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!

Fresh & flavorful chicken couscous bowl

A meal that’s both light and satisfying is always a winner. I made this fresh and flavorful chicken couscous bowl last week, and it definitely hit the spot! It’s a perfect balance of textures and tastes, making it a great option for either lunch or dinner. 

I started by frying tender pieces of chicken until golden and juicy. Meanwhile, I prepared the couscous, making sure it was perfectly fluffy and infused with spices, such as a pinch of curry and cumin, to enhance its flavor. The dish wouldn’t be complete without a mix of fresh, chopped vegetables—crisp bell pepper, juicy tomatoes, lemon juice and parsley. 

Once everything was ready, I combined the couscous, chicken, and veggies, creating a deliciously wholesome mix. To finish, I drizzled balsamic cream on top, adding a touch of sweetness and depth to the flavors.

 

Enjoy!

Mexican Bowl – A Homemade Take on a Holy Greens Favorite

A few months ago, my niece introduced me to an incredible dish at Holy Greens – the Mexicali Bowl with plant-based ground beef. It was a perfect balance of freshness, spice, and texture, and I instantly fell in love with it. Ever since then, I’ve been wanting to recreate it at home with my own twist. After some experimenting, I’ve come up with a plant-based alternative. This dish is full of flavor and easy to make and so lively with the tortilla chips. 

Ingredients: 

300g  plant-based ground “beef” 

1 yellow onion, chopped

2 garlic cloves, minced

1 tsp cumin

1 tsp smoked paprika

1 tsp chili flakes

1 tbsp soy sauce

1 tbsp lime juice

Salt & pepper to taste

Chipotle crème:

1/2 cup crème fraîche (or plant-based alternative)

1 tbsp mayonnaise

1 tsp chipotle paste (or 1/2 tsp chipotle powder)

1/2 lime, juiced

Salt & pepper to taste

Bowl ingredients:

4 cups cooked black wild rice

1 bag mixed greens (e.g., romaine, spinach)

1 cup pickled red onion

1 cup diced mango

1 avocado, sliced

1/2 cup corn 

1 chilli, chopped

1 cup shredded carrot and red cabbage 

1 cup tortilla chips (for crunch)

Method:

1. Cook the Vegan “Beef” by heating oil in a pan and sauté onion and garlic. Add plant-based ground “beef” and spices, cooking for about 5-7 minutes. Stir in soy sauce and lime juice.

2. Make the Chipotle Crème by mixing all ingredients and adjust seasoning to taste.

3. Assemble the Bowl:

• Place mixed greens at the bottom of the bowl.
• Add black wild rice, slow-cooked vegan beef, pickled red onion, mango, avocado, and broccoli.
• Drizzle with chipotle crème.
• Sprinkle with tortilla chips for extra crunch.

Enjoy!

Leftover Magic: Bulgur Salad with Fried Halloumi

One day, I had some leftover bulgur from a meal earlier in the week. Rather than letting it go to waste, I decided to turn it into a fresh and flavorful side salad. Bulgur is such a versatile grain, and it pairs beautifully with Mediterranean flavors, so I raided my fridge for inspiration and ended up creating a dish that was both simple and satisfying.

I served the bulgur with chopped tomatoes, olives, red onion, and red bell pepper, then dressed it all in a splash of balsamic vinegar for a tangy kick. The combination of juicy tomatoes, the briny bite of olives, and the crunch of red onion made the salad light and refreshing. It was the perfect base for something a little heartier.

As I was prepping, I remembered I had a block of halloumi sitting in the fridge, waiting to be used. If you haven’t tried halloumi before, it’s a firm, salty cheese with a uniquely satisfying texture that holds up beautifully when fried. I sliced it up, tossed it into a hot pan with a little olive oil, and let it sizzle until golden and crispy on the outside. When I paired the crispy fried halloumi with the tangy, nutty bulgur salad, it was the perfect dinner—delicious, balanced, and completely vegetarian! 

This dinner came together in no time, thanks to the leftover bulgur and a few fridge staples. It’s a great reminder that you don’t need a complicated recipe to whip up something tasty. You can throw in whatever veggies you have on hand. Cucumber or spinach would work just as well. Plus, bulgur is packed with fiber, making it a healthy base for any salad. Fried halloumi is one of my favorite vegetarian proteins. Its crispy edges and chewy interior add such a satisfying bite to any dish, especially when paired with fresh ingredients like this.

 

Ingredients:

1 cup cooked bulgur (leftover or freshly made)

2 tomatoes, diced

1/2 cup black or green olives, halved

1/2 red onion, thinly sliced

1 red bell pepper, diced

2 tablespoons olive oil (for frying the halloumi)

3 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh herbs like parsley or mint (optional)

200g halloumi, sliced

Method:

In a large bowl, combine diced tomatoes, olives, red onion, and red bell pepper. Drizzle with balsamic vinegar and season with salt and pepper to taste. Toss well to combine.

Heat olive oil in a frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until they are golden and crispy. Be careful not to crowd the pan, so the halloumi fries evenly.

Plate up the bulgur, the salad and top with the freshly fried halloumi. You can sprinkle some fresh herbs like parsley or mint on top for extra flavor if you like.

I simply love vegetarian dinners! They are often so fresh and full of vibrant flavors that I don’t even miss the meat. This meal is a great example of how leftovers and a little creativity can turn into something special.

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!

Creamy Potato Salad - recipe

As someone who appreciate the simplicity and versatility of salads, I often find myself turning to them for hearty yet light dinners. To elevate de dish and make it more substantial, I love incorporating potatoes into the mix. This is a delightful recipe for a creamy potato salad that strikes the perfect balance between refreshing flavours and satisfying textures. Whether served alongside grilled chicken or steaks at a BBQ or enjoyed as a standalone dish, this salad is sure to impress!

Ingredients:

4-5 potatoes

1/2 cup creme fraiche

handful of radishes, thinly sliced

1 spring onion, chopped

handful of fresh herbs, such as basil and mint, chopped

2-3 tbsp Dijon mustard

salt and pepper, to taste

garlic powder

paprika powder

Method:

1) Start by boiling the potatoes until they are tender. Once cooked, allow them to cool down to room temperature.

2) While the potatoes are cooling, prepare the vegetables and herbs by chopping them into bite-sized pieces.

3) In a mixing bowl, combine the creme fraiche with Dijon mustard, adjusting the quantities to achieve your desired level of creaminess and tanginess. Season the mixture with salt, pepper, garlic powder, and paprika powder according to your taste preferences.

4) Once the potatoes have cooled, chop them into cubes and add them to the bowl with the creamy dressing. Let the flavours mix nicely in the fridge for about 30 minutes before serving it.

Enjoy!

Kebabs with semolina and feta cheese salad - recipe

The other day, I picked up some fresh minced beef and decided to get creative in the kitchen by making some delicious kebabs. Instead of the usual bread crumbs, I opted for semolina, and let me tell you, it was a game-changer! These kebabs turned out wonderfully light and flavorful, making for a satisfying meal, especially when paired with rice  and feta cheese salad. Let me share the recipe with you!

Ingredients:

300 g minced beef

2-3 tbsp semolina

1 finally diced onion 

 1tsp garlic powder

1 tsp parsley

2 tsp Worcestershire sauce

1tsp kebab seasoning

Salt and pepper

Olive oil

1 tsp smoked paprika

1 tsp mix of cumin and coriander

For the Salad:

Handful of green leaves

cherry tomatoes chopped

cucumber chopped

yellow bell pepper chopped

olive oil

lemon juice

1 onion, diced and seasoned with sumac

Olives

Feta cheese

Yoghurt sauce: 3 tbsp Greek yoghurt, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp dried parsley, 1/2 finely chopped onion, 2 cm cucumber finally chopped

1 cup rice, cooked according to instructions

Method:

1.Start by mixing the minced beef with semolina, parsley, garlic powder, olive oil, onion, Worcestershire sauce, kebab seasoning, salt, pepper, smoked paprika, and the mix of cumin and coriander. Shape the mixture into kebabs and place them on a greased oven dish. Bake at 200 degrees Celsius for approximately 20 minutes or until cooked through.

2. While the kebabs are cooking, prepare the salad by washing and chopping the vegetables. Season with a drizzle of olive oil and lemon juice, then add sliced olives and crumbled feta cheese to the mix. Cook the rice according to the instructions on the package.

3. In a small bowl, combine the Greek yoghurt, garlic powder, dried dill, dried parsley, chopped onion, and chopped cucumber to make the yoghurt sauce. Stir well and refrigerate until ready to serve.

4. Once everything is cooked and prepared, serve the kebabs, rice, sumac onions, salad, and yoghurt sauce on a wide plate. Enjoy the burst of flavors and textures in every bite!

These kebabs with semolina and feta cheese salad are sure to become a new favorite in our household. With their juicy, flavorful meat and refreshing salad, they make for a satisfying and wholesome meal that's perfect for any day of the week. 

Enjoy!

Chicken over rice - recipe

I love finding new recipes online by reading articles and blogs by other people who've tried them and recommend them. This specific recipe was recommended by Elin Josefina, she has a great mummy blog in Swedish. So this dish is called Chicken over rice. Much similar to a chicken cube served with rice that you can find in middle eastern restaurants. It is a favourite to order every time we go to those restaurant. So I decided to cook it and share my twist of this dish. I have added some optional spices. I looked online to see how others make this recipe, and almost all add a twist to it, so this is mine.

Ingredients:

2 chicken breasts, diced

3-5 tbsp greek yoghurt

1 lemon

1 tsp turmeric

1 tsp garlic powder

1 tsp cumin

1 tsp coriander

1/2 tsp ground cloves

1 tsp parlsey

salt and pepper

1 tsp kebab mix spice (optional)

3-4 tbsp oil for frying

1 cup rice cooked according to instructions on package

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp coriander

1/2 tsp coriander

salt to taste

4 pods of cardemon

shredded lettuce, 1 onion, sherry tomatoes

yoghurt sauce: 3 tbsp greek yoghurt, 1 lemon juice, 1 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 3 tbsp water to make the sauce more watery

Method:

1. Cook the rice according to the package instructions. Add all spices for the rice in the boiling water. Set aside.

2. Mix the greek yoghurt and all spices for the chicken marinade. Add the diced chicken pieces in the marinade and put it in the fridge for few hours. I only had it in for 1 hour. But the longer it is chilled the tastier flavours will marry. Fry the chicken pieces in a shallow frying pan with few tbsp of oil on medium to high heat. It should look golden and char grilled.

3. Shred some washed lettuce, slice 1 onion and cherry tomatoes. Mix all ingredients for the yoghurt sauce. Put the sauce i the fridge to chill while all food is cooked.

4. Serve it in a plate, rice with the chicken pieces over. Add the salad and yoghurt sauce on top of it. Tastes heavenly, specially for pregnancy cravings.

Enjoy!

Satisfying Salad Lunch: Pomegranate and feta cheese salad

Today's lunch was a quick salad made from leftovers in the fridge. I thought to myself, "This should make a nice salad." Sometimes the best meals are those that come together spontaneously, using whatever you have on hand. 

We had feta cheese and pomegranate that were already peeled and seeded—my husband is wonderful for preparing them for me. The combination was delightful: the fruit's sweetness and the cheese's saltiness paired well with the crunchy salad mix. 

Initially, I didn't expect it to be filling, but to my surprise, the creamy cheese was quite satisfying. It was also a great way to get a boost of vitamins on these rainy days. And just as I mentioned it, the sun began to shine. It felt like the universe was rewarding my quick culinary effort with a little extra sunshine - a lucky day indeed!

Ingredients:

Bag of mixed salad: carrots, red cabbage, lettuce

1 chopped orange bell pepper

4-5 halved cherry tomatoes

1/3 feta cheese square

1/2 cup seeded pomegranate

salt to taste

Method:

Mix all ingredients and season with salt to taste. Easy and very tasty.

Enjoy!

Baba Ganoush, (Mutabal batinjan) Augergine dip - recipe

I adore incorporating sauces and dips into my meals, a common practice in both Swedish and Middle Eastern cuisines. Baba ganoush, an eggplant-based dip, is a family favorite. We frequently prepare it for celebrations as it serves as an excellent side dish or as part of a meza. Typically, a meza includes kebabs, grilled meats, various salads such as fattoush or tabbouleh, and bread. Baba ganoush can also be enjoyed simply with pita bread. My personal recipe always includes Greek yogurt to enhance its creaminess.

Ingredients:

1 aubergine

1 tsp garlic powder

1 tbsp greek yoghurt

1 tsp lemon juice

1 tsp tahini paste

pinch of salt

Method:

1. Start by piercing the aubergine with a fork in several places. Then, if you have a gas stove, grill it directly on the gas hob, or alternatively, bake it in the oven under the grill setting until it becomes very soft and the skin is charred.

2. Allow it to cool, then peel away the charred skin, which should come off easily. Place the aubergine in a bowl and mash it thoroughly. It should resemble the photo shown below.

3. Incorporate the remaining ingredients and blend until smooth using a handheld mixer.

4. Once prepared, serve it chilled in a small bowl and sprinkle pomegranate seeds on top. The sweetness of the seeds complements the saltiness of the dip beautifully. I adore this sweet and salty combination. Typically, I serve it with pita bread, but feel free to use any vegetables you prefer, simply cut them into sticks for dipping.

Enjoy!

Baba ganoush salad (aubergine dip)

Those days I am home alone, I tend to make me something very easy or most likely a salad for dinner. I had done an aubergine dip and wanted to eat it with greens and vegetable. Since we have not done a big food shopping yet I just chose what we had left in the fridge. The outcome was lovely. The sweetness from the pomegranate and saltiness from the dip and the freshness from the vegetables, was a match made in heaven. I will def to more of this dip and it goes very well to include in a meza. Other lovely things to serve it with is hummus, kubas, grilled chicken and kebabs or a tabbouleh salad.

Ingredients:

Baba ganoush dip (aubergine dip)

carrot sticks

olives

cherry tomatoes

lettuce

pita bread

Method:

1. Serve the aubergine dip with various greens and vegetables of your choice together with pita bread.

Enjoy!

Baked Potato, halloumi and salad - recipe

My mum loves to follow latest recommendation by published studies regarding what is healthy and not to eat. She always tries to make me eat accordingly too. So what is the latest thing? Do not eat to much red meat. Ok then, lets go vegetarian. Well at least for few days a week. This vegetarian recipe is yummy and easy to make. Baked potato, halloumi and salad. Cant go wrong with these three.

Ingredients:

1 package of Halloumi cheese

2 Potatoes for baking

3 tbsp butter

2 tbsp vegetable oil

2 tomatoes

half lettuce head

1 little white onion

1 yellow bell pepper

salad spice mix

olive oil

salt and pepper

sprinkle of herb mix

Method:

1. I cheated when doing the baked potato, as I just made them for 13 mins in the microwave. You choose if you want to bake in the oven or microwave.

2. Wash and chop all veggies for the salad and season with salad spice mix, salt and pepper.

3. Fry the sliced halloumi in a pan with a few tbsp of vegetable oil until brown on each side, on medium high heat.

4. Once the potatoes are cooked through serve the with the halloumi and salad. Add few spoons of butter and sprinkle over little herb mix.

                        

Enjoy!

Polenta-crusted Chicken and Bulgur - recipe

In my family, rice is often eaten several times a week, but I prefer not to indulge in it as frequently. I find it to be too heavy,  and  recent recommendations suggest that it should not be eaten too often. Instead, I like to cook bulgur. It gives a lighter feel and healthier in my opinion. However, my husband finds it rather bland. Fortunately, I enjoy using spices and seasoning to jazz up my cooking, which adds flavor to dishes. Also, using bulgur helps balance out the unhealthy aspects of fried chicken.

Ingredients:

2 Chicken breasts, cut into thin fillets and pounded to 1 cm thickness

1 cup bulgur, cooked according to instructions on the package

1/2 tsp curry powder

1 tsp paprika powder

1/2 dried coriander powder

1/2 cumin powder

1/2 cup polenta

2 eggs beaten

vegetable oil

Salad: tomatoes, paprika, cucumber, lettuce and lemon juice

Yoghurt sprinkled with dried dill

Method:

1. Start by cutting the chicken breast into halves lengthwise and then pound it evenly so that the thickness is 1 cm. Pat the chicken dry with kitchen towel and put aside. Mix half of the spices together with the polenta in a flat bowl. Season the chicken with salt and pepper. In another bowl beat 2 eggs together. 

2. Cook the bulgur according to the instructions. Add the other half of the spice mix to the water to add seasoning and taste. Salt and pepper to taste.

3. Dip the chicken in the egg and then polenta and make sure there is an even coat of the polenta on the chicken. Fry it in a frying pan with vegetable oil on medium high heat until golden brown on both sides. Put the fried chicken on a paper covered plate to soak up all excess oil.

4. Wash and cut the salad ingredients and salt and pepper to taste. Add lemon juice. 

5. Once everything is cooked, serve it in a wide plate with a table spoon of yogurt sprinkled with dill.

Enjoy!

Vegetarian nachos and salsa salad - recipe

Now in times of football and the world cup, we love to eat snack food in front of a nice footfall game in the living room, although I prefer us to eat at the dinner table. But there are exceptions, like a world cup :). We often make nachos and serve it with a nice salsa salad to make it more filling. This recipe, is not really a recipe, just putting few ingredients together to create a lovely meal. 

Ingredients:

A bag of nachos chips

1 jar of salsa

mature cheddar, shredded

creme fraiche

salsa salad:

2 tomatoes

half cucumber

1 avocado

lettuce

lime juice, 1 whole

1/2 tbsp dried parsley

Method:

1. Line a flat oven tray with aluminium foil and spread the nachos chips on. Add the salsa sauce on top and shred mature cheddar cheese to taste. Bake it in the oven for about 20 minutes on 200 degrees, or until cheese has melted and it is golden.

2. While the nachos are being baked in the oven, make your salsa salad. Wash and chop all the vegetables and put it in a bowl. Sprinkle over 1/2 tbsp dried parsley and juice from a whole lime.

3. Once the nachos are done as well as the salad, serve it on a flat plate with a tbsp of creme fraiche. Nice and delicious to be served in front of a great game of football.

Enjoy!

Ovengrilled Chicken with Potatoes and Carrots - Recipe

Today's dinner was very tasty. I made a simple meal out of some veggies and few chicken pieces. Since I am trying to make healthy meals, I did not cook rice, couscous or bulgur as well, which I usually do with chicken. Served it with a lovely salad instead. I seasoned the salad with few drops of pomegranate molasses, sumac as well as a lovely balsamic vinegar. The pomegranate molasses is a new favorite of mine, which I love to use when I grill chicken. I just rub the chicken in this lovely syrup and it gives it such a lovely taste and crust. It is often used in salads as well, for instance in the famous Fattoush salad. The tangy flavor really adds a new dimension and incredible flavors just by using a few drops of the molasses. I definitely recommend it as a marinade for whatever you like to put on the grill.

Serves: 3

Ingredients:

3 chicken thighs and 1 chicken breast, cut in smaller pieces

4-5 potatoes, cut in wedges

2 big carrots, sliced

1/2 parsnip, sliced

few drops of pomegranate molasses

bbq spice mix

Method:

1- Wash the chicken pieces and put them in a bowl. Add a few drops of the pomegranate molasses and the bbq spice mix and rub it all over the chicken pieces.

2- Peel and cut the parsnip, potato and carrots. Sprinkle over some of the bbq spice mix and mix them so that everything is evenly coated.

3- Place the veggies in an oven tray and place a grill rack on top. Put the chicken pieces on the grill right on top of the veggies. This way the veggies will get evenly coated in the delicious chicken juice while cooking in the oven. The oven should be on 200 C for about 1- 1.5 hours. Take it out once the chicken is cooked through and veggies are soft inside but crispy outside.

Enjoy!

Salad Guide

Here is a great salad guide by Williams-Sonoma which is a website full of great salad recipes. This guide has lovely pictures of inspiring ingredients for a great summer salad. So choose your ingredients and get creative and healthy!!

Salad Guide

Grilled Chicken with Potatoes and Salad -Recipe

Here comes another really healthy meal. Salad with grilled chicken breast and boiled potatoes. The other day I did a salad with lettuce, cabbage and carrot. Had some vegetables left from that dinner and decided to use them for a nice lunch meal. It was very tasty and filling. I used less potatoes, as the main element on the  plate is suppose to be salad. I am trying to include a lot of vegetables in our diet and salads are perfect as they are so versatile. I love the fact that you can use all types of vegetables in the salad, whether it is cooked, cold or warm. Had dinner at our friends the other day, and I enjoyed a lovely salad with apples in it, which gave it a nice tangy sweetness, if that makes sense. I am not so sure about adding fruit in salads, but will definitely give it a try. 

Serves: 3

Ingrediens:

1/2 lettuce head

4 carrots

1/4 white cabbage

1/4 sweet corn

3 tomatoes

2 chicken breast

8 small potatoes

1 red onion

olive oil

Herbes de provence mix

Dried parsley

Method:

1- Cut the 2 chicken breast into three layers each and marinade them in your favorite marinade. I used a simple marinade on olive oil, smoked paprika, grilled seasoning, salt and pepper. Then, turn on the oven on the fan/grill setting 4. Put the chicken breast pieces directly on the grill pan or grill tray on the oven. Let it grill/bake for ca 15-20 minutes until well done. Put aside.

2- While the chicken is cooking in the oven, start with the salad. Wash the vegetables and slice them in a bowl. Spice it with olive oil, parsley, salt and pepper to taste. Set aside.

3- Peel the potatoes and boil them for 15 minutes. Once cooked through, drain the water and add 1 tbsp olive oil and season with salt, pepper and herbes de provence to taste.

4- Once everything is done, Serve the salad in a plate, together with the chicken, boiled potatoes and sweet corn.

Enjoy!