Apr 272016

Salad Bowl: Quinoa & Prawn Salad


When I want to put together a well-balanced salad fast, I make myself a quick salad bowl using a mix of pre-cooked leftovers and raw ingredients which I usually have washed and ready to cut. Instead of following a recipe, I simply follow my instinct.


Organising the salad ingredients into segments in the bowl which I plan to eat from helps me to create a well-balanced salad and ensures that the portion size is correct so that there is no waste.


This is a salad bowl I made recently using leftover grilled prawns and quinoa plus freshly cut lettuce, avocado and tomatoes. I like placing a dollop of yogurt or some kind of dip in the center and scatter a few chopped nuts or seeds on top. Leftovers are often well-seasoned, so I don’t always add a dressing. If I do, it is usually a drizzle of extra virgin olive oil, balsamic vinegar and sea salt.


To learn more, have a look at my Tutorial: How to Use Leftovers to Make a Quick and Delicious Salad Bowl.




All ingredients should be cut into bite-size pieces.

Quantities depend on what you have in the house.

Make ingredient substitutions as you see fit.



2-3 cooked jumbo prawns per person

Cooked quinoa




Greek yogurt (or any other dip)

Chopped pistachio nuts (or any other nuts or seeds)



  1. Cut your jumbo prawns into 3-4 pieces and place and place in 1/5 of your salad bowl.
  2. Fill the remaining 4/5 of your salad bowl with equal amounts of shredded lettuce, chopped tomatoes, cooked quinoa and diced avocado (see image above).
  3. Place a good dollop of yogurt or other dip in the center.
  4. Scatter some nuts or seeds on top of the yogurt.
  5. If desired, drizzle some extra virgin olive oil, balsamic vinegar and sea salt on top of your salad.
  6. Serve.
  7. To eat, mix all the ingredients together and start chomping!


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Nov 152015

Zesty Carrot and Parsley Salad


I will admit that I have been suffering from carrot envy lately. Trawling through Instagram, Foodgawker and Pinterest for food photos, I keep being met with cute images of rainbow-coloured carrots in shades of purple, red, yellow and white making my ordinary orange carrots seem dull and boring.


Living in Dubai, you can pretty much find anything you want to buy as long as you look hard enough, but I have never been able to get my hands on these jewel-coloured carrots. Until now. Yes, it is now possible to find these beauties in Dubai. I found them at Spinneys supermarket, but they may be available in other grocery stores as well. And not only are these carrots rainbow-coloured, but they are organic rainbow-coloured. Score!


Although you can eat these carrots raw or roasted, roasting them tends to dull their colour a bit. I love showing off the beautiful hues in this zesty raw carrot salad. And don’t worry if you can’t find rainbow-coloured carrots. I’ve also made this salad using only orange carrots and it’s just as delicious!



Share your thoughts: Is it easy for you to find rainbow-coloured carrots where you live?


Zesty Carrot and Parsley Salad




(Serves 4-6 as a side dish)


Dressing Ingredients:

4 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1-2 plump garlic cloves (according to taste), peeled and grated on the fine side of a grater

1/2 tsp sea salt


Salad Ingredients:

500g carrots

4-5 Tbsp chopped flat-leaf parsley

3 Tbsp sunflower seeds or pumpkin seeds



  1. Prepare your dressing by combining all the dressing ingredients in a jar with a lid. Shake well and set aside.
  2. Wash and dry your carrots and then peel one layer off them. You can cut the carrots in whichever shape you like. I like making carrot shavings by running my peeler over the length of the carrot to get long shavings. If you have a mandoline (which I don’t), you could also use that.
  3. Wash and dry your flat-leaf parsley, discard the stems, and roughly chop the leaves.
  4. In a large bowl, toss the carrots, parsley, dressing and sunflower/pumpkin seeds.
  5. Serve immediately, or refrigerate for upto 48 hours.


Share your thoughts: Is it easy for you to find rainbow-coloured carrots where you live?


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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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