A trio of summer salads

Try Bulghur Wheat & Rocket, Hearty Greens or Kumara & Brown Lentil for a tasty take on fresh summer produce.

Recipes Sarah Heeringa. Photography Amanda Reelick

Bulghur Wheat and Rocket

  • 3 bunches ripe vine tomatoes
  • 4 courgettes, thickly sliced on the diagonal
  • 3/4  cup bulghur wheat
  • several handfuls The Fresh Grower Rocket
  • 1 handful flat-leaf parsley, chopped
  • Hemp Seed Dressing (see below for recipe)

Preheat oven to 180°C. Place the tomatoes, still on the vine, on a baking tray with the sliced courgettes. Drizzle with extra virgin olive oil and season, then roast for about 30 minutes.

Cook bulghur according to packet instructions, then let cool. Gently combine with rocket and courgettes, then top with roasted tomatoes, parsley and dressing. 

Hearty Greens

  • 1/2 cup Ceres Organics Sunflower Seeds
  • 3/4 cup Ceres Organics Tamari Roasted Almonds
  • 1/4 green cabbage, finely shredded
  • 2-3 cups The Fresh Grower Curly Kale, chopped
  • 1/2 red onion, finely diced
  • large bunch flat-leaf parsley, chopped
  • Hemp Seed Dressing (see below for recipe)
  • Easiest Aioli (see below for recipe)

Toast sunflower seeds in a dry skillet over medium heat for 30 seconds until golden, then let cool. Chop almonds roughly, leaving some whole. (If using plain almonds, preheat oven to 180°C, spread almonds on a tray and roast for 15-20 minutes until browned and crisp. Sprinkle with salt, let cool.)

Combine cabbage, kale, red onion and parsley, reserving some parsley to garnish. Pour over enough dressing to bind together lightly, and toss. Scatter with nuts, seeds and remaining parsley. Serve with a dollop of aioli.

Kumara and Brown Lentil

  • 5 orange kumara, unpeeled
  • 2-3 handfuls The Fresh Grower Baby Spinach
  • 3/4 cup Ceres Organics Canned Brown Lentils
  • 5-6 tbsp Easiest Aioli
  • 2 tbsp Hemp Seed Dressing (see below for recipe)
  • chives, snipped

Quick pickled red onion

  • 1 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 red onion, finely diced

Preheat oven to 200°C.

Whisk together the vinegar, water, salt and sugar until the sugar is dissolved. Add onion and let sit for at least 30 minutes.

Scrub kumara and chop into medium chunks. Toss in a bowl with a splash of olive oil and seasoning. Spread on an oven tray and roast for 30-40 minutes until crisp but still soft inside.

Toss the spinach gently with the lentils, roasted kumara, pickled red onion and brine, and Hemp Seed Dressing. Top with dollops of Easiest Aioli and scatter with chives.

Easiest Aioli

  • 4-6 cloves garlic 

  • 1 cup extra virgin olive oil 

  • 2 free-range egg yolks 

  • 2 tbsp lemon juice 

  • salt and pepper

Put garlic and 1/4 cup of oil in a food processor or cake mixer. Blend to a smooth paste. Add egg yolks and lemon juice.

With the mixer running slowly to prevent the aioli separating, trickle in the remaining oil to create a thick, creamy mixture.

Season to taste. Store in a sealed jar in the fridge and use within a week.

Hemp Seed Dressing

  • 1/4 cup hemp seed oil
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp balsamic vinegar
  • 1 tsp mustard powder
  • 2 tbsp honey
  • salt and pepper

Put all ingredients into a sealed glass jar. Shake vigorously until blended. Adjust seasoning to taste.

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