News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


  • Category Archives: Salad

  • Gluten Free Summer Pasta Salad

    This gluten free summer pasta salad is the final part of our 5SOS series – 5 Salads of Summer. It really is a taste of summer, with basil, ripe tomatoes and eggplant, or aubergine. All the good things growing in the vege garden. Garnished with a sprinkle of crisp prosciutto and fresh ricotta, this GF pasta salad makes a tasty summer lunch or dinner. Leave out the prosciutto and toss is some toasted pine nuts or pepitas for a delicious vegetarian dish.

    Ingredients
    200g gluten free pasta, small size such as elbows, orecchiette
    1 eggplant
    12 mini tomatoes, baby roma, heirlooms
    1 tablespoon honey
    2 handfuls fresh basil, washed
    ¾ cup fresh ricotta
    4 slices prosciutto
    2 tablespoons extra virgin olive oil
    1 tablespoon balsamic vinegar
    Sea Salt
    Black pepper, freshly ground

    1. Prepare Pasta. Cook the gluten free pasta following the manufacturer’s instructions. Take care not to overcook. Drain through a sieve and rinse with cold water to stop the cooking process. Set aside in a bowl and drizzle with a little olive oil.

    2. Roast Veges. Preheat oven to 200℃. Cut eggplant in half widthways. Take each piece and cut into half lengthways, and then cut each half into quarters, or 4 ‘chips’. Place eggplant on an oven tray covered with baking paper and drizzle with olive oil. Cut tomatoes in half widthways and place on the same tray, drizzle with olive oil and honey. Season eggplant and tomatoes with sea salt and pepper. Roast in oven about 20 minutes, until eggplant is golden and tomatoes have softened. Remove from oven and cool.

    3. Cook Prosciutto. If using prosciutto, it can also be roasted in the oven, or fried in a pan until crisp. Remove from heat and finely chop to resemble crumbs.

    4. Serving. Chop eggplant into bitesize pieces and place with the cooled pasta in a serving dish. Add roasted tomatoes and basil and gently combine. Crumble the ricotta over the pasta and top with prosciutto. 

    5. Dressing.  Combine balsamic vinegar and olive oil in a small dish and whisk to combine. Drizzle over salad and serve. 

     

     


  • Gluten Free Summer Noodle Salad

    Welcome Summer! The 4th in our series of 5SOS – 5 Salads of Summer is a gluten free Thai style Noodle Salad. It’s great as a stand alone meal finished with a nuoc cham style dressing which is sweet, sour, salty and spicy. Or you can serve as a side with your favourite Thai inspired tofu, meat or fish dishes. Add more chilli, if you like extra spice.

    Ingredients
    200g rice vermicelli noodles
    2 cups lettuce, washed & finely shredded (Cos, iceberg)
    1 carrot finely grated, or sliced
    1 Lebanese cucumber, peeled, deseeded, finely sliced
    1 avocado, halved, finely sliced
    1 green mango, peeled, grated or sliced into fine strips

    ½ cup Vietnamese mint, washed, torn into pieces
    ½ cup fresh coriander, washed, leaves picked + extra sprigs for garnish
    2 tablespoons roasted & chopped peanuts for garnish

    Dressing
    3 tablespoons Thai fish sauce
    3 tablespoons water
    2 tablespoons rice wine vinegar
    1 tablespoon fresh lime juice
    1 teaspoon white sugar
    1 small red chilli, halved, seeded, finely chopped
    1 clove garlic, crushed

    Prepare noodles following instructions on packet. Drain using a fine sieve and spread on a clean tea towel to dry, then cover with towel while preparing salad.

    Combine remaining salad ingredients, except peanuts, in a large bowl. Using your hands, loosen the noodles a little and add to the salad, gently combine. Place on serving platter, drizzle with dressing and garnish using peanuts and more fresh coriander. Serve immediately.

    Dressing: Combine all ingredients in a small bowl.

    Note: With the fresh cut lettuce and avocado, this salad is best prepared close to serving time. If you are delaying serving, keep chilled and squeeze a little extra lime juice on the avocado to prevent browning, or add avocado at serving time.

     


  • Summer Poached Chicken & Basil Salad

    Our third feature of 5SOS – 5 Salads Of Summer – is a treat for those scorching hot summer days ahead. When you really can’t be bothered cooking. It’s too hot to turn on the oven or light the BBQ. If you can drag yourself away from the air conditioner or fan, this tasty GF salad is simply prepared, so you can spend the rest of your day keeping cool!

    Ingredients
    3 large free range chicken breast fillets
    8 asparagus spears, trimmed
    6 black peppercorns
    3 fresh bay leaves
    3 springs of thyme
    3 sprigs flat leaf parsley
    500ml dry white wine or verjuice
    500ml water
    1 avocado, split in half, cut into 1cm slices
    300g mixed salad leaves, washed and torn into bite size pieces

    Yogurt Dressing with Basil
    ½ cup Greek style plain yoghurt
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 heaped teaspoon GF seeded mustard
     cup fresh basil, chopped

    Trim the chicken fillets to remove any skin or excess fat. Place the white wine, water, bay leaves, peppercorns and herbs into a large, deep saucepan and gently bring to the boil.

    Add chicken and more water if needed, to cover fillets. Cover with saucepan lid and simmer over low heat for 15 minutes until chicken is tender. Remove saucepan from heat and leave, still covered, for a further 15 minutes.

    At this point, add the asparagus to the poaching liquid to blanche for two minutes. Remove with a slotted spoon and place in a bowl of ice water to refresh. Put aside until salad is constructed. 

    Remove chicken fillets and discard poaching liquid. Allow to cool slightly, then tear into bite size pieces.

    For Yogurt Dressing: If serving immediately, add all ingredients to a small bowl and whisk until combined. Season with sea salt and freshly ground black pepper. If making ahead of time, combine ingredients except basil and keep cool. Stir in chopped basil just before serving.

    Place salad leaves, avocado, asparagus and poached chicken in a large serving bowl. Toss to combine and drizzle with yogurt dressing. Serves 4 as a main course.


  • Gluten Free Lentil and Smoked Trout Salad

    This is the next instalment of our 5SOS – 5 Salads of Summer. I love main course salads that are substantial like this delicious lentil based dish.The smoked trout can be substituted for poached salmon or trout if you prefer, the flavours work well with the yoghurt horseradish dressing and sumac giving extra zing.

    Ingredients
    200g puy style lentils
    1 bay leaf
    2 tablespoons dill, finely chopped (plus extra for garnish)
    1 cup flat leaf parsley, finely chopped
    1 witlof (Belgian endive), leaves separated
    1 baby cos lettuce, roughly chopped
    200g smoked trout fillet, flaked, bones removed

    Dressing
    1 tablespoon olive oil
    2 tablespoons lemon juice
    1 tablespoon horseradish (freshly grated or prepared)
    1 cup Greek style plain yoghurt

    ½ teaspoon sumac*  

    Rinse lentils using a fine sieve and remove any small stones. Place the lentils and bay leaf in a large saucepan of water and bring to the boil. Reduce heat to low and simmer for 15-20 minutes until lentils are tender. Don’t overcook! Drain well and set aside to cool.

    To make salad dressing place horseradish, yoghurt, lemon juice and oil in a small bowl and whisk until smooth. (If using prepared horseradish you may need to add extra to enhance flavour).

    Wipe the witlof leaves clean. Cut into fine strips lengthways and place in a bowl with the cos lettuce, parsley and chopped dill. Add cooled lentils and gently combine. Season with salt and freshly ground black pepper to taste.

    Transfer salad to a serving platter and scatter with smoked trout and several sprigs of dill. Drizzle with yoghurt dressing and sprinkle lightly with sumac to serve.
    *sumac is a lemony ground spice used in Middle Eastern cooking


  • 5SOS – Our 5 Salads of Summer

    It’s not quite summer in the southern hemisphere, but I say why wait for a great salad? During the next few weeks we will feature our 5 faves, beginning with my ‘go to’ gluten free salad with quinoa. Apologies for the 5SOS pun, but we couldn’t resist. We prepare variations of this salad year round. The basic salad can be adapted to feature your favourite salad vegetables to make a substantial meal, or as a side dish for lunch or dinner. The goats cheese in this recipe can be exchanged for feta, if you can’t get hold of fresh pomegranate add currants instead. If you find the pomegranate dressing a bit tart, use your favourite vinaigrette.

    Quinoa Salad with pomegranate dressing

    Ingredients
    1 cup white quinoa
    ½ red onion
    2 ripe tomatoes
    1 lebanese cucumber
    1 ripe pomegranate
    1 cup parsley, chopped
    ½ cup fresh mint, chopped
    ¾ cup flaked almonds, toasted
    ½ cup goats cheese
    Salt & freshly ground black pepper

    Pomegranate Dressing
    1 tablespoon pomegranate molasses
    ¼ cup olive oil
    Pinch ground allspice
    1 tablespoon lemon juice
    ½ teaspoon sugar

    Rinse the quinoa in a small strainer. Place in a medium size saucepan with 2 cups of water and bring to the boil. Reduce to a simmer, cover and cook for a further 10-15 minutes until the water is absorbed. Remove from heat and cool completely. Once cool, the quinoa can be kept in the refrigerator for a week.

    To make the salad dressing, whisk all the ingredients in a small bowl until well combined.

    To prepare salad, cut red onion, tomato and cucumber into 0.5cm dice and add to a bowl with the parsley and mint. To release the seeds from the pomegranate, slice across the middle. Hold one half in your hand, seeds facing your palm. Over a bowl, gently tap the fruit with a pestle or rolling pin (mind your fingers!) and the seeds should fall into your hand or bowl. Pick out any of the bitter white skin that may also fall out and discard. Repeat with the other half of the pomegranate.

    Add the cooked quinoa and pomegranate seeds to the salad and herb mix. Pour the dressing over the salad and transfer to a serving dish. Garnish with crumbled goats cheese and toasted almonds and season with salt and pepper. This fresh salad is a perfect match for slow roasted lamb, or roasted root vegetables.

     



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