stones removed and sliced into large slices
  • 75–100g / 2.6–3.5oz marinated goat’s cheese
  • blackberry vinaigrette
  • 3–4 tbsp toasted pepitas
  1. Scatter the washed radicchio, cos lettuce and basil leaves on a large platter.
  1. Arrange the sliced peaches over the top.
  1. Crumble over the goat’s cheese.
  1. Drizzle over a few tablespoons of the blackberry vinaigrette.
  1. Finally, scatter the toasted pepitas over the salad.


Lunch Lady blog - issue 13 - salad days

Crunchy Coleslaw with Spicy Peanuts, Seeds and Maple + Lime Dressing (Serves 6–8)

For the maple + lime dressing:

  • juice
  • 1 lime
  • 2 tbsp (40ml / 1.35 fl oz) olive oil
  • 2 tbsp (40ml / 1.35 fl oz) maple syrup
  • salt + pepper, to taste
  1. Shake all of the ingredients together in a small jar. Set aside.

For the spicy peanuts – (Makes 1 cup)

  • 1 cup (150g / 5.3oz) roasted peanuts
  • 1 tbsp (20ml / 0.7 fl oz) maple syrup
  • 1 1/2 tsp salt flakes
  • 1/4 tsp cayenne pepper
  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  1. Toss together all the ingredients in a small roasting pan, and then roast in the oven for 8–10 minutes or until the peanuts are golden and sticky.
  1. Let the peanuts cool slightly before transferring them to a jar.

For the toasted seeds – (Makes around 1 cup)

  • 1/2 cup (65g / 2.3 oz) sunflower seeds
  • 1 tbsp (20ml / 0.7 fl oz) sesame seeds
  • 1/2 cup (75g / 2.6 oz) pepitas
  • pinch of salt flakes
  1. In a dry frying pan over medium heat, toast the seeds for 2–3 minutes or until golden.

To assemble the coleslaw:

  • 1 small head of red cabbage, washed, dried and finely shredded
  • 1 cup (250ml / 8.5 fl oz) coriander leaves
  • 1 cup (250ml / 8.5 fl oz) mint leaves, torn
  • 1/2 cup (70g / 2.5oz125ml / 4.2 fl oz) toasted seeds
  • maple + lime dressing
  • 1/2 cup (75g / 2.65oz) spicy peanuts
  • extra coriander and fresh chilli, to serve
  1. In a large salad bowl, toss together the shredded cabbage, the coriander and mint, the toasted seeds and the dressing.
  1. Sprinkle over the peanuts and any extra coriander or chilli to taste.

These recipes are from issue 13 of Lunch Lady Magazine. If you like this and would like more recipes, articles and craft ideas you can download the digital version of the mag from your app store and purchase digital issues here

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