Skip to content
Authors landscape

Category: Salad

Misto Mare Salad

A perfect blend of fresh greens and seafood, brought together by a tangy mustard vinaigrette for a delightful coastal-inspired meal.

Served

Nicoise Salad with Grilled Shrimp 

By Chef Faisal – Prep/cook : 25min – Serves: 1 For the Shrimp Marinade 1/2 cup shrimp2 tbsp olive oil2 tsp yellow mustarddrizzle lemon juicepinch kosher saltpinch black pepper powder pinch chopped parsley For the Creamy Anchovy Dressing 30ml extra virgin olive oil2 tsp anchovy fish2 1/2 tsp Parmesan cheese 20g Greek yogurt1 tsp lemon juicepinch kosher saltpinch black &hellip; <a href="https://served.mt/nicoise-salad-with-grilled-shrimp/">Continued</a>

Served

Seasoned Legume Salad 

Ingredients:20g baby spinach15g arugula leaves 6 halved cherry tomatoes 1/2 a small white onion 80g iceberg lettucefew cucumber slices 15g edamame10g black beans1 cup peppercorn dressing 1 tsp parmesan cheese For the Pepper Corn Dressing 1/4 tsp crushed fresh peppercorn 1/4 tsp kosher salt1/4 tsp black pepper powder 1/2 cup Greek yoghurt 3 tbsp extra &hellip; <a href="https://served.mt/seasoned-legume-salad/">Continued</a>

Served

In bloom

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before he leaves for his travels again to pick up new tips and skills to add to his already impressive own. Nasturtiums Found in the Maltese countryside in certain areas, the &hellip; <a href="https://served.mt/in-bloom/">Continued</a>

James Staniland

Parsley, Wild-Rucola and Asparagus Salad

Serves 4 Prep time 20mins Ingredients 1/2 Cup Raw Hazelnuts with Skin on Bunch of Asparagus 1 Tbsp Extra Virgin Olive Oil 1/4 Cup Water Bunch of Wild Rocket Bunch of Parsley Method Preheat the oven to 200°c and roast the hazelnuts for 10 min. Once cooked and cooled remove the skin and gently smash &hellip; <a href="https://served.mt/parsley-wild-rocket-asparagus-salad/">Continued</a>

Gabriella De Gaetano

Grilled Octopus with Orange and Date Dressing

Serves 2 Prep time 30 mins, Cooking time 2 hours Ingredients Octopus, cleaned, whole 600g Maltese oranges, 2 each Carrot, 1 whole Onion, 1 whole Bay leaf, 3 leaves Fennel seeds, ½ tsp Green onion, 1 whole Black pepper, Pinch Dates, 5 pitted Honey, 50g Olive oil, 100ml Salt, To taste Method In a pot &hellip; <a href="https://served.mt/grilled-octopus-salad/">Continued</a>

Keith Abela

Confit fennel on a beet and yoghurt salad

Serves 2 Prep time 1 hours Ingredients Fennel bulb, large, halved Beetroot, 2 medium Ghee, 60g Coconut sugar, 30g Salt, 3tsp Water, 350 ml Saffron, 1 pinch Greek yoghurt, 1cup Tahini, 2 tbsp Oil, 2tbsp Lemon, half, juiced Harissa, 4 tbsp Radishes, 4, sliced Method Preheat the oven to 180°C. Add the ghee, coconut sugar, &hellip; <a href="https://served.mt/confit-fennel-on-a-beet-and-yoghurt-salad/">Continued</a>

sam

Broad bean and fennel leaf rice salad

Served Magazine&#8217;s Broad bean, fennel leaf, and almond blossom rice salad with orange-blossom water dressing Serves 4 Prep time 45 minutes Ingredients Wholegrain basmati rice, 200g Fresh/frozen broad beans, 150g, skinned and shelled Saffron, 1/2 tsp Boiled water, 2 tbsp Sugar, pinch Almond flakes, 80g Dried cranberries, 80g Fennel seeds, 1 tbsp, toasted Fennel fronds, &hellip; <a href="https://served.mt/broad-bean-and-fennel-leaf-rice-salad/">Continued</a>

Yakof Debono

Grilled Casutin set on sautéed figs – Vini E Capricci By Abraham’s

Serves 1 Prep time 40 minutes Ingredients Beppino Occelli Casutin 40g honey comb 3 fresh figs 400ml red wine 200ml Local Extra Virgin Olive Oil 1 clove garlic 100g pecan nuts 2 spoons carob honey Handful of rucola or fresh green leaves Red wine vinegar Method Put the casutin cheese on the grill for 2 &hellip; <a href="https://served.mt/grilled-casutin-set-on-sauteed-figs-honey-comb-and-pecan-nuts-with-wine-vinaigrette/">Continued</a>

servedmagazine

Roast Chickpea & Avocado Salad

Who says salads are boring? This hearty salad is the perfect protein kick for a quick meal on a busy weekday. Serves 6 Prep time 30 minutes Ingredients 150g mixed greens 1 large cucumber, diced 275g cherry tomatoes, halved 1 avocado, diced 850g chickpeas, drained and rinsed 4 tbsp olive oil, divided 2 tsp smoked &hellip; <a href="https://served.mt/roast-chickpea-avocado-salad/">Continued</a>

David

Charred Veg Salad

Serves 2-4 Prep time 20 minutes Ingredients 3 small carrots, peeled and halved 2 small courgettes, cut into 3 thick slices each 6 large broccoli Romanesco florets, halved 3 tomatoes, halved 1 small radicchio, cut into 6 wedges 10 basil leaves, torn 2-3 handfuls rocket Olive oil and salt Ingredients For the Honey mustard dressing &hellip; <a href="https://served.mt/charred-veg-salad-3/">Continued</a>

Alison Azzopardi

Crab & Citrus Salad

Serves 4-6 Prep time 60 minutes Ingredients 500g of crab meat Juice of ½ pink grapefruit Zest of 1 lime 25ml olive oil 50g of finely chopped shallot 15ml Champagne vinegar 15g of radish, finely diced 10g of chives, fine chopped 50g of apple, finely chopped, not peeled 50g Greek yoghurt Salt White pepper Ingredients For Decoration Red chicory leaves &hellip; <a href="https://served.mt/crab-citrus-salad/">Continued</a>

Stefan Hogan

Top 10 Favourite Summer Salads

Top 10 Favourite Summer Salads! Looking for some salad inspiration to spruce up your menu? Or perhaps you’re simply in need of something a little more exciting that’s healthy, fresh and flavoursome. We totally get it! Salads don’t have to be boring and after rounding up these amazing recipes, we know how to wipe out &hellip; <a href="https://served.mt/top-10-favourite-summer-salads/">Continued</a>

servedmagazine

Spiced Lentil and Chickpea Salad

Serves 4 Prep time 15 minutes Ingredients 2 tbsp. olive oil 1 red onion, halved and sliced 200g cherry tomatoes 2 tsp. harissa 250g cooked beluga lentils 1/2 lemon, juiced 1 block halloumi, cut into ½cm slices 400g chickpeas tin, drained and rinsed Mint a small bunch, roughly torn Flat-leaf parsley a small bunch, roughly &hellip; <a href="https://served.mt/spiced-lentil-and-chickpea-salad/">Continued</a>

Charlene Bugeja

Fruity Fresh Barley Salad

Serves 2 Prep time 40 minutes Ingredients 250g dry or 1 cup wholegrain barley (or substitute with pearl barley) 2 cups of water For the roast veg 2 large marrows 1 or 2 yellow bell peppers 1 tbsp. of olive oil ¼ tsp. salt Dash of fresh black pepper For the raw ingredients 800g chopped &hellip; <a href="https://served.mt/fruity-fresh-barley-salad/">Continued</a>

Marrow Health

Falafel with Tahini Sauce

Makes 15 pieces Prep time 15 minutes + 3 hrs resting time Ingredients 220 g dry chickpeas Onion, chopped Parsley, handful chopped Garlic confit, 3 cloves 20 g chickpea flour ½ tsp. salt ½ tsp. ground cumin Good pinch pepper &amp; cayenne pepper Pinch ground cardamom Vegetable oil for deep frying Method Soak chickpeas in &hellip; <a href="https://served.mt/falafel-with-tahini-sauce/">Continued</a>

Stefan Hogan

Tartar of Local Prawns with Burrata

Serves 2 Prep time 60 minutes Ingredients 2 portion prawn tartar (approx. 80 grams per portion) ½ tub Burrata 50g Heirloom tomatoes 20g confit cherry tomatoes 20g fried naan bread 30g gazpacho dressing 5g cress &#038; herbs 5ml herb oil For the prawn tartare 80 – 90g peeled fresh local prawns, finely chopped 10g parsley &hellip; <a href="https://served.mt/tartar-of-local-prawns-with-burrata/">Continued</a>

Clayton Spiteri

Broad Bean and Artichoke Salad

A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread. Serves 2-4 Prep time 10 minutes &hellip; <a href="https://served.mt/broad-bean-and-artichoke-salad/">Continued</a>

Gennaro Contaldo

Preserved artichoke salad

Serves 4 as a starter or 6 as a shared platter Prep time 5mins Ingredients 12 quarter preserved artichoke hearts (from 3 whole ones) (Make your own recipe) 100 g rocket leaves 20 g fresh mint 20 g fresh parsley Handful peashoots 2 – 3 tbsp. preserved lemon mayo Olive oil Salt and pepper Method &hellip; <a href="https://served.mt/preserved-artichoke-salad/">Continued</a>

Ljuana Xuereb

Smoked beetroot salad

Serves 4 as a starter or 6 as a shared platter Prep time 20 mins Ingredients 4 smoked beetroots Labneh ( the yield from 500 g yoghurt) (make your own Labneh recipe) 1/3 cup shelled broad beans 2 tbsp. pecans (roughly chopped) 1 tsp. lemon zest 1½ tsp. fresh mint (roughly chopped) ½ tsp. pink &hellip; <a href="https://served.mt/smoked-beetroot-salad/">Continued</a>

Ljuana Xuereb

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Accepting our cookies is optional but recommended, as they are delicious. See our cookie policy.

WordPress Ads