Winter Salad Recipes

Peppers and shallots

The intense flavours in this salad are brilliant.

2 yellow peppers, cut into wedges
6 baby onions, peeled and halved
olive oil for spraying
8-10 cherry tomatoes, halved
1 avocado, sliced
5 handfuls mesclun
2-3 Tbsp balsamic vinaigrette

Place the peppers and onions on an oven tray. Spray with olive oil. Bake at 200°C for 20-25 minutes. Allow to slightly cool on a serving platter and add tomatoes, avocado and mesclun. Toss the vinaigrette through the salad and serve. Serves 4.

Asparagus and potato salad

The anticipation of new season asparagus and potatoes is always great. Team them with succulent tomatoes and the result will exceed your expectations!

2 x 250g bunches asparagus
400g new season waxy potatoes, scrubbed and cooked
4 or 5 small tomatoes, cut into chunky slices
½ cup bought herb vinaigrette OR make your own
¼ cup lemon juice or cider vinegar
¼ cup olive oil
2 Tbsp sugar
1-2 cloves garlic, finely chopped
2 Tbsp finely chopped fresh parsley

Cut the asparagus stems in thirds.
Cook in boiling water for 3-4 minutes. Cool under cold running water. If making your own vinaigrette, mix lemon juice, oil, sugar, garlic and parsley together. Cut the warm potatoes into halves or quarters. Place the potatoes, asparagus and tomatoes on a serving platter. Pour over the vinaigrette and set aside to cool. Turn gently once or twice. Serves 4.

Warm creamy chicken salad

Use a cooked chicken from the supermarket and assemble while the chicken is still warm. A really quick and easy meal.

4-6 new season waxy potatoes
salad leaves e.g rocket or lettuce mix
½ cooked chicken, broken into bite sized chunks
stuffing from one ready cooked chicken (optional)
¼ cup sundried tomatoes, finely chopped
½ cup light sour cream
¼ cup milk
1-2 Tbsp chilli mustard

Scrub the potatoes and microwave, steam or bake whole. Slice into thick rings whilst still warm. Spread a generous amount of lettuce leaves on the base of serving plates. Top with the potato slices, chicken, stuffing
and sundried tomatoes. Blend the sour cream, milk, and chilli mustard together.
Spoon a quarter of the dressing on the top of each plate and serve immediately. Serves 4.

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