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Eathos salads rgb
Harry Weir, assisted by Brian Clarke
What to eat

Delicious salads to try that aren't just lettuce

Step away from the iceberg lettuce and enjoy a salad that's actually tasty.


Step away from the iceberg lettuce!

I love a good salad - they're not just for summer! - but sometimes I get bogged down by the usual Irish mammy lettuce, tomato and ham salad. For a salad to be satisfying, filling and tasty, there needs to be much more than just boring old lettuce.

At this time of year, it can often seem like people are preoccupied with 'healthy' food that doesn't actually taste good, but there's a way to make sure your salad is good for you and tastes great too: start with a grain of your choosing, then add some protein - eggs are always a delicious option - a selection of your favourite veggies, some nuts and cheese, then finish off with some leaves, if you like, a little dressing, and some seasoning. My favourite combo includes quinoa, feta, toasted pecans, roasted sweet potato, spring onions, a pesto-inspired dressing, a little baby spinach and some boiled eggs. Since working from home, I've been meal prepping this dish at once a month and I'm always delighted with the results. 

The salads below are just as delicious and would be perfect for a side dish alongside your main meal. Each serves four, but if you add some protein to each, they would easily work as a full dish each.

Try them out below and let us know what you think. 

Heritage beetroot, crispy kale, yuzu and toasted almond


  • 35g kale 
  • 50ml rapeseed oil
  • Salt and pepper
  • 500g cooked beetroot, sliced into wedges
  • 85g sliced almonds, toasted

For the dressing:

  • 120ml olive oil 
  • 40ml maple syrup
  • 40ml yuzu juice


  1. Preheat the oven to 90C/gas mark 1/4. Drizzle the kale with the rapeseed oil and roast for 25 minutes. Remove and season with salt and pepper.
  2. For the dressing, mix together the olive oil, maple syrup and yuzu juice. 
  3. Toss the beetroot with the dressing and the crispy kale, then sprinkle with the sliced almonds and serve. 

TIP: You can use lemon or grapefruit juice instead of the yuzu in the dressing if you can't find it. 

Red rice and quinoa with pistachio and orange


  • 220g tricolour quinoa
  • 200g red rice
  • 1 white onion, finely sliced
  • 170ml olive oil
  • 2 oranges
  • 50g pistachio nuts, shelled and roasted
  • 4 spring onions, thinly sliced
  • 1 garlic clove, crushed 
  • 120g dried apricots, roughly chopped
  • 50g rocket, to garnish


  1. Bring two saucepans, two-thirds filled with water to the boil. Add the quinoa to one and the rice to the other. Simmer the quinoa for 14 minutes and the rice for 20 minutes. Drain both and combine in a large bowl. 
  2. Heat a splash of oil in a pan and sauté the onion until golden. Allow to cool, then add to the bowl of grains. Stir in the olive oil.
  3. Juice and zest one orange, then add both to the bowl. Peel the other orange and cut it into slices, reserve to garnish.
  4. Add the remaining ingredients - except the rocket - to the bowl and toss to combine. Garnish with the rocket and orange slices, then serve.

TIP: For an optional garnish, add some grated truffle.

Spiced cashew slaw


  • 2 carrots, grated or spiralised
  • 1/4 white cabbage, shredded
  • 2 red peppers, thinly sliced
  • 1/4 red cabbage, shredded
  • 1 red chilli, thinly sliced

For the dressing:

  • 120g Greek yoghurt
  • 1 teaspoon honey 
  • 1 teaspoon Dijon mustard
  • 1 tablespoon rapeseed or olive oil
  • 50g parsley roughly chopped
  • 1 teaspoon each salt and pepper

For the spiced nuts:

  • 150g whole cashew nuts
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons smoked paprika
  • 1 teaspoon caster sugar
  • 1 teaspoon each salt and pepper
  • 1 teaspoon water


  1. Preheat your oven to 180C/gas mark 4. First make the spiced nuts by combining the cashews, spices and seasoning. Add the water and toss together.
  2. Line a baking tray with parchment paper and spread over the nuts. Toast for 12-14 minutes, then set aside to cool. Blend half the nuts in a food processor to a fine crumb.
  3. Whisk all the ingredients for the dressing together. 
  4. Mix the slaw ingredients together in a large bowl, then add the dressing and toss together. Sprinkle over the whole and crumbed nuts, then serve.

Crunchy green bean salad


  • 500g green beans
  • Oil
  • 50g shallots, finely sliced
  • 1 red chilli, finely chopped (retain the seeds)
  • 80g mixed sesame seeds, toasted
  • 100ml tamari or soy sauce


  1. Blanch the green beans in boiling water for two to three minutes, then drain and plunge straight into iced water until completely cooled. This will ensure they still have a good crunch. 
  2. Heat a splash of oil in a pan over a medium heat, then add the shallots. Turn down the heat and slowly sauté the shallots until soft and sticky.
  3. Place the beans in a bowl with the chopped chilli, caramelised shallots, toasted sesame seeds and tamari. Mix together then serve. 

TIP: This salad tastes even better the next day after it is left to marinade. If you are going to serve the next day, leave out the sesame seeds and add just before serving.

Roast sweet potato with maple and pecan nuts


  • 2 sweet potatoes, roughly chopped
  • 3 tablespoons olive oil
  • 2 red chillies, sliced lengthways in three
  • 50g pecan nuts, toasted

For the dressing:

  • 4 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1 tablespoon sherry vinegar
  • 2 tablespoons orange juice or orange bitters
  • 1 teaspoon grated ginger
  • Pinch black pepper


  1. Preheat the oven to 180C/gas mark 4. Place the sweet potatoes and chillies on a baking tray and coat with the olive oil. 
  2. Bake for 30-40 minutes then remove and allow to garnish. Set the chillies aside as garnish.
  3. Combine all the dressing ingredients in a bowl and whisk with a fork. When the potatoes are cooled, add the dressing along with the toasted pecans. 
  4. Place in a serving bowl and garnish with the chillies, then serve. 

TIP: This salad is also delicious with some crumbled feta or goats cheese. 

Puy lentils with bacon, Cashel Blue and sour cherries


  • 300g puy lentils
  • 5 tablespoons olive oil
  • 4 shallots, peeled and finely chopped
  • 5 tablespoons water
  • 100g sour cherries
  • 100ml red wine vinegar
  • 2 teaspoons caster sugar
  • 10 slices streaky bacon, cooked until crisp, then diced
  • 150g Cashel Blue
  • 50g baby leaf spinach


  1. Wash the lentils under cold water and drain. Place in a saucepan and cover with three times more water than lentils. Simmer for 30 minutes until the lentils still have a bite to them. 
  2. Heat the olive oil in a pan until hot, add the chopped shallots and sauté for ten to 12 minutes. 
  3. Next, add the water, cherries, vinegar and sugar and heat until you achieve a thick, sauce-like consistency. Add a pinch of salt and pepper. 
  4. When the lentils are cooked, drain and leave to cool. Once cool, mix in the sauce, the cooked bacon and the spinach. Crumble over the blue cheese and sauce. 

Recipes by Eathos.

Photography by Harry Weir, assisted by Brian Clarke.

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