Tag Archives: Interesting salad recipes

Slow roasted tomato, channa dal, feta and courgette ribbon spicy salad

11 Jan

Slow roasted tomatoes, channa dal, feta and courgette ribbon spicy salad

After a week of flying solo with the boy, this morning had been occupied with a bit of relief in the way of a back massage. My back is full of uncomfortable rocks as is my neck and I couldn’t wait to go and get them softened.

They say that you appreciate your parents in a whole new way when you have your own children. My friend is trying to conceive and nervous about the labour. It is only now that I can say, that’s the easy bit because it is temporary.

My boy is generally a mummy’s boy and follows me everywhere I go, even to the toilet. ‘What you doing mumma, that’s terrible’. He goes wherever I go and wants me to hold him as I cook a meal so that he can stir and help to toss the dosa. ‘Special agent Aarav is on a special assignment mumma’. He empties my cupboards out whilst I cook and likes to sample the ingredients. This week he cracked open my freshly ground garam masala (again) and licked it whist remarking, ‘it’s yummy’. He tests out my raw pasta shapes, ‘like crips’ and he thinks this star anise ‘flower is amazing and crunchy’. Even when his dad is around, he chants, ‘mumma come, mumma come’.

It’s wonderful.

Through all the lifting, jumping up in the air and flying him like a rocket sort of antics he who is now weighing a quarter of my weight, my back has filled with fiery boulders and my knee has felt better days. This is what they mean don’t they…about the unconditional love and the things a mother will do. But I’m smiling as I sit here with a hot water bottle on my back.

Another part of my body that requires conditioning is my tummy. I put some newish jeans on today and they are snug. This should not be the case. I feel puffy. I feel the need for spice, zing, crisp, fresh and I certainly need cheese. I feel the need for salad. So here it is.

Ingredients to serve 4

2 courgettes, trimmed but not peeled
100g channa dal, washed
150g feta cheese, cubed
2 tbsp Harissa paste
1 tbsp olive oil and some to drizzle on the tomatoes
Salt to taste
1 tsp toasted and lightly crushed cumin seeds
15g finely chopped parsley
1 tbsp lemon juice
8 large and deep red tomatoes, quartered

1. Sit the tomatoes cut side up on a sheet of baking paper and drizzle them with oil and sprinkle with salt. Put them in the oven at 120degrees for about an 1hr-1hr 15. Ovens vary but they should look shrivelled and not wet. Their flavour will be intense. When the tomatoes are roasted allow them to cool.
2. In the meantime simmer the channa dal for around 15-20 minutes on a medium to low flame. Do not allow the dal to go mushy and should keep some bite. Once the dal is cooked drain it in cool water.
3. Take a vegetable peeler and make long peelings of the courgette. One for each ridge of the courgette and keep going until you get to the core. Don’t worry if some of the ribbons are shorter than the others.
4. Combine the courgette ribbons with the feta and daal and toss it all together. Stir in the Harissa paste evenly before adding the cumin, parsley, lemon juice and salt if needed. Add a glug of olive oil. You can add the tomatoes but if they feel a bit delicate then leave them for presentation so that they keep their shape.
5. Serve fresh with hummus (I used black eyed bean hummus) and lots of lovely bread.

Soya bean, Barley, lettuce, feta and roasted lemon salad in a dill and chilli vinaigrette

2 Jan

Soya bean, Barley, lettuce, feta and roasted lemon salad in a dill and chilli vinaigrette

Soya bean, Barley, lettuce, feta and roasted lemon salad in a dill and chilli vinaigrette
The indulgent holidays were concluded with a healthy salad, the busy mess has been hoovered and dusted into the past. The sun has been shining today and when I woke my feel felt a little heavier. My bed had been moved closer to the heater and the long window, so I was warmer and more light washed over me, but it was the end of the happy lull.

I saw lots of social networking posts about 2013 being amazing, full of achievements and success. Many of my parent peers used the opportunity to announce that their family will be extended and some people told us that they bought bigger or newer houses or travel widely in 2013. New job, promotion, bigger and better. All very wonderful stuff which I’m really pleased to hear about.

I was part of that way of thinking too. I want to share with you something quite profoundly awakening in my life. Pre-2011, each year I would meet with friends on NYE and also go and see the fireworks in London. Each year my husband would tell me, ‘this is going to be your year’. As the fireworks lit up the skies of my beloved london, I’d think about all that I had manifested in that year. How was I doing career-wise, Had I grown enough? Had I travelled enough? Am I fit enough, did I attend enough gym classes and am I in good shape? Did I save enough money? Did I write for magazines extensively enough?

So, then after a few shake-ups at the end of 2011, NYE for impending 2011, 2012 and 2013 filled me with nerves. What had I actually achieved?

For the first time this year, whilst welcoming in 2014 there were no flutters in my heart. There was peace. I had a take-away, put my feet up, thought about buying a onesie and whether its time to potty train my boy. I thought about all the recipes that I’m prepping for next week and for whom. It’s taken a long time, but it’s a phenomenal thing to just smile and have peace of mind.

So, as I wake with a less polluted tummy and a clearer mind for it, it’s time to keep going and keep doing and being grateful. My salad is light, filling, zesty, salty, herby, nutty, colourful, smooth, silky, crunchy, a bit of heat…you have it all, what more do you need?

I wouldn’t eat the lemon, it gives so wonderful colour and concentrated taste, but the rind is still the rind.

Ingredients to serve 3-4

100g pearl barley, cooked per packet instructions
2 lemons
One large red chilli
2 tbsp olive oil
15g finely chopped dill
2 tbsp white wine vinegar
Salt to taste
100g feta, cub into bite sized cubed
Half a head of lettuce, shredded
180g soya beans, boiled for 3-4 minutes and drained
1 tbsp sumac and a little for presenting, if you like
2 cloves of garlic, minced
One red onion, finely diced
One large red chilli, finely diced

Method.

1. Slice the lemons thinly, drizzle with olive oil and sprinkle with salt. Roast in the oven for aproximately 20 mins at 200degrees. Watch them, they could burn easily. Once they are roasted, allow them to cool.
2. Combine the barley, lettuce, red onion, soya beans, lemon slices and feta in a large bowl.
3. In a small bowl, whisk together the dill, salt, chilli, olive oil, white wine vinegar, garlic and sumac.
4. Drizzle over the dressing and then toss it all together.

I served with my hummus recipe and lots of lovely flatbread.

I am linking this recipe to Karen at Lavender and Lovage because this recipe uses citrus image

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