Green Papaya Salad
Serves 2-4
INGREDIENTS
Dressing
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon soy sauce
2 tablespoons lime juice
1 clove of garlic minced
2 tablespoons chopped shallots optional
Salt and pepper to taste
Salad
1 small green papaya
1 large carrot
1 cucumber
1/3 cup fresh mint or coriander leaves, chopped
4 tablespoons sesame seeds, lightly toasted
METHOD
Start by combining all the ingredients for the dressing in a small bowl and set it aside.
Using a peeler, peel the outer skin of the papaya.
Cut the papaya in half and grate it using a large grater. Put it in a large bowl.
Peel the carrot, and grate it and the cucumber. Add them to the bowl with the grated papaya.
Mix the grated green papaya, carrots, and cucumber together with the chopped mint or coriander.
Pour in the dressing and toss well to coat the whole salad.
Arrange on plates and serve with your choice of fried tofu or chicken.
Sprinkle with nuts and toasted sesame seeds to garnish before serving.
Bon appétit! Served on my “La Bohéme” soup and pasta plate on top of my “Piano” show plate in black.
Portobello with Goat Cheese
Serves 4
INGREDIENTS
4 large portobellos
Fresh thyme
2 garlic cloves, finely chopped
4 slices of creamy goat cheese
Rocket leaves
Balsamic vinegar
Olive oil
Truffle balsamic glaze
Salt and pepper to taste
METHOD
Preheat the oven to 200°C.
Clean the portobellos and remove the stem.
Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.
Place the dish in the oven to bake for 10 minutes.
Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.
In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat.
Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.
Bon appétit! Served on my “La Bohème” dinner plate.
Salad with Beetroot and Goat Cheese
Serves 4
INGREDIENTS
8 cups mixed baby salad leaves, rinsed and dried
1 beetroot, thinly sliced
A pinch of dried chilli (optional)
Fresh mint leaves
Soft goat cheese
Toasted pumpkin seeds
Walnuts, chopped
Balsamic glaze
Dressing:
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Make the dressing by combining the ingredients together.
In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.
Arrange the sliced beetroot around 4 plates.
Divide the salad equally and place in the centre of each of the plates.
Sprinkle a bit of dried chilli (optional) on top of the salad.
Top the salad with crumbled goat cheese.
Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve.
Bon appétit! Served on my “La Bohème” dinner plates.
Salad with Mango and Goat Cheese
Serves 2
INGREDIENTS
Mixed baby salad leaves
1 mango, peeled and sliced
1 packet of prosciutto slices
A pinch of dried chilli (optional)
Fresh mint leaves
Goat cheese
Toasted pumpkin seeds
Balsamic glaze
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Rinse and dry the salad leaves.
Arrange the mixed salad, mint and mangoes on 2 plates.
Top it with the prosciutto slices, dried chilli (optional) and the crumbled goat cheese.
Mix the lemon juice, olive oil, salt, and pepper in a shaker to make the dressing.
Sprinkle the dressing over the assembled salad, and top it with roasted pumpkin seeds and a drizzle of balsamic glaze.
Bon appétit! Served on my “La Bohème” dinner plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Mediterranean Chicken Salad
Serves 2
INGREDIENTS
1/2 cup red onion, minced
2 tbsp red wine vinegar
500g skinless chicken breasts
2 tbsp extra virgin olive oil
1 tbsp capers
3/4 cup mixed Greek olives, pitted and sliced
1 pinch of red chilli flakes
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
2 cups baby spinach, rinsed
Salt to taste
Black pepper to taste
METHOD
In a bowl, marinate the minced onion in vinegar and set aside.
Bring 1 1/2 litres of water to a boil and add 2 tablespoons of salt.
Cut the chicken breasts in half crosswise and place them in the boiling water. Reduce the heat to low and let the chicken cook very gently at barely a simmer for 10-15 minutes until it is just cooked through.
Take the chicken out of the water and place it on a cutting board to cool down a bit before dicing or shredding it.
Mix the olive oil, capers, olives, chile flakes, oregano in a large bowl.
Add the onions, chicken, spinach, and parsley to the bowl and gently mix in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled. It is perfect served together with pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Tricolori Salad
It all begins with an idea.
Serves 1
INGREDIENTS
1/2 cup papaya, cubed
1/3 cup celery, sliced
1/3 cup canned butter beans, drained
1 tbsp red onion, sliced
1 tsp fresh tarragon
1 tsp fresh parsley
1/4 cup goat feta, cubed
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp toasted pumpkin seeds
METHOD
Mix all the ingredients except the pumpkin seeds together in a bowl.
Pour the salad onto a plate and sprinkle with toasted pumpkin seeds and enjoy.
Bon appétit! Served on my “Piano” pasta and soup plate.
Tuna and Bean Salad
Serves 2
INGREDIENTS
1 can cannellini beans
1 can tuna in oil or brine
1 medium onion, finely chopped
1/2 cup celery, chopped
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
1 tbsp fresh parsley chopped
METHOD
Mix all the ingredients except for the parsley together in a bowl.
Taste the seasoning. Add more lemon if desired.
Toss in the finely chopped parsley and serve.
Bon appétit! Served on my “La Bohème” dinner plate.