Tag Archives: salads

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


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

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.

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 


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


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.

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.

Gwyneth Paltrow’s Cleansing Salad

Inspired by Gwyneth Paltrow’s go to salad during her recent GOOP cleanse, I’ve added a new edition to my repertoire of to die for healthy salads. This is the most delicious and wonderfully healthy salad. It works as an excellent base to add whichever protein you like, from chicken or turkey to salmon or tofu. I’ve made a couple of adjustments to the original recipe, added a couple of extra greens, adjusted the dressing and swapped the grilled zucchini for grated raw zucchini. . .

Above all, if it’s working for a body like Gwyneth’s, whose to argue? xx

Gwyneth Paltrow covers and features in US Harpers Pics via Fashionising

Gwyneth Paltrow’s Ivy Salad Reworked


1 avocado chopped into cubes
2 grated zucchinis
1 Lebanese cucumber chopped
4 spring onions finely sliced
2 chicken or salmon fillets
1 tablespoon olive oil
1 cos lettuce shredded
1 bunch sprouts
4 celery stalks finely sliced
1 handful basil roughly chopped
1 handful flat leaf parsley chopped
1 lime quartered
Balsamic & Lime Vinaigrette
2 tablespoons balsamic vinegar
1 teaspoon palm sugar
1 tablespoon lime juice
2 tablespoons olive oil
sea salt and pepper to taste

In a small mixing bowl whisk together the vinaigrette ingredients and set aside.
In a large serving bowl combine all the salad ingredients. Grill the chosen protein until browned on each side and cooked through. Break into large pieces and place on top of salad, pour the vinaigrette over the salad, season with salt and pepper and serve.

*This salad makes a great vegetarian option

Roasted Pumpkin Salad

Pic via 101 Cookbooks

Roasted Pumpkin Salad

Roast pumpkin can be a great alternative to potatoes, it’s just that little bit lighter, healthier and easier on the tummy. This recipe is an interesting spin on your every day roast pumpkin. I prefer to replace the wild rice (as pictured) with quinoa to make it that extra bit nutritious and easier to digest.

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 shallots, peeled
2 cups cooked wild rice or quinoa
1 tablespoon of sunflower seeds
3 tablespoons of olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 tablespoon honey
2 tablespoons warm water
handful of parsley

Preheat oven to 180
Toss the pumpkin and schallots in olive oil along and salt to taste, sprinkle with rosemary and layout on baking tray. Oven roast for 45 min to an hour depending on your oven or until browned and tender, tossing a couple of times along the way. To make the dressing use a blender to puree the sunflower seeds, olive oil, lemon juice, salt honey and water. Combine the shallots and pumpkin with your cooked quinoa or wild rice in a large bowl and pour the dressing over.

Recipe adapted from 101 Cookbooks