Summer Salad Recipes

Summer Salad Recipes

From Holly, Kerry, Lauren, Rebecca, Joseph, Simone, Amelia and Kellie

Dukkah Pumpkin, Fruit & Seed Salad        Serves 4 for lunch, or 6-8 as a side dish

750g pumpkin, seeded and cut into 1cm wedges

2 tsp Dukkah (spice & seed mix), plus extra for presentation

¾ cup quinoa, rinsed

400mL vegetable stock

350g frozen broad beans

2 sticks celery, thinly sliced

4 small radishes, thinly sliced

¼ cup dried cranberries

2 tblsp pumpkin seeds, lightly toasted

1 bag baby rocket

1 tblsp lemon juice

50g fetta


1.  Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.

2.  Meanwhile, place the quinoa and stock in a saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the liquid has evaporated and the quinoa is just tender. Set aside to cool.

3. Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh with cold water. Drain. Peel skins and discard.

4. Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and rocket in a large bowl. Drizzle with lemon juice. Season. Toss to combine.

5. Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.

Per serve (for 4 serves):  1583kJ, 20g protein, 9g fat (3g saturated), 47g carbs (20g sugars)


Asian Coleslaw                       Serves 4        

150g white cabbage, thinly shredded

150g red/purple cabbage, thinly shredded

1 large carrot, grated

2 shallots, thinly sliced

300g edamame beans, podded (this can be found in the frozen vegetable section of large supermarkets or Asian grocers)

½ cup fresh coriander, chopped

50g snow pea sprouts, trimmed


1 tsp minced garlic

3 tsp tahini

3 tsp rice wine vinegar

2 tsp olive oil

3 tsp maple syrup or honey

2 tsp white miso paste

  1. To make dressing, combine all ingredients in a jar and shake well.
  2. Mix cabbages, carrot, onion, edamame pods, coriander and sprouts.
  3. Toss salad with dressing and serve.  Great with BBQ seafood.

Per serve:  655kJ, 9g protein, 5.3g fat (0.75g saturated), 13.3g carbs (9g sugars)

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