Sides and Salads for Heritage Day

When it comes to Heritage Day celebrations, for me, the sides and salads are as important as what goes on the fire.  I’ve bundled together a handful of my seasonal favourites, from roast vegetable salads, to grain bowls and tossed leafy greens.

Butternut is possibly one of the most versatile vegetables to cook with. This roast butternut salad with Chimichurri makes a lovely side to serve with kebabs or a succulent fillet. The zesty contrast of the minted chimichurri dressing is a real joy. It contrasts the sweetness of the butternut beautifully. Feta and butternut are perfect bedfellows, although a creamy goat’s milk cheese will work equally well. I serve the salad warm or at room temperature.

If you’re looking for a salad that’s anything but ordinary, this Roast butternut with tahini dressing and toasty seed sprinkles fits the bill. The recipe is from my latest cookbook, More Good Food. 

When I’m rushed, which at this time of year is the norm, defaulting to roast butternut is the most sensible solution to hands-free cooking. For this Roast Butternut and Prosciutto Salad, I’ve added creamy goat’s cheese, rocket and toasty pine nuts for textural crunch. Pulling the whole affair together? A lemony Caesar Truffle Dressing with Black Truffle Honey.  Not too shabby for a weeknight in.

I love this kind of food. Rustic and full of flavour, with only a handful of ingredients and even fewer steps. These cumin roast sweet potatoes are a staple in my kitchen. They’re not needy of additions, but who can argue with a creamy tahini sauce? I finish this warm roast salad with toasty seeds and sweet Medjool dates.  

The ingredients for our Roast Fig, Prosciutto and Burrata salad are few and the recipe, quick and simple. Although it’s on the early side for fresh figs, dried figs will lend a similar flavour profile. 

Grain Salads

Some of the best recipes begin with what we have in the fridge and pantry cupboard. For the Quinoa Detox salad I’ve used quinoa and bulgur wheat. You can use whichever grains you have on hand, though. Wild rice, brown basmati, even barley or couscous will do. It’s about having something starchy to absorb the dressing and giving the salad substance. As far as nuts and seeds go, once again, use what you have or prefer.

A modern take on fattoush with heaps of glorious greens. It exists happily as a stand alone vegetarian main, perhaps with hummus and warm pita breads. Alternately, offer alongside grilled meats or chicken. The recipe is from my latest cookbook, More Good Food. 

Plant-based recipes can be incredibly delicious and possibly one the most exciting ways to eat. Whether you’re trying to reduce your red meat consumption just make more plant-centred dishes, my Middle Eastern inspired Tabbouleh bulgur wheat salad is one of the tastiest places to start, or serve alongside grilled chicken or Lamb Shawarma.

My Wild rice salad with sweet peppers recipe is a Heritage day favourite. There’s nothing complicated about this recipe, but even the simplest of recipes have a smidge of secrecy. The key to the best rice salad is dry grains. This way, the dressing soaks up and there’s no chance of watered down flavours. Once cooked, I rinse and drain the rice (Tastic Wild Rice) thoroughly. Place in a wide bowl and allow a little time to air dry. 

Roast corn and halloumi salad is summer on a plate. Jewel coloured sweet peppers with roasted corn, cherry tomatoes and everyone’s favourite chewy cheese,  halloumi. Tossed in a minted chilli dressing, it’s vibrant and fresh, the perfect summer side to take outdoors.

Quinoa Salad with Roast Sweet Potato, Pink Lady Apples and Pecans – The recipe is from the Ebook, Beautiful Home Food.

Avocado and Edamame Garden Salad – Recipe from Bibby’s More Good Food.

Sumac roast aubergine salad with poppy seed tahini – You’ll find the recipe in my first cookbook, Bibby’s Kitchen.