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Zooped-Up Salads

Step aside, iceberg lettuce. These zooped-up salads are ideal for meal prepping or serving alongside a family feast.

GREEN FALAFEL BALLS WITH CURRIED CAULIFLOWER SALAD

Prep time: 15 min

Cook time: 10 min

Serves: 6

Ingredients
For the falafel 1 tsp ground coriander 200 ml olive oil
3 cups canned chickpeas, drained Pinch cayenne pepper 1 tbsp mustard seeds
30 g fresh parsley, stems removed Coconut oil, for frying 2 tbsp white vinegar
1/2 Onion, grated  For the salad 1 large potato, cooked
2 cloves garlic, roasted and peeled 400 g tenderstem
cauliflower, steamed		 1 tsp sugar
4 tbsp oat flour 1 cup baby rocket leaves 1 tsp white pepper
1 1/2 tsp salt, plus more to taste 100 g mangetout, steamed 1 tbsp lemon juice
1 tbsp ground cumin For the curried mayo  1/2 tsp turmeric powder
Pinch ground cardamom 1 cup soy milk 1/2 tsp garam masala powder

METHOD

For the falafel

1.Using a food processor, blend all the ingredients until thick consistency. Form into 3 cm shaped balls, slightly flattened between palms.

2. Using a non-stick pan, heat oil on a medium heat and fry the patties for 3 minutes on each side until
golden brown.

For the salad

1. Mix together all the ingredients, dress with olive oil and season with salt and pepper.

For the curried mayo

1. Blend all the ingredients until smooth. Serve with cauliflower salad and falafel.

CREAMY AVO ZOODLE SALAD WITH PUMPKIN SEED SALSA 

Prep time: 10 min

Serves: 6 

Ingredients
For the salad 1/2 cup parsley, stems removed
2 packets baby-marrow noodles,
kept raw		 1/2 cup coriander, stems removed
For the dressing For the salsa
3 avos, peeled and cored 1/2 cup pumpkin seeds, toasted
1 lemon, juice and zest 1/2 cup sunflower seeds, toasted
 1/4 cup olive oil  1/4 cup parmesan, grated
1/2 tsp garlic powder To serve
1/2 tsp onion powder Micro herbs
1/4 tsp chilli flakes Chilli flakes

 

METHOD

For the salad

1. Add the baby-marrow noodles to a large bowl. Then blend all the ingredients for the dressing in a food processor until smooth, pour a generous amount of dressing over your zoodles, and toss through.

For the salsa

1. In a bowl, mix all the ingredients and scatter the salsa mix over the salad. 

To serve

1. Serve with a sprinkle of micro herbs and chilli flakes.

PEANUT-CRUSTED TOFU WITH BLACK RICE SALAD

Prep time: 30 min

Cook time: 20 min

Serves: 4–6

Ingredients
For the peanut-crusted tofu For the dressing
1 cup peanuts, ground 1 tsp miso paste
1 tbsp cornflour 3 tbsp mayonnaise
1 tofu block, cut into 2 cm cubes 1 lemons, juice and zest
Salt and pepper, to taste Coriander
For the salad To serve 
2 cups black rice, cooked Roasted peanuts
Beetroot, alfalfa and broccoli sprouts Miso dressing
1 cucumber, halved, cored
and sliced

METHOD

For the peanut-crusted tofu

1. In a large bowl, make a coating mixture of the peanuts and cornflour. 

2. Drizzle the tofu with oil, and gently coat with peanut mixture. 

3. Using a non-stick pan, heat oil on a medium to high heat, and fry tofu until golden brown on each side. Season with salt and pepper. 

For the salad 

1. Add all the ingredients together in a bowl and mix through.

For the dressing 

1. Blend all the ingredients together.

To serve

1. Serve the tofu together with rice salad, roasted peanuts and miso dressing.


INDIAN RATATOUILLE SALAD

Prep time: 15 min

Cook time: 30 min

Serves: 6

Ingredients
For the ratatouille 
1 red onion, quartered 2 tbsp tamarind paste
6 baby potatoes, quartered
and parboiled		 2 tsp brown sugar
1 red pepper, cut in chunks Salt and pepper, to taste
2 cloves garlic, roasted and peeled
400 g exotic tomatoes, halved To serve 
2 green chillies, sliced 10 g fresh coriander, roughly chopped
1/4 cup olive oil Mixed tender leaves
1/4 tsp turmeric 1 × 410 g can cannellini beans,
drained and rinsed

METHOD

For the ratatouille 

1. Preheat oven to 220°C.
2. On a large baking tray scatter the red onion, potatoes, pepper, tomatoes and chilli.
3. In another bowl make a paste of olive oil, turmeric, tamarind paste and sugar. Add this to the vegetables and rub through. Season and drizzle with extra olive oil. Roast for 20 minutes.

To serve

1. Serve warm with fresh coriander, tender leaves and beans and season. 

 

CRUSHED CARROT SALAD WITH BRISKET CROQUETTES

Prep time: 1 hour

Cook time: 30 min 

Serves: 6 

Ingredients
For the brisket croquettes  For the salad
500 g brisket, cooked and shredded 400 g rainbow baby carrots
1/2 cup BBQ sauce Rocket leaves
1 large potato, cooked and mashed
1 cup flour, to coat  For the harissa
1 egg, whisked 2 sweet red peppers 1 tsp paprika
1 cup bread crumbs 2 garlic cloves, roasted 1 chilli sliced
Extra oil for deep frying Cumin seeds, toasted 1/4 cup olive oil
Salt and pepper, to taste Coriander seeds, toasted Salt and pepper, to taste

METHOD

For the brisket croquettes 

1. In a large bowl, add the brisket, BBQ sauce and potato. Mix through and form into 5 cm balls slightly flattened between palms. Coat the balls in flour, followed by the whisked egg and a final coating of bread crumbs. 

2. Using a deep large pot, heat oil on a medium to high heat. Deep-fry croquettes until golden and crispy.
Remove from oil and place on paper towel to drain excess oil. Season croquettes while hot. 

For the salad

1. Preheat oven to 180°C. 
2. Drizzle half of the carrots with olive oil and roast for 30 minutes. 
3. Using a peeler, ribbon the other half of carrots and serve raw for extra crisp and freshness to your salad. 
4. To assemble, mix all elements in one bowl and dress with olive oil.

For the harissa

1. Chargrill the red peppers until the skin is black. Remove from the heat and place in a bowl. Cover with cling wrap and allow the peppers to steam for 5 minutes before peeling and deseeding. 
2. Roughly chop up the red peppers and garlic, and add the rest of the ingredients. Mix through. 
3. Season and serve with carrot salad and croquettes.  

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