Other Salads

Oct 262015

Healthy Natural Green Food Colouring


Although this blog post is about my experience making Healthy Natural Green Food Colouring for Halloween, it can just as easily be used for many other holidays including Eid, St Patrick’s Day, Pakistan National Day and Christmas.



Every Halloween, I browse through Pinterest looking at the cute little healthy Halloween ideas posted by super-creative parents. There are the little banana ghosts and the clementines cleverly made to look like mini Jack-o-Lanterns. Every year I promise myself that I am going to make these healthy treats, but somehow every year time gets away from me and I don’t quite manage it.


But this year is different – I am making Spooky Green Lemonade for a Halloween party. And I am dying it using homemade Healthy Natural Green Food Colouring.


Synthetic food colouring is something I have never felt totally comfortable with – all those artificial additives and preservatives. Making your own food colouring takes a little more effort than buying a small vial of food dye, but it’s a much healthier alternative. And honestly, it’s not that difficult.


There are many amazing blog posts out there about how to make natural food-based dyes, and I am looking forward to experimenting with a whole rainbow of colours. But for my Spooky Halloween Lemonade, I only need green.


There are a few different ways to make Healthy Natural Green Food Colouring. I decided to use spinach as my base because most people seem to use spinach with very good results. Some people recommend using the spinach raw (simply juicing it or blending it with water and straining it). I prefer simmering the spinach in some water for 15 minutes to reduce the risk of pathogens (after all, I am making this for children so I want to be extra careful). After a quick blitz with my blender, I strain it through a fine mesh colander and voilà – Healthy Natural Green Food Colouring!


Of course, I did a test-run before the actual party to make sure that (a) it really does colour the lemonade green and (b) it doesn’t make the lemonade taste like spinach. It passed on both counts. Yes, even (b). I taste-tested it on my family, and guesses ranged from lime to mint to green frogs. But no one guessed spinach.


Healthy Natural Green Food Colouring can be used to colour any light-coloured drink such as lemonade, coconut water, elderflower juice, vanilla or banana milkshakes. It may also work on pale-coloured food (ie. mashed potatoes, oatmeal) but I haven’t tried it so I can’t personally vouch for that yet. I did try mixing it into buttercream frosting, but I found it difficult to blend and the colour was very pale. But for drinks, this homemade green food colouring definitely works a treat!


Although this blog post is about my experience making Healthy Natural Green Food Colouring for Halloween, it can just as easily be used for many other holidays including Eid, St Patrick’s Day, Pakistan National Day and Christmas.


Share your thoughts: Do you make homemade natural green food colouring? If so, please share your tips in the comment section below.



Healthy Natural Green Food Colouring




(makes 2 cups / 400mL)


Ingredients: (recipe can be halved)

6 cups (9 oz / 255g) fresh spinach leaves

2 cups (400mL) water



  1. In a large saucepan, place the spinach and the water.
  2. Bring to the boil and then reduce the heat slightly to a rolling simmer.
  3. Simmer for 15 minutes, partially covered.
  4. Blend using a hand-blender or a regular blender (if you use a regular blender, allow the spinach and water to cool down a little bit before blending).
  5. Place a fine mesh colander in a large bowl or pot (you can line a colander with cheesecloth if you do not have a fine mesh colander). Pour the blended spinach and water through the colander into the bowl. Run a spoon in the colander to help the liquid ease out (if you are using cheesecloth, gather it into a ball and squeeze out the liquid). There will be some pulp left in the colander which should not be forced through. You can discard the pulp or save it for another use.
  6. Allow the liquid to come to room temperature. It is now ready to use.
  7. (Optional) If you want a very smooth food colouring, you can refrigerate it for 24 hours and then strain it through a fine mesh colander again to remove the last of the very small pulp. However, this step is not necessary unless you want to be super-particular about it.
  8. The green food colouring can be kept in the refrigerator for upto 3 days. It may separate in the refrigerator, but just give it a good stir and it will be mixed again.
  9. Some websites say that it can be frozen in ice-cube trays and then transferred to a freezer bag for later use.
  10. To give you an idea of proportions, I used 50mL of food colouring for 1.75L of lemonade.


Share your thoughts: Do you make homemade natural green food colouring? If so, please share your tips in the comment section below.



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Oct 062015

Mushroom Pate


I’m a big fan of savoury spreads and I have been looking around for a good Mushroom Paté recipe for a while.


Most of the recipes I have come across include some kind of spreadable dairy component such as creme fraiche, sour cream, or cream cheese. I tried a recipe with creme fraiche and although it was good, the mushroom flavour was rather diluted.


What I wanted – what I craved – was a Mushroom Paté with a savoury umami mushroomy flavour front and center. After some experimentation and the discovery of a half-used forgotten jar of dehydrated mushrooms at the back of my spice cupboard, I came up with a recipe which is bursting with that concentrated mushroom flavour that I just adore. If you love mushrooms, I’m sure you will love this recipe too!


Share your thoughts: What is your favourite way to eat mushrooms?


Mushroom Pate



(Makes 1.5 cups)



(You will need a food processor or blender for this recipe)

1/2 cup / 40g / 1.5 oz walnuts

3 Tbsp extra virgin olive oil

7g / 0.25 oz dehydrated mushrooms + some hot water to rehydrate them (once rehydrated and chopped, the mushrooms should come to about 3 Tbsp)

250g / 9 oz fresh mushrooms (one type or a mix of mushrooms – anything except white button mushrooms which lack flavour)

100g / 3.5 oz onions or shallots, diced

3 garlic cloves, peeled and chopped

1 loosely packed Tbsp chopped fresh tarragon leaves (fresh sage or thyme would be good alternatives)

1 tsp sea salt

1/2 tsp balsamic vinegar

1/2 tsp Dijon mustard



  1. Put your dehydrated mushrooms in a small bowl and cover them with about an inch of hot water. Leave the mushrooms to rehydrate for about 20 minutes. After 20 minutes, remove the rehydrated mushrooms from the water (you will not need the mushroom water for this recipe, but you can reserve it for another purpose.) Chop the rehydrated mushrooms.
  2. While your mushrooms are rehydrating, you can toast your walnuts (either on the stovetop or in the oven). (1) To toast your walnuts on the stovetop, put them in a dry pan (I use a small cast iron pan) and turn the stove on medium-high heat. Toast the walnuts in the pan for about 3 minutes, tossing the walnuts frequently for even cooking. (2) To toast your walnuts in the oven, preheat the oven to 350F/175C and spread the walnuts in a single layer on a cookie sheet. Toast in the oven for 7-10 minutes, shaking from time to time for even cooking. When toasted, remove the walnuts from the heat and allow to cool.
  3. Wipe your fresh mushrooms with a dry kitchen towel (if they are very dirty, wash them first), and then chop them. (You will use a food processor or blender later, so the pieces can be roughly chopped.)
  4. Chop your onion and garlic.
  5. In a saucepan, warm 3 tbsp of extra virgin olive oil on medium heat.
  6. Sautée the chopped onions until just translucent, about 2 minutes. Add the chopped garlic and sautée for a further 2 minutes. Do not allow the onions or garlic to get brown.
  7. Add the rehydrated mushrooms and sautée for a minute.
  8. Add the fresh chopped mushrooms, herbs and 1 tsp salt.
  9. Sautée until all the water in the saucepan has evaporated.
  10. Turn off the heat and add 1/2 tsp balsamic vinegar and 1/2 tsp Dijon mustard. Mix well to combine.
  11. In a food processor, add the toasted walnuts and process until just broken up.
  12. Add the mushroom mixture into the food processor and process to desired consistency. You want the mixture to stick together but not become too smooth.
  13. Pour the mushroom pate into a small container or jar, and refrigerate for at least 2 hours to set.
  14. Serve on top of thinly sliced baguette, crackers, or cucumbers.
  15. You can add optional extra garnishes such as pickles or capers.


Share your thoughts: What is your favourite way to eat mushrooms?


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Jun 302015

Vegetable Canapes with Blue Cheese


Most people can be divided into those who have a sweet tooth and those who have a savoury tooth. While I enjoy sweet things in moderation, my strongest cravings are always for savoury food.


If I happen to have leftovers from dinner in the fridge, they become my quick savoury snack. But when I don’t have leftovers to fall back on, my go-to snack to satiate an attack of the savoury-tooth-monster is Vegetable Canapes with Blue Cheese.


Vegetable Canapes with Blue Cheese is a rather fancy name for a very simple snack. It just involves slicing some fresh cucumbers and tomatoes and adding drops of blue cheese on top. A scattering of blueberries or grapes is optional.


The vegetables and fruit on the plate are not simply there to be healthy. They actually play a role in enhancing the taste of the blue cheese, making the flavour resonate on the sides of your tongue even more (you’ll be familiar with that feeling if you have a savoury tooth like me).


There are no quantities for the ingredients. Simply assemble as much as will be eaten within an hour. These are so fast to put together that you can always make more very easily.


Vegetable Canapes with Blue Cheese make a delicious quick casual snack but they are also pretty enough to be used as part of a party table.


Vegetable Canapes with Blue Cheese







Cucumber, sliced

Cherry tomatoes, halved

Blue cheese, crumbled

Blueberries or grapes (optional)



  1. Wash and dry your cucumber and tomatoes.
  2. Slice your cucumber into discs and arrange on a platter.
  3. Cut your cherry tomatoes in half and place them around the sliced cucumbers, cut-side up.
  4. Crumble your blue cheese and place a small amount on top of each cucumber slice and tomato half.
  5. Scatter with blueberries or grapes (optional).
  6. Serve immediately.


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Mar 082015

Chocolate Avocado Mousse


I don’t know about you, but I keep seeing recipes for Chocolate Avocado Mousse and I wonder to myself, “Does it actually taste good?” I mean, I love avocado and I love chocolate but I’m not sure how I feel about attending their marriage.


I have mostly seen recipes for Chocolate Avocado Mousse on vegan blogs, but I have noticed that lately it’s been gaining acceptance amongst some non-vegan blogs and a few celebrity chefs.


I am not a vegan, so I can eat traditional (read “real“) chocolate mousse – that airy, chocolatey, velvety, creamy goodness that melts in your mouth. Still, I was interested to see how close this healthier version could get to a real chocolate mousse. Plus, I have a dairy-free child so I am always on the lookout for dairy-free desserts (and if they’re easy and healthy, that’s even better!)


There are several variations on the recipe for Chocolate Avocado Mousse out there. They all include avocado and good quality cocoa powder. Some recipes use ripe bananas while others use dates – I opted for the bananas because I felt that the dates might make the mousse somewhat heavy. Typical sweeteners were either honey or agave syrup – I opted for honey because it’s my favorite sweetener and I just love it.


The first time I made Chocolate Avocado Mousse, I was stunned that it actually worked. The fact that something which looked like a fruit salad a few moments before could be whipped into something which looked just like chocolate mousse blew my mind. I dipped my spoon into it and was amazed at how light and fluffy the texture was. I tasted it and it was good. It was good… but I felt it could be better.


The banana flavor in it was just ever so slightly overpowering. I wanted to find a way to neutralize the banana’s taste, so I increased the honey and vanilla essence and added some coconut oil (coconut cream works as well) and a tiny pinch of sea salt. I also discovered that if I put the mousse in the refrigerator for a while (anywhere from 1-24 hours), it tasted even better. A scattering of berries and chopped nuts is optional, but I highly recommend it both for the texture contrast it brings and to the nutritional boost.


Is Chocolate Avocado Mousse exactly like a real chocolate mousse served in a Parisian restaurant? No, it’s not. Is it a good alternative? Yes, most definitely. It looks and feels like chocolate mousse, it tastes very close to chocolate mousse, and it’s much healthier and easier to make.



Share your thoughts: If you have tried making Chocolate Avocado Mousse, share your tips and experience in the comment section below.



Chocolate Avocado Mousse




(makes approximately 1 and 1/2 cups)



1 ripe medium-sized avocado (in terms of weight, about 250g/9 oz whole uncut avocado OR 200g/7 oz avocado with the skin and seed removed)

2 very ripe medium-sized bananas (in terms of weight, about 300g/10 oz whole unpeeled bananas OR 200g/7 oz bananas with their peels removed)

4 Tbsp good quality cocoa powder (better to use a cocoa powder with at least 62% cocoa solids or more)

2 Tbsp coconut oil OR 6 Tbsp tinned coconut cream (stir the contents of the can to mix it well)

2 Tbsp honey

1 and 1/2 tsp vanilla extract

A pinch of sea salt

Some chopped nuts (to garnish, optional)

Some berries (to garnish, optional)


NB: You need to use a food processor for this recipe



  1. All the ingredients will be blended in the food processor, so remove the lid and drop the ingredients in one at a time.
  2. Get 2 very ripe medium-sized bananas and remove their peels – the peeled bananas should have a combined weight of about 200g/7 oz (if the weight is less than that, add more bananas). Break each banana into about 6 pieces by hand, and drop them into the food processor. Discard the banana peels.
  3. Cut a ripe avocado in half and remove the seed. Cut the avocado inside the skin into pieces (but without cutting through the skin) and then scoop out the avocado directly into the food processor. Discard the avocado skin and seed.
  4. Get your spoon measure, and put the cocoa powder, coconut oil (or coconut cream), vanilla extract and honey into the food processor. Add a pinch of sea salt.
  5. Put the lid on your food processor and blend for about 30 seconds. Remove the lid to taste it, and add more honey or vanilla if necessary.
  6. Put the lid back on and process until smooth, which should be another 15-30 seconds.
  7. Remove the mousse from the food processor into a bowl.
  8. The mousse can be eaten straightaway, but I find that giving it a bit of time in the refrigerator for 1-24 hours helps its flavors develop even further.
  9. Serve with a sprinkle of nuts and berries (optional)


Share your thoughts: If you have tried making Chocolate Avocado Mousse, share your tips and experience in the comment section below.


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Oct 142014

Beetroot and Nectarine Salad with Hazelnut-Rosewater Dressing


This recipe was a Winner of the Better Life UAE Summer Recipe Challenge 2015.


If you’re the sort of person who likes to control everything, here’s something you should try.


I recently ordered a box of organic fruit and vegetables to be delivered to my house by the local UAE company Greenheart Organic Farms. I know people have been ordering boxes from them since 2012, but I keep hesitating to place my order for one reason and one reason alone: I am a control freak and I like to know exactly what I’m getting.


I try to buy seasonal organic produce as much as possible, but I have always preferred to go to a shop myself to choose what I buy (and how much) rather than order a box packed by someone else. You see, I’ve got recipes in my head when I’m grocery shopping and I need to make sure that I get the right amount of ingredients to make those specific recipes.


Last week, I decided to throw caution to the wind and placed my order. I was so excited when our box arrived! It was full of green beans, basil, spring onions, cucumbers, carrots, tomatoes, aubergine, courgettes, capsicum, local dates, a really sweet melon, nectarines, and more. At the bottom of the box, I saw 6 beetroots. Yay, I love beetroot! And next to it, 2 potatoes. The control freak part of me started thinking, “Why would they put 6 beetroots and only 2 potatoes? What can my household of 4 people do with 6 beetroots and only 2 potatoes?”


Well, it turns out that what we can do is that we can eat a little differently from what we’ve been used to, which is a great thing! Rather than serving a side dish of potatoes with our roast chicken dinner, I made this Beetroot and Nectarine Salad with Hazelnut-Rosewater Dressing.


It was so liberating to work out a recipe by looking at my ingredients first, rather than my usual route of finding a recipe first and then tracking down the ingredients. I really enjoyed it! I can already feel some of my control freak tendencies starting to slip away.


And in case you’re wondering about those 2 potatoes, they made it into a stew along with loads of other veggies (including beetroot!).



Tell me, do you order a box of fruit and vegetables to be delivered to your door? Which company do you use? (Go on, give them a shout out!)





(Serves 4-6 as a side dish)


Dressing Ingredients:

25g / 1 oz (approx 20 pieces) hazelnuts (without their shell)

3 Tbsp Extra Virgin Olive Oil

2 Tbsp honey

1 Tbsp rosewater

1 Tbsp water


Salad Ingredients:

2-3 medium beetroots (raw or cooked)

2-3 fresh nectarines, sliced

50g / 1.5 oz feta cheese, crumbled or diced



  1. To make the dressing, you need a hand-blender, blender, or food processor. Put the hazelnuts into the machine and switch it on for about 10 seconds to start breaking up the hazelnuts. Add the rest of the dressing ingredients (extra virgin olive oil, honey, rosewater, and water). Blend until the dressing is mostly smooth (some lumps will remain, which is fine). Set aside on the counter or in the fridge while preparing the rest of the salad.
  2. You can buy cooked beetroot in some grocery stores (not the pickled bottled type), which makes preparing them very easy –  just rinse and slice thinly. However, if you have raw beetroots you can cook them easily yourself. I usually cook more than I need and keep the extras in the fridge for other recipes. Preheat the oven to 200C/400F. Take your beetroot and trim off any long roots or leaves (make sure you only trim those parts, don’t cut into the main body of the beetroot). Wash the beetroot well to remove any dirt. Wrap each beetroot in some aluminum foil (keep the foil join at the top), and place the wrapped beetroot in an oven-proof dish. Fill the dish with about 1 inch (2 cm) of water and place the dish in the oven. It can take between 1 and 2 hours to cook properly (mine usually take 2 hours). Top up the water if necessary in the middle of cooking. The beetroot is ready when you can cut through it easily with a knife. Once cooked, remove the beetroot from the foil and allow to cool on a plate. When cool, rub or peel off the skin. The beetroot is ready to use. Slice it thinly for this recipe.
  3. Wash and dry your nectarines. With a small paring knife, cut around the circumference of the nectarines all the way to the seed, and twist. It should separate into two, however sometimes the seed can be quite tightly attached. Remove the seed, and slice the nectarine thinly into crescents.
  4. On a platter, place 3/4 of your beetroot slices. Place the nectarine slices on top of the beetroot. Then place the remaining beetroot slices on the platter to cover any gaps. At this point, you can place the salad in the fridge to serve later the same day (if you do this, remember to remove it from the fridge 15 minutes before serving to allow it to come to a comfortable tempreature)
  5. When ready to serve, crumble your feta cheese over the salad and drizzle your Hazelnut-Rosewater Dressing on top (you may not need to use all of the dressing).
  6. Serve immediately.



Tell me, do you order a box of fruit and vegetables to be delivered to your door? Which company do you use? (Go on, give them a shout out!)



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May 032013

Chilled Iceberg Lettuce and Pea Soup



My mother-in-law serves this as a hot soup with some cream added. Here, I have adapted her recipe slightly by removing the cream and serving the soup chilled, like a liquid salad.


The iceberg lettuce gives the soup its freshness, the green peas give it sweetness, and the curry powder gives it an exotic undertone. This soup is delicious hot or chilled, so take your cue from the weather outside!





(Serves 6-8)




1 medium head of iceberg lettuce (discard outer leaves and stalk), washed and roughly chopped

800g frozen green peas

1 medium onion, sliced or diced

2-3 Tbsp olive oil

2 Tbsp curry powder

1/4-1/2 tsp red chilli powder (optional)

6 cups / 1.5 litres chicken stock

Salt, to taste

Freshly ground pepper, to taste




  1. In a large pot, heat 2-3 Tbsp of olive oil and sautee the onions until soft and translucent.
  2. Add 2 Tbsp curry powder and 1/4-1/2 tsp red chilli powder (optional), and fry for 2 minutes until fragrant (do not allow the spices to burn).
  3. Add 800g of frozen green peas, chopped lettuce leaves and 6 cups / 1.5 litres chicken stock.
  4. Bring to the boil and then simmer for 10 minutes.
  5. Turn off the heat and use a stick-blender to puree the soup directly in the stockpot. (If you do not have a stick blender, allow the soup to cool a little and then transfer it in batches into a blender or food processor). For a chilled soup, puree it as smooth as possible. For a hot soup, chunky is nice.
  6. Allow to cool and then chill in the refrigerator.
  7. When ready to serve, remove the chilled soup from the refrigerator. Allow to sit at room temperature for 5-10 minutes. The soup may have slightly separated, so give it a quick stir and then pour into small bowls or shot glasses. Garnish with a twist of freshly ground black pepper, if desired.


Submitted by: Inger-Lise Gulmann


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May 012013

Beetroot and Feta Salad with Orange Vinaigrette



This salad is made using fresh beetroots, not jarred. Fresh beetroots have a really nice earthy flavor, without the overpowering acidic sting that invariably accompanies the bottled crinkle-cut variety. Feta gives the salad a soft sharpness, and celery or cucumber bring a refreshing crunch. I’ve dressed the salad with a simple Orange Vinaigrette.


Fresh beetroot is very simple to prepare (see directions below). You can even buy vacuum-packed cooked beetroots which can be used if you don’t want to cook them yourself.


The one thing you need to accept when you are making a beetroot salad is that it will turn anything which comes into contact with it magenta. For this reason, I prefer to make beetroot the dominant ingredient so that the entire salad is an attractive bright magenta, rather than just streaked indiscriminately.


[TIP: Working with beetroot is messy, so always remember to wear and apron when dealing with beetroots to avoid stains on your clothes!]





(Serves 4 as a side salad)



Dressing Ingredients:

2 tsp Dijon mustard

2 tsp honey

2 tsp balsamic vinegar

4 tsp extra virgin olive oil

4 tsp orange juice (Freshly squeezed orange juice is best, but bottled juice is also fine)

2 tsp orange zest (Optional. TIP: If using, remember to zest the orange before juicing it!)

Generous pinch of salt



Salad Ingredients:

400g fresh beetroot (approximately 2 medium sized beetroots)

100g feta cheese, cubed

2 celery sticks or 1 large cucumber, diced




  1. Prepare the Orange Vinaigrette by shaking all the dressing ingredients together in a jar with a lid. Keep the dressing to the side while you prepare the salad.
  2. The beetroot needs to be prepared in advance, but it is very easy. (TIP: Remember to wear an apron!) Preheat the oven to 400F/200C. Cut the stalks and leaves off the beetroot. Wash the beetroot well, removing any roots from the skin, cover in foil, and bake in an oven-proof dish for 40 minutes to 1 hour. You should be able to pierce the beetroot easily with a skewer. Remove the beetroot from the foil and allow to cool to room temperature. The skin should peel off easily. Dice into small cubes. Refrigerate if not using immediately.
  3. Combine the diced beetroot, feta and celery/cucumber in a bowl. Add the dressing and fold everything together gently to avoid the feta from crumbling too much.
  4. Refrigerate until ready to serve.



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Apr 272013

Avocado Pear Chestnut Salad



My recipe for Avocado, Pear and Chestnut Salad simply comes from combining some of my favorite winter flavors. Conference pears and chestnuts have a similar nutty sweetness which makes them good salad partners. To save on preparation time, look around for vacuum-packed ready-to-use (cooked and peeled) chestnuts.


Although avocado is not usually thought of as a winter fruit, Australia’s warm winters produce really delicious Hass avocados. Here, I serve the avocado in a neat quarter wedge on the side rather than cubed and tossed in with the rest of the ingredients. Served like this, the avocado’s lovely subtle creamy flavor does not get lost amongst the other flavors of the salad.



Avocado, Pear and Chestnut Winter Salad

(Serves 4 as a side salad)



Dressing Ingredients:

1 garlic clove, minced (use the fine side of a cheese-grater or microplane)

2 Tbsp mayonnaise

1 Tbsp dijon mustard

4 Tbsp extra virgin olive oil

1 & 1/2 Tbsp apple cider vinegar (can be replaced with any vinegar)

Generous pinch of sea salt

Freshly ground pepper (to taste)



Salad Ingredients:

1 Hass avocado, cut lengthwise into quarters

12-16 chestnuts, cut in half (if you can find pre-cooked/peeled chestnuts it will save you a lot of time and effort)

1 crisp conference pear, thinly sliced lengthwise

Mixed salad leaves




  1. Prepare the salad dressing by shaking all the dressing ingredients together in a clean jar with a lid. Allow to rest at room temperature for upto an hour, or refrigerate for longer (it lasts nicely for upto 4 days). If refrigerating, remember to bring the dressing to room temperature before serving.
  2. For the salad, cut your pear, chestnuts and avocado into their respective sizes and put to the side.
  3. Place salad leaves on four individual salad plates.
  4. Put 3-4 few pear slices on top of the leaves.
  5. Place an avocado wedge on the side of the salad.
  6. Scatter the chestnut halves over the salad.
  7. Shake the dressing again and then drizzle it on top of the salad.
  8. Serve immediately.
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Apr 222013

Corn and Jalapeno Salad


I have got a major savory tooth, and one of my favorite ways of eating corn is with a generous squeeze of lime and a sprinkling of coarse salt. By adding some common Mexican flavors, you can turn a simple corn side dish into a zesty Corn and Jalapeno Salad with lots of fresh vegetables thrown in.


[Tip: Chilli peppers freeze really nicely. I buy a whole bunch of fresh Jalapenos and drop them into the freezer (well-sealed in a freezer bag) ready to use whenever I need them.]





(Serves 4 as a side dish)




250-300g frozen corn, cooked in lightly salted water according to instructions

1 red bell-pepper, finely diced

1 fresh jalapeno chilli pepper, deseeded and finely sliced

2 Tbsp fresh coriander leaves, roughly chopped

Juice of half a lime (or more, to taste)

Generous pinch of salt (to taste)




  1. To prepare your corn, you have two options. (A) Defrost it in a colander (placed in a bowl) in your refrigerator for 2-4 hours; or (B) Boil the corn in salted water, drain, and let cool.
  2. Once the corn is defrosted/cool, put it in a bowl and add the rest of the ingredients.
  3. Stir well to combine. Taste and adjust the lime and salt if necessary.
  4. Let the corn salad sit in the fridge for a few hours before serving to allow the flavors to develop.


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