The following salads are handy for lunches or picnics, as well as an accompaniment to a main meal. Importantly, these salads avoid ingredients that need refrigeration. The other component of portable salads like these is that any liquid (salad dressings or juicy fruit) should be added just before serving.

PEACH, STRING BEAN AND MACADAMIA SALAD

Serves four

INGREDIENTS

• 125g quinoa
• 2 cups vegetable stock or water
• 2 large peaches (or similar stone fruit)
• 250g fresh green beans, topped and tailed, and cut into two
• Large handful of fl at leaf parsley
• 1 shallot, peeled and finely minced
• 4 tbsp macadamia nuts
• 1/2 wheel of soft brie, cut into wedges

SALAD DRESSING

• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

METHOD

In a small jar, shake the dressing ingredients together until combined.

Place the quinoa in a large pan. Add the stock or water and season to taste with salt. Bring to the boil, reduce heat and simmer for 15 minutes or until the  quinoa is just cooked. Drain the quinoa well and allow to cool.

Slice the peach in half around the outside of the seed. Twist gently to halve. Remove the seed and then slice the fruit into wedges. Place in a small sealable container until ready to be used in the salad.

Bring a pot of water to the boil on the stove and add the green beans. Cook for a couple of minutes, then remove and plunge them into cold water to refresh and stop the cooking process.

Toss the quinoa, green beans, parsley and shallot together in a bowl. Place these into a sealable container; place the nuts into another container; keep the peaches and the dressing separate until you’re ready to eat. Keep the brie in one piece until you are ready to serve the salad.

When you get to your destination, assemble the salad by pouring the dressing over the green bean mix and stir well. Sprinkle the dressed salad with the nuts and fruit, and arrange the brie wedges on top.

GREEK SALAD WITH HALOUMI

Serves four

INGREDIENTS

• 250g baby spinach leaves, washed, drained and chopped
• 375g ripe tomatoes, diced
• 1 continental cucumber, peeled, de-seeded and diced
• 1 red capsicum (or a chilli), de-seeded and cut into strips
• 1/4 cup pitted olives, roughly chopped
• 1/2 small red onion, peeled and finely sliced
• 2 tbsp chopped fl at leaf parsley
• 2-3 tbsp toasted pine nuts
• 100g haloumi cheese, cut into cubes (or substitute with crumbled feta)

SALAD DRESSING

• 3 tbsp olive oil
• 1-2 tbsp red wine vinegar
• A good pinch of dried oregano
• Salt and pepper to taste

METHOD

In a small jar, combine the olive oil, red wine vinegar and dried oregano. Shake well to combine. Taste the dressing and add the salt and pepper to please your palate.

Combine the spinach leaves, tomatoes, cucumber, capsicum/chilli, olives, red onion, parsley and pine nuts in a bowl.

If you are using feta cheese in your salad, crumble it in now. If you are using haloumi, heat a heavy-based frypan over a medium heat. When the pan is hot, oil it, then add the haloumi cubes to the pan and sauté on all sides until golden brown. Remove the grilled haloumi from the pan and allow to cool.

When the haloumi is cool, add it to the salad and toss well. Add and tumble the dressing through the salad just before serving.

This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes,get a copy or subscribe at www.magshop.com.au 

Category: Cooking
Written: Sun 01 Jan 2017
Printed: January, 2017
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