March Recipes – Salad

1 March 2019



Beetroot, Goat’s Cheese & Watercress Salad


450g can baby beetroot, drained

2 teaspoons maple syrup

2 cups watercress sprigs

35g baby rocket

50g goat’s cheese

1/4 cup hazelnuts, halved, toasted


2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon wholegrain mustard

1 garlic clove, crushed

1 teaspoon honey


Step 1

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Pat beetroot dry with paper towel. Place beetroot on prepared tray. Drizzle with maple syrup. Season with salt and pepper. Toss to coat. Cover with foil. Bake for 12 to 15 minutes or until heated through.

Step 2

Make Dressing: Place all ingredients in a bowl. Whisk to combine. Season.

Step 3

Place warm beetroot, watercress, rocket, cheese, hazelnuts and dressing in a large bowl. Toss gently to combine. Serve.



Broccoli, Bacon & Creamy Mustard Salad


150g streaky bacon rashers

800g broccoli, cut into small florets

125g (1/2 cup) whole-egg mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons wholegrain mustard

1 teaspoon Dijon mustard

200g red grapes, halved

2 green shallots, thinly sliced

2 tablespoons slivered almonds, toasted


Step 1

Place the bacon in a large frying pan. Heat over medium-high heat. Cook, turning once, for 4-5 minutes or until golden and crisp. Remove from pan. Coarsely chop.

Step 2

Meanwhile, bring a saucepan of water to the boil over high heat. Add the broccoli. Cook for 3 minutes or until bright green and tender-crisp. Drain. Refresh under cold water. Drain.

Step 3

Combine the mayonnaise, lemon juice and mustards in a small bowl.

Step 4

Arrange the broccoli on a serving platter. Season. Scatter with bacon, grapes, shallot and almonds. Drizzle with dressing. Gently toss to coat, if you like.


Spinach & Pumpkin Salad


600g butternut pumpkin, deseeded, peeled, cut into wedges

2 teaspoons olive oil

2 teaspoons honey (see notes for Low FODMAP substitution)

2 teaspoons sesame seeds

1 tablespoon fresh lemon juice

1 tablespoon honey, extra (see notes for Low-FODMAP diet)

2 tablespoons extra virgin olive oil

2 teaspoons Masterfoods Wholegrain Mustard

1 x 150g pkt baby spinach leaves

1 x 75g pkt toasted pine nuts

Salt, to season



Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Step 2

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Step 3

Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.


Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting honey when drizzled on pumpkin. For the dressing, use 3 tsp brown sugar instead of honey.


Dill & Caper Potato Salad


12 even-sized chat (small coliban) potatoes

1 egg

4 bacon rashers, rind and excess fat trimmed, finely chopped

60g (1/4 cup) good-quality whole-egg mayonnaise

40g sour cream

1 small garlic clove, crushed

30g drained gherkins, finely chopped

1/4 cup loosely packed finely chopped fresh dill

4 green shallots, ends trimmed, finely sliced

2 tablespoons finely chopped capers

Salt & freshly ground black pepper


Step 1

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside for 30 minutes to cool completely. Cut in half and place in a large serving bowl.

Step 2

Meanwhile, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 12 minutes for medium-hard boiled. Drain and cool under cold running water. Peel and set aside.

Step 3

Heat a small non-stick frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until crisp. Remove from heat.

Step 4

Combine the mayonnaise, sour cream and garlic in a small bowl.

Step 5

Add the bacon, gherkin, dill, green shallots and capers to the bowl with the potato. Gently toss to combine. Add the sour-cream mixture and toss to combine. Taste and season with salt and pepper.

Step 6

Cut the egg into quarters and arrange on top of the potatoes. Serve the potato salad immediately with grilled beef or lamb, if desired.