Show Off Your Inner “Curtis Stone” with These 5 Stunning Salad Recipes
Keen to impress your mates at your next home gathering with a feast of salads? We’ve got you sorted with these five incredible and flavoursome salads. Not only are they bursting with taste, but they’re also rich in micronutrients, thanks to our microgreens.
Sweet Summer Peach Salad with Microgreens
Bring some sweetness to your friends with this flavour-packed salad. Enjoy the sweetness of peaches, the earthy creaminess of avocado, the tangy saltiness of feta, and the zesty kick of squeezed lemon juice. Add a crunch with crushed cashews and top it off with a generous sprinkle of microgreens for extra freshness.
1 x ripe peach
1/4 cup of feta
3-4 handfuls of mixed microgreens
4 sprigs of mint
1/4 – 1/2 lemon
Salt and pepper
Lay the microgreens in a bowl. Slice the peach and lay with torn mint leaves on microgreens. Chop avocado and put in mixing bowl with feta and mix together with some salt and pepper. Add avocado and feta mix to bowl sprinkle sesame seeds and chopped cashews on salad. Drizzle olive oil and lemon juice on the salad add salt and pepper to taste.
Added extra – shred chicken and toss through salad to make a delicious satiating lunch or dinner.
Sweet Potato & Microgreen Salad
Shake things up by swapping out the usual spuds for sweet potatoes for an extra splash of colour and a boost of Vitamin A. It’s also packed with white beans, offering a great source of fibre and protein while keeping the calories low. Add some bite with chopped onions and garlic for a dish that’s both nutritious and delicious.
Depending on how many you are cooking, ingredients may need to be tweaked.
- 2-3 good sized sweet potato
- 1 medium onion
- 3 garlic
- 1/2 to 1 tin of white beans /any pulse or lentil
- 1 lemon juiced
- 2-3 handful of Broccoli microgreens (or any that you have)
- Olive oil, salt and pepper
- Optional chilli
- Peel and cut sweet potato to the size you would like.
- Bake till cooked/slightly browned on 180* degree oven.
- Sauté onion and garlic (and chilli if desired), add white beans gently stir in. Then place in a mixing bowl to cool.
- Juice lemon.
- Once the sweet potato is cooked, allow to cool for 10 mins.
- Add the sweet potato to onion/bean mix, gently mix.
- Add salt and pepper and drizzle olive oil and lemon juice over salad, gently mix.
- Add and gently mix the Broccoli microgreens.
Serve warm or cold.
Artichoke Heart & Microgreens Salad
Opt for a visually appealing vegetable salad with this artichoke heart and microgreens combination. It’s not just a feast for the eyes but also packed with antioxidants, which can help reduce the risk of cardiovascular disease. Just one glance, and you’ll be craving a bite.
- 4 marinated artichoke hearts
- 1/4 cup of kalamata olives
- 1/2 punnet of cherry tomatoes
- 1/4 purple onion (or a couple of shallots)
- 1/4 cup of feta or goats cheese
- 40 grams off mixed microgreens
- 1/4 – 1/2 lime or lemon
- Tablespoon of olive oil from artichoke hearts
- Salt and pepper
- Thinly slice onion and place in a bowl of water for 10 mins (reduces “biting’ flavour and powerful aftertaste).
- Slice artichokes and cherry tomatoes into quarters place in mixing bowl, chop olives in half and to bowl. Add mixed
- microgreens and feta.
- Strain onions from water and add to bowl.
- Drizzle oil and add your squeeze lemon or lime juice and salt and pepper to taste.
Pea, Cucumber & Microgreen Salad
For those who adore peas, this simple yet delightful salad is perfect as a starter or a main. While peas can sometimes taste a bit chalky and earthy, pairing them with the refreshing taste of cucumber and a handful of crunchy microgreens turns this dish into a refreshing delight. Click the photo for the recipe.
- 2 Lebanese cucumbers halved lengthways and sliced
- 2 cups of green peas
- 30-40 grams of Broccoli microgreens and Red Cabbage microgreens
- 1/2 cup of mint (roughly cut)
- 1/2 lemon juiced
- 1.5 tablespoons of olive oil
- Tip peas into a bowl, pour over a kettle of hot water and set aside for 10 minutes to defrost. Once defrosted, drain peas.
- Halve the cucumbers lengthways and sliced. Add to the bowl of peas, and mix in the microgreens and feta with olive oil and lemon juice. Season with salt and pepper and serve.
Roasted Baby Carrot & Microgreen Salad with Rosemary & Chilli Infused Feta
Last but not least, we have a rustic salad that’s a breeze to prepare. You’ll need baby carrots, microgreens, and rosemary & chilli infused feta cheese. A bit of roasting for the baby carrots with a dash of salt and pepper, and you’re all set. For more detailed instructions, please click the photo.
- 1 x bunch of baby carrots (washed, peeled and stalks trimmed)
- 80-100 grams of Microgreens
- 100 grams of rosemary and chilli infused feta (or your favourite feta)
- Olive oil
- Salt & pepper
- Preheat the oven to 200°C and line a baking tray with greaseproof paper.
- Trim the tops off the baby carrots, peel and coat with olive oil place on the lined tray.
- Roast in the oven for 20-30 minutes until the carrots are softened and golden brown.
- Spread the Microgreens onto a platter or a big bowl, followed by the baby carrots. Crumble the marinated feta onto
- salad, add salt and pepper to taste. Drizzle a tablespoon of Rosemary and Chilli oil over the salad. Serve and enjoy.
Whether you’re aiming to showcase your culinary skills or just want to enjoy a healthy feast with friends, these salads are sure to be a hit. So, don your apron, channel your inner Curtis Stone, and prepare to dazzle your mates with these mouth-watering creations.
If you’re planning on making these and are in need of olive oil and/or kalamata olives, you can try Regans Ridge who grows organic olives right at their own farm. Check out their products here.