Knowing how to make a good, hearty salad is such a satisfying and useful skill. Being able to nourish your body with lots of delicious vegetables without compromising on flavour is the key to eating well - there is no sacrifice here!
Globe artichokes are such a fab vegetable - packed with antioxidants, vitamins, polyphenols, and fibre - they are wonderfully good for you. They are a labour of love to prepare, which is why we like having a jar in the pantry on standby so they are ready to go.
Here we’ve paired them with creamy butter beans, flavourful sun-dried tomatoes, juicy Kalamata olives, capers, creamy feta, fresh rocket, and a crunchy pangrattato for texture. So simple and so good.
This salad is truly the gift that keeps on giving - the flavours marinate over time and it only gets better and better (add the rocket and pangrattato before serving). You can also jazz this up as you please, or makeover your leftovers.
Some ideas for variations - use fresh mozzarella in place of feta, add in fresh tomatoes when they are in season, or toss the salad through pasta to make it go even further.
This is also delicious with tinned fish such as tuna, sardines, or anchovies for extra protein and Omega-3 goodness.
We’ve always been big fans of a grain salad, and this super grain salad with roasted mushrooms truly hits the spot. Juicy mushrooms, crunchy nuts, creamy cheese, toothsome grains, and fresh rocket come together beautifully in this wholesome salad. We will often make this for weekday lunches as it keeps well and is very satisfying.
This is also great with barley, pearl couscous, quinoa, or the grain of your choice.
If you want to make this salad in advance, don’t add the nuts, seeds, or rocket until you’re ready to serve. This will ensure they keep fresh and crisp. You can make a big batch on the weekend and portion it out. The salad will keep in the fridge for four to five days.
We hope these recipes provide you with some fresh and satisfying nourishment in the weeks to come.
Happy cooking!
With love,
Annabel and Rose
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Antipasti salad with artichokes and feta
Ready in 10min
Serves 2-3
Suitable for GF / RSF / V
Ingredients
2 Tbsp extra-virgin olive oil, plus extra to serve
2 cloves garlic, thinly sliced
½ tsp chilli flakes (optional)
1 tsp dried oregano
Finely grated zest of ½ a lemon
2 x 400g cans butter beans, drained and rinsed
1 Tbsp red wine vinegar
1 tsp Dijon mustard
½ cup thinly sliced sun-dried tomatoes (6 halves)
1 x 170g jar artichoke hearts
¼ cup chopped pitted Kalamata olives
1 Tbsp drained capers
1 Tbsp olive brine
2 Tbsp finely chopped parsley
2 large handfuls of rocket
50g feta cheese, crumbled
A sprinkle of pangrattato, to serve (optional, see Note)
Method
Heat oil in a pot over medium heat. Add garlic, chilli flakes, oregano, and lemon zest and cook until aromatic (1 minute). Stir in the beans, vinegar, and Dijon and cook for another minute until warmed through. Turn off the heat and set aside to infuse while preparing the remaining ingredients.
Place sliced sun-dried tomatoes, artichokes, olives, capers, olive brine, and parsley in a large mixing bowl. Add your bean mixture to this and stir everything thoroughly. Toss through the rocket and crumble over feta and pangrattato, if using. Season to taste with salt and pepper and transfer to serving bowls.
Notes
• If you leave out the rocket and pangrattato, this will keep for up to four days in a sealed container in the fridge. Add rocket and pangrattato before serving.
• To make pangrattato, place one slice of day-old sourdough or gluten-free equivalent, torn into small pieces in a large mixing bowl with 2 Tbsp of olive oil. Toss to combine, then transfer to an oven tray and bake at 180ºC fanbake until golden and crispy (10 minutes). You can also toast breadcrumbs in a heavy frypan.
Super grain salad with roasted mushrooms
Ready in 45min
Serves 4-6
Suitable for GF / RSF / V
Ingredients
¾ cup uncooked freekeh, rinsed
6 Tbsp extra-virgin olive oil, divided
1 clove garlic, finely grated
1 tsp thyme leaves or ½ tsp dried thyme
½ tsp salt
Freshly ground black pepper, to taste
800g mixed mushrooms, quartered if small, torn, or coarsely chopped
Finely grated zest of 1 lemon
4 Tbsp lemon juice
½ packed cup chopped soft herbs, such as parsley, dill, chives, coriander
¼ cup chopped tamari almonds or roasted almonds
¼ cup toasted pumpkin seeds
Two large handfuls of rocket
100g feta, crumbled (optional)
Method
Preheat your oven to 200ºC fanbake. Bring a large pot of salted water to the boil. Add the freekeh and cook until tender (about 30 minutes). Strain and set aside to cool.
Place 4 Tbsp oil, garlic, thyme, salt, and pepper in a large bowl and mix to combine. Add mushrooms and toss to coat. Transfer the seasoned mushrooms to two large roasting trays. Spread out to a single layer and roast until mushrooms are golden and slightly crispy (10-15 minutes). Allow to cool.
Place the cooked grains in a serving bowl. Add the lemon zest and juice, remaining 2 Tbsp oil, and toss to combine. Mix through the chopped herbs, nuts, and seeds. Then add the roasted mushrooms, rocket, and feta and gently toss to just combine.
Check seasoning and adjust to taste.
