Tag Archives: Lunch

RECIPE: Roasted Broccoli Salad with Cranberries

IMG_4888Today just a quick recipe (again one I used for the #VegBoxChallenge). This one is very strongly inspired by the wonderful Jennifer from milkandhoney. She made broccoli slaw with buttermilk dressing, which I thought looked absolutely sublime. But due to

♧ not wanting to get my food processor out
♧ Daniel having a nut allergy, so almonds are unfortunately a no-no
♧ Me not being the biggest fan of sour cherries

I made a couple of changes, so I thought I’d show you my version on here too, because I absolutely loved it! There are a lot of delicious recipes on milkandhoney, so I suggest you all go and have a look🙂.

RECIPE: Roasted Broccoli Salad with Cranberries
♧ Cut 1 head of broccoli into little florets
♧ Heat 1 tablespoon of olive oil in a frying pan. Once it’s hot, add the broccoli, a pinch of salt and dried oregano
♧ Keep it on heat for about 10 minutes or until the broccoli is crispy and cooked
♧ In the meantime, make the dressing. (You need buttermilkgreek yoghurtsugar and apple cider vinegar)
♧ Finely chop 1/2 red onion
♧ Mix the dressing, the red onion, the broccoli, a handful of dried cranberries and a handful of croutons and there you go.

I thought this was absolutely delicious, so thank you Jennifer🙂

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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: Delicious Caramelized Onion and Greek Yoghurt Dip

1. Chop 1 big /2 regular shallot(s) very finely.
2. Melt 1 teaspoon of Butter in a frying pan and add a little splash of olive oil.
3. Fry the onions at a low temperature until very soft and slightly golden.
4. Take off the heat and add about 3/4 of a teaspoon of dried Thyme, salt and sugar
5. Mix with 1 pot of greek yoghurt and some black pepper and adjust the flavour to your taste (bear in mind, that the flavour will become a little stronger after a while anyway).
6. Serve with Pitta Bread or sticks of Peppers/Carrots/Cucumbers.

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RECIPE: Homemade Shallot Flatbread with a fresh Cucumber and Coriander Joghurt Dip

Hello Hello Hello, long time no see! Or recipe or you know a lot of posts, which is actually odd, cause I’ve made some delightful things lately, and I can’t even really decide what to start with!
Uni is mental at the moment and I’m not sure anyone in France has ever really heard of organisation, but I’d definitely recommend for people to keep bringing it up, so they might adapt at some point? Maybe when my grandchildren come to France, it will be a more organized place and I can tell them about the good old, yet very unstructured days?

Ok enough with the complaining, it helped to make my mind up about which recipe to post first though. I’m opting for a fairly simple one, because it’s been a loooong uni day, and I’ve spent way too many hours with a Georgian lecturer.

Homemade Shallot Flatbread with a fresh Cucumber and Coriander Joghurt Dip 

1) Mix 1.5 cups of flour with some salt and mix in 0.5 cup of boiling water. I’d start with a spoon, and then when it’s starting to become one use my hands to knead it.
2) Mix in any spices that you fancy and dried shallots
3) Put this to one side (covered) and get on with the dip
4) Mix Joghurt with 1/2 a cucumber (washed, deseeded and chopped), lemon zest, lemon juice, chopped coriander, honey, salt, curry powder and anything else you might fancy in a dip
5) The flatbread “dough” should have rested for about 30mins (don’t ask me why, this is how the spring onion pancakes were made on delicious days)
6) After that you just divide them into 6-8 and then roll out each bit and rub with some more flour.
7) Heat some oil in a frying pan and simply fry the little flatbreads
Serve with the dip : )

P.S: obviously the flatbread would be nicer with yeast, but if you’re making this for lunch, chances are, you don’t have enough time!

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RECIPE: Rich Tomato-Basil Pasta Sauce with Creamy Peas

1) Cook some frozen peas in good quality vegetable stock

2) Cook spaghetti according to instructions on the package.

3) Caramelize 1 red onion (cut into tiny little cubes) with sugar

4) Add in half a jar of pizza sauce* (or another tomato-ey equivalent)

5) Spice with curry powder, salt, balsamic vinegar, possibly some more sugar and a lot of fresh basil (chopped up!)

6) Let it reduce for a little bit to get it nice and rich

7) When the peas are cooked, mix them with some lemon juice and something creamy (like Crème Fraiche or Ricotta). I once again used la vache qui rit, but only because it was in our fridge, not because I think it’s a particularly elegant solution! So if you go shopping, I’d definitely definitely go for either one of the above options!

8 ) Then it’s up to you really, you can mix the peas in or serve it seperately, you can see how I did it on the photo. Serve et voilà

* Or more, this was for one person!

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