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5 Warming winter salad recipes


KALE & BUTTERNUT SQUASH SALAD    Kale & Butternut Squash salad

Perfect served with Kirsty’s Malaysian curry
Prep Time 10 mins
Cooking Time 40 mins
Serves 2 people


• 1 medium sized Butternut Squash, peeled and chopped into large cubes
• 1 tbsp Paprika
• 1 tbsp Olive Oil
• 1 cup full of Kale
• ½ cup of Pomegranate Seeds
• ½ medium Avocado
• Small handful of Sesame seeds
• Balsamic Vinegar to dress



1. Sprinkle the Butternut Squash cubes with paprika and coast with olive oil, then place in a large roasting tin, and cover the bottom of the tin with water. Place in a preheated oven (Fan 180* / 200*C / 400*F / Gas Mark 6) for 40 mins, turning occasionally and adding more water if necessary.
2. Wash the Kale and place in a saucepan filled with boiling and simmer until tender (approx. 5 mins). The drain and pat dry with a few paper towels
3. Halve the avocado, peel off its skin and cut into slices
4. Place the warm kale in a bowl, and top with the roasted butternut squash, avocado, pomegranate seeds and sesame seeds. Lastly, dress with bit of balsamic vinegar


GARLIC ROASTED BEETROOT & CHICKPEA SALAD        Beetroot & Chickpea salad

Perfect served with Kirsty’s Lasagne
Prep Time 30 mins
Cooking Time 1 hour
Serves 2 people



• 3 steamed beetroots
• 120g frozen sweetcorn
• 2 cans chickpeas, rinsed and drained
• 10-15 cherry tomatoes, halved
• 1 sliced romaine lettuce
• 1/3 cup shelled edamame
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 1 lime, zested and juiced
• 1/4 cup olive oil
• 1 spring onion, finely sliced
• 1 small garlic clove, minced
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt


1. Wrap the Beetroot tightly in foil and place in a preheated oven (450 degrees F/230 degrees C/ Gas mark 8) for about 1 hour ( until the beetroot can be easily pierced by a knife)
2. Place the sweetcorn in a bowl of water and cook in a microwave for 3 to 4 minutes
3. Mix the sweetcorn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
4. Whisk lime zest, lime juice, olive oil, spring onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture.
5. Once cooled unwrap the beetroot, peel and dice and add to the salad



Indian Cannellini bean salad
Credit myheartbeets


Perfect served with Kirsty’s Chicken Tikka Masala
Prep Time 5 mins
Cooking Time 5 mins
Serves 2 people


• 2 tbsps Olive oil
• 1 tsp mustard seeds
• 2 cans Cannellini beans
• ½ tsp black pepper
• ½ tsp cumin powder
• ½ tsp tamarind sauce
• 1 diced red onion
• ½ cup fresh chopped coriander
• 1 lemon, juiced
• 450g frozen sweetcorn


1. Drain & rinse the Cannellini beans
2. Heat the Olive oil in a pan and add the mustard seeds, once the begin popping add the beans and spices
3. Mix well, then add the onions, coriander, lemon juice and sweetcorn. Cook until the sweetcorn in thawed (approx. 4-5 minutes), then serve.




Fig & Pomegranate salad

Perfect served with Kirsty’s Slow Cooked Beef
Prep Time 15 mins
Cooking Time 40 mins
Serves 2 people


• 1 packet of Merchant Gourmet Whole Chestnuts
• 60g lamb lettuce
• 3 medium carrots
• 4 fresh figs
• 1 pomegranate
• ½ cup of chopped pistachios
• 4 tbsps olive oil
• 1 tsp balsamic vinegar



1. Pre-heat the oven at 180 degrees C/ 350 degrees F/ Gas mark 4. Wash and peel the carrots and chop them into big chunks. Toss the carrots into some olive oil, place on a baking tray and roast for 30-40 minutes until they are soft.

2. Juice the pomegranate (aiming for at least 3 tbsps of juice) and then remove the seeds. Mix the pomegranate juice with olive oil, balsamic vinegar. Remove the seeds and leave them onto side
3. Slice the figs length ways in 4 pieces and chop the chestnuts in bite size pieces.
4. Once the carrots are cooked place them into a salad bowl and add the lamb lettuce, sliced figs and chopped chestnuts.
5. Sprinkle the pomegranate seeds and chopped pistachios on top.
6. Serve it with a drizzle of the pomegranate and olive oil dressing.


Aubergine & Sprout salad

Perfect served with Kirsty’s Cottage Pie
Prep Time 15 mins
Cooking Time 50 mins
Serves 4 people


• 1 large Aubergine, cut into cubes
• 1/4 cup olive oil
• 350g Brussel sprouts, halved
• 1 cup (220g) Buckwheat
• 1/2 cup (130g) Chickpea sprouts
• 1/2 cup (130g) Mung Bean sprouts
• 3/4 cup Coriander (½ bunch stalks and leaves)
• 3-4 spring onions, sliced white part only
• 100g baby spinach
• 1 tbsp tamari gluten free soy sauce
• 1 tbsp sesame oil
• ½ tbsp maple syrup
• ½ tbsp apple cider vinegar
• tsps finely grated ginger
• Sea salt and black pepper


1. Preheat oven to 180C/ 350F/ Gas mark 4, line a large baking tray with greaseproof paper, place Aubergine chunks on tray, coat in 3 tablespoons olive oil and season with sea salt and pepper. Bake for 45-50 minutes until soft and golden.
2. After 10 mins add the Brussel sprouts on a separate lined baking tray, coated with remaining olive oil and bake for 30-35 minutes.
3. Place the buckwheat in a small saucepan on the stove with 2 cups water, bring to the boil, then turn down and simmer until water is absorbed and buckwheat is cooked – approximately 10-15 minutes. Fluff with a fork and leave to cool slightly.
4. Put the tamari soy sauce, sesame oil, maple syrup, apple cider vinegar and ginger in a small bowl and whisk to combine.
5. Place buckwheat, chickpea sprouts, mung beans, coriander, spring onion and baby spinach in a large bowl, add the aubergine and Brussel sprouts once cooked and drizzle with the dressing.