This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.
50g Yellow Split peas
50g Green Lentils
2 tbsp Olive Oil (a good one)
1 lemon – juice off
1 tsp ginger
1 tsp honey
1/2 tsp salt
1/2 tsp ground rainbow peppercorns
1 medium apple, diced with skin – I used Golden Delicious
Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)
15g Almonds – chopped
- Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
- While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
- Once lentils are ready pour in dressing a mix through.
- Empty in with the apple, almonds and lovage and mix through.
- Serve in a dish and enjoy!
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Fresh Salad leaves – I used rocket
2 radishes – sliced
1/4 Avocado – sliced
4 small cherry tomatoes – halved
1 tbsp olive oil – for dressing
1 tbsp balsamic vinegar – for dressing
Few slices of Smoked Salmon and Smoked Halibut
Oh so Yummy! I have already ordered more!
Smoked Halibut Salad Smoked Salmon Salad
I came across this recipe from fellow blogger http://thehomemakerslife.com/ , I loved the sound of it and simply had to try, and I’m glad I did, lively dressing for any salad, very tasty.
Makes enough for about 4 servings
- 1 medium-sized ripe avocado
- 1/2 lime
- 1/3 cup plain yogurt
- 1/2 clove of garlic
- 1 tbsp olive oil
- 2 tbsp ranch dressing
- 1 tsp fresh chives
- 1 tbsp chopped parsley
- 1 tbsp almond milk
- Salt and pepper to taste
- Put everything into a food processor and blitz together until a smooth like consistency.
- Serve over any salad of your choice. Yummy!
Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.
Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard
Handful baby tomatoes – cut in half
Handful of Cucumber – cut into chunks
5 slices of smoked streaky bacon
1 tbsp bruschetta sauce mix
Spring Salad Flowers
1 tbsp Olive oil
1 tbsp balsamic vinegar
- Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
- Fry the bacon until slightly crispy and drain off excess oil.
- Mix the bacon with the bruschetta mix and add to the salad.
- Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
- Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
- Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
- Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!
75g Red Kidney Beans
75g Borlotti Beans
75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)
2 tbsp sweetcorn
1/2 chopped red onion finely
Handful chopped parsley
Handful chopped Mint
40g Sliced Black Olives
1 tbsp Olive oil
1 tbsp white wine vinegar
1 tsp balsamic vinegar
Salt and Black pepper to taste
4/5 Kalette Leaves Chopped
- Mix everything in a large bowl and serve…….Yummy!
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Handful of Kalettes
6 Kalette Leaves – cut in half
- Warm through seafood mix for few minutes.
- Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
- Once rice is cooked through add into mix and stir through.
- Top with smoked salmon and parsley.