Green Mimosa Salad

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Brrrr…. it was chilly last night – and again this morning.

Living on a boat comes with its own share of fears. Sinking – obviously is the big one. But at this time of year flooding is another. You only have to watch the London Boaters forums to spot boats capsizing; boats becoming untied from their moorings and boat owners suffering thousands of pounds of damage due to the weather.

On Tuesday we had to have all our ropes loosened for fear of the boat being pulled over by the extraordinary rising tides. Yesterday, in response to the very high tides on the Thames, the Thames barrier was raised and the risk of flooding to areas of London was removed. For us. No damage and no issues. Phew!

Pleased that I’d come home to a safe boat I got the stove going, and set to making this very simple yet unusual dish for our dinner last night.

A traditional mimosa salad is a layered salad with a grated egg yolk base. This isn’t that. This really is quite different – much like the Quinoa risotto isn’t really a risotto!

Taken from Anna Jones – A Modern Way to Cook – this recipe uses the dressing that is usually made with the mimosa salad and dresses tenderstem broccoli and asparagus instead. The eggs are kept separate and don’t see the dressing until you eat it!

The dressing is simply a Chardonnay White Wine Vinegar, olive oil, dijon mustard and a finely chopped shallot, seasoned well. To this you add your lightly steamed broccoli and asparagus – and then some thickly sliced avocado.

Meanwhile, some hard boiled eggs are grated, seasoned, and mixed with creme fraiche and lemon zest. You can then either stir in some chopped dill – or keep it separate like I did.

There’s nothing else to this dish. It is very simple and very tasty. It’s visually very pleasing too.

Make sure it is seasoned well or it is in danger of being a bit bland. If you don’t have tasty enough avocados (they can be a bit tasteless this time of year) squeeze half a lemon over them to pep them up a bit.

I loved it – but didn’t feel as full up as I have from other meals. Maybe I was just cold. It was very cold last night!

This week has been a week of very simple dishes. This was done in less than 30 minutes. Tomorrow I have more time so I plan on spending a bit more time in the kitchen. I’ll be making the last three dishes I’ve chosen from Anna Jones’s book and then I’ll move onto something different.

Moroccan Chickpea, Carrot and Date Salad with Paprika Dressing

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I have to say I didn’t see any food like this when I was in Morocco – more’s the pity; There are only so many tagines you can tolerate before you get bored!

This is another really tasty dish from Superfoods by Julie Montagu. Not only is it really colourful but it is full of interesting flavours.

It’s very simple and very quick to make but does benefit from marinating for an hour or so to let the citrus and paprika dressing develop. I didn’t use old spinach (honest) – it just goes that way after an hour.

This is yet another dish that uses dates. Dates are amazing although they do tend to have a consequence (if you know what I mean). It also uses chickpeas (which I used earlier in the week) so it might start to feel familiar if you’ve already had the sweet potato and quinoa bowls or the kale salad.

There is next to no preparation for this dish other than chopping a red onion, grating a couple of carrots and pitting a few dates – oh and talking the lid off a tin of chickpeas and draining them.

The sauce is a combination of olive oil, tamari (soy sauce), cumin, paprika and the juice of a lemon all whisked together and poured over the salad ingredients. Add a couple of handfuls of spinach leaves and give it all a good stir.

It’s very tempting to eat this straight away without letting it marinate – especially when you are hungry – but it does make all the difference.

You do feel like you are ticking all the boxes when you eat this – protein, leaves and gorgeous sweet dates all zinged up with lemony dressing. It’s great – and it’s very cheap to make – give it a go.

 

 

 

Radish and Avocado Salad with a Chia Tahini Dressing

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Another great dish – especially if you like radishes – is this one from Julie Montagu’s Superfood cookbook.

Again crazy simple – but for me this one is only good within 30 minutes of making it. Leave it too long and the dressing loses itself in the salad ingredients – to the point that you wouldn’t even know it was there. So make it – and eat it straight away.

All you do is chop and slice stuff; some radishes, a couple of red peppers, a red onion, a spring onion, and an avocado. To this you add a handful of kalamata olives (I removed the stones from mine), and a handful of torn or chopped coriander and the dressing.

The dressing needs to be blended. It’s made up of chia seeds, tahini, cumin seeds, lemon juice, parsley, tamari (dark soy sauce), honey, salt and chilli powder.

I bought myself a new toy over Christmas. The NutriBullet just wasn’t good enough for breaking down things and is so frustrating to empty and clean; so I bought myself a high speed blender that was more up to the task. I now have an Optimum 9200 – which is a strong contender to the Vitamix and almost half the price. It blitzed through those ingredients in seconds and is far easier to clean, empty and use!

Anyway, I digress. The dressing is poured over the salad ingredients and then you simple toss them together and serve.

As I said before the dressing on this is amazing; but if you’re making it in advance (for your lunch perhaps), keep the dressing separate and pour on at the last minute.

This is a great salad; full of crunch and flavour – I loved it and will be making it again.

Radish, Cucumber and Red Onion Salad with Mint and Orange Blossom Dressing


Now here is a salad that you just have to make.

Also from Persiana by Sabrina Ghayour this salad is incredibly simple and amazingly tasty.

All you do is thinly slice a load of radishes, a whole cucumber and some red onion and dress it with a dressing made from olive oil, honey, lemon juice, orange blossom water, mint, and seasoning.

Just mix it all up and add some toasted pine nuts. Serve it straight away.

If you leave it too long the acid in the dressing will draw moisture from the cucumber and it will get wet very quickly.

This is one of the best salads that I’ve had for a while and it accompanied the Saffron and Lemon Chicken beautifully.

Smokin’ Super-bean, Egg and Tuna Salad

Saturday 13th was the eighth leg of our Year and Day Monopoly Board Pub Crawl challenge.

For those of you not familiar with the concept, before you get married there is a tradition of a Stag and a Hen event; where the men all go and do something for their last day of freedom and the women all do the same. Over the years these two events have tended to get merged into one and everyone just goes out together prior to the wedding and has a good old party – usually very much geared towards the consumption of large amounts of alcohol.

If you live in London, are very much inclined to more than just few drinks in the evening, and love a challenge, then Monopoly Board Pub Crawl is the thing to try. Many try. Many fail.

We decided to put our own spin on this event by having a drink (often more) in every pub in every street on the Monopoly Board – instead of the traditional one drink in one pub on each street. We also decided to do one colour of the board per weekend and spread these out over the year – instead of the traditional all 26 streets in one day rule.

Anyway, yesterday we were round to the Yellow part of the board and we had a great time. We also had a fly over from the Red Arrows – although they were perhaps celebrating Trooping the Colour rather than our wedding jolly!

With Browns, Light Blues, Light Purples, Oranges, Reds, Two Stations and now the Yellows complete all that is left is the Greens, the Dark Purples and Two stations and we’ve completed the whole thing!

When we are done we plan to choose our favourite pub from each street and attempt the event in the traditional style – 26 pubs in 12 hours.

Anyway, nothing to do with food !

We had this salad on Friday and it is packed with fibre and protein. There’s nothing to it really. It’s just very tasty and far better and cheaper than anything you’ll get from the pick and mix salad bar in a supermarket.

Simple mix tinned, flageolet, kidney and black eyed beans in a bowl with tinned tuna, tinned sweetcorn, a red onion, a tomato, lemon juice, olive oil, mint, basil, garlic, a green chilli, smoked paprika, and sugar in a bowl and leave for a while to let the flavours develop.

Serve with some sliced spring onions scattered on top and a quartered hard boiled egg on the side.

Personally I think the egg is unnecessary in this dish. You could easily leave it out. It was very filling as it was.

This was really simple and really yummy. And ready in no time at all. All you need is a knife and a tin opener. I didn’t even need that as all my tins were ring pulls!

Carrot, Walnut and Quinoa Salad

 I had planned on making three dishes tonight but after the amazing Tabbouleh I decided to forget about one of them and just put this really simple carrot salad together.

This is probably the best carrot salad that I’ve ever eaten. What makes it super amazing is the walnuts and the red chilli. Phenomenal.

This salad is also from The Superfood Diet by Gurpareet Bains. New book – two out of two great recipes.

I’d already held back a small amount of cooked Quinoa from the Tabbouleh; and again that is the only cooked element. Putting it together you add walnuts, a red chilli, a shallot, fresh coriander and garlic to mirin, white wine vinegar, and walnut oil. To this mix add your grated carrot and your cooked Quinoa.

I grated half the carrot recommended in the recipe – not out of laziness – I just thought the picture in the book looked too carroty. I wanted to see the Quinoa and the chillies and for it to look more interesting. I think this was a great move.

You serve the dish with some poppy seeds sprinkled over the top. I didn’t have any so I used nigella seeds instead.

Like the Tabbouleh this dish definitely benefits from an hour in the fridge for the flavours to develop. This salad will be seen again at this weekend’s BBQ – weather permitting!

Mexican Griddled Chicken, Sweet Potato and Avocado Salad with Chipotle Mayo

This amazingly tasty dish comes from Diana Henry’s – A Bird In the Hand.  Her style of cooking and the simplicity of her recipes should be a winner for most people that don’t want to slave over meals.

I really like this book.  There was isn’t a thing in it I wouldn’t eat and it is far superior to every other chicken book I’ve ever seen. She also published A Change of Appetite – which I’ve cooked from many times.

This dish combines sweet potatoes, quinoa, avocado and a chipotle Mayo that is to die for – and of course the chicken. The sweet potatoes are phenomenal – they are roasted and then griddle fried with chilli flakes and cumin seeds pressed into them. Amazingly smoky!

It took a while to make and in hindsight I should have marinated the chicken for a lot longer than I did. I only left it an hour but I think the four hours recommended in the book is more reasonable. Even overnight might be better given how basic the marinade is; it only has lime juice, garlic, a small amount of ground cumin and oil.

This could so easily become a vegetarian salad by swapping out the chicken for Halloumi or maybe even just leaving it out. It would be a great companion to a BBQ.

There are many components to this dish but they are all very achievable; perhaps the Mayo will be a challenge for anyone that doesn’t have a stick blender as to need to add the oil gradually so that the Mayo emulsified. Mine split a little – but i didn’t affect the taste.

The only thing I changed in this recipe was leaving the chicken thighs whole with the bone in. This was more through oversight than choice. When I make it again – I which I will – I’ll remove the bone and slice the chicken into the salad. It’ll be a more enjoyable eat this way I think.

I might even consider preparing the chicken with a ras el hanout marinade as I think a punchier chicken might bring more to the dish.