Camargue Red Rice and Citrus Salad

Serves 4

1. Preparation: 10 minutes
2. Cooking : 35 minutes

Ingredients

• 1 pack Cauldron Salad Toppers
• 200g Camargue red rice
• 2 tbsp orange juice
• 1 orange, peeled and segmented
• 2 kiwi’s, peeled, halved lengthways and sliced
• 3 spring onions, finely sliced diagonally
• 6cm piece of cucumber, finely cubed
• 50g sunblushed tomatoes, chopped
• 1 tbsp chopped parsley
• salt and freshly ground black pepper

Method

1. Wash and drain the Camargue rice, then cook as per back of pack instructions; this is generally for 35 minutes, however if you prefer your rice less ‘nutty’ you can cook it for a few minutes longer.
2. Drain the rice and cool in cold running water, drain once again and set aside.
3. Place the orange juice and segments, kiwi, spring onions, cucumber, sun blushed tomatoes and chopped parsley into a bowl, add the Camargue rice and stir to combine all of these, lastly season with salt and freshly ground black pepper to taste.
4. To serve, either top this colourful fresh salad with the Cauldron salad toppers or stir them into the rice.

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Try our new tofu salad toppers in this Asian salad recipe

We’re proud to present the all new tomato and basil flavoured tofu salad toppers  – tasty chunks of tofu infused with herbs and spices.  They can be eaten hot or cold and are available at Sainsbury’s and Waitrose.  Try them with this summery Asian salad recipe and let us know your thoughts!

Hot Spicy Tofu Thai Salad

Serves 4

Ingredients

• 1 pack Cauldron Salad Toppers
• 50g cooked fine rice noodles
• 1 carrot sliced into thin julienne strips
• ¼ small white cabbage very finely sliced
• ¼ small Chinese cabbage
• ½ cucumber sliced into thin julienne strips
• 2 spring onions finely sliced
• ¼ small red chilli very finely diced
• 200g bean sprouts
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped coriander leaves

For The Dressing

•  juice of 1 lime
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 4 tablespoons groundnut oil

Method

1. Mix together all the salad ingredients in a large bowl. Make up the dressing separately and leave to one side until you are ready to serve the salad, at which point the salad and dressing can be combined and then the Cauldron Salad Toppers can be tossed onto the top of this refreshing tasty, crisp salad.
2. The Salad Toppers do come in a light dressing so reduce the amount of oil in the Asian salad dressing alternatively use the marinated tofu pieces rather than their sauce.

To Serve

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Root Veg Coleslaw with Walnuts & Capers served on Romaine Lettuce Leaf

This makes a refreshing vegan alternative to traditional coleslaw salad-nice at all times of the year

Serves: 4

Ingredients

• 1 packet Cauldron salad toppers
• 125g red cabbage, finely shredded
• 125g fennel bulb, finely shredded
• 125g carrot, finely grated
• 1 small red onion, finely shredded
• 25g broken walnuts
• 1 tbsp capers
• 1 tsp crushed fennel leaves
• 1 Romaine lettuce

For the dressing

• 4 tbsp olive oil
• 2 tbsp lemon juice
• salt & freshly ground black pepper to taste

Method

1. Shred and grate the cabbage, fennel, carrot and onion and place in a large bowl.
2. Then simply add the broken walnuts, capers and crushed fennel seeds.
3. Mix together the olive oil and lemon juice to make fresh flavoured vinaigrette
4. Blend with the salad, adjust the seasoning if necessary.

To serve

Simply fill the larger Romaine lettuce leaves with the root veg coleslaw and sprinkle with the Cauldron salad toppers.

2 Comments