oliveoilandlemon

recipes for healthy living

Category: Veggies and Salads

Mango and Avocado Salad

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This is fresh, delicious and easy. Would be great as a starter for when you are having friends over 🙂

Serves 2 for lunch

200g Raw prawns cleaned
4tbsp Extra Virgin Olive Oil
Juice of a lime
1 tsp chopped chillis in oil
1 ripe mango sliced
1 avocado sliced
4 handfuls of mixed salad leaves
1 Pitta Bread halved horizontally
1tsp ground cumin

Heat 1/2tbsp of oil over a high heat, add the chopped chillis and dump in the prawns and cook until they are opaque.

Squeeze in the juice of 1/2 a lime and take of the heat and set aside while you prep the rest.

Toast the pitta, brush with some olive oil and sprinkle over a few pinches of cumin.
Whisk the rest of the oil and lime juice together and season

Split the salad leaves across 2 plates, add the mango and avocado slices and top with the cooked prawns. Drizzle over the dressing. Slice the pitta into long pieces and arrange on top and serve.

Roast Sweet Potato, Lentil and Spinach Salad

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Great for gut health, perfect for meatfree monday. This is a delicious dressing and takes no time to put together.

Roast Sweet Potato Lentils and Spinach Salad with a Dark Tahini Dressing

Serves 4
2 Sweet potato peeled and cubed
1 tbsp oil
1tbsp Ghormez Sabzi (Optional, See below)
1 tin puy lentils (precooked, 240g Weight)
4 large handfuls baby spinach washed
25g feta shaved finely or in small pieces

Dressing
1 large tbsp tahini (dark if you can get it)
1 clove garlic
1tbsp lemon juice
1tsp honey
1tbp apple cider vinegar
50ml water
Blend everything and taste for seasoning if necessary

Toss the sweet potato in the oil, sprinkle over the Gormez Sabzi and roast for about 15 minutes until cooked
Toss with the spinach, lentils and the feta and add the dressing and mix gently to coat.
Serve.

Note Gormez Sabzi is a mix of dried herbs, chives, fenugreek, parsley and coriander. If you don’t have it simply combine ½ tsp of any of the above dried herbs you have and use as outlined.

Halloumi Salad with Raspberry Vinaigrette

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.

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Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette

Indian Spiced Cauliflower Fritters

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These are a great alternative to pancakes and make a delicious party platter food or light dinner if you don’t fancy eating meat.  Full of fresh vegetables and herbs, they are easy to prepare and are probably the only way I can get our daughter to eat Cauliflower….mind you I wasn’t much different when I was her age.

1 medium cauliflower trimmed into florets
100ml milk or water
4oz grated parmesan
1 red chilli deseeded and finely chopped
1 tbsp garam masala
4oz gf plain flower
3 tbsp fresh chopped herbs – flat leaf parsley, chives, coriander
Salt and Pepper to season
2 eggs – separated
4 tbsp coconut oil

Makes about 12
Add cauliflower to saucepan and add just enough milk (or water if you don’t do dairy) to cover the bottom of the pan. Bring to the boil, turn down and simmer gently covered until the cauliflower is tender.

Drain. Transfer to a board and roughly chop or pulse not to mush in a food processor. Place in a bowl. Set aside to cool.

Sift the flour and spice over cooled cauliflower. Add chopped herbs and Parmesan. Stir to combine. Beat the egg yolks and stir into the mixture until well combined.Season well.

Whisk the egg whites until soft and glossy. Gently fold into the cauliflower mixture until a thick batter forms.

Add just enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using a ladle, ladle out fritter mixture about 4 to a pan, and cook for about 3 minutes per side. Turn over gently when you see that the centre is holding and not still runny. I tip them into the oven to keep them warm while making the rest. Serve warm with chutney of choice.

 

Autumn Salads

These 2 salads are perfect for Autumn weather, just starting to get wet & cold but not quite there yet. I gave a big tub of the butternut squash one to my husband last week for when he was on a course and someone told him he was eating ‘Posh Salad’… Posh salad it is so!

Roast Squash Salad

lentil goats cheese peach salad


Sweet Potato, Butternut Squash Warm Salad with Pecans and Bacon

Serves 4
1 small butternut squash, peeled and 3/4″ inch diced
1 medium sweet potatoe, peeled and 3/4″ diced
2 tbsp good quality olive oil
Salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces mixed leaves (rocket and lambs lettuce work well)
1/2 cup pecan nuts toasted
4 slices back bacon

Dressing made from twice as much oil as white wine vinegar, salt and pepper.

Oven at 180C
Put the butternut squash and sweet potato into a bowl and toss with olive oil and lots of salt
Place on a baking tray and roast for about 15 minutes until tender, turn them once.
Add the cranberries and roast for about 5 more minutes.
Meanwhile toast the pecans for about 8 minutes.
Cook the bacon in the oven on a flat sheet while you are cooking the vegetables.
When the vegetables are done, add them to a large bowl, throw in the pecans, slice the bacon and add to the bow.
Gently toss the salad leaves with the veg, spoon over the vinaigrette and serve.
This is best served immediately – if you want to save some for another day, let it cool and don’t add the lettuce leaves until just before serving.

Puy Lentil Salad with Goats Cheese and Peach
This is a really quick way to make a substantial and filling salad. I use tinned Puy lentils as a quick cheat as well as one of my favorite goats cheese from Fivemiletown here

Serves 4
1 Can Puy lentils rinsed and drained
4oz goats cheese of choice (I love the creaminess of boilie with peppercorns)
1 Red apple cored and sliced thinly
4 Handfuls of lettuce leaves of choice

Dressing
Combine 3 tbsp sherry vinegar 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended.

Tip lentils into a bowl, add lettuce leaves, apple slices and dress with the dressing
Arrange on flat serving plate and top with the goats cheese
Serve!