Category Archives: Salad

Chickpea and cucumber salad with Manouri cheese (lacto-vegetarian)

Ingredients for approx. 4-5 people:

200 g chickpeas (in a jar)
1 cucumber
2 tomatoes
approx. 100 g Manouri cheese
For the dressing:
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon linseed oil
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon white balsamic vinegar
cumin
ginger powder
ground rosemary
Herb salt
Freshly ground black pepper
Additionally:
1 tablespoon each of sesame, sunflower and pumpkin seeds
A little fresh rosemary

Preparation :

1. For the chickpea and cucumber salad, drain the chickpeas, rinse and leave to drain.
2. Wash the cucumber, cut off the ends and peel off the skin in strips using a vegetable peeler. Quarter the cucumber and cut into cubes.
3. Wash the tomatoes, remove the core and cut into small cubes.
4. Remove the Manouri cheese from the packaging, pat dry and cut into cubes.
5. For the dressing, mix the olive oil, sesame oil and linseed oil with the white wine vinegar, apple cider vinegar and white balsamic vinegar.
6. Season with cumin, ginger powder, rosemary, herb salt and freshly ground black pepper.
7. Put the drained chickpeas in a bowl with the cucumber, tomato and Manouri cubes and pour over the prepared dressing. Mix everything together well.
8. Toast the sesame, sunflower and pumpkin seeds in a pan without oil. Sprinkle immediately over the raw vegetables.
9. Before serving, you can garnish the chickpea and cucumber salad with fresh rosemary.

My recommendations :

⇒ The manouri cheese can also be replaced with feta cheese.

⇒The chickpeas can also be replaced with white or red beans, runner beans, adzuki beans, etc.

Product description:

The cucumber plant belongs to the gourd family. Cucumbers are generally divided into two groups: salad cucumbers, also known as snake cucumbers, as used in our recipe, and pickling cucumbers. Outdoor cucumbers are in season from June to September. Important: do not store cucumbers in the refrigerator, as they will become soft and watery.

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

My picks:

Product description:

The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.

Fennel and field salad with chickpeas (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
2 fennel bulbs
1 jar or tin of chickpeas
about 100 g grapes
For the dressing:
1 shallot
1 clove of garlic
2 tablespoons safflower oil
1 tablespoon linseed oil
1 tablespoon sesame oil
2 tablespoons raspberry vinegar
2 tablespoons apple cider vinegar
⅛ litre vegetable cream
herb salt
Freshly ground black pepper
paprika powder
ginger powder
1 heaped tablespoon of dill tips
In addition:
2 tablespoons each of sunflower and pumpkin seeds

Preparation:

1 Clean, wash and spin dry the field salad .
2. wash, clean and quarter the fennel bulbs, remove the stalk and cut into thin slices. Put some of the fennel greens to one side.
3 Drain the chickpeas and rinse with cold water. Drain in a sieve.
4 Wash, pluck and halve the grapes.
5 For the dressing, peel the shallot and garlic. Remove the centre bulb from the garlic and finely dice it with the shallot.
6. mix the safflower, linseed and sesame oil with the raspberry and apple vinegar.
7. pour in the vegetable cream and season with herb salt, freshly ground black pepper, paprika powder, ginger powder and dill tips.
8. place the prepared lamb’s lettuce in a bowl with the fennel slices, drained chickpeas and grapes.
9 Pour the salad dressing over the salad.
10. toast the sunflower and pumpkin seeds in a pan without oil and sprinkle over the fennel and lamb’s lettuce.
11 Garnish with the reserved fennel greens.

My suggestions:

Product description:

Lamb’s lettuce, Rapunzel, field lettuce, mouse ear, has a nutty flavour and tender leaves. It is very popular in autumn and winter. When preparing it, toss the lamb’s lettuce in cold water several times, as dirt and sand can easily collect in the florets. Then spin dry. Only pour the prepared salad dressing over it before serving, otherwise the tender leaves will quickly collapse.

Avocado lamb’s lettuce on pear carpaccio (vegan)

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Ingredients for 4 people:

For the salad:
about 250 g lamb’s lettuce
1 avocado
2 large ripe pears
juice of one lemon
For the vinaigrette:
1 shallot
1 clove of garlic
1 tablespoon flaxseed oil
1 tablespoon safflower oil
1 tablespoon nut oil
1 tablespoon apple cider vinegar
1 tablespoon of raspberry vinegar
1 tablespoon of light balsamic vinegar
herb salt
freshly ground black pepper
dill
tarragon
Also needed:
2 tablespoons of pumpkin seeds

Preparation:

1. For the salad, clean, wash and dry the lamb’s lettuce.
2. Halve the avocado, remove the stone and scoop out the flesh.
3. Wash and halve the pears, carefully remove the core and cut into thin slices. Immediately sprinkle with the lemon juice and divide between two plates.
4. For the vinaigrette, peel and finely dice the shallots.
5. Peel the garlic, remove the centre sprout and chop finely.
6. Mix the flax, thistle and nut oils with the apple and raspberry vinegar and the light balsamic vinegar. Add the shallot cubes with the finely chopped garlic and season with herb salt, freshly ground black pepper, dill and tarragon.
7. Before serving, mix the lamb’s lettuce with the avocado pieces with the prepared vinaigrette and divide between the pear slices.
8. Roast the pumpkin seeds in a dry pan and sprinkle over the salad.

My picks:

Roasted hazelnuts or walnuts also go very well with this salad.
Add the vinaigrette to the lamb’s lettuce just before serving.

Product description:

Corn salad, also known as field salad, lamb’s lettuce, rapunzel or arable salad, is freshly harvested in autumn and winter. It is one of the most nutritious types of salad due to its vitamin and mineral content. Corn salad tastes great with nuts such as walnuts, hazelnuts or chestnuts.

Autumn salad with fruity pears and grapes (vegan)

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Ingredients for 4 people :

For the salad :
approximately 150 g lamb’s lettuce
1 head of green salad, e.g. lettuce, endive, oak leaf
2 ripe pears
200 g grapes (mixed)
For the dressing :
2 shallots
2 cloves of garlic
1 tablespoon linseed oil
1 tablespoon walnut oil
1 tablespoon sesame oil
2 tablespoons cider vinegar
1 tablespoon raspberry vinegar
2 tablespoons semi-strong mustard
herb salt
freshly ground black pepper
Dill
coriander powder
marjoram
Plus
2 tablespoons sunflower seeds and 2 tablespoons pumpkin seeds

Preparation:
1. for the salad, clean, wash and spin-dry the lamb’s lettuce.
2. Clean, wash, spin-dry and crumble the lettuce.
3. wash the pears, quarter them, remove the cores and cut into thin strips.
4. Wash the grapes, peel them, cut them in half if necessary and remove the seeds.
5. For the vinaigrette, peel the shallots and dice finely.
6. Peel the garlic, remove the central germ and chop finely.
7. Mix the linseed, walnut and sesame oils with the apple and raspberry vinegars and the semi-strong mustard. Season with herb salt, freshly ground black pepper, dill, coriander powder and marjoram.
8. Toast the sunflower and pumpkin seeds in a fat-free frying pan.
9. In a salad bowl, mix the salad with the pear slices and grapes. Mix with the prepared vinaigrette and sprinkle with the toasted sunflower and pumpkin seeds.

My tips:

- - The salad is also delicious with apple slices. If you prefer, you can lightly caramelise them beforehand. Don’t do this with pears, as a ripe pear contains a lot of sugar.
  - Sunflower and pumpkin seeds can also be replaced by lightly roasted walnuts.

Product description :

The grape is a berry fruit and one of the oldest crops. The different varieties are distinguished mainly by their colour. White varieties include green, yellow and amber grapes. Dark varieties are red, blue or black-blue grapes. They are commercially available all year round. As part of a sustainable, environmentally-friendly diet, it’s best to use foods that are available seasonally. This means that grapes are in their prime from August to October, when they are particularly aromatic.