‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’
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.
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.
‘the best way to get that really smoky taste is to cook the eggplant on a barbecue or open flame and when a barbecue is not available, directly on to the ring of a gas stove BUT .. it creates a mess and as an alternative roasting eggplants in the oven without cutting or piercing them imparts a delicious mild smoky flavor. The flesh … Read More Smoked Eggplant and Spinach Layered Salad
Although this January seems colder than previous winters, the brightness of the light remains unique with the sun still making an appearance for a few hours a day. And the color of Mediterranean winter vegetables, almost surreal, never fail to capture the depths of my imagination. There is a great variety of fresh vegetables available in the local market this week and here I … Read More A winter salad from a Mediterranean Kitchen
I loved this salad and I am enjoying experiments with red rice. With more of a bite than regular rice, this is my kind of food ! For this salad you will need: 200g red rice 4 zucchini chopped up A handful of fresh basil 2 spoons olive oil 1 clove garlic 1/2 teaspoon dried basil Half an onion 1/4 of a small cabbage, … Read More A warm salad of red rice, zucchini and basil
Bulgar wheat in all sizes is one of my most favorite ingredients right now. And mixed with flat leaf parsley and other vegetables, it always makes a wonderful salad. You will need: 4 cups chopped tomato 1 cup chopped parsley 1 cup uncooked bulgur, here I use fine, soaked for 1 hours and water drained out 1/4 cup chopped fresh mint 2 tablespoons virgin … Read More Parsley Bulgar Salad
The leaves of wild arugula [Diplotaxis tenuifolia] that grows prolifically on the island are sharp and tangy and the edible flowers of this crop delicately sweet with honey undertones. It makes excellent salads and I am told that the leaves were boiled, strained and the infusion used to help digestion. And to make my lunch today’ I have used: Two handfuls of wild rocket. … Read More Wild Arugula and Barley Salad
.Did you know that bulgur only contains 83 calories per 100g when cooked as opposed to 135 calories in rice, 131 in pasta, 112 in couscous and the big surprise was quinoa at 143. And for this salad you need : 250g Good Earth Bulgur Wheat (Medium) A handful of rocket leaves or if you do not like rocket a mix of parsley and … Read More Bulgur, Chickpea and Rocket Salad
It is very humid here and vegetables need to be prepared within two days that they are purchased as they do start to wilt away. I had lots of flat leaf parsley this morning and with every intention of making tabouleh i found we had no Bulgar in the store cupboard. Instead I made this couscous salad and served it with local black peppered … Read More Parsley and Tomato Couscous Salad