Spring Potato Salad (Vegan, GF)

We all have different ways to tell Spring has sprung.

For some, it’s as simple as looking at tha calendar. Past the Spring equinox? Good. Here’s your answer.

For others, it’s the blooms and the cold-but sunny days.

Spring Potato Salad (Vegan, GF) | Cake + Whisky

For me though? There are three signs.

  1. My irrepressible need to clear, clean and tidy everything within an inch of my life. I mean, I’m already borderline ‘less is more’ compulsive the rest of the year, but Spring definitely pushes me over the line.
  2. My constant daydreaming of owning all things pastel. Home trinkets, candy, cushions, -and more than anything else- nailpolish… You name it, I want it.
  3. The urge to cook/eat potato salad every chance I get.

Spring Potato Salad (Vegan, GF) | Cake + Whisky Spring Potato Salad (Vegan, GF) | Cake + Whisky

Given that I’ve already spring-cleaned my flat, that my nails have been sporting a dusty baby blue shade for the last two weeks and that this Spring-inspired potato salad was my dinner yesterday, I’m positive that Spring has finally made its way to London!

Spring Potato Salad (Vegan, GF) | Cake + Whisky

Much like putting winter coats & boots away and filling the house with flowers, this Spring potato salad is the perfect way to celebrate springtime.

Spring Potato Salad (Vegan, GF) | Cake + Whisky

Packed with tender asparagus and baby peas as well as super sweet new potatoes and pea shoots, it’s the perfect dish to spring into the new season!

Spring Potato Salad (Vegan, GF) | Cake + Whisky

[amd-zlrecipe-recipe:5]
More Spring salad inspiration?

Rainbow Salad (this would be ah-mazing for a St Patrick’s Day get together!)

Kale & Rice Salad with Avocado & Salmon

Pink Fruit Salad

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Spring Potato Salad (Vegan, GF)

Spring Curried Cauliflower Salad (V, GF)

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

Spring curried cauliflower salad recipe || Cake + Whisky

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

Spring curried cauliflower salad recipe || Cake + Whisky

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

Spring curried cauliflower salad recipe || Cake + WhiskySpring curried cauliflower salad recipe || Cake + Whisky

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait not so patiently for Spring to come…

Spring curried cauliflower salad recipe || Cake + Whisky

Spring Curried Cauliflower Salad (Serves 1 – V, GF)
Ingredients:
  • 1 small head of cauliflower, washed and cut into florets
  • a big handful watercress salad
  • 10 cherry tomatoes
  • 1 tbsp mayonnaise (use vegan alternative if you prefer)
  • 1 tsp curry powder
  • 1/2 tsp chilli flakes
  • 1 tsp chopped chives
  • 1/2 tbsp olive oil
  • salt, pepper
Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!

Spring Curried Cauliflower Salad (V, GF)

Kale & Rice Salad w/ Avocado & Salmon (GF)

No, no, no, don’t be all ‘That tough, leafy green stuff? Kale no’!

This Kale & rice salad may have humble beginnings (being made up of what was left over in the fridge) but it seriously is one of the best things I’ve had for lunch in a long time (possibly ever).

Kale & rice salad with avocado & salmon | Cake + Whisky

Naturally gluten-free, it’s a marriage of savoury, nutty, crunchy, creamy (…) flavours, all coming together in a symphony of colour.

Kale & rice salad with avocado & salmon | Cake + Whisky

Fresh, satisfying, incredibly beautiful and unbelievably simple, I promise you’ll be screaming ‘Kale yeah’ after the first bite!

Kale & rice salad with avocado & salmon | Cake + Whisky
Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)
Ingredients:
  • a big handful basmati or wild rice
  • 2 big handfuls of raw kale, stalks removed, well washed and pat dried
  • 1/2 tbsp sesame oil
  • 1 avocado
  • 2 big slices smoked salmon
  • juice of 1/2 lemon
  • 2 tbsp sesame oil
  • a few dashes Tabasco
  • black sesame seeds and sliced spring onion to garnish
  • salt flakes, black pepper
Method:

1. Cook the rice according to packaging, then drain well and set aside to cool.

2. Place the kale, 1/2 tbsp of sesame oil and a good pinch of salt into a big bowl and massage for a few minutes. Add in the cooled rice and mix well, then share between two bowls or plates.

3. Make the dressing: In a small, clean jar, pour the lemon juice, Tabasco and remaining sesame oil. Put the lid on and shake vigorously until well combined. Taste-test and season accordingly with salt and pepper.

4. Peel, half, pit and slice the avocado. Use kitchen scissors to cut the smoked salmon into bite-sized pieces. Place both the avocado and salmon on top of the kale & rice salad.

5. Top with the dressing and garnish with black sesame seeds and sliced spring onion right before serving.

Kale & Rice Salad w/ Avocado & Salmon (GF)

Superfood salad

I’m not usually one for food fads. I like my ice cream with cream in, my cakes with butter and sugar and I’ll only consider using cricket flour when all cereals will have disappear from the surface of the Earth.

But in spite of everything, it looks like I’m currently tumbling down a superfood-shaped rabbithole.

Superfood salad | Cake + Whisky

I blame my on-going cupboard clearing phase, that made me realise that I must be a member of the squirrel family (the kind that socks on nuts and then forgets about it).

The consequences of this discovery being that I made a superfood salad to use up part of my stocks and pretty much anything else I had in the fridge: watercress, red cabbage, radishes, avocado, ALL THE NUTS/SEEDS…

Superfood salad | Cake + Whisky

A pretty healthy lot, since most of them are actually superfood and therefore pack a punch of health benefits.

Add some lovely walnut French dressing and juuuuuust a tiny bit of crunchy BACON, and what was bound to happen, happened.

Superfood salad | Cake + Whisky

I became addicted to said superfood salad.

So much so in fact that despite the weather doing its best to make me see sense and come back to more wintery food, I’ve had it for lunch for 3 days in a row. And I’m strongly considering making it 4.

Superfood salad | Cake + Whisky

Cold air? Don’t care! All I want is this (super-easy to make) colourful superfood salad!

 

Superfood? Supergood!

Superfood salad | Cake + Whisky

Watercress & seeds superfood salad (serves 2)

Ingredients:

  • 1 bag (100g) watercress, rinced and pat-dried
  • 1 big handful thinly sliced red cabbage
  • 8 red radishes, thinly sliced
  • 1 avocado, stone removed, diced or sliced
  • 4 rashers streaky bacon (for a vegetarian version, replace with 1 poached egg per person)
  • 1 tsp each black sesame seeds and pine nuts
  • 2 tsp pumpkin seeds
  • 1 tsp Dijon mustard (I love the sweetness of this honey lil’ number)
  • 2 tbsp red wine vinegar
  • 4 tbsp walnut oil
  • salt flakes, cracked black pepper (use smoked pepper if you have some!)

1. Make the dressing: In a small jar, place the mustard and vinegar and mix until well combined. Pour the oil in, pop the lid on, then shake until well incorporated. Season with salt and pepper and set aside.

2. Cook the bacon in a hot pan until it’s all nice and crispy. Remove all residual fat from the pan and let the bacon cool a bit, then use kitchen scissors to chop it into bite-sized pieces. Set aside.

3. On a serving plate of dish, arrange the watercress, red cabbage, avocado and sliced radishes. Sprinkle with the seeds and top with the crispy bacon bits.

4. Pour the dressing on top and serve immediately.

Superfood salad

Persimmon Salad with Prosciutto & Mozzarella

Since Christmas is over, I don’t think there’s been a day I haven’t been day-dreaming about summer.

Long, warm, sunny days, sunglasses, sundresses, day trips to the beach, barbecues and picnics in the park… I simply can’t wait for it all.

Persimmon salad with prosciutto & mozzarella | Cake + WhiskyPersimmon salad with prosciutto & mozzarella | Cake + Whisky

But one look through the window and the harsh reality settles in: those long-awaited summer days are at least 5 months away and there’s not much to be done about it.

Not much except for putting a seasonal twist on some of my favourite summer recipes, that is.

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

So if you’re trying to kick the winter blues away, may I recommend you give this vibrant prosciutto, mozzarella & persimmon salad a go?

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

The winter take on a summer fave of mine, with persimmon making for a surprisingly-good colder-weather substitute for melon, it’s the top way to bring sunshine (and a much needed dose of vitamins) to those dark, gloomy winter days!

And the ultimate way to rise & shine while waiting for the real (summer) deal!

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

Persimmon Salad with Prosciutto and Mozzarella (serves 1)

Ingredients:

  • 1 ripe but ferm persimmon
  • 2 paper-thin slices prosciutto (or other air-dried ham), shredded into small pieces
  • 1/2 ball of mozzarella, teared into bite-sized pieces
  • 1 sprig fresh basil, leaves removed & finely chopped
  • little drizzle good quality olive oil
  • pinch mild chilli flakes (I used Espelette pepper, but Aleppo would work amazingly well too)
  • salt, pepper
  • a few drops Tabasco / balsamic vinegar

1. Wash & pat-dry the persimmon, then slice it as thinly as you can (using a mandoline if you have one). Place the slices onto your serving plate.

2. Top with shreds of prosciutto, pieces of mozzarella and chopped basil leaves.

3. Season with a good pinch of sea salt, a little drizzle of good quality olive oil and a small pinch of your favourite chilli flakes. Add a few drops of Tabasco or balsamic vinegar and some cracked black pepper if you wish and serve immediately.

Persimmon Salad with Prosciutto & Mozzarella

Broccoli & Avocado Salad

When it comes to packing your own lunch, raise your hand if you always start the year full of grand plans and good intentions, only to give up a few days later because GOSH WHY DOES IT TAKE SO MUCH TIME AND EFFORT? and f*ck it, I might as well just go to Pret and get the same old sandwich everyday because I’d rather from boredom than exhaustion?

Broccoli & avocado salad | Cake + Whisky

Yeah? Me too.

But the truth is, it doesn’t have to be that hard.

Broccoli & avocado salad | Cake + Whisky Broccoli & avocado salad | Cake + Whisky

Exhibit n°1 with this Broccoli & Avocado Salad.

This is healthy eating at its best. Simple, cheap as chips ingredients thrown just a few minutes to create something super healthy and, most importantly, absolutely delicious.

Broccoli & avocado salad | Cake + Whisky

The beauty of this salad lies in its perfect simplicity and its amazing contrast of texture.

Creamy avocado, crunchy broccoli, with a bit of added zing from the tahini-lemon dressing, it makes for a super satisfying vegan lunch.

Broccoli & avocado salad | Cake + Whisky

Broccoli & Avocado Salad (vegan, serves 1 as a main course or 2 as a side)

Ingredients: 

  • 1 small broccoli head (washed, pat dried and chopped into bite-sized pieces
  • 1/2 avocado (pitted, peeled and chopped into small cubes)
  • 1 tbsp olive oil
  • 1 tbsp good quality tahini (this is my favourite)
  • juice from 1/2 lemon
  • small pinch chilli flakes
  • 1 clove garlic (peeled and finely chopped)
  • big pinch za’atar
  • chives (finely chopped)
  • salt, pepper

1. Pre-heat your oven to 180°C (gas mark 6).

2. In a bowl, mix the broccoli pieces with the olive oil, chilli flakes, garlic and a small pinch of salt. Transfer to an oven tray and roast until slightly brown and tender (about 30 min).

3. In a small bowl or glass, combine the tahini and lemon juice and mix until well combine (add a bit of water if necessary). Season with salt and pepper.

4. In a serving bowl, combine the roasted broccoli and cubed avocado. Top with the tahini dressing, sprinkle with za’atar and chives and serve immediately.

Broccoli & Avocado Salad

Christmas Orange Salad with Spiced Cranberries

Roasts with rivers of gravy, creamy cheese, followed by a big batch of cakes and puddings… Christmas food is nothing if not indulgent.

But it absolutely doesn’t have to be like that all the way. As for most things in life, it’s all about balance.

Christmas orange salad with spiced cranberries | Cake + WhiskyChristmas orange salad with spiced cranberries | Cake + Whisky

A crunchy brussel sprout slaw with the turkey. Plenty of fresh and dried fruit on your cheese board. And a tiny slice of pudding with this little wonder of a Christmas orange salad on the side.

Christmas orange salad with spiced cranberries | Cake + Whisky Christmas orange salad with spiced cranberries | Cake + Whisky

Bursting with festive flavours, yet still zesty and fresh, it’s the perfect way to end your Christmas meal…

So squeeze your chance & make this Christmas meal your zestier yet!

Christmas orange salad with spiced cranberries

Christmas Orange Salad with Spiced Cranberries (serves 4)

Ingredients:

  • 6 oranges or 8 tangerines
  • 1 big handful fresh cranberries
  • 3 cinnamon sticks
  • 3 green cardamom pods or 1 black cardamom pod, slightly crushed
  • 1 small handful raisins
  • 5 tbsp granulated sugar
  • 300ml water

1. In a small saucepan, place the cinnamon sticks, cardamom pods, raisins and water. Bring to a small boil and simmer for 10 min. Add the sugar, reduce the heat and cook until it start thickening.

2. Add the cranberries into the syrup and cook until they just start to rumple. Remove from the heat and let it cool completely.

3. Using a knife, cut off the peel and white pith from the oranges. Cut them in thin slices and arrange on a serving dish.

4. Top with the spiced cranberries and raisins and drizzle with a bit of the spiced cooking syrup. Serve immediately.

Christmas Orange Salad with Spiced Cranberries