Rather than buying a whole bag of salad or loose whole lettuces that risk ending up going slimy in the fridge, you can grow your own really easily on a windowsill, balcony or garden that you can just keep sowing and picking just as much as you need. It will keep producing more and have no chemicals on it!
Buy some seeds from wilkos or sainsbury's or somewhere and a shallow tray and a bit of compost. Sprinkle the seeds finely on the compost and water. As the seedlings grow, you'll see that some a very close together so pinch the weedy ones out when they all have two leaves. After about 3 weeks, sprinkle some more seeds around the grown plants so that you have a later crop.
1 bag of salad - £1.50
= 2 servings
seeds - 75p
compost - £1
seed tray - £1
= all the salad you can eat, for about a year!
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Friday, June 21, 2019
Tuesday, February 17, 2015
Sunshine Salad
This looks beautiful and is the ultimate cheery salad.
1 pack of cooked beetroot, in natural juices, NOT vinegar
2 eggs, hardboiled (boil for 5 mins, plunge into cold water for 10 mins then peel) and quartered
About 10 cherry tomatoes, halved
The rind of half an orange, grated or finely chopped
A handful of chopped mint leaves
Dressing:
Juice of half an orange (drink the rest!)
a glug of olive oil
Chope the beetroot into chunks and add the tomatoes and orange rind. Stir it about a bit. Add the egg quarters. Pour over the dressing and sprinkle with the mint. The eggs get pink bits on and it's rather pretty!
1 pack of cooked beetroot, in natural juices, NOT vinegar
2 eggs, hardboiled (boil for 5 mins, plunge into cold water for 10 mins then peel) and quartered
About 10 cherry tomatoes, halved
The rind of half an orange, grated or finely chopped
A handful of chopped mint leaves
Dressing:
Juice of half an orange (drink the rest!)
a glug of olive oil
Chope the beetroot into chunks and add the tomatoes and orange rind. Stir it about a bit. Add the egg quarters. Pour over the dressing and sprinkle with the mint. The eggs get pink bits on and it's rather pretty!
Monday, April 28, 2014
Tabbouleh
This is a classic salad that is also ideal for taking in a little box for lunch.
1 mug bulgar wheat (or cous cous if you don't have any)
A bunch of chopped parsley
A bunch of chopped mint
Half a cucumber, diced
2-3 tomatoes, diced ( squeeze out the seeds if you don't want the slushiness)
A squeeze of lemon juice
A drizzle of olive oil
Make the bulgur/cous cous according to the packet but it usually involves putting in a bowl, covering in boiling water to a cm above the grains, covering and leaving for about 5 mins or until all the water is absorbed and the grains are plump. Allow to cool.
Mix in all the other ingredients and chill.
You can tart it up with avocado, nuts, radishes etc if you have them lurking and fancy it.
Subscribe to:
Posts (Atom)