Gluten and Dairy Free Very British Salad

Hello everyone

I’ll be honest with you all – I’m not that much of a salad girl.  I tend to stick to soup and sandwiches for lunch but I’m obsessed with this new salad recipe.  It is easy to put together the night before while I’m making dinner.  I toss it all together in a tub, put the dressing in a little pot and drizzle it over the salad just before I eat it.  The shredded ham hock combined with the honey mustard dressing also means this tastes amazing and the new potatoes makes this a filling option as well.

Enjoy!

Fx

Gluten and Dairy Free Very British Salad

Gluten and Dairy Free Very British Salad

Serves 2

Ingredients

  • 125g ham hock
  • 1/2 small red onion, sliced
  • 2 eggs
  • 275g new potatoes
  • 2 large handfuls spinach leaves
  • 6 cherry tomatoes, halved
  • 1 teaspoon English mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • salt and pepper for seasoning

  1. Bring a pan of salted water to the boil
  2. Add the potatoes and cook  until tender, about 15 minutes
  3. Allow to cool and then cut in half
  4. Bring a small pan of water to the boil, add the eggs and boil for about 8 minutes
  5. Peel the eggs then slice in half
  6. Place the ham hock, onion, tomatoes and spinach in bowl
  7. Whisk together the mustard, vinegar, honey, olive oil and seasoning
  8. Pour over the salad and then top with the eggs

Gluten and Dairy Free Pear and Chorizo Salad

Hello everyone

I noticed recently that I didn’t really have some great salad recipes on the website.  Today’s salad is inspired by a combination recently described to me by some Spanish friends.  The smokey saltiness of the chorizo is balanced out by the sweet juice pear.  I’ve made a simple dressing for the salad and beefed it up a little with the addition of some home-made gluten free croutons and thin slivers of dairy free cheese.

I’ve also pulled together a traditionally British salad with ham hock, new potatoes and boiled eggs.  I’ll write up the recipe and share with you in the coming weeks.

Enjoy!

Fx

Gluten and Dairy Free Pear and Chorizo Salad

Gluten and Dairy Free Pear and Chorizo Salad

Serves 2

Ingredients

  • 1 tablespoons fresh chives
  • 8 slices of ready to eat chorizo
  • 1 pear, peeled, cored and sliced
  • 2 large handfuls of spinach
  • 1 slice gluten free bread, toasted and cut into cubes
  • 1 tablespoon dairy free cheese, grated into thin slices
  • 2 tablespoons cherry tomatoes, halved
  • 2 tablespoons cashew nuts
  • 1/2 teaspoon paprika

For the salad dressing:

  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • salt and pepper for seasoning

Directions

  1. Place a drizzle of olive oil in pan and ass the cashew nuts and paprika
  2. Cook for about 5 minutes then set aside to cool
  3. Whisk together all the ingredients for the salad dressing
  4. Place all the salad ingredients in a bowl and dress right before to serving

 

Gluten and Dairy Free Sweet Chilli Salad Bowl

Hello everyone

I’ve had this recipe typed up and sitting without a photograph for what seems like ages.  I picked up this pretty bowl in Penrith on my travels and it is perfect for this sweet chilli salad photo.  I finally got round to making it for lunch on Saturday and luckily it was as tasty as I had hoped.

It is based on a Korean dish called Bibimbap –  which literally means mixed rice.  The traditional version is a base of rice with sautéed vegetables, chicken, a chilli pepper sauce and either a raw or a fried egg.  I’ve made this lighter salad version which is perfect for either lunch or dinner.

Enjoy!

Fx

Gluten and Dairy Free Sweet Chilli Salad Bowl

 

Gluten and Dairy Free Sweet Chilli Salad Bowl

Serves 1

Ingredients

  • 1 handful of spinach leaves
  • 1/2 small cucumber, finely sliced
  • 4 cherry tomatoes, halved
  • 1/2 carrot, grated
  • 1/2 pepper, cut into thin strips
  • 1 spring onion, sliced
  • 1 tablespoon cashew nuts
  • 1 chicken breast
  • 1 teaspoon sesame seeds
  • 1 tablespoon sweet chilli sauce, check it is gluten and dairy free
  • 1 egg

Directions

  1. Cook the chicken breast for 12-15 minutes in a shallow pan or until the juices run clear
  2. Fry the egg until crisp at the edges
  3. Place all the vegetables in a bowl
  4. Top with the chicken and egg
  5. Drizzle on the sweet chilli sauce and sprinkle with the sesame seeds
  6. Season with salt and pepper

 

Gluten and Dairy Free Fattoush Salad

Serves 2

Ingredients

For the salad:

  • 2 ripe tomatoes, diced
  • 1/2 cucumber, diced
  • 1 pepper, diced
  • 1/2 red onion, finely sliced
  • 1 gluten free pitta bread, cut into squares
  • salt and pepper, for seasoning

For the dressing:

  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • I tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped

Method

  1. Heat a drizzle of olive oil in a frying pan over a medium heat
  2. Fry the pitta squares until golden brown
  3. Set aside to cool
  4. Make the dressing by whisking together the garlic, lemon juice, olive oil and parsley
  5. Place the tomato, cucumber, pepper, onion and pitta in a bowl
  6. Stir in the dressing and season with salt and pepper

Gluten and Dairy Free Rainbow Chicken Satay Salad

Image Text

I’ve called this the rainbow salad due to the variety of colours, the picture doesn’t do it justice as I took it at night time when the light wasn’t natural. This also makes a great pack lunch as you can make up the chicken and vegetables and take the satay dressing in a little tub to drizzle over.

Enjoy!

Fx

Gluten and Dairy Free Rainbow Chicken Satay Salad Recipe