Posts Tagged With: Watercress

Chickpea Patties (with Watercress Citrus Salad)

I made these without any dip/sauce to go with them and they just needed something a little extra, so I’d suggest a salsa or avocado dip to go with it, but the pattie recipe is pretty quick and easy.

Chickpea Patties

~ 400g tin of chickpeas, drained
~ 2 tbsp sesame seeds
~ 1 tbsp paprika
~ 1 tsp ground ginger
~ 1 tbsp olive oil
~ juice of 1/2 a lemon
~ 1 egg
~ salt and pepper

Combine the chickpeas, sesame seeds, paprika, ginger, oil and lemon in a food processor and blend until consistency is smooth, with a few chunks.  Add the egg and mix through.  Add salt and pepper to taste.

Place mixture in the fridge for about 15-20 mins so it makes it easier to create the patties.

Take handfuls of the mixture and shape into patties.  Cover each side with almond meal and bake at 170 for 15-20 mins.  Don’t cook for too long otherwise they will be too dry.  Serve with salsa or avocado dip.

I served the patties with Quinoa Broccoli Salad and Watercress Citrus Salad (recipe from Scandi Foodie)

Categories: Dinner, Recipes, Vegetarian | Tags: , , | Leave a comment

Quinoa Cauliflower Salad

This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved.  It can be a little more time consuming than the other salads, but it’s worth it in the end!

Quinoa Cauliflower Salad

~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~  2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste

Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat.  Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through.  Add olive oil and salt and pepper to taste.

Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , , , , , | 8 Comments

Steak with Asian Salad & Beetroot Feta

This meal was reasonably quick – the longest part is the potatoes so allow about 40 mins prep and cooking time!  The steak was inspired by Jamie Oliver’s 30 minute meals.  I had some leftover watercress from previous nights’ dinners so went searching for a salad that could use this up!

Roast Potatoes

~ preheat overn to 180-200 C
~ cut 2-3 potatoes into wedges
~ place in a roasting tray with a little olive oil and some rosemary leaves
~ bake for 25-30 mins until golden

Beetroot Feta Salad (Jamie Oliver)

~ 1 tin of baby beets, drained and quartered
~ drizzle of balsamic vinegar
~ juice of 1/2 lemon
~ handful of mint, torn
~ 1/3 packet of feta, crumbled

Place beetroot in a bowl and cover with balsamic vinegar and lemon.  Top with mint and feta.

Asian Watercress Salad

~ 1/3 bunch of watercress, chopped coarsley
~ 1/2 bag of bean sprouts (mung beans)
~ handful of corriander, chopped coarsely
~ handful of mint, chopped coarsely
~ 1 lebanese cucumber, sliced into ribbons using a vegetable peeler
~ handful of peanuts or cashews, lightly toasted in a fry pan

DRESSING:
~ 1 tbsp lime juice
~ 1 tbsp sweet chilli sauce
~ 1 tbsp soy sauce (or tamari)
~ 1/2 tsp grated ginger

Place all the salad ingredients (except the nuts) in a bowl and mix with your hands.
Combine all the dressing ingredients in a bowl and whisk with a fork.
Drizzle the dressing over the salad and top with the nuts.

Steak

~ 2cm cube of ginger, chopped finely
~ 1/2 large chilli, chopped finely
~ Olive Oil
~ 2 portions of steak, around 200g each

Combine the chopped chilli and ginger on a board with some olive oil and spread to cover the area of 2 steaks
Fry the steak in a pan until cooked medium rare.
Place the steak on the board with the chilli and ginger and allow to rest – turn to coat both sides of the meat
Slice the meat on an angle and serve on top of the Asian Salad.
Top with the remaining sauce left on the board.

 

Categories: Dinner, Meat, Recipes, Salads | Tags: , , , , | Leave a comment

Thai Chicken Patties, Quinoa & Pomegranate Salad

Thai Chicken Patties

~ 500g chicken mince
~ 2 spring onions, finely sliced
~ handful roughly chopped coriander
~ 1/2 red chilli, chopped finely
~ pinch ground corriander
~ salt and pepper

Mix the above ingredients in a bowl and mix well.  Place handfuls of the pattie mixture on a warm-hot fry pan and cook for about 4 minutes each side until cooked through

Quinoa & Pomegranate Salad

~ 1 cup dry quinoa – boiled in salted water and drained
~ seeds and juice of 1 pomegranate
~ handful of roughly chopped corrainder
~ small handful of chopped mint
~ juice of 1 lime
~ small handful of pinenuts, toasted on a pan
~ salt and pepper
~ pinch of ground corriander

Combine the above ingredients in a bowl (try to wait until the quinoa has cooled before adding the rest of the ingredients otherwise the herbs will wilt)

Watercress & Pomegranate Salad

~ half bunch of watercress, roughly chopped
~ juice of half a lemon
~ seeds and juice of 1 pomegranate
~ mint leaves – about 10 or so, torn

Place watercress on the bottom of the bowl, squeeze the lemon juice over the top, add the torn mint and sprinkle the top with the pomegranate seeds.

Categories: Recipes | Tags: , , , | 4 Comments

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