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A Few Salads To Ease Us Into Summer – Mexican Slaw, Cauliflower & Capers, Easy Beans & Peas

I posted in September that I had written a few recipes for Nourish magazine and promised to post all of the recipes on my blog once the issue had been released, well here they are finally. It’s been a busy week of work, cooking classes organising a Blogger dinner event and bathroom renovations, any spare time has been spent with a hammer or paint brush in my hand.  I have to confess, I have many recipes and photos sitting on my Mac that never make it onto the blog, I always have time to cook and eat and love to photograph but finding the time to sit down and write them up is a little harder to find. It certainly comes in handy though for weeks like this.

Mexican seems to be all the craze at the moment and this Slaw the perfect way to spice up your summer burgers, whether fish, chicken or beef. If the weather is not quite warm enough at your ‘neck of the woods’ to get into leafy salads, try the warm cauliflower salad or the bean & pea salad.

Mexican Style Slaw
Ingredients
Serves 8 burgers easily
1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed
6-8 large radish
small bunch fresh coriander, finely chopped
3 spring onions, root removed
50ml sour cream
Juice and zest of 1 lime
1 medium hot chili
pinch salt
Method
Slice the cabbage and radish as thin as possible, almost paper thin! I use a mandolin. Place in a large bowl.
Finely slice the spring onions and chili, remove chili seeds if they are too hot (they are the hottest part of the chili). Add to the bowl with the cabbage and radish.
Add the chopped coriander to the bowl.
In a separate bowl place the sour cream, lime juice, zest and salt, mix together.
Add the sour cream dressing to the coleslaw just before serving so it doesn’t go too soft.

Vibrant Bean Salad with Cumin Seeds & herbs

Ingredients
300g frozen, garden peas
200g frozen broad beans
300g green beans, stalk removed
large handful of parsley and fresh coriander
1 tsp cumin seeds
Juice of 1 lemon
3 Tbsp olive oil
1 small clove garlic
Salt & Pepper
Method

Defrost both the garden peas and broad beans.

Remove the outer shell of the broad beans (they can be chewy).

Thoroughly drain the peas and podded broad beans then place them in a large bowl.

In a large pan of boiling water blanch the green beans for 2 minutes then drain and plunge into a bowl of ice cold water, this will stop further cooking and keep them bright green.

Drain the green beans and add to the rest of the beans & peas.

Blend together the olive oil, lemon juice, cumin seeds, coriander, parsley and garlic to a smooth salad dressing.

Mix the dressing through the beans and serve.

Optional: you could serve with some crumbled feta cheese.

Warm Cauliflower, Caper & Anchovy Salad

Ingredients

1 Cauliflower divided into florets

1 Tbsp capers

2 anchovy fillets

1 clove garlic

Large handful parsley

juice of 1 lemon

60ml olive oil

salt& pepper

Method

Steam cauliflower for 2-3 minutes, you want it still to have a little crunchiness to it.

Place all the other ingredients into a blender and whiz together to make the dressing and season to taste with black pepper & salt.

Place the cooked cauliflower onto a serving platter and drizzle with dressing.

Serve immediately.

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27 Comments Post a comment
  1. Wow! What gorgeous photography! All three dishes look amazingly delicious! Congrats on getting published in Nourish Magazine. Your food photography and recipe writing are without a doubt top notch.

    November 2, 2012
    • These look beautiful! We heading out on a picnic today so I’m actually looking for some quick and easy leafy inspiration, thanks for providing it!

      November 3, 2012
  2. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    Some YummY salads from Pease Pudding.

    November 2, 2012
  3. wangondu #

    Reblogged this on My Writing Lounge and commented:
    Wouldn’t mind having this for breakfast

    November 2, 2012
  4. It’s lovely to see these fresh salads. It’s certainly time to lighten up our food and shed some of the winter pounds. Congratulations on the Nourish Magazine job.

    November 3, 2012
  5. Gorgeous dishes and wonderful clicks! I really love that Mexican slaw.

    Cheers,

    Rosa

    November 3, 2012
  6. I’m defintely going to try that Mexican slaw. I am cooking dinner for a friend’s birthday on Monday and am doing a Mexican tortilla lasagne, coriander & lime marinated prawns, guacamole and tomato salsa. I wanted to do a salad too but was struggling to come up with something exciting. It needs something with crunch and this is perfect, thank you!!

    November 3, 2012
    • peasepudding #

      If I was down the road i would bring you a big bowl for dinner and join you ;o) the rest of the menu sounds amazing. Enjoy!

      November 3, 2012
  7. They look lovely, but I’ll wait until next year before trying them. It’s starting to get cold in England now :-)

    November 3, 2012
    • peasepudding #

      yes, nice hearty stews for you! Pretty cold here too today, November is always up and down.

      November 3, 2012
  8. Those green peas and that cauliflower…totally getting cooked! Beautiful photos to accompany your very practical recipes. Capers and anchovies and cauliflower… LOVE!

    November 3, 2012
  9. Thanks for those salad ideas, surely it will be a big hit at home specially with some barbie!

    November 4, 2012
    • peasepudding #

      Oh for barbie season, we managed to squeeze one in this weekend before the weather changed.

      November 12, 2012
  10. That’s a lovely range of salads. I think it would be hard for me to choose a favourite or one that I go eat first!

    November 4, 2012
  11. Wow! Makes me wanting to taste your gorgeous dishes, makes me feel hungry :-)

    November 4, 2012
  12. What a great roundup. I’m ready for summer, well except for the heat.

    November 4, 2012
    • peasepudding #

      we don’t get too much heat here even in summer 24C is our average temp…if we’re lucky!

      November 7, 2012
  13. i love the look of those peas and beans – i love greens. i actually picked my first greenfeast peas last night – only about a dozen pods, but they were so sweet and tender. i shall keep that dressing in mind for my next harvest. i wouldn’t think to put cumin with peas.

    November 5, 2012
    • peasepudding #

      Oh to have nice fresh ones in the garden, I will try and plant some next year.

      November 7, 2012
  14. Lovely, love the first photo in particular, and the second salad to eat (but the third too without anchovies :-))

    November 7, 2012
    • peasepudding #

      of course no anchovies for you, perhaps a little kelp instead for the salty sea taste?

      November 7, 2012
  15. Love love love these salad options. Would be nice if we had some summer to celebrate too :o(

    November 7, 2012
    • peasepudding #

      We might G&T a sneak peek for a few days!

      November 8, 2012
  16. Gorgeous salads, Alli – I’m especially loving the cauliflower salad, and with a great crop of broad beans coming along well in my garden, I’m sure I’ll be trying the bean and pea one as well.

    November 10, 2012
    • peasepudding #

      thanks Sue, you are so lucky to have a crop in your garden, one day I will get some growing myself.

      November 12, 2012
  17. You are even making me want to eat cauliflower! Quite an achievement!

    December 1, 2012
  18. DONC #

    Reblogged this on c'est moi و دیدگاه گذاشت:
    c’est beau.

    May 29, 2013

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