Paleo Tabbouleh

I haven’t tried this recipe, but I think there are plenty of people out there who would love it. Replacing the Bulgar wheat with toasted cauliflower is a great
idea.  I will definitely be trying this recipe out soon! Another great recipe idea from this site.

Ingredients:

The salad:
1 head raw cauliflower
1/2 tablespoon coconut oil, melted
2 Lebanese cucumbers
4 ripe tomatoes
4 cups curly parsley leaves (about 2 bunches)
1 cup fresh mint leaves
6 spring onions

The dressing:
1/3 cup lemon juice (about 3 lemons)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/2 cup extra-virgin olive oil

Directions:
Preheat the oven to 220 C. Cover a two large baking sheets with parchment paper. Use a food processor to “rice” the cauliflower:
Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.
This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding. In a large bowl, toss the cauliflower rice with the melted coconut oil,
then divide the cauliflower between the baking sheets. Spread it into a single layer so it can toast in the oven, and bake for 20 minutes or so, checking at 15 to make sure
it’s getting golden but not burning.
Cut the cucumber and tomatoes into 1/4-inch cubes, place in a colander, sprinkle generously with salt, and let the vegetables “sweat” out their excess moisture while the cauliflower is in the oven.
Wash the parsley then either pat dry (with paper towels or a clean dish towel) or spin in a salad spinner. Repeat with the mint. When the herbs are clean and dry, use a sharp knife
and finely chop them. Place the herbs in a large mixing bowl.
Trim the spring onions and slice them very, very thin so they’re almost shaved. Add to the parsley.
When the cauliflower is toasted, remove from the oven and allow to cool. While it’s cooling, drain the cucumbers and tomatoes of the released liquid, then add the vegetables to the parsley.
Toss to combine
In a small bowl, use a fork to mix the lemon juice, salt, pepper, and lemon zest. Slowly drizzle in the olive oil while you continue to mix with the fork.
Then pour the dressing over the vegetables and toss gently, but with purpose, until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavours can blend.
This keeps well refrigerated for up to 2 days.

Salad Nicoise Lunch Parcels

Looking for something to have for lunch – why not try this twist on salad Nicoise…

Ingredients – serves 2

2 hard boiled eggs, sliced
4 tomatoes, chopped into cubes
Sea salt
1 clove garlic, crushed
1/2 green capsicum, cubed
2 spring onions, white part only, thinly sliced
1/2 small Lebanese cucumbers, peeled (optional), cubed
6 small black olives, rinsed, chopped
250-300g tuna in oil, drained well, flaked
5 anchovy fillets, drained well, chopped (optional)
1 tbsp olive oil
1 tbsp red wine vinegar
4 large leaves of an iceberg lettuce

Method:

Mix all of the ingredients together apart from the eggs.  Add the olive oil and vinegar gradually so that you get the consistency that you prefer (some people would rather have a drier mixture).

Divide the tuna mixture into the four lettuce leaves and top with sliced boiled egg.  The leaves can then be made into parcels, ready to eat.

Prawn, mango & roasted walnut salad

Ingredients
serves 6

1 cup (100g) walnuts
2 avocados
2 mangoes
1kg cooked prawns, peeled (tails intact), de-veined
1 bunch watercress, leaves picked
3 baby Cos lettuces, leaves separated
2 tbs lemon juice
1/3 cup (80ml) extra virgin olive oil

Method
Preheat the oven to 170°C. Spread the walnuts over a baking tray and roast for 5 minutes or until golden brown. Set aside and let cool.

Peel and dice avocados and mangoes, then place in a large bowl with prawns, watercress, Cos leaves and walnuts..

Whisk together the lemon juice and oil and season well with salt and freshly ground black pepper.

Toss the salad with the dressing just before serving.

A perfect light lunch or a fantastic starter to a 3 course dinner party.

Raspberry and spinach salad

I am always on the lookout for new and interesting salad recipes. I am normally not a big fan of having fruit in a salad, but this one was really good.

Raspberry and spinach salad
Serves 4
Ingredients
3 tbsp olive oil
2 tbsp raspberry vinegar
1/4 cup fresh raspberries, crushed to a puree
8 cups baby spinach
2 cups fresh raspberries
4 tbsp walnuts (lightly toasted), crushed
½ red onion, finely chopped
3 kiwis, peeled and sliced
Sea salt and freshly ground black pepper to taste

Method

In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar and crushed raspberries. Combine well. Season to taste with salt and pepper.

In a large salad bowl, combine the remaining ingredients: spinach, raspberries, walnuts, kiwis and onion.

Drizzle with the dressing, toss well and serve.

Enjoy this salad with your favourite choice of meat or fish. Work wonders at a BBQ!

Chili Chicken with Cucumber and Roasted Cashew Nuts

A fantastic fresh summer salad with a bit of spice.

Watch, Cook and Eat

Three salads to use for your next BBQ

Beetroot, Mint and Carrot Salad

I always think about beetroot as roasted or boiled but the other day I tried them raw and it was really nice. It gave the salad a deep earthy flavour with loads of crunch and a fantastic colour which means the salad is loaded with antioxidants.

Ingredients
(Serves 4-8)

500g raw beetroots (1 bunch)
2 carrots
1 small onion, very finely chopped
½ bunch fresh mint, chopped
1 ½ tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons wholegrain mustard
2 tablespoons extra virgin olive oil

Method
Peel the beetroots and carrots and then finely grate them, using a food processor or hand held grater.

Place grated vegetables in a mixing bowl together with the onion and mint.

Place the vinegar, mustard and olive oil in a jar with a screw top lid and shake vigorously until well blended.

Pour over the salad and mix in well using clean hands so the flavours blend through properly.

Serve as a side dish.

Tips
To avoid purple hands, wear disposable kitchen gloves!

No Potato Salad

I love a good old potato salad but as I never really eat potatoes anymore I had to find a substitute and I did…. cauliflower is the answer.
Ingredients

1 cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt and pepper to your liking

Method
Chop cauliflower into small florets and steam until just –tender – you want a little bit of resistance.

Place steamed cauliflower into ice water to stop the cooking process and to avoid overcooking.

When cooled put cauliflower in a mixing bowl and add celery, onion, parsley and egg.

Mix olive oil and mustard well, add to the salad and mix carefully, add salt and pepper.

Apple, walnut and radicchio salad

The combination of this salad is fantastic; crunch from fresh apples, the goodness of the fats in the walnuts combined with the ruby red leafs of radicchio.

Ingredients
(serves 4)

50g (1/2 cup) walnuts
1 tbs Dijon mustard
1 1/2 tbs white wine vinegar
80ml (1/3 cup) extra virgin olive oil
2 radicchio, trimmed, finely shredded
2 granny smith apples, quartered, cored, thinly sliced
2 spring onions, thinly sliced

Method
Preheat oven to 180C. Place walnuts on an oven tray and roast for 5 minutes or until golden brown.

To make dressing, place mustard and vinegar in a small bowl, season with salt and pepper, and whisk to combine. Gradually whisk in oil until incorporated.

Place radicchio, apples, onions and walnuts in a large bowl. Add dressing and toss to combine.

Beef salad nicoise with a twist

Nicoise salad is a dish that is originally made with tuna and potatoes. I put a twist to the dish, for the recipe have a look at the clip below.

 

 

Enjoy the meal…..

 

Capsicum, Olive and Soft-Egg Salad

I found this recipe in the newspaper a couple of weeks ago and thought it would be a perfect light lunch/dinner or you could just add a piece of chicken to get a more substantial meal.

Serves 4-6

6 free range eggs
2 tbsp sesame seeds, lightly toasted
80 g pine nuts, lightly toasted
50g green olives, pitted and sliced
½ red onion, finely sliced
3 tsp cumin
3 tsp sumac, plus extra to garnish
¼ tbsp chilli powder
1 green chilli, deseeded and finely sliced
½ clove garlic, very finely shipped or grated
50ml extra virgin olive oil, plus extra
sea salt and black pepper
5 red capsicums, roasted, skinned, seeded and torn
6 sprigs mint, leaves only

Tahini Dressing
60ml tahini
40ml lemon juice

Method
Cook egg for 6mins in boiling water and then cool with cold water and peel. They should be firm enough to handle, but yolks should be runny.

Cut each egg into 6 pieces and place in a bowl with sesame seeds, pine nuts, olives, onion, tsp cumin, sumac, chilli powder and green chilli. Add garlic, olive oil and a pinch of salt and stir gently to combine.

For Tahini dressing, place tahini, lemon juice 2 tbsp water and salt and pepper to taste in a jar and shake vigorously.

Toss capsicum in a little olive oil, salt, pepper and 1 tsp cumin, and then lay it on a platter. Spoon egg mixture into a mould and turn out into a dome shape onto capsicum. Sprinkle the mint onto the edges and spoon a little of the tahini dressing on top. Scatter extra sumac over the egg salad and serve on its own or with a piece of chicken and the remaining dressing on the side.