Watermelon, Cucumber & Feta Salad Recipe. Halloumi and Red Pepper Salad · Anita Bean. Halloumi, Avocado and Lime Salad - The Happy Foodie. Warm Puy Lentil Salad with Beetroot and Hazelnuts - Rebel Recipes. Are you feeling like you’ve over indulged over Christmas?
I feel like I have been for been for weeks! Parties, meals, not so much time for exercising and more wine…unavoidable and fun but I’m looking forward to focusing on healthy meals and new fitness goals in January. We’re still in beautiful Spain and it can be a little hard to get all my usual ingredients in the local shops (tahini where are you?) ; although the local Carrefour we go to has more organic produce every time we come back over which is great! I decided to make this super nourishing warm puy lentil salad with beetroot, hazelnuts, pomegranate and lots of mint to counter some of the rich Christmas food. We’re off to Bacrcelona in the couple of days and I can’t wait to visit all my favourite restaurants! Here’s to a healthy 2016! Fresh Asian Salad with Peanut Tofu & Rice Noodles - Rebel Recipes.
All this crazy hot weather calls for something fresh and light.
I don’t know about you but I always start thinking about citrus flavors and in particular asian salads with tons of crunchy raw veg, fresh herbs and zingy dressings. I know that for some people it feels wrong eating salad in winter or big bowls of comfort food in the summer – But if my body tells me I need raw food when it’s cold I’ll do it. 25-minute salad wraps with the best cashew-cilantro-sauce - Heavenlynn Healthy. Summer Roll Bowl with Peanut Lime Sauce - Heavenlynn. Today is a day for a lazy recipe: a summer roll bowl with peanut lime saue for all those who are too lazy to wrap rice paper (like me at the moment).
As I am writing this, I am procrastinating because I’m actually supposed to study for finals. Therefore, there won’t be a lot of text in this recipe, but more pictures. I hope that’s ok. In fact, my uncle asked me recently to write less in my posts, because it takes so long to scroll down to the actual recipe. Well, I’m sorry, but I love writing, and I personally love blogs with a personality and not just recipes.
So here’s the (short) story from this recipe. For nutrtitional information, have a look at my thai summer rolls post from last summer, because right now, I really need to study. Gorgeous Gado Gado. Method This is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia.
Gado-gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used, making it slightly different wherever you go and whatever the time of year. Tossed with the most incredible peanut dressing, which to be honest is more of a substantial sauce, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination. Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up. Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. Roasted Vegetable Couscous Salad with Harissa-style Dressing. First prepare the roasted vegetables: prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on.
Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
Now arrange the aubergine, courgettes, tomatoes, pepper, fennel and onion in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. Meanwhile cut the cheese into sugar cube-sized pieces. Falafel tabbouleh with lemon yogurt. Roast carrot & avocado salad with orange & lemon dressing. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council.
Michela chiappa’s zucchini salad. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Roasted Broccoli and Feta Salad Recipe : Patrick and Gina Neely. Grilled Squash & Orzo Salad with Pine Nuts & Mint. Vegetarian Taco Salad Recipe. Mediterranean Three Bean Salad Recipe. Black Bean and Lime Chili Salad recipe. Recipe: Colourful bean salad with walnuts, feta.
Food - Recipes : Moroccan Puy lentil salad. Herby quinoa, feta & pomegranate salad recipe. Quinoa Salad with Sweet Potatoes and Apples Recipe. Squash & barley salad with balsamic vinaigrette recipe. Warm potato, parsnip and artichoke salad.