Warm Salads

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

1 tbls of oive oil

1.            Slice the butternut in half scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200 pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.

2.            Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray onto a plate.

3.            Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika

4.            Combine the butternut mixture with the, onion &  spinach,

5.            Scatter the pinenuts and feta gently thru the salad

6.            Lastly squeeze over the fresh orange juice

Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour

2.            Place the beets & radishes into a bowl

3.            Combine the crème fraiche & yoghurt until smooth

4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.

5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.

 Warm Sweet Potato, carmelized red onion & chorizo Salad

3 Sweet potatoes

8 baby potatoes

1 chorizo sausage

6 cloves of garlic

1 red onion

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.

2.            Slice the red onion thinly removing tough ends etc.

3.            Chop the chorizo and fry gently in a warm pan for 3 mins each side

4.            Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside

5.            Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.

6.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .

7.            Pop into the oven  for about 20 mins or until cooked

8.            Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…