Category Archives: SALADS

Halloumi and watermelon salad

Halloumi and watermelon salad

Halloumi and watermelon salad, sprinkled with fresh mint leaves on the top, is light and perfect for a warm summer’s evening. A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour. Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate.

Hot smoked trout salad

Hot smoked trout salad

Trout is a favourite fish with anglers. There are many types of trout found around the globe. Rainbow trout is a fish native to the USA and is popular with fish farmers because it is relatively easy to breed. Steelhead trout – a sea-going rainbow trout – is also found in the USA. Brown trout is native to the British Isles and is organically farmed, making it readily available. Trout can have an earthy flavour, particularly if caught in the wild, and therefore benefits from citrus and acidic flavours including lemon and capers.

Strawberry Lettuce Salad

Strawberry Lettuce Salad

Green salad with sliced strawberries looks really fancy and gourmet. The best part is that it only takes a couple of minutes to make! This is a delightful sweet salad consisting of strawberries and lettuce, with maple adding to the sweetness. This is the perfect summer salad that tastes so fresh! The taste of strawberry slices really enhances the crispy greens, and together they make such a healthy delicious treat!

Strawberry lettuce salad is assembled and served on the individual plates (as opposed to one big salad bowl). This is because the strawberry slices are arranged on top of the lettuce, and this is best accomplished with the individual salad portions.

Salad with gypsy pepper, green bean and fried almonds

Salad with gypsy pepper, green bean and fried almonds

Most people think of salad as a side dish or perhaps as a main meal at lunch. It’s not very often that people ponder it as a main dinner meal. This salad is perfect light evening meal.

To add some heft, serve with cooked eggs, a few thin slices of Serrano ham or quickly sautéed shrimp finished with a squeeze of lemon and a pinch of sweet or hot chile powder.

Sugar snap peas: Easy recipe

Sugar snap peas: Easy recipe

Sugar snap peas are a garden staple in the spring. At least around here you plant them in November or December and see them poking out of the ground late February to early March, depending on how warm or cold a winter it has been. In my garden they snake their way up a loosely put together bamboo trellis and if I’m not paying attention, climb over the fence into my neighbor’s yard. As soon as it really starts to get hot, usually sometime in May, the pea vines dry up, telling me it’s time to plant green beans.

And just so we are clear, I don’t cook my garden peas. Why? Because I’m greedy. I snap the peas off their tendrils and eat them fresh and fresh right in the garden as soon as they get big enough. It’s my garden snack bar. One of these days I’ll compost and fertilize and mulch enough to have a harvest big enough to cook and/or share. Still, peas in the garden means local peas at the market, and this easy stir-fry with green onions, lemon zest, and mint, is a great way to prepare them.