Rocket (Arugula) Salad with Sweetcorn, Walnut Slaw, Crisp Red Apple & Lemon Tahini Dressing

This is quite possibly the final salad photo I’ll be posting for a while – not that I stop eating salads as soon as Autumn appears, far from it, but I don’t think you’ll be wanting to read about them when the central heating’s on! (I realise of course some of you will be in the summer season, but no doubt you’ll be off to the beach for a barbie or spending your time in the pool or by the river, playing with children, partners or pets, or reading a book in the garden, so again won’t want to be reading about salads – no envy at all in those words, honest!)

I don’t eat mayonnaise which is often the default dressing for cole slaw, this one has a lemon and tahini dressing.

If you have a nut allergy and want to avoid the walnuts, you could use alternatives to give a bit of a crunch, perhaps roasted chickpeas – see Crunchy & Spicy Roasted Chickpea Nibbles

I love adding crisp or tart fruit to a green salad, sometimes red grapes, or slices of kiwi, this time slices of a crisp red apple. The fruit not only adds a contrasting flavour but also extra nutrients and can often tempt a child for instance to try a salad they would otherwise turn their noses up at.

There is protein in the walnuts, tahini, sweetcorn and leaves, while rocket (arugula) is believed to have cancer cell-inhibiting properties and along with spinach is rich in B vitamins, Vitamin K (essential for bone health), Vitamin C, and minerals.

Ingredients

Rocket (Arugula) and Spinach Leaves to line the plate, washed even if prepacked.

Thinly sliced Cucumber, washed and peel left on, layered on the leaves.

Sweetcorn arranged around the outside.

Slaw

Finely shred washed light green crisp Cabbage and Carrot into a bowl.

Finely chop a Spring Onion and add to the bowl.

Mix some Tahini with a little Lemon Juice, depending on your taste, and water to the desired consistency.

Mix into the slaw, reserving some to drizzle over the finished salad.

Add Walnut pieces, Pink Himalayan Salt and Freshly Ground Black Pepper

Place the slaw in the middle of the leaves.

Thinly slice the Apple and sprinkle with Lemon Juice.

Arrange around the salad.

Drizzle more Tahini Dressing over the salad.

Copyright: Chris McGowan