I enjoyed so many great salads in Vietnam including a version of this Green Papaya and Prawn Salad (Goi Du Du). The secret is in the fresh ingredients and the combination that provides interest.
An unusual way to use Madumbis or African potato - with quinoa, chickpeas and lentils in a spicy patty or deep fried croquette.
Diet Detox - the time honoured Ayurvedic way: detox at home tips.
A ready for summer Steamed Asparagus salad on Sweet Potato Hash with a Saffron Yoghurt Sauce - food props from Chefchaouen and reflections on the Blue City, including my travel guide with top tips and favourite photos.
This challenge paired Medi Deli's Sun Dried Tomato pesto with their Basil Pesto Mayo - I combined the sun dried tomato pesto into a savoury scone (you can add some Parmesan cheese on the top if you prefer) and served with the basil pesto mayo instead of butter. A really lovely combination and look at the colours!
I was given the challenge of preparing dishes with combinations chosen by Medi Deli - in this case their little pack of marinated octopus salad with their tahini paste. I decided to keep the octopus in a salad and combine it with salad leaves, grilled aubergine, mint and tahini (the last three ingredients are such willing partners as it is). Food and the Fabulous endorsed project and news of travel to Monaco today.
My lovely friend Ming of Butterfingers blog, invited us to participate in cooking something for Chinese New Year, which falls on 23 January 2012. It's the year of the Dragon, not only an auspicious year, but the very year she was born in. We made this refreshing salad of cherry tomatoes marinated in a dried plum dressing.
This crunchy, wholesome salad uses brown basmati rice (use whatever type of brown or wild rice you have), aubergine done in two ways - gridded with minimal oil, and also sautéed with ginger and garlic in nothing more than water. It's not short of flavour though, with spring onions, lemon and lemon zest as well as a lovely balsamic glaze.