Four celeb-inspired salad recipes are what January lunches should be made of

If we were you, we’d kickstart our January lunches with a touch of celebrity flair. From Alia Bhatt’s beetroot-yoghurt mix to Florence Pugh’s fresh veggie feta salad, these three celeb-inspired recipes make healthy eating exciting, colourful, and full of flavour, just the kind of boost you need for a fresh, nutritious start to the year. And to help you stick to that health commitment. 

Alia Bhatt’s beetroot-yoghurt salad 

Ingredients

2 medium beetroots, grated
1 cup plain yoghurt 
½ teaspoon chaat masala
2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A pinch of asafoetida (optional)
Six to eight curry leaves
Fresh coriander, chopped, for garnish
Salt and pepper to taste

Method

1. In a bowl, mix the cooked beetroot with yoghurt, black pepper, and chaat masala.

2. Heat oil in a small pan over medium heat. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant.

3. Add the beetroot-yoghurt mixture to the pan and stir gently to combine. Cook for two to three minutes until heated through.

4. Transfer to a serving bowl and garnish with fresh coriander. Serve warm or at room temperature.

Shilpa Shetty’s peanut and almond salad

Ingredients
¾ cup almonds, soaked overnight and peeled
¼ cup peanuts, soaked overnight and peeled
1 cup cucumber, chopped
1 tablespoon fresh coriander, chopped
½ teaspoon finely chopped green chillies (adjust to taste)
½ teaspoon coconut sugar
Two to three tablespoons freshly grated coconut
½ teaspoon sendha namak (rock salt) or regular salt
½ cup pomegranate seeds
1 tablespoon fresh lemon juice

Method

1. Drain the soaked almonds and peanuts.

2. In a large mixing bowl, combine the almonds, peanuts, cucumber, coriander, green chillies, coconut sugar, and grated coconut.

3. Add the pomegranate seeds and sendha namak. Mix gently to combine.

4. Drizzle with lemon juice and toss once more before serving.

5. Serve immediately as a protein-packed, low-carb salad or refrigerate for up to a few hours.

Florence Pugh’s salad

Ingredients
Two cups arugula
Two cups baby spinach
One red bell pepper, diced
100 g cherry tomatoes, diced
Two cucumbers, diced
¼ onion, finely chopped
20 g plant-based feta, crumbled
½ red chilli, finely chopped (seeds removed, optional for heat)
1 tablespoon olive oil
½ tablespoon rice wine vinegar
Salt and freshly ground black pepper, to taste

Method

1. In a large mixing bowl, combine the arugula, spinach, bell pepper, cherry tomatoes, cucumber, onion, and chilli.

2. Drizzle with olive oil and rice wine vinegar. Season with salt and pepper to taste.

3. Gently toss everything together until evenly mixed.

4. Top with crumbled plant-based feta and serve immediately.
 

All images: Pexels

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