Summer Barley Salad
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…
Tag: summer salads
Mediterranean BBQ
They days are heating up in the UK, so it’s a perfect excuse to light up the barbecue, eat outdoors and soak up the late suns rays. After being in the UK for 8 months we still have not purchased a barbecue so a huge thanks…
Quinoa and Halloumi Salad
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
Quinoa and Halloumi Salad
Recipe Type: Side Salad or Light Meal
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 side servings
A nutritionally packed lunch or side salad for anyone needing a good health boost. This Quinoa and Halloumi Salad not only looks pretty but tastes delicious. Salty halloumi, sweet pears, crunchy walnuts and juicy beetroot make the quinoa superfood shine!
Ingredients
- 170g halloumi – sliced thinly
- 1 ripe pear – sliced thinly
- 70g rocket leaves
- 3/4-1 cup uncooked quinoa
- 3 small cooked beetroots – cut roughly into bite size pieces
- 1/2 – 3/4 cup walnuts
- 1/4 cup flat parsley – roughly chopped
- 3-4 tbsp thick balsamic glaze
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
- Firstly, soak the quinoa in a large bowl of water for 30 minutes. Rinse the water out and top it up every 5-10 minutes until it is clear of the murky colour from the saponins. {see notes above}
- Cook the quinoa as per the packet instructions. Once cooked, remove from the pot and spread it out in a large tray to cool down. Break it up ever so often to separate the clumps.
- In a pan, add one tbsp of olive oil and on a medium heat, fry or grill the slices of halloumi till they start to golden in colour. Place them to the side to cool.
- Once the quinoa and halloumi are well cooled, add them to a large bowl and combine with the rocket leaves, sliced pears, pieces of beetroot, walnuts and parsley.
- Pour over the olive oil and give it a good mix. Followed by the balsamic glaze and the salt and pepper to taste.
- Give it a good toss and serve.
Notes
Feel free to change quantities slightly if you prefer more of less of a particular ingredient. x
Salmon and Healthy Greens
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…
Healthy Coleslaw Salad
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…
Fresh and Simple Fennel Salad
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
Fresh and Simple Fennel Salad
Recipe Type: Healthy side salad
Author:
Prep time:
Cook time:
Total time:
Serves: 2 – 4 servings
A fresh and simple salad, perfect as a side to almost any dish, or on its own. So many nutritious veggies complimenting the fennel, will make this unassuming salad become your favourite for a delicious, healthy option.
Ingredients
- 300g baby fennel (or normal sized) – sliced finely
- 200g baby zucchini (or normal size) – sliced finely
- 4 x celery sticks + (the celery hearts tender leaves) – sliced finely
- 1/4 cup of parsley – roughly chopped
- pinenuts – (amount to your liking)
- 1 x lemon – juice only
- 2-3 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 180℃ and once heated, toast the pinenuts till lightly golden, then leave to cool.
- In a medium bowl, add the finely sliced fennel, zucchini, celery and chopped up parsley.
- In a small bowl combine the olive oil and lemon juice.
- Once the pinenuts are cooled, add them to the rest of the salad along with the olive oil and lemon juice.
- Season to taste with salt and pepper.
Notes
* The key to this dish it to make sure everything is sliced nice and finely. You don’t want big chunky pieces.[br]* Feel free to taste and adjust the dressing quantities slightly, depending on your preference.