Raw Beet and Kale Salad

beet salad 2.jpgI’ve always wanted to use raw beets in a salad and this one is becoming one of my favourites. Slice them very thinly (that’s the key really) and the earthy flavor of this colourful root vegetable will shine through. A sharp knife will not help you slice them paper thin, you really need a mandolin for this. If you don’t have one, grate the beets on the large holes of the grater. Continue reading

Cold Tuna and Pasta Salad with Parsley, Coriander and Mint Pesto

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Living in a country with 365 days of sunshine, calls for cold food. The kind you keep in the fridge and eat anytime of the day. This salad has all the aromas of the Mediterranean and screams “summer”. Olives, tomatoes, mint remind me of lunches al fresco and dinners with chilled wine and great company. The herby dressing is tangy and fresh. It fills perfectly the fine grooves of this “Mitsides” tricolore pasta, making every bite, utterly delicious. Continue reading

Bulgur Salad with Roasted Pumpkin and Goji berries

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The many splendors of bulgur wheat. It’s healthy, tasty, cooks fast and makes really great salads. It works well with all veggies but I just LOVE it with squash. I got the inspiration for this dish from the Cypriot pumpkin pie, “kolokoti”. The filling of this pie is bulgur wheat, raisins, squash and cinnamon. So I roasted the squash with some cinnamon and cumin and then served it on a bed of “Mitsides” fine, bulgur wheat. Instead of raisins, I used goji berries which are far less sweeter, but raisins would also work well if you really like something sweet in your salad. Top everything with a handful of pumpkin seeds and crumbled goat cheese or feta and you’ve got the healthiest, tastiest lunch. And you know what? It tastes even better the next day. Continue reading

Black Steak Salad

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I call this steak «black» since it gets really dark, almost black after cooking. Dark soy sauce in the marinade is respponsible for it’s dark colour, but also for it’s fantastic flavor. It’s very easy to prepare in advance since the steak needs that extra resting time before slicing. Use aged, very good quality beef fillet for this salad and cook medium-rare. Well-done steak is not an option here. This makes a fantastic lunch or dinner. Continue reading