Watermelon avocado savoury granola salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups seedless watermelon cut into small chunks 1 cup diced strawberries 1/2 cup diced cucumber slices 1-1/2 cup shelled edamame baby spinach rocket leaves medium ripe avocado, diced fresh herbs vegan feta or mozarella Dressing 1/4 cup soy sauce 1/4 cup sesame oil 2-3 tbsp balsamic vinegar or rice wine vinegar or lime juice 1 tsp Dijon mustard 1/2 tsp lime or lemon zest 1 crushed garlic clove salt and pepper to taste Savoury Granola: store-bought from babylonstoren Homemade version 1 cup rolled or quick oats 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp flax seeds 1-2 tbsp almond flour 1/3 cup coconut oil 1/4 cup raw honey 1/2 tsp ground cumin 1/2 tsp ground coraindre 1/4 tsp ground turmeric 1/4 tsp ground cinnamon pinch of salt Method If you’re making your own granola, add the oats & seeds to a pan and toast on medium heat until fragrant, add the spices and toast a bit more before adding in the coconut oil and honey. Lastly add the salt, removing it from the heat to cool while you make the salad. Wash and pat dry the salad leaves and layer at the bottom of the salad, add the diced watermelon pieces, sliced strawberry, cucumber, edamame, and avocado. Mix the salad dressing well and then drizzle over the salad before serving with a few tbsp of the granola, and some fresh herbs like basil and mint. Photo Gallery Hope you love this refreshing and delicious salad! M* Related Posts
Easy Fattoush salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cos lettuce diced1 cup tomatoes diced1 cup mini cucumbers diced1/2 cup sliced radishes1/3 cup chopped parsley1/4 cup chopped mint1 cups toasted wrap cubes (slice one large wrap, toss in olive oil, salt, and pepper, and roast or air fry until crispy)Dressing:1 crushed garlic clove1/4 cup lemon juice1/4 cup raw honey or pomegranate molasses from @woolworths_sa1/4 cup olive oil1 tsp sumac1 tsp za’atar @theoldstonemill1/2 tsp dried mint or dillSalt and pepper to taste Method Add all of the salad ingredients to a bowl, add the dressing ingredients into a jar, shake together and dress the salad right before serving! Enjoy as a main or side dish. Photo Gallery Hope you love this super flavourful salad as much as I do! M* Related Posts
Tomato tarte tatin
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Ingredients Dough 1/4 cup coconut oil 1 1/4 cup almond flour or shredded coconut 1 1/4 cup spelt flour (other gluten-free flours will work well too, or normal unbleached white flours) 1/4 cup water 1/4 tsp salt 2 cups sliced mini heirloom (cherry tomatoes) Balsamic syrup 1/3 cup balsamic vinegar 1/4 cup coconut sugar pinch of salt Method Preheat oven to 175 degrees Celcius.Mix together the flours and the salt and then pour in the melted coconut oil and add the water bit by bit until a dough forms. Place the dough on a floured surface and then roll the dough out very thin in a round shape like the tart tin. Lay down the tomatoes face up in a round tart pan (loose bottom is not ideal, because the balsamic syrup will leak out), drizzle over the balsamic syrup and lay over the pie dough, tucking in the sides. Bake for 15-20 minutes till brown on top and then remove to cool before flipping over the tarte tatin.Serve at room temperature with a side salad tossed with basil, rocket and olive oil. Balsamic syrup Place all the ingredients in a saucepan and let it simmer for 10 minutes till it starts to thicken, let it cool down before drizzling it on the tomatoes. Notes: Make use of a plate to flip over the tarte tatin. Sprinkle over some extra salt before serving time This recipe goes great with fresh rocket as well. Photo Gallery In other news, I am updating my website. What would you guys like to see more or less of? Let me know via sending me an email. Would love to hear from you! M* Related Posts
Sommerskos op die tafel met Marita van der Vyver
Om die tafel met Marita van der Vyver, is ‘n droom onderhoud wat ‘n werklikheid geword het vir my. Nie net is sy ‘n ikoniese skrywer nie, maar sommer ‘n bobaas kook ook. Somerkos in Provence is sowaar net ‘n voorsmakie van die “creme de la creme” lewe van Marita van der Vyver in Frankryk. Ek het behoorlik gesmul toe ek deur haar Somerkos in Provence kosboek blaai en ek kon nie wag om elke resep te probeer nie.