The monsoon has already started receding, and has left behind this crazy unbearably hot days! The soups will soon be forgotten and in its place a huge bowl of salad will make dinner light, bright and healthy. Last week whilst driving across our end of town, I came across these delicious grapefruits at the local market, thankfully not as expensive as some food baskets sell it at. The salad was planned right there.
I’ve often wondered what makes a salad special. Is it the mix of ingredients, textures, flavours or an amalgamation of all of these together? Or is it farm fresh ingredients and a sweet-salty-sour dressing? I’ve still not got my answer to that one, but this salad with grapefruit, pomegranate and a bit of roasted nuts, seems to be the perfect answer to a hot day!
A salad doesn’t necessarily need to be on a bed of lettuce, not does it have to be boring and put together at the last-minute. Salads can be zesty, fruity, crunchy and even have a bit of carbohydrates for good measure! My newly discovered love for couscous, sees me pairing it up with greens, fruits and cheese often. While many people mistake couscous for a pasta, though its made of durum wheat the manufacturing process is very different, The wheat is crushed rather than ground up to make the pasta. What i love about couscous in a salad is that it gives the salad a beautiful texture. (more…)
I simply love these long-tailed green gram, commercially known as Chinese Bean Sprouts. The shelves of many a grocery store are lined with these delicious sprouts, but they are pretty easy to make at home too. Though they may not be as versatile when it comes to cooking with them, they are a healthy source of nutrients, proteins,amino acids and Vitamin B. So sprouts should be made part of your daily routine. We just par boil them and eat them with a squeeze of lime and some salt every morning with breakfast. But, this post is not about plain boring sprouts, it’s about a salad that literally explodes a million taste buds! It’s sweet, salty, crunchy, spicy, sour and most important healthy.
I’ve often been told that beans are fabulous for health and I must include it in my diet as often as I can. So my mornings start with sprouted green gram and in the evening’s I try to make myself a hummus, (have you heard of black bean hummus? It tastes quite yum when served with rye crackers) or at times even use it as a base for my meats and gravies or even just stir fried in a dollop of butter with garlic. But this is the first time I’ve used 7 different beans together in a salad and it is quite a treat.
This is proof that you don’t need much to turn out a brilliant finger licking entree. 3 basic ingredients and a simple mixer (food processor) is all this needs.
My introduction to hummus was courtesy a friend who loved mediterranean food. It was one rainy Sunday when we were sitting on wicker chairs with blue upholstery, within a really delicately designed sparkling white restaurant when this appetiser arrives. Tucked into the dip were crispy lavash. Chickpeas delicately rested on the fine edge of the hummus. Slit green chillies, paprika and lemon juice glistened against a well of olive oil. It seemed to pretty to destroy, and yet I had no control over my fingers. They dug into the hummus spoon after spoon…
My love for feta knows no bounds…and its such a versatile ingredient! Toss it with watermelon and basil and u have a superb fresh summer salad, mix it with peaches and bacon and you have a warm winter salad, bake it with dates and you have a mind blowing dish at hand…do I need to go on…
Kale….it’s the new wonder green… The markets are going crazy with kale crisps, kale chips, kale and green apple juice and whatever you have next! It’s nutritional properties tick all the right boxes, Vitamin A, C, K, B1, B2, B3, B6.
I love a colourful plate of goodies to nibble on along with my meats and what better than a nice crunchy plate of a salad. As you must have guessed peaches are my favourite fruits. This year I’ve used them in smoothies, in a cheesecake and even in a trifle. There’s something about this crunchy, sweet and sour fruit that makes it a perfect combination with a lot of textures, flavours and aromas.
This recipe can be tossed together in less than 5 minutes. What’s more I’ve used a really, and I mean really simple marinade to string the flavours together.