Summer time and cooking is easy… with the hot weather and the wide range of fresh produce, we don’t want to spend too long over a hot stove so cold and healthy meals are always welcome during the summer months. Continue reading →
Whether you’re making a barbecue, a picnic or a usual lunch, this recipe will fill you up with valuable nutrients such as fibres (from kale, avocados and edamame) and proteins (from the quinoa).
Some components of this salad can be made ahead so when the time to assemble it comes, it will only take a moment to put together; for instance you can cook the quinoa and the kale a day ahead. On Sunday I’ll enjoy a day of relax and I plan to make a last healthy meal before my thirty-… birthday and I’ve decided to make this salad again and serve it either with some tofu or a couple of eggs. Afterwards I’ll dive into a one of the books I’m reading, under the sun, looking like a glazed doughnut, smothered in 30spf sun cream… I’ll need the relax as the following day I’ll be in contact with my inner child in an acrobatic park. 🙂
Quinoa Kale and Edamame Salad with an Avocado Dressing
Recipe for 4 as a side
Prep time: 5 min
Cook time: 15 min
120 g steamed edamame
120 g wilted kale
120 g quinoa
1 spring onion
1 not too large avocado
1 tbsp. olive oil
2 tbsp. sherry vinegar
Salt and pepper
Bring to a boil the quinoa in two times its volume of salted water. Simmer for a about 15 min. or until the grain will have softened. Once done set aside.
Slice the kale into about 1 cm strips and finely slice the spring onion.
Remove the flesh of the avocado, place it in a salad bowl and mash it with a fork. Add the olive oil and the sherry vinegar, season with salt and pepper and mix.
To the bowl add the quinoa, edamame, kale, spring onion and mix.
It’s such a great time of the year when you can live with the door open and enjoy the mild weather from morning to night. Like in many places, in Switzerland, grill parties are as popular with people as the blueberries in my garden are with blackbirds… Continue reading →
So in honour of nice days outdoor eating I thought I’d make some vegetarian skewers which can work a main or as a side dish. Few ingredients are needed to make this recipe and not only it looks nice but the combination of Halloumi cheese and aubergine is something I just love. Enjoy!!!
Aubergine Halloumi Skewers
Recipe for 8 skewers
Prep time: 15 min
Cook time: 10 min
1 medium aubergine
250 g Halloumi cheese
1 spring onion
Cut the Halloumi cheese into 2.5-3 cm cubes and do the same with the aubergine. Here, if you wish you can season the aubergine with salt. I didn’t do it as personally I find the Halloumi cheese is already salty enough in combination with the eggplant.
Take one skewer and pierce one aubergine cube, then, pierce a cheese cube (be gentle with the cheese as it may easily break). Alternate the two ingredients on the skewers; in the end you should have about 6-8 cubes on each stick. Lightly brush them with olive oil and season with pepper.
Either on a hot barbecue or on a griddle pan (if you’re don’t have any of them at hand, use a normal pan) place the skewers and allow them to colour on all sides by turning them regularly.
Meanwhile slice the spring onion.
Once the skewers are ready place them on a serving plate, drizzle a little olive oil on them and sprinkle the spring onions as a final touch.