My friend Robyn runs a cooking demonstration/catering business called Mimi’s Kitchen – you can find her here. She has many delicious recipes in her repertoire but this tasty salad is truly sensational. I made it the first time for hubby a little while ago and he said it was one of the best things he’s ever eaten! If you don’t want to use yoghurt you can whisk up some hummus with lemon juice and a bit of tahini for a dairy free dressing.
Lamb, Lentil and Tahini Salad
What you will need:
400g lamb (either lamb steaks, loin or back straps)
1 leek, halved and finely sliced
250g sliced mushrooms
2 zucchini, halved and cut into crescents
1 bunch asparagus (chopped into 2 cm pieces)
1 tin lentils, drained and rinsed well
salt and pepepr
1 tsp minced garlic
1/4 cup tahini
1/2 cup greek yoghurt
Juice of a lemon
Large handful of mixed leaves (spinach, rocket work well)
How to pull it together:
1. Generously sprinkle sumac, salt and pepper on both sides of the lamb.
2. In a large pan, heat some olive oil and garlic, then add the leek and fry until translucent and starting to brown. Add the zucchini, asparagus and mushrooms and continue to fry until they soften (about 10 minutes).
3. In a separate pan (or on the bbq – this is my preferred option) cook the lamb for a few minutes on either side until cooked through, but tender. Set aside and slice into thin pieces. (try not to eat it all at this stage – it is very yummy!)
4. Meanwhile, whisk the tahini yoghurt and lemon juice in a small bowl with some sumac, salt and pepper.
5. On a platter/in a largebowl place the mixed leaves, followed by the vegetables. Add the lentils, then the lamb. Drizzle the dressing over the top and serve.
Mmmm cooking up the veggies …
Enjoy – and don’t forget to follow me on Facebook www.facebook.com/theshrinkinghubby and instagram @theshrinkinghubby!
A friend of mine, Alison, has just started a new business called The Little Grocery Service. The philosophy behind The Little Grocery Service is that once a week (on a Friday) she visits the markets and selects the best seasonal fruit and vegetables she can find (conventional and organic when she can). She provides enough fruit and vegetables to feed a family with 2 or 3 children and in addition provides a bunch of beautiful flowers, a home-made jam or preserve (which she herself makes) and/or a baked good.
When in season she looks for interesting items to add to the regular selection and in order to help you get the best use from the produce from her box and to encourage you to try new foods she also includes recipes and cooking tips.
Alison wanted me to try her service to see what I thought, so last Friday I arrived home to this beautiful sight:
Needless to say I was delighted!!! At first I was a bit sceptical of the idea of somebody else choosing my weekly produce but I found that in addition to the usual staples that I would buy anyway there was an abundance of seasonal items that I now felt compelled (and happily so) to use. The box contained so much stuff! In addition to the fresh fruit and veggies which we are still happily working our way through, there was a jar of chilli sauce with garlic and ginger (that Alison herself made), a beautifully wrapped bunch of mixed herbs … and as a special treat there was the added pleasure of putting a huge bunch of amazing dahlias into a vase and enjoying them all weekend!
It’s a great service and one that will encourage you and your family to eat plenty of fresh fruit and vegetables and encourage you to step outside of the comfort zone and try new things!
The recipe included in this week’s box was for a fresh corn salad with prawns, red onion and crème fraiche which inspired me to make this delicious chicken and corn salad below. All of the fresh produce I used was provided in the box apart from the chicken, soba noodles, greek yoghurt and lemon (which I already had). It made for a lazy Saturday morning cooking something a little bit different for lunch for hubby and I (but so yummy we were fighting over the leftovers).
Poached Chicken and Corn Salad with Creamy Lemon Dressing
What you will need:
- 2 cobs sweet corn, husks removed
- 375g organic soba noodles (I actually only used 2/3 of the packet which is 375g)
- Sea salt and freshly ground pepper
- 1 poached/steamed chicken breast chopped into chunks. (I usually poach a few chicken breasts a couple of times a week – it makes such an easy protein source for salads, sandwiches or even on its own as a mid morning/afternoon meal)
- ¼ red onion finely sliced
- 1 lebanese cucumber quartered and cut into chunks
- 2 tablespoons greek yoghurt
- 3 shallots peeled and finely sliced
- 2 tablespoons mint leaves shredded finely
- 2 tablespoons coriander shredded finely
- A couple of handfuls baby spinach
How to pull it together
Fill a saucepan with 1 ½ litres of water (I used filtered as I intended to use the water for stock later), add the corn and some salt and bring it to the boil. Reduce to a simmer and cook for 10 minutes. Once cooked, turn off the heat and allow the corn to cool in the liquid. When cool, shave the kernels from the core using a sharp knife, and place in a large bowl. You can hold onto the water to make a stock (see note).
Cook the soba noodles in rapidly boiling water for 4 minutes. Drain, then rinse well with cold water and drain again.
Add the onion, cucumber, yoghurt, chicken, spinach, lemon juice, soba noodles, herbs, spring onion to a bowl and mix together thoroughly. Season with sea salt and cracked pepper to taste. I found this was perfect for 4 servings.
NOTE: To make the veggie stock, add the corn cores back to the water and simmer for 10 minutes. Now you have a delicious vegetarian stock to use in soups or purees.
If you are interested in speaking to Alison about her service you can either visit her website www.thelittlegroceryservice.com.au or on Facebook at https://www.facebook.com/pages/The-Little-Grocery-Service/383614048377833?fref=ts
Enjoy your salad!
If you’ve been following The Shrinking Hubby for a while now, you may have realised how much I LOVE quinoa! This salad is absolutely delicious on its own, or as an accompaniment to fish, chicken or beef. Try it with my delicious healthy BBQ Chook!
The first time I made it, I enjoyed the left overs with a tin of tuna for the next couple of days for lunch – it was really good.
This salad was inspired by food blogger Phoodie, but I have tweaked it a little bit to suit our own tastes.
Quinoa and Chickpea Salad
What you need:
1 cup quinoa
zest and juice of 1/2 lemon
1 punnet grape/cherry or roma tomatoes – quartered
1 bunch parsley leaves chopped
1/2 red onion finely diced
1 cucumber diced
1 red capsicum diced
1 cup of pinenuts or slivered almonds (whichever you prefer) – toasted. (I dry roast them in a pan until they become aromatic)
2 tins organic chickpeas rinsed well and drained
150 – 200 grams of goats cheese or feta (whichever you prefer)
Whisk together (or shake in a jar) juice of 1 lemon, salt and pepper, 1 teaspoon sumac, and olive oil (to taste)
How to pull it together:
Bring 1 cup quinoa, 2 1/2 cups water, zest and juice of 1/2 lemon to a boil and simmer (covered) for about 10-15 minutes or until cooked. If it gets too dry you may need more water.
In a large mixing bowl, mix the onion, diced capsicum, cucumber, parsley, chickpeas and tomatoes. Add half the toasted nuts (almonds or pinenuts) and half the cheese (crumbled).
Add the quinoa to the bowl and pour the dressing over and mix well.
Decant into your serving dish and top with remaining nuts and cheese to serve.
Such a healthy and delicious salad – enjoy!
My mouth is absolutely watering as I type up this recipe – it is healthy, tasty, super easy and absolutely brilliant! It is a recipe I found on the food coach’s website and every time I make it I am reminded why it is one of my favourites. It is a delicious accompaniment to a bbq – chicken, steak or fish – or even on it’s own as a light lunch or dinner. Impress your friends next time you are asked to bring a salad with this fresh and delicious dish!
I like to cook up the walnuts in coconut oil rather than olive oil as it gives the salad a delicious nutty flavour, but olive oil would be fine too (1 tablespoon).
Warm Mushroom, Walnut and Spinach Salad
You will need:
1/3 cup olive oil
1 1/2 teaspoon coconut oil
1 cup walnut halves (roughly chopped)
2 cloves garlic crushed (or 2 teaspoons of organic minced garlic)
400 grams (1 3/4 cups) sliced mushrooms
Juice of a lemon (approx 1 1/2 tablespoons)
A few big handfuls baby spinach leaves
200 grams (7 ounces) feta cheese crumbled (I love Dodoni’s greek feta for this – it’s sharpness is perfect with the lemon and walnuts …)
Cracked black pepper
Heat the coconut oil in a large frying pan, add walnuts and cook, tossing constantly for 3 minutes or until hot. Remove and set aside.
Add olive oil to the frying pan and heat until hot. Add garlic and mushrooms. Reduce heat to medium and cook for 4-5 minutes or until mushrooms are tender. Stir in lemon juice and cook for 30 seconds.
Place spinach leaves, walnuts and feta into a large bowl. Spoon over the mushrooms and season with salt and pepper. Toss gently to combine.
How easy was that? Enjoy!!!
It’s hard enough to stick to a healthy eating regime when eating out at restaurants or at friends let alone when entertaining at home!
I love entertaining, and throughout our healthy eating journey Andrew and I have gathered lots of recipes and ideas for entertaining at home that are healthy,simple – yet really quite impressive and of course very yummy (remember I said that Andrew and I don’t like to suffer too much in the food department!!!).
A couple of weeks ago Judy Davie (The Food Coach) popped in for lunch. She hadn’t seen us since Andrew had his operation. I agonised over what to cook for our food mentor and decided on the recipe below. The salad comes from a good friend of mine Robyn who runs Mimis Kitchen. It is fabulously easy to make, goes beautifully with BBQ’d salmon (or chicken if you aren’t a fish person).
Most of the work is done in the oven (and by hubby on the BBQ) which leaves lots of time to chat to your guests rather than fussing about in the kitchen…
BBQ Salmon with Lentil, Haloumi and Green Spinach Salad
You will need …
4 pieces of Salmon. (I buy the Decosti’s Huon Salmon pre-packaged in the fish section of Woolworths for ease. I like skin on, but skin off is obviously fine too).
1 Bag English Spinach Leaves
150-200g Green Beans (topped and tailed)
1 Packet Haloumi (broken into bite sized pieces)
1 Tin Organic Lentils (drained and rinsed)
Sumac (optional but very tasty), paprika would also be nice …
Jar of good quality store bought pesto – better if found in the fridge section.
Shake juice of 1 lemon, a splash of olive oil (2-3 TB) and a dollop of Dijon mustard in a jar with salt and pepper.
Make a few cuts in the skin of the salmon, rub with olive oil, salt and pepper. Put aside until ready to bbq. (Andrew did these below – don’t they look great?!)
To make the salad, place beans and haloumi on a baking tray lined with baking paper, sprinkle with pepper and sumac (or paprika) – don’t forget haloumi is quite salty already. Bake in a medium oven for 15- 20 minutes or until the haloumi is deliciously golden.
When cooked, put the spinach in your salad bowl, scatter the lentils over the top and then finish of with the beans & haloumi. Drizzle with dressing.
Told you it was easy!
To BBQ the salmon, Andrew cooks it about 4 minutes each side (medium rare). Serve Salmon with a dollop of pesto, wedge of lemon and the salad – delicious and very healthy!!!
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