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Winter store salads

Name: Winter store salads recipe
Yield: 3
Ingredients: 1 head chicory; 1 head radicchio; Blue cheese; 40.00 ml honey; 1 orange, juiced; 1 bunch parsley, roughly chopped; 100g roasted nuts and seeds; 2 x 400g tins of chickpeas; Thinly sliced red onion; 110g drained capers, roughly chopped; 1 lemon, juiced and zested; 1 red chilli, deseeded and finely sliced (optional); 40.00 ml olive oi; Handful parsley leaves; Handful chervil leaves; Crumbled feta, to serve (optional); 1/2 butternut pumpkin, deseeded and cut into chunks; 2 parsnips, cut into chunks; 2 fennel bulbs, cut into chunks; 4 carrots, cut into chunks; 80.00 ml olive oil; 4 garlic cloves, bashed and feeled; 3 sprigs rosemary; Chopped hazelnuts; Handful sesame seeds; 150g quick-cook pearled spelt; Lemon juice, to serve; Handful of dill, to serve; Grated goat's cheese or tangy cheddar, to serve

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by Lucy Brazier

LUCY BRAZIER, WRITER

Dec 28, 2022

“These three combos hold their own alongside bold flavours. Serve on their own, as a trio, or lined up on the buffet table.” – Lucy Brazier.

Chicory, blue cheese and roasted nut salad

1 head chicory
1 head radicchio
Blue cheese
2 tbs honey
1 orange, juiced
1 bunch parsley, roughly chopped
100g roasted nuts and seeds

Chickpea, herb and red onion salad

2 x 400g tins of chickpeas
Thinly sliced red onion
110g drained capers, roughly chopped
1 lemon, juiced and zested
1 red chilli, deseeded and finely sliced (optional)
2 tbs olive oi
Handful parsley leaves
Handful chervil leaves
Crumbled feta, to serve (optional)

Roast veg and spelt salad

1/2 butternut pumpkin, deseeded and cut into chunks
2 parsnips, cut into chunks
2 fennel bulbs, cut into chunks
4 carrots, cut into chunks
4 tbs olive oil
4 garlic cloves, bashed and feeled
3 sprigs rosemary
Chopped hazelnuts
Handful sesame seeds
150g quick-cook pearled spelt
Lemon juice, to serve
Handful of dill, to serve
Grated goat's cheese or tangy cheddar, to serve

Method

1.

This chicory, blue cheese and roasted nut salad is a family favourite and only takes a speedy assembly. Choose a mix of red and white chicory (substitute endives if unavailable) and radicchio (at least 2 heads in total). Line a large salad bowl with two-thirds of the leaves. Shred the rest and place in the centre. Crumble blue cheese (as much as you like) over the shredded leaves and drizzle with 2 tbs honey and the juice of 1 orange. Roughly chop a small bunch of parsley and scatter on top. Finish with 100g roasted nuts and seeds.
2.

This chickpea, herb and red onion dish is an unassuming salad that everyone returns to for second helpings. Drain 2 x 400g tins of chickpeas into a sieve and rinse under running cold water. Tip into a medium bowl and add a thinly sliced red onion, 110g drained capers, roughly chopped, and the grated zest and juice of 1 lemon. For those who like a little heat, add a deseeded and finely sliced red chilli. Now, add 2 tbs olive oil and give everything a good stir. Scatter over a large handful each of parsley and chervil leaves and toss gently before serving. It doesn’t need it, but you could crumble feta over the top if you wanted to.
3.

For the roast veg and spelt salad, preheat oven to 170°C and peel and cut the following veg into chunks: 1/2 butternut pumpkin (deseeded), 2 parsnips, 2 fennel bulbs and 4 carrots. In a large roasting tray, toss the pumpkin and parsnips in 2 tbs olive oil and roast for 10 minutes. Add the fennel and carrots with 4 peeled and bashed garlic cloves and the finely chopped leaves from 3 sprigs of rosemary. Add another 2 tbs oil and stir to mix. Roast for a further 30 minutes or so until the veg are cooked, throwing in a handful of seeds (sesame or pumpkin) or chopped hazelnuts. In the meantime, cook 150g quick-cook pearled spelt (or pearl barley) in a medium saucepan in salted boiling water for about 20 minutes until tender but retaining a bite. Drain and let cool slightly for a few minutes, then toss into the roasting tray and combine with the veg. Add a squeeze of lemon and a handful of dill. For a final flourish, grate over some hard goat’s cheese or tangy cheddar.