Mixed Salad
Recipes
Five easy, flavour-packed ideas for our brassica mixed salad. Peppery mustard greens, tender mizuna, and crunchy tatsoi — a mix that works raw, wilted, or anywhere in between.
Asian Sesame Crunch Salad
- Big handful of Cloud Farms mixed salad
- 1 carrot, julienned or shaved
- 1 spring onion, sliced
- Toasted sesame seeds
- Crispy fried shallots
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
Whisk the soy, rice vinegar, sesame oil, and honey into a dressing. Toss the mixed salad with the carrot and spring onion, drizzle the dressing over, then top with sesame seeds and crispy shallots. The peppery brassica greens are a natural fit for Asian flavours.
Warm Chicken & Mixed Greens Bowl
- Big handful of Cloud Farms mixed salad
- 1 chicken breast or 2 thighs
- 1 avocado, sliced
- Cherry tomatoes, halved
- Olive oil
- Lemon juice
- Salt & pepper
Season and pan-fry the chicken until golden and cooked through. Rest it, then slice. Pile the mixed salad into a bowl, arrange the avocado and tomatoes around it, and lay the warm chicken on top. Dress simply with olive oil, lemon, salt, and pepper. The warm chicken gently softens the sturdier leaves.
Brassica & Feta Frittata
- Two handfuls of Cloud Farms mixed salad
- 6 eggs
- 100g feta, crumbled
- 1 clove garlic, sliced
- Olive oil
- Salt & pepper
Heat olive oil in an oven-safe frying pan over medium heat. Wilt the garlic for 30 seconds, then add the mixed salad and stir until just softened. Pour in the beaten, seasoned eggs and scatter the feta over the top. Cook on the stove for a few minutes until the edges set, then slide under a hot grill until puffed and golden. Cut into wedges and serve warm or at room temperature.
Mixed Greens & Halloumi Wrap
- Handful of Cloud Farms mixed salad
- 200g halloumi, sliced
- Large tortilla or flatbread
- Hummus
- Pickled red onion
- Squeeze of lemon
Fry the halloumi slices in a dry pan until golden on both sides. Spread a generous layer of hummus across the tortilla, pile on the mixed salad, add the hot halloumi and pickled red onion, then squeeze lemon over the top. Roll it up tightly. The salty, crispy halloumi against the peppery raw greens is ridiculously good.
Quick-Wilted Greens with Garlic & Chili
- Two big handfuls of Cloud Farms mixed salad
- 2 cloves garlic, thinly sliced
- 1 small red chili, sliced (or chili flakes)
- Olive oil
- Squeeze of lemon
- Flaky salt
Heat olive oil in a wide pan, add the garlic and chili, and cook for 30 seconds until fragrant. Toss in the mixed salad and stir for about a minute — just long enough to wilt without losing the colour. Finish with a squeeze of lemon and a pinch of flaky salt. The perfect side for grilled fish, roast lamb, or piled onto toast with a fried egg.
Taste the Difference
Our brassica mix is grown in a precision-controlled environment — no pesticides, no chlorine wash, no grit. Peppery, crunchy, and bursting with flavour. Once you try it, you won't go back.
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