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Ultimate Spring Salads

Spring is when the mood starts to change and so should what you’re eating. Sun is out, temperature is heating up and it seems like we’re all coming out of hibernation. That goes also for our digestion too. Winter we’re able to digest heartier meals like stews and roasts a lot better but welcome back our good friend Spring (we’ve seriously missed you) means our body naturally wants to detox and become lighter after the colder months.

Naturally the world knows this too and that’s why green detoxing foods like zucchini, asparagus, lettuces and all the greens are coming into season.

Yotam Ottolenghi is a master when it comes to making something out of nothing when it comes to vegetables so we found 2 of our favourite green recipes to lighten up and detox into your Spring.

Char-grilled sprouting broccoli salad with sweet tahini

INGREDIENTSThis salad is loved even by those who claim not to like tahini.

  • 550g purple-sprouting broccoli
  • 1 tbsp olive oil 
  • Salt and black pepper
  • 40g tahini 
  • 1½ tsp honey
  • 2 tsp lemon juice
  • 1 small garlic clove, peeled and crushed
  • 1 tsp each white and black sesame seeds, toasted (or just 2 tsp white)
  1. Trim any big leaves off the broccoli and cut off the woody base of the stems. Blanch for three minutes in boiling, salted water until al dente, refresh, drain and leave to dry.
  2. Toss the broccoli in the oil, a teaspoon of salt and a large pinch of pepper, then cook on a very hot ridged griddle pan for two minutes on each side, until slightly charred and smoky. Set aside to cool.
  3. Whisk the tahini, honey, lemon juice, garlic and a pinch of salt, and slowly start to add water half a tablespoon at a time. At first, the sauce will look as if it has split, but it will soon come back together. Add just enough water to make the sauce the consistency of honey – around three tablespoons in total. Arrange the broccoli on a platter, drizzle with sauce and scatter with sesame seeds. Serve at room temperature.

Zucchini, walnut & thyme salad

INGREDIENTS – This salad should be served ASAP before zucchini gets ‘weepy’

  • 3 tbsp olive oil
  • 10g thyme sprigs
  • 1 lemon – peel finely shaved into 6 strips (avoid the bitter white pith), then juiced, to get 2 tbsp
  • 1 garlic clove, smashed with the flat side of a knife
  • 600g zucchini (a mix of green and yellow looks great, if you can find both), trimmed and shaved into long, thin ribbons with a potato peeler or mandoline
  • 60g walnut halves, roughly chopped
  • Salt and black pepper
  • 15g basil, roughly shredded

Put the oil, thyme, lemon peel and garlic in a small saucepan on a low heat and leave to infuse for eight minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. Take off the heat, leave to cool, then strain the oil into a large bowl. Pick the leaves off the sprigs and add to the oil; discard the sprigs, lemon and garlic.

Put the zucchinis, walnuts, lemon juice, a third of a teaspoon of salt and plenty of pepper into the oil, then massage the zucchinis for a minute or so – they will break up a little – then stir in the basil and serve at once.

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