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…
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.
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….
This salad is inspired by the street food in Indonesia and this is my take on it. It’s a brilliant combo of crunchy and soft and sweet and sour, in fact I think it tastes pretty mind blowing. But, so it doesn’t end up looking like the contents of the bottom of a dustbin when you plate it up, it’s best to layer it with the sauce at the bottom. You can use other vegetables like cucumber or blanched carrot sticks or blanched cabbage, and fried tofu or tempeh too.
All work well, it’s up to you, it’s really great for using up vegetables in the fridge.
A boyfriend made this for me this summer. He gets ten out of ten. Yum.
This salad is simple and sweetly delicious and I don’t know why I didn’t think of it before. I really love salads that are using just one main ingredient. It’s the zen way. Also I have always secretly put vinaigrette on my fruit salad when it’s just for me. So this recipe, which could also use peaches, hits the sweet and savoury thing on the head, if you like that sort of thing. I love the sweetness of the nectarine with the zingy dressing. It’s particularly lovely with my winter slaw. A friend of mine makes it all the time…she’s completely hooked on it.
Well I thinks it’s perfect, and I was taught this version by a proper chef when I cooked in a restaurant in the King Road in Chelsea during my art school holidays. I have always made it the same way ever since as I think its bang on and my friend Babs thinks it’s the best vinaigrette she’s ever tasted and wanted the recipe, so here it is Babs….One of the reasons why I think it’s so delicious is because it’s got English mustard in it instead of French, and it’s the right balance of flavours, sweet and piquant. You can’t necessarily identify it, but English mustard gives it the best flavour. Great with sliced tomatoes, lightly steamed broccoli or any of your favourite salad ingredients. Continue reading
Caprese salad is summer personified…the flavours and the white, greens and reds of the salad are not only the national flags colours, they are the Mediterranean on a plate. You get the crunchiness of the bread with caprese salad in a simple olive oil and balsamic dressing with lots of basil.
I love these tartines because they are not only delicious but I can imagine myself by the sea in Italy on a hot summer day with a glass of wine having a two hour lunch in a pair of espadrilles and a floaty caftan and dipping a toe in the pool. These are perfect for brunch, lunch or for a light supper.
Tartines are open sandwiches on bread, Tartine means open faced sandwich in French. They usually are a really delicious combo of crunchy bread and fresh salad. I decided to make a Caesar salad version, so the crunchy bread base is there instead of the croutons. I don’t know anyone who doesn’t like Caesar salad or toasted bread for that matter. When I mention Caesar salad to people as a snack or meal suggestion they always jump at it, more than any other recipe! These tartines could be a great starter for a dinner party, or fantastic for dinner with my matchstick fries.
2tablespoons of good quality mayonnaise
3 large slices of sourdough bread or 6 small slices
2 tablespoons of olive oil
3 tablespoons of Greek yogurt (or dairy free yogurt)
3 anchovies for the Caesar dressing plus extra for placing on top of the tartine
½ clove garlic (optional)
2 tablespoons of grated Parmesan plus extra for shaving over the top of the tartine
1 teaspoon of lemon juice
1 small Cos lettuce, shredded
Salt and pepper to taste
Raw rhubarb can be used as a colourful and tasty salad ingredient and is fantastic very thinly shaved and ‘cooked’ in the dressing you are going to serve with the salad. The dressing goes a bit pink from the rhubarb which I think is delightful and the rhubarb looks divine. You can leave out the Pecorino if you are dairy free or vegan and the salad would still be delicious. I would happily serve this as a starter with some crusty bread.
Rhubarb, a small fat stick
1 teaspoon of nigella or poppy seed
A little sprig of chives very very finely chopped
A small fennel bulb
4 tablespoons of olive oil
2 limes, zest and juice
5 teaspoons of maple syrup
1/2 teaspoon of English mustard
Salt and pepper to taste