Quick last-minute work salad

We’ve all been there—working late, feeling hungry, and realizing we haven’t eaten yet. That happened to me one evening at work, and I had no plan for dinner. But a quick peek into our shared office fridge saved me!

What did I find? A small cucumber, some tomatoes, one boiled egg, salad leaves, a bit of feta cheese, an apple, and a bottle of crème de balsamico. Not much, but enough to make something delicious. I simply chopped everything up, drizzled the balsamico on top, and voilà—a fresh, tangy, and slightly sweet salad was born.

That evening, I learned a simple but valuable lesson: always keep some salad spices or simple dressings at work. A little seasoning can transform even the most basic ingredients into something tasty. Now, I make sure to have a small stash of essentials like olive oil, balsamic glaze, or a spice mix in my drawer—just in case!

Make Your Own Office Salad

The beauty of this salad is that it’s easy to recreate with whatever you have on hand. Here’s a simple formula:

✔ A base – Any leafy greens or chopped veggies

✔ A protein – Boiled eggs, cheese, or even canned tuna

✔ Something sweet & tangy – Apples, balsamic glaze, or a squeeze of lemon

✔ A topping – Feta, nuts, or croutons for texture

 Enjoy!

A Solo Summer Delight: Crispy Salad

A Solo Summer Delight: Crispy Salad and Homemade Toast

Recently, I had one of those rare, quiet afternoons at home alone, and I decided to treat myself to something fresh and vibrant—a crispy salad packed with colorful vegetables and drizzled with tangy pomegranate molasses. Paired with homemade toast, it turned out to be a perfect light meal to enjoy in my garden while soaking up the sun and listening to the summer podcast, Sommarpratare. 

The Joy of a Crispy Summer Salad

Salads are often seen as a side dish, but when done right, they can easily be the star of the meal. This crispy salad was everything I wanted: crunchy, refreshing, and full of flavors. The combination of red cabbage, fresh parsley, juicy tomatoes, and crisp cucumber created a beautiful medley of textures and tastes. The addition of pomegranate molasses was pricken över i:et :). 

After putting together the salad, I made a simple toast in the oven—crisping up some good quality bread with a drizzle of olive oil and a sprinkle of salad spices. It was the perfect complement to the salad, adding a bit of warmth and crunch to the meal.

 I took my plate outside to the garden, and hit play on my latest podcast episode. As I savored each bite, the combination of flavors and the peacefulness of the garden created a moment of pure bliss. 

 

Crispy Summer Salad with Pomegranate Molasses

Ingredients:

 2 cups red cabbage, thinly sliced

1 cup fresh parsley, chopped

1 large tomato, diced

1 red bell pepper (paprika), sliced into thin strips

1 cucumber, chopped

½ red onion, thinly sliced

2 tablespoons pomegranate molasses

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

Italian salad spice mix

For the Homemade Toast:

 2 slices of good quality bread (sourdough or ciabatta works well)

1-2 tablespoons olive oil

A pinch of sea salt

Italian salad spice mix

Method:

 In a large bowl, combine the red cabbage, parsley, tomato, red bell pepper, cucumber, and red onion. Toss everything together gently to mix the ingredients evenly.

Make the Dressing: In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, s&p , and Italian salad mix. Taste and adjust the seasoning as needed.

Pour the dressing over the salad and toss until all the vegetables are evenly coated. Let the salad sit for a few minutes to allow the flavors to meld together.

Prepare the Toast: Preheat the oven to 190°C. Drizzle the bread slices with olive oil and sprinkle with sea salt and Italian salad mix. Place them directly on the oven rack or on a baking sheet and toast for about 8-10 minutes, or until golden and crispy.

Serve the salad with the warm toast on the side. For the full experience, take your meal outside, find a comfortable spot, and enjoy it with a good podcast or book.A Perfect Summer Moment

It is incredibly soothing eating a meal you’ve prepared yourself, especially when you can enjoy it in a peaceful setting like a garden. This crispy salad, with its vibrant colors and refreshing flavors, was exactly what I needed to feel nourished and content on that summer afternoon. The crunch of the vegetables, the tang of the pomegranate molasses, and the simple pleasure of homemade toast made it a meal I sure will eat again. 

Enjoy!

 

Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Green salad - allotment recipes

Today, I'm sharing a simple yet special recipe straight from my allotment. While this green salad may appear typical at first glance, it holds a special place in my heart. Using freshly picked vegetables and herbs from my own organic garden elevates the flavour to a whole new level, surpassing anything store-bought. 

For this salad, I incorporated the following allotment treasures:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

The only store-bought ingredients were olive oil, tomato, and iceberg lettuce. To add a tangy twist, I included  some Italian salad seasoning and a drizzle of pomegranate molasses. 

This salad was delightful on its own, but my hunger led me to create a side of my hubby's yummy humus. He simply jazz up all ingredients in a food processor: a can of chickpeas, 3 tbsp tahini, 1 tbsp Greek yogurt, paprika powder, garlic powder, salt, and olive oil. Served with flatbread. 

As I savored each bite, I couldn't help but appreciate the sweat, tears, and effort that went into fixing and growing my allotment, where I spend countless hours nurturing these greens to perfection. We enjoyed this vibrant spread with flatbread and olives, a testament to the love and dedication poured into our homegrown delights. 

Enjoy!

Mason (jam) jar salad

I've recently discovered mason jar salads, which are essentially any salad combination you enjoy, packed in a jam jar. They're ideal for taking on the go, whether you're heading to work, the gym, enjoying a picnic, or just out and about. I adore salads, but sometimes making them feels like a chore, even though it's quite simple when all the ingredients are at hand. However, my enthusiasm for salads was reignited when I learned about this method. I've experimented with various combinations and will share my favorite classic Greek salad recipe.

Ingredients:

1 mason jar (any jar really)

few cherry tomatoes

half bell pepper

handful green leaves

few olives

few bite size pieces of feta cheese

few gherkins

few slices of cucumber

 dressing: 1,5 tbsp olive oil, 1 tbsp balsamic vinegar

Method:

1.Ensure you have a clean jar. Combine the dressing ingredients in a small bowl and set aside.

2. Cut the remaining ingredients into bite-sized pieces.

3. Creating a superb jar salad requires careful attention to the layering order. Start by pouring the dressing at the bottom to prevent sogginess. Next, add the chunkier items such as bell peppers and cucumbers, or any grainy elements or proteins like chicken. These create a barrier that keeps the remaining ingredients dry.

4. Finally, add cheeses, nuts, or any other toppings of your choice. In this instance, I've included tomatoes, cheese, olives, and finally the green leaves. This arrangement ensures that when you invert the jar, the greens form a bed, and the dressing evenly coats your salad.

 

5. Secure the lid and you're all set. This method will keep it fresh and crisp for up to five days, allowing you to prepare everything in one go and store it in the fridge. Then, you can easily grab one for your lunch when you're too lazy or don't have time to make something different.

Enjoy!

Vegetable Gratin & Green Salad with Toasted Seeds - Recipe

The last few days the weather has been changing a lot, from very hot to cloudy and windy today. For that reason, I have been changing my food diet lately according to the weather. When it is warm outside, I go for a nice salad and when it is cold, I prefer something warm and rich in taste. To compensate for the cold weather today, I made a nice, warm and comforting vegetable gratin and a green side salad with toasted seeds. It was delicious and very tasty. Lately we have been trying to eat more vegetables and less meat. It has worked really well and I have a few salad recipes to share later on.

The vegetable gratin did take longer than I thought but was worth every single minute as it was so good. I am sure you can make it faster depending on what vegetables you use. In this case, I decided to precook the potatoes, paprika, aubergine and made my tomato sauce, hence it to took extra time to prepare. You can serve this gratin with a side salad, with a piece of steak or just on its own.

Serves: 5

Ingredients:

2 aubergine, sliced
1 courgette, sliced lengthwise
1 red paprika, sliced
1 red onion, roughly diced
5 big potatoes, sliced
1 mozzarella ball
60 g feta cheese
1 half jar tomato sauce
2 tbsp tomato pure
olive oil
 Spices: 1/2 tsp cumin, coriander, dried parsley, 7 spices mix, garlic powder

Method:

1- Begin with washing and slicing the aubergine, paprika and potatoes. Put the potatoes in a saucepan and fill it with boiled water and boil them until almost cooked through. Put the aubergine on a tray and sprinkle salt over and after few minutes dry the slices, with a kitchen towel, from the excess moist.

2- Dry fry the vegetables in a non stick frying pan. If needed, add 1,5 tbsp olive oil. I dry fried aubergines, onions and paprika.

3- Add the half jar of tomato sauce in the same non stick pan which was used for frying vegetables. Add the spices and 2 tbsp tomato pure. Mix well and add half glass of water and let it come to a boil. Let it simmer for 15 minutes or until you have a desired consistency.

4- In a oven proof dish, spread a layer of tomato sauce on the bottom, and start layering the vegetables.  Once first layer of vegetables are done, add more tomato sauce and the shredded mozzarella on top. Repeat the layering of vegetables and this time add the feta cheese.

5- Finish of with more feta cheese and bake in the oven for about 40 minutes in 190 C degrees.

5- Serve with a green salad with toasted seed such as, pumpkin, sunflower and sesame seed.

Enjoy!

Spring Salad - Recipe

As spring is here now and the weather is lovely, I am trying out new salad recipes. Usually when it get hot outside, I can really cook and eat warm food. I usually prefer a nice cold salad with a lovely, creamy dressing instead of warm food. It is fresh and full of good stuff that your body needs. Here is a simple and filling salad. 

Ingredients:

1/4 lettuce head, chopped roughly

2 carrots, thinly sliced

white cabbage, sliced

sweetcorn

1 tomato

Spices: dried parsley, salt and pepper, herbes de provence, olive oil.

Method:

1- Wash the vegetables and chop the lettuce roughly. Peel the carrots and slice them thinly. Roughly wash the tomato and rinse of the Sweetcorn, I am using canned sweetcorn. Slice the cabbage as well, but how thin or rough is really up to you.

2- Mix all the vegetables in a bowl ad drizzle over the olive oil. I am using a spice infused olive oil. Sprinkle over the spices, I did not measure, but eyeballed it to taste. I would recommend 1 tsp parsley and herbes de provence. 

3- Serve it in a nice deep plate together with 2 tbsp of your favorite salad dressing and a nice bread.

Enjoy!

Delicious Lasagna & Fresh Green Salad - Recipe

Yesterday, I was craving something truly delicious and creamy, so I immediately thought of making lasagna. It was also a family request, so lasagna it was! I went to buy lasagna sheets and tomato sauce since I didn't have enough time to make my own tomato sauce from scratch (which I usually do, and that will be a topic for another blog post). This is a recipe I always turn to when I want to whip up a quick yet scrumptious lasagna, paired with a fresh green salad. I hope you'll give it a try!

Serves 4

Ingredients: 

12 Lasanga sheets

For the Meat Sauce:

500g tomato sauce (I'm using onion and garlic tomato sauce from Iceland)
Ca 300  minced beef
2 tablespoons of olive oil
1/3 bell pepper
A small onion (I also had a small piece of aubergine and leek, which I also used in the tomato sauce)

Spices to use for extra taste in the tomato sauce: 

1/2 teaspoon of :

• smoked paprika
• black, rose, white pepper mix
• ground garlic
• herbes de provence mix
• dried parsley
• dried basil
• sea salt

(All spices should be used to taste, this is how I like it best in my tomato sauces)

Bechamel Sauce (white sauce):

 Ca 700 (1 pint) semi-skimmed milk

pinch of grated nutmeg

1,5 tablespoons of plain flour

1 tablespoon of butter (not in the picture)

salt and pepper to taste

grated cheese, ca half cup (I am using Sainsbury's white cheese, not in the picture)

Process:

1- Preheat the oven to 200°C degrees (gas mark 7). Heat the oil in a pan and add the minced meat. Fry until browned, breaking it up with a wooden spoon if needed.

2-  Grate the veggies in a food processor (or by hand if you prefer that, but I use the food processor always for grating the veggies while the meat is frying as it is done in seconds and saves me time). Add the veggies in the pan and fry everything together for few minutes.

 3- Once everything is browned, add the tomato sauce, stir and let it simmer for 10-15 minutes. Add all the spices and stir until everything is mixed well. Dont forget to taste and season more if needed.  

4- For the white sauce, melt the butter in a saucepan, add flour, and gradually pour in the milk. Stir over a moderate heat until just boiling. Add salt, black pepper and the nutmeg. Reduce heat and simmer gently, then add grated cheese. Keep stirring so nothing gets stick to the bottom of the pan, until the sauce looks smooth and thick. Taste and adjust seasoning if necessary.

5-  The last step is when you put everything together. For this, I am using a pyrex glass baking dish. Spoon a thin layer of the tomato sauce and white sauce into the bottom of the baking dish. Place 3 lasagna sheets on top. Repeat layering with sauce and lasagna sheets, finishing with sauce on top. Sprinkle with grated cheese.

Then put the lasagna in the oven for about 30-45 minutes depending on your oven and heat, until golden brown and delicious.

This was truly an amazing dish that I try to make at least once every month. It's perfect for portioning into boxes and freezing for a convenient work lunch. For the dinner, I served it alongside a fresh green salad. It was very tasty and filling :)

Fresh green salad:

2 tomatoes

1/3 cucumber

1/3 iceberg salad

2 tablespoons of lemon juice

2 teaspoons of dried parsely

1 tablespoon of extra virgin olive oil. 

Enjoy your delicious homemade lasagna with a side of fresh green salad!

Enjoy :)