Cheesy Courgette Chips
Yummy on their own or as a side dish, these courgette chips are easy, fun and healthy to make. Enjoy!
All posts filed under: Salad
Black Garlic Aioli w/ Parmesan Balsamic Roasted Cauli’s
So this packet of black garlic sat at the back of my cupboard for the longest while. I would shift it around, pick it up and put it down. I was afraid to open it and start the process of probing, tasting and experimenting. But eventually I got the confidence to read the blurb on the package; It reads: “Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it …
Roasted Chickpea Salad
I’ve been talking about making this recipe for so long and now I’ve finally made it. It was certainly worth the prep talk! Salads can be boring at times, especially if you have made it your main meal (usually at lunchtime) and you don’t have that bottle of dressing or sachet of mayonnaise to hand. These spicy chickpeas gives this salad the kick that it needs; it not only appeals to me visually, but it also gives an interesting crunchy texture to the salad. Obviously you can try any salad combination that you want, and maybe throw in some humus somewhere in between. All I know is that these chickpeas will be on repeat for a few more months!
Coconut Lentils w/ Honey Roasted Salmon
It’s with sadness that I have to announce that this recipe will be the final act in the ‘Beat the Bloat’ series. It’s been really special guys, I have loved the research and creating these recipes, I have learnt so much about correct food combinations and clean eating, all without losing out on taste and all within a reasonable budget. I am working on some other food projects even as we speak, so if you don’t hear from me in the next few days it’s because I’m planning and experimenting away! All of these recipes have many more benefits to your health and well-being more than simply getting into those pair of jeans you bought a year ago, although that has its place too! I hope the recipes have more than just inspired you…what would be truly amazing is if you tried making one of them and really liked it - a lot! That would bring a smile to my face, your tummy would also be happy too! Honey roasted salmon. I love smoked …
Grilled Onions w/ Pomegranate Molasses
Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops). Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.
Street Food Series: Elote w/ Chipotle Mayo
Elote, is Spanish for Corn on the Cob, or should I say corn on a stick as on the streets of Mexico where this recipe originates from, the husk of the fresh corn is pulled down to form a ‘handle’ making it easier for all the butter and juices to run down your hand and drip from your elbow. Before you overreact, let’s be real; this is what makes street food so delicious right? The mess, the impatience, the flavours and most of all the condiments. Where would street food be without the ‘side dishes’. In fact this is what separate’s Elote from all other ears of roasted corn: you combine a blend of lime juice and butter, which is no surprise to many of us. But then here come’s mayonnaise and Cotija anejo (a mild flavoured Mexican cheese with a crumbly texture) which transforms the corn from a snack to a meal as the mayonnaise soon becomes a dipping sauce and the tangy cheese just melts between the honeycomb of the corn, forming gooey puddles along the cob. …
Roasted Sweet Potato w/ Tahini Garlic Sauce
The best part of making this dish was pulling out the tray of sizzling fresh herbs and olive oil, from out of the oven; it was like being hit in the face with a bunch of Sage and Thyme. It was with great excitement really, because I didn’t know what to expect: I had never combined these potatoes with this sauce before; this isn’t some glorified version of chips with fake garlic sauce from Mr Chippy on the High Street, oh no. All fresh. All real tasty. I tried the Tahini Garlic Sauce in salads during the week, and it worked very well. I think it should also work with other roasted vegetables like broccoli or cauliflower. The sauce can stay fresh for 2-3 days only, in fact the garlic will become more pungent over time. Let me know what combinations you have tried recently (a photo would be nice!)
Mint Infused Baba Ganoush
When I stumble upon tasty food like this, I often wonder who came up with this recipe? Who decided that burning a whole ripe plump Aubergine over a naked flame until it resembles a deflated balloon, would make a gorgeously smooth creamy dip? Or was it discovered by accident as I like to think most popular dishes are; it gives a recipe instant legendary status when a trail of unlikely events are attached to its discovery. I’m not satisfied with the vague tale that Royalty had something to do with its invention, especially as the same dish is enjoyed in a variety of ways from Lebanon to Bangladesh, nevertheless it certainly has high status in my regard. One of the translations for Baba Ganoush is “pampered or spoiled father“, well I definitely felt like somebody’s favourite after eating this with some roasted sweet potatoes and chicken kebabs I’d made. The process of roasting the Aubergine is just fun to do: the smell the sweet skin burning brings back memories of roasting potatoes on Bonfires in November; watching the wafer thin ash pieces float into the midnight sky. You know the …
Spring Salad Series: Courgette Spaghetti w/ Avocado Cream
For the final instalment of the Spring Salad Series, I thought I should share with you one of the newest members to the salad group. I think we can safely say that the juicy tomato and cool cucumber have held this section up pretty well; they have taken us through some tough times and have survived many a drought, reinventing themselves to suit our new tastes (from the greek salad to the mexican salsa). But alas, the spotlight is growing dim on the celebrated duo, make room for the crunchy courgette! Courgette’s are hugely versatile especially when sliced with a Julienne peeler to make ‘spaghetti’. It really does resemble spaghetti firstly in its texture (when drizzled with lemon juice which I think helps loosen it up so it can twirl around your fork) and its ability to absorb all the flavours you throw at it. Here I have made an avocado mayo and tossed in some candied walnuts. You can experiment with all kinds of flavours: try making a tomato salsa to resemble spaghetti …
Spring Salad Series: Kale & Avocado
If you are anything like me, then you will understand when I say that I have not always been a great big fan of Kale. Kale is like the adult equivalent of my childhood trauma with spinach: I thought I had overcome the beast of eating greens and grown up, until I met big daddy Kale in the vegetable aisle. At first I added it to smoothies and diced in chunks of pineapple and mango to disguise its taste and texture. And it worked for the most part. Having said that I actually prefer Kale slightly stir fried in the same way I would other stir fry vegetables, maybe the heat softens its coarse texture. But then came the challenge of Kale fully raw. This salad does the trick, I think the key is not chopping it too finely and also combining it with strong flavours, here I have used balsamic vinegar. You can also dress it with my vegan ranch dressing too! Kale is low in calories and high in fiber and has zero …
Spring Salad Series: Vegan Ranch Dressing
This ranch dressing is so deliciously rich and creamy. There is no other way to describe it. I was really surprised at how intense the flavour is. You can use this like you would any other ranch dressing: on salads, in sandwiches, wraps or on potatoes for potato salad. Soaking the cashew nuts ensures that the cashews blend to a smooth texture.
Spring Salad Series: Fennel with “Ranch” Dressing
I had a spring in my step last weekend. For the first time in about 5 months or more, the first signs of Spring began to emerge. The most noticeable effect of this glorious beam of sunshine and clear blue skies, is actually waking up happy. Seriously it’s as simple as that: when you have spent the last winter waking up and working and going to sleep practically in the dark, it’s like someone literally flicked a switch on in a dark damp room: suddenly everything is clearer and looks attractive. London feels like a welcoming place again. Another noticeable change is my appetite. I don’t know about you, but it’s a lot easier to eat and enjoy fresh fruits and salads in the summer than it is in the winter. Maybe the problem started when we started eating fruits and vegetables out of season, I mean the king of comfort vegetables, Pumpkin just feels better in winter than in the middle of March right? That’s why I thought for this months recipe I …
