tomato, cut into wedges
onion, cut into rings
calamata olives
feta cheese
1 batch Greek Pesto (from this blog)
Add all the ingredients except the pesto to a salad bowl, drizzle with olive oil and lemon juice and season with salt and pepper.
Dollop several spoonfuls of greek pesto on the salad to add zing, flavour and happiness!!
250ml spelt
250ml fresh tomato, chopped
250ml cucumber, chopped
250ml marinated sweet peppers, chopped
a handful of sprouts
Lemon Dressing:
62ml lemon juice
1 clove of garlic, minced
5ml dijon/wholegrain mustard
1,2ml salt
ground black pepper
7,5ml honey
62ml olive oil
Cook the spelt according to the instructions on the packet and set aside to cool.
Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl.
Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together.
Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture.
Pour about half of the lemon dressing over the salad and mix through.
The rest of the lemon dressing may be kept in the refrigerator.
This is such a simple salad but so very satisfying and delicious to eat!! Make extra, you will want seconds!
papino
rocket leaves
50g + 100g blue cheese
60ml cream
pomegranate seeds
50g cashew nuts, roughly chopped
Peel, halve and deseed the papino and place it on a serving dish.
Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves.
Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated.
Generously spoon the sauce over the papino and rocket.
Sprinkle the cashew nuts and pomegranate seeds over.
Serve the papino with extra blue cheese dressing on the side.
This is a list of ingredients rather than a recipe.
fresh white peaches, sliced
fresh mozzarella (for de latte)
a handful of basil leaves
olive oil
balsamic vinegar
Arrange the ingredients on a serving platter and drizzle with the olive oil and balsamic vinegar.
1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled
For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice
Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.
1kg potatoes
15ml wine vinegar
125ml sour cream
62ml mayonnaise
15ml wholegrain mustard
half an onion, very finely chopped
2 dill cucumber pickles, finely chopped
2 hard boiled eggs, peeled and chopped
62ml parsley, chopped
Cook and peel the potatoes.
Chop the potato into bite sized chunks and add it to a large mixing bowl.
Sprinkle over the wine vinegar and season with salt.
Mix the sour cream, mayonnaise and wholegrain mustard together and pour over the potato.
Add the onion, pickles, eggs and parsley and mix through.
Taste and season the salad.
This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.
4 x 2cm thick slices of sourdough bread
6-8 fresh, ripe tomatoes at room temperature
half a cucumber
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of 1 lemon
a bunch of fresh basil leaves
Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5 – 2cm.
Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt.
Place in the oven for 20-30 minutes, until the bread is golden and crisp.
Remove from the baking sheet and set aside to cool.
Dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice.
Add the tomato and the juice to a small mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.
Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl.
Cut the cucumber into chunks and add that as well.
Pour the dressing over the tomato and cucumber and mix through.
Scatter the croutons and basil on top of the salad and mix through.
Transfer to a serving platter.
This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.
For the avocado dressing:
half an avocado (taken from the 2 avocados you need for the salad)
125ml greek yoghurt
15ml lemon juice
60ml water
Add all the ingredients to a mixing jug and blitz together with a stick blender.
Season to taste and set aside.
For the salad:
1kg cauliflower florets
2 x 400g chickpeas, drained and rinsed under cold water
60ml olive oil
5ml salt
2 avocado pears, halved and sliced
12 radishes
a handful of mint leaves
Preheat your oven to 220℃ and line a large baking tray with baking paper.
Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil.
Sprinkle the harissa and salt over.
Roast for 20 minutes, until golden brown.
Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves.
Drizzle the salad with the avocado dressing and serve.
As with most salads this is a combination of ingredients rather than a recipe.
hard-boiled eggs, peeled and halved
pan-fried halloumi cheese (see recipe for Pan-Fried Halloumi)
butter bean hummus (see recipe for Butter Bean Hummus)
rocket leaves
olive oil
lemon juice
sesame seeds
Arrange the halved eggs, halloumi slices and rocket leaves on a serving platter.
Spoon the hummus into a small mixing bowl and thin it down with equal amounts of olive oil and lemon juice. Taste as you go and adjust the consistency to your liking.
Dress the salad with the hummus dressing and sprinkle with sesame seeds.
More of an idea than a recipe but absolutely fabulous and delicious!!
Dressing:
45ml olive oil
15ml grape vinegar
2,5ml mustard
15ml honey
a pinch of salt
Per portion/person:
1 fresh mango, peeled and sliced
1 smoked chicken breast, sliced
a handful of rocket leaves
Mix all the ingredients for the dressing together and whisk until amalgamated.
Dress the rocket leaves with half the dressing and set aside.
Layer the salad by arranging the mango slices on a plate, the chicken slices on top of that and finally top it with the rocket leaves.
Drizzle with some of the remaining dressing and serve.
My Whisk and I 