Cauliflower has found new popularity for good reason. Here it’s roasted, leaves and all, with Middle Eastern flavours and served with tahini sauce. Wash and cut your cauliflower into quarters. Place them in a lightly oiled oven tray and drizzle with olive oil, rubbing it all over every surface. Sprinkle with salt, ground cumin, sumac…… Continue reading roasted cauliflower with tahini sauce + tomato salad
Category: salad
red lentil pasta + salad
Red lentils are an excellent source of protein and this vegetarian pasta is satisfying and so full of flavour. Heat olive oil in a large saucepan over medium heat. Add 1 finely diced onion, 1 finely diced carrot and an equivalent amount of finely diced celery. Cook until the onions are soft and translucent. Add…… Continue reading red lentil pasta + salad
bún-chả with bbq pork balls
These Vietnamese pork balls are packed with flavour and wonderful when served as a complete meal with a fresh and delicious rice vermicelli salad and Nuoc Cham. I could eat this any time. For the pork balls, you will need 450g (1 lb) of pork mince. Place ¼ of the mince in a small food…… Continue reading bún-chả with bbq pork balls
home-made hummus salad
Hummus is such a universally recognised Middle Eastern dip and is widely available ready-made. It’s not so difficult to make from scratch, though, and well worth the effort. It makes an excellent quick lunch when topped with salad and served with flat bread. To make the hummus, first soak 250g (8¾ oz) of dried chick…… Continue reading home-made hummus salad
spiced roast chicken with harissa + greek salad
Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection. You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it…… Continue reading spiced roast chicken with harissa + greek salad
kohlrabi, quinoa, radish and apple salad
This lovely crunchy salad goes well with any smoked meat or fish and is an excellent addition to any smorgasbord. We ate it with smoked duck. Rinse ½ – ¾ of a cup of white quinoa and boil in a generous amount of water until cooked but still retaining some texture. Rinse with cold water and…… Continue reading kohlrabi, quinoa, radish and apple salad
noodle salad with cucumber and poppy seeds
Another delightful salad from the cookbook Plenty by Yotam Ottolenghi. Tart apple, cooling cucumber, pickled onions and fresh herbs. What a great combination. In a small saucepan combine 60ml (2 fl oz) of cider vinegar, 30g (1 oz) of caster sugar and 60ml (2 fl oz) of water. Bring to a boil over high heat until the sugar has dissolved and…… Continue reading noodle salad with cucumber and poppy seeds
saffron cauliflower + tomato, onion and roasted lemon salad
Here are 2 salads from the master of salads, Yotam Ottolenghi. Serve them as part of a mezze selection or as side dishes. Cauliflower is so versatile. In this recipe from PLENTY it’s paired with raisins and olives. Preheat your oven to 200ºC (390ºF). Soak 1½ teaspoons of saffron strands in a little boiling water and…… Continue reading saffron cauliflower + tomato, onion and roasted lemon salad
minced chicken salad
Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal. To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook,…… Continue reading minced chicken salad
carrot salad
This Turkish salad was a perfect way to enjoy our home-grown carrots. Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves…… Continue reading carrot salad
michelle picker cooks 