Pear, rocket and walnuts salad | Summer salads #5

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Our Summer SaladsĀ series is goingĀ very well! Here we are with the fifth episode and I really hope this series is giving you guys many ideas on how to add more fresh food to your daily meals. šŸ™‚

On today’s video, you’ll learn another incredibleĀ combination: pear, rocket and walnuts. Plus, a delicious salad dressing that you can easily add to any other salad you make. Great, isn’t it? Two recipes in the same video!

This recipe serves two people, and in case you want a low carb version, just replace the pears with fresh strawberries. They work amazingly with this dressing. You can also use apples or figs, not as low carbĀ as the strawberries, though.

  • Dressing
    • 1/4 cup (60ml) of olive oil
    • Juice of Ā½ lemon
    • 1 tablespoon of balsamic vinegar
  • Salad
    • 60 grams of walnuts, halved
    • 1 just-ripe pear, sliced
    • 30 grams of parmesan, shaved
    • 60 grams of rocket leaves, washed
  1. Dressing
    1. In a small bowl add: olive oil, lemon juice and balsamic vinegar.
    2. Stir everything until well combined and reserve.
  2. Salad
    1. Heat a non-stick frypan over medium heat, add walnuts and cook for a few minutes until they start to turn golden brown. Transfer to a plate and give it some time until it cools down.
    2. In a large bowl, add the pears slices, parmesan cheese, rocket leaves, and the cooled walnuts.
    3. Pour in the dressing and toss everything enough to coat.
    4. It’s done! Serve immediately.

Spinach, pumpkin and feta cheese salad | Summer salads #4

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Hey, another recipeĀ ofĀ our greatĀ Summer SaladsĀ series! šŸ™‚

For the fourth episode,Ā I brought you one of our favourite salads here at home: Spinach, pumpkin and feta cheese salad. These 3 ingredients match together in an incredible way. Every bite tastes like perfection!

This recipeĀ serves four people very well. I like to make it every now and then and store in the fridge for the next day. It’s always very handy to have someĀ salad ready in the fridge, isn’t it?

  • 300 grams of butternut pumpkin, deseeded, cut into 2cm-thick pieces
  • 120 grams of baby spinach
  • 50 grams of feta cheese
  • 3 tablespoons of olive oil
  • Salt and black pepper to taste
  1. On a tray (already covered with parchment paper) place all the pieces of pumpkin.
  2. Coat them with olive oil and season generously with salt and black pepper.
  3. In a pre-heated oven to 200C, roast the pumpkin for 30 minutes or until they are tender and got a clearly golden colour.
  4. Place the baby spinach on a plate, add roasted pumpkin pieces, then crumble the feta cheese over them.
  5. It’s done! Serve immediately.

Caprese salad | Summer salads #3

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This is the thirdĀ episode of our Summer SaladsĀ series! Stay tuned here so you don’t miss anything.

Today you will learn an Italian šŸ‡®šŸ‡¹ classic: Caprese Salad. Boy, I think this is the easiestĀ salad on Earth! You only need 3 ingredients and, BOOM, a delicious salad in less than 10 minutes.

IĀ love to have this salad as a meal replacement, especially those heavy ones, you know. It’s very fresh and perfect for a hot summer day.

  • 2 vine ripe tomatoes
  • 150g of fresh buffalo mozzarella (I’m using Burrata style in the shape of a ball)
  • Ā¼ of a cup of fresh basil leaves
  • A drizzle of olive oil
  • Salt and black pepper to taste
  1. Get the tomatoes and mozzarella cheese and make thick slices out of them.
  2. Overlap all ingredients on a plate. For example, a slice of tomato, mozzarella, and finally basil. Do it until you use all the ingredients.
  3. Immediately before serving, drizzle olive oil and season with salt and pepper to taste.
  4. It’s done!

Greek Salad | Summer salads #2

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This is the second episode of our Summer SaladsĀ series. I hope you’re enjoying it. šŸ™‚

On today’s video, we will show you how to make a colourful Greek Salad. I’m crazy about everything in this salad, the crunchy and refreshing cucumber, that very sweet tomato, the saltiness of that feta cheese, and dear lord, that olive oil coating everything. I simply love it!

Another good thing about this salad is the preparation. You just need to chop all ingredients and put them together. Simple as that. Shall we start it?

  • 6 firm ripe tomatoes, coarsely chopped
  • 3 lebanese cucumbers, coarsely chopped
  • 1 red onion, sliced into rings
  • 200 grams of black olives
  • 220 grams of feta cheese, coarsely chopped
  • 1 teaspoon of dried oregano
  • 1/2 cup of (125ml) olive oil
  • Salt to taste
  1. Add all ingredients in a bowl and mix them gently. Be careful with the feta cheese, as we don’t want it to lose its shape.
  2. It’s done! Serve immediately.

Chicken Caesar salad | Summer salads #1

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This is the first video of our Summer Salads series. So,Ā keep an eye here to check them all!

To open the season, our favourite: Chicken Caesar salad, Aussie style! Yep,Ā AussiesĀ had the brilliant idea of adding hard boiled eggs and bacon to this salad. Yep, BACON my friend. That’s why I love this country. šŸ™‚

Ah! This recipe serves two people, or you can save half to have the next day for lunch or dinner.

  • 2 chicken breasts
  • 4 strips of bacon
  • Salt and black pepper to taste
  • 2 hard boiled eggs, halved
  • 2 baby cos lettuces, coarsely torn (use any type of lettuce you like)
  • 20 grams of shaved parmesan cheese
  • Ā½ recipe of our homemade caesar salad dressing (recipe here)
  1. Chicken
    1. Season it with salt and black pepper according to your taste. Then let it rest in the fridge for 1 hour before cooking.
    2. Later, in a very hot fry-pan, cook the chicken breasts for about 3 minutes each side. Just enough to give them a beautiful golden brown colour. Take advantage of the heat and add the bacon as well.
    3. Pop them into the oven and roast for 10 minutes. It will cook the chicken through and keep its moisture.
    4. Let the chicken breasts rest a few minutes before slicing. About the bacon, let it cool down then cut in small pieces.
  2. Salad
    1. Place lettuce leaves, parmesan, and caesar salad dressing in a bowl.
    2. Combine all ingredients. The idea here is to distribute the dressing evenly through the lettuce leaves.
    3. Place the salad in a serving dish and add to the top slices of chicken breasts, plus both boiled eggs and garnish with bacon.
    4. It’s done! This recipe serves two people, or you can save half to have the next day for lunch or dinner. šŸ™‚