This salad is fresh, healthy and packs a to of flavor. I love PB2 (you can get it on Amazon), it seems strange, but packs a lot of flavor and is great for peanut flavored dressings. The trick when dressing anything is do it in a large bowl – drizzle lightly and toss to coat – you can always add more dressing, but you really don’t need a lot.
1/4 c powdered peanut butter (PB2) or peanut butter
2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp Honey
1 tbsp sriracha
1 clove garlic, minced
1 tbsp grated ginger
2 english cucumbers
8 oz cooked chicken, shredded
1 c bell pepper, diced
4 scallions, sliced thin
Toasted sesame seeds
Combine dressing ingredients in a small jar, shake to combine.
Spiralize the cucumber into 5 inch long noodles (or cut into small cubes).
Combine cucumber, peppers and scallions in a bowl, dress with salad dressing and toss to combine. Divide among plates. Add chicken to the same bowl, drizzle with dressing and toss to coat. Divide among plates. Sprinkle with a little sesame seed and a drizzle of hot sauce.
This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.
5 tbsp olive oil
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 medium japanese eggplants, spiced lengthwise down the middle
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs
Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.
Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.
Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces.
Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.
This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.
2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.
Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.
Lastly, add the remaining ice and pulse once or twice, just to crush it a little.