When it comes to chickpeas, I think it’s fair to say I really have a ‘thing’ for them. They are such a versatile ingredient in so many dishes and are prized for their high protein and fiber content, as well as an abundance of key…
When most of us think of barley, we think of it used in stews to add more density and bulk. I’d have to say my favorite way to use it is in salads due to its neutral flavour and interesting texture. Served warm or cold, it…
I have to admit to a new little obsession of mine…Halloumi cheese! I have no idea why it has taken me so long to get hooked on it, but I am sooo glad I am! 😉 I’ve tried it in restaurants as a tapas dish and liked it but never thought of trying it at home…until now that is! I looooove how salty it is! Pre-dinner munchies hit me last night as I was preparing dinner and so admittedly, I fried up a couple of pieces of halloumi and ate them on top of some fresh italian bread with a drizzle of olive oil! ahhhhhh…so delicious! It really hit the spot. Needless to say, I didn’t finish my dinner. Oops!:)
For anyone who hasn’t tried halloumi before, it can be compared to the texture and saltiness of feta cheese. It is an unripend, brined cheese, made from a combination of sheep’s, goat’s and at times cow’s milk. Mostly popular in middle eastern cooking where its high melting point makes it perfect for grilling! The salty flavour and squeaky texture goes so well with the sweet pears and crunchy walnuts in this salad, while the beautiful beetroot stains it a purpley colour.
A lighter version of this salad can easily be made without the quinoa if you prefer. As with my quinoa, pancetta and radish salad, you can really use your imagination and combine a multitude of different veggies and nuts. Quinoa has quite a neutral, nutty flavour which allows the veggies you chose to really shine. It is nutritionally loaded with goodness, a wheat free alternative and contains a full amino acid profile which makes it a complete protein. Quinoa is wonderful for those on a vegan or vegetarian diet who need to boost their protein consumption. Packed with anti-inflammatory properties, fibre and low GI, it’s really no wonder why its popularity has soared in the past few years.
I must admit, it took a while for me to like it. I think a large part of why I didn’t like it at first was because I wasnt washing it correctly before cooking it. Thus giving it a bitter, soapy, dishwater taste. It is ESSENTIAL to give it a good soak and rinse over a 30 minute period to wash away the naturally occurring saponins on the grain coating. Not only does it taste better but it is much easier for the gut to digest.
Well now that I’ve finished blabbering, I will get the recipe written up for you. I hope you like this variation as much as we did! Your biggest challenge will be to not eat all the halloumi while grilling it for the salad!;) Enjoy! xxx
I do enjoy my cakes and treats that’s for sure, but we all need a healthy, nutritious meal to turn to at times to balance out the over indulging. Whilst I do enjoy all things healthy (and very naughty too!) sometimes they can taste too…
This is by far the easiest, quickest, freshest salad you will ever make. Not at all your traditional ‘coleslaw’ salad smothered in mayonnaise and goodness knows what else. Its a pet hate of mine when at a restaurant and I am served with coleslaw hiding…
I just LOVE, LOVE, LOVE, this salad! So fresh, healthy and vibrant in appearance and ingredients. I was grocery shopping and came across some beautiful baby zucchini and baby fennel, I just had to get them and make this dish. It can easily be made by finely slicing regular sized zucchini and fennel however. This fresh and simple fennel salad, is so quick to make! Finely slice your veg, dress with olive oil and lemon juice, salt and pepper…DONE!
My soft spot for this salad lies in the fennel. Whilst its not your every day common vegetable and its liquorice/anise flavour does attract some haters. I am hoping to convince those haters otherwise. Being a vegetable mostly used in mediterranean cooking, I grew up eating a lot of fennel! My mum used to give my brother and I large fennel bulb pieces to chew on to sooth our teething as babies. Both its texture and composition being perfect for soothing sore gums. Apart from the baby teething benefits, the health benefits are quite wonderful too. It is high in dietary fibre and vitamin C, making it a powerful antioxidant and immune system booster. Many gut healing diets, such as ‘Gaps’, suggest the use of fennel due to its strong properties which help to improve digestive health.
Combining this wonderful, unused veg with the other equally as wonderful and healthy ingredients results in a really tasting, healthy, nutrient rich combination. It is a super versatile side to almost any dish or just perfect if you’re after a fresh light lunch.
Enjoy!
xxx
