Simply Stirred August Blog2

It might still be August, but spring is in the air. Flowers are blooming, birds are chirping, and the temperature is rising. Meanwhile, in the kitchen, it’s time to ditch those hearty winter vegetables in favour of a warm weather favourite, the salad.

Salad is the perfect spring-time side dish to serve alone, or alongside a delectable barbecued masterpiece. But, just because the salad might not be dinner’s main attraction, doesn’t mean it has to be boring. Instead, this spring, give salad its chance in the limelight by spicing up your salad routine with a tantalising array of falvours.

3 Simple Ways to Spice Up Your Salad Routine

Delicious Caramelised Onion Salad


100 grams Simply Stirred Caramelised OnionCaramelised Onion

120 grams fresh spinach

2 bunches asparagus

1 red capsicum chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar

100 grams crumbled feta cheese

In a frying pan, heat half of the olive oil and red wine vinegar. Cook the asparagus in the oil and vinegar mixture until it is tender.

In a large bowl, add the baby spinach, capsicum, asparagus and the remaining oil and vinegar. Toss all ingredients together to combine and then season with salt and pepper to taste.

Just prior to serving your salad, top it off with Simply Stirred Caramelised Onion and the crumbled feta.

Lemon Tahini Warm Cauliflower Salad with Spiced Chickpeas


1/3 cup Simply Stirred Lemon and Tahini Dressing

1 head cauliflower

1 red onion chopped

2 tablespoons olive oil

1 bunch of parsley chopped

1 can chickpeas

1 tablespoon olive oil

½ teaspoon smoked paprika

¼ teaspoon garlic powder

1/8 teaspoon cayenne pepper

Salt and pepper to taste

Preheat your oven to 200 degrees Celsius. While you wait for your oven to warm, chop the cauliflower and lay the florets out on a lined baking sheet. Next, slice the red onion into strips and spread the slices on the baking sheet with the cauliflower, then drizzle the olive oil over the cauliflower and onion and toss until the veggies are coated. You can add salt and pepper to taste as well.

Roast the veggies in the oven for 20 minutes. When the timer goes, stir the mixture and then return the cauliflower and onion to the oven for an additional 10-15 minutes, or until the cauliflower is warm and slightly browned.

While the cauliflower and onions are roasting, drain and rinse the chickpeas.

In a warm frying pan, combine the olive oil, chickpeas, paprika, garlic powder, cayenne pepper and a pinch of salt. Cook over a medium heat until the chickpeas become slighty crispy.

In a bowl, combine the cooked cauliflower, onions, chickpeas and parsley. Drizzle the salad with Simply Stirred Lemon and Tahini dressing and toss to combine.

Berry Good Vanilla and Arugula Salad

125 ml Splash Dressings Caramelised Balsamic with Black Cherries and Vanilla Bean Dressing

3 large handfuls arugula

1 cup mixed berries

4 tablespoons crumbled goat cheese

In a large bowl, combine the arugula and mixed berries then pour in the dressing and toss to combine. Top the salad off with the crumbled goat cheese and serve cold.

These salads are the perfect way to celebrate the coming of spring and they’re guaranteed to delight your diners!

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