Tag Archives: salad

Caramelised Peach and Balsamic Roasted Beetroot Vegan Salad

31 Aug

I love fruit in salad and I wanted to have a warm salad for lunch, so I decided to caramelise the peaches!

You will need:
1-2 ripe peaches
½ avocado
½ cucumber, sliced
3-4 radishes, sliced
50-100g of wild rocket / mixed salad leaves
1 packet of cooked beetroot
50ml olive oil
2-3 tsp white wine vinegar
60ml balsamic vinegar
Olive oil
2-3 tsp sugar

Preheat oven 220°C / 200°C Fan.
Pit the peaches to remove the stones. Cut the fruit into wedges and do the same with the beetroot.
Place the beetroot on a baking tray with some oil and the balsamic vinegar and bake in the oven for about 7-10 minutes until they’ve browned and the vinegar has cooked off. It may look a bit ‘burned’ but don’t be alarmed, this is the effect you’re looking for.
Next, heat a frying pan with a little oil. Add the peaches and brown on both sides, add the sugar and allow to gently caramelise. Leave them to the side.
Now it’s time to arrange the salad.
Place the cucumber slices into a circle on the plate (see pic).
Space out 5-6 pieces of beetroot on the plate as well.
In a bowl mix the salad leaves, peaches, avocado and radishes. Add some oil and white wine vinegar to taste and a little salt if you wish.

Place the salad on the plate and enjoy, Eoin 🙂






Toasted Hazelnut and Tomato Pesto Couscous with Dee’s Vegan Sausages and Pomegranate Seeds.

7 Jul

While over at a friend’s house the other night, I got roped in to making some couscous for them to bring to a housewarming party the next day. When I looked in the fridge, it was packed with goodies from a trip to a Farmers market and this was the delicious result.

You will need:
250g couscous
400-450mls vegetable stock
Salt / pepper
15 mls oil
1 packet of Dee’s sausages
200g runner beans, sliced
10 cherry tomatoes, halved
50g pomegranate seeds
25-30g wild rocket
Toasted sunflower seeds

For the pesto
200g of toasted hazelnuts
20g fresh basil
20g mint
4 cherry tomatoes
75- 100 mls oil
1-2 cloves of garlic

Season and cook sausages according to instruction on packet. I seasoned with a little salt and cooked in the pan with a little oil.

In a large bowl, place the couscous and season. Add the oil to the veg stock and pour over the couscous. Leave it to sit for 4-5 minutes (see packet for instructions, liquids ratio may vary from brand to brand).

Next, spread it out on a flat tray, which will allow it to cool quicker and not overcook,

While the couscous is cooling, make the pesto. In a blender, place the oil, garlic, half the hazelnuts, the basil and mint and then blend until smooth.

Add the tomatoes and blend for 1-2 seconds, then add the rest of the hazelnuts and use the pulse button until you have a chunky texture. Season if needed.

In a large bowl, mix the couscous, the tomatoes halves and runner beans with ½ the pesto. Once mixed then add rocket and pomegranates seeds and gently mix.

Cut up cooked sausages and gently fold into the mix. Again finish with some extra pomegranate seeds, a nice drizzle of the dressing and a scatter the sunflower seeds, then serve in a large bowl.

Great for a BBQ and is super filling. It will keep in the fridge for up to 3-4 days in an air tight container and while it’s best served warm, it’s pretty amazing cold too!

Enjoy, Eoin.


Vegan carrot and corn salad.

29 Apr

I was left with a huge amount of carrot the other day. I managed to use the green tops in a smoothie, but needed a way to use up the rest, so I decided this fresh, tasty salad would be ideal. The perfect accompaniment to the start of the sunny weather!

Prep time 10-15 minutes

You will need:
500-600g carrots
100g raisins
2 corn on the cob, cooked
Crushed coriander seeds
Fresh coriander, chopped

For the dressing –
25g sugar
Juice of 2 lemons, plus zest of 1
15mls Greek Olive oil
Salt / pepper
½ dried rosemary stalk

Using a food processor or a hand grater, grate all the carrots and put them in a large bowl with the raisins.

Remove the corn from the cob using a knife and place in the bowl.

Mix the oil with the lemon juice and zest in a bowl and add the sugar. Keep mixing until it dissolves, then add the Rosemary.

Mix the dressing with carrots, then and add the coriander seeds and fresh coriander and season with some salt and pepper.

Mix well and let it sit for 20-25 minutes to allow the flavours to fully mingle.

Top Tip:
It is delicious with salad leaves, in a wrap with hummus or on top of a stir fry!

Enjoy, Eoin


Dee’s Vegan Thai Quinoa Pot Filo Bake with an Asian Side Salad.

20 Apr

This recipe is inspired by my love of filo pastry. It’s so versatile, you can use it in savoury or sweet recipes and the crispy crunch is delicious. After a wander through the readymade pastry section in the supermarket, I decided to make a savoury baklava style dish. Enjoy, Eoin.

6 portions / 15 prep time / 20-25 cooking time

You will need:
1 Dee’s Thai Veg Pot
50-75mls melted vegan butter
1 packet of filo pastry

For the salad:
4 baby Pak Choi, chopped
1 carrot (spiralized)
2-3 radishes, sliced
15g fresh coriander

For the dressing:
15g miso paste
1 tbsp rice ginger
10mls sweet chilli sauce
½ clove garlic, chopped
½ inch ginger, chopped
1-2 tsp sesame seeds
15mls toasted sesame oil

Preheat oven 180c.

Brush an ovenproof dish with butter and place a layer of the filo pastry to cover the bottom. You might need more than one sheet to do this, but just brush it with the butter again.

Place a thin layer of the Dee’s Veg Pot into the dish, followed by a sheet of the filo, brush with the butter and repeat until the entire veg pot has been used. You should have 3-4 layers.

Brush the top layer with butter and place in the oven and cook for 20-25 minutes until golden brown, but give it a check half way just in case.

Meanwhile, start on the salad. Spriralize the carrot and place in a bowl with the radishes, coriander and the chopped baby pak choi and mix well.

In a small bowl, whisk the miso and sweet chilli sauce together. Add the rice vinegar, ginger and garlic. Slowly add the oil while whisking. Add the sesame seeds and mix well. Keep aside until needed.

When filo is ready take out of oven allow and to cool. Cut into portions and enjoy with of the some salad and some extra dressing on the side.


Vegan Spanish Tortilla with Dee’s Sausages

7 Apr

This wonderful recipe was inspired by my Spanish friends who just adore tortilla. I decided to try and make a healthy, vegan version. It turned out really well. Filling and delicious, it should serve about 6-8 people.

Time – Prep: 30mins / Cooking: 20-25 mins

You will need:
1-2 packs of Dee’s sausages
5 medium potatoes, cooked, cooled & sliced

For the liquids –
300g block of tofu
100mls soya milk
1 tbsp turmeric
1 clove of garlic
½ stock cube
1 tsp of dried sage

For the filling –
50g sliced green olives
50g chopped sundried tomatoes
50g cooked spinach

For the topping – 
Sliced cherry tomatoes
Vegan grated cheese

Cook the sausages according to the packet instructions – I grilled mine.
Next, in a large frying pan add a little olive oil and brown the sliced, cooked potatoes. Do this until all the potatoes are evenly browned.
In a blender, add all your liquids ingredients and blend until smooth. Keep aside until it’s needed.
Preheat your oven to 180c.
In the same frying pan, layer the potatoes with the filling until you’ve used it all up.
Next, pour over the liquids ingredients and gently shake the pan to distribute the liquids evenly. Top with some cherry tomatoes and vegan cheese and bake in the oven for 20-25 minutes.
Once cooked allow it to cool and cut into 6-8 pieces. It can easily be reheated in the oven if you’re eating it later or the next day for about 5 minutes at 180c.
Serve with some crunchy fresh salad and Dee’s Sausages (see pic,)



Vegan Persimmon and Clementine Salad with Raspberry and Cranberry Juice Dressing

19 Dec Persimmon and Clementine Salad with Baby Greens and Pomegranate Served with a Raspberry and Cranberry Juice Dressing

Fresh and delicious, this wonderful salad mixes seasonal fruits with a tang of mint. The dressing is wonderful on a variety of salads and keeps well in the fridge for a week.

You will need:
2 clementine’s, peeled and segmented
1 persimmon, sliced in a half moon
1 mixed bag of baby greens
½ pomegranate, seeds removed
15g spearmint or mint
For the dressing –
50g fresh raspberries
200 ml cranberry juice
50 ml vinegar
50 ml oil
5-7 mint leaves
Pinch of salt

Make dressing first by placing the raspberries and cranberry juice in a pot. Bring to the boil and let it reduce by half, then allow to cool.
Then using a hand blender, whizz the mixture.

As you blend, add in vinegar, then the oil slowly. Finally add the mint leaves and blend for 30 seconds more. Store in the fridge, it should keep for a week.

Next start on the salad.

Place your slices of persimmons on a plate, add the mixed greens and mint leaves in the centre, scatter the pomegranates seeds and place some clementine segments on the plate.

Let you guest add their own dressing.

Top Tips:
If you want a warm salad you can roast or grill the persimmon. Just cut it into bigger pieces and follow the recipe as above.
You can add some toasted almonds to this dish for a bit of a crunch.



Summer BBQ salad

22 Jul

After most BBQ’s there is inevitably a bunch of leftovers. Instead of getting rid of them, I decided to make a little salad with BBQ veggies and Dee’s sausages. Perfect for lunch or mid-afternoon snack.

You will need:
BBQ corn on the cob
Roasted peppers and onions
BBQ Asparagus and mushrooms
Dee’s chipotle sausages
100g salad leaves
1 lemon, juiced
25mls olive oil

Remove the corn from the cob using a knife and leave to the side.
Chop the sausages into large pieces.
Put all the ingredients in a large bowl and mix together.
Drizzle over the lemon and olive oil and a little seasoning if you wish.
Serve and enjoy!



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