The Knobbly Plate

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Salad

ROASTED CARROT & LENTIL SALAD WITH GOATS CHEESE DRESSING

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Today I start a new article. I have been buying cookbooks for so long now that I have lost count of just how many books I have. Some books have been brilliant. Some okay and some quite frankly awful. My plan over the course of the month is to bring you recipes from one particular book then review the book as a whole at the end of each month. I will look at how easy it is to recreate the recipes and more importantly sticking with the theme of affordability with this blog, just how expensive my sample recipes cost me to make.


I am starting off this one with a roasted carrot and lentil salad with a goats cheese dressing. First of all what drew me to the recipe was the fact that there are only a few ingredients in the dish as a whole. Always a bonus here at Knobbly Plate. Next I looked at which meal it would fit into nicely and it seemed to me to be the perfect lunch dish. I also looked at how adaptable to the ingredients I had in the house at the time as to whether or not it would be possible to recreate the dish on a whim.

So what did I change about the recipe? first of all I did not have honey for the carrots so I made do without it. I did however drizzle some balsamic vinegar over them. Secondly instead of flatbread I had just made a loaf of honey and seed bread so I ripped up some of that. Other than those two things I pretty much followed the instructions.

How did it taste you ask? Well rather nice actually. I love lentils at the best of times and coupled with fresh organic carrots it made a wonderfully filling salad. So here is the salad with a big thank you toRiverford Organics  not just for the veg but for the recipe from their book. Everyday & Sunday.


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ROASTED CARROT & LENTIL SALAD WITH GOATS CHEESE DRESSING
Author: 
Recipe type: Salad
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 Persons
 
Ingredients
  • ½ Red Onion
  • 1 tbs Red Wine Vinegar
  • 2 tsp Brown Sugar
  • 1 Bunch of New Season Carrots
  • 2 tbs Olive Oil
  • 1 tsp Honey
  • 3 tbs Cooked Puy Lentils
  • 1 Garlic Clove Crushed
  • 2 Pitta Breads
  • Bunch Watercress
  • 100g Goats Cheese
  • 50ml Milk
  • ½ Lemon Squeezed
Instructions
  1. For the Salad
  2. Soak the red onion in the red wine vinegar and toss the carrots in olive oil and honey. Roast the carrots in a hot oven until soft.
  3. Toss the carrots with the cooked lentils, chopped red onion and crushed garlic.
  4. Rip the bread into small peices and toast in the oven for 5 mins..
  5. In a large bowl toss all the ingredients together along with the dressing and serve.
  6. For the Goats Cheese Dressing
  7. Gently heat the cheese with the milk until combined. Season with salt and pepper.

 

AFFORDABLE PESTO BUTTERBEAN SALAD

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First of all, many thanks to Deliciously Ella for the inspiration for this recipe. She has an amazing food blog. I liked the look of her pesto butter bean salad right from the start but I also knew that with my tight family budget it was probably just a little out of the reach of my pocket so I set about making a few changes that would mean I would get to try this dish.

I think one of the main elements of her dish, the pesto was probably just too expensive for me to make fresh. Pine nuts and Parmesan cheese are quite expensive items to purchase. I know the cheese goes a long way but when you only have so much to spend in one week then you have to stick to that. I decided therefore that the first change to her recipe should be that I buy a jar of pesto. Now you can buy very cheap pesto which has little extra virgin olive oil in it or spend a little bit more on a jar that has better ingredients in it. Either way it will still be cheaper than making your own fresh pesto, though we would all love to have the fresh variety.

My second change to her recipe was to buy a packet of dried butter beans rather than tins of butter beans. I know they are a faff to prepare having to soak them overnight and boil them for what seems like forever but you rally do get so much more for your money. One 500g packet of butter beans will produce at least 10 portions for the same price as a single tin of ready made beans. I also bought a snack pack of pomegranate seeds for half the price of a single whole fruit and found it was enough to make the same dish again with or to use in another dish.

Finally I still had some organic carrots left over from my veg box scheme that I use from Riverford Organics so I decided to roast them and add them to the dish for two reasons really. First I felt they would add a sweetness to the dish that would contrast well with the other Mediterranean flavours and also if I’m honest I’m a hungry eater so I wanted more to eat for my evening meal.

All in all I think with these simple changes I have not compromised on the flavours of the dish and I reckon I have cut the cost of making the dish by at least half.


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AFFORDABLE PESTO BUTTERBEAN SALAD
Author: 
Recipe type: Salad
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 Persons
 
Ingredients
  • 1 Jar of Green Pesto
  • 100g Dried Butter Beans
  • ½ Bag of Rocket
  • 1 Lemon
  • Drizzle of Extra Virgin Olive Oil
  • 2 tsp Pomegranate Seeds
  • 2 tsp Pumpkin Seeds
  • 1 Lemon
  • 6 small Carrots
Instructions
  1. Soak the butter beans overnight and then cook according to packet instructions. Usually Boil for 10 mins and then Simmer for 30mins.
  2. Toss the butter beans in half the jar of pesto and set aside for 30 mins to let the beans take on the flavour of the pesto.
  3. Meanwhile quarter the carrots length ways and drizzle over some olive oil and roast in a hot oven until slightly charred.
  4. Mix up all the other salad ingredients and arrange on a plate.
  5. Top with the butter bean mixture and scatter the roasted carrots on top.
  6. Squeeze a lemon over the salad to dress and season with salt and pepper.

 

 

Chargrilled Halloumi & Summer Vegetable Salad

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Iv’e said this before but there is no harm in saying it again. “I love creating salads” It’s such a summery pastime for me and I shall be sad when the growing season for salads has moved on to more in the way of root vegetables. For now however I shall just keep on indulging myself. This chargrilled summer vegetable & halloumi salad I feel is one of my better creations and very substantial to boot.

I haven’t really been using alot of halloumi in my cooking until recently. I don’t know why that is because I have grown to absolutely love this “squeeky” cheese. For those of you that love your meat from a bbq this makes a brilliant substitute.  Halloumi cheese originated in Cyprus, and has been traditionally prepared with cow, goat or sheep milk. This cheese is very versatile and has the unusual feature of not melting when heated. For this reason, it can be grilled or fried, in addition to being eaten fresh with fruits or vegetables, or grated on pasta. I have used it in so many dishes from salads to kebabs to part of a stack for vegetarian burgers.


Once again when constructing this salad I have paid particular attention to The Knobbly Plates ethos of affordable healthy vegetarian dishes. So when breaking the cost of this salad down it came to a total of £3.80 for 4 people which works out at an amazing price of just 95p a portion. We had it for dinner and it was quite substantial with plenty left over for lunch for the two of us the very next day.

There were a few nuts and seeds included in the salad to help with proteins but also to add the extra textures to the dish as well. I think when you make this salad you will agree that it made for a very satisfying meal indeed.


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CHARGRILLED SUMMER VEGETABLE & HALLOUMI SALAD
Author: 
Recipe type: Salad
Cuisine: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 4 Persons
 
Ingredients
  • 2 Handfuls of Baby Spinach
  • 50g Cooked Cous Cous
  • 100g Halloumi Sliced Lengthways
  • 2 Tomatoes Chopped
  • ½ Cucumber Chopped
  • 50g Pumpkin Seeds
  • 50g Pistachio Nuts
  • 50g Walnut pieces
  • 1 Orange Segmented
  • 1 Red Pepper Sliced Thickly
  • 1 Courgette Sliced
Instructions
  1. On a chargrill cook the peppers, courgette and halloumi
  2. Meanwhile in a salad bowl mix together all the other ingredients and season with salt and pepper.
  3. top with the chargrilled vegetables and halloumi and dress with your favourite dressing.

 

Quinoa Salad with Beans, Peaches & Tofu

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I came across this recipe when I was looking through Food Gawker. It’s an amazing resource for deciding what to cook each day by just searching with the ingredient you have. That is if I haven’t got an idea of my own to use which can be surprisingly often. The recipe I found was  Super Grains Salad with Peaches, Tofu and a Fresh Mint Vinaigrette from Petit World Citizen and with a few tweaks I managed to turn it into a Knobbly Plate idea.

Now being a man as you know when it comes to salads I like mine to be quite substantial so adding bits on top for me has always been a good idea. In this case as I had some green beans I decided to blanche and add them to the salad. I also added some of my own cherry tomatoes from the garden but I will price those up as if I bought them for the final reckoning. To make it as affordable as possible I also switched the mint vinaigrette for a splash of French dressing that came out of a bottle that was lurking in my fridge. I know fresh tastes better but like you I absolutely have to watch the pennies and every penny saved is a blessing.

For the grains I used a mix that I bought from Tesco’s of red and white quinoa with bulgur wheat thrown in and it seemed to work very well. So what did the dish cost me to make? Well all in all and buying tinned peaches instead of fresh ones I managed to make this dish for a total of £4.59 which is a bit expensive by Knobbly plate standards but it will feed 4 people so that’s £1.14 per person. I think this dish illustrates very well the fact that if you eat seasonal produce then you can keep the price down. Salad vegetables are on the way out now and so they are starting to rise in price. As autumn approaches we are coming into the roots season so I shall need to be thinking more about what I can make with them. It was nice however to have just one more salad. Thank you summer for a wonderful season.

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QUINOA SALAD WITH PEACHES, BEANS & TOFU
Author: 
Recipe type: Salad
Cuisine: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 100g Quinoa Cooked According to Instructions
  • 200g Marinated Tofu Sliced
  • Handful of Green Beans Blanched
  • 1 Red Onion Finely Sliced
  • Handful of Seasonal Salad Leaves
  • 480g Tin Sliced Peaches
  • 12 Cherry Tomatoes
  • ½ Cucumber Sliced
  • 4 tbs French Dressing
Instructions
  1. Mix all the ingredients together and drizzle over the salad dressing.
  2. Season with salt and pepper.