Start lowering your carbon footprint on ‘Meatless Mondays’ with these dishes.
It is so important to not only help the planet but to also maintain (or reduce) our waistlines by having at least one meat-free meal a week. I have many more than that and I love sharing them here for your inspiration.
Meatless Monday rolls around fast each week, doesn’t it? It’s fine by me as I love, and look forward to, my vegetarian dinners each week.
Tonight we’ll be having a beautiful grilled eggplant and red capsicum soup using a recipe from one of favourite chefs Yotam Ottolenghi in his cookbook titled Plenty. It sits on my kitchen bench pretty much all the time, it’s so inspiring. Have you seen it? His new cookbook Jerusalem is on my wish list too.
This salad, though, is all mine. It came about, as most of my recipes do, by happy accident.
Some super fresh watercress from the market, new season oranges in my fruitbowl and a packet of halloumi screaming my name from the fridge – a star salad was born!
I actually used a mustard-based vinaigrette on this version, but I think it would be even better with my sweet finger lime dressing from last week, so I’ve suggested that in the recipe. Feel free to use whatever takes your fancy!
Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up some lovely looking fritters made with quinoa.
Tell me, do you do fruit in salad? Yay or nay?
Watercress, halloumi and orange salad
serves 4 as a side or 2 as a main
- 300g pack of halloumi, sliced and dried with paper towels
- 1 large bunch of watercress, washed, tough stalks trimmed and separated into small branches
- 1 orange, peeled and segmented
- sweet finger lime dressing or your favourite mustard-based vinaigrette
1. Cook the halloumi slices in a hot frying pan with a little olive oil for 30 seconds on each side until nicely browned, but not too melted. Drain on paper towel then chop into bite sized pieces.
2. Arrange the watercress, orange segments and halloumi onto a serving platter and drizzle with sweet lime dressing or your favourite vinaigrette. Serve immediately as a side for large roasted portabello mushrooms or veggie skewers with some crusty bread.
- Change the cheese or leaves: substitute fresh, creamy mozzarella torn into chunks or thin shavings of a full-bodied parmesan or pecorino. Try rocket or baby spinach in place of watercress.
- Different citrus: this would also work well with blood oranges or ruby red grapefruit.
- Meaty: some beautiful good quality proscuitto draped on top could make this salad a complete meal with some sourdough on the side. In which case, it would serve 2 as a main course.
A short and sweet post today.
Remember those finger limes I picked up at Lennox Head markets last month? Well, this is what I made with some of them.
A totally lush sweet ‘n sour dressing that literally pops in your mouth, due to those juicy little finger lime bits! (more…)
This post is sponsored by Vitasoy.
Flavoured hummous is all the rage, y’all!
OK, I just made that up.
Seriously though, flavoured hummous is really good. My favs are pumpkin or beetroot, if I can’t have the real thing. Roasted capsicum is good too – have you tried it?
Today I am introducing you to avocado hummous. The vitamin E, good-fat-filled, greenest hummous of them all! (Of the flavoured hummous’s, that is).
As you can see, I’m not a purist kinda gal. Although I do love a traditional recipe or two sometimes. (more…)
This post is sponsored by Vitasoy.
Is it just me or has everyone gone smoothie mad?
Don’t get me wrong, I’m not having a go at them/you, I love a good smoothie as much as the next chick. It just seems like the blogosphere has erupted with smoothie recipes left, right and centre.
I’m not imagining it. Am I?
Anyway, bring it on people. Or should I say, whizz it up people. And yes, do include all the latest trendy super foods like kale and chia seeds, so they can become more mainstream and we can all glow and glow and glow with health…
Hang on, I’m off track. Let’s chat about this smoothie. (more…)
I’ve been wanting to make a crepe cake for years, but never got around to it.
Enter inspiration stage right: a dedicated crepe pan*.
I just cannot express to you strongly enough how PLEASURABLE it is to make crepes with a pan that is designed especially to do so.
All these years I avoided making the deliciousness that is a crepe cake because it just seemed like too much hard work. 20 crepes? No thanks, I’ll just sit here and slowly sip my cup of tea instead.
Had I known how easy, quick and downright enjoyable it would be to use a crepe pan I would have gone straight to the shops and purchased one. No, I would have RUN to the shops. Seriously. (more…)