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Sunshine Salad

Sunshine Salad

 

This is a wonderfully simple salad allowing the tomatoes to really shine. Use whichever tomatoes are your favourite or you have to hand as long as they are fresh, ripe and full of sunshine flavour!

 

Ingredients to serve 4:

2 big beef tomatoes or 2 big handfuls of vine tomatoes

4 spring onions, finely sliced

1/2 clove of garlic, mashed to a pulp

1 tsp dried oregano

1 tbsp of white wine or red wine vinegar

Super Green Salad

Super Green Salad

 

To feed 4 as a main course or 6 as a generous side dish, you will need…

 

600g Tenderstem broccoli, cut in half, widthways

1/2 cucumber, chopped into 1 cm cubes

4 spring onions, finely chopped

1 tin of butterbeans, drain, rinsed and padded dry

4tbsp sesame seeds

1 tsp caraway seeds, ground in a pestle & mortar, or left whole

3 springs of dill, roughly chopped (optional)

4 springs of mint, leaves only, roughly torn

Quinoa Tabbouleh 

Quinoa Tabbouleh 

 

This is a deliciously light, clean tasting salad. Perfect for big gatherings served on its own or simply accompanying a veggie burger. If you’re lucky enough to have any leftovers, it keeps very well in the fridge for mid-week lunches.

 

To feed 4-6 people you will need:

1 cup of quinoa

4 large tomatoes or 6-8 of an assorted size, finely diced

1 red onion, finely diced

1 cucumber, seeds scooped out and finely diced

Double Tomato & Garlicky Bean Sarnies

Garlicky Bean & Double Tomato Sandwiches 

The key to a super charged, lip smacking sandwich is combining layers of delicious flavours and textures… sweet and salty, crisp and crunchy, soft and juicy... this one certainly ticks all the boxes! 

To make 4 rounds:

1 tin of white beans, either butter beans or cannelini beans, drained and rinsed

1 small clove of garlic, crushed

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

Another Very Veggie Sandwich

Another Very Veggie Sandwich

These vegtastic sangeroonies are quite literally All About The Veg… Greedy mouthfuls of fresh, crunchy, juicy, crispy vegeliciousness!

To make 4 sandwiches:

2 carrots, grated

2 big tomatoes, finely sliced

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

1 baby gem lettuce

1 avocado, finely sliced

1 clove of garlic, peeled

Olive oil

Sea salt

Freshly ground black pepper

Spring Stuffed Sweet Potatoes 

These loaded sweet potatoes are as impressive to eat as they are easy to prepare.

Colourful, satisfying and so, so tasty!

 

To serve 4 generously you will need:

4 medium sized or 2 large sweet potatoes

1 cucumber, finely diced

2 red onions, finely diced

The juice of 1 lime

1 small bunch of chives, finely chopped

2 handfuls of toasted seeds or chopped nuts of your choice

Sea salt

Freshly ground black pepper

Garlic Mushroom and Asparagus Salad

Garlic Mushroom and Asparagus Salad with Blue Cheese and Homemade Croutons

 

This salad is a delicious jumble of savoury flavour showcasing our wonderful seasonal, British mushrooms and asparagus.

 

Ingredients to feed approximately 4 people:

2 slices of sourdough or sweet potato bread

2 sprigs of rosemary

1 handful of chestnut mushrooms, sliced

1 clove of garlic, crushed or finely diced

1 tin of chickpeas, drained, rinsed and padded dry

Charred Asparagus and Tenderstem

Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt 

 

This has to be the ultimate treat of a side dish… sensational with a steak… fab with fish or our personal favourite… featured on an abundant picky board with garlic prawns and polenta coated sweet potato fries.

 

To Serve 4:

1 bag or a big handful of Tenderstem broccoli

1 bunch of asparagus

4 tbsp natural yogurt or dairy free alternative

Middle Eastern Pepper Dip

We love this dip served with big shards of crunchy crostini as a tasty snack or relaxed starter or part of a mezze sharing platter.

 

Ingredients:

3 red peppers, deseeded and roughly chopped

2 tsp cumin seeds

2 tsp balsamic vinegar or pomegranate molasses if you have it

1 clove of garlic, roughly chopped

A big handful of walnuts

Juice of half a lemon

Sea salt

Freshly ground black pepper

Good quality olive oil

 

Method:

Asparagus & Courgette Salad

This is a fab salad to use our celebrated British asparagus…

 

To serve 4, you will need:

2 courgettes

1 bundle of asparagus

The zest and juice of 1 lemon

1 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.