I spent a glorious long weekend back home in Switzerland recently. Whilst there I rustled up two beautiful vegan salads for the fam. Easy to make in bulk, these salads are a supper time win. Pair with crisp white wine and good company!


Sweet Potato & Chickpea Salad:

A sweet potato per person, peeled and cut into cubes

2 tins of chickpeas, drained

1 jar of sun-dried tomatoes

A bag of salad (rocket, watercress, spinach – a mix of all 3… choose your fave!)

Dried mixed herbs


Juice of 1 lemon

1 tsp Turmeric

1 tbsp apple cider vinegar

Olive oil

Quinoa & Green Vegetable Salad:

1 cup of quinoa, cooked

2 courgettes, fried in olive oil and seasoned with salt & pepper

A big leafy vegetable – I used Swiss Chard

2 tbsp tahini

2 cloves of garlic, crushed

Juice of 1 lemon

1 tsp of maple syrup

Tap water to thin

Olive oil



Sweet Potato & Chickpea Salad:

Pre-heat your oven to 200 degrees celsius. Peel and dice your sweet potato and add to a small baking tray, toss in olive oil, paprika and mixed herbs and pop in the oven for 30 minutes or until cooked. Drain and rinse your chickpeas and add to another small baking tray, toss in olive oil, salt and lemon juice. Pop in the over and bake for 20 minutes alongside the potatoes.

Meanwhile, slice your sun-dried toms. Combine turmeric, vinegar, olive oil, lemon juice.

Make a base of leaves and throw in your potatoes, chickpeas and sun-dried toms. Drizzle over the turmeric dressing.

Quinoa & Green Vegetable Salad:

Cook your quinoa to packet instructions. I like to cook mine in a bit of lemon juice and salt as well as water for added tastiness.

While the quinoa is cooking. slice up your courgettes into half moons and fry until slightly charred / golden and then season with salt & pepper.

Cook your leafy green veg until tender – this could be spinach, pak choi, kale, chard etc.

Make your tahini dressing by combining tahini, garlic, maple syrup, lemon juice – this should form a thick paste, thin according to preference with warm tap water.

Combine all the ingredients in a bowl and toss in the tahini dressing.


Serve alongside a good white wine and wonderful friends and family! Enjoy.



4 comments on “SALADS FOR SUPPER

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