Salade bio façon niçoise

Ingrédients (4 Personnes) :

- 5 tomates
- 4 œufs
- ½ concombre
- 1 poivron vert
- vinaigre de vin blanc ou 1 citron
- ½ fenouil
- 1 oignon
- 1 gousse d'ail
- olives noires
- basilic frais
- huile d'olive
- sel et poivre du moulin
- 4 tranches de truite fumée

Préparation de la recette :

Salade bio façon niçoise

Faire cuire les œufs pendant 10 minutes dans de l'eau bouillante salée.

Pendant ce temps, laver les tomates et éplucher le demi concombre. Couper les tomates en rondelles et laisser dégorger dans une passoire avec deux cuillères à soupe de gros sel.

Eplucher et émincer finement l'oignon. Laver le poivron, le couper en quatre, enlever les graines et les cloisons blanches puis tailler la pulpe en gros dés. Laver et émincer très finement le demi fenouil.

Quand les œufs sont cuits, les passer aussitôt dans de l'eau froide puis les écaler. Enrouler les tranches de truite sur elles-mêmes en serrant bien, puis les détailler en tronçon de 1.5 centimètres de largeur.

Préparer une vinaigrette avec cinq cuillères à soupe d'huile d'olive et deux cuillères à soupe de vinaigre de vin ou le jus d'un citron. Saler légèrement et poivrer au moulin. Laver le basilic puis le couper finement. Eplucher et dégermer la gousse d'ail puis la presser au dessus d'un saladier.

Placer tous les légumes dans le saladier, ajouter la vinaigrette et le basilic, mélanger délicatement. Déposer en garniture les œufs durs coupés en rondelles, les olives et les lanières de truite fumée.

Pour la vinaigrette, le jus de citron remplace agréablement le vinaigre de vin blanc et lui donne une fraîcheur estivale.

Greek Pasta Salad

ngredients:

For the Dressing

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
2 teaspoons Za'atar*
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

For the Salad

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

Directions:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, Za'atar black pepper, and sugar. Shake well to combine.
2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
3. Separate and reserve ½ cup of dressing in the refrigerator.
4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.

Notes:

- Pasta salad is best made the night before it is served. Reserve about ½ cup of dressing in the refrigerator and freshen the salad before serving.
- This Greek Pasta Salad recipe is totally customizable. If you aren’t a fan of something on the ingredient list, substitute it with another vegetable. I have added mushrooms, artichoke hearts, and banana peppers to this recipe with great results.
- I highly recommend finding Za'atar. It’s such a great spice (a blend of sumac, sesame seeds and herbs) to have on hand. I love the brand Urban Accents because it’s flavorful and readily available at my local market.

Greek Orzo Salad

Yield: 4-6

Ingredients:

For the Dressing

1/4 cup olive oil
1 clove fresh garlic; finely chopped
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/4 cup red wine vinegar

For the Salad

1 1/2 cups uncooked orzo pasta
1/2 cup grape tomatoes; halved
1 cucumber, seeded and chopped
1/4 red onion; chopped
1/2 red bell pepper; chopped
1/2 green bell pepper
1/2 cup crumbled feta cheese
5-10 green olives, drained and halved

Directions:

For the Dressing

1. Place all the ingredients in a blender and pulse until well incorporated.

For the Salad

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain.
2. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

Notes:

- No blender? That's just fine, simply mix/shake the ingredients until thoroughly blended.

سلطة الفراولة و العنب

المقادير

• 100 غرام فراولة
• 100 غرام عنب أخضر
• 50 غرام عنب أحمر
• 50 غرام قشطة
• 1 ملعقة كبيرة سكر

الطريقة

1. تقطع الفراولة طوليا بالنصف و توضع في طبق مع العنب الأخضر و الأحمر
2. تخلط القشطة مع السكر ثم تضاف على مزيج الفراولة و العنب ثم تقدم

Almond, pine nut, apricot crumb Cake

ingredients 

50g whole almonds, toasted, plus 25g sliced almonds, toasted

70 g pine nuts, divided

175 g plain flour

1 tsp baking powder

½ tsp salt

4 large eggs

200 g caster sugar

180 g butter, melted

75 ml milk

¼ tsp almond essence

70 g chopped dried apricots

Method

Almond, pine nut, apricot crumb Cake

1) Preheat the oven to 180C/Gas Mark 4. Butter and flour a 23cm cake tin.
2) Combine the whole almonds and half the pine nuts (35g) in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
3) In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond essence and apricots. Gently stir in the dry ingredients.
4) Pour the batter into the prepared cake tin. Sprinkle the top of the cake with the sliced almonds and remaining pine nuts. Bake until the cake is cooked and a toothpick or skewer comes out clean, about 50 to 55 mins. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Italian lentil salad

 

ingredients 

For the Salad:

450g green lentils such as sabarot

2 spring onions, chopped

20 seedless green grapes, halved

20 seedless red grapes, halved

1 cucumber, peeled, seeded and diced

1 red pepper, seeded and diced

For the Vinaigrette:

75ml fresh lemon juice (from 1 to 2 lemons)

75ml extra-virgin olive oil

½ tsp salt

¼ tsp freshly ground black pepper

Method

Italian lentil salad

1) In a large pan of boiling, salted water cook the lentils until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes.
2) Transfer the cooked lentils a serving bowl and add the spring onions, grapes, cucumber and red pepper.
3) To make the Vinaigrette: Place the lemon juice in a small bowl and slowly add the oil, whisking constantly, until combined. Season with the salt and pepper, to taste Pour the vinaigrette over the salad and toss well. Serve at once.

French style grilled potato salad

Ingredients 

1.15kg small new potatoes (red and yellow), scrubbed

125ml olive oil

2 tbsp salt plus more to taste

Freshly ground black pepper

3 tbsp white wine vinegar

2 tbsp whole grain mustard

1 tbsp Dijon mustard

1 small red onion, halved and thinly sliced

8 gherkin, finely diced

2 tbsp capers, drained

25g coarsely chopped fresh chervil, for garnish

Method

French style grilled potato salad

1) Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to the boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes, let cool and slice in half.

2) Heat the barbecue to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and griddle until lightly golden brown, about 4 minutes. Turn the potatoes over and continue until just cooked through, about 4 minutes longer.

3) Whilst potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, gherkin and capers. Stir to combine.

4) Remove the potatoes from the griddle. Add immediately to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

Orange, radish, and mint salad

Ingredients 

4 navel oranges

½ red onion, thinly sliced

8 radishes, halved and thinly sliced

20g fresh mint leaves, torn

2 tbsp olive oil

¼ tsp salt

Freshly ground black pepper

Method

Orange, radish, and mint salad

1) Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.

2) In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

Red and blue cheese salad

 

Ingredients 

1 head round lettuce

250g radishes, thinly sliced

1 tbsp olive oil

1 tbsp aged red-wine vinegar

30g blue cheese, crumbled

Method

Red and blue cheese salad

1) Divide the lettuce leaves between 4 salad plates and cover with thinly-sliced radishes.
2) Drizzle the salad with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

Muffaletta salad

 

Ingredients 

10g garlic, minced

60ml red wine vinegar

8 tbsp extra-virgin olive oil

60ml olive juice from tin

1 tbsp fresh lemon juice

½ tsp red chilli flakes

1 tsp freshly ground black pepper

1 carrot, peeled and diced

70g diced black olives

70g diced green olives

85g diced marinated artichoke hearts

75g roasted red pepper, diced

50g diced celery

½ red onion, minced

500g cooked orzo

150g feta cheese

8 to 10 Butterhead lettuce cups

75g diced Roma tomatoes

Method

Muffaletta salad

1) In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chilli flakes, ground black pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with clingfilm, place into refrigerator and let marinate for 2 to 4 hrs.

2) Add orzo to marinated vegetables, toss, then add feta and toss again.

3) Serve in lettuce cups and top with tomatoes

Couscous salad with tomatoes and mint

ingredients Tick boxes to send shopping list to email

450g cherry or grape tomatoes, halved

2 cucumbers, seeded, and diced

1 lemon, juiced

3 tsp salt

285g instant couscous

475ml water

2 wide strips lemon zest

4 tbsp extra-virgin olive oil

Pinch cayenne

15g torn mint leaves, stems saved

30g roughly chopped flat leaf parsley, stems saved

3 spring onions (white and green), chopped

70g toasted pine nuts, optional

Method

Couscous salad with tomatoes and mint

1) Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 tsp of the salt. Set aside.

2) Put the couscous into a large bowl. Bring the water, lemon zest, 3 tbsp of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or clingfilm, set aside for 5 mins. Remove the zest and herb stems and fluff with a fork.

3) Add the tomato mixture, spring onions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve

Fennel and celery slaw salad

Ingredients 

3 tbsp white wine vinegar

2 tsp sugar

85ml extra-virgin olive oil

225g shredded slaw salad mix

1 bulb fennel, trimmed, reserve a handful of fronds

4 ribs celery from the heart, thinly sliced on an angle

10 leaves fresh basil, thinly sliced

Salt and freshly ground black pepper

Method

Fennel and celery slaw salad

1) Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

Mediterranean feta salad with pomegranate dressing

Ingredients

• 2 red peppers
• 3 medium aubergines , cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans , blanched (use frozen if you can)
• 1 small red onion , sliced into half moons
• 200g feta cheese , drained and crumbled
• seeds 1 pomegranate
• handful parsley , roughly chopped

FOR THE DRESSING

• 1 small garlic clove , crushed
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 5 tbsp extra-virgin olive oil
  
  
  
  

  

  1. Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
  2. Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
  3. Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

  PER SERVING

Griddled chicken with quinoa Greek salad

Ingredients

• 225g quinoa
• 25g butter
• 1 red chilli , deseeded and finely chopped
• 1 garlic clove , crushed
• 400g chicken mini fillets
• 1½ tbsp extra-virgin olive oil
• 300g vine tomatoes , roughly chopped
• handful pitted black kalamata olives
• 1 red onion , finely sliced
• 100g feta cheese , crumbled
• small bunch mint leaves, chopped
• juice and zest ½ lemon
  
  
  
  

  
  

  

  1. Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
  2. Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
  3. Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Ingredients

• 1 tbsp olive oil
• 1 small onion , thinly sliced
• 1 garlic clove , crushed
• 1 tsp oregano , fresh or dried
• ½ x 400g can cherry tomatoes
• 100g roasted red peppers , from a jar, sliced
• 300g new potatoes , halved if large
• 25g black olives , sliced
• handful basil leaves , torn 
• 
  
  
  

  Mediterranean potato salad

  
  

  

• Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with oliv
•  

Greek salad

Ingredients

• 4 large vine tomatoes , cut into irregular wedges
• 1 cucumber , peeled, deseeded, then roughly chopped
• ½ a red onion , thinly sliced
• 16 Kalamata olives
• 1 tsp dried oregano
• 85g feta cheese , cut into chunks (barrel matured feta is the best)
• 4 tbsp Greek extra virgin olive oil  
• 
  
  

  
  

  

  1. Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.
   

Salade de poulet aux fruits et aux noix

Ingrédients

• 4 blancs de poulet – cuits et coupés en morceaux
• 1 tige de céleri, émincée
• 1/2 oignon, émincé
• 1 petite pomme – épluchée, trognon enlevé et coupée en morceaux
• 50 g de raisins secs (raisins de Smyrne)
• 50 g de raisins blancs sans pépin, coupés en deux
• 50 g de noix de pécan grillées, coupées en morceaux
• 1/8 de cuillère à café de poivre du moulin
• 1/2 cuillère à café de curry en poudre
• 175 g de mayonnaise

Méthode de préparation

Préparation : 15 minutes

1.

Dans un grand saladier, mettre le poulet, le céleri, l’oignon, la pomme, les raisins secs, les raisins blancs, les noix de pécan, le curry et la mayonnaise.

2.

Bien mélanger, pour que la sauce soit bien répartie. Vous pouvez servir la salade !

Note: Vous pouvez alléger cette salade et réduire les calories en utilisant la moitié de la quantité de mayonnais.. complétez alors avec de la crème fraîch

Salade de fruits juteux

Ingrédients

• 420 g d'ananas au sirop en morceaux (conserver le jus)
• 1 pomme, épluchée et coupée en dés
• le jus d'une orange mis de côté
• 150 g de raisins rouges, grains coupées en deux
• 1/2 melon coupé en cubes

Méthode de préparation

Préparation : 5 minutes | Cuisson : 40 minutes

1.

Dans un saladier, mélanger l'ananas, la pomme, le melon et le raisin.

2.

Ajouter le jus d'orange et d'ananas. Mettre au frais avant de servir.

Salade tomate-concombre

Ingrédients

• 5 tomates, coupées en dés
• 1 oignon, haché
• 1 concombre, coupé en tranches
• 1 poivron vert, coupé en petits morceaux
• 1 poignée de basilic frais haché
• 1 grosse poignée de persil frais
• 6 gousses d'ail, écrasées
• sel
• poivre
• 3 cl de vinaigre de vin blanc

Méthode de préparation

Préparation : 15 minutes

1.

Dans un saladier, mélanger bien tous les ingrédients. Mettre au réfrigérateur pendant quelques heures et servi

Tomates, feta et concombre

 

Ingrédients

• 6 tomates
• 1 petit concombre pelé et coupé en morceaux
• 3 oignons verts hachés
• 1 poignée de feuilles de basilic frais ciselées
• 3 cuillères à soupe d'huile d'olive
• 3 cuillères à soupe de vinaigre balsamic
• 30 g de feta émiettée
• sel poivre

Méthode de préparation

Préparation : 15 minutes

1.

Dans un grand saladier, mélanger les tomates, le concombre, les oignons verts, le basilic, l'huile d'olive, le vinaigre balsamic et la feta. Saler et poivrer.