I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have […]
This is a brilliant store cupboard salad as it requires a limited number of fresh ingredients – and it’s also fab if you have guests and your fridge is full to bursting as you don’t need to loads of chilled produce! I love this salad […]
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!
Seeds are so often overlooked but are such an amazing source of B vitamins, omega fatty acids and trace minerals – including the immunity boosting zinc which is handy at this time of year. They also add a depth of flavour and delicious crunch to […]
I’m not sure what kids party tea and lunchboxes comprised of before hummous or hommous or hummus – however you like to spell it! – was a staple of childhood. There’s no doubt it’s a brilliant go to for the whole family, whether as a dip, on rice cakes, in a wrap or slathered on toast. Which is why I end up throwing together this super quick and easy Basic Hummus almost weekly.
And what a great thing hummus is to have in the fridge. Chickpeas are packed with fiber, protein, good carbs, iron and carbs as well as other vitamins and minerals which support the immune system, heart and bone health.
It’s simple to make yourself and means you can customise it to your tastes – add sun dried tomatoes, caramelised onions, harissa paste, sweet chilli sauce to the blending step and it will be the hummus of your dreams! If you prefer your hummus thicker then add less oil, if you like it thinner but don’t want to have too much oil just add a splash of water. I prefer less tahini and more lemon juice. Sometimes I use smoked garlic instead of standard garlic to change things up. This really is a basic recipe you can tweek so taste away and make your own perfect version.
Then you just have to work out what to pop it on first!
- 400g tin chickpeas, drained
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1-2 cloves of garlic
- 2 tablespoons tahini
- 4 tablespoons water
- Salt and pepper to taste
- Step 1 Blend all together in a food processor or Nutribullet until smooth, you will need to scrape down the sides several times while blending. Add a splash of water if you need to.
A friend of mine asked how she could better use the premade mixes of vegetables and dried grains and pulses which are available in shops while also saving cash and eating healthily. As she’s a fan of a big salad which will last a few […]
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 […]
There is nothing quite like a beautifully ripe fig. They have such a unique flavour which really sums up the mellow end of summer and beginning of autumn. I feel the flavour is enhanced and deepened when they are grilled or lightly cooked so their juices yield and are warm. That’s why we always have this Fig and Rocket Salad at this time of year.
It’s so simple and can act as a base for additional pulses or proteins. In this case I have added some griddled halloumi as the salty cheese goes brilliantly with the sweet figs, peppery rocket and the spicy dressing.
If you are looking for a quick and easy starter which won’t keep you in the kitchen this is also fab as everything bar the 5min grilling of the figs can be prepared in advance. It’s delicious served with some walnut bread too.
Fig and Rocket Salad
- 5 ripe figs
- 140g rocket
- 1 heaped teaspoon harissa paste (more if yours isn’t very spice, taste and add more if you need to)
- 1 teaspoon runny honey
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- Step 1 Cut figs in half and grill for around 5 minutes or until soft and juicy.
- Step 2 While they are cooking arrange your washed rocket on a platter or plate.
- Step 3 Combine all salad dressing ingredients in a jar and shake well. Adjust to taste.
- Step 4 Place figs on the platter and any other ingredients you wish to add then drizzle with the dressing.
Dried beans generally make people nervous. They look like hard work and in our want-it-now lifestyle they seem like too much forward planning work. Plus you have to boil them for hours don’t you? Erm, well no! And they are a quick and easy way […]