Fresh and festive salads and sides

Whether you have a roast dinner, a glazed ham or an Aussie barbecue, meat is often the main event at Christmas.

But these sensational sides will make vegetables your new festive favourite.

And to show us how is Weekend Sunrise nutritionist, Sarah Di Lorenzo.

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PEACH & PECAN SUMMER SALAD

• 4 peaches slices
• 4 cups of rocket lettuce
• 1/2 cup of pecans
• 150 grams of Danish feta cheese
• 2 cups of blueberries

Dressing

• 1/4 cup of olive oil
• 2 tablespoons of maple syrup
• 2 tablespoons of balsamic vinegar
• Salt and pepper

Method

1. Grill the slices peaches for a couple of minutes each side until soft.
2. Add all the dressing ingredients to a jar and shake well.
3. Arrange the salad ingredients on a platter and drizzle the dressing.

RICE CHERRY SALAD WITH ROASTED PISTACHIOS

Ingredients

• 1 cup of basmati rice
• 1 lemon – zest and juice
• 1/4 cup of olive oil
• 2 cloves of garlic ,minced
• 1/2 cup of fresh cherries pitted
• 1/2 cup of roasted pistachio nuts
• 2 chopped spring onions
• Salt and pepper
• 2 cups of rocket lettuce
• 1 cup of parsley chopped
• 1 cup of basil
• 1/2 cup of mint

Method

1. Cook the rice in boiling water. Drain and rinse.
2. Add the pistachios to a fry pan and toss until lightly roasted and set aside.
3. Once the rice is cooled, add to a bowl with the remainder of the ingredients and toss well.

CUCUMBER RADISH SALAD WITH YOGHURT DRESSING

Ingredients

• 1 chopped red onion
• 1 tablespoon of olive oil
• 1 teaspoon of sumac
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of dried mint
• 6 Lebanese cucumbers
• 1 lemon, zest and juice
• 1 tablespoon of ground coriander
• 100 grams of radishes thinly sliced
• 1 cup of Greek yoghurt
• Salt and pepper
• 1/4 cup of fresh dill
• 1/4 cup fresh parsley
• 1/4 cup fresh mint
• 2 cloves of garlic minced

Method

1. Mix the onion, sumac and vinegar together. Add the dried mint to a fry pan with the oil and set aside.
2. Slice the cucumbers and add to a bowl. Add lemon juice, zest, salt, coriander, garlic, radishes, the oil mix and herbs. Over a platter add the yoghurt, add the cucumber mix over the top and then mint infused oil.

ROASTED BABY CARROTS WITH CHILL AND HUMMUS

Ingredients

• 3 spring onions
• Chilli flakes
• 250 grams of carrots
• 250 grams of hummus
• 1 lime for serving

Dressing

• 1 tablespoon of olive oil
• 3 cloves of garlic minced
• 1 teaspoon of tamari
• 1 tablespoon of fresh ginger
• 2 tablespoons of olive oil

Method

1. Add the dressing ingredients to a jar and shake well.
2. Toss the carrots in olive oil and then grill for 8 minutes, 4 minutes each side.
3. Add the hummus to the base of a platter, add the carrots on top, the dressing and garnish with chopped spring onions and lime wedges. Sprinkle with chilli flakes.

HOME MADE HUMMUS

• 1 can of chickpeas rinsed and drained
• Juice of 1 lemon
• 1/4 cup of tahini
• 1 clove of minced garlic
• 2 tablespoons of olive oil
• 1/2 teaspoon of cumin
• Salt
• 2 tablespoons of water

Method

1. Add to a food processor and blitz.