This Christmas I am in London and will be celebrating my first (not white) UK Christmas but also Christmas Eve dinner as my partner is of Polish heritage. I am on ‘salad and sides’ cooking duties and whipped up these incredibly delicious vegetable salads to go with the meat. We had 5 people at dinner and had lots of left overs for lunch the next day. Would serve up to 8 people happily. Here are my 3 recipes; 

CINNAMON ROAST PUMPKIN SPINACH AND FETA SALAD

1 butternut pumpkin diced 

1 packet feta cheese

small bunch of coriander 

1/2 cup pine nuts roasted 

3 handfuls of fresh baby spinach 

cinnamon 

METHOD:

Preheat oven to 180 degrees. Toss the diced pumpkin in olive oil and place on a baking tray. Sprinkle generously with cinnamon. Roast for 20-30 mins until brown. Set aside. In a large plate place the spinach, top with pumpkin pieces, crumble feta cheese, sprinkle with pine nuts and garnish with coriander. Serve warm

 

ROASTED BRUSSEL SPROUTS WITH BACON

8 rashers of bacon diced 

3 cups of brussel sprouts – trimmed and sliced in half 

METHOD;

Fry up the diced bacon and set aside. Use the oil in the pan for the sprouts. Clean and prep the sprouts for roasting or pan frying. I used the pan and did it in 3 batches. Add more olive oil as necessary. When cooked through and nice and crispy/brown set aside. Serve on a tray/plate topped with bacon pieces. Delicious hot or cold.

 

QUINOA BROWN RICE FESTIVE SALAD WITH HONEY SOY DRESSING

3 cups cooked brown rice / quinoa (can use one or the other or both) 

3 sprigs of spring onion finely diced 

1 red capsicum finely diced 

1 green capsicum finely diced 

1 cup currants or sultanas 

1/2 cup cashews 

bunch of flat parsley finely diced/chopped

 

Dressing:

2 Tbs honey 

1 Tbs soy / tamari sauce 

1/2 cup olive oil 

1 tsp English mustard

2 tsp vinegar (balsamic is fine too)

 

METHOD;

Place the quinoa and rice in a large bowl. Add the capsicums, spring onion, currants and parsley and toss. Combine all dressing ingredients in a jar and shake until combined. Pour dressing over salad and mix 30 mins prior to serving. Add cashews and garnish with parsley for serving. Nice hot or cold.

 

These salads and sides and GREAT for a sunday roast, festive party or family gathering. Always make extra so you have some tasty leftovers the next day. Enjoy

K