Couscous with dried apricots and roasted butternut squash

November 3, 2013February 8, 2016 Belinda

Another Ottolenghi gem. I love this combinations of Fall flavors.

1 large onion, thinly sliced
6 tbsp olive oil, divided
Scant 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 cups uncooked couscous
1 cup chicken or vegetable stock
pinch of saffron threads
3 tbsp fresh tarragon, coarsely chopped
3 tbsp fresh mint, coarsely chopped
3 tbsp Italian parsley, coarsely chopped
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon
Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 F
Place the onion in a large frying pan with 2 tbsp of the oil and a pinch of salt.
Saute over medium high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just enough to cover them. Soak them for about 5 minutes, then drain and cut into 1/4 inch dice.

Mix the diced squash with 1 tbsp of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron threads. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tbsp of olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon juice. Mix well with your hands, trying not to mash the butternut squash.
taste and add salt and pepper if necessary.
Serve warmish or cold

Gluten Free · Nuts · Salad · Vegetable sides · Vegetable-related

Zucchini, feta, pine nut and caper salad

October 19, 2013December 31, 2025 Belinda

This is such a divine combination and wonderful with grilled or roasted meats. After you have made it a couple of times you can start experimenting and add Kalamata olives, roasted red peppers, basil, scallions…. Limitless possibilities.

Serves 4 (at most)

For the zucchini
1lb 4oz small zucchini, cut lengthways into fairly thin slices
1/4 tsp dried red chili flakes, optional
1 tbsp extra virgin olive oil

For the dressing
4 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp balsamic vinegar, plus extra to taste
1/2 tsp lemon zest, grated
1 – 2 cloves garlic, finely chopped
1 tbsp fresh mint, chopped, plus a few whole leaves for garnish
2 tbsp Italian parsley, chopped
2 tbsp capers, rinsed and soaked in cold water for 10 minutes, then drained

To serve
7 oz Greek feta cheese, crumbled
4 tbsp pine nuts toasted

For the zucchini: Put the zucchini in to a colander and toss with 1 tsp salt.
leave for 30 to 60 minutes to drain in the sink, then rinse and dry on paper towels.
Season with lots of pepper and the chili flakes, if using. Add the oil and toss to coat.

Heat a griddle pan or a frying pan until hot and grill the zucchini for 4 to 6 minutes, turning once until well browned and just tender. Transfer to a dish.

For the dressing: Put the oil, lemon juice, balsamic vinegar, lemon zest, garlic and chopped mint and parsley in a bowl and whisk well.
Stir in the capers and pour the dressing over the zucchini.
Cover and set aside for 30 to 60 minutes for the flavors to marry.

To serve” just before serving, mix in the feta cheese and serve sprinkled with the pine nuts and a few mint leaves.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides · Vegetable-related

Asparagus, orange and goat cheese salad

October 15, 2013February 7, 2016 Belinda

Light and so gorgeous! It’s also lovely with some sliced cooked beets added.

Serves 4

11 oz thin asparagus spears
1 1/2 cups watercress or baby arugula
1/2 small red onion, very thinly sliced
1 orange, cut into 12 segments, pith, pips and skin removed
1 tbsp fresh orange juice
1 tsp finely grated orange zest
1 tsp sugar
1 tbsp red wine vinegar
2 tsp poppy seeds
2 tbsp good olive oil
2 1/2 oz soft goat’s cheese

Cook the asparagus in boiling water for 1 to 2 minutes or until just tender. Rinse under cold water to cool, then combine with the watercress or arugula, red onion and orange segments on a serving dish
Combine the orange juice, sugar, red wine vinegar and 1 1/2 tsp poppy seeds in a pitcher.
Whisk in the oil with a fork until combined and drizzle over the salad.
Crumble the goat’s cheese over the salad and season to taste with salt and pepper.
Sprinkle the remaining 1/2 tsp poppy seeds over the salad before serving

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

August 24, 2013September 9, 2022 Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

Do-ahead · Grains · Salad · Vegetable-related

Roasted vegetable couscous salad with harissa-style dressing

August 20, 2013September 9, 2022 Belinda

I am not a vegetarian but seem to have a lot of vegetarian recipes on this blog. I adore vegetarian food and always feel better when eating it, I just can’t do without the other stuff!

This is one of, if not the best vegetarian salads you can make.
Delia Smith is a genius in combining these vegetables, lettuces and grains into something you will remember for a long time.

Serve 4 as a main or 8 as a starter

For the roasted vegetables
1 small eggplant
2 medium zucchini
1lb cherry tomatoes, skinned, if you have the patience!
1 small red pepper, cut into 1 inch squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch squares
2 fat cloves garlic, crushed
2 tbsp fresh basil leaves, torn so that they stay visible
3 tbsp extra virgin olive oil
2 oz pitted Kalamata olives, chopped
1 heaped tbsp capers, drained
salt and freshly ground black pepper

For the couscous
10 oz medium couscous
18 fl oz vegetable stock, put on to boil. (If you are not vegetarian, it’s nice to use chicken stock)
4oz firm goat’s cheese
salt and freshly ground black pepper

For the salad
1 x 3oz packet mixed lettuce leaves (such as lettuce, cilantro leaves, flat leaf parsley, arugula, spring mix etc)

For the dressing
4 fl oz extra virgin olive oil
1 rounded tsp cayenne pepper
2 level tbsp ground cumin (I use home roasted)
2 heaped tbsp tomato puree
4 tbsp fresh lime juice (about 2 limes)

To garnish
1 level tbsp black onion seeds

You will need a large shallow roasting tin for the vegetables

First, prepare the roasted vegetables;
Prepare the eggplant and zucchini ahead of time by cutting them into 1 inch dice, leaving their skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for a hour so that some of the bitter juices drain out (Put a bowl underneath to catch the liquid)
After that, squeeze out any juices left and dry the dice thoroughly in a clean cloth.

Preheat the oven to 475 F
Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onions in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the olive oil to get a good coating and season well with salt and pepper.
Place the tin on the highest shelf in the oven for 30 to 40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.

When you’re ready to assemble the salad, first place the couscous in a large heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
Meanwhile cut the cheese into sugar-cube sized pieces.
Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving pitcher.

To serve this wonderful salad, place the couscous in a large, wide salad bowl, (a clear bowl is lovely so you can see the layers, see the picture)
Gently fork in the cubes of cheese along with the roasted vegetables.
Next arrange the salad leaves on top and just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

Note – Onion seeds look gorgeous on this salad, but beware, they can get stuck in your teeth which can make you look like you have a mouth full of fillings!

Fruit · Gluten Free · Salad

Grilled peach, onion and bacon salad with buttermilk dressing

August 18, 2013February 11, 2016 Belinda

The peppery addition of arugula to this is lovely and spicy. With all the great summer peaches around, this is a winner. If the white peaches are looking better than the yellow, replace the onion with red onion for good color contrast.

1/4 cup mayonnaise
1/4 sup sour cream
1/4 cup buttermilk
2 tbsp chopped mint
2 tbsp chopped Italian parsley
2 tbsp snipped chives
1 tsp apple cider vinegar
Salt and freshly ground pepper
1lb thickly sliced bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
3lbs Vidalia onions, or other sweet onions, cut into 1 inch thick slabs
Extra virgin olive oil, for brushing
4 large, ripe peaches, cut into 1/2 inch wedges
2 – 3 cups baby arugula, for serving

Preheat the oven to 325 F

In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne pepper. Bake for about 25 mins, until caramelized. (the bacon will crisp as it cools). Let cool, then cut or break the bacon into bite-size pieces.

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over a moderate heat, turning occasionally until softened and browned.
Separate the onions into rings.

Brush the peaches with olive oil and grill over a moderately high heat until tender, 2 minutes.
Transfer to a plate.

On a large serving platter, arrange the arugula in a layer. Top with the peaches, onions and bacon.
Drizzle the dressing over the salad and serve

Asian flavors · Do-ahead · Gluten Free · Grains · Salad · Vegetable-related

Crunchy Thai quinoa salad

August 17, 2013December 6, 2024 Belinda1 Comment

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins