Salads

Black beans salad with mango and avocado

Ingredients:

  • 1 ripe Mango
  • 1 ripe Avocado
  • 400 gr tin black beans
  • 1 red onion
  • 1 large chili pepper
  • bunch of fresh cilantro leaves
  • 1 lime
  • sea salt
  • fresh grounded black pepper

Preparation:

Drain and rinse the beans. Peel the mango and cut in small cubes, peel and de-stone the avocado and slice into pieces. Cut the onion in thin rings. De-seed the chilipepper and slice in small rings. Chop fresh coriander leaves.

Mix all the above ingredients in a bowl, squeeze the lime juice in, add the salt and the black pepper. Mix well and set aside for 30 minutes before serving.

Enjoy!


  • serves: 4
  • preparation time: approx. 30 minutes

Caesar salad

Ingredients:

  • Romaine lettuce
  • 250 grams tofu (organic)
  • panko bread crumbs
  • paprika powder (smoked)
  • curry powder
  • for dressing:
  • 1/2 lemon
  • 75 grams humus
  • 2 full tsp capers with some moisture
  • 2-3 cloves garlic minced
  • olive oil
  • sea salt
  • fresh grounded black pepper

Preparation:

Start two hours before preparing the salad, by placing a piece of tofu in a colander or sieve, with something heavy on top (a skillet) to press out the moisture.

Clean and cut the lettuce and place it in a salad bowl. Cut the tofu into little strips to your liking. Make a marinade of olive oil, salt, pepper, paprika powder and curry powder (or any spice to your liking) and mix the tofu strips in the marinade. When the marinade is well incorporated, sprinkle some Panko breadcrumbs for extra crispness. Fry the tofu strips in a vegetable oil on medium heat 4-5 minutes each side, until they are brown and crispy.

In the meantime make the dressing. Add 2 tsp of capers to a small bowl and press them firm with a wooden pestle. Add the humus, the minced garlic, sea salt, black pepper and fresh lemon juice of half a lemon. Mix well and add olive oil for creamy texture. Add salt and pepper to taste.

Place the tofu on top of the lettuce and pour the dressing over it.

Serve with oven-roasted potato wedges.

Enjoy!


  • serves: 4
  • preparation time: 2 hrs for tofu/ 30 minutes for salad

Salad with red cabbage and peppers with a sweet- sour dressing

Ingredients:

  • 1/2 Red cabbage
  • 4 spring onions
  • 1 red pointed pepper
  • 1 orange bell pepper
  • 1 green Turkish pepper
  • 1 red chili pepper deseeded
  • bunch of fresh cilantro leaves
  • fresh squeezed orange juice of one orange
  • 2 limes
  • 1 tbsp Sea salt
  • black pepper
  • 2 tsp sesame oil
  • 2 tsp maple syrup

Preparation:

Total time 1hour and 15 minutes

Wash and cut half of the cabbage into fine strips. Place in a dish. Cut the peppers into small pieces. Cut the spring onions into match size. Chop the chilipepper fine. Chop the cilantro (or use herb scissors). Leave some for garnish at the end. Mix everything together.

Mix in a small bowl the orange juice, lime juice of 1.5 lime, zest of one lime, sea salt, black pepper, sesame oil and the maple syrup. Whisk and pour over the salad. Mix well and set aside for an hour in the fridge. Take out 15 minutes before serving. Sprinkle some fresh cilantro leaves and black pepper to taste.

Enjoy!

* Leftovers can be stored in a air tight box for up to 3 days in the fridge.


  • serves: 6
  • preparation time: approx. 15 minutes

Caramelized rainbow carrots, roasted hazelnuts and dates with Arabic dressing. Sweet!

Ingredients:

  • 60 gr hazelnuts
  • 400 gr rainbow carrots (or small baby carrots)
  • 1 tsp honey (or rice sirup if you do not use honey as well)
  • 1 tsp pomme granate molasses
  • 2 tbsp dried thyme
  • fresh grounded black pepper
  • salt
  • 1 shallots cut in small rings
  • 2 tbsp olive oil
  • 75 gr wasabi lettuce (or dandelion salad if you can get any)
  • 6 large Medjool dates stoned and chopped
  • for the dressing:
  • 1 clove of (black) garlic
  • 1 tsp coarse sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cuminpowder
  • lemon juice of 1 lemon
  • some honey
  • 2 tbsp olive oil
  • splash of orange blossom water
  • 1/2 Pull biber

Preparation:

Preheat the oven at 200 ℃.

Start by roasting the hazelnuts, 8 to 10 minutes until they start to smell and turn dark. Rub the dark skin off in a clean kitchen towel. Chop the nuts and set aside.

Clean the carrots, place them in a baking dish, sprinkle with the honey , the molasses and thyme and enough black pepper and salt. Mix with the olive oil and roast in the oven for 25 minutes or until they turned brown and soft. Set aside.

Meanwhile prepare the dressing. Mix al the ingredients for the dressing in a mixing bottle and shake well.

Mix the lettuce, the shallot rings. the chopped dates and the chopped hazelnuts in a large dish. Add the warm carrots and pour the dressing over everything. Serve when warm.

This salad combines perfect with couscous, spiced rice, potato wedges, pretty much anything you like.

Enjoy!


  • serves: 4
  • preparation time: approx. 45 minutes

Citrussalad with roasted chioggia beetroot and spicy beansprouts.

Ingredients:

  • one red grapefruit
  • 1/2 pomelo
  • 2 chioggia beets
  • 1 fennel grated into thin stripes
  • 30 grams of beansprouts (I used radish beansprouts)
  • 2 tbsp garlic olive oil
  • 1 tbsp lemon olive oil
  • Isot pepper
  • Smoked salt
  • fresh thyme leaves of 5 sprigs
  • 1 tbsp dried thyme
  • pinch of fleur de sel (or sea salt)

Preparation:

Start by peeling the skin of the chioggia beets and slice them in widges (or cubes, whatever you like). Mix the widges with the fleur de sel, the Isot pepper, the fresh thyme, the dried thyme and the garlic olive oil and spread them in a baking paper covered baking tray. Place them in a pre-heated oven at 180 ℃ for at least 45 minutes up to an hour until the beets are fork tender.

In the meantime grate the fennel using a mandolin slicer (if you have one, otherwise use the device you always use). Mix the fennel with the lemon oil and set aside.

Peel the grapefruit and discard all of the white skin as well, you only use the flesh. if you manage the get the parts out as a whole cut them in three, if not it’s ok to use the smaller bits of flesh. Cut the pomelo in half and peel one half, (keep the other half in the fridge for another use). Take the flash out of it’s white skin, just as the grapefruit. Mix all the citrus parts in a salad bowl, add some fleur de sel (not too much) and a pinch of Isot Pepper (or black pepper). You may even add some chili flakes if you want to add some heat.

When the beets are fork tender, add the fennel strips on top in the baking tray and replace in the oven but change to grilling mode. Grill for 5-10 minutes.

Mix the warm beetroots and fennel with the citrus parts in the salad bowl, add the beansprouts, adjust seasoning if necessary (maybe a drop of extra garlic olive oil) and serve.

Leftovers will keep at least 24 hour in the fridge and serving this salad cold is also an excellent idea!

Enjoy!


serves: 4

preparation time: approx. 20 minutes, oven time +/- 60 minutes