1.DATE AND HAZELNUT SALAD:
SERVES 4
INGREDIENTS:
2 CUPS ARUGULA
1 CUP ROASTED HAZELNUTS,CHOPPED
3 TBSP PESTO
1 TBSP FRESH LIME JUICE
6-8 PITTED DATES,CHOPPED
3 TBSP PARMESAN CHEESE,GRATED
METHOD:
In a large bowl toss the arugula leaves with the pesto,lime juice,dates and hazelnuts then set to one side for 20 minutes.
To serve sprinkle with the parmesan cheese and season with salt and pepper if desired.
2.BUTTERNUT SQUASH SALAD:
SERVES 4
INGREDIENTS:
1 LB(453GRAM) BUTTERNUT SQUASH,CUBED
2 TBSP OLIVE OIL
1 TSP SEA SALT
1/2 TSP BLACK PEPPER
2 RED ONIONS,SLICED
2 TBSP THYME LEAVES
1 CUP FETA CHEESE,CUBED
1 CUP ARUGULA
FOR THE DRESSING:
3 TBSP BALSAMIC VINEGAR
1 TBSP MAPLE SYRUP
1/2 TSP SEA SALT
METHOD:
Preheat the ovan to 400°f/200°c and line a baking sheet with parchment paper.toss the butternut squash cubes in the olive oil then bake in the oven for 5 minutes.3.add the red onion,salt,black pepper and thyme to the tray then cook for further 10-15 minutes.Make the dressing by whisking together the ingredients then getnyl heating in a saucepan for 3-4 minutes.remove the squash and onion from the oven,toss with the feta cubes and drizzle with the warm dressing.serve on the arugula while warm.
3.TOMATO & POMEGRANATE SALAD:
SERVES 2
INGREDIENTS:
2 CUP CHERRY TOMATOES,CHOPPED
1 SMALL CUCUMBER,FINELY SLICED
SEEDS FROM 1 POMEGRANATE
3 TBSP FRESH PARSLEY
2 TBSP FRESH CORIANDER
1 TBSP FRESH MINT,FINELY CHOPPED
3 SPRING ONIONS,FINELY SLICED
FOR THE DRESSING:
1 TBSP OLIVE OIL
2 TSP FRESH LEMON JUICE
1/2 TSP SALT
1/4 TSP BLACK PEPPER
METHOD:
In a bowl, combine the tomatoes,pomegranate seeds,cucumber,parsley,coriander,mint and spring onion tossing combine.whisk together the ingredients for the dressing then drizzle over the salad and serve.
