January 7, 2016 — Family Food
‘…so Dad had a little think about a healthy salad for the New Year, and this is his creation! It’s light, fresh and full of goodness. The plan was to cut down on food but I still had two plates! Perfect to store in a tupperware box and take to work for lunch. Vegetarians could easily remove the fish and add mini potatoes.’
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
300g – 400g salmon fillet – skinned
130g pearled spelt (or farro)
2 sticks celery
80g broccoli – chopped
1 handful frozen peas
1 red pepper
5 outer leaves of a savoy cabbage – deveined
½ tsp oregano
Chives and parsley
3 tbs olive oil
2 tbs lemon
Salt and pepper
Please also share and drop us a comment further down the page.
The seasonal festive food has been indulged and celebrated.
Now it’s the New Year – and time to sweep aside the stodge, eliminate the carbs and lower the fat… So here’s a recipe that’s light, fresh and healthy, but still warming and filling – a warm winter salad.
It’s typical of many salads I make for our family in summer, but adapted for this time of year. Vegetables and greens are cooked and served warm but they still have a crunch. The body is provided by spelt, a type of wheat grain. This is available now in most supermarkets. Do seek it out – it adds a distinctive and satisfying nutty texture to the salad. (Use couscous or rice as an alternative.)
Tips: The salad is also good cold. Make extra and take it to work for lunch. For a vegetarian version, replace the salmon with chickpeas or tofu.
1. Cook the spelt. Follow the instruction on the packet. Drain the spelt when cooked and keep the spelt warm.
2. Cook the vegetables. Cook the broccoli in boiling water for three minutes. Add peas and cook for two minutes more – drain, and keep the vegetables warm. Chop the pepper, chilli, courgette and stir-fry in a little olive oil for 5 minutes until there is a some colour (do not overcook), add the celery and oregano, season with salt and pepper, turn off the heat cover and keep warm. Steam the cabbage for 3 minutes until just tender and drain.
3. Cook the salmon. Cut the salmon into cubes and fry in a little oil, until coloured and just cooked.
4. Make the dressing. Whisk the oil and lemon together. Season with salt and pepper.
5. Assemble and serve the salad. In a large bowl mix the vegetables, fish and spelt. Lay out the cabbage leaves on a platter and arrange the rest of the salad on top. Garnish with plenty of chopped chives and parsley. Serve with the dressing.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!