lentil, quinoa + greens salad w lime + mustard dressing

lentil + greens salad w lime + mustard dressing

enormous pot of mint

It’s no secret that I don’t have the greatest green-thumb. In fact, I have a pretty great track record of killing plants. Combine that with the fact that we have a resident possum that loves anything green and leafy, and it makes it a little difficult to grow anything super delicious. But, I’m making progress I think – so far, the rosemary, chives, lemon balm and mint are all still standing. And oh my, the mint. I have so. damn. much. of it. It’s never-ending.

But really, this isn’t a post totally about mint, it’s about this salad. Because as much as I love mint on its own, mint does really special things when it’s combined with parsley and lentils and a delectable dressing.

I made this salad on the weekend for the very fancy Hannah’s birthday get-together. I wanted a salad that was sturdy, that likes (nay, LOVES) dressing, that was filling, and wasn’t going to look like it had been sitting in a hot room (you know, that sort of wilted and sad look lettuce gets if it’s been in contact with dressing for more than 10 seconds?). And I think this one fits the bill (not to mention that it’s completely allergen-friendly!). That being said, if you wanted it would be delicious with some baked tofu, or roasted pumpkin, or sourdough along side it, if you so desired.

Lastly, can we just pause on the realisation that it’s December? Where in the world did this year go, sheesh. When I think back on all that’s happened this year, and all that I’ve managed to achieve, it truly, really, boggles my mind. Finally, though, work has basically wound up for the year – only two meetings this week and then I’m on holidays! – And I’m also now allowing myself to get excited for Christmas – last night we decorated, and I’m stoked to get into some serious Christmas cooking. Which reminds me – what would be at your ideal Christmas meal? I’d love to know, so please leave a comment below.

With big, relieved, almost-on-holidays hugs, H x

fennel heart
preparing the salad
mint 1
lime + mustard dressing
lentil, quinoa + greens salad

lentil, quinoa + greens salad w lime + mustard dressing
serves 4-6
recipe notes

  • Of course, feel free to substitute regular quinoa (or what about millet? or wild rice?) instead of the red quinoa if you prefer.</em?
  • If you like, adding some wholegrain mustard to the dressing would also be a stellar idea.
  • I’ve given the cooked measurements for both the lentils and quinoa – my advice is to make a big pot of both: use some for this salad, then sequester the rest away in your fridge for easy meals the next few days.

for the salad

  • 1.5 c cooked French lentils
  • 0.5 c cooked chickpeas
  • 1.5 c cooked red quinoa
  • a generous handful of mint, chopped
  • a generous handful of flat-leaf parsley, chopped
  • 1/3 c pepitas, toasted
  • 1/2 bulb of fennel, tops removed, fronds chopped and bulb thinly sliced
  • 1 spring (green) onion, thinly sliced

for the dressing

  • juice and zest of 1 lime
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp dry English mustard
  • sea salt and pepper

Start by preparing the vegetables for the salad, chop and slice away. In a large bowl, combine all the salad ingredients and gently toss. Prepare the dressing by combining the juice, zest, oil and mustard in a glass jar, securing with a lid and shaking vigorously to combine. (Alternatively you could whisk everything in a small bowl.) Taste the dressing, and adjust the seasoning with sea salt and pepper to your liking. Pour the dressing over the salad and toss again to coat thoroughly. Store in the refrigerator until serving.

the orange-iest salad + an article

blood orange and sweet potato salad

Today I’ve got something I’m very excited to share with you: a recipe to go along with my article that appears in Chickpea’s new Winter 2013 edition! Haven’t heard of Chickpea? It’s the sweetest vegetarian and vegan quarterly floating around – gorgeous photos, writing and so many amazing ideas! I’m so grateful and excited to be involved. If you like, you can grab a copy in their online store (for now, only the digital copy is available, but the print version should be out soon!).

I won’t spoil the gist of my article for you, but it’s a very Harriet-style musing on winter. When I started thinking about this piece, I really asked myself what signifies winter to me – what evokes its shorter days and cooler nights? Blood oranges immediately came to mind – they’re one of my favourite fruits, and I love them all the more for their limited season. You appreciate them all the more, I find.

This salad – something I find myself making regularly when blood oranges are in season – is seriously delicious. Filling, flavourful and also a feast of colour for your eyes – just check out all that orange! Need I mention that it’s packed full of nutrients? Probably not (even though it is!).

Wherever in the world you might be, I hope you’re enjoying the change in seasons. Here, winter has gone and we’re heading full-throttle into summer. I’m almost wishing for those cooler days again.

blood oranges
the orange-iest salad
chickpea
blood orange + sweet potato salad w blood orange citronette

serves 4

recipe notes

  • If you’re not sure how to supreme a blood orange, check out the instructions below.

ingredients
for the salad

  • 4 sweet potatoes (900 g / 2 lb)
  • 1 sprig rosemary, leaves removed
  • 2 tbsp olive oil
  • a pinch of sea salt
  • freshly cracked black pepper
  • 1/3 c (45 g) pepitas (pumpkin seeds), toasted
  • 1 c (160 g) cooked cannellini beans (tinned is fine)
  • 2 blood oranges, supremed
  • 4 stems of dill, fronds removed and roughly chopped

for the citronette

  • 1/3 c (80 ml) blood orange juice (from 1 orange)
  • 2 tbsp olive oil
  • a pinch of sea salt
  • freshly cracked black pepper
  • 1/4 – 1/2 tsp apple cider vinegar (to taste)

Preheat your oven to 190 C (375 F) and line an oven tray with parchment paper. Quarter the sweet potatoes lengthwise, then cut into 2 inch segments. In a large bowl, toss sweet potatoes with rosemary leaves, oil, salt and pepper. Spread onto baking tray in a single layer. Place into the oven and roast for 35 minutes, until soft. Allow to cool slightly before assembling the salad.

Meanwhile, make the citronette by combining all the ingredients in a glass jar, seal with a lid and shake to combine (or whisk together in a bowl). Adjust seasoning to taste if necessary.

In a large bowl, combine roasted sweet potato with pepitas, beans, blood orange segments, and dill. Pour over dressing and mix gently to coat. Serve and enjoy.

how to supreme a blood orange

  1. Using a sharp knife, slice off the ends of the blood oranges, to reveal the top of the flesh.
  2. Turn the orange so one of the flat ends is down on the cutting board, and slice between the flesh and the pith, moving around the orange in sections, until the skin and pith is removed.
  3. Pick up the orange, and slide your knife between the membrane and flesh of one segment. Repeat on the other side of that segment, loosing it from the orange.
  4. Repeat step 3, working you way around the orange until all the segments are free from the membrane.

massaged kale salad w a maple-lemon truffle dressing

massaged kale salad w strawberries, tomatoes + maple-lemon-truffle dressing

The salad screams of the transition between winter and summer. The kale is still going strong at the markets, which are also flush with strawberries (though it’s almost the end of strawberry season…sniff) and tomatoes. What better than to combine them into a massive, delicious kale salad? Nothing, dear reader, could be better than that.

This is a picnic-friendly, make-ahead, forget-about-it-in-the-frigde-for-a-few-hours kind of salad. It actually gets better the longer you leave it sitting in its own dressing (a rare beauty in the salad game). After a little while, the strawberries and tomatoes start to release their juices, enhancing the already kick-ass dressing, which by itself is zingy and light, with a touch of I-don’t-know-what thanks to the truffle oil. The almonds are toasty and crunchy, throwing their nutty, roasted flavour profile in the mix.

I took this salad to a birthday-picnic this past weekend, and perhaps it’s just my ego (a little), but this sturdy salad seemed to go down a treat. It makes a lot, and is definitely a salad to share. Need I mention the sheer physical joy of massaging kale? You may feel a little weird at first, but kale needs love (like everything), and getting your hands in there is the best way to go about it. After its massage, and a few hours marinating? macerating? (what verb to use?!), the kale softens and becomes silky, with the dressing clinging to all its nooks and crannies.

I think I’m going to be eating riffs on this salad all summer long. It’s simple and easy to make, but incredibly to both look at and taste. My sort of food. I’m already craving the next one. Enjoy! x

curly kale
torn kale leaves
tomatoes
the pinkest strawberries
strawberries + tomatoes
fresh mint
the salad of spring
massaged kale salad

massaged kale salad with maple-lemon truffle dressing

serves 6-8

recipe notes

  • If you don’t have truffle oil, don’t worry! Use regular olive oil, and it will still taste great.
  • If you’ve got basil instead of mint, feel free to substitute! I hand mint on hand, so used it.
  • I can’t stress enough how the kale really needs a decent massage here. Don’t be meek. Scrunch, rub, and crinkle it into a massaged glory.

for the salad

  • 1 bunch (3 stems) curly kale, stems removed
  • 1/3 cup flaked almonds, toasted
  • 250 g (just over 1/2 lb) fresh strawberries, hulled and halved
  • 320 g (about 5 smallish) tomatoes, sliced into bite-size wedges
  • 1/2 cup packed mint leaves, roughly chopped
  • 1/4 cup spring onions, finely sliced

for the dressing

  • 1 tbsp maple syrup
  • juice of 1 lemon
  • 2 tbsp truffle oil
  • pinch of sea salt
  • lots (about 1/2 tsp) freshly cracked black pepper

To make the dressing, combine all ingredients in a jar and shake, or mix in a small bowl. Tear the kale leaves into bite-size pieces, similar in size to the halved strawberries. In a large bowl, combine the dressing and torn kale. With your hands, massage dressing into kale leaves for at least one minute, preferably a couple more.

Add the rest of the salad ingredients to the bowl and stir (with your hands or spoon, whatever) to combine. Here, I usually add even more black pepper, but – up to you.Refrigerate until required, but eat the same day.

truffled pumpkin and green bean salad

on the plate

I feel like it’s time I probably wrote something about Adam over here (I have, after all, just married the guy). I have a phobia about putting anything too personal out there on the internet, but I think I can overcome it for Adam.

Adam is the most driven, dedicated human being I know – this is a man who translates Julius Caesar at 11 pm, who is constantly revising vocabulary (Ancient Greek, Latin, and German are all in the mix at the moment), who is always ready to talk about ideas and concepts. His passion is the most motivating thing I can think of, and more than once has inspired me to get off my ass and do some work.

He’s all the things you could want in a partner (I’m sure everyone thinks that), and I’m so grateful that the guy from my ancient Greek art class, who helped me with an assignment, turned out to be Adam. He’s helped me grow in so many ways (and probably lots more that I’m not aware of), and seeing him develop and grow is one of my favourite things about our relationship. There is something new to love about him all the time (the other night he spent at least two hours clearing out paperwork and tidying his desk).

butternut pumpkin halves
patch of hazelnuts
lemon truffle pumpkin and green bean salad
while the pumpkin is roasting

I first made a version of this salad one weekend, stuck in an apartment at the beach on a very, very rainy day. We were going a little stir crazy, to say the least. It was good enough to brighten the shitty circumstances, and I made it again almost as soon as we got home. You wouldn’t think the combination of lemon and truffle oil would work, but it really does, especially with the sweet pumpkin.

roasted pumpkin
lemon truffle salad w hazelnuts

Truffled Pumpkin and Green Bean Salad

serves 2

Recipe notes

  • If you don’t have truffle oil, this salad will still be delicious! Use whatever good-quality olive oil you have on hand.
  • This salad could be easily made to go further by adding a few handfuls of rocket or baby spinach.
  • Serving suggestions: crusty toasted bread, roasted tofu or tempeh if you like!

Ingredients

  • 480 g (just over 1 lb) butternut pumpkin, deseeded and sliced into 1 cm half moons
  • 2 tsp olive oil
  • leaves from 4 sprigs of thyme
  • 175 g green beans, trimmed
  • 1/3 cup (40 g) toasted hazelnuts, chopped
  • sea salt and freshly cracked black pepper

For the dressing:

  • 1 tsp truffle oil
  • juice of 1 lemon
  • pinch of salt
  • freshly cracked black pepper

Preheat oven to 200 C (390 F). In a large bowl, toss pumpkin slices with olive oil, thyme leaves and salt and pepper to taste. Spread out in a single layer on a baking tray. Roast for 25 minutes, turning slices over half way through. Remove from oven and let cool for 10 minutes.

While the pumpkin is roasting, bring a medium pot of salted water to the boil. Boil green beans for 3 minutes, then drain.

Make dressing by putting all components in a glass jar, screw on the lid, and shake.

In a large bowl, toss roasted pumpkin slices, beans, dressing and hazelnuts. Arrange on a plate, with most of the hazelnuts on top. Enjoy!

MARINATED CUCUMBER AND MINT SALAD

cucumber salad

Hello there,

A quick little salad that is ready in no time, and is tasty, fresh and good for you! I (only slightly) adapted this from Hugh Fearnley-Whittingstall’s Veg Everyday, adding some toasted cashews and leaving my cucumber unpeeled. As an afterthought, you could also add some sliced chilli and a squeeze of lime juice. Delicious!

With some steamed and herby potatoes, it was a lovely lovely lunch.

Hx

MARINATED CUCUMBER AND MINT SALAD

Serves 2-3

  • 1 large cucumber
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • A handful of mint leaves, finely chopped
  • A pinch of sugar
  • Sea salt and black pepper
  • 1/3 cup cashew nuts, toasted

Slice the cucumber in half lengthways and scoop out the seeds. Thickly slice into half moons. Combine cucumber with vinegar, oil, mint, and a pinch each of sugar, salt and pepper. Toss. Leave to marinate at room temperature for 20-30 minutes before topping with cashews and serving.