Tag: Salads

Lentils Salad
Lentils salad is my new favourite thing. Long hailed by vegans for their healthy qualities, lentil products lately have been on the rise. Dried lentils are a year-round staple in my pantry, essential for rounding out salads and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals.

I like keeping green or brown lentils in our cupboard. These cook quickly and evenly without becoming mushy and are the most versatile for our recipes. Yellow, red, and orange lentils are fantastic, but since they tend to get mushy when cooked, they are usually best added to soups and sauces rather than cooked on their own. It’s also important to buy the freshest lentils you can find and then use them within a few months. Older lentils take longer to cook and tend to shed their skins during cooking. You may also see tiny white flecks where the lentil started to sprout. They’re still tasty and entirely edible, but just not as presentation-worthy.

Winter salads could be rich in taste, vibrant in colour yet nutritious and light. Like a canvas to a painting, lentils provide a neutral foundation for a creative explosion of additional flavours – in this case, lemon juice & fresh coriander, served with half-dry tomatoes & feta cubes, carrot & ginger dip and beetroot hummus dip. Delicious, extremely easy to make and incredibly tasty and light. A true celebration of winter veggies.
Ingredients

Serves 4 people

2 cups of green lentils

125g feta cheese

125g half-dry tomatoes

juice of half a lemon

Salt

black pepper

olive oil

Fresh coriander

Carrot Dip

3 carrots (475g), peeled, coarsely chopped

125ml water

75g tahini

2 tablespoons fresh lemon juice

1 small shallot, quartered

2 dates, pitted

1.5cm piece fresh ginger, peeled, sliced

1 tablespoon olive oil

1 1/2 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon salt, plus extra to taste

1/4 cup freshly chopped coriander leaves

2 small beetroots

1 cup cooked chickpeas

2 cloves garlic

salt, pepper to taste

juice of half a lemon

1/4 cup olive oil

Beetroot Dip

2 small beetroots

1 cup cooked chickpeas

2 cloves garlic

salt, pepper to taste

juice of half a lemon

1/4 cup olive oil
Method

Prepare the Lentils:

1. Boil the lentils in plenty of water until soft. Drain the water and place in a deep bowl. Season with olive oil, fresh juice of half lemon, salt and pepper. Chop fresh coriander leaves and mix well.

2. Serve with feta cubes, half-dry tomatoes and carrot & beetroot dips.

Carrot Dip:

1. Place carrots and water into blender jug and secure lid. Puree 20 – 30 seconds or until pureed. Use wand occasionally to press ingredients into blades if required

2. Add tahini, lemon juice, shallot, dates, ginger, oil, cumin, garam masala and salt. Blend 20 seconds or until smooth

3. Add coriander. Chop 5 seconds or until roughly combined, season to taste with salt.

Beetroot Dip:

1. Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.

2. To the food processor, add cooked chickpeas (I used canned, pre-cooked), finely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.

3. Taste and if needed add more salt, pepper or lemon juice.

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January 31, 2020
Aubergine & Lentils Salad
Good food does not need to be complicated and this is certainly true with this dish. Roasted eggplant, drizzled with delicious sweet sour pomegranate dressing and served with a vibrant herb lentils salad. A happy vegan meal to be enjoyed even by the non-vegan converts. I have prepared it couple of months ago while my daughter was still studying for exams. When stress and pressure come upon us, every little thing is a real help. She has enjoyed a generous portion and since then it has become a family favourite weekend meal.

Preparing the pomegranate molasses is a new discovery for me. Such a happy thing to have in the fridge whenever the occasion calls. It is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing pomegranate juice into a thickened syrup, relying on natural fruit sugars to thicken the sauce. In some areas, sugar is added as a preservative and to counteract the natural tartness of the pomegranate fruit; sugar also helps the syrup to reduce and thicken more quickly. Lemon juice is often added as an acidic preservative to increase shelf life. The amount of sugar varies by region; for example, Iranian (Persian) pomegranate syrup tends to be sweeter than the Lebanese variety.

I add both sugar and lemon to my pomegranate molasses. This is because it is a concentrated, powerful syrup that I only use sparingly, so when I do make it I count on having a bottle in the refrigerator for at least 3-4 weeks. Adding the sugar and lemon juice keeps the molasses fresh longer and gives it a nice sweet/tart balance. I like my molasses on the sweeter side.
Ingredients

Serves 6 people

3 eggplants (aubergines), halved lengthways and fresh scored

2 cloves garlic, crushed

2 tbsp pomegranate molasses

pomegranate seeds

2 tbsp finely grated lemon rind

extra virgin olive oil, for drizzling

1 cup lentils

2 cups water

1 cup flat parsley leaves, roughly chopped

1 cup coriander leaves, roughly chopped

1 cup mint leaves, roughly chopped

¼ cup chia seeds

For the Pomegranate Dressing

¼ cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp pomegranate molasses

¼ cup lemon juice
Method

1. To make the dressing, place the oil, vinegar, pomegranate molasses and lemon juice in a bowl, whisk to combine and set aside. Preheat oven to 170°C. Place the eggplant, cut-side up, on a baking tray lined with non-stick baking paper. Place the garlic, pomegranate molasses and lemon rind in a bowl and mix to combine. Spoon over the eggplant, drizzle with oil and roast for 1 hour or until tender.
2. Place the lentils and water in a small saucepan over high heat and bring to the boil. Reduce the heat to medium, cover with a tight-fitting lid and simmer for 20 minutes or until just tender. Drain and refresh under cold running water.
3. Place the lentils, parsley, coriander, pomegranate seeds, mint and chia seeds in a large bowl. Top with the dressing and toss to combine. Divide the eggplant between serving plates and spoon over the salad. If desired, top with yoghurt to serve.

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August 15, 2019
Orzo Cold Pasta
Orzo is a rice-shaped pasta that you can cook and serve in much the same way you do rice. That is, you can boil it until the liquid is absorbed, cook it risotto-style. And, because it is pasta, you can also cook it via the traditional pasta method where you drain away the excess cooking liquid after it is done. Like other kinds of pasta (and rice), you can serve it hot or cold, as a side dish, and as a component in casseroles, soups, and salads. Orzo usually comes in a basic pale yellow color, but it is also available in a tricolor variety that is commonly used in rotini and other pasta types. Orzo is not a type of grain. It is a form of pasta, which means it is made from wheat. So if you follow a gluten-free diet, then orzo is not for you.

Orzo is a wonderful ingredient to use in salads, and it functions equally well as rice or pasta would. Just be sure to rinse it, drain well, toss it in olive oil to keep it from clumping, and chill thoroughly before adding it to your salad. We love to make a simple Orzo Cold Pasta with speck, red paprika and mayonnaise. It serves as such delicious office or a picnic meal that my husband even loves to make it in advance and pack together with his suitcase as a travel meal.

With the summer heat upon us, nothing cools the day like this easy and delicious, family friendly dish.
Ingredients

200g Orzo Pasta

Water

1 tsp olive oil

1 red paprika

120g speck

2tsp mayonnaise

micro greens

salt

black pepper
Method

1. Cooking the Orzo using the Risotto method: Risotto is made by sautéing uncooked rice (specifically, a starchy, short-grain type of rice like arborio), in oil, along with some onions and other aromatics, and then cooking it by adding a hot stock, a ladleful at a time, stirring continuously until each ladleful of liquid is completely absorbed before adding the next. Which is exactly how you would prepare orzo using the risotto method. The risotto method coaxes out the starches in the orzo, making it creamy and velvety. In some cooking circles, the result of this cooking method is called “orzotto”.
2. Once the orzo is cooked, let it cool completely.
3. Cut the red paprika into small pieces.
4. Bake the speck in a hot pan until golden brown.
5. Mix the mayonnaise, paprika, speck together with the orzo. Season additionally with salt and ground black pepper.
6. Serve as cold pasta with micro greens.

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August 13, 2019
Chicken Caesar Salad
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends. This is how we know the Caesar salad, served in local cafes and exquisite restaurants. I must admit, it is my favourite option for a business lunch or a casual weekend bite with friends. I have tasted so many varieties and the pleasure of its delicious simplicity and abundance of flavour never seizes to amaze.

Re-creating this classic salad at home does not require culinary extravagance. Boneless chicken breasts, cubed and baked. A favourite selection of salads. Crispy golden brown croutons. Rasped parmesan cheese and the distinct Caesar dressing. The classic recipe boundaries are stoping here, but there is no need for your creativity to stop. The beauty of home made salads is that you may add anything you want. I like to add fresh or dry tomatoes as they give an extra sweetness to the dish. For the rest, pick up your flavours, mix all ingredients in a bowl and the day is yours!
Ingredients

For the Salad

4 thick slices crusty white bread

3 tbsp olive oil

2 skinless, boneless chicken breasts

1 large romaine lettuce, leaves separated

Dry tomatoes

Parmesan cheese

For the Dressing

1 garlic clove

2 anchovies from a tin

Parmesan cheese

5 tbsp mayonnaise

1 tbsp white wine vinegar
Method

1. Heat oven to 200C/fan 180C/gas 6. Cut the white bread slices into cubes. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
2. Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
3. Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
4. Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tbsp water.
5. Shave the cheese with a peeler. Tear 1 large lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken, croutons and dry tomatoes then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

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August 9, 2019
Roasted Tomato Panzanella
Loving the Italian cuisine is like loving a perfect summer holiday – funny, sunny and ever green. Surely we all have our favourite round the corner pizza or pasta place, but as good as it most certainly is nothing compares to the real foods and drinks in Italy. I have been fortunate enough to spend years in Milan on business trips and to my delight, have had countless of occasions to talk, taste and be merry around simple but out of this world delicious foods. Something happens to the heart with such perfection. Food tasted only once, remains to haunt our imagination and unbidden questions fill our mind: “How can I make this? What might be the ingredients of this dish? Where can I find the recipe?”. To such extend, that unintentionally new Italian recipes start to appear in our family kitchen repertoár, as natural and easy as smiling or breathing.

This Roasted Tomato Panzanella Salad is one of my summer favourite. It is a simple salad – toasted multi-grain bread, soaked in all the amazing juices of tomatoes and runny mozzarella Burrata. Something wonderful happens in this salad by mixing three different tomato types – fresh tomatoes, roasted tomatoes and half-dry tomatoes. Like a simple melody suddenly played by three instrument orchestra, singularly beautiful yet intertwined in one. A drizzle of olive oil, a pinch of salt, a pinch of freshly ground black pepper and fragrant basil leaves – is all it needs to combine all salad flavours. My lovely, perfect summer meal… Anytime. Every time!
Ingredients

4 cups grape tomatoes

4 cups cubed multigrain bread

6 tablespoons olive oil

half-dry tomatoes

1 teaspoon salt

1 teaspoon pepper

1 fresh mozzarella Burrata

15-20 fresh basil leaves
Method

1. Preheat oven to 200 degrees C. On one baking sheet, lay 2/3 of the tomatoes down and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a separate baking sheet, place the cubed bread and toss it with 2 tablespoons of olive oil. Place both sheets in the oven. Roast the tomatoes for a full 20 minutes, tossing once during cooking. Toast the bread for 10-12 minutes, until golden, tossing 2-3 times during cooking.
2. Place mozzarella on a paper towel to remove a bit of the moisture and water.
3. Chop any larger basil leaves, leaving the smaller ones intact if desired.
4. Chop the remaining tomatoes in quarters.
3. In a large bowl, add bread, roasted, fresh and half-dry tomatoes, basil, remaining salt and pepper. Gently toss with two large spoons, trying to keep the tomatoes intact for pretty visual purposes. Drizzle the remaining olive oil over the salad, and then add on a liberal drizzle of balsamic glaze (optionally if desired). Serve immediately.

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May 21, 2019
Russian Beetroot Salad
Recently, we have completely, madly, irrevocably fallen in love with beetroot. Sounds crazy, isn’t it? Even today, I am still wondering when did our food preferences become so healthy? In truth, our family love for veggies and fruits dates for a long time, but only since very recently we have allowed ourselves to be submerged predominantly into grains and greens. The effect has been outstanding. Feeling more energised and lighter, we do not miss on taste and we do not really need meat or fish to feel a satisfactory round-belly fullness. We remain balanced in our nutrition choices, eating fish once a week or maybe meat every two weeks, but that is really it. The remaining time we stick mainly to vegan or vegetarian dishes. As a vivid meat and potato lover, the greatest convert in our family is my husband, who is still astonished how many delicious food varieties we have discovered just in the span of two months.

Beetroot has been one of these discoveries. We have first fallen in love with it preparing Beetroot Hummus. Then we have extended its healthy use in Spinach, Beetroot and Feta salad and now recalling childhood memories of delicious dishes from his mother, my loved one has suggested that we prepare this beetroot and potato salad. Russian, German, Polish, Estonian or Finnish? You may pick you favourite name for it and it will be never wrong. It seems this salad is a party favourite side dish for a barbecue, picnic or even Christmas dinner in many Central and Northern European countries.

The recipe we recreate today combines beetroot, potatoes, pickled cucumbers, apples and carrots. Such a fresh and vibrant explosion of tender sweet and sour tastes and colours! Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount providing 43 calories, raw beetroot is a rich source of folate and a moderate source of manganese. Convinced in its nutritional benefits we remain open to experimentations, ready to try out new recipes. Stay tuned for more.
Ingredients

4 medium size boiled potatoes

4 medium size boiled red beets

1 carrot

1 apple

4 pickled cucumbers

1/2 cup of light mayonnaise

1/2 cup of yogurt (or sour cream)

salt

ground black pepper

parsley
Method

1. Peel and cut in cubes the potatoes. Place them in an micro golf oven proof dish together with some water, cover with a lid and let them boil on 750W for 12-14 minutes. Once ready, drain the remaining water and let them cool completely.
2. I prefer to buy pre-boiled red beetroot, but if not available in your area you may always boil or roast your own red beets. If you are doing so, remove the skin, let them cool completely and then cut them into cubes.
3. Peel and dice the carrot into small cubes.
4. Peel, core and finely chop the apple into small cubes.
5. Cut the pickled cucumber into small cubes as well.
6. Mix all into a big salad bawl and season with salt and ground black pepper.
7. Add the mayonnaise and the yogurt (I prefer to use sour cream instead) and mix well.
8. Garnish with fresh parsley.

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May 3, 2019