Pick Me Up: Salads

Holly MacAskill 22 February 2018

Even though it may not be summer, it can be nice to make something that is quick and easy but also reminds you of a time where the sun is shining, and the temperatures are rising. Salads can have the reputation for being a bit dull and yes, if you just chuck some plain lettuce, onions and tomato into a bowl the results may not blow your mind. However, these salads are certainly ones to try – who can say no to a quick, cheap and tasty meal? These recipes have similar ingredients lists so once you try one you might as well try the other! Here are a few of my favourites:

Asian Courgette Ribbon Salad:

This salad is incredibly fresh and takes a spin on the normal tasting salad. With preparation and cooking time only taking 15 minutes this one is quick to make and can soon become a quick favourite.

You will need: 6 courgettes, 1 Lettuce (not all needs to be used), Ginger, Handful of fresh Red Chillies, Soy Sauce, Bunch of Coriander, 1 Lime, Sesame Seeds, 1 Cucumber, Olive Oil and a dash of Salt and Pepper 

  1. Toast your Sesame Seeds and set them aside.
  2. Get a decent peeler and peel the courgettes from the top to the bottom (length ways) so the result is long ribbons of courgette. Place the ribbons into a big salad bowl.
  3. Do the same to the cucumber, however stop once you reach the watery core. Place these ribbons into the bowl too.
  4. Add once chopped lettuce, a large handful of toasted sesame seeds, and bunch of chopped coriander and as much grated red chilli as you are comfortable with.
  5. Grate in half a knob of ginger, squeeze in the juice of one lime, pour in 4-5 tablespoons of soy sauce and 2-3 tablespoons of Olive Oil.
  6. Once all the ingredients are in the bowl mix everything together. You can at this point sprinkle any spare sesame seeds or coriander over the top.

To make this recipe non-veggie you can cook some a chicken, carve it and add that to the salad!

Spicy Soya Bean and Noodle Salad:

Again this salad only takes 15 minutes to cook, and with the noodles can easily be made as a staple lunch or dinner! This recipe is made for 4 so adjust the ingredients up or down to make for however many you need.

You’ll need: 250 g dried soba noodles, 250g podded soya beans, 6 spring onions to be thinly sliced, Sesame Seeds, 1 inch piece of Ginger, 1 red chilli, 1 tablespoon of sesame oil, 3 tablespoons od mirin, 3 tablespoons of light soy sauce, a dash of salt and some chopped coriander

  1. Cook the noodles and soya bean in a large saucepan of lightly salted boiling water for 4-5 minutes or until the noodles are done. Drain the noodles and beans well and then return them to the pan and add the spring onions. Cover the pan and keep it warm
  2. Heat a frying pan until it is hot and add the sesame seeds and dry-fry over a medium heat until lightly golden, then remove from the pan and set aside.
  3. Peel and grate the root ginger into a bowl, then stir the remaining ingredients and mix well by tossing.
  4. Ladle into some warm bowls, sprinkle the sesame seeds and chopped coriander over the salad and serve.