Fattoush with Toasted Pitta and Sumac
◷ 31 mineasy
A bright, herb-filled bread salad with crisp vegetables, lemon–sumac dressing and golden toasted pitta. Add the cooled bread just before serving so it keeps some crunch.
Oct 18Menu
Salads recipes
Explore 5 recipes from the salads collection.
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Greek salad with feta and oregano
◷ 15 mineasy
Chunky ripe tomatoes, crisp cucumber, green pepper and Kalamata olives, gently dressed with olive oil and red wine vinegar and topped with a thick slab of oregano-sprinkled feta.
Oct 12
Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh
◷ 40 minmedium
A vibrant and refreshing spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa and a zesty lemon herb dressing. Grilled tempeh adds a smoky, protein-rich element, making this dish perfect for a healthy lunch or light dinner. This vegan recipe highlights a grilling cooking method and celebrates the freshness of spring produce.
Oct 17
Roasted Spring Vegetable and Quinoa Salad with Lemon-Tahini Dressing
◷ 40 minmedium
A vibrant and hearty salad featuring roasted seasonal spring vegetables paired with protein-rich quinoa, tossed in a zesty lemon-tahini dressing. This versatile recipe can be adapted with grilled chicken or pan-seared tofu for varied protein options.
Oct 17
Grilled Autumn Vegetable and Chickpea Salad with Maple Tahini Dressing
◷ 35 mineasy
A vibrant, smoky salad featuring seasonal autumn vegetables grilled to perfection, combined with protein-rich chickpeas, tossed in a creamy maple tahini dressing. This vegan dish highlights the sweet and earthy flavors of fall produce, perfect for a light yet satisfying meal.
Oct 17Choosing a salads recipe
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Fattoush with Toasted Pitta and Sumac
Preparation takes 30 minutes. Cooking takes 23 minutes. Allow 31 minutes in total. Makes 4 servings. Key ingredients: ready-made vegan pitta bread, olive oil, fine salt, romaine lettuce, ripe tomatoes. Equipment: Oven, Large baking tray, approximately 30 × 40 cm, Chopping board and sharp knife, Salad spinner or clean tea towel, Small bowl and whisk, Large mixing bowl, approximately 4 litres, Plate or cooling rack, Broad serving platter.
Kitchen tip: If the pitta is pale and flexible, return it to the oven for 1–3 minutes, then cool uncovered. Discard burnt pieces, which will make the salad bitter.
Greek salad with feta and oregano
Preparation takes 15 minutes. Allow 15 minutes in total. Makes 4 servings. Key ingredients: ripe tomatoes, raw weight before coring, cucumber, prepared raw weight after trimming and any necessary deseeding, green pepper, trimmed raw weight, approximately 1 medium-large pepper, red onion, peeled raw weight, pitted Kalamata olives, drained weight. Equipment: Clean chopping board and sharp knife, Colander, Small bowl for optional onion soaking, Clean tea towel or kitchen paper, Measuring spoons, Wide, shallow serving bowl, approximately 2 litres, Two large serving spoons.
Kitchen tip: Dry the vegetables and drain the olives well. Dress just before serving to avoid diluting the dressing with excess water.
Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh
Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.
Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.
Roasted Spring Vegetable and Quinoa Salad with Lemon-Tahini Dressing
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, assorted spring vegetables (asparagus, radishes, carrots, snap peas), olive oil, divided, tahini, fresh lemon juice. Equipment: oven, baking sheet, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: Rinse quinoa well before cooking to remove its natural bitter coating.
Grilled Autumn Vegetable and Chickpea Salad with Maple Tahini Dressing
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.