Moroccan Carrot Salad with Harissa and Avocado

October 20, 2018 Belinda

This recipe is from the food blog “Alexandra Cooks” and is such a lovely combination of flavors and textures, especially served with garlic rubbed ciabatta toast.

Screen Shot 2018-10-19 at 5.24.06 PM

3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled
1 tsp cumin seeds
2 cloves of garlic, minced
Harissa to taste, I use about 1/4 cup of homemade Harissa, but I suggest starting with a teaspoon if using store-bought.
1/2 tsp sugar
½ tsp kosher salt
1/4 cup olive oil
3 tbsp lemon juice (from about 1 lemon)
½ cup finely chopped flat leaf parsley or cilantro or a mix of the two
1 avocado, halved and thinly sliced

Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.

In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, Harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.

Pour the dressing over the carrots and mix. Add the herbs and mix again.
Add the avocado, if using, and toss again. Serve immediately or let stand for an hour or so before serving.

Note: If you would like to make this ahead of time, hold the avocado until just before serving.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Whole30 compliant

Sweet basil dressing

September 21, 2018September 7, 2022 Belinda1 Comment

This is a non-dairy, but creamy dressing (from blogger, littlebitsof.com) which is sweetened by the pureed dates and is gorgeous over chicken or salad.

Screen Shot 2017-06-04 at 7.16.49 AM

Serves 4

1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp garlic powder
2 pitted Medjool dates, soaked in hot water to soften
1/2 tsp coarse salt
1/2 tsp ground pepper

Combine all the ingredients in a blender and blend on high until the dates are broken down and the dressing is smooth and creamy.
Drizzle over salad or chicken.

Asian flavors · Dairy-free · Salad

Herby, peanutty, noodly salad

March 31, 2018 Belinda

Another interesting salad with a bright and zingy dressing. The fresh mint really makes it too.

Screen Shot 2018-03-31 at 3.29.03 PM

1/2 cup lightly salted peanuts
7 oz buckwheat soba noodles
5 oz snow peas
1/2 cucumber
6 green onions (scallions)
a small bunch mint, coarsely chopped
a small bunch fresh cilantro, coarsely chopped

For the dressing:

2 tbsp brown rice vinegar
Grated zest and juice of 1/2 lemon or 1 lime
1 small fresh red chile, de-seeded and finely chopped
1 garlic clove, finely chopped
1 tsp brown sugar
1 tsp toasted sesame oil
1/2 tsp soy sauce or Tamari, plus extra to serve

Coarsely chop the peanuts and set aside.
Cook the noodles per the package instructions. Drain and rinse under cold water. Drain again and set aside.

Meanwhile, make the dressing. Combine all the dressing ingredients in a large bowl and whisk to combine.
Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.
Add the snow peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.
Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.
Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.
Serve with soy sauce or Tamari at the table for people to add to their bowls.
An extra drizzle when serving really makes this salad sing. Enjoy!

Dairy-free · Salad · Uncategorized

Crunchy fennel salad with grapes, dates, olives and almonds

October 11, 2017 Belinda1 Comment

This is a really fabulous and interesting salad with wonderful texture and flavor. It’s so quick to make and has a real “wow” factor

Screen Shot 2017-10-10 at 8.11.38 PM

Serves 4

1 cup thinly sliced fennel (make sure you cut off the hard core)
1 cup red seedless grapes, cut in half
3 oz green unstuffed olives, pitted and quartered lengthways
5 Medjool dates, pitted and sliced thinly lengthways
juice of a medium lemon
1 tbsp good olive oil (or a little more if you like)
salt and pepper to taste
3 oz toasted slivered almonds
2 oz shaved pecorino romano cheese

Combine the fennel, grapes, olives and dates in a medium sized bowl.
Drizzle with the olive oil and lemon juice and season with salt and pepper.
Toss to coat evenly.
Just before serving, mix in the toasted almonds and pecorino cheese.

Serve

Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Roasted cauliflower with olives, currants and tahini dressing

January 7, 2017May 2, 2021 Belinda

This is a really tasty and well balanced recipe with a lot of interesting flavors going on. It’s terrific for those on the Whole 30 program, as my husband and I are and is fairly simple to put together.

Serves 4

1 large cauliflower (about 3lbs), trimmed and cut into florets
6 tbsp extra-virgin olive oil or more if you feel it needs it.
1 tbsp roasted ground cumin seed
Fine sea salt
1/3 cup currants
1/3 cup coarsely chopped Kalamata olives
1/3 cup coarsely chopped fresh mint
1/3 cup toasted slivered almonds

Tahini Dressing
1/3 cup tahini
3 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp fine sea salt
2 tbsp water, plus more as needed

Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil, cumin seed and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 25-30 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Keep aside some of the olives, currants and mint so you can decorate the top of the salad after tossing it in the dressing.
Toss the warm cauliflower with most of the dressing. Add most of the currants, almonds, olives and mint and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives, almonds, currants and mint

Serve warm or at room temperature.

Appetizer Vegetarian · Do-ahead · Holiday Food · Salad

Fig “carpaccio” with blue cheese, walnuts & white balsamic

September 6, 2016September 7, 2022 Belinda

I have always thought of figs as rather bland and pulpy until we planted our own tree several years ago and now walk out into the garden to pick over 15 per day through the season.
This is such a super and different way of eating them. Thanks to Matt Wilkinson.

Serves 2, sharing

5 ripe figs, cut in half
2 oz blue cheese; I like to use a creamy gorgonzola.
10 walnuts, toasted and chopped
8 basil leaves, washed and torn
2 tbsp white balsamic vinegar (or if you can’t get it, regular balsamic vinegar)
2 tbsp good-quality olive oil
1 tbsp pepitas (pumpkin seeds), toasted
good pinch of salt flakes
a few turns of white pepper
2 slices bread, toasted on a char-grill

Take two sheets of baking paper, each about 12 inches long. On one sheet place the figs, flesh side down, then cover with the other piece of baking paper. Now gently smash the figs using your fingers until they are flat. Once smashed, take off the top layer of paper, leaving the figs on the bottom sheet.

Turn the bottom sheet of paper upside down on to a plate, then gently remove the paper. Now crumble the cheese over the figs, then scatter with the walnuts and basil.

Drizzle the vinegar and olive oil all over, then sprinkle with the pepitas, salt and pepper. Serve with toasted bread on the side.

Appetizers · Salad

Peach, crispy prosciutto, olive and mozzarella salad

August 24, 2016August 25, 2016 Belinda

During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.

Serves 4

* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge

1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn

For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve

In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften. Season lightly with salt, then transfer to a large salad platter.

Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)

For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper

Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.

Do-ahead · Gluten Free · Salad

Bacon, avocado and corn salad

February 9, 2016September 7, 2022 Belinda

This has got to be the headiest combination of ingredients and although simple to make, your guests will adore this and there will never ever be any leftovers! The recipe uses a Mexican cheese called “cotija” but you can easily substitute feta cheese.

Serve 4 to 6

5 strips of thick-cut bacon
4 ears corn, husks and silks removed
3 oz cotija or feta cheese
2 tbsp chopped fresh cilantro
Juice of 1 lime
1 good sized Hass avocado
salt and pepper to taste

Fry the bacon strips on both sides until crisp. Transfer to a paper towel-lined plate to dry and remove all but 1 tbsp of the bacon fat from the frying pan.
Cut the kernels from the corn cobs and put into the frying pan with the 1 tbsp bacon fat.
Cook over medium-high heat for about 5 mins or until slightly golden-brown. Turn off the heat and tip the corn into a nice serving bowl, leaving behind as much of the bacon fat as possible. Let the mixture cool to room temperature.
Crumble in the cotija or feta cheese and add the cilantro and lime juice.
Roughly crumble the bacon into the corn mixture and toss to combine.
Cut the avocado flesh into 1/2 inch cubes. Put the avocado cubes into the frying pan and gently toss.
Taste and season with salt and pepper. Serve immediately at room temperature or refrigerate for later.
Bring to room temp before serving

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Vegetable-related

Cumin, avocado and corn salsa

February 9, 2016September 7, 2022 Belinda

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.