Top 3: Spring Salad Recipes by WaitroseBy Angelica Malin
May’s seasonal foods revolve around lots of greens coming into their best, including watercress, spinach and peas. It’s also your last chance to cook with purple sprouting broccoli whilst it’s at its seasonal peak. Discover tasty ways to eat your seasonal greens this month with these spring salad ideas from Waitrose:
Crab, Egg and Watercress Salad
Total Time: 15 minutes
– 150g Waitrose Love Life Giant Wholewheat Couscous
– 100g bag watercress, thick stalks removed
– 4 salad onions, sliced
– 3 medium essential Waitrose Eggs
– 100g white crab meat
– 1 tbsp horseradish sauce
– 2 tbsp fat free natural yogurt
– 1 tbsp cider vinegar
1. Cook the couscous in boiling water for 6-8 minutes until tender. Drain, rinse under cold water and mix with the watercress and salad onions then divide between 2 plates.
2. Meanwhile, place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes, drain and run under cold water. Peel and halve and place on top of the salad. Sprinkle the crab meat over the top.
3. Mix together the horseradish, yogurt and vinegar, season and drizzle all over the salad.
Barley, Cashew, Pomegranate and Purple Sprouting Broccoli with Lemon Tahini Dressing
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total time: 1 hour
– 200g pearl barley
– 230g pack Waitrose
– Purple Sprouting Broccoli Spears, trimmed
– 100g Waitrose Cashew Nuts
– 1 red chilli, deseeded and sliced
– 1 bunch salad onions, trimmed and finely sliced
– 125g pack Waitrose Pomegranate Seeds
– ½ x 25g pack flat leaf parsley, roughly chopped
For the Dressing
– 1-2 tbsp tahini
– 2 tbsp extra virgin olive oil
– Juice of 1 lemon
– 1 tbsp pomegranate molasses
1. Put the barley in a pan, add enough cold water to cover, then simmer for 45 minutes until just tender. Drain thoroughly and place in a large bowl.
2. Meanwhile, dry fry the broccoli in a non-stick frying pan for 4–5 minutes over a high heat until charred and just tender. Cut into short lengths and add to the barley. Dry fry the cashew nuts for 1–2 minutes until light golden. Add to the bowl with the chilli and salad onions.
3. Whisk together the dressing ingredients, adding 2–3 tbsp warm water to loosen if necessary. Pour over the barley mixture and toss to coat. Leave to cool to room temperature then add the pomegranate seeds and parsley. Check the seasoning and serve.
Spinach and Pine Nut Couscous Salad
Total Time: Ready in 10 minutes
– 1 vegetable stock cube
– 1 tsp rose harissa paste
– 150g essential Waitrose Couscous
– 1 tbsp olive oil
– 25g pine nuts
– 1 bunch salad onions, sliced
– 150g essential Waitrose Spinach
1. Mix the stock cube and harissa with 200ml boiling water and pour over the couscous, cover and leave for 5 minutes before fluffing up with a fork.
2. Meanwhile, heat the oil in a frying pan and fry the nuts and salad onions for 1-2 minutes, add the spinach, cover and cook for 1-2minutes until wilted.
3. Stir the couscous into the spinach mixture and season.