Roasted pumpkin and feta salad

As regular readers of the blog would know, a salad is a rare sighting around these parts. Now it’s not that we don’t make a lot of salads, more the fact that wise man once said “you don’t win friends with salad”. Whilst salads in many instances can become merely a garnish to the main event, this roasted pumpkin and feta salad is certainly an exception. Roasted pumpkin and feta are just two of the star players, which are joined by beetroot (an Australian favourite) and avocado and also fresh baby spinach leaves.

This roasted pumpkin and feta salad is our go to salad recipe for BBQ catch-ups and family gatherings when asked to bring a salad. Always a crowd pleaser it’s both quick and easy, which is perfect when your ready to get your party pants on.

While a salad is a rare sighting on the blog there are a couple of other salads if your on the hook to bring more than one to an event, this apricot and couscous salad is a great option as is our simple potato salad.

Roasted pumpkin and feta saladRoasted pumpkin and feta salad

5.0 from 1 reviews
Roasted pumpkin and feta salad
 
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Roasted pumpkin and feta are just two of the star players, which are joined by beetroot (an Australian favourite) and avocado and also fresh baby spinach leaves.
Author:
Recipe type: Side Dish
Cuisine: Australian
Serves: 6 serves
Ingredients
  • 300g baby spinach leaves
  • 1 avocado
  • 125g danish feta
  • 5 baby beetroots quatered
  • 400g butternut pumpkin
Instructions
  1. Preheat oven to 220C. Line a baking tray with non-stick baking paper.
  2. Place the pumpkin in a large bowl. Drizzle with oil. Season with fresh garlic salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and set aside for 30 minutes to cool.
  3. Place the spinach on a large serving dish add the avocado. Gently toss until just combined. Add the pumpkin and beetroot and gently until just combined, finishing with a layer of Danish feta.
  4. Drizzle with olive oil and balsamic vinegar to serve.

 

Simple Potato Salad

Potato salad is a great accompaniment to most barbeques, family gatherings and a great general “go to” recipe. Potato salad is super easy to put together, hard to mess up and is a general crowd pleaser. What’s not to love about a creamy carb and bacon salad?

Everyone has their own variation of potato salad, usually a recipe passed on from one family member to another but this is our favourite simple potato salad recipe. With a simple combination of capers, spring onion, garlic, boiled eggs, bacon and of course whole egg mayonnaise. Some people may use just onion however the addition of capers gives the salad a slight tangy flavour which I like.

When making your potato salad be careful not to over boil your potatoes. Brooke starts here potatoes off in cold water to ensure a more even cook to ensure the inside of the potato is cooked and the outside isn’t too mushy.

Once you potatoes are boiled and cooled, simply add the remaining ingredients and mix until the potatoes are well coated. Serve in a bowl and enjoy this delicious creamy goodness!

Simple Potato salad IngredientsSimple Potato salad recipeSimple potato saladSimple Potato salad recipePotato salad recipeSimple Potato Salad

Simple Potato Salad
 
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Simple potato salad made with a combination of capers, spring onion, garlic, boiled eggs, bacon and of course whole egg mayonnaise.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • 15 even-sized chat potatoes
  • 4 rashers of bacon, finely chopped
  • 1 clove garlic, crushed
  • 4 green spring onions, finely sliced
  • 2 tblsp capers, chopped
  • 2 eggs, boiled and broken
  • ⅓ cup whole-egg mayonnaise
  • Salt and freshly ground black pepper
Instructions
  1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside for 30 minutes to cool completely. Cut in half and place in a large serving bowl.
  2. Meanwhile, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 12 minutes for medium-hard boiled. Drain and cool under cold running water. Peel and set aside.
  3. Heat a small non-stick frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until crisp. Remove from heat.
  4. To the cooled potatoes, combine the mayonnaise, garlic, capers, spring onion, boiled eggs and bacon.. Gently toss to combine. Season accordingly
  5. Top with extra spring onions and bacon to serve.

 

Apricot Couscous Salad

The first time I tried this apricot couscous salad was only a couple of weeks ago when Brooke was preparing her lunch to take to work that week. She started getting the ingredients out, couscous, dried apricots, currants, slivered almonds and baby spinach. Firstly fruit in a salad? I am not exactly sold on this idea, and of course Brooke started getting defensive when I questioned it. She said the first time she had this was when her Mum made it to accompany a Moroccan lamb dish to use instead of rice. She said the almonds give it a nice crunch, and the sweet apricots and currants add another flavour. Honestly, I was still not sold on it, till there was a chance I could have a packed lunch to take to work as well.

As I watched Brooke make the salad I swear it was ready in 10 minutes. To start all she did was prepare some couscous using the method on the box. While this cooked, she simply toasted some slivered almonds on the stove till golden brown. She then sliced up some dried apricots into small pieces, and then washed some baby spinach. Once the couscous was ready and had cooled slightly all that needed to be done was mix it all together – couscous, almonds, apricots, spinach and a handful of currants. Really it was that simple!

I must say I am now a fan!  Although this version apricot couscous salad is served cold, it can still be served warm to accompany other dishes – like a Moroccan inspired dish which is full of various spices. I will however, recommend this coming into summer as a great side for any bbq or even just some marinated chicken.

If you are looking for another salad recipe to accompany your meal then try our roasted pumpkin and feta salad.

Apricot and Almond CouscousCouscous and ButterToasted AlmondsFresh SpinachApricot and Almond Couscous Salad IngredientsApricot Couscous Salad

Apricot couscous salad – Recipe Instructions

5.0 from 1 reviews
Apricot Couscous Salad
 
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This simple Apricot Couscous Salad is made with just 5 key ingredients couscous, almonds, apricots, spinach and a handful of currants.
Author:
Recipe type: Salad
Cuisine: Moroccan
Serves: 4
Ingredients
  • 1 cup couscous
  • ½ diced apricots
  • ½ cup dried currants
  • ¼ slivered almonds
  • 1 tablespoon of butter
  • A big handful of baby spinach
Instructions
  1. Prepare your couscous using the method on the box.
  2. Toast almonds in a small pan on the stove till golden brown, and allow to cool.
  3. Diced the dried apricots
  4. Wash baby spinach thoroughly
  5. Mix all the ingredients together and serve