Summer Spiral Salad Food

ZUCCHINI SALAD (SPIRALIZED)

Steps:

• Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
• Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3").
• Slice onion as thinly as possible and add to the zucchini.
• Add remaining ingredients and gently toss.
• Allow to sit for 15 minutes before serving.

COLORFUL SPIRAL PASTA SALAD

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

EPIC SUMMER SALAD

Steps:

• Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
• Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

ROMAN SUMMER SALAD

Steps:

• Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
• Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

SUMMER SPIRAL SALAD

Steps:

• In a large bowl, combine the first six ingredients.
• In a jar with a tight fitting lid combine the oil, vinegar, and seasonings; shake well.
• Pour over pasta mixture and toss to coat.
• Cover and refrigerate for several hours or overnight.

VEGGIE SPIRAL PIE WITH SPICED TOMATO SAUCE & CHOPPED SALAD

Steps:

• Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised - this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.
• Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.
• Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.
• To assemble the pie, you'll need plenty of space on your work surface - about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)
• Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself - if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
• When you're ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.
• For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.
• Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.

SPIRAL SUMMER SQUASH

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil.
• Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.
• Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.