Organic September menu

Organic September menu

Posted 18th Sep 2015

Organic September (1st to 30th September 2015) is upon us again so why not give eating organic a go? Simply swap to buying organic produce and make a difference this September. Here are some delicious recipes ideal for using organic ingredients


Beetroot Waldorf Salad

Serves 4

For the salad dressing:
Juice of 1 lemon
120ml low fat mayonnaise
120ml low fat organic yoghurt
1 tablespoon Dijon mustard

For the salad:
4 organic apples, cored and sliced
4 O’live organic celery stalks, trimmed and sliced
200g chopped walnuts
2 x 180g packs sweetfire or sweet chilli baby beetroot, quartered
2 packs O’live organic mixed little leaves, washed and drained

1. To make the salad dressing, whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
2. In a large bowl, mix the chopped apples, celery stalks and walnuts.
3. Add the beetroot and gently fold in.
4. Assemble the mixed leaves on the plate, add the apple and beetroot mix.
5. Drizzle over the salad dressing to finish.




Warm Chickpea and Chorizo Salad

Serves 2-4

1 tablespoon olive oil
150g pack diced organic chorizo
1 tin organic chickpeas, drained and rinsed
1 glass organic red wine
1 tablespoon balsamic vinegar
1 bag O’live organic wild rocket, washed and drained
1 bag radishes, washed and roughly chopped

1. Heat the oil in a frying pan or a wok. Stir fry the diced chorizo for 2 to 3 minutes.
2. Add the tin of chickpeas and cook for a further 3 minutes.
3. Take the frying pan or wok off the heat.
4. Add the red wine and the balsamic vinegar to the pan. Stir it until the red wine and balsamic vinegar are warmed through.
5. Place the wild rocket and radishes on a plate.
6. Pour the chorizo and the chickpeas with the warm dressing over the top.



Two Cheese Pizzettes

Serves 2

2 organic wholemeal pitta breads
Jar of tomato passata
Salt and freshly ground black pepper
Pinch dried oregano
Pinch dried thyme
1 bag O’live organic spinach, washed and drained
1 bag O’live organic wild rocket, washed and drained
150g organic mozzarella cheese, sliced
1 pack sweetfire or sweet chilli fresh cooked beetroot, sliced
100g of hard goat's cheese, thinly sliced or chopped into small pieces

1. Cut the pitta breads and toast the slices under the grill for a couple of minutes.
2. Coat both sides of pitta breads with a generous amount of passata.
3. Season with salt and pepper. Add a pinch of dried oregano and thyme.
4. Layer one side of the pitta breads with spinach and wild rocket. Then add the mozzarella and beetroot slices.
5. Place the goat's cheese on the other half of the bread. Sandwich the two sides of pitta bread together.
6. Grill for around 3 minutes until the cheese has melted.
7. Serve the pittas with the remaining wild rocket and spinach.



Layered Jar Salads

Serves 4-6 per jar

Ingredients for the first layered salad jar

For the salad dressing:
1½ tablespoons ranch or blue cheese dressing
1 tablespoon plain yoghurt (this is optional)

For the salad:
100g blue cheese
O’live organic celery heart
Small bunch seedless grapes
400g can of organic mixed bean salad (in water), drained and rinsed
1 bag O’live organic mixed leaves, washed and drained

Ingredients for the second layered salad jar

For the salad dressing:
Juice of 1 organic lemon
Olive oil
White wine vinegar

For the salad:
110g couscous, cooked as per pack instructions
2 teaspoons Harissa paste
1 bag radishes, washed and sliced
2 organic carrots, peeled and grated
60g sunflower seeds
Small can sweetcorn, drained
Handful of Peppadew peppers, drained
1 bag O’live organic wild rocket – washed
Small bunch fresh coriander, finely chopped

Ingredients for the third layered salad jar

For the salad dressing:
Mustard vinaigrette

For the salad:
2 grilled skinless organic chicken breasts, cut into chunks
Half an organic cucumber, sliced
100g green peas (can use frozen)
3 O’live organic spring onions, sliced
6 baby potatoes, cooked in their skins, cooled and cut into 2cm cubes
Small organic cherry or plum tomatoes
1 bag O’live organic mixed leaves, washed, drained & roughly chopped
1 bag radishes, washed and sliced

1. Cook or grill any ingredients specified in the ingredients list.
2. Make the salad dressing by mixing the ingredients in a separate bowl, if required.
3. Pour the complete dressing into the bottom of the jar.
4. Pack the firmer and wetter ingredients. Then add the lighter ingredients.
5. Place the salad leaves at the top of the jar so that the leaves do not come into contact with moisture and will stay fresh until you are ready to serve the salad.
6. Seal the jar and keep it in the fridge until you need it.

Recipes all courtesy of



By Lily Waddell 

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