Spring salad of crunchy greens, watercress, mushroom and feta


Serves 8


For the salad:

250g green beans
Half a head of broccoli, cut into bite-sized florets
100g oyster mushrooms (or any mushroom type will do if you can't get oyster mushrooms)
1 clove garlic, minced
50g watercress
50g feta

For the dressing:

3T fresh oregano
3T fresh basil
3T lemon juice
100ml olive oil
Salt & pepper

How we do it

  1. Blanch the beans and broccoli in salted boiling water for four minutes then cool down with cold water and ice.
  2. Pan-fry the oyster mushrooms and garlic in a little butter for 2-3 minutes.
  3. Make the dressing by blitzing the oregano, basil, lemon juice, olive oil and salt and pepper with a stick blender.
  4. Gently mix the salad ingredients and dressing together and top with crumbled feta.

Roasted vegetable and quinoa salad

Thanks to Gina Marshall, the nutritionist at Hawke's Bay Chiropractic for this week's recipe.

Serves 2



1 beetroot, sliced
1 carrot, sliced
1 zucchini, sliced
1 red or white onion, sliced
4 slices of butternut pumpkin
1 cup quinoa, rinsed and drained
2½ cups water
1 small red chilli, sliced and de-seeded
2 cups mixed greens and herbs (like fresh rocket, cos, oregano, parsley, basil, coriander, etc)
Juice of ½ lime
Black sesame seeds
Black pepper

Extra virgin olive oil
Tahini and Hummus, to serve

How we do it

  1. Pre-heat the oven to 200°C.
  2. Roast the beetroot, carrot, zucchini, onion and pumpkin for 50 to 60 minutes or until cooked, but not too soft.
  3. In a large pot, cook the quinoa and chilli in the 2 1/2 cups of water for 15 minutes.  Drain and rinse under cold water (or allow to cool at room temperature).
  4. In a large bowl, toss the quinoa with the greens and lime juice. 
  5. Add the roasted vegetables and gently mix, layering the pumpkin on the top.
  6. Sprinkle with the sesame seeds.
  7. Serve with fresh pepper, olive oil, tahini and hummus.

Let us know if you make it and how it goes in the comments below.  Enjoy!