oliveoilandlemon

recipes for healthy living

Tag: salad

Baked Fish with Greek Salad

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Baked Mediterranean Style Fish and Greek Salad

This is a delicious recipe which is full of flavour as well as lots of nutrients.

Serves 4

4 fillets of choice about 170gr each, skinned and bones removed (choose from sea bass,sea bream, halibut, hake or salmon. Even a handful or 2 of prawns per person would work)

2 cooked red peppers trimmed and sliced

Large handful of basil leaves
40gr butter garlic butter
Squeeze of lemon juice
Salt and pepper
Splash of white wine if using

Parchment paper to prepare the parcels

Prepare paper parcels by cutting large circles about 20cm in-diameter
Fold in half to mark the diameter

Lay your fish on a bed of basil leaves just below the diameter, season well
Cover with 1/4 of the red pepper slices and some of the garlic butter and add a splash of white wine if using. Fold paper over and seal well by folding the edges in twice.
Repeat to make 4 parcels.
Place parcels on a baking tray making sure they don’t overlap, They can go into the fridge at this point if you are not ready to use otherwise into the oven for about 10-12 minutes depending on the thickness of the fish.
Serve with the Greek salad (below) for a real taste of the med. Add some boiled potatoes if you need to make it more substantial.

Greek Salad

Large Handful of cherry tomatoes – half some and quarter some

4 plum or regular tomatoes , sliced

1/2 Cucumber de-seeded and sliced

1/2 red onion very thinly sliced

4 tbsp quality extra virgin olive oil

1–2 tbsp red wine vinegar

1 Block of Greek feta

1 heaped tsp dried oregano

1/2 tsp chilies in oil

Mix the oil, vinegar oregano and chilies and place the feta into it for an hour if you can prior to assembling the salad. Just before serving, crumble it.

Add the tomatoes and cucumber to a serving plate, salt well then add the feta and toss over the marinade liquid and mix gently. Serve with the fish parcels.

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.

Quinoa with Salmon and a Sesame Soy Vinaigrette

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Quinoa bowl with Mixed Veg Baked Salmon and a Sesame & Soy vinaigrette

I think that Quinoa is a but ho-hum until you load it up with veg and a great dressing. It is a perfect receptacle for flavour though so load it up with lots of your favourites along with loads of chopped fresh herbs for a delicious full of goodness lunch or dinner

Serves 4
100gr quinoa, rinsed and cooked according to instructions (this means 100g before cooking)
100gr chopped mixed peppers
100gr mixed beans & peas, cooked al dente
3 spring onions finely chopped
2 large tbsp each of fresh mint and coriander
4 cooked salmon darns

Combine the quinoa with all the veg and stir well to combine.
Just before serving stir the fresh herbs into it.
Divide across 4 bowls, top with salmon and drizzle the dressing over to serve

Sesame & Soy Vinaigrette Dressing
This is a great dressing to thrown on any salad lentils or the like. If you like a good but of heat you can up the chili content.
20ml soy sauce or tamari
20ml sesame oil
20ml rice wine vinegar
1 clove of garlic roughly chopped
1cm piece of ginger roughly chopped
2cm piece of red chili deseeded if you wish – roughly chopped
1 tbsp fresh chopped mint
1 large tbsp honey
75ml extra virgin olive oil or your favourite good quality oil of choice
Pepper to taste
Blend everything taste and season with pepper as needed

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