Geri's Food

Tag: Salads

  • Pear & Fennel Salad

    Pear & Fennel Salad

    Spring is finally here. Gentle and pale, sweet flower scented and sunny warm. It does not take long for the body to start craving the outdoors, to run, to breathe, to live. To lay in the meadows and tickle the toes in the fresh green grass. To chase the birds in the sky. To stop and to listen to nature.

    Happy spring dreams and happy spring thoughts also come with happy spring meals. As if the renewal of life comes with a renewal of dishes and herbs and the body starts to crave for lighter and happier meals. Like this spring pear and fennel salad, for example. What a zinging perfection of vibrant sweet sour flavours, waking the inner world to life. I love every single bite of it. Every promise for the coming summer time adventures. Meals and dreams and hopes. A happy heart in a plate of food, kissed by the sun light.

    Ingredients

    • 2 pears, thinly sliced
    • 1 fennel bulb, cored and thinly sliced
    • Cucumber slices
    • handful of radish, slices
    • handful of water cress sprouts
    • handful of rocket salad
    • 1 tsp dijon mustard
    • 1 lemon, juiced
    • 1 tbs apple cider vinegar
    • 2 tsp honey
    • 1 tbs apple juice
    • 1/4 cup olive oil
    • fresh dill
    • 1/2 tsp salt
    • 1/2 tsp freshly ground pepper

    Method

    1. In a large bowl, combine a little bit of water and the juice of 1 lemon. Thinly slice the cucumber, radish, pear and fennel and place the slices in the water immediately after to avoid oxidation.
    2. To make the vinaigrette, whisk together the mustard, apple cider vinegar, honey, apple juice and olive oil.
    3. Take the vegetables from the water. Arrange the sliced vegetables  and pear in a plate and top with the water cress sprouts and rocket salad leaves. Season with salt and pepper and drizzle the vinaigrette on top and fresh dill.

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  • Classic Hummus

    Classic Hummus

    A new family favourite recipe since recently is the classic hummus. We love to enjoy it spread on a freshly baked sourdough bread during a busy Saturday brunch. Or during dinner, lingering in the garden with a platter full of veggies and a glass of wine.

    As a dedicated vegan our daughter loves it even more. She uses hummus as a pasta sauce, hummus in a tacos wrap, hummus in a salad bawl…

    Originally, we have started buying different tastes from the local shop. But since we have learned how easy it is to make, now we prefer to prepare hummus every week at home. The quality is better and we could always diversify the taste – classic hummus, roasted paprika and dry tomato, carrot, beetroot, sweet potato curry flavour… Happy rainbow tastes and colours accompanying variety of dishes.

    The recipes below showcase two family favourites – a classic hummus and a roasted paprika & dry tomatoes hummus. Served as a dip sauce with a food sharing platter of olives, nuts, cheese, ham, tomatoes, orange and purple carrots the taste is absolutely divine.

    Ingredients

    Classic Hummus

    • 1 can (325 g) chickpeas, rinsed
    • 1 clove garlic
    • 2 tablespoons tahini sauce
    • 2 tablespoons lemon juice
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin.
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons extra virgin olive oil

    Roasted Paprika & Dry Tomato Hummus

    • 2 canned roasted bell peppers, seeded and quartered
    • 50g dry tomatoes
    • 1/2 can (150 g) chickpeas, rinsed
    • 1 clove garlic
    • 3 tablespoons tahini sauce
    • 2 tablespoons lemon juice
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons extra virgin olive oil

    Method

    1. For the Classic Hummus: Add canned chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, ground cumin and smoked pepper to the bowl of a food processor. Blend until smooth. While blending, slowly add in the olive oil until hummus is creamy and smooth.
    2. For the Paprika Hummus: Add canned roasted peppers, dry tomatoes, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a food processor. Blend until smooth. While blending, slowly add in the olive oil until hummus is creamy and smooth.

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  • Winter Salad

    Winter Salad

    Winter gorgeous and delicious salads always make me smile, whispering that the sunshine warmth is always near. It is easy to forget the summer salad taste during the winter season, but not when there are so many healthy alternatives to enjoy a bowl of veggies. Granted, not many restaurants offer salad variations, but in this case, being a chef in your own kitchen and mastering such a sublime plate of food guaranties to bring joy and satisfaction.

    This vegan friendly winter salad is a pure delight. It might look surprisingly light, yet it is completely filling and nutritious. A punch of flavour that will make you smile, feeling relaxed and revitalised, ready for new adventures. One could hardly imagine a more perfect flavour combination in a simple lunch – light and fresh green salad brought to life with half-sun-dry cherry tomatoes and a hint of basil, deep and earthy purple carrots soften with a mellow, creamy avocado, crunchy roasted pine nuts and spicy chickpeas bring the whole salad melody to a full crescendo. One could only smile, tasting winter yet dreaming for summer in every spoon-full of delight.

    Ingredients

    For the Salad

    • 3 tablespoons raw pine nuts
    • 1 tablespoon olive oil
    • 1 can chickpeas, drained and patted dry
    • sea salt and black pepper
    • 1 tablespoon chopped fresh oregano
    • 4 purple carrots, thinly sliced into rounds
    • 1 jar oil packed sun-half-dried cherry tomatoes, oil drained and reserved
    • 1/4 cup fresh basil, roughly chopped
    • 2 tablespoons fresh chopped chives
    • 1-2 avocados, sliced
    • Variety of green salad leaves (lettuce, rocket, spinach)

    For the Lemon Vinaigrette

    • juice from 1 large lemon (or 2 smaller lemons)
    • 2 tablespoons raspberry vinegar
    • 1 teaspoon honey

    Method

    1.  Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2-3 minutes. Slide the nuts onto a plate.
    2. To the skillet, add the olive oil, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside.
    3. Meanwhile, in a large salad bowl, combine the green salad leaves, the purple carrots, half-sun-dried cherry tomatoes, basil, and chives.
    4. To make the vinaigrette. Whisk together the reserved sun-dried tomato oil, lemon juice, vinegar, and honey. Season with salt and pepper.
    5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, pine nuts and avocado.

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  • Baby Spinach Summer Salad

    Baby Spinach Summer Salad

    What an beautiful, golden summer we have had this year. Long sunny days, plenty of blue sky and temperatures souring up to their 30s. For Belgium, this is quite an unusual event, causing record high music festival attendance and BBQ & Air Conditioning equipment sales.

    We have enjoyed it all, but most of all the constant supply and opportunities to sample fresh fruits and veggies. BBQ could be great but nothing beats for me a lovely summer salad. Rich in iron and vitamins this healthy baby spinach and raspberry vinaigrette salad is my summer favourite.

    Apples, walnuts and raspberries go extremely well with the peppery taste of the fresh spinach leaves. A true delight and an all time summer celebration.

    Ingredients

    • Baby Spinach
    • 100g Feta Cheese
    • Raspberries
    • Blueberries
    • Strawberries
    • Cucumber
    • Apple
    • Walnuts
    • Watercress Sprouts
    For the Raspberry Vinaigrette
    • 1 cup fresh raspberries, washed
    • 1/3 cup olive oil
    • 5 tablespoons honey
    • 2-3 tablespoon white wine vinegar
    • a pinch of salt (optional)

    Method

    1. Wash and dry the baby spinach leaves and arrange in a salad serving plate.
    2. Cut the apple, cucumber and strawberries in small pieces and toss over the salad.
    3. Add a handful of raspberries and blueberries.
    4. Cut the feta cheese in small cubes and toss over the salad.
    5. Sprinkle over watercress sprouts.
    5. Drizzle generously with the raspberry vinaigrette.

    For the Raspberry Vinaigrette:

    1. Add the raspberries, olive oil, honey and vinegar to a blender and blend on high speed until very smooth.
    2. Taste and add a pinch of salt if necessary (this will depend on the flavour of the raspberries).
    3. Chill in a mason jar or airtight container for about one hour before serving.

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  • Spring Salad

    Spring Salad

    Late spring and all the senses and rejoicing with the coming summer. We long for walks on the beach, summer night dancing parties, abandons of delicious fruits and salads. This simple late spring dish has all the hopes of the days to come. Beetroot and carrot, meet fresh salad leaves and herbs, kissed by fresh raspberries, melting goat cheese and contrasting walnuts all gently coming together with a Raspberry Dressing Sauce.

    Ingredients

    • 1 cup plain yogurt
    • 1/2 cup raspberries
    • 1 tablespoon red wine vinegar
    • 2 teaspoons white sugar
    • handful of fresh raspberries
    • mixed salad (rocket, young spinach leaves, baby leaf lettuce)
    • Walnuts
    • Goat cheese
    • Carrots
    • Red beetroot
    • Fresh herbs (mint leaves, basil leaves, lemon balm leaves)

    Method

    1. Raspberry Dressing Preparation: In a blender, combine the 1 cup yogurt, 1/2 cup raspberries, 1tbsp vinegar and 2tsp sugar. Blend until smooth and refrigerate until chilled.

    2. Salad Decoration: Wash the salad mix leaves, dry and place in a serving dish. Peal a carrot and slice into thin stripes. Cut a read beetroot and slice it into thin stripes. Arrange both over the salad leaves. Sprinkle fresh herbs like basil, mint and lemon balm leaves to add some extra flavour. Slice soft goat cheese disks into halves and arrange on top of the salad. Add walnuts cut into small pieces. Scatter fresh ripe raspberries and top with the raspberry dressing.

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  • Grilled Halloumi Cheese Salad

    Grilled Halloumi Cheese Salad

    Its early June. The days are pregnant with the heavy promise of summer, but the first bright-eyed, sun-kissed, warm-embracing day has not arrived yet. My soul is waiting. Waiting… to finally step out of the door without being greeted by the fresh morning chill, but by a happy blue sky instead. Waiting… for the touch of the invisible fingers of the wind in my long curly hair to finally whisper of the honey-kehlibar shade of the warm African desert rather then the aqua marine icebergs of the North sea. Waiting… for a field of flowers to cascade its scent over me, blinding my eyes with colour. Waiting… to pick up a ripe apricot from a tree and to taste heaven in its aroma.

    Calling the summer to finally come, I am preparing a dinner of warm salad with grilled sweet paprika and cheery tomatoes, melting grilled halloumi cheese and fresh cucumber, mint and basil. Every bite is a sweet perfection and a long lasting promise that the days of sunny barbecues and chilled Chardonnay, surrounded by the smiling faces of family and friends, are indeed coming near.

     

    Ingredients

    (Serves 2 people)
    • 1 Spanish red paprika
    • 1 cucumber
    • 250g halloumi cheese
    • 6 red cherry tomatoes
    • a handfull of pine nuts
    • Salt
    • Black pepper
    • fresh mint and basil leaves
    • 1 tbsp olive oil

     

    Method

    1. Heat a grated grilling pan pan and drizzle lightly with olive oil.

    2. Cut the halloumi cheese in four thin slices. Grill on both sides the halloumi cheese and take out of the pan.

    3. Cut the red paprika on thick slides (4 or 6 depending on the size of the paprika). Place the paprika in the pan and season with salt and black pepper. Grill on both sides the paprika and take out of the pan.

    4. Cut the cherry tomatoes in half. Place in the grilling pan and season with salt and black pepper. Grill for less then a minute and take out of the pan.

    5. Peal the cucumber and cut it in thin circles.

    6. Roast a handful of pine nuts.

    7. Place the salad on a serving plate, by arranging the drilled paprika, the cucumber, the grilled halloumi cheese, the grilled tomatoes, drizzling with olive oil and scattering roasted pine nuts and fresh mint and basil leaves on top.

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