Salad
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Roasted broccoli, lentil & corn salad with miso dressing
This roasted broccoli, lentil & corn salad with miso dressing is a great salad or side dish for the cooler months. This recipe is gluten-free, dairy free and vegan. It does contain some protein from the lentils but I recommend you add more protein to make it a meal. My personal favourite is eggs, but you can add tofu as a vegan option. Shichimi togarashi is a Japanese condiment that usually contains chilli powder, citrus zest and sesame seeds. If you don’t have it you can sub regular chilli flakes plus sesame seeds, or just sesame seeds if you don’t like spicy food.
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Recipe: Roasted cauliflower and capsicum salad with fish
Roasted vegetable salads are a great addition to your repertoire when you get bored of the same raw ingredients and/or when you want a meal that feels more substantial. This roasted cauliflower and capsicum salad with fish is the perfect Mediterranean-inspired weeknight lunch. Yes, there is a bit of work involved in roasting vegetables but in many cases the results are totally worth it. In addition, using canned fish saves you a lot of effort and potentially money. Lately, I have been using Sole Mare mackerel in olive oil (pictured below) or Sirena tuna in extra virgin olive oil (which comes in 2-serve glass jars). You can sub any other…
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Recipe: Lentil and radish salad with salmon and tahini dressing
This Middle Eastern-inspired lentil and radish salad with salmon and tahini dressing is packed with fibre, protein, and most importantly, flavour. The salad by itself is vegan, gluten-free and high in fibre. In addition, it has a decent amount of protein (18.6 g per serve) thanks to the lentils. With the salmon, the total protein content is about 45 grams per serve. I smoked the salmon using smoker boxes filled with cherry wood chips in my gas grill. As indicated in the recipe, you can pan-fry the salmon if you don’t have the gear to smoke it. Don’t eat salmon? You can substitute other protein source (e.g. grilled or roasted…
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Recipe: Chicken Caesar salad for one
This chicken Caesar salad for one is a great weekday lunch you can put together in very little time. It also scales well to share with your partner or family. Caesar salad is not the most nutritious salad when it comes to veggies as the only one is cos lettuce. Feel free to substitute your favourite salad leaves, preferably on the sturdy side, such as radicchio or massaged kale. To save time, I use ready-made mayonnaise, which I usually make with cold pressed walnut or macadamia oil. If can also use pre-boiled eggs to save some more time. For the toasted “croutons” you can use any kind of bread you…
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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.
