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Spiced sweet potato and chickpea salad

Spiced sweet potatoes and chickpea salad
Serves 4
Simple baked sweet potatoes topped with a chickpeas salad and easy as could be harissa yoghurt dressing. Delicious, vibrant, healthy, and naturally gluten free.
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Gather
  1. 2 large sweet potatoes, washed and sliced into wedges
  2. Sea salt
  3. Freshly ground black pepper
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon cumin
  6. 2 tablespoon olive oil
  7. ½ cup plain Greek yogurt
  8. 1 tablespoon harissa paste
  9. 1/2 teaspoon finely grated lemon zest
  10. 1 300g can chickpeas, rinsed and drained
  11. 100 g roasted almond kernels, roughly chopped (set aside a few to serve)
  12. 1/2 cup coriander, roughly chopped
  13. 1/4 preserved lemon, with flesh removed and thinly sliced (like real thin)
  14. 3 tablespoon dukkah
Make
  1. Preheat your oven to 200C. Add the sliced sweet potato to a large mixing bowl then sprinkle over a generous pinch of salt and pepper, and the paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over a large baking tray, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through then set aside.
  2. Meanwhile, place yogurt in a small bowl; season with salt and pepper then add harissa paste and lemon zest and gently swirl ingredients.
  3. For the simple chickpea salad, combine the chickpeas, almonds, coriander and preserved lemon in a mixing bowl and season with salt and freshly ground back pepper.
  4. To serve, place wedges of roast potatoes on to plates and top with chickpea salad then spoon over harissa yoghurt dressing. Top with additional almonds and dukkah and serve.
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Blistered Corn and Tomato Salad

Blistered Corn and Tomato Salad
Blistered Corn and Tomato Salad
Serves 4
A delicious vegan twist on a classic roasted corn salad - this one is made with roasted tomatoes and drizzled with a thick coriander dressing.
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For the salad
  1. 1 cup cooked and cooled quinoa or brown rice
  2. 500 gm cherry tomatoes
  3. 2 tablespoons extra-virgin olive oil
  4. Corn kernels, from 2 corn cobs
  5. Garlic clove, peeled
  6. 2½ cups, finely chopped baby kale
  7. 3/4 cup chopped coriander
  8. 1/3 cup roast almonds, roughly chopped
  9. Sea salt and freshly ground pepper, to taste
For the dressing
  1. Dressing
  2. 1/2 avocado
  3. 1 lime, juiced
  4. 1/2 cup coriander
  5. 1/2 tablespoon olive oil
  6. 1 clove garlic
  7. Freshly ground pepper
Make
  1. For the dressing, puree all ingredients in a blender or food processor until smooth. Adjust seasonings if necessary.
  2. For the salad, preheat oven to 200C then toss tomatoes in 1 tablespoon of oil and arrange on a baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to break down, 20–25 minutes. Set aside to cool.
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn and a whole garlic clove and a pinch of salt. Cook until corn is browned well and charred in spots - about 5 minutes. Remove and set aside to cool (discard garlic).
  4. In a large bowl, combine the quinoa, corn, tomatoes, kale, and coriander. Add the almonds, coat with dressing and toss to serve.
Notes
  1. The tomato and corn can be prepared a day before - for super quick assembly on the day.
The Gluten Free Table https://theglutenfreetable.com.au/

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Roast Beetroot Salad

Roast Beetroot Salad
Roast Beetroot Salad
Serves 4
This delicious salad with beetroot and goats cheese is packed full of healthy goodness.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Gather
  1. 1/2 cup (100g) black lentils, soaked overnight
  2. 3 large beetroots, washed and trimmed
  3. 1/4 cup (60ml) olive oil
  4. 1/4 cup (60ml) apple cider vinegar
  5. 2 tsp raw honey or pure maple syrup
  6. Finely grated zest of 2 oranges
  7. 1 cup rocket, washed
  8. 1/2 cup chopped flat-leaf parsley leaves
  9. 1/4 cup (40g) hazelnuts, toasted
  10. 150 grams goats cheese
Make
  1. Preheat oven to 200°C. Rinse and drain lentils, then place in a saucepan and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 10-20 minutes until tender. When the lentils are almost cooked, add 1 teaspoon salt and continue to simmer until tender. Drain and rinse under cold water, then place in a large bowl.
  2. Wrap beetroot in foil and place on a baking tray. Roast for 40 minutes or until cooked through. Remove from the oven and set aside in their foil for 15 minutes. When cool enough to handle, unwrap and slip off the skins. Chop beetroots into bite-size pieces and add to the lentils.
  3. Whisk olive oil, vinegar, honey and a pinch of salt in a small bowl, then pour over the salad. Add orange zest, salad leaves, parsley and walnuts, and season to serve.
The Gluten Free Table https://theglutenfreetable.com.au/
           

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Grilled Pumpkin and Pomegranate Salad

Grilled Pumpkin and Pomegranate Salad
Grilled Pumpkin and Pomegranate Salad
Serves 4
Grilled pumpkin, pomegranate and a garlicky yoghurt dressing combine in a salad bursting with flavour. With a balanced combination of opposing flavours and textures, this is truly a recipe which is more than just the sum of its parts. Delicious served alongside any grilled protein, this salad is wonderfully versatile.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the salad
  1. 1 Spanish onion, finely sliced
  2. 1/2 cup (120ml) white wine vinegar
  3. 300 grams pumpkin sliced to 1cm
  4. 1 tablespoon olive oil
  5. Seeds from 1/2 pomegranate
  6. 1/4 cup pumpkin (pepita) seeds
  7. 2 cups baby rocket leaves
  8. 1 tablespoons black sesame seeds
For the dressing
  1. 1 cup (250 ml) natural yoghurt
  2. 1 teaspoon tahini
  3. 2 cloves garlic, crushed
  4. 1 tablespoon lemon juice
Make
  1. Place onion in a small bowl and add vinegar. Let sit at room temperature for 30 minutes to an hour to pickle slightly and loose some of its sharpness. Place pumpkin in a large bowl. Add oil and toss to coat. Heat a char grill pan or large frying pan over medium-high heat. Cook pumpkin for 5 to 7 minute each side or until browned and tender. Set aside to cool.
  2. For garlic yoghurt sauce, combine ingredients and stir until smooth. Season to taste with sea salt and freshly ground black pepper. If the dressing is too thick, add water (a little at a time) until it's a looser consistency.
  3. Combine remaining ingredients in a bowl, adding roasted pumpkin, onion, pomegranate and pumpkin seeds. Toss to combine. Drizzle with yoghurt dressing and scatter with black sesame seeds.
The Gluten Free Table https://theglutenfreetable.com.au/
 

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