Tag Archives: Salad ideas

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

8 Jan

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

I feel too young for aches and pains and body complaints. My knee is creaky and my back is full of rocks; it is muscular tension. Sniffles and coughs, fatigue and sleep deprivation. It’s all self induced.

My uncle was, and still is, one of the patriarchs of our family. A strong and disciplined man, he is giving and loving and he was always firm and fair. Growing up, when he would visited us and was offered tea by my folks, he would always reply that he would drink it only if I made it. He was one of those that limited his food intake and I actually never saw him indulge.

He’s now deteriorated in his golden years and knowing this has provoked much thought on how I should be grateful and look after this one and only body I have. It is true that some things we simply can not control or avoid and chips taste very good. It is true that making time for exercise is tough and that eating well is sometimes expensive. But, life is short.

My blueberry basil, papaya and spinach salad with chilli and agave pistachio is good for the body, the eyes, the taste buds and is very easy to put together. Blueberries are often talked of a superfood and I eat them like sweeties. Spinach is fabulous and best raw I reckon and let’s talk about papaya. I ate loads of the stuff after giving birth to my boy, it’s said that it has healing properties. This fresh and easy salad will liven up any table at this time of heat and will encourage picking on fruit, not crisps.

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

For the full recipe, head on over to great British chefs

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

Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing

19 Dec

Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing
Is it nearly spring yet? Last night I went to sleep whilst creating some special spring recipes for a magazine and this morning I woke to beautiful sunshine and feeling a bit of a glow within; evidently, I hold magical powers.

It gets to this time of year when the number of philosophical posts I see on social networking sites spikes and I think I register what most of them are about. There’s a lot of stuff on the value of family, kids and love, how psychotic you are and assessing mental age. Then there’s all the stuff about following your dreams and believing in yourself. Now this is the one which gets me, because believing is one thing, but doing something about it is a whole other thing, isn’t it?

I think the ‘doing’ part is all in the mindset. I read something today about the behaviours of mentally strong people. Mentally strong people realise and know that nobody has the power to make you feel weak, or bad. We are are in charge of our own emotions, we are in charge of our lives. We are not in control of how other people behave but we can certainly control our emotional responses to any given person or circumstance. Mentally strong people don’t expect immediate results, don’t give up and don’t waste time.

Don’t waste time. I made Chermoula, dunked some halloumi in it and stuck it in the fridge for an hour. Look at how it turned out. Exactly.

Chermoula is a lively, zingy, herby Moroccan blend and really works well with the salty halloumi. They are beautifully harmonious with the sweet apricot and the heat from the rocket just finishes the whole dish lip-smackingly!

Ingredients to serve 2-3

200g Halloumi
200g rocket leaves
4 apricots, stoned and cut into slices
300ml plain, natural yoghurt
2 tsp agave nectar
1 tsp chilli flakes

For the Chermoula

50g coriander, roughly chopped
3 tbsp freshly squeezed lemon juice
Salt to taste
2 cloves garlic
1 tsp cumin powder
1 tsp paprika
3 tbsp olive oil

Method
1. Start by making the Chermoula. Put all of the ingredients into a blender and whizz it together. Gradually add the olive oil until its smooth.
2. Cut the halloumi into large chunks or equal size and then mix them with the Chermoula. Put the Chermoula coated halloumi in the fridge for an hour or so, or until you are ready to use it. Meanwhile make the dressing by gently whipping together the yoghurt, agave nectar and chilli flakes.
3. Prepare the plates with a small pile of rocket, then the apricots and yoghurt dressing.
4. Heat a non-stick pan and place the halloumi onto the pan on a medium flame. Heat the halloumi through and cook until its lightly golden on one side and then flip it over. Use the remaining, reserved Chermoula, as additional dressing if you wish.
5. Serve the halloumi hot, on top of the salad you’ve prepared. Eat it whilst it is hot, to make the most of the texture.

I am linking this to Karens cooking with herbs challenge because my Chermoula is full of them! image

I am also linking this to Vanesthers spice trail because it contains paprika spice-trail-badge-square

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

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