GLUTEN-FREE PEAS, BEANS AND CARROTS
These two salad recipes, though quite different, both make use of some of our most basic vegetables.
We have a Peas and Beans Salad and a Roasted Carrot Salad with Sherry Caramel.
They’ve been paired to accompany our Christmas Rolled Roast Turkey Breast, but you’ll find they will complement a wide variety of your favourite dishes.
Much of the preparation for both salads can be handled well ahead of time.
Served with some decent gluten-free bread, the Roasted Carrot salad even makes a great entrée on its own.
Besides, we always need another salad recipe, don’t we?
Best wishes,
Rosie and Jan
PEAS AND BEANS SALAD
Serves 10
200 gm quinoa
300 gm baby green beans, trimmed
300 gm green peas, fresh podded or frozen
1 cup parsley (leaves only)
1 cup dill (leaves only)
1 cup mint (leaves only, torn if large)
1 cup chervil (leaves only)
¼ cup tarragon (leaves only)
2 cups wild rocket (leaves only, trimmed)
125 ml extra-virgin olive oil
1 large lemon, zest and 80ml juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fennel seeds, toasted in a dry pan and lightly crushed
Sea salt and pepper to taste
1 cup pea tendrils
Edible flowers to garnish (optional)
Cook quinoa in salted water on medium heat for 13 – 15 minutes. Drain well and spread on a plate to dry.
Blanch beans for 2 – 3 minutes. Drain, refresh, drain again and dry. Repeat process with peas.
Combine olive oil and lemon juice in a jar with mustard, honey, crushed fennel seeds, salt and pepper and shake well.
All preparation to this point can be done well ahead of time.
Add quinoa to a bowl with the lemon zest and ¾ of the salad dressing. Toss to combine. Add peas and beans, mix well and adjust seasoning if necessary.
Add all the herbs and fold through. Transfer to a serving plate. Top with pea tendrils, flowers if using, and serve.
ROASTED CARROT SALAD WITH SHERRY CARAMEL
(with thanks to Peter Gilmore)
Serves 10
Sherry Caramel
150 gm caster sugar
375 ml oloroso (or other good quality, sweet sherry)
180 ml sherry vinegar
Combine sugar and 300ml of the sherry in a saucepan over medium heat. Stir until sugar has dissolved. Increase the heat and bring the mixture to a simmer. Cook until it reaches a rich caramel colour (160°C). Remove from the heat and carefully add the remaining 75ml of sherry, it can spit. Add the vinegar, stir to combine then allow to cool completely.
Transfer to a clean jar. You will not need all the Sherry Caramel for this recipe, however, it will keep for over a month in the fridge.
Carrot Salad
2 kg carrots, peeled and trimmed
150 ml extra virgin olive oil
150 gm natural almonds
300 gm Meredith goat or cow feta
Sea salt flakes
Preheat the oven to 180°C fan-forced. Line one or two baking trays with baking paper.
Cut the carrots into quarters, lengthways. Toss in 50ml of the olive oil and arrange in one layer on the tray/s.
Bake for 20-25 minutes, turning once, or until cooked through and lightly browned. Allow to cool.
Reduce the heat in the oven to 150°C.
Split the almonds in half lengthways by cutting down the seam with a sharp knife or simply roughly chop the almonds.
Place the almonds on a baking tray and roast for 15 minutes or until lightly roasted. Allow to cool completely. Roasted almonds will keep for several weeks in an airtight container.
To Assemble
Drain the feta and crumble two thirds over the base of a serving platter.
Cut the carrot pieces in half, crossways diagonally, and toss in 50ml of the olive oil and 1 tablespoon of the sherry caramel. Scatter over the feta.
Toss the almonds in 50ml olive oil and scatter over the carrots.
Crumble the remaining feta over the top and drizzle with 1 tablespoon of sherry caramel or to taste. Sprinkle with sea salt flakes.
Serve at room temperature.
TIPS:
Make the Sherry Caramel up to a month ahead.
Roast the almonds up to a week ahead.
Roast the carrots in the morning, cover, and keep at room temperature until ready to use.
Assemble the salad up to 2 hours ahead.