Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Blood orange avocado salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup sliced white cabbage 2 cups cos lettuce leaves 1 medium avocado quartered 1 medium blood orange sliced fresh mint leaves chilli oil to serve Lemony seed mix 1/3 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup sesame seeds 1 tbsp lemon zest salt to taste 1/3 tsp cumin seeds Dressing handful fresh basil leaves handful fresh mint leaves 1/3 cup vegan mayonnaise 1/4 cup plant-based milk 1 tbsp lemon juice 1 tbsp honey salt and pepper to taste 1/2 tsp crushed chilli flakes 1 tsp lemon zest Method first off make the dressing and the zest seed mix. Place all dressing ingredients into a high-speed blender and blend until smooth. Store it in a glass container in the fridge for up to a week. For the zesty seed mix, place the ingredients into a pan and toast for 5-10 minutes on medium until fragrant and toasted. (keep a watchful eye so it does not burn). When cool, place it in a glass jar for future use! Now, to make the salad, add the sliced cabbage and cos lettuce on your serving platter, layer with the blood orange slices and avocado quarters, sprinkle the seed mix on top, some chopped mint, a drizzle of dressing, and drops of chili oil. Serve and enjoy! Photo Gallery I hope you love this outrageously delicious and unexpected salad! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
Chilli tray bake quinoa salad
Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups diced sweet potato chunks 2 cups diced Brussels sprouts 1 cup diced leeks 1 cup diced fennel 1 cup sliced or diced carrots olive oil 3-4 tbsp tomato chili sauce salt and pepper 2-3 tbsp nutritional yeast 2 cups cooked quinoa pickled red onions Pomegranate jewels sliced radishes fresh dill rocket leaves to serve Salad dressing 1 tbsp Dijon mustard 2-3 tbsp honey 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder pinch or coriander powder 1-2 crushed garlic cloves salt and pepper to taste Quick pickled red onions 1 cup water 1/2 cup white vinegar 2 tbsp sugar 1/2 tsp mustard seeds pinch of salt 1 medium red onion diced Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. Cook the quinoa accordingly to the instructions until nice and fluffy. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*
Cucumber mango salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cubed cucumber 1 1/2 cup cubed mango 1/3 cup diced shallots or red onion 1 cup butterbeans Dressing 1 tsp Korean chili powder (sub with chili powder of choice) 2 tbsp lime or lemon juice 2 tbsp honey 1 tbsp sesame oil salt and pepper to taste fresh basil to serve Method Add the diced cucumber, mango, diced red onion or shallot, and butterbeans to a bowl. Mix the dressing in a glass container, and shake until combined. Pour over the salad and serve with fresh basil and more chili flakes. Photo Gallery Hope you love this delicious and easy salad recipe* M*
Roasted vegetable bulgar wheat salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked bulgar wheat Bunch of baby carrots (sub with sliced carrots, roughly 1 cup) 1 cup cooked or uncooked baby beets, washed & sliced Bunch of Baby leeks, washed and patted dry (roughly 3/4 cup, leek rounds also fine) 3-4 shallots sliced lengthways (sub with red onion) 1 cup canned and drained chickpeas Olive oil 1 tbsp sumac 1 tsp ground cumin 1-2 tbsp honey or agave to drizzle 1/2 orange juice to squeeze 1/2 crushed pistachios Edible flowers to top Garlic salt to taste Dressing Juice of 1/2 orange (blood orange if you can find) 1 heaped tbsp tahini 1 tbsp olive oil 1-2 tbsp agave or honey 1 tsp Dijon mustard 1 tsp harissa paste( i used apricot harissa) Salt and pepper to taste Method Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave. Mix well. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden. Cook the bulgar wheat according to the instructions on the packet (I usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt and cover with a plate & it cooks by itself) Mix the salad dressing and add more liquid if needed. Once the vegetables are cooked, add the vegetables to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers. Add some sliced blood orange or orange segments of choice before serving. Photo Gallery Hope you love this scrupulous salad! M*
Smashed broccoli steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 medium broccoli heads, sliced into giant florets 1/3 cup tahini 1/2 cup canned chickpeas 9sub with butterbeans or any other white beans0 1/4 cup lime/lemon juice 1/4 cup syrup, honey or agave salt and pepper to taste chopped salted cashews toasted sesame seeds chilli flakes diced cilantro to serve chili oil for drizzle splash of lime/lemon juice Method Lightly steam the broccoli until tender, place on a baking tray, and smash with the back or a glass. Drizzle with the olive oil, nutritional yeast, salt, and pepper and bake for 10 minutes @ 180 degrees Celsius. Blend or mix the dressing ingredients and drizzle over the broccoli just before serving, along with the chopped salted cashews, toasted sesame seeds, chili oil, chili flakes, a splash of lime or lemon juice, and the chopped cilantro. Photo Gallery Hope you love this recipe as much as I do! It’s delicious;) M*
Quinoa salad jars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 cups cooled cooked red quinoa (cook according to packet instructions) Sliced vegetables like radishes, cucumber, tomatoes & asparagus Rocket leaves Canned beans like butter beans, chickpeas ect Salad dressing 1 tbsp Dijon mustard 2 tbsp honey 1 tbsp sesame oil Heaped 1 tbsp mayonnaise or tahini Warm water to smooth out the dressing Salt and pepper to taste Method Layer the salad jars with the leaves on top, and the dressing at the bottom, drizzle over the salad some oil to keep fresh. Keep in the fridge for two days, dip out onto a plate, mix & enjoy! Photo Gallery Hope you love these salad jars, they are just delicious! M*
Cauliflower tabouli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M*
Israeli cous cous pumpkin brittle salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
