After watching so many people make the viral baked feta and tomato dish that Liemessa started making, I knew that this was one food trend I wanted to get involved in. I mean I love pasta so why not?! But it’s summer and I also love salad, and I’ve been weirdly craving lentils. So this happened instead. All the flavours of that pasta but in a lentil salad. It’s so good. I still love the pasta version too though!
This salad is so fresh and delicious. Dressed with a tasty lemon, feta and extra virgin olive oil dressing and filled with crunchy green vegetables it’s the perfect pretty addition to your Christmas table!
This salad is so simple and so good. Crisp green lettuce generously dressed in a creamy and spicy dressing and then covered in golden bread crumbs and freshly grated parmesan. This is another one inspired by eating at Jon and Vinny’s in LA – I was clearly obsessed with that meal. I’ve tried to keep the dressing lighter by making it yoghurt based and it’s still super delicious.
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.
The flavours and textures in this potato salad make it such a winner and the perfect thing to bring to a picnic or have as a side with any summer dinner. That salmon recipe from yesterday would be great with this! As there’s no mayo it’s fresh and light and the crisp radishes and sweet peas really get to shine through.
It’s stone fruit season and I’m pretty excited about it. Apricots have always been one of my favourite fruits and when they’re good they’re so good. I’ve always known that dried apricots and cheese were good together on a cheese board and I’ve recently discovered that sweet grilled apricots are amazing with salty goats cheese and thyme. it’s actually a dream combination.
I’m feeling indecisive. I knew all the flavours i wanted to eat but I couldn’t decided whether i wanted to have a pretty salmon with sauce and salad thing or if a quinoa bowl was more my vibe. So I made this dish both ways to see what was best. Turns out both are best, depending on level of hunger/patience for plating. This means that you’re getting a double whammy today. 1 recipe, 2 incarnations. Lucky you.
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This salad is salty and sweet, crunchy and soft, filling but light. Basically all the things. It’s the perfect thing to serve with steamed or baked fish or even some grilled chicken. Alternatively soft boil a couple of eggs and keep it vegetarian.
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.