How to make a salad that actually tastes good

Yes, it's possible

Wow your dinner party guests over summer with these mouth watering dishes. Image: Unsplash

Tired of the same bland bowl of leaves? Not for much longer. The new breed of greens has had a delicious makeover. Think healthier, tastier and more filling than ever before.

Salad is a universal go-to when we’re trying to be ‘healthy’ – and it’s true, they pack a nutritious punch. But let’s be honest, the thought of crunching raw veggies for lunch doesn’t always tantalise our taste buds like, say, a burger and fries. Well folks, no more. Optimising your nutrition doesn’t have to come at the expense of flavour.

According to dietitian Chloe McLeod, next-gen greens can be far more interesting than old-school iceberg. “Salads get a bit of a bad wrap because we associate them with dieting, when there are all sorts of things you can add to them that are filling, healthy and have a beautiful flavour profile.”

So the big question is: how can we make leaves more exciting? “It’s all about adding other stuff on top for flavour and texture,” says McLeod. “Maybe it’s making a really delicious salad dressing, maybe it’s adding some sliced fresh mango for sweetness and vibrancy, maybe it’s a sprinkling of fresh herbs. It could be as simple as preparing the vegetables in different ways, like roasting, chargrilling or pickling. Or adding some protein, seafood or noodles to turn your simple salad into the main event.”

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And if you’re thinking tasty food requires mountains of time and effort, not so fast. Making a salad worthy of colleague food envy can be done on the fly with a handful of easy shortcuts. “Ingredient prep is the key,” advises McLeod. “Roast some sweet potatoes in the oven with extra virgin olive oil, herbs and spices to add instant flavour, and then they’re ready to throw into any salad throughout the week. You can do the same with pasta.” It’s as easy as that. 

And with summer (aka salad season) just around the corner, there’s never been a better time to up your lunch game. Keen to get started? Bust out these two recipes from bestselling author Sabrina Ghayour’s genius new cookbook, Flavour, to help you ace the greens game. One very big serve of satisfaction coming right up. Flavour by Sabrina Ghayour is out October 31st.

Tamarind prawn vermicelli with orange, pomegranate and herbs. Image: Supplied

Tamarind prawn vermicelli with orange, pomegranate and herbs

Serves 2 to 4

Ingredients

• 100g rice vermicelli
• 1 orange
• 150g cooked peeled tiger prawns
• 1⁄2 red onion, halved and thinly
• sliced into half moons
• 4 spring onions, thinly sliced
• from root to tip
• 100g pomegranate seeds
• 1⁄2 small packet (about 15g) fresh
• coriander, finely chopped
• 1⁄2 small packet (about 15g) fresh mint,
• leaves picked, rolled up tightly
• and thinly sliced into ribbons
• For the dressing
• 2 tbsp olive oil
• 1 tbsp tamarind paste
• 2 tbsp caster sugar
• 1 large garlic clove, minced
• 1 tsp chilli flakes (optional)
• Sea salt flakes and freshly
• ground black pepper

Method

1. Cook the vermicelli according to the packet instructions, then drain, plunge into cold water until completely cooled and drain again. Set aside.
2. Using a sharp knife, cut a disc of peel off the top and base of the orange, then working from the top of the fruit down, cut away the remaining peel and pith in strips, just enough to expose the orange flesh, until the entire orange is peeled. Cut the orange in half widthways, then cut each half into half moons.
3. Mix all the dressing ingredients together in a large mixing bowl until they’re all well combined.
4. Add the vermicelli, oranges and the remaining ingredients to the bowl containing the dressing and mix everything together. Taste and adjust the seasoning if desired, then serve. This needs no accompaniment. 

Nectarine, halloumi and cucumber salad with cashews. Image: Supplied

Nectarine, halloumi and cucumber salad with cashews

Serves 4

Ingredients

• 250g block of halloumi cheese
• 2 ripe nectarines
• ½ large cucumber
• Generous handful of cashew nuts
• 2 spring onions, thinly sliced diagonally from root to top
• Olive oil
• ½ small packet (about 15g) fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons 
• ½ small packet (about 15g) dill, roughly chopped
• ½ teaspoon nigella seeds
• ½ teaspoon chilli flakes (optional)
• Juice of ½ orange
• Freshly ground black pepper

Method

1. Cut the halloumi block in half lengthways and then cut each half into cubes.
2. Cut each nectarine in half, remove the stone and cut into 8 pieces.
3. Peel the cucumber, cut in half lengthways and scoop the seeds out with a teaspoon, then cut the cucumber into 5mm-thick half moon slices.
4. Arrange the nectarine pieces, sliced cucumber, cashews and spring onions on a large platter.
5. Heat a frying pan over a medium-high heat, drizzle in a little olive oil and fry the halloumi for a couple of minutes on each side until nicely browned.
6. Arrange the fried halloumi in between the other ingredients on the platter and scatter over the herbs, nigella seeds and chilli flakes. Season with pepper, drizzle with olive oil and squeeze over the orange juice, then serve. 

Your salads can be so much more than soggy lettuce and leftover tomatoes. Image: iStock

5 ways to zhoosh a boring salad

Dietitian Chloe McLeod shares her top tips for making your lunchtime salad something to look forward to.

#1. Add some crunch

“Pumpkin seeds, sunflower seeds, walnuts, cashews or almonds all add crunch. Throw them in fresh fo lightly toasted for texture, flavour and a bit of nutrient density.”

#2. Fruit for fun

“Coming into summer, sliced mango, blueberries and pomegranate work really well in most salads. They add vibrancy and the sweetness is a nice contrast to any savoury elements of your dish, like feta.”

#3. Carbs, always

“Chickpeas, rice or quinoa deliver a healthy dose of whole grains, carbohydrates and prebiotic fibre to keep you full for longer. SunRice 40-second microwavable brown rice cubs are the ultimate salad hack.”

#4. Drizzle on a dressing

“Use base ingredients to like extra virgin olive oil with tahini, kefir, vinegar, wholegrain mustard or a splash of soy sauce for some umami goodness.”

#5. Plus protein to elevate

“Cheese and eggs are great sources of protein but add them as an accessory– on top of tuna, salmon or chicken to create a hearty meal that will keep you satisfied and energised throughout the day.”

Originally published as How to make a salad that actually tastes good