Category Archives: Salads

RECIPE: Courgette salad with chargrilled Halloumi

Aloha! Before I crack on with revision, I just thought I’d quickly share this delicious and fairly healthy recipe with you, which I find ideal for lunch to keep me going throughout the day, you know something that makes the day a little more interesting than referencing.


♣ Cut a couple of slices of Halloumi and put it on kitchen roll, so it looses some of its
♣ With a vegetable peeler, peel 1 courgette into beautifully thin ribbons
♣ Chop 4 spring onions and cut 1 red pepper into 1cm-ish squares
♣ Add the spring onions, the red pepper and 1 handful of rocket to the courgette ribbons
♣ Turn this wonderful secret sauce from TheLondoner into a salad dressing:
– Make the sauce by combining 1 tsp of Harissa paste, 1/2 tsp of honey, the juice of
1 lime, 1 tablespoon of mayonaise
– Mix this with two generous spoonfuls of greek yogurt
– Note: You don’t necessarily need to use all of this dressing, and you can play with
Chargrill your Halloumi slices in a griddle pan until they’re nice and golden
♣ Serve the salad with Halloumi in a wrap or in a pitta bread.

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RECIPE: Warm chargrilled Asparagus, Brokkoli and Sweet Potato Salad

Do you ever get these days where you actually just really crave vegetables? I know, doesn’t happen to me very often either, so when it does, I want to make sure it’s actually delightful, just to make sure I don’t want to leave the vegetable zone again right after I had some. I keep reading about how healthy an alkaline-y diet is, so I thought I’d put as many alkali ingredients in todays lunch as possible. And I can happily say it tasted really good too (and yes I was bad and had a slice of (seedy M&S, so not just coloured in) toast with butter with it. But still, this had about 12.000 of my five a day in it, so there we go! This is for one greedy person, but you could easily be made into a meal for two by adding a little more of everything or having it with some Halloumi.

RECIPE: Warm chargrilled Asparagus, Brokkoli and Sweet Potato Salad with Avocado-Lemon Dressing 

1. Peel 1 sweet potato and cut it into 0.5cm thick slices. Put these on a baking try and  mix with a little olive oilsalt and pepper.
2. Put the sweet potato slices into a very hot oven for about 20 minutes (or until they’ve taken on some colour and feel like they’re cooked (i.e. soft). Keep checking, how long it takes depends on how thick your slices are and how hot your oven is.
3. Bring a saucepan with water and some salt to the boil. Add a big generous handful of brokkoli florets until they are tender.
4. Heat a little olive oil in a chargrill pan and add a handful of green asparagus until slightly browned and tender (make sure you break off the dry ends first)
5. In a bowl, mash up the flesh of 1 avocado with 1 crushed glove of garlic, the juice of half a lemon, 1/2 a teaspoon of Harissa Paste and some salt and pepper.
6. Combine everything and enjoy.

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RECIPE: Super delicious healthy Quinoa Salad for super busy people

So in my last post I talked about how meal planning can be beneficial, especially when time and money are a bit scarce. I also mentioned making something like a Quinoa salad that can last you for a couple of lunches. I’m sure you know, Quinoa isn’t actually a grain, but a seed. But here’s a random interesting fact for you it’s closely related to spinach and beets, now it sounds healthy, right? It has a high protein content and is a good source of fibre and iron. Oh and it tastes delicious. Did I forget to mention that? I just assumed you knew.
Are you on board yet?
I love making quinoa salads for periods when I’m really busy at uni and know that I won’t be able to prepare a lunch. It keeps for about 3 days and one batch feeds something around the number of a whole football team. Or about 3 greedy people.

So here’s what kept me going through last week.

RECIPE: Quinoa Salad with Kale and Peppers

1) Prepare 1 cup of Quinoa according to package instructions (don’t forget to rinse it). Important: Instead of cooking it in plain water, cook it in the same quantity of vegetable stock mixed with 1 tablespoon of honey and 1 tablespoon of olive oil.

2) Cook 1/2 a cup of Bulgur Wheat according to package instructions. Same procedure as before, cook in vegetable stock with honey and olive oil.

3) Leave the quinoa and the bulgur wheat in a big salad bowl to cool.

4) Chop 1 shallot and caramelize it in a frying pan.

5) Cut 1 red pepper into little squares (obviously remove the stem) and cut two generous handfuls of kale into edible pieces.

6) Add the red pepper and the kale to the frying pan and fry until the kale has wilted a little.

7) Pour the contents of the frying pan into your bowl with quinoa and bulgur wheat and give it a good mix. If you want, you can have a little play with spices.

8) Eat :) It’s good by itself or combined with some humous, olives, feta cheese and pitta (if you’re feeling decadent).

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Quinoa Salad with Feta Cheese and Avocado

Last week I wrote about how much I liked the sound of the M&S Quinoa Salad with Feta and Avocado. I had actually written down everything it said on the ingredients list, but (surprise surprise) I lost it, so what I made today was slightly different to the M&S salad, but I liked it nevertheless.
One of the main differences is, that I had a chili-coriander dressing rather than a mint* one, and since I’m not the biggest fan of mint, I think it was for the better.

I am very pleased with the result and will definitely make it again. Here is the recipe:

1) Rinse 1 cup of Quinoa with lots of hot water

2) Heat 3 cups of good quality vegetable stock in a saucepan and mix it with 1 tablespoon of honey and 1 tablespoon of olive oil

3) Mix in the Quinoa and let it simmer for 20mins (Stir it every now and again)

4) Meanwhile, chop up some coriander (the more the better… and here you can’t use the thyme excuse! Coriander is not nearly as annoying to pick as thyme!) and 1 red chili

5) Put the coriander and the chili into a salad bowl, grate in the zest of 1 lemon (please do check that you can use the zest!) and squeeze in the juice of half that lemon

6) Mix with 3-4 heaped tablespoons of yoghurt and spice with some curry powder, salt, peppercayenne pepper and if your chili isn’t that spicy (like mine) some Tabasco.

7) If you’re happy with the dressing, put in 1 tin of chickpeas, 1/2 a jar of marinated Feta Cheese, 2 chopped up Avocados3 tablespoons of sunflower seeds  and 1/4 of a peeled cucumber, that you cut into little cubes.

8) When the 20 mins for the quinoa are over, take it off the heat and get rid off any excess liquid

9) Let it cool for a couple of minutes before you mix it with all the other things in the salad bowl

Voilà another delicious salad that’s actually good for you and that keeps you fuller for longer. Enjoy!


*in case you’re a cool kid and also call cool things mint: In this case I mean the original meaning, the herby one :)

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Marks&Spencer Super Wholefood Salad with Blueberries&Mango

I just had a really really delicious salad from Marks&Spencer, it’s called Super Wholefood Salad with Blueberries & Mango and it comes with a lemon and basil oil dressing. It sounds super healthy (and it is) but it’s also seriously good, especially in summer.

On the package it says “Tempting flavours from around the world, go on treat yourself”, turns out, it really is a treat and is also full of good ingredients. Here’s a list of some to get you a better idea:

- Quinoa

- Cucumber

- Chickpeas

- Sprouted Peas

- Raisins

- Cranberries

- Pumpkin and Sunflower Seeds

Healthy right? They all go together really well and make for a perfect lunch. It fills you, but only has 260 calories, that’s as much as a chocolate bar!!! (I obviously don’t suggest to replace a chocolate bar with this (even though it genuinely tastes sooo good) what I mean is, if you have this for lunch, you can have a chocolate bar for dessert and still eat 500 calories!)

I might try to make this one day, but only if it’s for many people, because I’m not sure, if the effort is really worth it for one portion (it would cost a little fortune in ingredients, whilst buying a single portion is only 2.50 GBP), but I did see another salad in store which was quinoa with feta and avocado with a mint-crème fraiche dressing which I might give a go soon.

If you see this, get over it looking too healthy and give it a try, I’m almost 100% sure you won’t regret it!

Have a nice day


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RECIPE: Couscous Salad “Ratatouille”

I was going to make a post about the restaurant we went to yesterday, but since I just had the most delicious salad for lunch, I thought I should share this first.
You’re probably getting annoyed: two couscous recipes in one week, but trust me, this one’s a gooden! I never used to like couscous, because it’s often really bland. The one I tried however was full of flavour and really nice for a light, healthy lunch.  Well that’s what I had it for, but I think it makes for a good salad to bring to a bbq you’re invited to, too.

I came up with this, because I love Ratatouille but since that’s a more  wintery dish, I thought I’d combine it with couscous. I know that Ratatouille is usually made by cooking different vegetables together over hours, but I prefer slicing different vegetables into thin slices and chargrilling them before combining with a herby tomato sauce.

Here is how this one works:

1) Mix 300ml of good vegetable stock with 1 tablespoon of honey and 2 tablespoons of olive oil

2) Bring to the boil, then pour over about 200g of couscous and let it do its work

3) Wash and cut 1 Courgette and 1 Aubergine into thin slices. I know you probably don’t need to anymore, but I still do it because it works and because I like the hint of saltiness it leaves on the aubergine: Put some salt on the aubergine slices to get some liquid (and therefore bitterness) out, then when they look a bit sweaty take some kitchen roll to dry them.

4) Cut up 1 red pepper

5) Mix the vegetable with a bit of olive oil

6) Chargrill the vegetable in a griddle pan. I like to do this one vegetable at a time, because they’re likely to need to be turned at the same time etc. You’ll need a bit of patience with the aubergine, but it’s definitely worth it. The aubergine slices need to be lovely and crispy

7) When all the vegetable is chargrilled, put it all together, sprinkle with salt and icing sugar and cut it into smaller pieces

8) Before you put the veg into the couscous, mix in about 3 tablespoons of tomato sauce (I used M&S margherita pizza sauce, but I think most tomato-ey things would work), some dry thyme and a bit of salt and pepper

9) Once that’s mixed, put in the vegetable which finishes the ratatouille couscous salad. I had it with a buttered sesame bagel, but as I said before, I think it would be nice as a side dish as well. If you want to make it more indulgent add some feta cheese!


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