Once again we head to Ottolenghi land, and again play with that delightful and under-used fruit, Pomelo. This time the pomelo is complimented by the sweet-tart pickled carrots and heaps of Asian green herbs. If you can’t find Pomelo (Asian groceries often have them), use Pink Grapefruit.
This is a lovely side for a vegetarian BBQ, a herby bowl of steamed rice, or some Japanese Noodles. Pair it with some freshly deep fried tofu or grilled halloumi. It is a very special salad.
Similar recipes include Pomelo with Avocado, Pomelo and Green Mango Salad, and Three Citrus Salad.
Similar Carrot Salads include Chickpea and Carrot Salad, Moroccan Carrot Salad, and Carrot and Blueberry Salad.
Have a look at our other Pomelo recipes and our Carrot Salads. You might like to explore other Ottolenghi recipes. All of our Salad recipes are here. Or browse our recipes for Mid Spring.
Continue reading “Pomelo and Carrot Salad”
If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.
Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.
Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.
Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.
If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.
All of our various Salads are available here, or simply explore our Mid Summer dishes.
Continue reading “Chickpea and Carrot Salad with a Curry Dressing”
Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing
Similar recipes for Mushrooms that you might like – try Mushrooms a la Grecque, Caramelised Oyster Mushrooms, and Stuffed Mushrooms on the BBQ/Grill. You can check out our Mushroom Salads here.
If you are looking for Carrot Recipes, try Mung Bean and Carrot Salad, Moroccan Salad, and Carrot Thoran. You can check out all of our Carrot Salads here.
Browse all of our Carrot recipes here and here, all of our Mushroom recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.
Continue reading “Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette”
This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.
This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.
You might like other Green Mango salads: Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad. (Some of these might not have been published yet, stay tuned for the recipes.)
Other Green Mango dishes are here and here. Our other Salads are here and here. Or try our easy Early Summer dishes.
Continue reading “Vermicelli and Green Mango Salad”
Mung Beans shine in this beautiful salad.
There is a thing about your own cooking that embodies your preferences, and they were built from childhood food experiences, your culture, your climate and your food journey through life. So, like it or not, cooking is not formulaic. You twist and turn while following a recipe. You massage it here and there. You add and subtract. You compensate and accentuate. And you cook something that is pleasing to you and to those you love.
So it is with Ottolenghi. I love his recipes, but there are some things that don’t suit my preferences – or my climate. Although he does really well internationalising his dishes, unlike Nigel Slater who unashamedly cooks for an English audience, some things jar with me. For example, his over use of feta when it is not needed to enhance the dish is perhaps a fashion thing. Or maybe to enhance the visuals. Or perhaps the feta is betta in London. Or maybe it is just my preference to use only small amounts. Continue reading “Mung Bean and Baked Carrot Salad”
Essentially Moroccan. The sweetness of the raisins against the crunchy carrots makes this salad special.
This morning’s salad, made in a matter of moments, colourful and divine, is a Carrot Salad from Morocco.
You might like to try other carrot salads – Asian Salad, Carrot and Blueberry Salad, or Carrot Raita. All of our Salads are here and here. Or browse our Carrot dishes here and here. Be inspired by Summer recipes here and here. Continue reading “Moroccan Carrot Salad”
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients.
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients. Better than coffee, you will be full of energy in no time! 😀😘
You might also like to try Peaches with Asian Flavours, Caramelised, Marinated King Oyster Mushrooms, or Sprouted Mung Bean Sundal/Salad. Browse our Carrot Salads here, and Salads here and here. Be inspired by our Summer recipes here and here.
Continue reading “Spicy Crunchy Herby Salad with Asian Style Dressing”
A 5-minute salad that is sweet, sour, crunchy and soft. Delicious.
This is a simple salad, and quite lovely. It’s a 5-minute salad that is sweet, sour, crunchy and soft. Delicious. And so easy to make on the hottest of Summer days.
Browse our Carrot Salad recipes here, and all of our Carrot recipes here and here. Explore our Salad recipes here and here.
Continue reading “Carrot and Blueberry Salad”
Carrots, spices, yoghurt, a delicious side dish to any meal.
There is a thing about Summer in South Australia that is extraordinarily special. Hot dry days, skies streaked with clouds, early mornings made in heaven and evenings made for the beach. Days are made for eating outside, eating with friends and … well, just eating.
This recipe is a current favourites – an Indian Pachadi, or Raita, made with yoghurt. It can be eaten as a salad or as an accompaniment to curries. It takes about 10 minutes maximum to make, so is a great last-minute addition to anything – it is particularly good to whip up for that last minute invitation to a BBQ somewhere. Take the recipe with you because people will want it.
You might like to read up on Indian Essentials. Or try some other pachadis, like our favourites Spinach Pachadi, and Cucumber Pachadi. All of the Pachadi recipes are here and here. Explore our Carrot recipes here and here, and be inspired by our Spring recipes here and here.
Continue reading “Nilgiri’s Carrot Pachadi | Carrot Raita”
Cooling, tasty, and refreshing raitas.
In Australia, if you see Raita on the menu of an Indian restaurant, it means the ubiquitous Cucumber Raita. Cooling and tasty, it helps those of us unused to the heat of Indian meals to cool our tongue and palate.
Raitas, or Pachadis, are an Indian version of salads. To call yoghurt the “dressing” of the salad is a bit of a misnomer. It is more than that – it is the carrier of the vegetables and the flavours of the spices. It holds the whole dish together. The vegetables used might be cooked or raw, and in Tamil Nadu they are served near the end of the savoury portion of the meal, just before payasam/dessert/kheer (rather than along with the curries). But feel free to eat more “fusion” and serve raitas as part of a meal, or even part of the entree/ starters.
You can browse our raita and pachadi recipes here and here. We love Carrot Pachadi. Or browse all Yoghurt dishes here and here. Explore our Indian recipes here and here. Find inspiration in our Summer dishes here and here.
Continue reading “Three Different Raitas/Pachadis | Yoghurt Salads”
A delicious hot carrot salad or side dish, that takes hardly any time to prepare.
Versatile roasted sliced carrots made ahead of time and stored in the fridge can be converted into salads, soups, purees, dips and nibbles.
This recipe takes those roasted carrots and makes a delicious hot carrot salad or side dish that takes hardly any time to prepare.
Are you after Carrot Salads? Try Moroccan Carrot Salad, delicious Carrot Thoran, or Spicy Carrot Side Dish.
You can browse all of the Carrot Salad recipes here. Or browse our carrot recipes. Or explore our Mid Winter recipes.
Continue reading “Hot Roasted Carrot Salad”
These beauties can be placed into salads, on top of soups, eaten as a side dish, snacked on at mid afternoon.
Carrots have been featured at our place lately. Those crunchy orangey happy things go well in juices, in soups, vegetable braises and in salads. They love being boiled, steamed or stirfried, roasted, baked or blasted. Maybe even fried. Definitely dehydrated. They can stand on their own or be part of a flavour base. They can be spiced, glazed, covered in sauce, mashed, chopped fine, grated, sliced into rings. No matter what, they make magic happen.
Today, a recipe for honey roasted carrots. These beauties can be placed into salads, on top of soups, eaten as a side dish, snacked on at mid afternoon. You are going to love them.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
You might also like to browse our carrot recipes here and here, our salad recipes here and here, and our pre-cooked prep recipes. You will love our Autumn recipes here and here.
Continue reading “Spiced, Honey Roasted Carrots”
I remember my first trip to India, travelling the back-roads of Goa with a gorgeous Indian tourist guide for the day. He pointed out some betel nuts drying on the sides of the roads. In all of my naivety, I said to him “Don’t betel nuts make you go funny?” With a sage wiggle of his head, he replied “My dear, there are many things in India that make you go funny.”
How right he is, and not all of them in the hallucinogenic way.
Actually, betel leaves have many uses in India and beyond. Some of them spiritual, some of them artistic, some of them culinary. Today’s use is in a salad, and it is not Indian, but Thai, with the telltale flavours of sour, sweet and hot melded perfectly together.
I have heard that Betel Leaves are not from the same plant as Betel Nuts, but rather a plant closely related to pepper. They can be eaten raw, and are often used as a wrapping for food in India and Thailand.
You might also want to try Steamed Thai Eggplant and Zucchini, Steamed Eggplant with Sesame and Soy, and Ottoleghi’s Steamed Eggplant and Soy Dish. Our Thai dishes are here and here, and our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “A Wicked Tamarind and Lime Dressing and a Thai Betel Leaf Salad”
Sambol is one of the most popular side dishes in Sri Lanka.
Sambol is one of the most popular side dishes in Sri Lanka. It is cheap and easy to make and is enjoyed from humble homes in rural areas to the 5 star hotels of Colombo. Sri Lankan’s will dive into this delicacy at breakfast, lunch or dinner! It’s usually served as an accompaniment to string hoppers (small disks of rice noodles popular for breakfast in Sri Lanka) or rice and curry at any time of day.
Most Sambols are simply a set of ingredients that are mixed together, so they are incredibly easy to make. It also makes a great summer salad for picnics, post xmas haze or long summer nights eating on the balcony or decking. Adjust the amount of yoghurt to your personal preference. Continue reading “Carrot Sambol | A Sri Lankan Carrot Salad”
A delightful salad with an Indian flavour profile
I have been loving raw beetroot salad recently. Take a young beetroot and a carrot. Grate both. Drizzle with olive oil, lemon juice, salt and pepper. You can add some ginger if you want. It is wonderful, healthy and very “eliminating” too, if you know what I mean.
And then I came across an Indian version of this salad. Mustard seed, curry leaf, urad dal, cumin seed.
Are you looking for more beetroot recipes? Try Sweet Beetroot Halwa, Beetroot Fry and Baked Beetroot. All of our Beetroot recipes are here and here. Our Indian recipes are here and here. Or find some inspiration in our Summer collection here and here.
Continue reading “Warm Beetroot and Carrot Salad with Indian Spices | Beetroot and Carrot Subzi”