This simple salad is Turkish in origin. It’s a lovely refreshing salad and looks stunning too! Boil 2 medium beetroot unti soft and allow to cool before rubbing the skin off. Chop into smallish chunks and combine with 1 cup of cooked corn kernels. Add a handful of chopped fresh parsley. Simply dress with lemon…… Continue reading sweet corn and beetroot salad
Category: salad
urap
Urap is an Indonesian salad dish of vegetables mixed with seasoned and spiced grated coconut. For the dressing slice 6 small red or brown shallots, 4 garlic cloves and 1 or 2 chillies of your choice. Heat 1 tablespoon of coconut oil in a wok or frypan over medium heat and fry the shallots and garlic until a little browned.…… Continue reading urap
zucchini with harissa and lemon
This zucchini (courgette) dish makes a lovely side dish either hot or as a warm salad. From a Yotam Ottolenghi recipe. Heat 2 or 3 tablespoons of olive oil in a large sauté pan on medium heat and gently fry 6 finely sliced cloves of garlic until soft and aromatic but not brown. Remove half…… Continue reading zucchini with harissa and lemon
cabbage and apple salad
Here’s a refreshing Thai style salad. The dressing is a traditional som tum dressing -som means sour and tum refers to the method of pounding the ingredients in a mortar and pestle. Finely shred a quarter of a small green cabbage, 1 large carrot and 1 large or 2 small sour green apples. For the dressing…… Continue reading cabbage and apple salad
chicken, olive and lemon tagine + okra salad
A simple but delicious meal to take you to Morocco. This NYTCooking recipe is from Shallots New York, adapted by Florence Fabricant . Mix 5 cloves of minced garlic with ¼ of a teaspoon of saffron threads, ½ a teaspoon of ground ginger, 1 teaspoon of sweet paprika, ½ a teaspoon of ground cumin, ½ a teaspoon…… Continue reading chicken, olive and lemon tagine + okra salad
kimchi salmon + Korean cucumber salad
With only one pot and a few ingredients this tasty dish (from NYT Cooking recipe by Sarah DiGrigorio) is definitely a winner. Heat your oven to 205ºC (450ºF). In a pan or skillet that’s oven safe melt 2 tablespoons of unsalted butter with 1 tabelspoon of sesame oil over high heat. Wait until the butter…… Continue reading kimchi salmon + Korean cucumber salad
brown rice salad
This brown rice, pea and cucumber salad has a delicious lemony dressing and plenty of fresh mint. Good for you too! Cook 1½ cups of brown rice in a saucepan of boiling salted water until tender. Drain and rinse under cold running water then leave to drain while you prepare the other ingredients. In a…… Continue reading brown rice salad
green mango salad
Fifi made this delicious southern Vietnamese green mango salad. The recipe, from KOTO a culinary journey through Vietnam by Tracey Lister & Andreas Pohl, includes sliced beef but is also delicious without. In a bowl combine 2 shredded green mangoes, 100g (3 oz) of bean sprouts, 4 thinly sliced red Asian shallots, I thinly sliced…… Continue reading green mango salad
cinnamon roasted pumpkin
Lorraine made this simple but delicious pumpkin dish and served it as a first course salad. The recipe is from Where the Heart Is by Karen Martini. Preheat your oven to 200ºC (395•F). Cut ½ Japanese pumpkin into 8 slices (you can leave the skin on) and place in a large bowl with 100ml (3⅓ fl…… Continue reading cinnamon roasted pumpkin
ricotta with fennel, peas and mint
This lovely fresh starter or salad comes from Where the Heart Is by Karen Martini. Blanch ⅔ of a cup of frozen peas in lightly salted boiling water for 15-20 seconds. Drain, then drizzle with a little good quality olive oil and season with salt and freshly ground black pepper to taste. Cut I large fennel…… Continue reading ricotta with fennel, peas and mint
michelle picker cooks 