tomarnidhi
Well-known member
Beans about you
Ingredients
100 grams green beans, blanched
100 grams bamboo shoots, cut into matchsticks, and boiled
100 grams rocket leaves
For the dressing
2 tbsp tahina paste
2 tbsp sesame oil
1 tbsp thai sweet chilly sauce
½ tbsp minced garlic- slightly roasted
Loads of coriander
1 tbsp finely crushed peanuts
½ tbsp tamarind paste
½ tbsp poppy seeds- roasted
Salt and pepper to season
Method
1) Mix all the ingredients for the dressing together in a clean bowl.
2) Add the bamboo shoots and green beans and make sure that it is well coated. Season with salt and pepper.
3) Now for presenting the plate - Scoop a big spoon of the bean and bamboo shoot salad in the centre of the plate and top it with rocket leaves, and drizzle it with any left over dressing. Enjoy!
La Mia Preferita
Ingredients
100 grams rocket leaves, trimmed and cleaned
100 grams beetroot, boiled and cubed
30 grams goat cheese- preferibily Chevre, if not any good strong goat cheese will do
Few kernels hazelnut or pine nuts- optional
For the dressing
½ cup yoghurt- hung
½ tsp garlic paste
Handful chopped parsley
2 tbsp extra virgin olive oil
Salt and pepper to season
Water if required
Method
1) Pre-heat the oven at 180 degrees.
2) Warm up the goat cheese, we do not want it to melt, but to become soft from inside.
3) For the dressing add all the ingredients together, and add water if required, we want a consistency of flowing cream here.
4) Add the beetroot to the dressing till well coated.
5) In a plate Place the Salad leaves, top it with the beetroot and finally place the warm goat cheese on it.
6) If you want you can scatter a few kernels of pine nuts or hazelnuts around before serving.
Insalata Caprese
Ingredients:
Fresh tomato (big ripe) - 1
Buffalo mozzarella - 100 gm
Fresh Rocket lettuce - 50 gm
Fresh Basil - 5 gm
Pesto sauce (optional) - 10 gm
Salt - 2 gm
Black pepper - 2 gm
Olive oil - 5 gm
Method:
Slice the tomato and mozzarella and dress it with olive oil and salt pepper.
Dress the rocket lettuce with seasoning, olive oil.
Place the rocket lettuce on the plate and arrange the tomoto and mozzarella on it.
Garnish it with fresh basil in between the tomato and mozzarella and a streak of pesto on the plate.
Insalata Greca
Ingredients:
Iceberg lettuce - 30 gm
Romaine lettuce - 30 gm
Lollorosso lettuce - 30 gm
Diced Onion - 20 gm
Diced cucumber - 20 gm
Diced tomato - 20 gm
Kalamata olive pitted - 10 gm
Feta cheese - 15 gm
Salt
Black pepper crushed - 2 gm
Olive oil - 15 gm
Lime juice - 5 gm
Garlic chopped - 15 gm
Parsley chopped - 5 gm
Onion rings - 5 gm
Oregano fresh - 5 gm
Method:
Mix all the diced vegetables with olive oil and salt pepper.
Add all the three lettuce, tossed with the garlic lemon dressing.
Serve chilled, garnished with Feta cheese crumble and onion rings.
For lemon dressing: In a bowl take olive oil, lime juice, oregano, parsley, salt, pepper and garlic. Mix thoroughly using a whisk. Store in a bottle and refrigerate for use.
Insalata Tabouleh di Quinoa
Ingredients:
Quinoa boiled - 100 ml
Chopped cucumber - 10 gm
Chopped bell peppers - 20 gm
Chopped tomato - 10 gm
Chopped parsley - 20 gm
Lemon juice - 5 gm
Chopped french beans - 10 gm
Olive oil - 5 gm
Salt pepper - 2 gm
Pine nuts - 5 gm
Ciabatta bread - 20 gm
Hung Curd - 10 gm
Lemon dressing - 10 gm
Romaine lettuce - 10 gm
Grilled chicken breast (optional) - 1 no.
Method:
Mix all the vegetables with the quinoa and hopped parsley.
Add the dressing and place the mixture on top of the Romaine lettuce.
Top with hung curd and serve with grilled ciabatta.
Garnish with roasted pine nuts.
Classic Egg Salad: All you need to make a quick, creamy, classic egg salad with all its originality intact is, well the perfect recipe! Begin with boiling, peeling and cutting the eggs into small pieces. Add mayonnaise (low fat mayo or greek yoghurt can also be used as a healthy option), herbs, celery and lemon juice to the chopped eggs. Mix all the ingredients well and add salt and pepper to taste. Your old fashioned simple egg salad is ready in not more than five minutes (minus the boiling time).
Vegetable Egg Salad with Mayo: Add up your favourite boiled veggies - carrots, broccoli, corn, tomatoes, beans and more - along with mayonnaise, or your most preferred salad dressing, to make a colourful mix. Slice boiled eggs into thin strips and mix them with the veggies. You can also enjoy it as a filling for an open-faced sandwich for a more filling meal.
Salmon Orzo Salad
Ingredients
3 tbsp yogurt
2 tbsp mayonnaise
3 tbsp milk
1 tbsp grated parmesan cheese
250 gms of your favourite shaped pasta
1 smoked salmon fillet
1 cup cherry tomatoes
½ yellow bell pepper sliced
½ cup diced muenster cheese (a type of smooth textured American cheese; can be replaced with Swiss cheese too)
½ cup fresh peas
Method
1. Boil water in a large pot.
2. Combine the salad dressing of muenster cheese, mayonnaise and yogurt in a bowl.
3. Cut the salmon into medium pieces and add it to the dressing along with the bell peppers and stir gently.
4. Add the peas and in the meanwhile add pasta to the boiling water.
5. Drain the pasta, rinse it cool water so that it doesn't stick together and add it to the salad.
6. Mix all ingredients well top it with parmesan cheese and serve.
Grilled Tandoori Chicken Salad
Ingredients
Tandoori chicken
2 tbsp cups yogurt
1 tbsp cup mayonnaise
1 tsp cup mango chutney
1 tbsp milk
Handful of lettuce and rocket leaves
5-6 cherry tomatoes
1 green onion chopped
Method
1. Combine the salad dressing of yogurt, mayonnaise, mango chutney and milk in a bowl.
2. Make medium size pieces of the chicken and toss it well with the salad leaves, scherry tomatoes and onions.
3. Add the dressing and mix well.
4. Serve with whole wheat bread or naan.
Tortellini and Corn Salad
Ingredients
2 tbsp yoghurt
2 tbsp chopped avocado
1 tbsp olive oil
1 cups grated parmesan
Few basil leaves
250 gms tortellini pasta
6-7 cherry tomatoes
3 tbsp soy beans
3 tbsp crumbled feta cheese
1 tsp tobasco sauce
1 cup fresh corn
Method
1. Boil water in two pots.
2. In a bowl, mix yogurt, avocado, olive oil tomatoes and all other ingredients, except pasta.
3. In the meanwhile, add the pasta and corn in two separate pots of boiling water and cook for 2 minutes.
4. Drain them and rinse in cool water.
5. Add it to the mixture of yogurt, avocado and seasoning and top it with parmesan cheese.
6. Refrigerate and serve chilled.
Roasted Vegetable Salad
Ingredients
25 gms iceberg lettuce
15 gms red bell pepper diced
15 gms yellow bell pepper chopped
10 gms zucchini diced
15 gms roasted tomatoes
5 gms olives
10 gms button mushrooms
2 tbsp olive oil
½ tsp oregano
½ tsp thyme
3 cloves of garlic chopped
½ tsp pepper
Salt to taste
For the Dressing
2 tbsp red wine
3 tbsp red wine vinegar
1 tsp sugar
1 tsp black pepper
3 tbsp olive oil
3 tbsp balsamic vinegar
Salt to taste
Method
1. Toss the vegetables in olive oil along with garlic, salt pepper and the herbs.
2. Roast them in a preheated oven of 200ºC for about 10 minutes and set aside for it to cool.
3. Mix the ingredients for the dressing, add it to the vegetables, add the lettuce, mix well and serve.
Mixed Meat Salad
Ingredients
50 gms boiled chicken cut in strips
35 gms ham strips
50 gms roast beef strips
35 gms strips of swiss cheese
60 gms iceberg lettuce
4 cherry tomatoes
20 gms red and yellow bell pepper sliced
4 tbsp French dressing
Method
1. Mix all the meat, lettuce, tomatoes and bell peppers in a bowl.
2. Add the French dressing, salt and pepper to taste, mix well and serve.
Greek Salad with Grilled Chicken Breasts
Ingredients
30 gms red, yellow and green peppers diced
30 gms chopped tomatoes
15 gms chopped onions
35 gms chopped cucumber
1 tbsp oregano
30 gms olives
40 gms crumbled feta cheese
2 tbsp lemon juice
3 tsp olive oil
60 gms iceberg lettuce
1 chicken breast cut into strips
½ tsp pepper
Salt to taste
Method
1. Marinate the chicken breast in olive oil, salt, pepper and oregano for 15 minutes.
2. Grill it in a pre heated oven of 250ºC for about 10 minutes.
3. Mix rest of the ingredients with the cheese and lemon juice and another teaspoon of olive oil and serve. You could also roast the whole chicken breast and serve it as a side dish.
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