Tag Archives: salad

Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel
We’ve eaten our fair share of sriracha sauce over the last year.
We make these roasted potatoes hash and douse them in sriracha and ketchup – it’s SO good!
Then there’s the classic avocado and sriracha toast, which I must admit, was the reason why I got my first bottle of sriracha.
We swirl it in soups and stews now for that extra zing, and use it in marinades and sauces… it’s a versatile condiment; hot and spicy with a touch of sweetness.

Here’s a fascinating short video about its origin and the man who made it popular in North America.

Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel

During these dark cold months, I relish simple nutritious meals that can be prepped in advance; it’s usually so dark by the time I get off work that I love the convenience of not having to cook.

Here’s where meals like this quinoa, peas and sriracha roasted fennel come into play.

Continue reading…

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Really, the title of this post should be harissa roasted sweet potatoes, wild rice, arugula and lemony tahini dressing with marmite cashews, because these are the components in this delightful fall time salad, but obviously that is too long a title.

Sweet potatoes, harissa, tahini, lemons, wild rice, cashews…all together sounds a tad complicated but such is the wonderful versatility of salads – you build a great salad when ingredients complementary to each other work spectacularly well together and then you marry them in a fine zesty dressing.

When you get the formula right, salads are usually healthy, veggie-full and deliciously satisfying.

Roasted Sweet Potato and Wild Rice Salad

This is one of those salads; it’s nourishing and enlivened with North African flavours, harissa and tahini.

Beta-carotene rich sweet potatoes are coated in harissa and roasted till golden brown and tossed in a lemon-tahini dressing with wild rice and arugula and cashews.

The creamy lemon-tahini dressing is tangy and refreshingly addictive, just the kick this salad needs.
Add two tablespoons of hot water to the dressing when making it if you prefer your dressing thinner.

You will love the textures in this salad; the chewiness of the wild rice, the crunch of cashews, the potatoes are crispy on the outside and creamy inside.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

And the flavours… oh the flavours, this roasted sweet potato and wild rice salad is sweet, savoury, spicy, nutty and warm.

I knew this would be a great perfect salad for this time of year. I love warm salads and sweet potatoes plentiful at the market right now.

I’m having a moment with harissa right now; I love how it livens up salads, soups, stews etc.
And for the cashews, feel free to use regular roasted cashews, I was lucky to have marmite ones on hand.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Quinoa, Lentil, Carrot and Fennel Salad

Quinoa, Lentil, Carrot and Fennel Salad

I’d forgotten how much I love this time of the year. I love that stillness in the mornings that wasn’t there weeks before and the breezy cool sunny days.

It’s this time of year too that I start yearning for my favourite ‘comfort meals’ again; maybe it’s the cool evenings or the insight that we’re about be plunged into cold dark nights, but there’s something about this time that has me craving big hearty salads and soups.

Quinoa, Lentil, Carrot and Fennel Salad

I love lentils… sometimes to a point of silliness; I swear I could eat lentils for breakfast, lunch and dinner without complaint – it’s pretty evident from the amount of lentil recipes I have on this blog.

I love this time of year for salads like this wonderful quinoa and lentils with vegetables, it’s comforting, hearty and filling, and comes together quickly.

I’m all about easy to prepare meal; especially during this time when there’s still light out to bring dinner down to the beach or eat out on the balcony.

Quinoa, Lentil, Carrot and Fennel Salad Quinoa, Lentil, Carrot and Fennel Salad
Quinoa, Lentil, Carrot and Fennel Salad

This is a well-rounded salad that can be adapted to include your favourite vegetables and legumes; use peas instead, or carrots or roast your fennel first for caramelized sweetness – I did this a few weeks ago.

I usually precook the lentils and quinoa and store them in the fridge, and reheat them when I’m ready to make the salad.

I use whatever vegetables I have on hand; with this salad it’s shaved fennel, carrots, red onions and sundried tomatoes, finished off with a tangy mustard vinaigrette.

I make plenty so there’re leftovers for the rest of the week because I love this salad more after a day or two, it gets even more wonderful when the ingredients have had a chance to get to know each other better.

Quinoa, Lentil, Carrot and Fennel Salad

Quinoa, Lentil, Carrot and Fennel Salad

Spiced Chickpea and Fresh Vegetable Salad

Spiced Chickpea and Fresh Vegetable Salad

We spent last weekend getting our little balcony summer ready.We’ve had many wonderfully long sun-filled days – the neighbourhood is awakened, with the beaches and parks are bustling with people. It feels decidedly like summer now.

Our local farmers’ market started last weekend; that to me is the sign of summer’s start; the vibrant and cheerful energy of the open market, fresh local produce – colourful and abundant, it all just feels very summer-ry.

Spiced Chickpea and Fresh Vegetable Salad
Spiced Chickpea and Fresh Vegetable Salad Spiced Chickpea and Fresh Vegetable Salad

I snagged the most beautiful bunch of radish not quite sure what to make with them, I brought them home, saw my copy of Jerusalem and I just knew… I went back out and got tomatoes, cilantro and parsley – I was going to make Ottolenghi’s spiced chickpea and fresh vegetable salad again.

This is one of the very first recipes I tried from the Jerusalem cookbook; it seemed so simple and unfussy.
I was pleasantly surprised at how wonderfully the flavours melded.

I love this salad because it’s refreshing and tasty and plays well with the warm aromatic spices in the chickpeas.
I also love how easy it is to put together and the fact that it uses simple and nourishing seasonal produce.

Spiced Chickpea and Fresh Vegetable Salad
Spiced Chickpea and Fresh Vegetable Salad Spiced Chickpea and Fresh Vegetable Salad

Colourful meals eaten on lovely sunny balconies will make for happier people…

I want to stretch out on my little patio with salads like this, enjoy the lovely views and perhaps fall in love with my quirky neighbourhood again

That’s my wish for this summer, and for unending bright days that make everything seem possible.

Spiced Chickpea and Fresh Vegetable Salad

Spiced Chickpea and Fresh Vegetable Salad

Pearl Couscous Salad with Olives

 
Pearl Couscous Salad with Olives

It’s amazing the difference a day makes, yesterday was so sunny and amazing we were convinced spring had come, and the dreary winter had finally bowed out.
We ran around like kids, giddy with excitement, and exploring the city like tourist. I stayed out until dark, and walked home when the city lights lit up the night.

And yet this evening we battled angry winds and bitter rain; I couldn’t get home fast enough.

I wanted to make a big salad as soon I got through the door, a soul-soothing rainy day kind of salad.

Pearl Couscous Salad with Olives Pearl Couscous Salad with Olives
Pearl Couscous Salad with Olives Pearl Couscous Salad with Olives

I cut and prepped vegetables, listening as the rain beat down the window.

Pearl or Israeli couscous (Ptitim) are much larger in size and firmer than North African couscous, it’s closer to rice and holds it’s texture when cooked.
I like to toast it for a few minutes in coconut oil until it smells wonderful, and then cook it just like rice, can be cooked in a rice cooker too.

The herby aroma of fresh thyme really compliments this simple salad.
The vegetables are usually whatever I have on hand, but I always add the sweet corn and olives because the flavours round out and brighten the salad.

I finish it off with a simple lemony dressing, a handful of dried tart cherries and nutty toasted coconut; I reckon a cheese lover wouldn’t mind some crumbled feta on top.

I like cheerful salads like these at this particular time of the year, it makes me hopeful for spring and sunny days, and it’s warm and comforting for cold rainy days.

Pearl Couscous Salad with Olives
Pearl Couscous Salad with Olives Pearl Couscous Salad with Olives

Pearl Couscous Salad with Olives