A Spring Salad Recipe

Say hello to beautiful, sunny Spring days with this fresh and light salad recipe from our friend, Maddy Trueman. Perfect for lunch or dinner, filled with flavour and colour…

Spring Greens Salad with Quick Pickled Radish

Ingredients - Makes 4 -6 servings

Quick Pickled Radish:

1/2 cup apple cider vinegar

1/2 cup hot water

2 heaped tsp honey

1 tsp salt

Small bunch of radish, trimmed and cut into quarters

Spring Greens Salad:

1 cup of raw or activated buckwheat grouts

1 cup almonds, chopped roughly

1/2 bunch of mint, chopped roughly

1 small bunch of parsley, chopped roughly

1 small bunch of dill, chopped roughly

2 large handfuls of snow peas, chopped roughly

300g haloumi, cut into squares

2 tbsp olive oil, for frying

Juice of one lemon

Creamy Green Dressing:

Juice and zest of one lemon

1 cup of mixed herbs

1/2 cup tahini

1/2 cup water

2 tbsp olive oil

Salt and pepper to taste

Plus snow pea sprouts, to garnish

Method:

Quick Pickled Radish

1. Arrange radishes in a sterilised jar.

2. Combine apple cider vinegar, hot water, honey and salt into a small bowl and whisk together using a fork until completely dissolved.

3. Pour liquid over radishes and place lid on the jar. Set aside at room temperature for 1 hour.

Spring Greens Salad

1. Boil a small saucepan with salted water. Add buckwheat and cook for 5 minutes. Drain well.

2. Heat a large frypan over high heat. Add cooked buckwheat and fry until crispy. Remove from

heat then add almonds for 2 minutes or until toasted. Transfer buckwheat and almonds into a

large bowl and place in the fridge to cool completely.

3. Heat olive oil in frypan, once sizzling add the haloumi. Fry for 2 minutes on each side or until

golden and crispy. Drizzle lemon juice over the haloumi. Remove from heat and drain on a

small plate lined with paper towel.

4. Remove the bowl of buckwheat and almonds from the fridge. Mix through the mint, parsley, dill

and snow peas. Arrange haloumi over the salad.

5. Add lemon juice, zest, remaining herbs, tahini, water, olive oil and salt and pepper to a small

blender. Blitz until completely combined. Drizzle evenly over salad.

6. Serve with snow pea spouts and pickled radish. Enjoy!

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