This salad is fresh and simple, the dressing has a tiny hint of spice and the natural herbaciousness (is that a word?!) of the fennel seeds that pairs really wonderfully with the zesty lemon and salty feta. Serve it as pictured with soft boiled eggs for extra richness – or without as a simple side salad.
Rainbow trout is not a fish I cook often and I honestly don’t know why. It’s like a delicate small version of salmon and cooks so quickly, making it a perfect week night option. If you can’t get your hands on it just replace with a salmon tail and cook for a few moments longer.
I have a wealth of cauliflower salads on this blog but I can’t stop making them. This might be the best one yet. The combination o f sweet and slightly acidic pomegranate with the golden, salty haloumi and crispy cauliflower is so delicious. This is definitely the type of salad I’d make when having friends over. Or add some grilled chicken breast and a little quinoa for a heartier meal.
This easy winter salad can be served warm or cold and is the perfect side to hearty winter dishes like, stews, pasta bakes and pies. It’s full of fragrant spices and the freshness of lemon and chilli and is everything I want and need to eat right now.
Poke bowls might seem like a summery option but by adding warm cooked prawns you cut down on that summery vibe just a little. The black rice adds a seriously nutty vibe to these bowls that are topped with my favourite poke toppings.
You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.
Crispy shallots, spiced prawns, toasted Israeli couscous, sweet bursts of pomegranate and fragrant herbs make for the most amazing of salads. The salad is simply dressed in lemon juice and extra virgin olive oil to let the flavours of the colourful ingredients shine. The pomegranate arils (seeds) standout like little jewels against the green herbs and white couscous making it a pleasure to look at too. Like the majority of the recipes I’m posting at the moment, it comes together in less than half an hour.
‘Tis the season to still be obsessed with zucchini. And salads full of delightful green things. This one is such a winner, it’s ful of flavour and texture and is just stupidly easy to throw together. You can have it as a main meal or add your choice of protein. The options are endless I tell you, endless!
Crispy skinned fish with a citrus salad is such a dream dinner for me This salad is light and fresh and cuts through the richness of the crispy skinned barramundi perfectly.
This quinoa bowl is so good, I’ve eaten it for breakfast, lunch and dinner – just not in the same day cos that’d probably be a little excessive. The yoghurt sauce with the vegetable studded quinoa, creamy avocado and crispy skinned salmon is such a great combination. The key to this dish is seasoning with lemon, it means you can use less salt and still bring out the flavour of the food.