Category Archives: Salads

Roasted Nicoise with Sesame Seared Tuna and Ponzu Dressing

I love the idea of a salad for dinner, in theory. In reality however it’s a whole other story. More often then not left unsatisfied and scrounging through the pantry post meal, by the night’s end the whole purpose of eating salad for dinner has been defeated. Enter the Roasted Nicoise Salad with Sesame Seared Tuna, all the benefits of a salad but with the comforting warmth of a hearty roast. Simple to make, this dish ticks all the right boxes, light, healthy and delicious but best of all guaranteed to fill you up xx

Roasted Nicoise Salad
Recipe by Mummyknows

12 chat potatoes quartered
2 tablespoons olive oil
handful green beans
handful black olives
1 punnet cherry tomatoes
1 red onion
handful parsley roughly chopped
2 tablespoons red wine vinegar
1 tin anchovies (optional)

Preheat the oven to 180c. Fill a small plastic bag with chopped potatoes, 1 tablespoon olive oil, sea salt and pepper, hold shut and shake until potatoes are covered in oil. Place potatoes in a large roasting plan and transfer to oven. After 1 hour add the red onion cherry tomatoes, green beans and olives and arrange neatly in the pan. Drizzle with 1 tablespoon olive oil and 2 tablespoons red wine vinegar, (plus anchovies if desired) and continue to roast for a further 30 minutes or until potatoes are golden brown and tomatoes have softened. Once roasted sprinkle with parsley, sea salt and pepper then serve.

Sesame Seared Tuna with Ponzu Dressing
Recipe by Mummyknows

2 tuna steaks
1 teaspoon coconut oil
wasabi paste (optional)
1 tablespoon sesame seeds
lime wedges, mixed salad leaves and sliced avocado to serve
1/4 cup ponzu sauce
1 teaspoon honey
1/2 lime juiced
1 teaspoon sesame oil
1 tablespoon sesame seeds


In a small mixing bowl combine dressing ingredients, whisk together and set aside. Coat tuna in wasabi (use wasabi sparingly if you prefer it mild. If you’re not a fan of wasabi the dish works just as well without it. Just save the sesame seeds for the dressing) then sprinkle with sesame seeds. Heat coconut oil in a medium size fry pan and sear on each side for 30 seconds (I prefer it a little more cooked through so I sear on either side for a minute or two). Serve tuna on a bed of salad leaves along side lime wedges and avocado.

Cauliflower and Quinoa Salad with Figs and Feta

Word is Quinoa is permissible for Passover. According to Paula Shoyer, teacher and author of The kosher Baker, “Quinoa is allowed because it is not considered one the five prohibited grains during Passover and it is believed to be related to the spinach and beet families”. For those celebrating Passover and longing for Carbs this comes as a welcome relief. For eight days during Passover bread, grains, pasta, rice and anything that has risen is forgone to commemorate 40 years of walking through the desert surviving on unleavened bread. I figured this was the perfect time to recreate a Cauliflower and Quinoa Salad with Figs and Feta we had at Union Dining for my Birthday and have been longing for ever since. A light and clean version, it requires a little work, but the good news is it’s all in the prep, so when it comes time for dinner it’s ready to go xx

Cauliflower and Quinoa Salad with Figs and Feta
Recipe by Mummyknows

1/4 Cauliflower
1 cup white Quinoa
3 spring onions
3 tablespoons toasted slithered almonds
30 grams cubed feta (reduced fat)
4 figs halved
1/2 can chickpeas
1 handful mint roughly chopped
1 handful Parsley roughly chopped
1 teaspoon lemon rind
1 lemon juiced
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon white wine vinegar
salt and pepper to taste

Begin by cooking Quinoa as per pack. I recommend cooking in chicken stock for flavor. In a large saucepan of salted water boil cauliflower for 8 minutes. Drain and cut into small florets then set aside.

Preheat the oven to 180c. In a large serving bowl combine cooked Quinoa, spring onions, slithered almonds, cauliflower, lemon rind and rinsed chickpeas, then mix together. Lay halved figs on baking tray lined with baking paper, sprinkle with brown sugar and bake for 10 to 15 minutes.

In the meantime in a small mixing bowl combine lemon juice, olive oil, honey, white wine vinegar, salt and pepper and whisk together. Pour dressing over salad and mix together thoroughly. Once figs are cooked allow to cool, then chop into small pieces and add to salad along with feta and herbs, mix together gently and serve.

Roast Chicken – A Right of Passage

It wasn’t until I made this dish that I realized cooking a roast chicken is somewhat of a right of passage. To say the smell of roast lemon chicken wafting through our living room reminded me of my mothers Friday night chicken would be an understatement. More than that, it was a feeling of being home. When we finally sat to eat, my husband turned to me and said, not only have you made your first roast chicken, but it’s delicious. And I knew right then it was my right of passage. Not quite a whole chicken, not quite entirely cleaned by yours truly, but a roast chicken none the less.

The idea to roast chicken came about when I stumbled upon Rosie Huntington Whiteley’s recipe for Roast Lemon Chicken with brown rice and kale. Not only a good excuse to do a post on Rosie but a delicious way to incorporate Kale into our meal. You see, ever since I made Kale Salad for my French Fry loving husband, it’s become his number one request in the kitchen. Strange, I know. However well this leafy green super food had been disguised, drenched in vinaigrette and sprinkled with pita crisps, even a self proclaimed health fanatic like myself needed a break from it. Inspired by Rosie, kale was on the menu once again. And if you happen to be familiar with Rosie Huntington Whiteley’s body / beauty / style, you too may want to eat what she’s eating.

I’ve adjusted her recipe, adding pomegranates for a burst of colour, vinaigrette for extra flavor and pita crisps for hubby xx

Above Pics  Rosie Huntington Whiteley Via Just Jared / Tumblr

Roast Chicken with Kale and Brown Rice

Inspired by Rosie Huntington Whiteley’s Roast Lemon Chicken From The Clean and Lean Diet Book


1 medium chicken (or 2 whole chicken breasts)
1 lemon cut into wedges
2 garlic cloves thinly sliced
sea salt and pepper
1 tablespoon olive oil
3/4 cup brown rice
chicken stock to taste
Big bunch of kale shredded
1/2 avocado chopped
1/2 pomegranate

2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice


Preheat the oven to 190c. Begin by cleaning your chicken (or asking your butcher to).

In a baking dish or pan, slice 3 even slits in each section of chicken and stuff with lemon and garlic, then place remaining lemon and garlic on and around chicken. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Trickle a small amount of water on to the base of your pan so that it only just covers the surface. Roast chicken for approx 1 and 1/4 hours or until chicken has browned.

In the meantime, cook brown rice as per packet adding a teaspoon of chicken stock to taste.

Line a baking tray with baking paper and scatter pita crisp over tray, spray with olive oil and toast in oven for approx 5 minutes or until golden, then set aside.

Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. In a small mixing bowl combine all the  vinaigrette ingredients and pour over the kale letting it soak in all the flavor for approx 5 minutes prior to serving.

Once cooked serve the chicken alongside a portion of brown rice topped with kale, chopped avocado and a sprinkling of pomegranate seeds. Serve the pita crisps in a small dish beside it. xx

Clean and Lean Crunchy Beef Salad and Super Greens

When my very lovely girlfriend handed me the Clean and Lean Diet Book for my birthday, it was not without a prelude, “Don’t worry it’s not because I think you’re fat” she assured me. Despite its arguably deceptive title, it’s more an ode to healthy living than a diet book. Author James Duigan is the long time trainer and confidant to Elle McPherson, so it’s safe to assume he knows a thing or two about healthy eating. Amidst Duigan’s repertoire of Clean and Lean recipes, a host of celebrity names including Elle and Rosie Huntington Whiteley contribute their own healthy favorites. Inspirational healthy recipes endorsed by ‘The Body’ herself, it’s no wonder I couldn’t wait to give them a go xx

Pics Via The Daily Mail Elle McPherson / Just Jared Rosie Huntington Whiteley

Crunchy Cambodian Style Beef Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

400gram fillet of beef
1 teaspoon olive oil

2 celery sticks cut into strips
1/2 cucumber cut into thin strips
Green Mango cut into strips or
Seeds of 1/2 pomegranate
Handful bean shoots

1 garlic clove crushed
1 red chilli finely chopped (optional)
handful chopped coriander of basil
juice of 2 limes
2 teaspoons ginger finely grated
2 tablespoons chicken stock
sea salt and pepper to taste

To serve
1 red onion finely chopped and caramelized
1 handful crushed cashews lightly toasted

In a large bowl combine all the salad ingredients and toss together. Lightly toast crushed cashews and set aside. In a small fry pan saute red onion for approx 4 minutes or until it  appears to caramelize, then set aside. Heat olive oil in a griddle pan and grill beef for approx 2 to 3 minutes on either side for medium rare, or until liking, then allow to rest. In the meantime in a small bowl combine all the dressing ingredients and whisk together. Thinly slice beef then place on top of salad, sprinkle with red onion and cashews, drizzle dressing over and serve.

Super Green Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

100g green beans trimmed
1 bunch asparagus trimmed
100g baby spinach
1 small bunch rocket
1/2 cucumber sliced
100g frozen peas defrosted
2 tablespoons pine nuts lightly toasted
1/2 avocado sliced

1 small bunch basil chopped
1 small bunch tarragon finely chopped
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste

Blanch green beans and asparagus in boiling water for approx 2 minutes, drain and then transfer to ice cold water. In a small bowl combine all the dressing ingredients, whisk together and set aside. In a large serving bowl toss together the spinach, rocket, cucumber and avocado. Scatter peas, asparagus and green beans on top, sprinkle with pine nuts, drizzle dressing over salad and serve.

Super food head liners. Honey glazed salmon, miso greens and pineapple brown rice.

Cooked for the boys last night, so please excuse the hurried photographs as hungry appetites took precedence. To satisfy a mid week Super food craving, some of the biggest power players head lined. Broccoli and green beans took on new life with a Miso dressing, while honey glazed Salmon was mercifully easy but always fail safe. Accompanied by a delicious Pineapple and Coconut Brown Rice, a Hawaiian inspired recipe. And I can’t resist anything reminiscent of Hawaii.

Salmon with Honey Glaze

1 tablespoon honey
3 tablespoon soy sauce (or shoyu)
1 tablespoon lemon juice
4 salmon filets
1 tablespoon coconut oil

Heat coconut oil in a large pan and cook salmon fillets skin side down for approx 4 minutes. Brush paste on before turning and then cook skin face up for a further 5 minutes until golden and to liking. Heat remaining sauce and serve alongside salmon fillets.

Miso Greens

3 tablespoons white Miso paste
4 tablespoons sake
4 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon palm sugar
1 large broccoli
2 large bunches of green beans trimmed

In a small bowl combine Miso paste, sake, mirin, soy and palm sugar and whisk together. Transfer to a small skillet and heat over low heat until warm. Blanch the greens for a couple of minutes rinsing under cold water. Place vegetables in a serving bowl, cover with dressing mixture, toss and serve.

Pineapple Brown Rice
Adapted from 101 Cookbooks

2 teaspoons toasted sesame oil
1 teaspoon coconut oil
1/4 cup (fresh or canned) pineapple juice
1 garlic clove
2 tablespoons soy sauce (or shoyu)
1 cup pineapple, cut into chunks (or 1 small can)
2 teaspoons freshly grated ginger
1/4 teaspoon fine grain sea salt
2 cups brown rice
4 spring onions, thinly sliced
3 shallots thinly sliced
3 tablespoons cashews, toasted and chopped
1/2 large red chilli, seeded and chopped (optional)

Cook brown rice as per pack then set aside and allow to come to room temperature. To make the dressing, combine 1 teaspoon sesame oil, 1 teaspoon coconut oil, soy sauce, pineapple juice, garlic, ginger and sea salt and whisk together. Heat in a small skillet, just until warm but not boiling, then set aside. In a large fry pan saute spring onions and shallots. Add cashews, brown rice and dressing mixture and mix together for 1 to 2 minutes. Remove and place in a large serving bowl, mix through pineapple (and chilli), then serve.