Posts Tagged ‘salad’

Quick Quinoa And Halloumi Salad – Great Picnic Food

Friday, September 4th, 2015
Quinoa Salad With Pomegranate Seeds, Olives And Parsley

Quinoa Salad With Pomegranate Seeds, Olives And Parsley

Sophie recently been reminded of quinoa and a salad I made for a picnic earlier this summer.  We originally ate it together with several other salads and a whole array of other cold foods.

This quinoa salad has a lovely crunch and warm, nutty taste, which is balanced by the fresh flavours of the herbs and salad leaves.  Then there is the pleasant sourness and acidity from the olives, pomegranate seeds and salad dressing.

But perhaps the two things I like the best – firstly, it is ridiculously simple to make; and secondly it looks so very colourful from the multicoloured quinoa through to the greens of mint and parsley and the rich reds of the pomegranate seeds.

Then apparently it is very healthy – good for blood sugar levels and full of vitamins, especially vitamin B.

So taking the subtle hint, I made it again.

Quinoa Salad With Pomegranate Seeds and Halloumi Cheese

100g organic quinoa
2 tbsp black olives, pitted and chopped
3 tbsp pomegranate seeds
3 tbsp chopped fresh parsley
15 leaves fresh garden mint
10 – 15 salad leaves (ideally including some purples)
2 tbsp organic olive oil
1 tbsp organic lemon juice
Pinch sea salt
Pinch organic cracked black pepper

Rinse the organic quinoa thoroughly (this removes the soapiness that can sometimes happen when making quinoa).  Add 200ml water, bring to the boil and simmer for 15 minutes, drain and leave to cool.

Place the quinoa in a mixing bowl or salad bowl.  Add the chopped olives, pomegranate seeds, parsley, mint and salad leaves and mix together.

Mix together the olive oil, lemon juice, sea salt and black pepper to form an emulsion.  Pour over the quinoa salad and toss.

Grill the halloumi cheese slices until golden brown, tear in half and mix into the salad.

Recipe For Granny Salad Or Cucumber Salad

Friday, March 5th, 2010

Following on from the recipe for Yorkshire Salad, my mum makes a wonderfully refreshing cucumber salad, which has a similar sweet and sour flavour.  It’s lovely in the summer for al fresco dining and great with fish all your around.

Ingredients for Cucumber Salad

Ingredients for Cucumber Salad

What you will need:

1tsp caster sugar
1tsp warm water
3tbsp cider vinegar (or white wine vinegar)
2 – 4 spring onions, chopped finely
½ tsp sea salt
2tsp dill herb (fresh)
Half cucumber

Firstly, peel the skin off the cucumber and then slice very finely into thin rounds of fresh cucumber.  Place these on a plate so that you can see the tops of all the slices of cucumber, then sprinkle over some sea salt and leave.

Now make the sweetened vinegar, by first dissolving the sugar in warm water and then adding this to the cider vinegar.  Stir it up thoroughly. 

Chop the dill herb up finely and then the spring onions.

Sprinkle the vinegar over the cucumber slices, then sprinkle the chopped spring onion over this, followed by the dill weed.

Cucumber And Dill Salad

Cucumber And Dill Salad

Serve immediately.

Recipe For Yorkshire Salad

Wednesday, March 3rd, 2010

We have been discussing the ins and outs of Yorkshire Salad, and some of the different variations, including a very similar recipe called Granny Salad which Sandra (one of our amazing spice packers) was handed down from her Granny in Devon.  Sadie – who does all our labels and web site photos – prefers it without onions but says that it definitely wouldn’t be Yorkshire Pudding without an accompanying Yorkshire Salad made by her mum.

Yorkshire Salad

Yorkshire Salad

You will need:

1tsp caster sugar
1tsp warm water
3tbsp cider vinegar (or white wine vinegar)
2 – 4 spring onions, chopped finely
8-10 fresh spearmint leaves, chopped finely
A green leaf lettuce (not an iceberg), shredded

Ingredients for Yorkshire Salad

Ingredients for Yorkshire Salad

Onions and Mint

Onions and Mint for Yorkshire Salad

Chop all the salad ingredients and place in a salad bowl or other bowl; I have given some flex in the ingredients as you should really just go with what you feel – I like it quite minty and without too much onion.  Make the dressing by adding a bit of warm water to dissolve the sugar in, then add the cider vinegar to this.  Adjust until you are happy with the sweetness – basically it’s sweet and sour, so not too sweet and not too sour.  Chuck in the dressing and mix well.

You can serve it not only with Yorkshire pudding, but with other salads, or it goes really well with fish, especially smoked fish.

How do you make yours?

Recipe for Fennel Salad

Monday, July 20th, 2009

I love fennel.  It’s one of those underused but truly delicious vegetables.  I love its aniseed-like flavour and its texture.  It tastes delicious cold in a salad or warm cooked as a vegetable.  The Italians love it, so I love it.

To make a fennel salad:

To serve two, you’ll need:

1 fennel bulb
1 red onion or 2 spring onions
1 small handful parsley
½ lemon, squeezed
2 tablespoons olive oil

1 tablespoon balsamic vinegar
Salt and pepper

Chop the fennel bulb into thin rings and put in bowl.  Slice the onion finely and separate into rings and put into bowl.  Pour lemon juice, olive oil, balsamic vinegar, salt and pepper into a jug and mix together with whisk or fork.  Pour over vegetables and toss together.  Garnish with parsley.