So this salad was really popular on TikTok a while back and I thought it was great a great salad idea. This salad consists of mostly green ingredients which is where the name comes from. There’s so many variations out there to choose from so I just combined my favourites together. If you’ve followed me for a while you’d know that I don’t usually use dressing in my salads so this was an exception 🙂
This would be great for hosting dinners, maybe as a side salad or starters. You can also serve the salad with toasted pitta bread, rice cakes, crackers or tacos.
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp olive oil
Handful of parsley
1 garlic clove, crushed
1 tsp maple syrup
Pinch of salt and pepper
Whisk everything together until fully combined and set aside.
Tortilla chips to serve
Lettuce, roughly chopped
Cucumber, sliced into quarters
Spring onion, finely sliced
Prepare all of your salad ingredients and mix together in a bowl.
Drizzle the salad dressing over the top and leave for a few minutes to be absorbed.
This was quite a creative one for me, I had some leftover cannellini beans and thought what can I make? I searched online for something that would use up at least 300g and this bean mash was the best thing. It’s very versatile and could be eaten as a spread for many foods such as crackers or bread, it would also be great for dipping veg into or simply a mash potato alternative.
This is a nice recipe because it’s like a healthier version of a pizza but still tastes so good. I’ve opted for kale, cabbage, cheese, pine nuts and sesame seeds for my toppings but anything would work really.
Ingredients for cannellini beans mash
1 tbsp oil
1/3 onion, diced
1 garlic clove, crushed
300g cannellini beans
30ml vegetable stock
1 tsp oil
Splash of lemon juice
3 Sprigs of parsley
Heat the oil in a pot on a medium heat.
add the chopped onion and cook for 5 minutes stirring occasionally.
Next add the garlic, beans and stock. Simmer for 5 minutes until the beans are soft and tender.
Mash the beans with oil, lemon juice and parsley.
Season to taste and leave to cook down.
Ingredients for naan bread pizza
200g self-raising flour
70g wholewheat flour
200g plain yogurt
1 tsp oil
Sieve the flours into a bowl, make a well and mix in the yogurt.
Mix until it forms a soft dough then knead for at least 5 minutes until smooth.
Leave to rest for 15 minutes before splitting in half and rolling out to 0.5cm thick.
Heat the oil in a pan, once hot, cook the naan breads for 1 minute each side until golden brown.
Making the Naan Bread Pizzas
Preheat the oven to gas mark 5 and set out and oven tray.
Even spread the bean mash over the 2 bases, and top with kale, cabbage and cheese.
Cook in the oven for 15-20 minutes until the cheese has melted and everything is fully warmed through.
Hey Everyone, thanks for stopping by my blog today.
So believe it or not, this meal was actually freshly made, even though it looks very similar to a previous post (Quinoa and Lentil Salad). However this time I didn’t add any quinoa and used it as a pescatarian filling for some pitta breads.
You could easily not add the prawns and it would still be a delicious vegetarian filling idea. It was pretty simple to make (even after a days work) because many of the components don’t require that much preparation or cooking.
This recipe kind of gives me dal vibes which I believe is a type of Indian cuisine however my lentil mixture doesn’t contain as much liquid and it was more of a thick texture. This was super delicious, mildly spiced with a mixture of paprika, chilli powder, garlic powder and salt, and makes for the perfect filling.
Again, this is another recipe where I haven’t included amounts so it gives you the freedom to follow packet instructions especially with the lentils or depending on how much you want to make, also with the turmeric and chilli powder a little sprinkle goes a long way.
Ingredients Quinoa Red lentils Vegetable stock Turmeric Chill powder Pumpkin seeds, toasted Kale Spring onion, finely sliced Desiccated coconut Sweetcorn Oil for frying Prawns (sprinkle with paprika, garlic powder, salt) x2 pitta bread
1. Cook the quinoa and lentils adding the stock, turmeric and chilli powder to the pot.
2. Toast the pumpkin seeds in a dry pan, then also cook the kale for a couple of minutes in the same dry pan and set aside in a bowl. Add the spring onion and coconut to the bowl.
3. Just before the quinoa and lentils are cooked, mix in the sweetcorn. Drain off any liquid.
4. Gently fry the seasoned prawns for a few minutes then mix into the lentils and corn along with the other ingredients in the bowl.
5. Lastly, toasted the pitta for max sixty seconds, just to heat them up and stuff them with the delicious prawn and lentil filling and serve.
As you can see, I’m still working on my food photography but the taste never disappoints. This is similar to a few quinoa based meals I’ve cooked before but with the addition of kale and sweetcorn, added vegetables for a more nutritious meal.
I actually cook the lentils and quinoa a little longer than recommended but it makes for a really nice soft texture that is just so heart warming but still light on the stomach. There are lots of different components going on in this meal which makes it that more exciting to eat.
Ingredients Quinoa Red lentils Vegetable stock Turmeric Chill powder Pumpkin seeds, toasted Kale Spring onion, finely sliced Desiccated coconut Sweetcorn Oil for frying Prawns
Method 1. You’ll need enough liquid to cook the quinoa and lentils, at the same time add a pinch of a stock cube for flavour. Also stir in the turmeric and chill powder.
2. In a dry pan, toast the pumpkin seeds and set aside, then add the kale for a few minutes until slightly wilted.
3. Next in a bowl, add the pumpkin seeds, kale, spring onion, and desiccated coconut mixing well.
4. A few minutes before the quinoa and lentils are done add the sweetcorn to warm up slightly.
5. The quinoa and lentils should have absorbed all of the liquid, if not simply drain out any excess liquid. Combine both mixture together and serve straight away.