As it is meat free week I have pulled upon the knowledge of our resident chef Malik Fseil. Malik joined us in April 2014 and since then we have developed over 50 different seasonal salads for our clients to enjoy.
Many of our unusual products like Freekeh, Hibiscus and Sumac are sourced from Vegetarian Express and the flavour some, colourful vegetables from Fresh Direct and Westlands for the stunning micro cress.
At etc venues 155 Bishopsgate, we make salads exciting again, so here are a couple of recipes which are two client favourites, you can see why!
Red and candied beetroot salad, crumbled feta, yellow mustard seed dressing
300g of red beetroot in chunky dice
100 g of candied beetroot in julienne
150g of crumbled feta
4 shallots finely sliced
50g of chopped chive
1 pinch of sumac
For the pickling juice :
20ml of white wine vinegar
20g of caster sugar
10ml of water
1 lime in quarter
1 star anise
For the dressing:
20g of toasted yellow mustard seeds
20ml of balsamic vinegar
40 ml walnut oil
2tbs of Dijon mustard
Cooking process :
Wash the red beets gently, then place it in a pan with warm water, bring to the boil, reduce the heat and simmer until tender. cool them in iced water and peel them straight away, diced them in chunky pieces.
Prep the pickling juice, mix all the ingredients in a sauce pan, bring to the boil reduce the heat and allow to cook for 5 minutes. Allow to cool at room temperature then add the raw peeled and julienne candied beetroot into it. Leave it to marinade for at least two hours.
Toast the mustard seeds in a dry frying pan, set aside. In a mixing bowl, dissolve the salt and pepper inside the balsamic vinegar, add the Dijon mustard and whisk energetically, add your toasted seeds. finally incorporate slowly the walnut oil without stopping whisking.
Prep and sliced the shallots, chopped the chives and mix them with the red beetroot, season and now add the dressing to it.
Dress your salad in a bowl, first the red beetroot, add the candied one and sprinkle the crumbled feta on top, sprinkle with sumac and some micro herbs.
Pomegranate freekeh salad, fresh herbs, lime dressing
2 cucumbers finely diced (seeds off)
100g of mint finely chopped
100g of flat parsley finely chopped
for the dressing:
The juice of 7 limes
15g of sugar
3 tbs of whole grain mustard
50 ml vegetable oil, salt and pepper
Cooking method :
Cook the Freekeh in a pot of salted boiling water for 6 to 7 minutes (texture should stay « al dente ») , drain it and cool it down immediately in iced water.
Make the dressing
In a mixing ball dissolve the sugar, salt and pepper inside the lime juice, add the whole grain mustard and whisk energetically. Finally incorporate the oil slowly while whisking.
Bringing it all together
Prep all the herbs, cucumber and remove the seeds of the pomegranate, see Big Al’s Video on how to do remove the seeds from a pomegranate . mix all through the drained freekeh.
At the last minute add the dressing to the salad, season, serve, enjoy!
We have a huge bank of salads and we don’t wish to bore you but if the demand is high for more salad recipes, we will post more, just leave your comments below and follow us.