freekeh salad with roasted vegetables

Freekah is fast becoming the new superfood. It’s a baby green wheat which has been roasted which gives it a slightly smoky flavour and it’s much higher in protein and fibre than quinoa and has a much better texture and flavour. It can be added to stir fries and salads. If you google its health benefits they are endless. You can use it as you would quinoa and I buy it ready cooked from the supermarket in a bag made by Merchant Gourmet(or you can cook it from scratch) This healthy salad recipe is middle eastern in its style of flavours with cinnamon and smoked paprika. It’s perfect with other salads, roasts or humus and bread. It’s also a perfect lunch with a dollop of garlicky yogurt.

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beetroot salad with pistachios

Apart from being very pretty, this beetroot salad tastes amazing. It’s from the fab cookbook Many Greek Kitchens by Tessa Kiros which is stuffed with brilliant recipes and pictures. I served this at a dinner party with other salads, fries and roast fish, but you could also serve it as part of a mezze. It’s fresh creamy sweet and crunchy, my favourite things.

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chicory salad with anchovy sauce and breadcrumbs

OMG this salad is so delicious, the recipe is a traditional Italian salad from the Rome area of Italy and its usually served with bread on the side but I’ve made a crunchy sourdough crumb to go on top of it instead. Chicory is a tad bitter, which Italians love hence our love of the aperitif Campari, so you can add a teaspoon of maple syrup or sugar to the sauce if you prefer it a little sweeter. This salad is fantastic with fish or cheese or if you eat meat it would work really well with roast chicken or lamb.

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crab and mango salad with lime

This salad is my go-to when I want something less carby and light, zingy and refreshing. It’s pretty effortless and there no cooking involved. It’s also my store cupboard supermarket staple and takes minutes to make. It was a big hit when I posted it on Instagram so I’ve written it up for the blog.

It is also a perfect starter for a dinner party, just bear in mind that it would serve two as a starter and multiply the ingredients accordingly. I eat the whole bowl to myself for dinner because it’s super healthy and a delicious combo.

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japanese radish and cucumber salad

I love the salads in Japanese restaurants and this salad is super healthy and refreshing and works well with fish and sushi. I’ve even eaten it on a Ryvita with a sliced boiled egg. It’s crunchy, creamy, very tasty and looks gorgeous and I also sometimes eat it with avocados as it’s another great combo. If you prepare it in advance, keep it in the fridge and put the dressing and sesame seeds on just before you serve it.

Perfect combo with my previous recipe for japanese aubergines.

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tuna sashimi with sesame dressing

this delicious easy recipe lower carb sashimi style tuna has a fab dressing which is sweet and savoury with the flavours of sesame and soya sauce. I serve it with the Japanese pickled ginger and a wasabi sauce as you would with Japanese food. It takes  about 5 minutes to make and there’s no cooking. So it’s perfect if you fancy sushi and a bit of a sushi scenario and you don’t want the carbs. Make sure the tuna you buy is the colour of watermelon and has not gone brown, so it’s the freshest possible which tastes the best. I hope you like it as much as me…

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moroccan carrot salad

I love this recipe so much. I got it from the Moro cookbook and have tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious and very Moroccan because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes or with my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin and no one notices if you do or don’t.

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moroccan orange salad

I had this salad as a starter in a Moroccan restaurant in Paris and I have made it ever since. It’s divine and reminds me of that restaurant I think was called the Star. I went there twice with my boyfriend with a ten year gap between visits and when we told them that we loved it there and had come back ten years later they were very blasé and not interested, however the food was fantastic still. This salad is great as a dessert too. It’s perfumey with orange flower water so you feel transported to an exotic place in Morocco, at least I do, and it’s pretty healthy. So give it a try….

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