Tuesday, 9 July 2013

three summer salads with feta

What's not to love about summer and alfresco dining... crisp fresh ingredients tossed together with crumbs of feta, dressed with fresh lemon and olive oil, served and enjoyed outdoors - this for me is summer on a plate.  These three ideas are all extremely simple to prepare and very pretty to eat.  As they all use a hint of feta, I wouldn't necessarily serve them together but rather mix and match them to different meals or BBQ's. 
I couldn't resist dressing the table with a few hand picked herbal blooms straight from the garden, a little bouquet of Lavender, Chamomile, and Pea shoots add a delicate touch to your table.

Roasted sweet potato, beetroot and feta salad


  • Serves 2/4
  • 2 large sweet potatoes, sliced or cubed
  • 5 medium sized roasted beetroots
  • 1/2 slab of feta
  • lettuce leaves
1) Place sweet potatoes in a roasting dish, drizzle with olive oil and roast in a preheated oven of 180 degrees for 20 minutes or until crispy but still soft.  If your beetroots are fresh, cover each one with foil and place in the oven together with the sweet potatoes but leave in for at least an hour till soft, remove from foil and peel the skin off.  Alternatively use pre-packed already cooked beets.
2) Toss all together with crumbed feta, place on the lettuce leaves and drizzle with olive oil and little balsamic vinegar.


Courgette, mint, chilli and feta salad

  • Serves 2/4
  • 3 raw courgettes, peeled length ways with a peeler
  • 1/2 medium heat red chilli, finely chopped
  • 1/4 slab of feta, crumbed
  • few sprigs of mint
1) Toss all together in a bowl and dress with olive oil and fresh lemon juice.  Note this is best when the courgettes have been marinated in the dressing for at least half an hour, they go all soft but still maintain a slight crunch.

Rosemary roasted butternut and feta salad

  • Serves 2/4
  • 1 butternut, peeled and sliced into chunks
  • few sprigs of rosemary
  • 1/2 slab of feta, crumbed
  • 1 tsp chicken spice
1) Sprinkle the chicken spice over the butternut together with the sprigs of fresh rosemary, roast in preheated oven of 180 degrees for 20 mins.
2) Toss together with the feta and dress with olive oil.

Monday, 1 July 2013

butternut, cauliflower & chickpea curry

Honestly this came about from being all I could find in the fridge and pantry.  I always have a tin of chickpeas handy for whatever reason be it salads, houmous or stews and I had a very big butternut begging to be chopped.  I'd also noticed half a cauliflower in the fridge, who knows how long it had been there and the first thing that came to mind was a mild coconuty curry.
There used to be quite a famous advert in South Africa for crackers where the toppings started out very fancy e.g. smoked salmon and cream cheese, then just cream cheese and by the end of the month there was nothing but the plain cracker, they referred to it as the end of the month salticrax.
This dish is my end of the month curry for your lovie ;)

Serves 4
You'll need:
  • 1/2 a butternut, diced
  • 1/2 a cauliflower, cut into florets
  • 1 tin of chickpeas
  • 1 red onion
  • 1 bay leaf
  • 1/2 tin of tomatoes
  • 1/2 tin of coconut milk
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp coriander
  • juice from half a lemon
  • salt and pepper to taste
  • plain yoghurt to serve
1) Fry the onion in a pan.  Add the spices and all the vegetables.  Mix well to ensure the spices coat all the veggies
2) Add the coconut milk and tinned tomatoes.  Season with salt and pepper and simmer for approx. 20mins or till tender.
3) Serve with a dollop of plain yoghurt and toasted pita breads or naan.