Spectacular winter salads

This hearty dish does double time as a salad and as a main meal. The combination of warm grains, rich eggs, fish and creamy cheese mean that it’s not only winter-appropriate but it’s filling too. If you want to keep this as a side option, omit the mackerel.

Ingredients:

• Spelt 350 g, cooked
• 5 free range eggs, soft-boiled
• Woolworths Peppered Smoked Mackerel 400 g
• ¼ cup dill, roughly chopped
• Watercress 100 g
• For the Pink Lady apple vinaigrette:
• ¾ cup Woolworths Pink Lady Apple Juice
• 5 T olive oil
• 1 T wholegrain mustard
• 3 T white wine vinegar
• ¼ cup Italian parsley, finely chopped
• Sea salt and freshly ground black pepper, to taste
• For the whipped goat’s cheese:
• Woolworths Goat’s Milk Cheese with Honey 100 g
• ½ cup Greek yoghurt
• 1 T activated charcoal powder (optional)

Method:

1. Arrange the salad ingredients on a serving platter, separately as you would for a Cobb salad.
2. To make the vinaigrette, place all the ingredients into a blender and blitz until combined.
3. To make the whipped goat’s cheese, break the cheese into chunks and combine with the yoghurt. Whisk until thick and creamy. Gently marble the charcoal powder through the whisked cheese.
4. Serve the salad with the goat’s cheese and vinaigrette on the side.

This might be a salad but it’s nothing short of a showstopper. If you think Clemengolds™ are delicious to snack on, you’ll love them in this.

Ingredients:

• 6 baby leeks, washed and cut into thirds
• 2 cupsWoolworths Organic Chicken Stock
• 2 bulbs fennel, sliced
• 3 oranges or ClemenGolds™, peeled and cubed
• 2 x Woolworths Buffalo Mozzarella 240 g tubs, torn
• Pine nuts 50 g, toasted
• Mint 15 g, roughly chopped
• For the dressing, whisk:
• 2 T Dijon mustard
• 4 T extra virgin olive oil
• 4 T sherry vinegar
• 1 t green peppercorns, slightly crushed
• Sea salt, to taste

Method:

1. Poach the baby leeks in the chicken stock for 10 minutes, then drain and allow to cool.
2. Arrange the salad on a platter, starting with the fennel, oranges and leeks as the base, then adding the mozzarella and pine nuts.
3. Drizzle over the dressing and garnish with mint.

Beetroot and carrot make magic in this wholesome salad. A crumble of feta and a generous Clemengold™ dressing is all it takes to finish this off.

Ingredients:

• Baby beetroot 200 g, parboiled
• Baby carrots 200 g, parboiled
• Feta 100 g, crumbled
• 6 spring onions, sliced
• Fresh coriander, a handful
• For the ClemenGold™ and poppy seed dressing:
• ™ juice 250 ml
• 1 T castor sugar
• 1 t salt
• 1 T mustard
• Extra virgin olive oil 65 ml
• 1 T poppy seeds

Method:

1. Peel the beetroot, leaving the stems intact. Slice some in half and leave others whole, then place into a bowl.
2. Add the baby carrots and dress with 2 T of the dressing. Allow to cool to room temperature.
3. Just before serving, transfer the beetroot and carrot to a platter, scatter with the feta, spring onions and coriander, and drizzle with the ClemenGold™ and poppy seed dressing.
4. To make the ClemenGold™ and poppy seed dressing, reduce the ClemenGold™ juice by half in a saucepan over a low heat. Add the sugar, salt and mustard and stir to dissolve. Whisk in the olive oil, and then add the poppy seeds.

The bacon might seem a little extra, but we strongly recommend keeping it in there (if you eat meat), as it keeps the dish from feeling overly virtuous.

Ingredients:

• 2 T olive oil
• Woolworths Back Bacon 200 g
• 3 garlic cloves, sliced
• 2 t paprika
• 1 chilli, diced
• Can chickpeas 400 g, drained and rinsed
• 4 cups Swiss chard, shredded
• Radish, sliced, to garnish
• To make the dressing:
• 1 T fresh coriander, chopped
• ½ cup thick plain yoghurt
• ½ lemon, juiced
• Sea salt and freshly ground pepper, to taste 

Method:

1. Heat olive oil in a pan and fry the Woolworths Back Bacon until crispy, then set aside.
2. Fry the garlic in the same pan for 10 seconds, then add paprika and diced chilli, and toast for 30 seconds over a low heat.
3. Add the drained and rinsed chickpeas.
4. Divide the shredded Swiss chard between the 4 bowls and top with the chickpeas and bacon. Garnish with sliced radish.
5. To make the dressing, blend the chopped coriander with the thick plain yoghurt and the lemon juice. Season to taste then spoon over the salad.

Cook’s note: Substitute baby spinach for the Swiss chard if you like.

Feeling inspired?

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