When life gives you limes and green asparagus and mangos and rice noodles (not to forget peanut butter!), then definitely make this superb rice noodle salad with mango, green asparagus and peanut sauce. It’s a dream come true and suits the current warm and humid weather perfectly. Happy Friday!
Spring abundance bowl: millet salad with green asparagus, fried halloumi and a raspberry tahini dressingPosted in: Food, Main courses, Soups & Salads · 21 April 2017
I’m not sure I should be praising spring in any way – after all it’s been snowing like crazy when I woke up two days ago. However, we had some beautiful, sunny and warm days already, and the fact that it’s May next week (!) allow me to post this wonderful spring bowl today, I believe. There you go: Make this millet salad with green asparagus, fried halloumi and a raspberry tahini dressing this weekend!
Sadly, I didn’t just return from a holiday in Thailand, where I spent the days eating all sorts of tropical fruits, swimming in the sea, and exploring the nearby islands by boat. Nope. Sadly, I’m in London, where it’s as manic as can be right before the year comes to its end and everyone heads home for the festive time. So, at least I wanted to dream about holidays in a warmer hemisphere, and therefore made a vegan Khai so inspired Thai coconut soup with winter vegetables.
I guess I chose the entire colour palette for today’s delicious, simple and quick recipe: an Autumn harvest salad with amaranth and roquefort. Plus, there’s oven-baked squash, sweet grapes, fruits cranberries and crunchy hazelnuts, too, so let me warn you: You may never want to eat a different salad in your life again!
Like other people get excited about their summer holidays, a pair of new shoes, an invite to a rooftop party or a visit by a good, old friend, I get excited about the summer produce. Honestly, to me there is (nearly) nothing more beautiful than the variety of berries, pip fruits, aubergines, courgettes and tomatoes one can find at the farmer’s market these days. Speaking of tomatoes: Here is a brand-new recipe for you. Easy as A-B-C, quick and utterly delicious. Vegan tomato avocado salad with toasted sesame seeds and coriander – voilà, for you!
In need of summer? Gotcha! Whether you will be heading towards warmer sceneries soon or have, like me, already been away for a while and are now suffering from those post holiday blues (anyway, yes, also if you are on holidays right now), I’ve got something for you: deliciously creamy soba noodles with mango and cucumber slices, seasoned with a chili and lime vinaigrette, and perfected with crunchy honey-glazed prawns on wooden skewers. You ready? Check it out!
There are not many things which make me as happy as a colourful plate full of fresh, delicious, tasty and nutrient-rich ingredients. That sounds pretty dramatic, I know, but on a day-to-day basis, given long hours at uni and work, long commutes and dark Winter days (I know they are getting brighter, yay!), it is actually true. Hence, I came up with a new recipe for today’s blog post which is bursting from colours. May I introduce: A red and green grainy salad with a pea, mint and avocado mash. Think black quinoa, freekeh and spelt, perfected with crunchy tender-stem broccoli, earthy beets, tasty radishes, aromatic peas and edamame beans, juicy pomegranate and salty feta cheese, perfected with a creamy pea, mint and avocado mash. Woah!
The way I eat changes with the season, which is quite natural, I guess. Hence, as soon as winter approaches salads will be substituted by soups, and oven-baked vegetables turn into a standard side for my weeknight dinners. I am, however, a salad person after all and miss my bowls of colorful leaves, veggies, nuts, cheese and seeds during the cold months – which is why I recently started to occasionally mix warm salads into my diet. Today’s salad is warm puy lentils with beetroot, rocket, roasted hazelnuts, goat’s cheese and a lemony sun-dried tomato pesto vinaigrette.