Category Archives: Salads

Fresh Fig Salad

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I saw these fresh figs at my local fruit and flower shop. I couldn’t resist overspending on them..they were calling my name! I still can’t believe how expensive figs are around here, I think it’s time I attempt to grow my very own fig supply.

This salad is great as a main, or served in smaller portions as a starter.

If you’re not a fan of blue cheese, substitute with goats cheese or fresh mozzarella. Still, I encourage you to to use this opportunity as your blue cheese debut!

In any case…this fresh fig salad is well worth it! (serves 2 as a main)

1 punnet  fresh figs

2-3 handfuls of mixed leaves – I used watercress, spinach and butter lettuce. Arugula would be ideal but I couldn’t find any.

1/4 cup toasted hazelnuts

25g blue cheese crumbles

For the dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1  tbsp raw organic honey

1/4 tsp black pepper

Whisk the olive oil, balsamic vinegar and honey together. Add pepper and allow to rest.

In the mean time, toss the salad ingredients together.

Drizzle the dressing generously over the salad. Make sure you drench the figs!

You MUST enjoy a bit of cheese with every bite of fig.

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Warm Couscous Salad

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So, I’m trying very hard these days to make healthy salads. I’m also trying very hard to avoid a dirty little carb habit that I never thought I had until I started keeping a food diary! Eeek!

Yes I do know that couscous = carbs . But the transition has to be slow and steady!

For the salad: (for 4 people)

1 1/2 cups of cous cous

1 1/2 cups of water

2 tbsp olive oil

2 tsp salt

4 mixed paprika peppers (or any peppers will do!)

4 small zucchinis

1/3 cup of olive halves

1/2 cup feta

1/2 cup toasted almond flakes*

salt

pepper

olive oil

chilli*

mixed lettuce*

*optional

Dressing:

1/2 cup extra virgin olive oil

1/2 cup lemon juice

1 tbsp sesame seeds

1 tsp crushed green chilli

salt

pepper

Easy:

Thinly slice the zucchinis, and cut the paprika’s into slightly chunkier strips ( this is up to you, I do it like this because I get more of the flavour this way! ).

Throw the veggies into a grilling pan, drizzle generously with olive oil, and season with salt and pepper . You can add a bit of green chilli if you like things a bit hot! Place in the oven on 180 for 5 minutes, and then on GRILL for another 7 minutes ( until you notice that they’re charred to your preference).

While the veggies are grilling away, bring the water + salt to the boil.

Once boiling, stir in the couscous and olive oil with a fork. After 5 minutes of resting, gently loosen the couscous with a fork to get it all fluffy and light!

Mix the dressing ingredients together and keep aside.

Once the vegetables are ready, toss them through the couscous. Add the remaining salad ingredients and mix.

Don’t be shy with the dressing! Pour generously and serve the couscous  on a bed of greens.

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Pear and Camembert Salad

So I found the first pick of blushed, ripe pears ( at Woolies).

I was famished, craving carbs. But this month im trying to be good.

I decided to surprise my mum with a quick 10min lunch, that would be decadent and healthy at the same time.

Usually, pears are paired (hehe) with blue cheese, or any stinky cheese around…but since my guinea pig was my critical mother I decided to go with something light this time.

For all those superfoodies out there – forgive my unforgiveable pearing mistakes!

Grab:

2 pears – sliced into 8ths

2 or 3 handfuls of mixed leaves

a round of Camembert

half a cup of walnuts ( you can go up to a cup if you like)

1/4 cup of pistachios

a knob of butter

honey

3 tbsp brown sugar

balsamic vinegar

olive oil

salt

pepper

Quickly:

Make four slight slits ( like a cross) on the Camembert round without cutting too deep. Make sure it holds together.In a small, ovenproof dish, drizzle about 1.5 tbspn of olive oil onto the camembert, and sprinkle the chopped pistachios on top. Swirl 1 tbpsn of honey onto it, to give it a gorgeous golden glow.

Pop it in the oven at 180, for about 8 minutes, while you prepare the rest.

In a heated pan, melt the butter. Add the brown sugar, wait for it to become all caramelyyy.

All the pears, and move everything around so it ALL becomes caramely, and the pears look slightly, very slightly toasty. (lots of Ys here), over a low flame.

In a separate bowl, mix together 1tbsp of olive oil with 1 tbsp of balsamic vinegar. Add a teaspoon of honey. Pour over your mixed leaves and toss well.

Toast the walnuts lightly in the same pan in which the pears were caramelized.

Toss the leaves and the walnuts together, and gently place the pieces of pear onto the leaves.

Once removed from the oven, slice the Camembert round into four wedges ( or more if you like) and place in the centre or side of the dish.

Serve warm. Enjoy;)

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