Fennel has a very unique flavour and texture so it is lovely to allow that to shine through in a salad. This is the quickest salad you will ever make but is great with loads of dishes, especially other salads, cheeses and cold cuts or […]
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet […]
I love the ready mixed packs of quick cook grains you can buy so easily in health food shops now. They are brilliant for throwing together a hearty salad when friends are visiting for you want an easy dinner and plenty of leftovers for the next day. That’s why this Freekeh and Quinoa Seed Salad is such a staple in our house.
It’s a fab base for other salads on top, like ‘slaws, or for additional protein like feta, fish, tofu, cooked meats. This is also a fab substitute for rice or couscous with a meal as it’s absolutely packed with protein, vitamin B, a host of essential minerals and fibre. You really can’t go wrong with this one.
I use the Waitrose quick cook grain mix but you can use what you find. Or even get a ready cooked grain mix if you want to make this dish in about 5minutes!
Freekeh and Quinoa Seed Salad
- 250g Freekeh and Quinoa mix cooked according to the pack instructions (I cook them with a stock cube for more flavour)
- 100g mixed seeds, I like sesame, pumpkin, sunflower and flax
- 40g pine nuts
- a large handful of finely chopped parsley
- a large handful of finely chopped coriander
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Step 1 While the grains are cooking toast the seeds and pine nuts in a small frying pan until they start to pop a little.
- Step 2 Combine the grains, seeds and herbs in a large bowl.
- Step 3 Pour over the oil and lemon juice and combine.
- Step 4 Serve!
Pomegranates are at their best right now and also readily available at a reasonable price – so there’s no reason not to incorporate them in your meals to give them a new fresh feel and a dazzling burst of red. That’s why this Pomegranate Slaw […]
Too many years ago I ate one of the most delicious meals of my life in the kitchen of one of my dearest friend’s houses. She was living in Athens at the time and we visited her at the beginning of the summer, just before the temperature began to bite. The evenings were long and balmy and her husband came home from work with an enormous watermelon. It was perfectly ripe and tasted like no melon I had ever eaten before. It was vivid, bright and refreshing. We ate it with some fresh, salty halloumi cheese with a bowl of nuts and lashings of cold wine. It was heaven. A simple but perfect meal making a memory to last forever.
When I saw watermelons were being stocked again I of course knew it was unlikely I’d find any as tasty as that one, but they did seem just ripe. I have made the dish you see in the photo with a seedless watermelon (which my youngest will be thrilled with as he hates picking out the inky black seeds) and it means you can do fun, crazy things like cut out shapes. You can, of course, just cut the melon into chunks as well.
I have used feta as I feel it works well in this salad and is cheaper and easier to come by than really good halloumi. It also goes a little further as it covers the melon more readily. I would make and serve this on a platter rather than in a bowl as you don’t need to toss this salad and it looks much better if the cheese is sitting on the melon. I have also used some mint from the garden because it grows like the weed it is useful to have around. But because whole melons are at their best and cheapest this platter for four comes in at about £1.50! Summer just got tastier…
Watermelon, Feta and Mint Salad
- 500g watermelon, cubed
- 125g feta, crumbled
- 5 stems of mint
- 2 tablespoons of lime juice
- 1 tablespoon olive oil
- Step 1 Cube the watermelon and scatter on your platter.
- Step 2 Crumble over the feta.
- Step 3 Take the leaves from the mint stalks and finely chop. Sprinkle over the cheese and melon.
- Step 4 Make the dressing in a bowl or pot by just mixing together the lime and oil. Drizzle evenly over the rest of the salad.
Last year everyone was going freeky about freekah which is no bad thing as frankly this grain is ace! I have so many salads in my life with the grain but this is my Moroccan-style Freekah Salad. You will not be reaching for the snacks […]
There’s no doubt the avocado on toast trend is here to stay and why not? It’s delicious! I wasn’t a fan of avocado at all until I started feeding them to my eldest while she was weaning. I thought they basically tasted of air freshener […]
When I was a student I used to live in an area of London packed with Turkish and Greek supermarkets. And they were certainly the best place to shop cheaply on a budget. The boxes of perfectly ripe fruits and vegetables were better quality than the premium ranges in supermarkets and cheaper than the economy lines. They all packed such a flavour kick meals felt indulgent and rich rather than thrifty. I practically lived on this Tomato, Cucumber and Parsley Salad which goes with everything and can be kept in the fridge on standby for a couple of days so you always get your good stuff. Try adding feta, chicken, steak or some fresh tuna steak for a heartier meal. Or just soak up the juices with a chunk of bread like my children do. This is actually the perfect salad for little ones as it’s already chopped up so can be eaten with a fork or spoon and they actually tend to like the punchy flavour of parsley over a bland lettuce leaf.
Even if you don’t live near a gorgeous Mediterranean supermarket you can gather these ingredients from the supermarket, especially as they are coming into season and down in price now. This makes enough for about four as a side but I would double the recipe if you are cooking for a family and have it again for packed lunches or dinner the next day. It should cost around 30p a portion but go for the best flavour tomatoes you can. At the moment I am using baby plums but as the summer continues will go for some really ripe on the vine large tomatoes.
Tomato, Cucumber and Parsley Salad
- 250g tomatoes
- 250g cucumber
- 50g parsley, large stalks removed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper
- Step 1 Peel and half down the length the cucumber. Using a teaspoon scrape out all the seeds in the cucumber. Now slice each length into three lengthways and chop these.
- Step 2 Chop the tomatoes into similar size pieces, you don’t want too chunky a chop as it’s important to get a bit of everything in your mouth at once!
- Step 3 Finely chop the bunch of parsley.
- Step 4 Combine all in a bowl and season. Pour over the lemon and the olive oil and mix very well. This is best served at room temperature.