Grilled Halloumi Salad with Caramelized Kumquats

IMG_3470.jpgThis salad pleases the eye as well as the taste buds. I had so many kumquats in the fridge these days; I really didn’t know what to cook. I posted a question on instagram and one lovely lady suggested making a jam and then serving it with halloumi to balance the sweetness. I found that inspiring so I decided to create lovely salad with these ingredients. I didn’t make a jam, as that requires a different, time-consuming process. Continue reading

Marinated Mushroom Salad with Roasted Pumpkin and Feta Cheese

 

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I don’t know why I call this dish a salad. It’s more like a vegetarian main. The mushrooms are marinated in a zesty dressing sweetened with maple syrup and then mixed with sweet roasted pumpkin, fresh, vibrant rocket leaves, a ton of crunchy nuts and my favourite, bulgur wheat. I absolutely love it in salads as it has the quality to absorb all the flavours and the goodness of this dish. It is a bit more time consuming than your average salad, but you could prepare the mushrooms, pumpkin and bulgur the day before and keep it in the fridge. Serve it as a light lunch or a vegetarian main. It’s a real crowd pleaser. Continue reading

Cold Noodle Salad with Peanut Butter Dressing

 

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There’s nothing like a really cold noodle salad packed with crunchy veggies and flavored with the absolute deliciousness of peanut butter. It so easy to make and you can just improvise and add any veggie you fancy. It’s really great that you can cook something really delicious without frying or sautéing anything. This is a vegetarian version but if you are not, and happen to have some left over roasted chicken, just throw it in. The dressing is really, really delicious. I’m a huge fan of peanut butter and in this recipe it adds so much flavor. Continue reading

Crunchy Kohlrabi, Apple and Fennel Salad with Yogurt dressing

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The absolute welcome of spring. The humble kohlrabi –for Cypriots, “Kouloumbra”- makes an excellent addition to any salad. We Cypriots, are used to eating it thickly sliced, sprinkled with salt and lemon juice, but sliced thinly it adds delicious crunch and taste to salads. For this recipe, I combined it with fennel and apples and used a tangy, yogurt dressing, which elevated the dish. I sprinkled some dried cranberries and pistachios to add extra sweetness and extra crunch. Continue reading

Grilled Potato Salad

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Ingredients

  • 1 kg potatoes, peeled and cut in about 3cm cubes. Don’t have to be too accurate here, just make sure pieces are not too small.
  • 1/3 cup olive oil
  • 1 Tbs parsley, chopped
  • 1 Tbs coriander, chopped
  • 1 spring onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • a generous pinch of chilli flakes
  • salt and freshly ground black pepper
  • 1 lemon, zest and juice

Method

Bring a large pot of water to boil. Add the potatoes and boil for 10 minutes. They will be undercooked but that’s ok. Drain well and put in on a large piece of heavy duty foil. Pinch the edges of the foil to create a rim around the potatoes. Drizzle with the olive oil and add the rest of the ingredients except the lemon juice. Mix gently. Cover the potatoes with another piece of foil and tuck it under, making sure the potatoes are completely sealed. Grill the «package» over medium heat for 20 minutes, turning it over once. Open the package and serve drizzled with the lemon juice.

Note: You can bake the potatoes in the oven if you don’t feel like grilling. Preheat oven to 200 C. Bake the «package» for 30 minutes.