Yes.... it was high time I made a salad, and so I had a scurry about in my recipe books and I found the perfect match! Clean enough to be considered healthy, but also had those hearty ingredients that keep you full for longer!
Once I served it on a bed of spinach leaved, and the second time I had it along with some fragrant bulgur wheat with currants, both excellent! The latter was a little more filling mind you!
Note: I added some artichokes cause I was lucky enough to have some in the fridge, and you can easily swap the sundried tomatoes for normal ones, and use olive oil or sunflower oil for frying.
Ps. For vegan, you can add some cashews or sliced almonds, lightly toasted, or some friend tofu!
Middle Eastern Salad with Orange & Feta
A handful sundried tomatoes in oil, chopped + 2 tbsp of the oil
1 tsp coriander seeds
4 Spring onions/half an onion, chopped
1 garlic clove, finely chopped
A good few pieces of artichoke in oil (optional)
Juice and grated rind of 1/2 lime
1 orange, peeled and diced
As many olives as you like! I used about 75-100g
75g feta, diced
Handful fresh coriander leaves or basil
Salt and black pepper to serve
- Start by heating the oil in a medium-sized frying pan, then add the coriander seeds and fry for about a minute until fragrant - before adding the onion and garlic, soften for about 5 minutes.
- Add the (sundried) tomatoes, and artichokes (If using), and fry for a further few minutes, allowing the flavours to come together (right now...over me - yes, turn on the Beatles if you want to!).
- Take it off the heat, before adding the remaining ingredients, toss lightly and serve on a bed of leaves with some good bread, or fragrant bulgur wheat or cous cous, and enjoy!
And here is what most of my mornings/evenings/post dinner-times have looked like the last few days! I love making chocolate at home *smiles*
I hope you have a lovely Tuesday! Much planned?
Delicious Low-Fat Recipes, p. 105