Every week I like to sit down for a few minutes and think about what it is I want to cook for myself for the following week’s lunch. Sometimes I need to go through my blog just to remind myself what I’ve actually done or not done in the past, and sometimes I need to go through my blog and some of most treasured cookbooks to remind myself of all the lovely vegetables out there and how I can combine them.
And sometimes, I check my fridge and pantry to see what leftovers I have lurking there and try to come up with a delicious combination that will make me drool and look forward to eating it.
This recipe is just such one. It was heavenly. Boy do I love my big and tasty salads. Who needs Ottolenghi when you can create so much more! No seriously Ottolenghi is a pioneer when it comes to these sorts of salads.
Quinoa & Cannellini Bean Salad with a Boiled Egg Vinaigrette – GF
Can of Cannellini Beans (or any other beans of your choice)
2 Salmon Fillets – washed
Juice of 1 Lemon
2 Packets fine Asparagus Spears – washed
2 Packets fine String Beans – washed and ends chopped off
4 Juicy, sweet and ripe Tomatoes – sliced and diced finely
15 Sun blushed tomatoes – finely chopped
1 Red Pepper – Sliced thinly and finely chopped
1 large Red Onion – sliced and diced
½ Can Black Olives (approx. 20-25) – sliced thinly
1 large bunch of flat leaf parsley – finely chopped
1 small can Corn
Extra Virgin Olive Oil
5 Tbs fresh Lemon Juice
4 Organic Eggs
2 Tbs Capers
1 bunch Chives – finely chopped
1 Tbs Rapeseed Cold Pressed Oil
Pre-heat a fan force oven to 200 degrees Celsius
Place the Salmon fillets in a large piece of foil, turn both ends a few times to create a boat.
Squeeze juice of 1 lemon over the top and sprinkle some dried dill over both fillets.
Bake for 20 minutes, remove and allow to cool. Then flake into pieces – discard skin.
Place the quinoa in a saucepan and on med to low heat cook for approx. 5-10 minutes until the quinoa dries and expands in size (approx. double the size), then add the water, cover and simmer until the water has been completely absorbed.
Remove and separate using a fork. Place quinoa on a large surface to cool. I used a large and low salad bowl. Spray some extra Virgin Olive oil on top, season very well and using the fork stir then lay out flat over the whole surface again.
Steam the Sting beans – 10minutes max, steam the fine Asparagus spears – approx. 5minutes. Remove from steamer immediately to stop them from continuing to cook.
Chop them up into 2.5cm pieces.
Place the eggs in a saucepan and cover eggs completely with cold water. Bring to boil then turn off heat and allow eggs to sit in the boiled water for exactly 5 minutes.
Pour out the water and run cold water over the eggs for 1-2 minutes. Peel eggs and slice and dice them.
Add the Tomatoes, sun-blushed tomatoes, pepper, onion, olives, parsley and corn to the quinoa mixture and using two large spoons, toss to combine well.
Add the String beans and Asparagus and toss well.
TO MAKE THE DRESSING
Add all the ingredients into a bowl and stir well using a fork.
Pour the dressing over the quinoa mixture and using two large spoons combine well.
I’d say I’ve pretty much perfected the method of making a frittata in this recipe. That’s not to say my other frittata’s didn’t turn out yummy, they did. It’s just this method, for these ingredients worked perfectly. The secret is always in knowing what temperature to cook in and when to take off and put on the lid.
So far, this is the most moorish of the frittata’s that I’ve made. Something about chorizo and eggs really work well together. The aroma is intoxicating! This is very similar to my other Chorizo and Feta frittata but has been slightly tweaked in ingredients and method.
100g fresh Chorizo – skin peeled off and sliced (1/2 cm wide)
25 very small cherry tomotoes (the smallest you can find)
2 large Sweet Potatoes – peeled and cut into 1cm square chunks
100g Greek Feta Cheese – crumbled
10-12 med Organic Eggs
Herbes de Provence (i bought mine in France, but a basic mix is below)
Basic Herbs de Provence
5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
1 ½ tablespoons dried lavender flowers
This mixture can be made ahead and kept in an airtight container in a dark place.
In a deep frying pan, add the onions and coconut oil and cook on med heat for approx. 5 minutes, stirring occasionally. Make sure the onion does not get burnt.
Add the sweet potatoes, combine well using two wooden spoons.
Cover and on the lowest heat allow to cook for at least 15 minutes or until sweet potato is soft. Stirring only once or twice as you don’t want to allow the heat/steam to escape.
Add the tomatoes and chorizo. Cook for a further 5 minutes with lid on.
Meanwhile whisk the eggs in a large bowl and season well
Crumble the feta over the top of the sweet potato mixture
Sprinkle some Herbs de Provence over the mixture
Pour the eggs in the pan and gently probe the sweet potatoes with the wooden spoons so the eggs are evenly dispersed
Cover and on the lowest heat allow to cook for approx. 10-15 minutes or until egg is cooked right through. Do not keep opening the lid as this will allow the heat to escape thus prolonging the cooking time.
Once the frittata is cooked right through. Turn off the heat and remove the lid ½ way.
Allow to sit for 5 minutes, and you’ll notice that the sides of the frittata have contracted slightly.
The Cinnamon and Zatar gives this salad a completely different take on the typical salad dressing. Its very middle eastern and moorish. I’d forgotton to buy fresh herbs and decided to look at what i had in my dried spice cupboard. This combination works beautifully!
Caramalised Butternut Squash, Chorizo, Sundried Tomato with Quinoa & Farro Salad topped with Zatar and Cinnamon – GF
1 very large Butternut Squash – peeled, seeded and chopped into 1.5cm square pieces
50g sundried tomatoes – roughly chopped
200g fresh Chorizo – sliced
1 large Red Onion – thinly sliced
150g Wild Rocket – finely chopped
50g Quinoa – washed thoroughly
100g Farro – washed thoroughly
½ tsp ground Cinnamon
2 tsp Zatar
Extra Virgin Olive Oil
Herbs de Provence (mixture of marjoram, rosemary, thyme & Oregano)
2 Garlic Cloves – sliced and finely diced
Juice of 1 Lemon
1 Tbs of the sundried tomato oil
Fill a saucepan with salted water, add the Farro and cover. Bring to boil then simmer until Farro is cooked – spongy
Place the Quinoa in another saucepan and on med heat cook until the Quinoa enlarges and is dry, then add 120g water. Cover and simmer on the lowest heat until all the water has been absorbed. Using a fork, separate the Quinoa.
Lay the Quinoa and Farro on a large surface to dry. I used a very large and low salad bowl.
Pre-heat a fan forced oven to 180degrees Celsius.
Toss the squash with some Extra Virgin Olive Oil, Herbs de Provence and season. Bake for approx. 1 hour or until squash has caramalised and is a touch burnt on the edges.
Spread the Asparagus over a flat non-stick baking tray. Spray with extra virgin olive oil, sprinkle with Herbs de Provence and season.
Bake for approx. 20-25 minutes. Remove and allow to cool completely then slice them lengthwise then chop them twice.
Bake the Pecans for approx 8-10 minutes, or until they have browned. Remove, allow to cool then break up into smaller pieces.
Place all the Peas in a glass bowl, add 1 Tbs of water. Cover with Cling film and place in the oven for approx 4 minutes or until cooked.
Cook the chorizo on med heat in a small frying pan. Only for a few minutes until they have been cooked. No need to add oil as the chorizo will produce enough oil on its own.
To make the dressing – whisk all the ingredients
Pour the dressing over the quinoa/farro mixture along with the ground cinnamon and zatar. Season and toss to combine well using two forks.
Add the roasted veg, peas, sundried tomato, onion, rocket, pecans and chorizo to the mixture and toss to combine well.
These turned out amazing!! I’ve been craving coconut lately so off i went into the kitchen concocting all these different coconut desserts. This is one of them. They almost taste like white Ferrero Rocher chocolates!
They will last in the fridge in a sealed container for at least 1 month.
2-3 heaped Tbs Basil Pesto (Look under ‘condiments’)
4 med Sweet Potatoes – peeled and cut into 1.5cm cubed pieces
4 med Cougettes – sliced into 1cm pieces
1 Red, 1 Yellow Pepper – sliced and cut into 1.5cm sq pieces
20 Cherry Tomatoes – sliced in half
1 Red Onion – cut into wedges
Extra Virgin Olive Oil
Lrge bunch flat leaf Parsley – finely chopped
Lrge bunch Chives – finely chopped
a big handful of Black Olives – sliced
4 Organic Eggs
Pre-heat a saucepan on med heat, add the quinoa and cook until quinoa is dry and enlarged – approx. 5-10minutes
Add the water, cover and simmer until water or stock has been fully absorbed.
Remove from heat and using a fork, stir to separate. Place into another bowl.
Heat the pesto into the same saucepan, add the quinoa and fold over using forks.
Turn over onto a large surface to cool.
Add the chopped Parsley, Chives and Olives. Using a fork, combine well.
Pre-heat a fan forced oven to 180 degrees Celsius.
Toss the Sweet Potato, Courgette and peppers with Olive Oil, Cinnamon, Zatar, Paprika and Thyme. Season and toss.
Lay out all the veg on one layer on non-stick baking trays.
Bake for approx. 45min – 1 hour.
Add the tomatoes (cut side up) in a ceramic dish with the onions.
Spray some olive oil on top, season and sprinkle dried basil over them all.
Bake for 25minutes.
Place the eggs in a small saucepan. Fill it up with cold water just enough so the eggs are completely covered.
Bring to boil. Once boiling point has been reached. Turn off the heat. Allow the eggs to sit in the boiled water for exactly 5 minutes, then pour out the water and run cold water over the eggs for 1 minute.
I’ve made plenty of salads in my life. I’ve roasted, broiled, steamed, chargrilled – you name it with vegetables. So now I’ve decided to make some good use of my wok. Stir frying your vegetables makes the process very easy as its done all in one pot. I only used 1 Tbs of coconut oil. So it’s quite healthy.
You just need to make sure you’ve prepared yourself well. i.e have all the ingredients chopped up beforehand. After that it’s pretty straight forward.
In this recipe nearly everything goes in the work, but I did make an exception. I roasted the Squash and Sweet potatos. I did this for two reasons, one because I prefer these roasted as they caramalise beautifully and two – all the ingredients would not fit in one wok!!
I make enough to last me 4 or 5 lunches as I take a salad to work every day. If the amount is too much you can always half it.
Stir Fry Broccoli, Cabbage & Asparagus Salad with Halloumi & Quinoa in a Parsley Dressing – GF, Vegan
I love my frittata’s. Its so easy to just throw a yummy combination in a saucepan and then add eggs and viola! A healthy delicious dish emerges. Great for weeknights when you just dont have time to cook long winded meals. There’s always leftovers, which is great in not having to cook the next night. Enjoy!
2 Sweet Potatoes – peeled and cut into 1.5cm cubes
1 Red Pepper – seeded and cut into 1cm sq pieces
5-6 Large Button Mushrooms – thinly sliced
10 small plum Tomatoes – cut in half or ⅓s depending on how long they are
10 med Organic Eggs
100g Greek Feta Cheese
Pre-heat a fan forced oven to 200 degrees Celsius.
First wash and place the Salmon in some foil which has been folder on both ends. Add some lemon juice and fold over the top.
Bake for 20min. Remove flesh and crumble fish.
In a deep saucepan add the coconut oil, shallots and sweet potatoes
Cook on med heat stirring occasionally for approx. 5 minutes
Add the pepper, mushrooms, tomatoes and herbs and combine well.
Cover and allow to cook for approx. 10-15min stirring occasionally until all is soft. Test with a fork.
Meanwhile beat the eggs with some salt and pepper
Crumble the feta and fish all over the vegetables and pour over the beaten eggs. With a wooden spoon gently fold through.
Cover and cook on the lowest heat for approx. 15-20minutes.
Once the egg is 90% cooked i.e when you touch the top of the frittata with your finger and it springs back, then uncover half way to allow the water that’s accumulated on top to evaporate. Cook for a further 5 minutes and allow to sit half uncovered for approx. 5-10minutes.