Salad Fever! So, my hubby had to go to Hong Kong for a couple of days this weekend so I thought, yes perfect opportunity to work on adding some salads to my blog. This salad is fresh, simple, quick and easy. The watermelon adds beautiful colour and freshness and these flavours works beautifully together. This is a great salad for a nice sunny summer lunch. This recipe can serve 2 people.
3 cups watermelon, diced
1/3 cup feta cheese
1/2 cup fresh mint leaves
1/2 small red onion, thinly sliced
juice of 1 lime
Mix all the ingredients together and squeeze over the fresh lime juice. Serve immediately. It’s that simple
This salad is very filling and it is definitely a whole meal in itself. Prep work of course a bit longer than normal salads as we need the chicken to be cooked properly. I spice the chicken up quite a lot but the lemon may breaks through that spice amazingly and lemon and chicken together is a perfect combination in my eyes. This recipe serves 2.
2 boneless chicken breasts, skin removed
1.5 tbsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
zest and juice of 1 medium lemon
1/4 cup olive oil
Mix all the ingredients together and allow the chicken to marinade for 15 minutes. Pre heat a griddle pan. Also pre heat your oven to 200 degrees Celsius. Once the chicken is marinated fry in the hot griddle pan for 10 – 15 minutes depending on the size of your chicken breasts. I like to fry it until it gets that char on the outside. Transfer the chicken to a pre heated oven and cook for another 10 minutes. Remove from oven and allow to rest while you make the salad and mayo.
Fresh lettuce/leaves of your choice
1 avo, diced
1/2 small red onion, thinly sliced
1/4 feta cheese, crumbled
Assemble the ingredients on a plate and top with your chicken breast.
zest and juice of 1 small lemon
1/3 cup mayo
Mix together and adjust the lemon juice or mayo as needed. Serve with your salad and enjoy.
Prawn and the avo works great together. With the added spice and acidity it comes together beautifully to compliment the prawns. I bought fresh prawns, obviously removed the poop shoots and I kept two of them whole with the heads on as I think it makes it looks nice on the plate. This recipe serves only 1, so do adjust accordingly.
6 – 8 small prawns
zest of 1 lime
1/2 tbsp chili powder
1/4 tsp cayenne pepper
2 tbsp olive oil
Prep the prawns and marinate in the above mentioned ingredients for 3 – 5 minutes while you wait for your pan to heat up. Cook on a hot pan for 2 – 3 minutes turning over half way through. Allow the prawns to get that beautiful red colour before removing from heat.
1 avo diced
fresh Asian salad mix
1/2 small red onion, finely sliced
Combine the above ingredients together and top with the cooked prawns.
1/2 large red chilli, finely chopped
juice of 1 small lime
1 tbsp olive oil
small pinch of salt
freshly ground black pepper
Mix the ingredients for the dressing together and drizzle over your completed salad. Serve and enjoy
Recipes are not always about making things difficult and complicated, it is also about finding ideas and flavours that works together well. This is a great quick and easy salad to whip together. It works really well as a cold starter. I hope you all enjoy this combination of flavours. This recipe serves 1 so adjust accordingly.
2 fresh figs
1/4 cup blue cheese, crumbled
4 slices of prosciutto
fresh rocket leaves
honey to serve
Remove the stem at the top of the figs and cut into quarters but not all the way through. Push the sides of the figs with your fingers to make it open up. You don’t have to do it this way but I think it looks beautiful. Arrange the ingredients on a plate and drizzle with the honey making sure to drizzle the figs especially. Serve and enjoy.
I found beautiful organic Australian beetroots at the shop and I just had do a beetroot salad. It does take some time to prepare, so should you be in a rush you can buy the store bought pre-cooked beetroot. For me I enjoyed going through the whole process and I had the time. I was very, very happy with the results. This really is a wonderful salad, crunchy beetroot, crunchy lettuce and soft creamy danish feta. Yum!
3 – 4 small beetroots
1 tbsp salt
1/2 tbsp sugar
1/3 cup danish feta, crumbled
1 – 2 cups asian salad mix
1/8 cup coarsely chopped almonds
balsamic vinegar to serve
Boil the beetroot in a big pot of boiling water, salt and sugar for one hour or until tender. Remove from the pot and allow to cool for a few minutes. Using paper kitchen towel rub the skin off the beetroot and slice.
Combine the rest of the ingredients, add the beetroot and drizzle over some balsamic vinegar. Serve and enjoy.
Breakfast is served! So these are basically mini quiches wrapped in yummy bacon. Very quick and easy to make. Serve with some fresh juice and coffee and you’ll be ready to face the long day ahead. I made a mixture of different flavours. Some with just the basic scrambled egg mixture, some with cheddar and roasted tomatoes and some with balsamic onions and blue cheese. once you have the base egg mixture the choices are endless.
12 slices of streaky bacon
7 large eggs
1/4 cup milk
1/4 cup grated parmesan
salt and black pepper
Pre heat the oven to 190 degrees Celsius. Grease a twelve cup muffin tin and wrap the bacon around the edges. In a large bowl, whisk together the rest of the ingredients and pour into the bacon wrapped muffin cups, about 3/4’s full. Now you can start adding the additional ingredients your heart desires. Whether it is a bit of grated cheddar or some balsamic onion and blue cheese, go mad. Cook in the oven for 15 – 20 min or until the egg has set.
1 tbsp olive oil
1 onion, sliced
1 tsp brown sugar
1/3 cup balsamic vinegar
Heat the oil in a pan and fry the onions until they start turning translucent. Add the brown sugar and stir until dissolved. Now add the balsamic vinegar and allow to cook until it has become sticky. It is super yummy