Colour, Crunch & Wholesome Goodness

Sometimes the simplest ingredients can come together to create something truly special. I love bringing together fresh vegetables, legumes, nuts and seeds, each with its own colour, flavour and texture, to create salads that are beautiful to look at and enjoyable to eat.

For this salad, I have placed a savoury quinoa and fried onion mixture at the centre of the plate, then arranged an assortment of colourful salads around it. Creamy cannellini beans with dill and cucumber, crunchy carrot topped with roasted cashews and pepitas, earthy beetroot with capers, and juicy heirloom tomatoes with red onion each bring their own character to the dish. Fresh beet and rocket leaves, along with delicate alfalfa sprouts, complete the arrangement.

Each section can be dressed or seasoned individually to complement its ingredients. From a light, zesty dressing to a simple combination of fresh herbs, lemon juice or a drizzle of extra virgin olive oil.

This salad is a celebration of colour, freshness, texture and wholesome plant-based goodness.

Serve it as a generous lunch, a light dinner or a colourful centrepiece.

1. Quinoa and Fried Onion Centre

Ingredients

1 cup (approximately 170 g) uncooked quinoa

2 cups (500 ml) of vegetable stock or water

1 medium onion, finely diced

1–2 tablespoons olive oil, for frying

Method

• Place the quinoa and vegetable stock or water in a saucepan. Bring to the boil, then reduce the heat, cover and simmer according to the packet instructions, usually 12–15 minutes, until the liquid has been absorbed and the quinoa is tender.

• Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

• Meanwhile, heat the olive oil in a frying pan. Add the diced onion and cook over medium-low heat, stirring occasionally, until softened, golden and caramelised.

• Combine the cooked quinoa with the fried onion. Season to taste.

• Arrange the quinoa mixture in the centre of a large serving plate, shaping it into a neat mound.

  
  

  2. Cannellini Bean, Cucumber and Dill Salad

Ingredients

1 cup (approximately 170 g drained) cooked cannellini beans

1/2 lebanese cucumber, diced

1/4 cup finely chopped fresh dill

1 tablespoon lemon zest

Lemon and Dill Dressing

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard, optional

Salt to taste

Method

• Drain and rinse the cannellini beans if using canned beans.

• Combine the beans, diced cucumber and fresh dill and lemon zest in a bowl.

• Whisk the dressing ingredients together and pour over the salad.

• Mix gently and set aside until ready to arrange on the serving plate.

  
  

  

  3. Carrot Salad with Roasted Cashews and Pepitas

Ingredients

2 medium carrots, grated

2 tablespoons roasted cashews, roughly chopped

1 tablespoon pepitas (pumpkin seeds)

Orange and Maple Dressing

1 tablespoon fresh orange juice

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

½ teaspoon maple syrup, or to taste

A small pinch of salt

Method

• Place the grated carrot in a mixing bowl.

• Whisk together the orange juice, lemon juice, olive oil, maple syrup and salt.

• Toss the dressing through the carrot.

• Add the roasted cashews and pepitas just before serving to preserve their crunch.

  
  

  4. Beetroot and Caper Salad

Ingredients

1 medium size beetroot, grated

1 tablespoon capers, drained

Balsamic Dressing

1 tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

½ teaspoon Dijon mustard

Salt to taste

Method

• Place grated beetroot and capers in a mixing bowl.

• Whisk together the olive oil, balsamic vinegar, mustard and black pepper.

• Gently combine the beetroot and capers with the dressing.

• Taste before adding salt, as capers already provide a salty flavour.

  
  

  5. Heirloom Tomato and Red Onion Salad

Ingredients

2–3 heirloom tomatoes, sliced or cut into wedges

¼–½ small red onion, thinly sliced

Mediterranean Vinaigrette

1 tablespoon extra virgin olive oil

2 teaspoons red wine vinegar

A little finely grated garlic, optional

Salt to taste

Method

• Arrange the sliced tomatoes and red onion in a bowl.

• Whisk together the olive oil, vinegar, herbs and optional garlic.

• Spoon the dressing over the tomatoes and gently toss.

• Allow the flavours to mingle briefly before arranging the salad on the platter.

  
  

  

6. Beet Leaves, Rocket and Alfalfa Sprouts

Ingredients

1 handful young beet leaves

1 handful fresh rocket leaves

Lemon and Mustard Dressing

1 tablespoon fresh lemon juice

1 teaspoon extra virgin olive oil

¼ teaspoon Dijon mustard, optional

½ teaspoon maple syrup, optional

Method

• Wash the beet leaves and rocket, then dry thoroughly.

• Gently combine the leaves in a bowl.

• Whisk the dressing ingredients until combined.

• Drizzle lightly over the greens just before serving and toss gently.

  
  

  7. Alfalfa Sprouts

1 handful of sprouts

Assembling the Salad

• Place the quinoa and fried onion mixture in the centre of a large serving plate.

• Arrange the cannellini bean salad, carrot salad, beetroot salad and tomato salad in separate sections around the quinoa.

• Add the beet leaves and rocket with alfalfa sprouts to complete the arrangement.

• Keep each salad distinct so the colours and textures remain visible.

• Serve immediately while the vegetables are fresh and the nuts and seeds retain their crunch.

Recipe note: The quantities and dressings above are a starting point. Adjust them to suit your taste and the size of your serving platter. You can prepare the individual salads ahead of time, but add their dressings close to serving for the freshest presentation.