Posts in Salads & Vegetables
Greek salad with avocado

The Mediterranean is known to be abundant in fruit and vegetables all year round. Having just spent a good part of the summer in Cyprus, I got to sample the summer varieties from everyday tomatoes and cucumbers to juicy peaches, jammy figs and sweet-sour grapes picked off the vines. It’s hard not to miss how seasonal fruits and vegetables often feature as the main ingredient in a meal.

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Grilled halloumi salad

When Michael, my eldest son, was a toddler he became lactose intolerant for about a year. We cut out yoghurt and most cheeses except for one - goat and sheep’s milk halloumi. He didn’t react at all with this cheese and we used it grated over pasta in place of parmesan cheese. Even though he is no longer lactose intolerant, he grew so fond of this cheese that it’s still one of his favourite pasta toppings.

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Lemon roasted root vegetables

Lemonata is the Greek word used to describe foods cooked in lemon. The most famous dish being kota lemonata which is lemon chicken. The lemon is such an important ingredient in Greek cuisine that most families grow their own lemon tree to provide plenty of fresh lemons for salads and in cooking. 

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Quinoa bowl

Quinoa. It’s one of the staple carbohydrates in a “free-from” diet and one of the easiest to find in a supermarket these days. On its own, it’s not the most interesting food to eat, its flavor sits somewhere between couscous and brown rice but when paired with other ingredients and whole foods, it makes a wonderful base for pilafs, a side dish for stews and roasts and an excellent ingredient in salads.

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Ratatouille

They say learning something new is good for your brain as well as your self-confidence. In celebration of World Food Day, I decided to learn a new recipe using as many locally or regionally sourced ingredients as I could find. The UN’s Food and Agriculture Organization hopes to achieve zero hunger by wasting less, eating healthier and adopting a more sustainable lifestyle. The recipe, Ratatouille, is ideal as the ingredients are very simple and inexpensive. Fortunately one of my neighbour’s, whose family lives in South of France, was willing to teach me her family’s version of this classic dish.

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