Grilled Lemon & Watermelon Herb Salad

Grilled Lemon & Watermelon Herb Salad

Grilled Lemon & Watermelon Herb Salad

 

In summer we eat salads almost every day, but it can be pretty easy to get bored of all the usual ingredients such as cos, rocket, avocado, tomato, capsicum…

So to keep things interesting I try and mix things up by picking something a little more unusual like mango, watermelon or lemon, and then varying the way I serve it, e.g. raw, grilled or roasted.

One of my favourite combinations to date is this grilled lemon and watermelon herb salad.

 

Grilled Lemon & Watermelon Herb Salad

 

I cut the lemon into slices and then gently grill it, which gives it a slight caramelised flavour and makes them a lot more edible.

Instead of lettuce or spinach leaves I use large leaf herbs such as basil, mint and parsley, which give this salad a beautiful fragrance and herbaceous flavour.

Watermelon and radish add a touch of pink, along with contrasting textures and flavours, and last but not least, heirloom cherry tomatoes go beautifully with all of the above and give the salad some juicy body.

I’ve now taken to growing my own herbs and heirloom cherry tomatoes so that I know they’re organic/spray free. But if that’s not an option for you, fresh herbs and cherry tomatoes are easy enough to find in most supermarkets these days,  just be sure to wash them well!

 

Grilled Lemon & Watermelon Herb Salad

 

If you want to keep the effort to a minimum for this salad you can simply dress this salad with olive, avocado or hemp oil, with a drizzle of lemon. Otherwise, I’ve included a quick lemon vinaigrette that you can whizz up in seconds in a blender, or simply shake in a jar if you can’t be bothered washing your blender!

I hope this vibrant salad has given you some fresh inspiration, and of course feel free to adapt it to whatever ingredients you have to hand.

If you make this grilled lemon and watermelon herb salad, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

 

Grilled Lemon & Watermelon Herb Salad

 

GRILLED LEMON & WATERMELON HERB SALAD

Makes: 1 medium salad/Serves 2
Prep time: 30 minutes

Salad

1 lemon
1/4 watermelon
2 handfuls cherry tomatoes (look for heirloom for the different colours)
2 handfuls fresh basil
2 handfuls fresh mint
2 handfuls fresh parsley
4 pink radish
salt + pepper to season

Dressing

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp grated fresh ginger
2 tsp dijon mustard
1 tsp raw honey (optional)
pinch Himalayan pink salt
ground black pepper to taste

To make the dressing combine all the ingredients in a food processor and blend until well combined. Alternatively, place ingredients in a jar with a lid and shake well.

Preheat the oven to 180ºC grill. Cut the lemon into 5mm thick slices, place on a lined oven tray and put under the grill for approximately 10 to 20 minutes, or until the slices start to caramelise and turn a little golden round the edges. Remove from the oven and allow to cool.

Meanwhile prepare the salad ingredients. Remove the rind from the watermelon and cut into bite sized cubes. Wash the tomatoes and slice in half. Wash and slice the radishes. Wash the herbs and tear the leaves off the stems – try and keep the leaves whole to avoid the torn edges browning.

To assemble the salad toss all the salad ingredients together in a bowl. Drizzle over the lemon dressing and season with salt & pepper as desired.

I also like to finish off my salads with some edible flowers if I have them. I used basil flowers in these photos but any edible flowers would work well.

 

Grilled Lemon & Watermelon Herb Salad

 

 

 

 

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

 

Need some fresh inspiration for your dinner repertoire?

Have you ever found yourself standing in front of the fridge at 6pm, thinking “what the heck am I going to make for dinner tonight?”

I find myself in this position on a regular basis, though to be fair, it’s all my own doing.

I’m not a planner when it comes to meals, unless it’s something I want to test or shoot. I prefer having a fridge (or garden) full of fresh ingredients and waiting for inspiration to hit.

More often than not it does, but when it doesn’t, this is my go to solution.

 

Try this one tray roast vegetable salad ready in under 60 minutes.

Or in other words, roast parsnip, carrot and broccolini salad with wild kraut and coconut yoghurt.

This recipe could have any number of vegetables in its name because the whole point is to use whatever you have in the fridge at the time.

 

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

 

No recipe needed.

It’s a dish so simple, if you know how to roast vegetables you don’t need to follow a recipe.

If you don’t know how to roast vegetables then I’ve put it all in the recipe down below.

To prepare this salad start with two types of root vegetable – whatever’s in season or takes your fancy. Peel, cut and toss in oil, salt and pepper. Put these on to roast while you prep the next two vegetables, which will ideally a bit softer and greener. For these photos I used broccolini and asparagus, but you could equally use zucchini, bok choy, kale, capsicum…etc.

When the root vegetables have been cooking for around 20 minutes, add the softer vegetables on top and return to cook for another 10 minutes, or until they’re all cooked through.

While the vegetables are cooling, prep your choice of protein. I used poached eggs here, but you could also use smoked salmon, cooked chicken breast, black beans, chickpeas, lentils, tofu, nuts, cheese….whatever floats your boat!

 

Putting it all together…

The most fun part is putting it altogether. On a large dish or platter, layer the vegetables and toss through some baby spinach leaves (because you can never have too many greens!). Add a dollop of unsweetened coconut yoghurt, sprinkle over some almond dukkah (recipe link below), some sauerkraut and lastly fresh herbs.

And voila! You’ve just whipped up a gourmet meal in under 60 minutes that’s packed full of plant based goodness, loaded with healthy proteins and fats and packed with flavour.

This warm vegetable salad s also an impressive dish for a gathering, and any leftovers make for a great lunch the next day. Simply add a few more fresh green leaves and you’re good to go.

 

When you try this recipe, let me know!

Leave a comment below and tell me what you think! What vegetables or protein did you use? Also be sure to tag your picture #swoonfood on Instagram. Enjoy!

 

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

 

Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

Serves: 4 to 6

Prep time: 20 minutes

Bake time: 30 minutes

4 parsnips
4 large carrots
1 bunch broccolini
1 bunch asparagus
2 handfuls baby spinach
Olive, avocado or macadamia oil
Salt & pepper

Protein (Choose one): Poached eggs Fried Tofu Cooked chicken breast Smoked salmon

To Serve: Almond dukkah Coconut yoghurt (I used Raglan’s unsweetened) Kraut (I used Forage & Ferment’s Wild Kraut) Fresh herbs

Preheat the oven to 180ºC fan bake and line one large oven tray with baking paper or mat.

Peel the parsnips and carrots and chop into strips. Place on the lined oven tray, toss with 1 Tbsp oil and spread out so there’s no overlapping to ensure even cooking. Place in the oven for 30 minutes or until golden.

Meanwhile wash and trim the asparagus and broccolini. Toss with a little oil, salt and pepper. When the parsnips and carrots have been in the oven for 20 minutes and have started to colour, add the asparagus and broccolini on top. Cook for a further 10 minutes or until they’re cooked to your liking.

To serve, lay the roasted vegetables on a plate, toss with spinach, add your protein of choice, sprinkle over some kraut, a dollop of yoghurt and some dukkah.

 

 

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Fennel, Beetroot & Kale Slaw

 

After discovering that kale is one of the easiest plants to grow organically, we’ve ended up with an abundance of this amazing leafy green in our veggie garden and I just can’t use it fast enough!

This wasn’t always the case however, and it has been a bit of trial and error to get to this point.

When we planted our first curly kale plants they grew beautifully for six months and I was furiously blending it into smoothies, making numerous batches of kale chips (my all time favourite recipe being these smokey BBQ kale chips) and super food slaws.

But as time went on we watched our beautiful organic kale plants slowly become infested with white fly, aphids and a number of unidentifiable little mites.

We tried all the natural remedies like blasting them off with a hose and spraying the leaves with a mild soapy solution, and when that didn’t work we tried the organic bug sprays from the garden centre.

It eventually got to the point where there were so many bugs on our curly kale that it became impossible to clean them off before eating, so we sadly we had to pull the plants out and compost them.

 

Fennel, Beetroot & Kale Slaw

 

Not one to give up easily, this year I tried planting a different type of kale to see how it faired, and so far so good! Our new cavalo nero plants have grown beautifully (if a little crazily!), and once again I can barely use them fast enough!

With all this beautiful dark green kale piling up, I decided it was high time I created a new kale slaw recipe given my last two: smoke and fire slaw with coconut, lime and ginger and kale and beetroot slaw with spicy chilli and ginger dressing were so popular!

To create a super slaw all you need is a couple of colourful root vegetables that can easily be sliced or grated, some nuts or seeds for a bit of crunch, and a dressing to bring it altogether.

For this new recipe I decided to use a combination of fennel, beetroot and kale. Fennel has a beautiful crunch and mild aniseed flavour which combines perfectly with the sweet beetroot and bitter kale. Toss it altogether with fresh herbs such as parsely and mint, toasted hazelnut dukkah and a spicy turmeric ginger dressing, and you have a very flavoursome plant based super slaw!

This slaw is packed with phytonutrients, antioxidants and fibre thanks to the kale, beetroot and fennel. Turmeric and ginger provide beautiful anti-inflammatory properties, but be sure to include the black pepper as it’s piperine content ensures the active ingredient in turmeric (curcumin) is more efficiently absorbed. Parsley provides powerful alkalising properties that fight acidosis in the body (the state where disease can occur), and mint is very calming and soothing for the digestion. The hazelnut dukkah adds a lovely crunch and adds a source of protein from the nuts and seeds, so you can eat this slaw simply on it’s own or as a beautiful accompaniment.

I hope you love this Fennel, Kale & Beetroot Slaw, and if you make it I’d love to hear from you!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

 Fennel, Beetroot & Kale Slaw

 

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Serves: 4
Prep time: 30 minutes  

8 stems kale (curly or cavalo nero)
1 beetroot
1 large bulb fennel
1 handful parsley
1 handful mint

Dressing:
3 Tbsp raw apple cider vinegar
3 Tbsp extra virgin olive, hemp, macadamia or avocado oil
3 Tbsp water
1 tsp raw honey
1 clove garlic
2cm piece ginger
1 tsp ground turmeric
1/4 tsp pink Himalayan salt
1/4 tsp ground black pepper
pinch cayenne pepper

Dukkah:
1 cup hazelnuts
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp coriander seeds
1/2 tsp pink Himalayan salt

Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, then transfer to a large mixing bowl.

Peel and grate the beetroot and add to the bowl.

Wash the fennel and use a sharp knife or mandolin to finely slice into rounds, then add to the bowl.

Lastly, rinse the parsley and mint, discard the stems and add the leaves to the bowl. Toss all the ingredients together until evenly combined.

To make the dressing:

Place all the ingredients into a high speed blender or food processor and blend until smooth. Add as much of the dressing as you like to the slaw and toss to combine. Any leftover dressing can be stored in the fridge for up to 5 days.

To make the dukkah:

Place the hazelnuts into a 160ºC oven and roast until they just start to change colour – approximately 10 minutes. Remove from the oven, allow to cool then gently rub the skins off and roughly chop.

Place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices – this should only take a minute or two. Remove the seeds from the pan and combine with the pink salt and chopped hazelnuts.

Sprinkle over the slaw and store any leftovers in an airtight jar at room temperature. The dukkah will keep for months.

 

Fennel, Beetroot & Kale Slaw

 

Root Vegetables with Spinach, Tahini & Dukkah

Root Vegetables with Spinach, Tahini & Dukkah

Root Vegetables with Spinach, Tahini & Dukkah

 

There’s nothing particularly special about this root vegetable salad. Warm roasted carrots, parsnip and beetroot, tossed with baby spinach leaves. Not super new or exciting.

BUT, the addition of a drizzle of tahini and sprinkle of almond dukkah literally picks this salad up and shoots it into another stratosphere!

I admit I’m guilty of putting this combination of tahini and dukkah on everything at the moment (which you may have seen on my Instagram) but it honestly works like magic!

It literally goes on everything from salads, to scrambles. And while the dukkah might sound complicated to make, it really only takes a few minutes and then you’ve got a jar full that will last you for weeks!

This recipe for root vegetables with spinach is one of my salad staples at the moment. It’s a quick and easy meal that’s bursting with flavour and loaded with plant based nutrition. You can change up the root vegetables depending on what’s in season or what you have to hand, and sweet potatoes, yams or turnips all work equally well.

Root vegetables grow underground so have the ability to soak up a large amount of nutrients from the soil. They’re packed with antioxidants, vitamins A, B, C, potassium and magnesium, to list a few. They’re a good source of complex carbohydrates, providing slow-release energy that won’t spike your blood sugar, and dietary fibre which keeps you feeling full and is great for the digestive system.

To create this salad the root vegetables are roasted in a little oil and freshly ground pink Himalayan salt and black pepper. While still warm, you then toss the vegetables with baby spinach leaves (or any leafy greens of your choice), and drizzle with tahini and a sprinkle of almond dukkah.

If you want to switch it up, this lemon tahini dressing also works amazingly or you could simply use a good hummus. If tahini is not something you like or can eat, another match made in heaven is almond dukkah and unsweetened coconut yoghurt.

I hope you love this little combination as much as I do and let me know what else you use it with in the comments below! Enjoy!

 

 

Root Vegetables with Spinach, Tahini & Dukkah

 

Root Vegetables with Spinach, Tahini & Dukkah

Serves: 4
Prep time: 30 minutes  

4 carrots
4 parsnip
2 beetroot
2 large handfuls baby spinach leaves
pink himalayan salt + black pepper
2 Tbsp coconut or olive oil for roasting

Almond Dukkah:
1/2 cup almonds
3 Tbsp sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp caraway seeds
1 Tbsp cumin seeds
1/2 tsp pink Himalayan salt

To Serve:
3 Tbsp unhulled tahini
3 Tbsp hazelnut dukkah

Preheat the oven to 180ºC fan bake. Cut the tops off the beetroot, peel, then cut into bite sized wedges. Toss with 1 tablespoon of oil until evenly covered, then spread onto a lined baking tray and season with freshly ground pink salt and black pepper. Place the beetroot in the centre of the oven to bake for approximately 30 minutes, or until you can easily slice with a knife.

Next peel the carrots and parsnips, cut in half lengthways then in half again widthways to create strips. Toss with the remaining tablespoon of oil, spread on a second lined baking tray and season with salt and pepper. Place them into the oven and bake for approximately 20 minutes, or until they just start to colour. When all the root vegetables are cooked, remove them from the oven and allow to cool.

To make the dukkah, reduce the oven temperature to 160ºC fan bake. Spread the almonds on a baking tray and place in the oven for approximately 10 minutes, until they just start to turn golden. Remove from the oven, and when cool enough to handle roughly chop into pieces. Place all the seeds in a dry fry pan over medium heat, shake around the pan until you begin to smell the spices and the sesame seeds start to toast, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.

Wash the baby spinach leaves and drain well. To assemble the salad, toss the root vegetables with the spinach leaves and place in a large serving bowl. Drizzle with tahini and sprinkle with almond dukkah.

Root Vegetables with Spinach, Tahini & Dukkah

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

 

Sometimes it’s the most unexpected recipes that you guys really love, which was the case with my kale and beetroot slaw (here). I posted it way back in 2015 and it’s still one of the most popular savoury recipes on Swoon Food to date.

Not too surprising when you look at it. It’s a simple recipe yet delivers a heap of nutritional value from super foods kale and beetroot, and has a punchy chilli and ginger dressing.

So I thought it was about time I created another super slaw recipe, and the inspiration for this one came from a jar of Fix and Fogg’s smoke and fire peanut butter. If you haven’t tried this peanut butter yet, it tastes pretty much as it’s name says: smokey, fiery, decadent peanut butter!

We’ve gone through quite a few jars since discovering it as it’s become Nick’s favourite toast topping… so much so that I actually had to hide this jar in order to create the recipe.

This slaw is packed with a rainbow of colours, from cavalo nero (Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts, which also means it’s bursting with a wide variety of vitamins, minerals, phytonutrients and fibre. The slaw dressing only has five ingredients and is where the smoke and fire really kicks in. Spicy peanut butter is combined with coconut milk, fresh lime juice, ginger and a little salt to create a deliciously smokey, spicy flavour with an asian twist.

I’ve also snuck three types of seeds into this slaw, which provide a healthy serving of plant based protein alongside the peanuts, and a good serving of healthy fats along with the coconut milk.

If spice isn’t your thing then by all means use a plain peanut butter instead, and if you can’t get your hands on Fix and Foggs’s smoke and fire peanut butter, but still want those flavours, I’ve included an option in the recipe below to create them yourself.

This smoke and fire kale slaw makes a perfect meal on it’s own, yet equally makes a great accompaniment. I hope you love this slaw as much as the first one, and when you make it let me know what you think in the comments below! Enjoy.

 

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

 

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Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Serves: 6
Prep time: 30 minutes  

8 stems cavalo nero
3 large carrots (approximately 2 cups grated)
1/4 red cabbage
1 green capsicum
1 cup mung bean sprouts
1 cup coriander leaves
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds

Dressing:
1/2 cup Fix and Fogg Smoke and Fire Peanut Butter*
1 1/2 cups coconut milk
2 limes, juiced (approximately 40ml)
5cm piece ginger
1/2 tsp pink Himalayan salt

Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, transfer to a large mixing bowl.
Peel and grate the carrots and add to the bowl.
Remove the outer leaves of the cabbage then use a sharp knife to finely slice and add to the bowl.
Wash the green capsicum, cut into quarters, finely slice and add to the bowl.
Lastly wash and drain the bean sprouts and coriander, then add to the bowl along with the sunflower, pumpkin and sesame seeds. Toss all the ingredients together until evenly combined.
To make the dressing place all the ingredients into a high speed blender or food processor and blend until smooth.
Add as much of the dressing as you like to the slaw and toss to combine. A good starting point is to add 1 cup and go from there. Any leftover dressing can be stored in the fridge for up to 5 days, it also makes a great marinade.

*Note: If you can’t get Fix and Fogg’s smoke and fire peanut butter but want the smoke and fire flavour, substitute for 1/2 cup smooth peanut butter with 1 tsp smoked paprika and 1/2 tsp chilli powder.

Smoke and Fire Kale Slaw with Coconut, Lime and Ginger

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

 

I didn’t plan to share this courgette strip salad this week, but all of a sudden we lost electricity this week so it suddenly became the perfect recipe!

We live in an old villa and despite it being rewired, the electricity started going on the blink a few months ago. Usually after some down time everything eventually turns back on, and because we can’t find any obvious fault we put it down to being an old villa.

This morning, however, Nick turned the heating on and within seconds everything blew! Luckily we still had hot water, but unlike previous times, we couldn’t get much else to work like the toaster or kettle. So Nick went to work without breakfast and left me to slowly switch everything back on. But this time, I had no luck.

So while we wait for an electrician, our kitchen remains without power and we now have a good excuse to eat out!

 

 

Which brings me to this week’s recipe. This salad is very minimalistic yet not lacking in flavour whatsoever! Like most salads you don’t need any electricty to make it, with the exception of the almond dukkah which can be made ahead of time.

This salad is fresh, vibrant, and full of green goodness. There’s a decent serving of healthy fats and protein from the avocado, nuts and seeds, and best of all it can be whipped up minutes. I’ve paired it with a turmeric vinaigrette but if that sounds too complicated, then a simple combination of fresh lemon juice and tahini shaken in a jar also works amazingly.

The almond dukkah recipe below will make much more than you need for this salad, but it’s so delicious and versatile you’ll find yourself sprinkling it on everything you can find!

I hope you enjoy this minimalist salad and if you make it, be sure to come back and let me know what you think! Enjoy.

 

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

 

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

Serves: 4
Prep time: 30 minutes  

4 courgettes
2 large handfuls baby spinach or baby kale leaves
1 ripe avocado

Turmeric Vinaigrette Dressing:
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice (approximately 1 lemon)
1 Tbsp apple cider vinegar
1/4 tsp turmeric powder
1 small red chilli, finely chopped
2cm piece fresh ginger, finely grated
pinch of pink Himalayan salt
freshly ground black pepper

Almond Dukkah:
1 cup almonds
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1/2 tsp pink Himalayan salt

To make the dressing, combine all the ingredients in a jar and shake, or in a food processor and blend until combined. Store any leftover in the fridge.

To make the dukkah, place the almonds into a 160ºC oven and bake until they just start to change colour, approximately 10 minutes. Remove from the oven and roughly chop. Meanwhile, place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.

To prepare the salad, wash the courgette well and cut off the ends. Use a vegetable peeler to peel long strips, turning the courgette every so often until you have no more green left. Wash and drain the baby spinach of kale leaves and prepare the avocado by removing the stone and cutting into slices.

To assemble the salad, toss the courgette and spinach or kale leaves into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah. Toss to combine. Place a portion into a serving bowl and top with avocado slices and another sprinkling of dukkah.

Once assembled, this courgette salad will keep for up to 3 days in the fridge in a sealed container.
 

Courgette Strip Salad with Avocado, Kale and Almond Dukkah

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