“Roast and Serve Salad” – Sweet Potato & Halloumi

by Lou Robbie

This is such a great way to make and serve salad this summer. Your choice of roast veggies, chickpeas, halloumi and seeds on a tray then on the same tray toss through green leaves and dressing and serve into a big salad bowl! I think these roast and serve salads will be very popular this summer.

You can roast up any root veg you have in your veg box, parsnip, carrot, beets, even potatoes, cauliflower or broccoli, add some cheese if you wish and a delicious dressing to finish.

Will you try it? Let us know.

Lou x

Ingredients

  • 1 large or 3 small sweet potatoes, peeled and diced
  • 1 yellow bell pepper, washed and diced
  • 1 red onion, peeled and diced
  • 1 x 400g tin chickpeas, drained
  • salt, pepper, oil
  • 1 pack halloumi (225g), diced
  • 1/2 cup pumpkin seeds (70g)
  • 50g spinach/rocket or lettuce leaves

For the dressing

  • juice 1/2 orange
  • juice 1/2 lemon
  • 1/4 cup olive oil
  • 1 heaped teaspoon mustard
  • 1 teaspoon maple syrup
  • small pinch salt

Method:

  • Step 1: Preheat the oven 180ºC fan. Line a large baking tray with parchment paper. Put the sweet potato, chickpeas, red onion and diced pepper on the tray. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 20 minutes, checking half way through. After this time add the diced halloumi and roast for a further 15-20 minutes.
  • Step 2: Put the pumpkin seeds on a separate tray and toast in the oven, along with the veg, for about 10 minutes, check half way through- they may need more or less time.
  • Step 3:Make the dressing, add all the ingredients except the oil to a bowl, whisk well, then slowly pour the oil in while whisking to emulsify the dressing. Taste it and adjust if needed.
  • Step 4: Let the veg cool for 20 minutes then top with the green leaves, pour over the dressing, gently toss together. Lift the parchment paper and tip into a serving dish.
  • Enjoy!

The Viral – Crispy Potato Salad (VG)

by Lou Robbie

Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!

Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.

We hope you enjoy making this one,

Lou x

Ingredients: feeds 4

  • 1kg potatoes, washed and diced 1inch cubes
    1/2 cucumber, finely diced
    1 small bunch parsley, finely chopped
    1 small bunch dill, finely chopped
    1/2 cup (120g) vegan yogurt
    1/2 cup (120g)vegan mayo
    1/2 red onion, finely diced
    zest and juice of 1/2 lemon
    1 teaspoon dijon mustard
  • Salt and pepper to taste

Method:

  • Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
  • Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
  • Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
  • Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.


Spicy Chickpea and Raw Veg Salad

by Lou Robbie

The best salads are those that have a combination of textures and flavours that pop in your mouth with every fork full. This salad was inspired by the veg in my rescue box and a tin of chickpeas in the cupboard. And I remembered to pluck some mint from the garden for a hint of minty freshness to finish.

We have shared recipes for roasted chickpeas numerous times. They are so quick and easy to make and they add excitement to the plate too.

So roast and toast some chickpeas with spice in the air fryer or oven, whiz up a garlicky dressing and chop your favourite raw veggies and add juicy tomatoes for sweetness and colour.

Just lovely.

Lou 🙂

Ingredients: makes 2 big salads

  • 1/2 cup quinoa
  • For the spicy chickpeas:
  • 1 tin of chickpeas, drained use the chickpea liquid for aquafaba
  • 1 heaped teaspoon of mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika
  • 1 tablespoon olive oil
  • salt and pepper
  • For the dressing:
  • 1/2 cup olive oil, or rapeseed oil
  • 1 clove garlic, crushed
  • lemon juice from 1/2 lemon
  • dash of maple syrup
  • salt and pepper to taste
  • For the raw veggies:
  • 200g cherry tomatoes (approx 18)
  • 1 stick celery
  • 1 small bulb of fennel
  • 1/2 head broccoli
  • Small bunch of mint leaves to serve, baby leaves or finely chopped

Method:

Step 1 – Roast the chickpeas, add the drained chickpeas to the airf ryer basket, sprinkle over some mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika. Season with salt and pepper, drizzle with oil and Air fry 200ºC for 12 minutes. Or roast in the oven on a baking tray 200ºC for 20 minutes.

Step 2: Cook the quinoa in a small pot, add 1/2 cup of quinoa to 1 cup of boiling water simmer until cooked about 10 minutes, then strain.

Step 3: Make the dressing, to a small food processor add the oil, lemon juice, crushed garlic, maple, plus a small pinch of salt and pepper. Whiz until combined, pour into a jug.

Step 4: Quarter the cherry tomatoes and chop the fennel, celery and broccoli. I like mine finely chopped.

Step 5: Build the salad by adding each component to a salad bowl, drizzle over the dressing and mix. Scatter on some mint leaves, serve and enjoy.

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

by Lou Robbie

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top.