Tag Archives: tomatoes

The Simple Salad

I find during the summer (and I suppose generally throughout the year) that there is nothing like a well made salad – I have a problem with ready made to eat packets of salads as they never taste fresh and tend to spoil very quickly. We always have loads of veg in the fridge so a good selection is key to the makings of a great salad.

Onion – I love spring onions in a salad. Some people don’t but I think they add too it.

Nothing like a Spring Onion in your salad

Peppers – are an essential to my salads, again some people don’t like them and people often like to say its not good for their gut, but I don’t buy it. The yellow, orange and red ones are sweet, while the ominous green ones are quite bitter. If you really have a problem with the green ones in a salad, keep them for ratatouille or soup.

Bulkers – fibre is great and there is nothing like those funny veg that many people complain about. I LOVE LOVE LOVE celery, although most in my family complain about it being tasteless, like cucumber. I don’t believe a word of it! Celery has this fresh crunch, that adds great texture to a salad and cucumber while also fresh has a softer more moist crunch to it. So they may be bulkers, but they are great! And don’t underestimate the importance of the fibre!

Peppers, Celery, Cucumber

Tomatoes – I like having a nice selection of tomatoes, the normal round little red ones (moneymaker), those wonderful tiny plum tomatoes and I have a bit of a thing for the little yellow tomatoes, which are hard to find, but add some nice colour to any salad!

Tomatoe Selection

Lettuce – the key to any salad is the lettuce; we often have a selection handy. Good ol’ iceberg lettuce and round lettuce ¬†are the standards. I have an obsession with lamb’s lettuce since I was a kid <- so it always goes in, as does rocket which has a lovely peppery taste to it. Romaine or cos is that nice crunchy one that caesar salad’s always use. Chicory is one of my absolute favourites and those brown leaf ones are always in our salads because mom insists.

Lettuce Galore

I’m on a low carb diet at the moment – which means I have to cut down on the high carbohydrate veg, like carrots, parnsips, turnips, celeriac, peas etc. What I’d normally do though is add a cup of corn to a salad and a couple handfuls of grated carrot.


Om Nom Mixed Salad

Don’t forget a dressing, 2/5 balsamic vinegar, 3/5 olive oil, salt, pepper and a tablespoon of a mustard of your choice. Bottle, shake, serve.

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Cous Cous and Halloumi Nom

It’s coming up to exam time again and simple easy and quick food is the best thing. Not to mention that sometimes fridges aren’t gloriously filled with fresh delicious food, but rather a random collection of thins you’ve forgotten about.

All the goods found

some springonions (which needed a lot of dry leafy bits removed)

some kind of wrinkly tomatoes

a packet of halloumi

some salsa verde I had from last week

an orange (I used the rind and ate the rest!)

a bottle of pesto (that is in the fridge for nights when you’re tired and just need a bowel of easy pasta.

I also found two chicken drumsticks in the freezer that were now defrosted. I left them in the bag they came in, chucked in a teaspoon of ground cumin, ground coriander and some garam masala and then two tablespoons of natural yoghurt. Leave the drumsticks to marinade for as long as you have and them pop them on some tin foil in the oven at 180 degrees celcius.

Ready to Marinate Drumsticks

I took 200g of cous cous and popped it in to a frying pan with water. The heat keeps the water boiling and the cous cous cooks extra quick. In another pan I heated the chopped springonions, with halfed baby tomatoes and a tablespoon of red pesto. I then poured that on to the now cooked cous cous and stirred it in.

Cous cous basics

Almost there

I didn’t clean the pan because I like to keep the flavours there and use them again (as long as nothing burns) and threw on well-peppered roughly chopped halloumi. Fry it until the edges are nice and brown and the cheese is beginning to melt in parts. (I often cook cous cous in stock, but didn’t here because the halloumi is so salty anyway!)

Halloumi Nom

I grabbed some rind from an orange and added it to my salsa verde for an extra nom. A drumstick to munch on the side, if you’re not a veggie.

Halloumi and cous cous

With a drumstick on the side!

Threw it all on a plate and nom. Done.

Easy student fridge raiding meal.

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