One of the precious gifts of Spring is Broad Beans. If you do not grow your own you miss the young, tender pods, no more than, say, 8cm long. Often smaller. Sweet with the grassy taste of Spring, these need not be podded or peeled – they can be used as they are.
If you are not so lucky, purchase them from your green grocer and always look for the younger pods. Remove the beans from the pods, scald them for a few minutes, and then remove the outer peel of each bean. Perfect!
This simple salad pairs the beans with tomatoes and parmesan, a classic pairing, easy to prepare, delightful to eat.
Similar recipes include Spring Pasta with Broad Beans and Mint, Broad Beans with Pecorino, Broad Bean and Tomato Salad, and Pan Fried Broad Bean Salad with Tomato and Thyme.
Browse all of our Broad Bean recipes, our Broad Bean Salads, and all of our Salads. Or explore our Mid Spring dishes.
Continue reading “Salad of Broad Beans, Tomatoes and Parmesan”
A wonderfully surprising dish.
How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking – forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.
I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.
King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii.
Similar dishes include Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.
Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”
We adore this dressing with brussels sprouts – roast the sprouts, add lemon juice, enough that it provides the tang that brussels sprouts demand, and toss with this dressing for a heavenly salad or side dish.
It is also divine with salads, drizzled on soups and over baked vegetables. It adds colour, tang and zing to any dish you pair it with.
Similar recipes include Roasted Brussels Sprouts with Pomegranate Molasses, Lemony Yoghurt Dressing, Green Tahini Dressing, and Miso-Seed Dressing.
Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.
Continue reading “Mustardy Turmeric Dressing for Salads, Roast Veg, Soups, and especially Brussels Sprouts”
Horse Gram is highly nutritious and in fact we have fallen in love with its earthy taste. We love that the lentils hold their shape even when cooked really well – it makes them so perfect for salads.
You can make herby salads with horse gram, with loads of chopped soft herbs, lemon and garlic. Or use them as a base for Wintery roasted vegetables. Mix them with feta, onion, tomato and radish. Today we make a kosumalli style salad with the lentils.
Kosumalli is usually a light and refreshing salad. This salad is great in transitional seasons or Winter, or on cooler Summer days. It is REALLY good, and we hope you enjoy it.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
Similar dishes include Sprouts and Pomegranate Kosumalli, Cucumber Kosumalli, and Sprouts Usal.
Browse all of our Horse Gram recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Indian Horse Gram and Pomegranate Salad”
Horse gram is much loved in South India as a particularly healthy lentil. One easy way to cook and serve these elongated brown skinned beans is to make thoran (Upperi in Malabar). Thoran is a dish from Kerala where vegetables, lentils, beans or sprouts are sauteed with spices and perhaps coconut, for a special side dish or Indian salad style dish. There are several ways to make a thoran with horse gram:
- with or without coconut – either way is good. Many people prefer to add coconut as horse gram is considered a hot pulse and coconut helps to moderate the heat.
- cooked until al dente tender, so the beans remain separated, or cooked until the beans are very tender and beginning to break down – either way is good.
- made as a dry dish, or as a dish with a little gravy from the cooking water.
Generally we make our thorans with coconut so for variety we make this one without.
Read more about Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.
Similar recipes include Horse Gram and Pomegranate Salad, Moringa Leaf Thoran, Carrot Thoran, and Sprouts Usal.
Browse all of our Thoran recipes and all of our Kerala dishes.All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Muthira Upperi | Horse Gram Thoran”
Equally good hot or cold, this Green Bean Salad is sure to become a favourite. Simple and easy (very much my kind of food), the beans are steamed and then mixed with mint, garlic and lemon. Take it straight to the table for an instant salad, entree/starter or snack. With some crusty bread, it can even become a light lunch.
Similar dishes include Green Beans with Tomatoes, Green Beans with Freekeh, Walnuts and Tahini, Glorious Five Bean Salad, and Green Bean and Carrot Poriyal.
Browse all of our Green Bean dishes and all of our Italian recipes. Our Salads are here. Or explore our Early Summer dishes.
Continue reading “Green Bean Salad | Insalata di Fagiolini”
Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.
But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.
This is also a very excellent Xmas dish.
This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.
The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.
Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.
Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.
Continue reading “Puy Lentils with Roasted Pumpkin, Sage and Feta”
Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.
This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.
This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!
Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.
Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.
Continue reading “BBQ’d Vegetables with Peppery Dressing”
We had a focus on Indian Salads last Summer, mainly varieties of Kachumber and Kosumalli/Koshambari. As the weather slipped into cooler parts of Autumn, I found myself wondering if thes were the last ones we would make until the warm weather arrives once more. Perhaps not, I thought, as I do love salads in Winter too, but they become a little heavier than the Summer versions. More lentils, grains and Winter vegetables.
It is Summer again, so time to bring you this particular salad. It is such a delightful salad, healthy and quick to make if you use a food processor. The dressing is the usual Kachumber dressing of lime juice and black pepper.
Although I use raw vegetables, but many in India like them cooked in some way. You can either saute them lightly in ghee or Indian sesame oil, or steam them just a little if that is your preference.
Similar recipes include Beetroot and Carrot Kachumber, Chopped Salad, and Cucumber, Carrot and Green Mango Koshambari.
Browse all of our Indian Salads and our Beetroot Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Beetroot, Radish and Carrot Kachumber | Beetroot Salad”
This is another chopped salad, a kachumber made in the food processor, so it can be done in under 5 minutes from start to table. It is a combination of spring onions (scallions or green onions), coriander leaves, green chilli, cumin powder and lime juice. Divine!
Similar recipes include Beetroot, Radish and Carrot Kachumber, Spring Onion and Pea Soup, Salad of Spring Onion Greens, and Indian Spring Onion Soup.
Browse all of our Spring Onion recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Spring Onion (Green Onion) Salad | Kachumber”