super salads

Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!

Panzanella Caprese With Garlicky Croutons

tomatoes

salt and pepper

olive oil

garlic bread garlic baguette

tbsp red wine vinegar

½ tsp caster sugar

garlic

g (4.4 ounces) Mozzarella, roughly torn

basil leaves (sliced

Panzanella Caprese with Garlicky Croutons

Chop the tomatoes and mix with the salt and pepper – leave for 10-15 minutes to release their juices.

Heat the olive oil in a frying pan, and place in the garlic bread slices. Toast each side for 2-3 minutes until golden brown. Remove from the pan and cut into chunks.

Mix the dressing ingredients together in a small jug.

Place the garlic bread chunks in a serving bowl or on a large plate. Mix in the tomatoes – juices as well. Drizzle on half of the dressing, and toss to ensure the garlic bread mixes with the dressing. Leave for 10 minutes to allow the flavours to develop and for the bread to soak up the liquid.

Top with the torn mozzarella and basil and serve with the remaining dressing.

Spicy Chicken Nourish Bowl - A filling and nutritious warm salad, with middle eastern flavours -perfect for Fall. A healthier Autumn dinner.

Spicy Chicken Nourish Bowl

500 g chicken breast

½ tsp black pepper

salt

tsp cumin

cinnamon

tsp coriander

paprika

lemon

sumac

g couscous

½ tsp chilli flakes

400 ml boiling water

chickpeas,

tsp smoked paprika

baby salad leaves

flatbreads

onions

radishes (thinly sliced)

parsley

Place the chopped chicken in a bowl with the pepper, salt, 1 tsp of the cumin, cinnamon, coriander, paprika, lemon juice, 3 of the crushed garlic cloves, sumac and all but 1 tsp of the olive oil. Mix, cover and refrigerate for 1-2 hours (up to overnight).

When ready to cook, heat a large griddle or frying pan on a high heat and add in the chicken pieces to the dry pan. Cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink in the middle.

Whilst the chicken is cooking, make the couscous. Add the couscous to a large jug with a pinch of salt and pepper, the lemon zest, the remaining crushed clove of garlic, a pinch of the chilli flakes and the boiling water. Stir, cover and leave to sit for 5 minutes, then fluff with a fork.

Next add the remaining 1 tsp of olive oil to a small frying pan. Add the chickpeas, the remaining 1 tsp of cumin, the smoked paprika and a pinch of salt and pepper. Cook over a high heat, stirring regularly for 5 minutes, until the chickpeas are warmed through and slightly golden. Turn off the heat.

Now it’s time to assemble. Divide the couscous between four bowls. Add the salad leaves, chickpeas, and flatbread slices. Place the cooked chicken on top, then spoon on the hummus. Sprinkle on the sliced spring onions and arrange the radish slices and tomatoes on top. Sprinkle with a good pinch of chilli flakes and the chopped parsley, then serve.

This is a light salad with a punchy walnut dressing. Lentils and walnut pieces add bite, which complements the creamy goats’ cheese perfectly. Walnut oil has a deliciously distinctive flavour, but if you can’t find it olive oil would also work.

Lentil and Goat's Cheese Salad with Walnut Dressing

400 g (about 2 cups) canned, drained, rinsed Puy lentils

g (about ¾) roasted, chopped Red bell pepper

g (about ½ cup) crumbled Soft goat cheese

150 g (about 4 ¾ cups) Baby spinach

g (about ½ cup) Walnuts

(about 30 ml) Balsamic vinegar

(about 45 ml) Walnut oil

Dijon mustard

Salt & pepper

Rainbow noodle salad with Dijon mustard dressing - A crisp, light summer salad with a delicious zingy dressing!

Rainbow noodle salad with Dijon mustard dressing

noodles noodles

carrots

red pepper

yellow pepper

radishes

cucumber

g fresh, cooked edamame beans

sesame seeds

tsp black sesame seeds

tsp white wine vinegar

tsp honey

Boil a large pan of water, add the noodles and cook as per pack instructions. Drain and run under cold water. This prevents the noodles from sticking together.

Place the noodles in a large bowl, add the carrots, peppers, radishes, cucumber and edamame beans. Toss together and divide between four bowls. Sprinkle on the white and black sesame seeds.

Place the dressing ingredients into a small bowl and whisk until combined. Serve with the rainbow salad.

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Panzanella Caprese With Garlicky Cr...

Spicy Chicken Nourish Bowl

Lentil and Goat's Cheese Salad with...

Rainbow noodle salad with Dijon mus...

Top 4 super salads recipes from across the web

The most viewed super salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panzanella Caprese With Garlicky Cr...

Spicy Chicken Nourish Bowl

Lentil and Goat's Cheese Salad with...

Rainbow noodle salad with Dijon mus...

The most viewed super salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine