Posted in Recipes

Grilled Haloumi Salad with some crunch!

A week ago, I invented & made this lovely delicious colourful grilled haloumi salad! Yummy that it was! It is quick to make in a jiffy! It is also perfect in this hot weather we are having lately here in Belgium,…

Delicious!

This is & SUPER TASTY SALAD where you can put anything in that you like! I used a combo of 3 sorts of quinoa & raw &cooked veggies & grilled haloumi salad. Perfectly topped with a simple home-made balsamic vinegar dressing! It is THAT SIMPLE! Let’s make it now!

Recipe: For 4 persons

Ingredients:

For the salad:

cold cooked quinoa for 3 persons: I used a combo of white, red & black quinoa that I cooked in some hot vegetarian stock & drained well, put into the cold fridge.

2 thick peeled carrots, peeled into thin wider ribbons

2 spring onions, cleaned & cut up into rings, fresh from the garden

1 can of corn, well-rinsed & drained

1 red bell pepper, deseeded & white bits removed, cut up into cubes

mixed fresh salad leaves from the garden

1/2 cucumber, peeled & cut up finely`

black pepper

some sea salt

1-2 blocks of haloumi, drained well & pad dry, each one carefully cut up into thicker strips

that same peppery extra virgin olive oil

For the dressing:

a good peppery extra virgin olive oil

sea salt

black pepper

a good aged balsamic vinegar

Method:

  1. Take your cold cooked quinoa out of the fridge & add all other veggies to it except the salad leaves! Mix well & season a bit with black pepper & some sea salt. Place back into the fridge for at least 1 hour.
  2. Heat grill pan up on high heat. side. Take chopping board & place all strips of haloumi on it. Brush one side with that lovely olive oil & wait until grill pan is extremely hot. When hot, place your oiled haloumi strips onto the hot griddles of the pan & grill for at least a few minutes each. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1-2 minutes more. Turn, heat off.
  3. At the same time, make the simple quick dressing. Take a fitted jam pot & add all ingredients. screw lid on & shake jam pot up & down a few times to let the ingredients mingle. Taste. It must taste lovely!
  4. Plate up. Place mix of salad leaves all over each plate. Place 2 spoonfuls for more of your quinoa-veggies mix on top of the salad leaves & arrange 4 haloumi slices per plate. Now, just before serving, drizzle a few teaspoons of the dressing all over your quinoa salad but not over your haloumi, please! Enjoy, with loved one’s & a nice glass of chilled grenache rosé!

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Posted in Gardening, Recipes

Healthy Lunch Salad!

Yesterday, I invented this lovely healthy lunch or dinner. I even eat it like breakfast this morning! 🙂 So good, So yummy! You can eat it just like this but I will give you few other options too, just the way you like it! 😉 Doesn’t it look lovely?

Yummy food!

This recipe is super easy to make & you can serve it just like this, the easy way or add some other things in. I will show you at the end of this recipe with yummy suggestions!

Let’s make this recipe!

For 5 persons

Ingredients:

For the salad:

dry rinsed quinoa, enough for 5 persons

2 spring onions, washed, cleaned & cut up into rings (white & green part)

1/2 fresh cucumber, peeled & each round cut up into 4 pieces

about 10 small tomatoes, each one cut up lengthways into 2

1 + 1/2 stalk of green celery, cleaned, cut up into smaller pieces

black pepper

some Maldon sea salt

fresh washed, spun dry, young salad leaves from the garden, like yellow purslane, mustard greens, cut away green salad leaves, cut away red salad leaves, …

fresh washed, spun dry, herbs from the garden like chives, chervil, …

For the dressing:

3 tablespoons of a fruity extra virgin olive oil

1 + 1/2 tablespoon of a good aged balsamic vinegar

5 grins of black pepper

a few pinches of Maldon sea salt

Method:

Cook quinoa according to packet instructions & add celery bits too. I added a bit of a good vegan stock to it. Cook until just al dente. Drain excess water, if you need to. Drain well. Spread quinoa & cooked celery bits onto a big plate & place into the fridge to, cool down completely, for at least 1 hour. After that, add cucumber, spring onions & tomatoes. Mix it through the quinoa. Season with some black pepper & some salt, but not too much. Place back into the fridge to cool down a bit more.

Make the dressing. Place all ingredients into a fitted empty jam pot & screw lid on. Shake jam pot up & down a bit & taste. It has to taste fab!

Plate up! Place a lot of the mixed salad leaves & herbs onto your plate. Spoon the quinoa-veggies mix on top, in the middle of your plate, as much as you like. Finally, spoon your dressing all over your quinoa-veggies mix. Let’s eat! MMMM!

Variations:

  1. Eat it like this + dressing + some lovely vegan feta or real marinated feta cubes!
  2. Eat it like this minus the dressing + serve with some good organic pork gyros with some added red bell pepper strips fried in olive oil!
  3. Eat it like this + dressing + poached organic chicken fillets!
  4. Eat it like this + dressing + roasted white fish or roasted salmon!
Posted in Recipes

Lovely Salad for you!

A few days ago, I invented these lovely salads & served them with a simple home-made olive oil-white wine vinegar dressing!

Will you join me?

Recipe: For 2 persons

Ingredients:

For the salad:

2 big Belgian endives (witlof), washed, cleaned, big hard core removed, finely shredded/ 1 endive per plate

2 handfuls snipped fresh garden cress/ 1 handful per plate

1 big carrot, peeled & shredded into longer slices, see photo above/ 1/2 carrot per plate

2 juicy apples, washed, cored, sliced thinly / 1 apple per plate

12 juicy raspberries or other red fruit / 6 per plate

For the dressing:

4 tablespoons of a fruity extra virgin olive oil, the best one you have

1 + 1/2 tablespoon of a good quality white wine vinegar

sea salt

black pepper

Method:

  1. Arrange each plate with the top ingredients. Arrange them the way you like it, see photo!
  2. Make your dressing. Take a smaller jam pot & add olive oil, white wine vinegar, a pinch or 2 of sea salt & some grins of black pepper. Place fitted lid on & shake jam pot & few times up & down. Taste. It must taste super!
  3. Drizzle some of your dressing over the top of each plate, in a circle! Leave to stand for 5 minutes & dig in, best with a loved one! Enjoy! 🙂 Simple but excellent flavours!

 

Posted in Gardening, Recipes

Seasonal Salad for you & me!

Peter & I still have got many fresh figs from our tree & we need to use them up before they get bad. This is one of the Seasonal salads that we have made often lately. This tasty salad is fast & easy to make & made in 10 minutes, inclusive the easy delicious dressing! 🙂 You see?

MMMM!

Recipe: For 2 salads

Ingredients:

For the salad:

4 handfuls of mixed young salad leaves like rocket, dark salad leaves & lamb’s lettuce, cut up a bit

16 fresh raspberries, 8 per plate

1/2 block of a good feta’s cheese, crumbled into bite-sized chunks

2-3 ripe fresh figs, cleaned up, outer flesh removed & cut up

4 pieces of thinly sliced smoked ham so 2 pieces per person

that same peppery extra virgin olive oil as below for the dressing

For the dressing:

3 tablespoons of a good organic peppery extra virgin olive oil

5 grins of finely milled black pepper

a few pinches of Maldon sea salt

1 + 1/2 tablespoon of a good aged balsamic vinegar

Method:

  1. Take a fitted bowl for the salad leaves & drizzle a bit of that peppery extra virgin olive oil over it. also some balk pepper & a pinch of sea salt. Mix it all together with clean hands. Wash your hands.
  2. Place oiled salad leaves onto a clean white plate, evenly spread out. Do the same with the other plate. Arrange your raspberries over your plates, on the outer edges. Snug some pieces of that yummy feta besides it. This is about 8 pieces per plate. Snug the smoked ham in the middle of each plate & finally, place fresh fig pieces in the center of each plate.
  3. Just before serving, make the dressing. take a fitted jam pot & add all ingredients. Screw fitted lid on & shake jam pot up & down a few times or until the oil & vinegar has mingled well. Taste. It must have a kick & must have a good balsamic flavor! Drizzle a bit of the dressing all over each plate, in a circle but not on the figs! Enjoy with a loved one! MMMM!

 

Posted in Gardening, Recipes

A Fruity Seasonal Salad for you & me!

This lovely delicious salad I created a few weeks ago. We came back after a long weekend away & what were e going to eat? We watched in our garden, fridge & pantry & I came up with this:

This was super delicious!

Recipe: For 4 persons

Ingredients:

1 ripe cavaillon melon, peeled, deseeded, cut up into parts

organic smoked ham, thinly sliced

3 fresh big juicy tomatoes, from the garden, sliced

a big handful of fresh blueberries, from the garden

2 handfuls of fresh red currants, from the garden

fresh strawberries, from the garden, each hulled & cut up into 2 to 4

big bunch of fresh salad leaves, like friséé, rocket, red roach leaves, … straight from the garden, well washed & spun dry

a fruity extra virgin olive oil

Method:

  1. Take 4 large plates & place a mix of the fresh salad leaves in the middle of each plate. Arrange about 3-4 tomato slices on the outside of the salad. In the middle, you place 2 -4 melon slices. Arrange the smoked ham slices loosely on top of them.
  2. Place your strawberry pieces & blueberries around the plate, the way you like it! 😉 Scatter your red currants on the plate too, but not too much! You don’t want too much sourness on your plate! Just before serving, drizzle a few drizzles of that fruity extra virgin olive oil all over the top of each plate! Enjoy with loved one’s! MMM! 🙂

 

 

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Posted in Gardening, Recipes

Vegetarian Pantry Salad!!!

A few days ago, I invented this lovely fruity seasonal vegetarian salad using 2 fruits & marinated sheep’s feta cheese. I looked what I had in my pantry & fridge & this is what I came up with! 🙂

This is one lovely easy salad to make. It took me 10 minutes to prepare! Yum!

Recipe: For 2 plates of delicious salad!

Ingredients:

2 large big juicy red tomatoes, sliced into thicker slices

1/2 large cucumber, peeled, cut into thinner rings & each ring cut up into 4

about 16 seedless grapes: 8 per plate

a handful fresh washed spun dry red currants ( from my own garden)

marinated mediterranean sheep’s feta cheese, drained, about 8 pieces per plate/ so 16 in total

black pepper

mixed young salad leaves  (+ red orach leaves, leaves & flowers of the East-Indian Cherry from own garden)

keep the oil marinated sheep’s feta

Method:

  1. Plate up like photo above & finally drizzles some of that marinating oil all over your salads, but not on top of the red currants! Enjoy with a loved one! You have everything that you want in this gorgeous tasty salad. You have the sweet flavor of the tomatoes & seedless grapes, the more sour flavor of the red currants , the more salty flavor of the sheep’s feta & the crunchy bit of the mixed salad leaves & flowers. Enjoy with a big smile on your face! This is lovely paired with a chilled dry granache rosé. MMM,… Like what you see & want to stay updated through email? Join 1,850 email subscribers now!!! It is free + Get my free E-Book: Healthy Vegan Christmas!!!Click the link here below to subscribe!!!  http://eepurl.com/bSJtUr

 

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Posted in Recipes

Simple Haloumi Salad!

A few days ago, I needed to use up a few things in my fridge so I ended up by making this simple haloumi salad for the 2 of us. It is a filling vegetarian salad but not too rich or heavy so ideal to eat in the evening. I topped it with a simple fresh lemon juice dressing to bring out the yummy flavors!! Doesn’t it look lovely?

Join me!

This is so delicious!!!!!! MMMM! You could also add toasted nuts in here of some fruit,…It is up to you! 😉

Recipe: For 2 persons

Ingredients:

For the dressing:

5 tablespoons of a fruity extra virgin olive oil

2 tablespoons fresh lemon juice

8 grins of finely milled black pepper

4 grins of milled sea salt

For the salad:

1 pack of haloumi cheese, packet cut open, dept dry on double kitchen paper, carefully sliced into slices about 1 cm thick (5-6)

2 witlof , cleaned & hard core cut out, using the leaves, 1 per plate

2-3 Little gem lettuce heads, opened into the leaves, 1 + 1/2 per plate

2 handfuls of fresh cleaned lamb’s lettuce, 1 hand per plate

1/2 big red bell pepper, cleaned, pits & white bits removed, cut up into smaller chunks

Method:

  1. Make the dressing first. Place all ingredients for the dressing into a fitted jam pot. Screw the lid on & shake your pot up & down & up & down or until the ingredients are well mingled. Taste. It has to taste a bit pungent & sharp!
  2. Heat your grill pan on high heat. Take a chopping board & place your slices of haloumi on it. Brush the top of your haloumi slices in with that same fruity oil. This is easily done with a small silicon pastry brush. When grill is really hot, place your haloumi slices quickly onto the hot griddle. With help of a fork, push your slices onto the hot grill. After a few minutes, before turning them over, brush this upside with oil & with help of a fork grill the other side. After 2-3 minutes, the slices are fully roasted.
  3. In the meantime, arrange your 2 plates, like photo above. Arrange 3-4 grilled haloumi slices onto each salad & just before serving, drizzle a few teaspoons of that yummy dressing over the haloumi & all over your salad, in a spiral! Enjoy directly with a loved one! MMM!

You might like other haloumi recipes:

  1. Grilled haloumi salad with herby chickpeas
  2. Scrumptious Seasonal rapini salad
  3. Vegetarian tasty salad
  4. Vegetarian Haloumi Burger