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Rosemary Chicken, Sweet Potato and Pomegranate Salad with Blue Cheese
That whole gut makeover month really reignited a love of blue cheese for me. And wholesome, hearty salads like this one. Golden chicken breast? Yes please! With sticky sweet potato and all the bitter leaves… yum! All finished with creamy blue cheese that melts onto the warm chicken and vegetables. Now we’re really talking.
GOLDEN COCONUT TOFU BUDDHA BOWLS
I haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.
PRAWN GADO GADO SALAD
I don’t know if this is something you’ve picked up on but I’m pretty into a peanut dressing at the moment. There was the coconut poached chicken salad, the tofu schnitzel strips and the satay Tofu. Is it getting repetitive? I hope not because this is another good one! This salad is both refreshing and filling and I’m not going to claim it’s traditional. Let’s call it my take on a Gado Gado salad instead.
LIME, GINGER AND SESAME SOBA NOODLE SALAD
I am working normalish hours for a change in the lead up to my holiday, and not from my own home, so it means that I actually have the opportunity to test my work lunch recipes on me me me! This salad is super tasty, and the perfect thing to make for work lunches as it takes very little time – ideal right?
CORIANDER AND LIME CHICKEN SALAD
It’s still salad weather so I’m going to keep posting new takes on chicken salads, because I love them. This one is nice and simple with a really fresh zingy dressing. There’s yummy textures in there as well as some quinoa to keep you full for longer. I probably eat a chicken salad each week so I’ve got to keep switching it up to keep things interesting.
RICE NOODLE BOWLS WITH THAI PEANUT SAUCE AND SESAME TOFU SCHNITZEL STRIPS
I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.
GREEN CHICKEN PESTO SALAD BOWL
I love a salad bowl. Clearly. And at this time of the year a grilled chicken salad is what I feel like eating most of the time. This is also delicious with a boiled egg or some haloumi (seared in a non stick pan) instead of the chicken if you’re into a more vegetarian vibe.
CHILLI SESAME CRISPY TOFU BUN BOWLS
Crunchy golden tofu pieces in a spicy salty sauce with toasted sesame seeds, hell yes! Put it all on top of a pile of fine rice noodles and fresh slaw and I’m a happy girl. This is by no means a traditional bun bowl with all the right flavours and – but they were the inspiration, so don’t get angry at me for my description. Let 2017 be the year of you having fun with your food and letting go of the rule book.
CRISPY SATAY TOFU WITH COCONUT RICE AND CUCUMBER, AVOCADO SALAD
I’m going to start this post by saying I’m not really into tofu. I think it can be really bland sometimes and I’m not always into the spongy texture. This tofu is none of those things. This tofu I love. It’s crispy on the outside, smothered in satay sauce and nice and soft in the centre. This is the tofu that has converted me.
SOBA NOODLE SALAD WITH TAHINI DRESSING, BROCCOLI AND SOFT BOILED EGG
It’s noodle bowl time again. This is a delicious cold noodle salad that makes for a quick and easy dinner or lunch. It’s sort of Japanese meets Middle Eastern food and I’m okay with that because I love these flavours together.