Summer salads
BLOOD ORANGE, FENNEL AND DILL SALAD
OF GF NF
Serves: 2-4
For the salad:
• 3-4 blood oranges, peeled and sliced
• 2 small fennel bulbs, trimmed and very thinly sliced (save any fronds for decorating)
• 3 echalion shallots, peeled and finely sliced
• 225g (1 cup) baby spinach, washed
For the dressing:
• 100g (¾ cup) silken tofu
• 60ml (¼ cup) white wine vinegar
• 2 tsp dijon mustard
• 2 tsp sugar
• 2 tbsp water, approx.
• 1 small clove garlic, peeled and crushed
• ½ small bunch (approx. 10g) fresh dill, roughly chopped
1 Place all the ingredients for the dressing into a blender and whizz until very smooth, reserving a little dill. Add a little more water if it’s too thick.
2 Arrange all the salad ingredients on plates or 1 large platter. Drizzle over the creamy dressing and top with the chopped fennel fronds and dill.
Per 100g
Calories 42, Fat 1.1g, Saturates 0.2g, Carbohydrates 4.2g, Sugars 3.3g, Protein 2.8g, Salt 0.16g
HERITAGE TOMATO PANZANELLA
SF NF
Serves 4-6
For the salad:
• ½ ciabatta loaf, preferably stale, cut into chunks
• 400g mixed heritage tomatoes, ideally a mix of sizes and colours
• ½ tsp sea salt flakes
• 1 red pepper, deseeded and halved
• 1 yellow pepper, deseeded and halved
• 1 red onion, peeled and finely sliced
• Fresh basil, a small bunch, leaves only
For the dressing:
• 1 large clove garlic, peeled and crushed
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June 2018
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