All posts filed under: Salad

Spiced Chickpeas with Cauliflower, Red Pepper and Kale

Spiced Chickpeas with Cauliflower, Red Pepper & Kale [Recipe]

Sometimes the world is with you, and sometimes it is not. Equally sometimes your fridge is with you, and sometimes it is not. Sometimes your fridge can be a nasty twisted beast. Last week when I came home from France to discover that my fridge had been off all weekend, well that was a moment where my fridge was being a poison troll. Today, when I shuffled through it and put together the makings of lunch, it was definitely trying to make amends. In university a friend used to call me MacGyver, not because I sported an awesome mullet or because I had impressive skills where I could construct something brilliant, unexpected and absolutely required at that instant in time with just a piece of chewing gum and any-other-thing, but because she believed that I could tackle a kitchen with hardly anything in it and make something good to eat. I have always loved a cupboard forage and it is exactly this MacGyver skill level that brought lunch to my door this lunchtime.

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds (In Partnership with BRITA)

This post is the second in a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explore recipes that use BRITA filtered water as a key ingredient, in this instance a healthy and nutritious one pot dish based on cauliflower cous cous.  Not only is this a healthy and nutritious one pot dish, it is also speedy and very flexible. It is a frugal dish also, a perfect dish for using up the ends of veg that are lurking in your fridge. Combining lots of different flavours and textures makes this dish even better.  The base of it is a cous cous, well, kind of. It is a cauliflower cous cous, fond of dieters of all descriptions. I love cauliflower, it is so good raw, unbeatable with cheese and perfect with spice. It is great roasted whole, steamed in florets, and superb when blitzed in a food processor into a rice or cous cous. I am not generally a fan of veg a sa substitute for carbs, but this …

Tuna cooked in Aromatics, a local fish soup from the sea gypsy culture in Sabah, Malaysian Borneo

Cooking in Sabah: Two Healthy Sea Gypsy Recipes (Fish Soup & a Fish Salad)

Visiting Sabah, I was excited as always about the food and the peculiarities that would be offered by the region and the local cooking. Sabah is tucked away in Borneo, caressing the sea, but it has a lot of rainforest and cultivated land too. On the coast there are what are referred to locally as sea gypsies, living in wooden houses on stilts in the sea by the coast. Originating from Indonesia and the Philippines, they do have their own local food culture, and I found a chef who teaches it, Fortunato Lowel, at the Mango Garden Restaurant.

Beluga Lentil & Egg Salad with Home Made Salad Cream [RECIPE]

Beluga Lentil & Egg Salad with Home Made Salad Cream [Recipe]

I fell off a wagon that I wasn’t even properly on this evening. You could say that I tripped. On an innocent wander to the shop, I spied some curious lentil crisps, all bagged into nice tidy individual portions, so you know, they assume that we can all behave. I never buy six bags of anything like this, as I have no restraint when it comes to bags of crispy things, be they innocently low calorie or proper actual and delicious crisps. But I can’t resist something new, especially lentils masquerading as crisps. I had to try them. You see I have a problem with crisps, and this has nothing to do with January. This is a commitment that I had to make to myself years ago, the only wagon I hop on, the NO-6-PACKS-OF-CRISPS-WAGON, and I fell off it today. Spectacularly. I inhaled that six pack of crispy intensity in 45 minutes. Guilty bag after guilty bag. I put them away, I took them out again. Eventually, I gave up, surrendered, finished the lot, …

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Yes, more roast pumpkin. But you probably have some left over from the last recipe, and I bet you are not averse to roasting some more. Or is that just me? In Winter my salads become a little more robust. More kale than lettuce, wilted or crisped, chunks of pumpkin or similar dense veg, roasted into submission. No salad should be heavy, so I lift mine with spritely dressings, this time a pomegranate molasses and lime dressing with no oil, so you know, healthy and lower calorie (I did say I was going to try, right?). Over this, soothing pops of sharp creamy feta, and then to give it some sparkle, a gorgeous sprinkle of juicy pomegranate seeds. It is winter? Who cares, when you have this salad? I quite like winter anyway.

(Super Quick & Fabulous) Recipe: Burrata with Oak Smoked Tomatoes & Basil Oil

Sounds complicated, no? It really isn’t. This is the quickest most delicious dish you will make, and like all good things in food, it’s all down to the sourcing. Burrata is a magical cheese from Puglia in Italy. It consists of an outer mozzarella coat filled with mozzarella bits and fresh cream. Shaped still warm, it is tied at the top, traditionally wrapped in leaves as an indicator of whether the cheese was good to eat. If the leaves were brown, it was off. Today it is more common to wrap it in plastic. I still remember my surprise and delight the first time I cut into burrata and watched the cream sigh out. It is utterly decadent. It is also available truffled, which takes it to another level. Burrata must be fresh. I sourced this one from a new deli in London – Melograno Deli – and, disclosure, it is owned by my friend and fellow blogger Dino. Dino has an incredible knowledge of food and a finely tuned palate, so I was very …