Simmering Beef Salad


1 sirloin steak, about 7 oz and 3/4 inch thick
peanut or corn oil, for brushing
salt and pepper
1 red bell pepper, cut in half, cored, and seeded
1 yellow bell pepper, cut in half, cored, and seeded
1 carrot, peeled and cut into 3-inch pieces
1 zucchini, cut into 3-inch pieces
3-1/2 oz canned straw mushrooms (drained weight), rinsed and thinly sliced
3/8 cup bean sprouts
2 kaffir lime leaves, sliced
2 tbsp finely chopped fresh cilantro, and some sprigs for garnish

Sweet Chili Dressing

1/2 to 1 fresh red chili, to taste, seeded and finely sliced
4 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1/2 tbsp fish sauce


  1. Heat a skillet over medium—high heat. Brush both sides of the steak with oil and season. Cook for 3 minutes on one side. then flip it over and continue cooking for 2 minutes for medium-rare, then set it aside for 1-2 minutes.
  2. Put all the ingredients for the dressing together in a large serving bowl.
  3. Thinly slice the steak on the diagonal and add to the bowl. Set aside.
  4. Prepare the vegetables, adding each one to the bowl as it is sliced using a vegetable peeler.
  5. Run the peeler along the cut edges of the bell peppers to make thin, narrow strips.
  6. Thinly slice the carrot and zucchini lengthwise, then stack the slices and cut lengthwise into short thin sticks.
  7. Stir the mushrooms, bean sprouts, lime leaves, and cilantro into the dressing, then cover and let chill.
  8. Put the noodles in another bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Drain and let chill until you are ready to serve.
  9. When you are ready to serve, toss the noodles into the salad. Arrange the salad on 4 plates and garnish with cilantro sprigs.

Makes 4 servings.

Source: Noodles

Vegetable Makloubeh


200 ml vegetable oil, for frying
1 large aubergine, cut lengthwise into 0.5 cm thick slices
2 medium potatoes, peeled and cut into 0.5 cm slices
1 small cauliflower, cut into large florets
2 medium carrots, cut lengthwise into 0.5c m thick slices
2 large tomatoes, cut into 1 cm thick slices
4 garlic cloves, peeled and sliced
200 g short-grain rice (risotto or paella rice), washed and drained

For the liquid

400-500 ml vegetable stock or water
1/2 tsp ground turmeric
1 tsp paprika
1 tsp ground nutmeg
1 tsp
ground cardamom
1 tsp black pepper
2 tsp salt

Tahini salad

80 ml tahini paste
80 ml water
40 ml lemon juice
1 garlic clove, crushed
1 tbsp dried mint
15 g flat-leaf parsley, chopped
salt, to taste
4 medium ripe tomatoes, cut roughly into 2cm cubes
4 mini-cucumbers (or 1 large one, seeded), skin on, cut roughly into 2 cm cubes
olive oil
10 g mint leaves, roughly chopped


  1. Pour the oil into a wide frying pan – it should come about 0.5cm up the sides – and place over a high heat. When hot, fry the aubergine in batches for a minute a side, until nicely tanned. Transfer to paper towel. Repeat with the potato and then the cauliflower and carrot, but for only about 30 seconds a side – these vegetables need to take on some colour but stay crunchy.
  2. Cut out a circle of grease-proof paper large enough to cover the base and some of the pan’s edge, and line the pan with it. Cover the paper with aubergine slices, then layer up, in order, with the carrots, potatoes, tomatoes and cauliflower. Sprinkle the garlic on top and cover with rice.
  3. Mix the boiling water or stock with the spices and seasoning. Gently pour the mix over the rice, making sure all the rice is immersed. Put the pot on the stove top and bring gently to a boil (you don’t want a vigorous simmer because that will ruin the layers). Once simmering, reduce the heat to a bare minimum, cover the pot and cook for 30 minutes. Remove from the heat, lift off the lid, place a clean tea towel over the pan, pop the lid back on and leave to rest for 10-15 minutes.
  4. While you wait for the rice to cook, make the salad. In a bowl, whisk the tahini paste, water, lemon juice, garlic, dried mint and parsley. The mix should be creamy but still runny enough to pour. If it is too thick, add more water. Add salt to taste – be generous. Put the tomato and cucumber chunks in a bowl, pour the dressing on top, mix gently, drizzle with oil and sprinkle with fresh mint. Set aside.
  5. When ready to serve, remove the lid and towel, and place your large serving plate over the pan. Carefully turn over, so the plate is now on the bottom and the pan on top, place on a stable surface and gently lift off the upturned pan. Carefully lift off the grease-proof paper – ideally, you want the rice to keep the pan’s shape, though it’s not the end of the world if it falls apart. Serve hot or warm with the salad on the side.

Makes 4 servings.

Source: Ottolenghi

Hummus with Greek Salad


Makes 4 cups

2 (15-1/2-ounce) cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeho chili, seeded and coarsely chopped
2 tablespoons plus 1-1/2 teaspoons tahini
1/4 cup freshly squeezed lemon juice
juice of 1 lime
1 teaspoon agave nectar
1/4 cup coarsely chopped fresh cilantro
1-1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Yogurt Dressing
Makes 3 cups

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons agave nectar
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
pinch of freshly ground black pepper
1/2 cup expeller-pressed canola oil
1/2 cup extra-virgin olive oil
1-1/2 cups Greek-style plain yogurt

Greek Salad

1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons chopped mixed fresh herbs, such as parsley, oregano, and basil
4 pita bread rounds, each cut into 6 wedges, warmed


  1. To make the hummus, place the beans, garlic, jalapeno chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste.
  2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
  3. Transfer to a bowl. Store in the refrigerator for up to 3 days.
  4. To make the yogurt dressing, combine the lemon juice, vinegar, shallot, mustard, agave nectar, oregano, salt, and pepper in a blender. Blend for 30 seconds on low speed and then turn the blender to medium speed. Slowly drizzle in the oils and blend until the mixture is emulsified and thick, like mayonnaise.
  5. Transfer to a bowl and whisk in the yogurt. Store in the refrigerator for up to 4 days.
  6. To make the Greed salad, mix the cucumber, red onion, cherry tomatoes, and olives with 1/4 cup of the Yogurt Dressing.
  7. To serve, put 2 cups hummus on a plate.
  8. Top the hummus with the Greek salad.
  9. Sprinkle with the crumbled feta and herbs. Serve with the warm pita.

Makes 4 to 6 servings.

Source: True Food

Italian Caprese Avocado Toast


1 pint cherry tomatoes (halved)
1/4 cup basil, finely sliced, plus more garnish if desired
4 slices whole-grain or whole wheat bread (toasted)
1 avocado, halved and pitted
1/8 tsp ground black pepper
1/4 cup fat-free, shredded mozzarella
2 tsp balsamic vinegar


  1. Halve each cherry tomato and finely slice the basil leaves.
  2. Toast each piece of bread.
  3. Slice the avocado in half and remove the pit. Use a spoon to remove the avocado’s flesh from the skin and place it into a bowl.
  4. Add the chopped basil and pepper. Mash together with a fork.
  5. Divide avocado mixture between each toast piece, spreading a layer onto each one.
  6. Place each toast onto a plate.
  7. Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is.
  8. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar.
  9. Garnish with a few basil leaves, if desired, before serving.

Makes 4 servings.


  • If you prefer a gooey, cheesy toast, place under the broiler for 1 to 2 minutes for the mozzarella to melt.
  • If the avocado is ripe but still a bit firm, peel and add avocado flesh into a blender or food processor to purée with the basil leaves.

Source: American Heart Association

Poached Salmon with Green and Yellow Beans Salad


4 sprigs of fresh tarragon
2 lemons
10 white pearl onions, peeled and thinly sliced
4 (5-ounce each) skinless salmon fillets
Kosher salt and freshly ground black pepper
12 ounces thin green beans,trimmed
12 ounces thin yellow wax beans, trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oi


  1. Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons.
  2. Slice 1 lemon into thin rounds.
  3. In a large skillet, combine the lemon rounds, tarragon stems, and one-third of the onions and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
  4. Season the salmon with salt and pepper. Lay the fillets in the skillet and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Using a slotted spatula, transfer the salmon fillets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
  5. Bring a large pot of salted water to a boil. Add the green and yellow beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge the beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
  6. In a large bowl, toss the beans, radishes, and the remaining onions with the chopped tarragon. Grate the zest from the remaining lemon over the vegetables. Squeeze the juice from the lemon and add to the bowl. Drizzle with the olive oil and toss to coat. Season with salt and pepper and toss again.
  7. Place a salmon fillet on each of four dinner plates. Divide the salad among the plates and serve at once.

Makes 4 servings.

Source: What’s for Dinner?