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Broccoli and soba noodle salad

Super quick and super easy recipe for an Asian-style lunch. Few ingredients, little work and a very satisfying meal. Tenderstem broccoli go great with soba noodles and spicy dressing with soy sauce, tamarind paste and lime juice. You have to try it!

Recipe: Broccoli and soba noodle salad

Serves: 2
Ingredients
  • 200 g soba noodles
  • 250 g tenderstem broccoli
  • a handful coriander leaves
  • 1/2 tsp finely chopped red chilli pepper
  • one tsp black sesame seeds
Method
  • Cook the noodles according to the package's instructions.
  • Blanch the broccoli in a boiling water for 3 minutes. Submerge in a bowl of ice water for one minute.
  • Place noodles and broccoli in a targe bowl.
  • Combine with coriander leaves, chopped chilli and soy-tamarind dressing.
  • Divide between two plates and top with black sesame before serving.

Recipe: Soy-tamarind dressing

Ingredients
  • 4 tbsp soy sauce
  • 2 tbsp tamarind paste
  • one tsp grated ginger
  • juice of 1/2 lime
  • one red chilli pepper, sliced
Method
  • Whisk all the ingredients together.
  • Set aside for at least 15 minutes, to let the flavours combine.

Roasted fig salad

Light salad with rosemary-roasted figs, watercress and feta. Simple, easy and delicious. Perfect with a glass of dry white wine for autumn dinner.

I hope for many sunny, relatively warm days before winter. Maybe this fall wan't be all warming soups and mulled wine. Just maybe.

Recipe: Roasted fig salad

Serves: 2
Ingredients
  • 5-6 ripe figs
  • 2 cups watercress
  • 100 g feta cheese
  • one tsp brown sugar
  • a handful of rosemary springs
  • 2 tbsp good quality balsamic vinegar
Method
  • Preheat the oven to 190C.
  • Cut the figs into quarters and place them in a baking dish.
  • Sprinkle with brown sugar and chopped rosemary.
  • Roast for about 30 minutes.
  • Divide the watercress between two plates and top with slightly cooled figs.
  • Top with crumbled feta and sprinkle with balsamic vinegar.

Broad beans and asparagus salad

This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.

Recipe: Asparagus and broad beans salad

Serves: 2
Ingredients
  • a bunch green asparagus
  • 1/2 cup broad beans, shelled and cooked, skins removed

Recipe: Lemon dressing with chili flakes

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp dried chili flakes
Method
  • Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
  • Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
  • Whisk the ingredients of the dressing together.
  • Combine broad beans and asparagus with the dressing.

Winter tangerine salad

It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.

Recipe: Winter tangerine salad

Serves: 2
Ingredients
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine
Method
  • Peel and slice the tangerines, arrange them on a plate.
  • Top with pomegranate and chopped mint, drizzle with tangerine juice.

Greek salad

What is the last time you had Greek salad? Personally, I have forgotten about it for a while, probably in an unconscious attempt to block out the memories of many bad Greek salads I was served in the 90's. There was always too much lettuce, well, it was mainly lettuce, cleverly covered up with a layer of diced tomatoes and cucumbers, bad olives and poor quality feta. The original version does not include lettuce and it's beauty comes from simplicity and great quality of ingredients. Use ripe heirloom tomatoes, good olives and authentic Greek feta and you no longer need to top everything with vinaigrette. The only adjustment I made was adding crushed chili instead or oregano.

Recipe: Greek salad

Serves: 2
Ingredients
  • a handful of good, ripe tomatoes, you can use different types
  • 1/2 of cucumber
  • a handful of Greek olives
  • 1/3 of red onion
  • thick slice of Greek feta
  • olive oil
  • 1/2 tsp. of crushed chillies
Method
  • Cut tomatoes into slices or quarters, depending on their sizes. Slice cucumber and onion.
  • Arrange all the ingredients on a platter, drizzle with olive oil and sprinkle with chili.
  • You can serve it as a meal with grilled pita or as a side salad.
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