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Griddled Vegetable & Rocket Salad with Spiced Almonds

15th July 2020 By Louise Leave a Comment

Roasted Vegetable & Rocket Salad with Pimenton Roasted Almonds

Griddled Vegetable & Rocket Salad with Spiced Almonds

I absolutely adore the combination of griddled courgettes and roasted peppers, with the addition of peppery rocket and a creamy yogurt dressing. So fresh and delicious, beautiful summer flavours and perfect as a barbecue side salad.

Here I’ve added chickpeas to make it more balanced and nutritious.  But this would also work really well with flageolet, cannelini or haricot beans. And as this salad contains pulses and lots of roasted vegetables it can be a meal in itself, just add lashings of chunky sourdough to mop up the luscious dressing.

Roasted Vegetable & Rocket Salad with Pimenton Roasted Almonds
Print Recipe

Griddled Vegetable & Rocket Salad with Spiced Almonds

serves 6-8
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Side Dish

Ingredients

  • 3 red pepper
  • 2 courgettes
  • 1 tin chickpeas drained
  • 100 g wild rocket rinsed
  • 70 g almonds
  • 1 tsp pimenton
  • ½ clove garlic minced
  • 1 ½ Tbls Greek style yogurt, full fat
  • 3 Tbls white wine vinegar
  • 6 Tbls olive oil
  • salt and pepper
  • Extra olive oil for cooking

Instructions

  • Pre-heat the oven 190C fan. Cut the peppers in half and de-seed. Place on a baking tray with a drizzle of olive oil, cut side down. Roast for 20-30 minutes, or until the skin starts to blacken. Remove from the oven and place in a bowl and cover so the peppers can steam in the residual heat. Once cool, peel away the skin and discard. Reserve the liquid from the peppers and cut into strips. Set to one side.
  • Place the almonds in a bowl and sprinkle with the pimenton and some sea salt and a little olive oil, give it a good stir and then place in a heat proof dish. Bake in the oven for 5-8 minutes or until nicely roasted. Remove and set to one side.
  • Drizzle olive oil, salt and pepper on the chickpeas. Place on a baking tray and bake for 8-10 minutes.
  • Cut the courgette in half and then slice finely. Sprinkle with a little salt and leave for approximately 5-10 minutes. Heat a griddle pan to high and drizzle with a little olive oil. Dab the courgettes with kitchen paper to remove any liquid that might have accumulated. Griddle in the hot pan in batches. Set to one side.
  • To make the dressing. Place the yogurt in a bowl with the minced garlic. Add the vinegar and olive oil and whisk. Now add the reserved pepper liquid, salt and pepper and whisk again.
  • Place the rocket on a large platter. Scatter the chickpeas, peppers and courgettes on the rocket. Dress the salad at the last minute and finely sprinkle over the nuts. Serve.

Tips:

  • Prepare the vegetables several hours in advance.
  • Add sliced griddled or oven baked aubergine as an alternative.
  • If you don’t have Greek style yogurt use sour cream or creme fraiche.

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Filed Under: Healthy, Salads, Vegetarian Tagged With: barbecue side, Salad

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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