www.leahogg.com
Advertisements

Category: Salads

+ Avocado Tuna Feta Salad by Lea Hogg

Today’s Quick Salad: Tuna Feta Avocado

I love salads and most people do. Although this cannot be simpler I am asked a lot why I add certain ingredients. First of all flavour and texture is important as is healthy and filling.

Advertisements
+

Quick parsley, tuna and almond salad

This salad is satisfying and makes an ideal light lunch or an option to offer on Fridays during lent.

+

Kale, Feta, Pomegranate and Pecan Salad

‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’

+

Sprouting Lentil Salad

the fresh taste of sprouting seeds added to any salad not only adds nutritional value but adds to the taste and texture and makes it even more visually attractive. This is a salad bursting with goodness and I particularly liked the lentil sprouting seeds from Antida and added them to a salad with daikon, mushrooms, carrots and baby spinach

+

A salad of barley, fresh herbs and fennel [Vegan, diabetic friendly]

One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.

+

Tuna and Sweetcorn Salad [gluten free, lactose free]

Salads provide substantial meals in the summer months without spending too much time in a hot kitchen.

+

Cooking with millet

I cooked a few meals recently during the tv show using millet, which is one of my favorite gluten-free foods.

+

Summer salads and dressings

Salads enable us to provide substantial meals in the summer months without spending too much time in a hot kitchen.Salads enable us to provide substantial meals in the summer months without spending too much time in a hot kitchen.

+

Conchiglie Caprese

‘the salad that originated in Capri is a classic and my pasta bake has the same ingredients.  It is lightly baked and then before it is served topped with more of the same fresh ingredients’ You will need: 500g Conchiglie (pasta shells) 3 tablespoons olive oil 3 cloves garlic 200g chopped canned tomatoes 1 tablespoon tomato puree 3 tablespoons fresh basil, finely chopped a … Read More Conchiglie Caprese

+

Refreshing Melon Mosaic

The summer brings manna in our journey through life in the form of fruit here, so much of it with the fullest of flavors that you can imagine. And watermelons come in all sorts of shapes and sizes including these mini ones i picked from Joseph‘s harvest. I have small, medium and large ones today and you can compare the size with the lemon. … Read More Refreshing Melon Mosaic

+

Artichoke Salad in a pistachio crust

The ingredients come from this Mediterranean garden and I have also used ricotta, a most common ingredient here that you will find any day in every local kitchen.

+

Couscous with Mediterranean Pomegranates and mint from the garden

A very light supper tonight using my peak pick of the week, the rosiest, juiciest pomegranates imaginable and fresh mint from the garden, all nurtured by the Mediterranean sun and goodness of the earth. There is something very Middle Eastern and exotic about the combination of pomegranates and mint. This is a simple, quick meal to prepare and so appealing to the eye that … Read More Couscous with Mediterranean Pomegranates and mint from the garden

www.leahogg.com