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Posts Tagged ‘Lunch’

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.
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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.
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