Monday, June 10, 2013

Recipe: current favourite summer salads

With the weather slowly improving, the chef inside me is refusing to cook hot food. Cooking hot food (e.g. pasta) means that my flat turns into a little sauna and that's the last thing I need. So I've been making a lot of salads recently, usually accompanied by a piece of baguette. I have two favourites which I make all the time so I wanted to share the easy recipes!
Both salads include avocado and tomatoes, because I think they make the perfect match and they make every salad more colourful. If you're not a big tomato (or avocado) fan you probably won't like these salads. Next time I'll post a salad recipe without these two ingredients. 


Rocket, avocado, tomato and halloumi salad

Ingredients:
- Rocket
- 1 perfectly ripe avocado
- Plum or cherry tomatoes
- Halloumi
- Mix of seeds (I use pumpkin, sunflower and sesame seeds)
- Olive oil, balsamic vinegar and soya 
Put your pan on high heat and add some butter. Cut the halloumi into to smaller pieces and once the butter is starting to turn bronze, add the halloumi. After less than a minute, flip the pieces over and turn the heat off. The pan will be hot enough to turn the halloumi golden brown. You'll have to keep a close eye on it. 

While the halloumi is still in the pan, you can place the rocket at the bottom of your plate. Then cut the avocado in half, scoop out each half with a fork and dice. Wash the tomatoes and cut in half. Add everything to the plate on top of the rocket, add a small splashes of olive oil, balsamic vinegar and soy sauce (for a slight saltiness). Then sprinkle the seeds on top and finally add the halloumi. You're done, enjoy!
Tricolore salad

Ingredients:
- 1 perfectly ripe avocado
- Plum or cherry tomatoes
- Half a 'ball' of mozzarella
- Olive oil, balsamic vinegar
- Pepper and salt
- Fresh basil leaves (optional)

This one is even easier: wash and cut the tomatoes in half, dice the avocado. Tear the mozzarella apart with your hands. Add to a plate, sprinkle with salt, pepper, olive oil and balsamic vinegar. Voila! Your tricolore salad is ready. You could also add some shredded basil leaves for an extra flavour kick and colourful effect. 

Both salads are so simple and so delicious. Perfect summer food! 

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© whiskers & lions

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