Radish, Feta and Grain Salad

You might think that all we have eaten lately is treats. Sure we have had our fair share of slices, sweet treats and cocktails, but I can assure you that we have been balancing out the indulgence with lots of tasty summer salads too. Or attempting to, at least.

This pretty little salad was inspired by one I came across in a recent Taste magazine edition – you can find the recipe online here.  Immediately I was drawn to its vibrant colours, and the fact it included a current love of mine (radishes) was also a big draw card.

I slow cooked the lentils and pearl barley as directed, with the bonus of lots of leftovers to use in lunches and dinners the following days. I swapped rocket for baby spinach, for that was what I had on hand, and used feta in place of goats cheese. The result being a tasty salad, that was packed with flavour and crunch.

On this particular occasion we served the salad as a side dish. Although I think it would have made a tasty meat-free meal on its own too – with the grains offering lots of substance.

And did I mention how pretty it was??

Poached chicken and orange salad

I have, over the years, accumulated a few kitchen ‘gadgets’ that I would now not be without. My food processor and blender get a decent workout on a weekly (if not, daily, basis) and I am in love with my garlic press and citrus zester.

Recently I added a new gadget to my collection – a spiraliser! A gadget that is in no way ‘necessary’, as such, but one that is proving to be a great and interesting addition to the pantry. I’ve spiralised zucchini for pasta, carrots and sweet potatoes for salads, and on this particular occasion – pumpkin.

On the menu? A poached chicken salad with roasted carrots and broccoli, and spiralised pumpkin. Finished with orange slices, almonds and an orange / ginger dressing.

The recipe was inspired by one I found in a Donna Hay magazine, from memory. The chicken was poached in almond milk, garlic and ginger, which was interesting in itself (and reminded me just how simple yet delicious freshly poached chicken can be). I loved the addition of fruit to the salad too, which gave the dish a wonderfully light Summer feel.

Stay tuned for more spiralised salads I suspect!

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Poached chicken and orange salad
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper. Place the broccoli and carrot on the tray, and spray lightly with oil. Bake for 30 minutes or until golden brown.
  2. Place the chicken, almond milk, garlic and 1 tbs ginger in a small saucepan. Bring to a simmer, then reduce heat to low and cook for 15 minutes. Set aside to cool slightly, then transfer the chicken to a board and shred.
  3. Heat 1 tbs oil in a frypan over a medium heat. Cook the pumpkin for a few minutes, stirring, until just softened. Meanwhile, combine the orange juice, 1 tsp ginger and 1 tbs olive oil in a small bowl to make a dressing.
  4. Divide the baby spinach, roasted vegetables, chicken and orange among serving bowls. Top with flaked almonds, and drizzle with the orange ginger dressing, to taste.
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Eggplant Tapenade Tuna Nicoise Salad

Following on from my recent “Eat the Freezer” post, I should probably pull together an “Eat the Pantry” series. For similar to my freezer, my pantry is starting to fill up with lots of bits and pieces.  Half packets of pasta, noodles, vinegars and sauces….

You get the idea.

A little while ago I came across this lovely little eggplant tapenade hiding up the back that, from memory, arrived in a gift box of edible goodies for my birthday. And while I would normally save tapenade for pasta, I had a lighter meal in mind, and so this eggplant tapenade nicoise salad came to be.

I steamed baby chat potatoes then, while they were still warm, stirred through a few generous spoonfuls of the tapenade. The remainder of the salad was built using steamed asparagus and beans, chargrilled corn, mesculin, tinned tuna and, of course, a soft boiled egg.

Despite the abundance of other ingredients, the tapenade really shined! It added lots of flavour to the salad, with no additional dressing required. And while on this occasion I used eggplant tapenade,  I think an olive or pepper tapenade would also work really well.

Print Recipe
Eggplant Tapenade Tuna Nicoise Salad
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Chargrill corn in a pan until golden brown. Remove kernels and set aside.
  2. Steam chat potatoes for 8 minutes, or until cooked. Place in a large bowl, and while warm, stir through the tapenade.
  3. Steam the asaparagus and beans for 3 to 4 minutes, then refresh by running under cold water.
  4. Add the corn, asparagus, beans, lettuce and tuna to the potatoes, stirring gently to combine.
  5. Place lettuce in serving bowls, and top with the tuna / potato salad mixture, along with two egg halves. Season and serve.
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Sweet Chilli Chicken Soba Salad

Lately, I’ve really mixing things up when it comes to the ‘carb’ part of our meals. Brown rice and quinoa are undoubtedly the regulars, or polenta if I’ve made a stew, but when it comes to salads I often go with noodles!

On this particular occasion it was soba noodles that added some carbohydrate to our dinner. And given they only require a couple minutes cooking time, it’s no surprise that I find them handy to have in the pantry.

The salad itself was pretty easy to prepare too. I used some leftover shredded chicken – warmed up with a splash of soy sauce and a good amount of sweet chilli sauce. The salad was then built with crunchy lettuce, shredded carrot and cabbage, cucumber, snowpeas, coriander and some extra red chilli for a little heat. Basically whatever I had leftover in the fridge!

From thought to plate in under 15 minutes = winning!

What about you? Are you a fan of noodles in salad?

Grilled eggplant and lentil salad

I’m going through a bit of a phase.

An eggplant phase.

Yes not the normal sort of phase you might find yourself going through, but its a recent craving that I’ve been more than happy to satisfy.

I suspect it has something do with eggplant’s heartiness. It feels like it adds a bit of bulk to dishes – particularly when you are using it in place of meat, for example.

Take this salad, for instance. So simple to prepare, but quite easily a stand-alone meal (although it would almost certainly work as a tasty side dish too).

I thinly sliced the eggplant, and grilled the slices for 5 minutes or so until soft and golden. Then it was simply a matter of combining the eggplant slices with baby spinach, lentils, capsicum, cucumber and feta – and finishing the dish with a drizzle of balsamic vinegar.

I’d give you a recipe – but there really is no more to it. Just lots of simple, fresh flavours – that come together to make a tasty meal.  Not to mention colourful!

Indian Style Salad

My parents-in-law are now home from their grand overseas adventure – so we wasted no time in scheduling a family dinner over the weekend. For there were lots of baby cuddles to catch up on (and two bigger sisters who had missed their grandparents dearly!)

And, as is proving to be the norm for our family dinners, there was no shortage of food.  We decided to pull together an Indian-style dinner – with spicy lamb shoulder (slow coked for 6 hours) and a tomato / potato curry being the stars. The usual sides – raita, kachumber, rice, naan and pappadums also made an appearance – but I couldn’t resist trying a new dish to throw some green into the mix.

Enter: an Indian-style salad. Inspired by this Jamie Oliver recipe.

Crunchy lettuce, radishes, carrots, spring onions and tomatoes, mixed with a good amount of fresh herbs (coriander and mint). Dressed with toasted spices (fenugreek seeds, curry leaves and mustard seeds), mango chutney and lemon juice.

The salad was finished with crumbled pappadums – adding some extra crunch and a little saltiness.

A lovely little addition to our Indian dinner indeed.  Oh and it made for a pretty good lunch the next day too!

Peach and balsamic honey pork salad

Winter continues, as does our preference for hearty meals at dinnertime to warm us from the inside out. But I came across photos of this salad we made a while back, presumably when the temperatures were a little kinder, and I couldn’t resist sharing it.

A peach and balsamic honey pork salad.

And while I’m conscious that stone fruit is not readily available at the moment, I figure that by adding it to my recipe page it will serve as a good reminder to make the salad  again when peaches and nectarines come into season.

I must say, I’m quite the fan of using fruit in salads. The sweetness of the peaches worked beautifully on this particular occasion – with the slight tartness of the balsamic dressing. It turned out to be a lovely dinner, and would also make a delicious lunch if you had the time.

Peach and balsamic honey pork salad (serves 2)

  • 2 slices sourdough, torn
  • 1 tbs olive oil
  • 200g pork fillet
  • 1 tbs honey
  • 1 tbs balsamic vinegar
  • mixed lettuce leaves (I used baby spinach and rocket)
  • 100g mixed cherry tomatoes, halved
  • 1 peach, cut into wedges
  1. Preheat oven to 180C. Place sourdough on lined baking tray and drizzle with olive oil. Bake for 10 minutes or until golden. Set aside.
  2. Combine honey and vinegar, and set aside.
  3. Season pork and spray with a little oil. Pan-fry for 6 minutes or so, turning, until browned. Transfer to an oven-proof dish, and roast for 8 minutes then pour over the honey and balsamic vinegar and cook for a further few minutes. Remove from oven, and rest in foil for 5 minutes. Slice.
  4. Arrange the salad leaves, tomatoes and peach on two serving plates. Add the sliced pork and toasted sourdough, and drizzle with the pan juices.

Tuna and Edamame Cakes

Well we’ve officially packed up our shorts and t-shirts, and returned scarves, beanies and gloves to pride of place at the front door.

Yes, my friends, Summer has departed and we have jumped head first into frosty mornings and icy windshields. And while cooler months = lots of slow cooked meals making their way to our dinner table, I’ve  got a backlog of recipes and photos from the warmer part of the year that I figure I should cover first.

Such as these salmon and edamame cakes – that I came across in a Taste magazine edition quite some time ago, but quickly added to our weekly meal plan (albeit substituting tuna for salmon).

Because, well, edamame!!  Basically one of my all-time favourite snacks. The girls had a great time podding the beans from their shells on this occasion, although we did lose some to snacks along the way (oh and some stray beans to the floor, too).

The beans that did survive were quickly turned into tasty little “cakes” – with the addition of tinned tuna, panko breadcrumbs,  soy sauce, mayonnaise, green shallots, garlic and ginger. Processed until just combined – shaped into cakes, then coated in some more panko breadcrumbs.

I opted to oven-bake the cakes rather than pan-fry. Partly because I wanted to be able to put them in the oven and go on with some other tasks during the evening without having to stand over the stove, and partly because I didn’t feel like washing up a crumb-crusted frypan afterwards. And while the cakes may not have had the complete crunch that you get from a pan-fried version, a little spray of olive oil before cooking meant they still turned a nice golden colour.

Served with brown rice, greens and some sliced cucumber and extra edamame (picked in a little rice wine vinegar), with extras leftover for the kids’ lunches the following day.  A lovely little mid-week meal indeed.

Tuna and Edamame Cakes (makes 8 cakes) – adapted from here

  • 450g frozen edamame, steamed then podded
  • 420g tinned tuna in springwater
  • 1 1/4 cups panko breadcrumbs
  • 2 tbs mayonnaise (kewpie preferably)
  • 2 green onions, thinly sliced
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp soy sauce
  • 1 egg, whisked lightly
  • Steamed rice, salad, extra mayonnaise and wasabi to serve
  1. Preheat oven to 180C. Line a tray with baking paper.
  2. Process 3/4 of the shelled edamame, along with tuna, 1/2 cup of the breadcrumbs, mayonnaise, green onions, ginger, garlic and soy sauce – until just combined. Shape into 8 cakes.
  3. Dip each cake into the whisked egg, then coat in the remaining breadcrumbs. Place on the lined tray.  Refrigerate for 30 minutes.
  4. Spray the cakes lightly with olive oil, and bake for 20 – 30 minutes, or until golden brown (turning once halfway through).
  5. Serve cakes with steamed rice and salad, and a dollop of mayonnaise and wasabi.

Broccoli Salad with Tahini Dressing

It’s all too easy to turn to the ol’ green salad or Greek salad when guests are due. Well for me anyway.

With this in mind, I’m always on the lookout for new and interesting salads. Something that is fresh, healthy and full with flavour – and well this one definitely hit the mark.

For rather than just relying on the  usual salad base of mesculin, this salad was also filled with another favourite green of mine – broccoli!

Jazzed up with some snowpeas and flaked almonds for crunch and lightly coated in a little sesame oil. Then finished with a creamy tahini dressing on the side.

On this occasion we served the salad alongside some chicken burgers, but it would easily work as a tasty meal  on its own. Definitely a keeper!

Broccoli Salad with Tahini Dressing 

  • Mesculin leaves
  • 1 head broccoli, broken into small florets (and slice the stem thinly)
  • Handful of snowpeas, sliced
  • Handful of chopped fresh herbs (I used parsley and mint)
  • 1/3 cup flaked almonds
  • 1 tbs sesame oil
  • 1/2 cup tahini
  • 2 tbs natural yoghurt
  • 2 tbs white vine vinegar
  • 1 clove garlic, crushed
  1. TO make the dressing, combine the tahini, yoghurt, vinegar and garlic. Add a few tablespoons of water, or until the desired consistency is reached. Set aside.
  2. Steam the broccoli for a few minutes or until slightly softened. Place in a bowl with the lettuce, snowpeas, herbs, and sesame oil and toss to combine.
  3. Arrange the salad on a plate, and sprinkle with the almonds. Serve with the tahini dressing.

Buffalo Chicken Salad with Healthy Ranch Dressing

There have been a lot of salads for dinner in the MCP kitchen of late, but the warmer weather brings with it my general craving for salads. Something cool and crunchy, with an added protein, and a nice homemade dressing – yes nice healthy end to the day when I don’t feel like turning the oven on.

This recipe for a Buffalo Chicken Salad that I came across here caught my attention. A spicy chicken, served on a bed of lettuce, carrots, celery and crunchy gala apples.But instead of going with a store-bought ranch dressing, I decided to make my own – with a couple healthy tweaks.

Greek yoghurt in place of mayonnaise, spiced up with garlic powder, mustard powder and a bunch of fresh herbs. And after playing around with the ingredients for a while, I soon had a blend that I will be sure to make again.

Tangy from the yoghurt, and packed with flavour owing to the fresh herbs, this is one versatile dressing! I think you could quite easily use it as a dip too – just add a little less water…

Healthy Ranch Dressing

  • 1 cup natural yogurt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • a handful of chopped fresh herbs (I used parsley, chopped dill and basil)
  • salt & pepper to taste
  • 2 tbs water*
  1. Combine all ingredients with 1 tbs water. Add more water if you would like a thinner dressing (or keep it thicker if you are using it as a dip).
  2. Store in the fridge until ready to use.