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Recipe: Grown-up radicchio salad
I call this grown-up radicchio salad because radicchio is not for everyone. As a general rule, children are more sensitive to the bitter taste, so grown-ups are more likely to appreciate bitter leaves in their meal. This salad is all about contrast and complement. The sweetness of the sultanas mellow down the radicchio’s bitterness. The saltiness of the cheese and the prosciutto counter-balance the sweetness. Finally, the different textures, from the crunchiness of the radicchio to the bite of the pine nuts and the softness of the boiled eggs, complement each other. If you want to up your grown-up game, go ahead and soak the sultanas in pisco or grappa…
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Recipe: Roast pumpkin and lentil salad with lemon and sumac labneh
Roast pumpkin and lentil salad with lemon and sumac labneh is a healthy and filling vegetarian meal to have for lunch or dinner. It can also be served as part of a shared meal. What is labneh? It is a Middle Eastern strained yoghurt that is often used in savoury applications, e.g. as a dip. Its consistency is in between Greek yoghurt and cream cheese. This recipe is gluten-free and vegetarian. It can be made vegan by omitting the eggs and using plant-based yoghurt or cheese instead of the labneh. This salad is high in fibre and has a decent amount of protein, both of which will keep you satisfied…
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Recipe: Roasted fennel and lentil salad with radishes and citrusy dressing
Roasted fennel and lentil salad with radishes and citrusy dressing is a great dish for lunch or dinner. Its protein and fibre content will satisfy your appetite without packing on too much energy. This recipe is gluten-free and dairy-free and can be made vegan by omitting the eggs. Just make sure you are having enough protein in your day. This salad is also a great source of fibre. Lentils contain haem (plant-based) iron, which is less bioavailable than haem (animal-based) iron. Its absorption is enhanced if you have vitamin C or haem iron in the same meal, hence the lemon juice in the dressing. Other citrus options such as orange…
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Recipe: Warm roasted Brussel sprouts and baby beetroot salad
Warm roasted Brussel sprouts and baby beetroot salad is a great way to have vegetables in your first meal of the day. It is great for brunch but you can also eat if for lunch or dinner. This recipe is gluten-free and dairy-free. I use great quality pastured bacon from Feather and Bone but you can omit it if you don’t eat pork. Other sources of extra protein that would work well are leftover chicken, canned or cooked lentils or chickpeas. I like a sprinkle of dukkah (a Middle Eastern mix of nuts/seeds, herbs and spices) but feel free to substitute your favourite flavour/crunch toppings or omit completely. Salt and…
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Recipe: Niçoise salad
Niçoise salad, or salade niçoise is a classic French dish quite popular worldwide. It originated in the city of Nice, in the Southeast coast of the country. There are several ways of making niçoise salad and I won’t claim mine is the right one (especially because I’ve never been to France!!). My recipe is simple, cheap, nutritious and delicious. Salade niçoise is naturally gluten-free, dairy-free, high in protein and moderate in carbohydrates. It’s also pretty filling thanks to the protein, fibre and healthy fats including omega-3 from the tuna and monounsaturated fats from the olives and extra virgin olive oil.
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Recipe: Salpicón de pollo (Peruvian chicken salad)
Salpicón de pollo is a salad with chicken, cooked vegetables and mayonnaise commonly found in many Latin American countries. In Perú it’s often served as an entrée but it makes a wonderful main meal particularly during warmer months. This recipe is gluten-free and dairy-free. It keeps well in the fridge for a few days, especially if you dress it just before eating. On that note, I recommend you make your own mayonnaise (it’s super easy!) because most commercial ones are made with less-than-ideal ingredients.
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Recipe: Fig salad with goat’s cheese and prosciutto
Figs are in season! They are great as dessert or snacks, however I think they really shine in salads. Similar to last week’s recipe, you can enjoy this fig salad with goat’s cheese and prosciutto as a summertime lunch or serve it to share in your next dinner party. The saltiness in the goat’s cheese and prosciutto will bring out the sweetness of the figs. If you can find smoked almonds, they will add overall complexity of flavour, however they are not essential and you can use dry roasted almonds. This recipe is gluten-free but there’s no point in trying to make it dairy-free or vegan, sorry!
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Recipe: Fig salad with broad beans and Pecorino
Figs are in season! This fig salad with broad beans and Pecorino brings the best of the Mediterranean cuisine to your table. Perfect for a summer lunch or BBQ. Some notes on ingredients: you can find fresh broad beans in some markets but it’s easier to find them in the frozen section of your supermarket. Pecorino is an Italian sheep milk cheese that I love due to its sharp, salty taste. You can substitute Parmesan if you prefer. This recipe is gluten-free and can be made vegan if you omit the cheese. However, I think the Pecorino really complements the flavour of ripe figs. Serve this salad as a side…
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Recipe: Roasted beetroot, goat’s cheese and pistachio salad
Call it classic or call it cliche, beetroot and goat’s cheese are meant to be together. This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein. Good options include eggs (your way), lentils, tuna, salmon (smoked or canned) and grilled chicken. If you don’t have the time or patience to roast the beetroot, you can use the pre-packed cooked variety.
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Recipe: Ensalada de palmitos y palta (hearts of palm and avocado salad)
I make variations of this ensalada de palmitos y palta every time I cook a Peruvian-themed meal. What makes it Peruvian? The avocado, palmitos, botija olives and the fact that is seasoned with lime juice and olive oil. Serve as a side for pretty much anything. Ensalada de palmitos y palta (hearts of palm and avocado salad) Yield: 4-6 servings as a side dish Ingredients 1/2 head of lettuce, leaves torn 1 avocado, cubed 3 radishes, sliced 5 cherry tomatoes, quartered 2 palmitos (hearts of palm), sliced 10 black olives (preferably botija) juice of 1 lime olive oil salt to taste Directions Prep ingredients and place in a salad bowl.…
