Salads
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Continue ReadingSesame broccoli slaw with crunchy ramen noodles! I made this salad yesterday, sent some to a friend and had some today topped with grilled chicken- and it was so delicious every single time! Very crunchy, refreshing and moreish. Let me know if you make it! Recipe below.Broccoli and ramen slaw with sesame oil
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Continue ReadingThis indulgent Lemon Parmesan Salad Dressing is based on a recipe from Shelf, by @ottolenghi. I made it as part of the @thecookbookcircle. The dressing has lots of umami from the anchovies. Don’t be scared to use them, you’ll be surprised! They add depth and saltiness but you won’t feel the fish.
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Continue ReadingPreserved lemon dressing with fennel and courgettes salad, with herbs. This delicious dressing and salad is inspired by a recipe from @ottolenghi’s book #shelf. It’s such a flavorful dish and works beautifully with grilled fish.
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Continue ReadingAs promised, here is the recipe of my famous, utterly delicious, moreish fresh zaatar with walnuts, feta, olives and spring onions. Recipe is approximate, find it below. Fresh Zaatar Salad
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Continue ReadingSummer rolls are a favorite dish at home! They’re so easy to make, so colorful, crunchy and bursting with flavors!
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Continue ReadingPetite tip: Have you ever tried blending herbs with some olive oil before adding to the salad? It’s an amazing technique that adds a lot of freshness and flavor to your salads. I have used it in my shaved courgette and fennel salad recipe, inspired by an Ottolenghi salad form the book #shelf. Let me know if you try it!
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Continue ReadingShaved fennel and courgette salad. I have a weakness for monochrome salads. And specially green ones. This one is inspired by a salad I found in the new @ottolenghi book called Shelf. It’s a fresh and light salad, excellent served with roast chicken. The original recipe has a preserved lemon dressing. I kept it simple, herby and light. Add lemon zest and crumbled goats cheese if desired.
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Continue ReadingChopped salad, simply. Sometimes the simplest things in life are the best! Like this salad, adapted from @bakedbymelissa’s Mediterranean salad, I just added cabbage. Make sure to chop all your veggies in the same size and shape- and quite a small dice. I used firm tomatoes, Lebanese cucumbers, white cabbage, a small red onion and some pitted black olives. For the dressing, lemon juice from freshly squeezed lemons and their double in extra virgin olive oil. Season with salt and enjoy!
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Continue ReadingThis delicious shaved Brussel sprouts salad with corn and feta reminds me of @tashascafe’s house salad but it’s different. Ideally, you have to shave the sprouts using a mandolin but if you don’t have one (or are too scared to slice your fingers – a true risk!!) just shred as thinly as you can. Prepare the salad and the dressing early on, and mix only when ready to serve.Ingredients:
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Continue ReadingMy take on the green goddess salad by @bakedbymelissa! No one could believe it didn’t contain avocados! I made it as I had a bag of nutritional yeast laying in the pantry but you can definitely do it min vegan and use use grated Parmesan. We loved it and had it over 2 days as it stays nice and fresh in the fridge.