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Posts Tagged ‘Salad’

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.
The Gluten Free Table https://theglutenfreetable.com.au/

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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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Pomegranate Tabbouleh

Pomegranate Tabbouleh
Pomegranate Tabbouleh
Serves 6
This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Gather
  1. 1 cup quinoa
  2. 1 garlic clove, finely grated
  3. 3 spring onions
  4. 1 pomegranate, seeds removed
  5. 1 large cucumber
  6. 1/2 cup finely chopped mint leaves
  7. 1 cup finely chopped flat-leaf parsley
  8. 1/4 cup extra-virgin olive oil
  9. Zest and juice of 1 small lemon
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl. Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together. Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Grilled Zucchini and Quinoa Salad

Grilled Zucchini and Quinoa Salad
Grilled Zucchini and Quinoa Salad
Serves 6
My grilled zucchini salad came about the way most of my favourite meals do, entirely by mistake. I had leftover zucchini and quinoa in the fridge and freshly made pesto in a jar by the stove. The remaining ingredients have been added over the years — my favourite goat’s cheese for a salty punch and finely sliced radishes for their peppery bite. This recipe does involve some preparation, but what it creates is purely addictive.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Gather
  1. 1 cup quinoa
  2. 4 large zucchinis, quartered lengthwise
  3. 1 1/2 tablespoon extra-virgin olive oil
  4. 1/2 teaspoon sea salt
  5. 1 large garlic clove
  6. 2 spring onions, white and light green section
  7. 1/2 cup roasted almonds, plus more to garnish
  8. 1/2 teaspoon sea salt
  9. 1 1/2 bunch of coriander
  10. 6 radishes, ends trimmed, thinly sliced
  11. Zest and juice of 3 large limes, about 1/3 cup juice
  12. 1/3 cup extra-virgin olive oil
  13. 1/2 cup crumbled goat’s cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to boil in a saucepan. Add 1⁄2 teaspoon of salt and the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a large fork. Set aside to cool.
  2. Preheat a grill pan and toss the zucchini with the olive oil and salt until coated. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 5cm pieces. To make the almond and coriander pesto, blitz the garlic clove, spring onions, almonds, one bunch of coriander and lime juice in a blender until smooth. Drizzle in the olive oil until you reach a pesto consistency. Add a little more olive oil if too dry and season to taste.
  3. Combine the quinoa and two tablespoons of the pesto in a large bowl, use a fork to stir the pesto into the quinoa. Finely chop the remaining coriander and add to the bowl. Add the sliced zucchini, sliced radishes and goats cheese, season to taste then serve scattered with additional goat’s cheese and roasted almonds.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pesto and Tomato Pasta Salad

Pesto and Tomato Pasta Salad
Pesto and Tomato Pasta Salad
Serves 6
This pasta salad is simple to prepare, delicious and can be made with any ingredients you please. Throw in left over roasted vegetables or grilled protein. Gluten free and with a dairy free option, this salad is a life saver if you're hosting guests with tricky diets.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the pesto
  1. 2 cups fresh basil leaves
  2. 1/4 cup olive oil
  3. 1/4 cup shelled unsalted pepitas
  4. 1/2 teaspoon lime juice
  5. 1/2 teaspoon coarse kosher salt
For the pasta salad
  1. 250g grape heirloom tomatoes, or cherry tomatoes
  2. 12 baby zucchinis
  3. 1 tablespoon olive oil
  4. Salt and pepper to taste
  5. 500g gluten-free penne
  6. 2 tablespoons pesto
  7. 150g goats cheese, to serve
For the pesto
  1. Add the olive oil, pepitas, lime juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add basil leaves and blend until basil is well incorporated. Set aside.
For the pasta salad
  1. Cut zucchinis in half lengthwise and season with salt and pepper. In a large pan, heat olive oil on medium-high heat. Add zucchini to pan and sauté about 2 minutes on each side until lightly browned. Set aside to cool.
  2. Cook pasta in a large pan of boiling water until al dente. Drain into a large colander and rinse under cold running water to cool. Drain well and place into a large bowl along with a generous slug of olive oil. Allow to cool to room temperature before adding two tablespoons of the pesto. Stir pesto through the pasta before add the tomatoes and zucchinis and tossing to combine. Serve at room temperature, scattered with goat’s cheese.
Notes
  1. The pesto used in this recipe and all other ingredients besides the goats cheese also happen to be low FODMAP. The pesto keeps for about 3-4 days in the refrigerator and the recipe makes about one cup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Quinoa Salad With Cherries

Quinoa Salad with Cherries and Goats Cheese
Quinoa Salad with Cherries and Goats Cheese
Serves 6
The tree is wilting, the presents are unwrapped and you've got one more event before the season wraps up. The long countdown to Christmas is over and you're now planning your New Years Eve celebration. The good news is that it's totally possible to pull together a last minute menu for your guests. And with a salad recipe like this, you can do it relatively stress free. Depending on how many people you're serving, this recipe can be doubled or even tripled. Serve with simple barbecued lamb chops or just alongside hummus and some gluten-free flat breads.
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Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Gather
  1. 1 cup quinoa
  2. 1/2 cup roasted almonds, plus more to garnish
  3. 1/2 bunch flat leaf parsley
  4. 1/2 bunch fresh mint
  5. 1/2 bunch coriander
  6. 50g rocket
  7. A small fennel bulb
  8. 3 spring onions, thinly sliced
  9. Handful of radishes, thinly sliced
  10. 1/2 cucumber
  11. Juice of 1 lemon
  12. 4-5 tablespoons of extra-virgin olive oil
  13. 1 cup of cherries, pitted
  14. 1/2 cup crumbled goats cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Roughly chop the parsley, mint, coriander and rocket and add to a large bowl. Trim the fennel, cut into quarters and slice the tough core from each quarter before finley slicing. You can use a mandolin for this step if you have one handy. Add to the bowl along with the finely sliced spring onions and radishes. Trim the ends off the cucumber and finely slice into thin rounds before adding to the bowl. Add the pitted cherries to the bowl, along with any juice that may have oozed out when you pitted them.
  3. Add the cooled quinoa along with the almonds and crumbled goats cheese. Stir through the lemon juice, olive oil and season to taste with salt and pepper. Let the salad rest for at half an hour then serve, sprinkled with left over almonds and goats cheese.
The Gluten Free Table https://theglutenfreetable.com.au/

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