Potato salad Italian style

This is a really quick and easy potato salad requiring, well, not much.

Chopped 5Acre Farm  new potatoes or left whole, depending on size, boiled in salted water until just tender. Drain well. Toss potatoes with a good amount of olive oil, sea salt, chopped parsley and some finely chopped or crushed garlic (not too much). Leave it to cool slightly, as the this increases the resistant starch (the fibre) and reduces the GI of the potato. Actually making it healthier!

We enjoyed ours with our bbq last week in the warm weather. Check it out…

Potato salad

Potato salad

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Kohlrabi Carpaccio

kohlrabi

This recipe was prepared by Charlotte, using the lovely fresh and crunchy 5Acre kohlrabi included in our share this last week. Kohlrabi can be thought as tasting like a very mild turnip, although it is actually related to the cabbage in a distant past. It can be eaten raw, stir-fried, steamed or boiled. The leaves can be eaten too, use in salads or the like.

Kohlrabi is high in fibre, rich in vitamin C and B vitamins, phytochemicals and includes good levels of minerals such as copper, calcium, potassium and iron. Yay!

It stores well in the fridge, but the outer leaves should be removed to extend its storage life.

Anyway, now, where was I? Oh, the kohlrabi carpaccio….. Okay so this is a recipe by Hugh Fearnley-Whittingstall but prepared by Charlotte. It’s a quick and easy salad to make and very refreshing. Charlotte couldn’t find hard goats cheese in Earlsdon but used Berkswell ewe from Kendall’s Deli instead and said it was ‘gorgeous’! Please see photo for recipe. 

kohlrabi carpaccio

carpaccio recipe

Roast Veg Salad by Charlotte

5 Acre Farm Vegetables

5 Acre Farm Roast Veg Salad by Charlotte

Charlotte’s roast vegetable salad, using winter purslane and root vegetables from 5 Acre Community Farm.

Charlotte: “This salad is surprisingly filling and even fills up my husband who until very recently would not have been happy with a meat-free dinner. So big thumbs up. And I enjoyed some vanilla & chocolate ice cream for dessert (with toasted seeds on top) as it was such a healthy main ;-). The salad is inspired by the original roast vegie salad on this blog, but used what we currently had in the fridge, so:

 

Slice up veg into whatever size portions you fancy eating in the salad. This week I used carrot, parsnip, beetroot & red onion (from my veg share box). Place in baking tray & drizzle over olive oil. I did the beetroot in a separate pan to save them leaking colour onto the other veg although this week’s batch didn’t seem overly leaky! 

 

Roast at 180 (170 fan) for 15 mins, remove from oven & stir. Return to oven & continue to roast for a further 15-20 mins or until cooked to your liking.

 

Open a can of mixed bean salad and drain off the water.

 

We also had the remains of a roasted camembert in the fridge (most decadent!) so I thought that would be a nice addition to the salad, but goats or mozzarella cheese would be yummy, or a dollop of hummus

 

When I removed the beetroot from the roasting tray there was quite a lot of unused oil, so to use this up I cubed some bread, tossed it in the oil then roasted this for about 12 mins for croutons

 

I used the winter purslane from this week’s box as a base, and some shreds of the red mustard leaves.

 

Add all the ingredients to the serving bowls, drizzle over dressing of choice (take more dressing to the table as the salad seems to absorb lots of dressing).

 

Munch away! ”

 

Charlotte is a member of the vegetable share offered by 5 Acre Community Farm

5 Acre Community Farm LOGO

5 Acre Community Farm

Kale

Kale from 5 Acre Farm

Kale from 5 Acre Farm

I don’t know about you, but I love kale! Kale is a form of cabbage with green and purple leaves. It is very high in beta carotene, Vitamin K, Vitamin C, folate, is rich in calcium, iron, magnesium and potassium and has many anti-cancer properties. Kale has also been shown to lower cholesterol and decrease absorption of dietary fat. Sounds like a superfood to me. Many health conscious folk now eat kale raw, dehydrated or in fresh juices. It can also be lightly stir fried or steamed.

My favourite quick side dish is to stir fry chopped kale with a tad of butter, rapeseed oil and a good quality sea salt. Stir fry until just limp. beautiful.

Check out this website for some fantastic kale recipes and more information: http://www.discoverkale.co.uk/

Kale from 5 Acre Farm

Kale from 5 Acre Farm

Roast vegetable salad with tahini dressing

I find this recipe a favourite ‘go to’ recipe when I get a fresh bag of veg from the farm. I am able to use any salad veg and any root veg I get while it’s very fresh. It’s extrememely healthy, full of fibre, makes you chew and just feels good to eat.

Use your favourite salad as a base, using any fresh leaves you get in your share, including the red mustard leaves.

Roast veg salad with tahini dressing

Roast veg salad with tahini dressing

Ingredients

For the roast veg:

Parsnips, beetroot, carrots, brown onions, potatoes, sweet potatoes and whatever else you would like to roast. I like to roast about 2 small oven trays worth, as any left over roast veg is brilliant in a frittata.

One can of cooked chickpeas in water.

Paprika and quality sea salt to taste

Good quality cooking oil

For the salad:

Any type of lettuce, cucumber, tomatoes, avocado, peppers (can be roasted if you like), anything you fancy really. Goats cheese or fetta cheese.

Olive oil

Quality sea salt and freshly cracked pepper.

For the tahini dressing:

A couple of heaped tablespoons of natural yoghurt

2 tablespoons of tahini, hulled or non-hulled

honey to taste

a good squeeze of lemon juice

Tahini dressing

Tahini dressing

The super easy steps involved:

Of course, pre-heat your oven, 180 degrees C

Then, chop all you veg in equal cooking sizes, nice and chunky. Parboil if you like. Drizzle a good cooking oil like rapeseed oil over the veg and roast until cooked.

Drain your chickpeas and leave to drain whilst you make your salad.

Dress the salad in olive oil, sea salt and pepper and set aside.

Once you’ve made your salad, make your dressing by combining all dressing ingredients (adding honey and lemon to taste), stir well and keep to the side until serving time.

When the veg are half cooked, lightly coat your chickpeas in some oil, quality salt and paprika (smoked if you want a stronger flavour), pour chickpeas over one of your roast veg trays and return to the oven until the veg are cooked. The texture of the chickpeas cooked this way adds a really nice dimension to the salad.

Once the veg are cooked, toss with salad just before serving, dollop with your tahini dressing and a little more olive oil and salt and pepper to taste. Eat straight away, and get chewing.

salad

salad