Everyone is always looking for ideas to make salads as delicious and interesting as possible, so here are five ideas created by in:spa chef Charles Amos for your delectation.
Peel and chop as small and neatly as possible 3 parts shallot, 2 parts ginger and 1 of garlic. Combine in a bowl and add sesame oil to just cover, then add tamari soy.
The sauce is for colour and flavour, so leave to infuse for an hour or so then serve as a dip with sushi, rice wrapper rolls or raw / seared fish, or drizzle over salad. Add some fresh coriander to your salad and drizzle this dressing over the top.
tomato and olive dressing
Roast a small box of cherry tomatoes with a few pitted black olives at 180c until the skins start to split. Leave to cool then blitz them in a food processor.
You could add any combination of herbs to the cooled mixture for variation. Try basil or tarragon – experiment!
Peel 2 oranges and 2 lemons taking off all the white pith. Squeeze all the juice into a small pan and add the remaining pulp. Bring to the boil and reduce the juice by half then pass through a sieve and cool. Add a small amount of oil to make a dressing for salads or grilled fish. You could use olive oil but look for more healthy options too – argan or flax seed….
sundried tomato dressing
Makes a lot but will keep in the fridge for a couple of weeks.
2 cups sun dried tomatoes, drained if in oil
1 cup wine vinegar
12 cloves garlic
1 ½ cups olive oil
Heat the sundried tomatoes in the vinegar for 5 minutes and then allow to cool; put into a bender and add the remaining items. Blend to combine into a smooth dressing. You can use the oil from the
jar of tomatoes in place of some of the olive oil but make sure it is good quality.
¼ cup pine nuts
2 cloves garlic
2 cups basil leaves
½ cup olive oil
In a processor, grind the nuts and garlic, then add the basil and process until finely chopped. Remove from the machine and stir in the olive oil and season with black pepper.