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.
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.
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.
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.
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.