Asparagus Feta Pumpkin Seed Salad Food

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
• Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
• Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
• Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
• To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
• Garnish with the reserved asparagus tops and chive flowers, and serve.

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

PUMPKIN SALAD (TIRSHI)

Steps:

• Cut the the pumpkin (or winter squash) in half.
• Place cut side down on a foil-lined baking sheet.
• Bake at 350°F for 1 hour or until tender.
• Separate pulp from skin and seeds.
• Mash pulp to make purée.
• Mix pumpkin purée with remaining ingredients, blending well.
• Refrigerate.
• Serve chilled with cous cous.

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
• While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
• Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
• Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

ASPARAGUS, FETA & PUMPKIN SEED SALAD

Steps:

• Wash, pick over, dry and tear up the lettuce.
• Trim the asparagus, and steam it.
• As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
• When it is cool, drain well and cut it into inch long pieces.
• Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.
• Turn them out at once to cool on a plate.
• Cut the feta cheese into 1 cm cubes.
• Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
• Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.

SALMON, AVOCADO, WATERCRESS & PUMPKIN SEED SALAD

Steps:

• Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
• While the salmon's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn't take long to toast them, so don't leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
• When you're ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
• Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.
• MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

ROASTED ASPARAGUS WITH FETA

Steps:

• Preheat oven to 400F.
• Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
• Bend asparagus gently until it breaks at a natural point and discard ends.
• Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
• Season asparagus with salt and pepper.
• Sprinkle asparagus with crumbled feta cheese.
• Roast at 400F for 12 minutes or until cooked to your liking.
• Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
• Serve hot.

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tough ends off the asparagus spears and place them on a baking sheet.
• Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
• Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
• Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

SPINACH AND PUMPKIN SEED SALAD

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the spinach until the leaves are nicely coated.
• Toss again with the tomatoes and the scallions.
• Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.