VegBox Recipes

Seasonal Spinach Salad

This recipe was submitted by "Tablet", a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:

"This recipe can of course be eaten totally cold, without heating the fish or the spinach but seeing as it's colder outside it's nice to eat it warm. It takes about five minutes to prepare and will happily feed two of you very well. You can share it with more people if you provide some scrummy bread to go with it. Enjoy!"

Thanks, Tablet!
 
 

Ingredients

Serves 2

One bag (or five handfuls) of spinach leaves
One tin of sardines in oil (chilli oil is good, obviously vegetarians/ vegans can omit this ingredient!)
One red or white onion
500g couscous
A handful of mushrooms
A quarter of a fennel bulb
Salt and Pepper, to taste
Juice of half a lemon
 

Method

Make the couscous according to the directions on the packet, i.e. add about 400ml of vegetable stock to the couscous in a bowl and cover.

Finely chop the vegetable ingredients listed above, including the spinach.

Pour the whole tin of sardines into a saucepan and warm gently for 1-2 minutes, then add the spinach and heat for one more minute. If you are omitting the sardines, just wilt the spinach with a tiny bit of water in a pan - and you will need to add a good glug of extra virgin olive oil to the recipe at the end.

Once the couscous has absorbed all of the liquid, add all of the ingredients into a bowl. Add salt and pepper to taste and the lemon juice - add the lemon juice slowly, tasting in between so that you get the right piquancy for your palate.
 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Seasonal Spinach Salad

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Spinach Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Mozarella and Aubergine Baguette

BAGUETTES FILLED WITH AUBERGINE (EGGPLANT) AND MOZARELLA

Aubergines don't have to be reserved for stews, casseroles and bakes! As they are quick to cook and tasty, aubergines also work well as a snack food.

Aubergine and mozarella baguettes make a delicious light lunchtime meal. Add chips and a spicy salsa for a bigger meal.

Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
Quiche with Chard and (Ethically-sourced) Chicken
This recipe was submitted to us by Justin, who says:

"Well, I had some red chard I didn't know what to do with, so I figured I could put it in a spinach quiche (in place of the spinach of course). And it came out splendidly."

We say: "Good on ya, Justin ... GRRREAT recipe! And thanks for the great photo from your blog."
Aubergine & Courgette Bake
This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
Kale Pesto Pasta
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
 
 

Fennel Recipes

Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

Blue Cheese Baked Fennel
Roasted fennel is a great way of serving this vegetable, if you don't fancy it raw. By adding a blue cheese and seed topping, you're turning into so much more than a side dish.

Grind the seeds well in a coffee grinder, to form a breadcrumb-like texture.

If you don't have a grinder, you can pound them with a pestle & mortar or just chop them.

This recipe is delicious with a delicate blue cheese and works well with Dolcelatte or Cambozola. Avoid stronger cheeses such as Danish Blue or Stilton, as they could overpower the flavour of the fennel.
Fennel And Carrot Coleslaw
If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!
Beetroot and Fennel Salad With Sage Croutons
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
Fennel And Potato Bake
This fennel bake recipe is great as a side or as a main with a salad. It's a comforting dish for an rainy weather and the combination of flavours helps make the fennel's aniseed more subtle.
 
 

Mushrooms Recipes

Baked Autumn Omelette
This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.
Vegetarian Burritos with Fresh Cucumber and Tomato Salsa
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Halloween Veggie Skeleton Platter
I think the picture says it all!

I came across this idea last year - thanks so much to Laura at Feeding Frenzy for the photo.
Lentil Spag Bol
Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
Simple Souffle
So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.
Crispy Vegetable and Couscous Salad
This recipe has been provided by the British Leafy Salads Association.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge