If you’re looking for inspiring and delicious salad recipes, you’ve come to the right place. Florette salad, in its many forms, is an amazing base ingredient to a variety of meals whether it’s serving as the main ingredient, a complimentary side or as one part of a wider meal. Our huge range of salad recipes vary in ingredients, cuisine, season and meal types. There are low calorie meals and healthy recipes for those looking to spruce up their diets with a health kick, summer salads for foodies looking for that cool, refreshing fix and smoothie recipes for folk looking to make good use of our new Florette smoothie mix bags. Dive into the rich array of salad recipes here, and if you’ve got your own salad ideas, don’t hesitate to contribute your own creations by getting in touch.

 

  • Takes 10

  • Serves 4

Ingredients

  • A few splashes of olive oil
  • 1 large onion, finely chopped
  • 1 potato, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 3 cloves of garlic, finely chopped
  • ½ red chilli, finely chopped (more or less, to taste)
  • 1 sprig of rosemary, finely chopped
  • A pinch of ground cinnamon
  • The juice and zest of 1 orange
  • 1 litre vegetable stock, warmed
  • 2 x 400g tins of butter beans, drained and rinsed
  • 4 large handfuls of baby kale
  • A large handful of almonds, chopped
  • A pinch of chilli powder
  • A drizzle of honey

Method

  1. Heat a large saucepan. Add a splash of oil. Once hot, add the onion, potato and carrot.
  2. Cook over a low heat until the onions are glossy and tender. Stir in the garlic, chilli, rosemary, cinnamon and orange juice and zest. Cook until the orange juice reduces to a sticky glaze. Add half the stock and the beans. Let it gently bubble until the potatoes and carrots are tender.
  3. Add the baby kale. Mix. Cook for a moment, until it is a lush bright green.
  4. Whizz the soup in a food processor or blender until smooth, or serve chunky, adding stock as needed to reach the desired consistency.
  5. Season to taste. Add more orange or chilli if needed.
  6. Fry the chopped nuts in a little olive oil over a medium heat until just golden. Add a pinch of salt, a hint of chilli powder and a trickle of honey, just enough to coat.
  7. Once the honey has formed a sticky glaze, remove from the pan. Scatter nuts over each bowl of soup.