Showing posts with label green. Show all posts

Raw Broccoli Salad with a Vibrant Basil and Lime Dressing


This recipe is inspired by the raw broccoli salad in Chriskitch , a recipe book from a small London-based restaurant. Since moving down to London two hands is not enough to count the number of restaurants and cafes I want to visit. Chriskitch is definitely on the list. I think what I love about the recipes in this book is the style of cooking is similar to mine. By that I mean a blend of lots of cultures and cuisines. You see Middle Eastern, English, Polish and more influences in the book; everything looks delicious. Not only that but the photography is gorgeous. This broccoli salad is perfect for a light lunch, but I would recommend it as a side salad or starter. As you can see from the photos, it has a vibrant presence, and so it would serve as a great centre piece for a dinner party. If packing this salad for lunch, keep the dressing and nuts separate until serving.

Ingredients 
1 head of broccoli
1 handful of fresh basil
juice of 1 lime
150g of toasted pecans
150g of raisins
50ml of extra virgin olive oil
salt and pepper

Preparation 

  1. To a blender or food processor add the fresh basil, olive oil and lime juice. Blitz until smooth. Set aside.  
  2. Using a mandolin or a knife, finely and carefully slice the broccoli as thin as possible. 
  3. Add the sliced broccoli to a large salad bowl, top with the roasted pecans and raisins. 
  4. Season the salad well with salt and pepper. 
  5. Just before serving, dress with the dressing. 
  6. Enjoy! 
appetiser broccoli green
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Asparagus and Pea Quinoa with Feta and Spinach Pesto


I know, I know, it's autumn not spring. This dish does scream spring, but sometimes you have just to make what you fancy. The luxury of the 21st century is that you do not have to eat the produce limited to the season you are in. Of course asparagus is nicer in the spring but oh well. I love how green this dish is, and I honestly feel pretty proud of myself when I see my fridge and my plate (the two tend to go together) packed full of green. This pesto was inspired by the pesto at Hiltl in Zurich. Hiltl is actually the oldest vegetarian restaurant in Zurich, and they have an incredible selection of food. A feta pesto is on their buffet selection, and it is incredible. This pesto is slightly less traditional because it was made from what I had on hand, but it was a great compliment to this dish. Israeli couscous or even pasta would be a great quinoa substitute, but as I am 95% vegetarian, quinoa gives the extra protein quick that I look for. This recipe is also great cold make it perfect to bring to work, school or even a picnic. It should also keep for a good few days in the fridge. 

Ingredients
100g of quinoa (uncooked) 
300ml of water
250g asparagus, stalks trimmed
6 handfuls of frozen, small peas
approx. 100g of feta 
a few sprigs of parsley 

Pesto 
1/2 lemon, juice and zest
25g of nuts (pecans, pine nuts or blanched almonds)
4 tbsp of extra virgin olive oil
a handful of fresh parsley
a small handful of fresh mint 
4 large handfuls of spinach 
40g of feta cheese 
1 clove of garlic, inner germ removed (optional step but reduces the garlic aftertaste) 

Preparation 
  1. Start by thoroughly washing your quinoa. Then place in a medium sauce pan and heat on a medium heat until all the water has evaporated. 
  2. Next, add the water to the quinoa and bring to a boil. Once the quinoa is boiling, lower the temperature to maintain a steady simmer then cover. The quinoa is finished when all the water has evaporated. Think how you would normally boil rice. 
  3. Whilst the quinoa cooks (approx. 20 minutes), start preparing the vegetables and pesto. 
  4. For the pesto you will need a blender or food processor. Alternatively you can chop everything very finely, but it will obviously take longer and not be as smooth. 
  5. Into the blender or food processor add the spinach, parsley, mint, nuts, feta, garlic, salt, pepper, oil, lemon zest and juice. 
  6. Blend well and set aside. 
  7. Fill a medium sized sauce pan with some salted water and bring to a boil. 
  8. Cut your asparagus into bit sized chunks, then once the water is boiling, add to the water and cook for 3 minutes. 
  9. After 3 minutes, add the peas to the pot of asparagus. Cook together for another 2 minutes. 
  10. Drain the vegetables immediately and quickly cool with cold water. Drain again and shake off any excess water. 
  11. Add the vegetables and pesto to the cooked quinoa. Combine well. 
  12. Finally, top with some more feta, fresh parsley, salt and pepper to taste and a drizzle of extra virgin olive oil. 
  13. Enjoy! 
feta gluten free green
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