Most of these ingredients I have sitting in the fridge, so when I’m craving a crisp, fresh salad I just throw all the ingredients in a bowl then top with either just the dressing, or when I feel like something more ill throw in the tuna and quinoa. You could easily replace the tuna with salmon, chicken and the quinoa with couscous or millet.
1-2 Tbs vinegar (malt goes well, so would apple cider)
Juice of ½ a Lemon
5-10 drops Tabasco
See my ‘Sweet Tahini Salad dressing’ under ‘condiments’
See my ‘Cooking Quinoa’ recipe under ‘Techniques’. For this salad recipe, add 2-3 Tbs of finely chopped parsley into the quinoa before you allow it to simmer for 15 min.
Place all the ‘Main Salad’ ingredients in a large bowl; lettuce leaves last i.e on top.
In another small bowl place all the ‘Tuna Mix’ ingredients and combine very well. Allowing the tuna mix to marinate for a few hours brings out the flavours even more. I highly recommend but not essential.
Drizzle the dressing over the ‘Main Salad’ ingredients. Stir and toss well.
Pour the ‘Main Salad’ ingredients onto the centre of your plate then spoon half the ‘Tuna Mix’ on top. Keep the other half for another day.
Toss a couple of tablespoons of cooked quinoa over the salad.
Grind some cracked pepper over the top.
I usually have the dressing in my fridge already made sitting in a sauce bottle. It lasts for weeks.
The quinoa only takes about 15 min to make. And you can store leftover in an airtight container in the fridge. I’ve never tried freezing quinoa, so I’m not too sure if that will work. Can’t see why it won’t though.
You can make the salad as the quinoa is cooking. All up, the salad should be able to be made in less than 30 min. If you use the left over’s for the next day, it will take ½ the time to make as the tuna, quinoa and dressing is already made.
A delicious salad I have during the week on a regular basis.
This year the Greek Easter falls one week after the English Easter. I’m not the religious type at all, but I do enjoy these types of occasions, purely because it’s a time for family to come together and for feasts to be had. Unfortunately most of my family is in Australia so the festivities are quiet small here in the UK. Since the Public Holiday’s fall on the English Easter I thought the feast should happen then since there’s more time for preparation. My partner, like most men love their meat. So on these occasions red meat is on the menu. For me there’s fish and plenty of veg. So our feast this year consisted of BBQ Tuna & Salmon Souvlakia (meat & veg on a stick) and BBQ lamb Souvlakia. Pastitsiou (an oven baked mince meat/pasta and béchamel dish, really delicious), Greek Salad, Tzatziki and steamed Kale, Spinach, Broccolini and baby corn. Recipes for these are too follow.
Recipe type: Seafood, Snacks
2 Organic Salmon fillets
1 Organic Tuna fillet
½ leg of Organic lamb – deboned and pieces cubed
Lge Spanish Onion – but in large wedges
1 Red Pepper – cut into 2cm squares
1 Yellow Pepper – cut into 2cm squares
1 Red Pepper – cut into 2cm squares
3 Courgette – sliced into 1cm pieces
I punnet Cherry or baby plum tomatoes
MARINADE TO BRUSH OVER FISH/MEAT WHEN ON THE BBQ
2 Tbs Olive oil
1 -2 Tbs Freshly dried and crushed Greek Oregano
Juice of two lemons
MARINADE SPICES FOR THE LAMB – Combine the following in a small bowl
1 Tbs freshly dried and crushed Greek Oregano
½ Tbs dried Parsley
1 tsp Cayenne Pepper
¼ tsp ground White Pepper
¼ tsp Onion Powder or Garlic powder
MARINADE SPICES FOR THE FISH – Combine the following in a small bowl
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs dried Dill
½ Tbs ground White Pepper
Soak your souvlaki sticks in warm water for at least ½ an hour before skewing as this will prevent the sticks from burning on the BBQ
Prepare the meat and fish first. Making sure you are using separate cutting boards for each type of meat/fish or thoroughly washing the cutting boards and knife before starting on a new meat/fish. Cut the meat/fish in large chunks as they will shrink on the BBQ, approx 2.5 cm square per piece.
Once you’ve chopped all the meat, using the separate combined marinades as outlined above , sprinkle over the meat/fish and combine well. Spray with Olive oil. Allow to marinade while your cutting the veg.
In a small bowl combine the Olive oil, Oregano and lemon marinade. Combine well and put aside.
Cut the veg as outlined above.
Place all the ingredients in separate bowls, layed out in front of you.
Start your BBQ to allow it to preheat and get to the correct temperature
Start skewing, each souvlaki should have approx 3-4 pieces of meat and in-between assorted veg.
Stack the meat souvlakia on one plate and the fish on another. Do not store on the same plate as you may cross contaminate the raw meat. Cover with foil.
You can now begin your BBQ. Just make sure you do not have the fish and meat touching on the BBQ. I cooked all my fish first then did the meat last as they tend to smoke more than the fish due to their fat content. Make sure you slightly undercook your souvlakia as they will continue to cook even when you take them off the BBQ.
When barbequing your meat/fish the most important thing to remember is to brush them regularly with the Olive oil/oregano and lemon mixture. This mixture is the secret to getting succulent and tasty meat.
When they are cooked, store on another plate and cover straight away with foil.