I prefer this dish served cold. The Middle East left a strong influence on the way I prepare my food and the eggplants need to be roasted or placed on the bbq, then broken up roughly with a fork to make a paste before they are added to the other ingredients. This can be served as a salad, a main or side or great … Read More Roasted Eggplant Salad Dip
Quick dips are the most convenient way to put a few ingredients together and this one for example can be served with other vegetables or a salad or spread on toast and can make a great main meal or a snack. For the quick Avocado and tuna dip you will need: 1 large can Blue Angel tuna fish 1 avocado 2 tablespoons light mayonnaise … Read More Quick Avocado and Tuna Dip
This salad is kind of based on the Lebanese taboulleh but meeting quite a few people recently who are allergic to tomatoes made me skip this ingredient and strip out other ingredients that are not considered agreeable to everyone’s digestion.
To retain a lighter colour, simply cut the aubergine through the middle and scoop out the flesh, keeping it to use for other recipes. Immerse the aubergine halves into boiling water for not more than a minute.
This salad is wholesome and has great texture. Adding some smoked paprika gives a really good flavour when paired with the baked aubergine flesh. What makes this salad particularly different is that the aubergines are baked and peeled, then the flesh is broken down until it is almost a puree and it is added to the quinoa. Quinoa Salad with Aubergine and Fresh Gbejna … Read More Quinoa Salad with aubergine and fresh gbejna [gluten free]
A layer of ricotta topped with smoky sweet and soft strips of red pepper is a perfect sharing plate for summer. It is finished off with light scatterings of capers, black olives, pistachio nuts, fresh basil leaves and of course a drizzle of olive oil. I can think of nothing more welcoming during a summer alfresco night in the garden. How to roast the … Read More Roasted Red Pepper and Ricotta Salad
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.
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
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.
Salads provide substantial meals in the summer months without spending too much time in a hot kitchen.