Quinoa and Purslane Salad with Radish and Kalonji

Today’s salad could really be called a Garden Salad, because the radishes and the purslane come from my side garden. Both grew abundantly in our garden this year. It is a salad flavoured with citrus juice and kalonji seed adds crunch and a visual element. You could use black sesame seeds or poppy seeds if you prefer. Kalonji can be found at any Indian grocery store.

Similar recipes include How to Use Purslane in Salads, Ghol Takatli Bhaji, Summery Grain or Lentil Salad, Quinoa Salad with Apricots and Pecans, Quinoa Salad with Tomatoes and Pine Nuts, and Purslane Salad with Tomatoes.

Browse all of our Quinoa Salads, Purslane Salads, and all of our Radish Salads. Or explore our Early Autumn recipes.

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Greek Village Salad

Greek salads are fabulous, are they not? Of course, even though there is a lot of controversy about whether tomatoes are included or whether cucumbers should be peeled. Should lettuce be included? The jury is out.

Like any country, the exact methods of salad making vary across the country, so it is good to relax and go with the flow. It is Summer after all, and there is nothing like a great Greek Salad (whatever version) to nibble on or to accompany a meal. I do include lettuce sometimes – it makes a nice bed for the salad.

Similar recipes include Tomato Carpaccio, Capsicum, Feta and Pistachio Spread, Baked Feta with Tomatoes, and Fava.

Browse all of our Greek dishes or all of our Salads. Or explore our Early Summer recipes.

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Radish and Cucumber Kachumber

Kachumber, the chopped salad of India, comes in many varieties. Usually the salad is chopped finely but today I made a colourful kachumber with wedges of cucumber and red radish. It is fresh and lively, a perfect salad for Summer and into Autumn while the weather is still warm. Kachumber is the perfect, no fuss accompaniment to any Indian meal.

Similar recipes include Kachumber, Carrot Kachumber, Beetroot and Carrot Kachumber, and Tangy Kachumber.

Or have a look at our collection of Kachumber recipes.

Browse all of our Kachumber 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.

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Herbed Red Rice and Radish Salad with Ricotta Salata

Ricotta Salata is a ricotta that has been salted and dried. It is not a cheese that stands alone – it is rather dry – but acts so well as a cheesy seasoning. It goes particularly well in salads and pasta dishes. It is VERY hard to find here in Adelaide, surprisingly, but is readily available in Sydney.

Today we make a salad with red or black rice – the thin rice often called Forbidden Rice – with radishes, herbs and ricotta salata. You can make this salad with other rices too, but the red and black rice give a lovely nutty flavour and a little bit of texture.

Similar recipes include Red Rice and Quinoa with Orange and Pistachios, and Cypriot Grain Salad.

Brose all of our Red Rice dishes, and all of our Rice Salads. Or browse our Early Winter dishes.

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Beetroot, Radish and Carrot Kachumber | Beetroot Salad

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 Mint Salad, Radish and Cucumber Kachumber, 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.

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Seasonal Cooking | Simple Beautiful Summer Salads

Sometimes we forget that simplest is bestest.

Elizabeth David is the best source of simple but utterly delicious salads. I love to read her books, and today I have taken the liberty of reproducing some of her beautiful salads.

Similar posts include 30 Great Salads for Early Summer.

Browse all of our Salad recipes and all of our Early Summer dishes.

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Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Mushrooms with Barley and Preserved Lemon, Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

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Herb Salad with Radishes and Burnt Betel Leaves

A salad of herbs is common elsewhere, but not in the English Speaking countries (in general). However herb-full salads are extraordinary and worth seeking out and making.

This one is inspired by a salad in Ottolenghi’s Ottolenghi, but his is far too fussy for me. There is no way that I am going to spend hours picking leaves from the stalks of herbs. So I mixed it up to make my version of the salad.

This salad is made with herbs – rather than cutting or slicing them, the leaves are plucked (with stem) to form leaf-sized pieces. I used the herbs available in my kitchen and garden. It is a fresh and lively salad. We kept Ottolenghi’s almonds for texture and the butter-lemon dressing, and added radishes and betel leaves. The betel leaves are optional of course – my Asian grocery stocks them so occasionally I bring some home. To soften them we wave in a gas flame and then use them as a bed for the salad.

Similar recipes include Quinoa, Herbs and Lemon Salad, Freekeh Pilaf with Herbs, and Thai Betel Leaf Salad.

Browse all of our Salads and all of our Ottolenghi dishes. Or explore all of our Early Summer dishes.

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Easy Summery Weekend Breakfast and Brunch Dishes

Think outside the box for Breakfast, especially in Summer.

Prepare your breakfast dishes, make a large pot of coffee, set the table on the verandah, deck, or under the grapevines, take the newspaper or a book, and enjoy a leisurely Summer breakfast.

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Moroccan Salad of Oranges with Radishes

Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.

This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.

Similar salads include Moroccan Orange and Carrot Salad, Moroccan Orange and Olive Salad, Orange and Walnut Salad, Orange and Olive Salad with Mint and Basil, and Halloumi and Orange Salad.

Browse all of our Orange Salads, and all of our many Salads. Our Moroccan dishes are here. Or explore our Late Winter recipes.

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