Category Archives: Salads

Miso Infused Green Bean, Broccoli and Edamame Stir Fry

Lately, whether talking to friends or scouring through blogs, Meatless Monday seems to be a recurring theme. I figured last night’s Miso Infused Green Bean, Broccoli and Edamame Stir Fry was perfectly fitting for a vegan post. I added Broccoli and asparagus to the mix for good measure, but  for a meat free evening, the combination of edamame and green beans alone surmounts to a considerable dose of protein. A wonderful spin on greens and brown rice, it’s certainly worth a try, solo or as a side x x

Miso Infused Green Bean, Broccoli and Edamame Stir Fry
Inspired by Canyon Ranch Nourish

Ingredients
Serves 2 – 4
1 large bunch of green beans, trimmed
1/3 cup mirin
1 tablespoon miso paste
3 spring onions finely sliced
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup thawed shelled edamame beans
1 broccoli head cut into florets and stem finely sliced
1 bunch asparagus trimmed
1 teaspoons coconut oil
1 cup brown rice cooked as per pack

Directions
1. Blanch geen beans and broccoli for a couple of minutes only

2. In a small mixing bowl combine mirin, miso, spring onions, garlic and ginger, whisk to combine until miso dissolves

3. Cut green beans and asparagus into 1 inch pieces. In a medium size bowl, combine with edamame and broccoli.

4. In a large wok, heat 1 teaspoon of coconut oil on high heat. Add the greens and stir fry for 2 to 3 minutes. Then add the sauce and cook for another 3 – 4 minutes. Remove from the wok.

5. Evenly distribute amongst 4 plates, serving each on a bed of cooked brown rice.

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts

As you may have noticed by the amount of fish recipes on this blog, I’m not exactly the biggest fan of red meat. That said, given the right moment and the right recipe, I do really enjoy it. This recipe for Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts is a deliciously light and lean way to incorporate red meat into your diet, especially as the weather heats up. . . Best of all, the bulk of cooking is done on the BBQ, so not only will you feel like you’ve eaten clean, but the kitchen will actually look clean too xx


Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts
Adapted from Super Food Ideas / Taste.com
Serves 4

Ingredients

1 teaspoon coconut oil melted
1 tablespoon olive oil
2 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
handful of walnuts chopped
1 teaspoon palm sugar

Directions
1.Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, 1 tablespoon of vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

2. Place pumpkin on baking tray and coat with melted coconut oil. Season with salt and pepper. Roast, turning once, for 40 minutes or until golden and tender. Transfer to a large bowl.

3. In a small saucepan heat one heaped teaspoon of palm sugar over a low flame until it begins to melt (approx 1 – 2 minutes), add the walnuts and stir for another minute or two coating evenly with the melted sugar mixture. Remove from and place in a small bowl to cool.

4. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

5. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side or until liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

6. In a large serving bowl combine leaves, pumpkin, onions and asparagus, toss gently to combine and top with candied walnuts and a drizzle of remaining balsamic. Place salad on serving plates. Top with lamb and serve.

Citrus Marinated Salmon and Tri Colour Quinoa Salad

Lately when it comes to cooking, I’ve been reverting back to trustee old favorites. Partly for reasons of ease, but mainly for lack of finding new ideas.  Of course, just as I accepted my fate and the prospect of never finding what I was looking for, out of nowhere, there it was. A whole new world of inspiration. Isn’t it always the way?

This recipe for Citrus Marinated Salmon and Tri Colour Quinoa Salad is definitely a new found favorite, both in the Salmon and Quinoa departments. For extra flavour I’ve tweaked it just slightly, adding honey to the dressing and sauteing the veggies in coconut oil. Definitely worth a go for a new spin on healthy mid week dining xx

Citrus Marinated Salmon and Tri Colour Quinoa Salad
Adapted from EatFitFood Via KoraOrganics 

Ingredients
1 cup uncooked tri colour quinoa
1 teaspoon chicken stock
1 teaspoons coconut oil
1 red capsicum finely diced
1 red onion finely diced
1 carrot grated
1 handful parsley roughly chopped
Dressing
1 teaspoon grated ginger
1/2 lime juice and zest
1/2 lemon juice and zest
1 tablespoon shoyu / soy sauce
1 teaspoon coconut oil melted
1 teaspoon honey
Citrus Salmon
4 salmon fillets
1/2 lime juice and zest
1/2 lemon juice and zest

Directions for Quinoa
1.  Cook quinoa as per pack. adding one teaspoon of chicken stock for flavour. Once cooked allow to cool to room temperature.
2. In a small skillet, heat one teaspoon of coconut and saute the red onion approx 3 to 4 minutes or until translucent and slightly charred. Add the capsicum and continue to saure for another minute or 2.
3. In a medium size mixing bowl, combine cooled quinoa, red onion, capsicum, grated carrot and quinoa and mix to combine.
4. In a small mixing bowl combine all the dressing ingredients and whisk to combine.
5. Pour the dressing over the quinoa salad and mix through thoroughly.

Directions for Citrus Salmon
1. In a small mixing bowl combine the juice and zest of both the lemon and lime. Whisk to combine.
2. Cover the salmon in the marinate and refrigerate for 15 minutes to 1 hour.
3. Heat a non stick pan and cook the salmon skin side down for 3 to 4 minutes, turn and cook for a further 3 to 4 minutes or until golden and to liking.

 

Cous Cous Salad with Peas, Mint and Chargrilled Zucchini

There’s something to be said about being able to cook for friends using the fresh herbs from your own garden. Our ever growing fresh herb garden is one of my favorite things about our new home. Last night’s Cous Cous Salad was the perfect showcase for our homegrown spring onions, parsley and mint. Whether store bought or homegrown, this combination of greens makes for a flavoursome dish that’s as light and clean as it is delicious xx

Cous Cous Salad with Peas, Mint and Chargrilled Zucchini
Adapted from Food and Wine Magazine 

Ingredients

2 cups couscous
1 cup fresh or frozen peas
3 zucchinis finely diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon coconut oil
Salt and freshly ground pepper
juice of 1 lemon
1/2 cup slithered almonds toasted
3 spring onions finely sliced
handful chopped parsley
handful chopped mint

Direction

1. Pour 2 cups boiling water over couscous; cover and let stand for 5 minutes.

2. Boil peas in 1/2 cup water for 1 minute. Drain and reserve 1/4 cup of the water.

3. Heat 1 teaspoon coconut oil on a medium size girdle and grill zucchini for approx 5 minutes or until golden and slightly charred. Season with salt and pepper and allow to cool.

4. In a small bowl, mix the reserved pea cooking water with the lemon juice, rice wine vinegar and  3 tablespoons of olive oil. Fluff the couscous with a fork and pour the dressing on top.

5. Stir in the zucchini, peas, almonds, spring onions, parsley and mint. Season with salt and pepper to serve.

Friday Night Feast – Miso Salmon, Pomegranate glazed Roast Veggie Quinoa and Charred Zucchini Salad

It’s not that often I have the chance to cook for my two favorite boys two weeks in a row. Having my brother join us for dinner with his gorgeous girlfriend, who just happens to be a dietician, was the perfect excuse to pull out all the big guns and cook up a feast of favorites. Of course, it goes without saying the entire meal was as clean and healthy as can be. After all there was a dietician at our table xx

Miso Salmon

I realise it may seem like I have a slight obsession with salmon. And, I know it’s not the first time for me to mention Miso paste. But the two combined are quite possibly a match made in heaven. Fast becoming my go to crowd pleaser, it’s as delicious as it is simple.

Recipe by Mummy Knows
Serves 4 

Ingredients
800g side of Salmon
3 tablespoons miso paste
2 tablespoons shoyu / soy sauce
1 tabelspoon rice wine vinegar
1/4 cup mirin
2 spring onions sliced diagonally
2 tablespoons toasted sesame seeds
generous helping of pickled ginger

Directions
In a small mixing bowl whisk together miso, shoyu, vinegar and mirin until a smooth paste forms. Place side of salmon in a baking dish lined with baking paper and brush the miso paste mixture all over the salmon, covering thoroughly. How long you marinate for is up to you. I like to cover and refrigerate from around lunchtime so it has a good chance to marinate. An hour before dinner time preheat the oven to 200 degrees. Transfer dish to the oven and bake for 25 to 35 minutes or until cooked through. a few minutes before it’s cooked sprinkle with spring onions and return to the oven until cooked through. To serve, sprinkle with toasted sesame seeds and pickled ginger.

Pomegranate glazed Roast Veggie Quinoa

Bursting with flavour, this beautiful and nutritious dish can for the most part be prepared earlier. Leaving you to toss all the ingredients in a serving bowl and (seemingly) whip it up in a matter of minutes.

Recipe Mummy Knows
Serves 4 – 6

Ingredients
1 cup quinoa
chicken stock
2 sweet potatoes cubed
1 eggplant cubed
handful green beans blanched and sliced on diagnol
handful of mint roughly chopped
handful parsley roughly chopped
Seeds of 1/2 pomegrante
2 tablespoons coconut oil
2 tablespoons pomegranate mollasses
Dressing
Juice of 1/2 an orange
2 tablespoons white wine vinegar
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coconut oil melted

Directions
To prepare the eggplant cut into thick slices, lay out on a wire rack, sprinkle both sides with salt and  allow to rest. Once they begin to sweat rinse, pat dry and cut into cubes.
Cook Quinoa as per pack. I like to use chicken stock for flavor.

Preheat the oven to 190 degrees. Place cubed eggplant and sweet potatoes into two separate ziplock bags. In a small mixing bowl whisk together coconut oil and pomegranate mollasses. Pour half the mixture into each zip lock bag and shake until veggies are covered. Line a baking tray with baking paper, lay out the sweet potato and transfer to oven for approx 30 minutes. Then, add the eggplant and spread out evenly  roasting for a further 20 minutes or until golden brown.

In a small mixing bowl whisk together dressing ingredients. In a large serving bowl combine cooked quinoa, roasted eggpant and sweet potato, blanched beans and pomegranate seeds and mix together. Pour the dressing over and mix through thoroughly. To serve sprinkle with parsley and mint xx

Charred Zucchini Salad

I came across this refreshing salad once upon a time in a Delicious Magazine. Though I lost track of the exact recipe, over time I adapted it from a semi memorised version. Despite taking some time to chargrill all the zucchini ribbons, if you let yourself get lost in the process, it’s actually quite therapeutic. So long as you don’t burn the zucchini, it’s a great opportunity to enjoy a pre meal glass of wine and a good chat xx

Adapted from Delicious Magazine
Serves 4

Ingredients
4 zucchinis peeled into thin ribbon slices
1 tablespoon olive oil
2 tablespoons balsamic vinegar
handful mint leaves
seeds of 1/2 pomegranate
sea salt and pepper

Directions
Using a peeler, slice the zucchini into long thin ribbons. Heat the oil on a girdle, once hot grill the zucchini ribbons length ways across the ridges for approx 2 minutes on each side or until slightly charred. Once ready, pile the zucchini ribbons on to a serving plate, drizzles with balsamic, season with sea salt and pepper, scatter with mint leaves, and top with pomegranate seeds to serve.