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!

Warm mushroom and spinach salad

hello, I’m here! *waves* Just a little overwhelmed by life at the moment. Although I am very pleased to report that with only 2 days left at work things are finally starting to calm down and work their way into place. So much so that Mr BBB and I even managed to get out for a much needed walk this evening. P2150001 (37 weeks tomorrow yay!) It was rather slow, but ever so glorious. And most certainly missed after the busy week we just put behind us. A little while ago I was approached to create a recipe for the Australian Mushroom Growers’ Association as part of their Summer Mushroom Campaign. IMG_4720 Being both a mushroom fan, and keen to get a veggie-fied meal on the menu this evening, I figured there was no better time than the present. IMG_4719 On the menu… IMG_4732 Warm mushroom and spinach salad. IMG_4739 With only 2 main ingredients, mushrooms and spinach, and the help of a variety of spices, the dish came together in no time at all. IMG_4724 The ‘shrooms… IMG_4725 The spices… IMG_4726 And the spinach… IMG_4727 Simmered until soft. IMG_4730 And we had ourselves a rather tasty mushroom side dish indeed. IMG_4733 The mushrooms soaked up the various spices really well, providing a spicy hit with every mouthful. IMG_4741 And although we served these as a side dish to accompany some roast lamb… IMG_4735 I would have probably been quite happy to eat the whole plate by itself too! IMG_4732 Delicious! (oh and head over to the Summer Mushroom Campaign website for even more ‘shrooms recipes!) Warm mushroom and spinach salad (serves 2 generously)

  • 500g cup mushrooms, quartered
  • 1/2 tsp mince garlic
  • 1/2 tsp minced ginger
  • 1 tsp dried oregano
  • 1tsp curry powder
  • 1 tsp paprika
  • 100g baby spinach
  1. Heat a little olive oil in a medium frypan, and add mushrooms.
  2. Add the spices, stirring to coat well, and cook over a medium heat until the mushrooms have softened and reduced in size (they will release some moisture at this point).
  3. Add the spinach, and continue to cook until the spinach has wilted and any moisture has evaporated.
  4. Serve warm.

What about you? Are you a fan of mushrooms?

Warm spiced carrots and chickpeas

Training: Yoga 1.5 hoursIMG_9603 I was going to call today a “rest day”, but as the day progressed I found myself craving a good stretch. One glance at the gym timetable and I had my answer…a 5.30pm power yoga class. And boy was it perfect. 90 minutes later and I was positively stretched, bended and yoga-fied. A great start to the weekend. Which reminds me of another highlight of our recent long weekend. Some friends invited Mr BBB and  I over for a roast lunch. Not wanting to turn up empty handed, I asked what we could bring.  “A vegetable side dish” was the response. Knowing they had already organised the roast vegetables, I decided to get a little creative in the kitchen. The dish needed to be warm, vegetable based, and quick. IMG_9615 And warm spiced carrots and chickpeas turned out to be just the dish I was looking for. IMG_9600 Spices, vegetables and chickpeas…  IMG_9601 Simmered together until soft, warm and full of flavour. IMG_9608  The rich tomato sauce worked really well with the other spices, IMG_9609 And the chickpeas made quite the hearty side dish. IMG_9617 This is definitely one dish that I will be making again. IMG_9619 Perhaps it could even be the main meal next time! Warm Spiced Carrots and Chickpeas (serves 8 as a side dish)

  • 1 tbs olive oil
  • 1/2 tsp cumin seeds
  • 1 onion, diced
  • 1 cloved garlic, minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 2 carrots, diced
  • 1 red capsicum, diced
  • 2 tomatoes, diced
  • 1 cup water + extra
  • 2 tins chickpeas, drained and rinsed
  1. Heat olive oil in a large pan over a medium heat. Add the cumin seeds and fry for 20 seconds.
  2. Add the onion and garlic, and sauté until soft.
  3. Add paprika, cumin, coriander, turmeric and stir to coat the onion. Cook for 1 minute.
  4. Add the carrots, capsicum, tomato and water, stirring to coat in the spice mixture. Reduce heat and simmer for 5 minutes.
  5. Add the chickpeas, and continue to simmer for 20 minutes. Add more water if the mixture dries out too much.

What about you? What are your favourite vegetable side dishes?