Archives des Salads and sides - Payzan https://www.payzan.fr/category/salads-and-sides/ De la terre à l'assiette Sun, 12 Dec 2021 14:39:41 +0000 fr-FR hourly 1 https://wordpress.org/?v=6.9 https://www.payzan.fr/wp-content/uploads/2021/10/VersoPlan-de-travail-1-150x150.png Archives des Salads and sides - Payzan https://www.payzan.fr/category/salads-and-sides/ 32 32 211566283 New potato salad with green herb and miso dressing https://www.payzan.fr/new-potato-salad-with-green-herb-and-miso-dressing/ https://www.payzan.fr/new-potato-salad-with-green-herb-and-miso-dressing/#respond Sun, 12 Dec 2021 14:39:41 +0000 https://ferme.vamtam.com/?p=9099 Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.

L’article New potato salad with green herb and miso dressing est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

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L’article New potato salad with green herb and miso dressing est apparu en premier sur Payzan.

]]> https://www.payzan.fr/new-potato-salad-with-green-herb-and-miso-dressing/feed/ 0 9099 Sweet potato and lentil bake https://www.payzan.fr/sweet-potato-and-lentil-bake/ Sun, 17 Oct 2021 16:15:00 +0000 https://ferme.vamtam.com/?p=1685 With their rich sweet flesh, sweet potatoes are a vibrant and versatile replacement for potatoes or squash in scores of dishes. They are packed with plenty of vitamin A, vitamin C, magnesium and potassium. They'll cook a little faster than a conventional spud, which means they can be sliced and baked with no parboiling first. They have a light spiciness to their flesh which marries well with the harissa and cumin in the lentils. Please note, the tinned lentils do have a tendency to lump together in the tin; this is normal and once rinsed they separate again.

L’article Sweet potato and lentil bake est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 2
FOR Sweet potato:
  • 2 red onions
  • 1 large or 2 small carrots
  • 1 celery stick
  • oil for frying e.g. sunflower or light olive oil
  • 2 garlic cloves
  • 10g rosemary, use 1 stalk
  • 1 tin dark lentils
  • 200g baby spinach
  • 2 tsp harissa paste
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tin chopped tomatoes
  • 600g sweet potatoes
  • 250g spring greens
  • salt and pepper

Method

Step 1
Peel and dice the red onions and carrot(s). Wash and dice 1 celery stalk. Heat 2 tablespoons of oil in the saucepan and fry the onions, carrots and celery gently for 10 minutes until softened.
Step 2
Meanwhile, peel 2 garlic cloves and finely chop or crush them. Strip the leaves from 1 stalk of rosemary and finely chop them. Drain and rinse the lentils (see cook’s notes). Wash and drain the spinach.
Step 3
Add the garlic and rosemary to the saucepan and fry gently for a further 2 minutes. Add the harissa, bay and cumin. Cook for a further 1 minute before adding the lentils and chopped tomatoes. Fill one of the empty tins half full of water.
Step 4
Add that too and bring to a gentle simmer. Season with salt and pepper. Leave it to simmer while you deal with the sweet potatoes. Wash the sweet potatoes and slice them widthways into 3mm discs. Place the slices in a mixing bowl with 2 tablespoons of oil.

Step 5
Season generously with salt and pepper. Toss them together so that the slices are all coated and seasoned. Preheat your oven to 200°C/Gas Mark 6. Add the spinach to the lentils. Stir until it wilts. Taste the mix and adjust to your taste with salt and pepper.
Step 6
Transfer it to the casserole dish. Top the lentils with the sweet potatoes in an overlapping shingle pattern. Place in the oven and bake for 25 minutes until the potatoes are tender and colouring at the edges. Meanwhile, clean the saucepan and fill it with salted water.
Step 7
Put it on to boil. Wash the spring greens and strip the leaves from their tough central stalks. Lay the leaves on top of each other and roughly shred them. When the bake is ready, boil the greens for 3 minutes, or until tender. Drain and serve beside generous scoops of the bake.

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L’article Sweet potato and lentil bake est apparu en premier sur Payzan.

]]> 1685 Vegan Potato Salad https://www.payzan.fr/vegan-potato-salad/ Sun, 03 Oct 2021 23:02:21 +0000 https://ferme.vamtam.com/?p=408 Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.

L’article Vegan Potato Salad est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

Share this recipe:

L’article Vegan Potato Salad est apparu en premier sur Payzan.

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