Roasted Sweet Potato and Goat Cheese Salad

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Roasted Sweet Potato and Goat Cheese Salad with Chipotle Yogurt Dressing

I love easy dishes that turn out so delicious. For example this roasted sweet potato and goat cheese salad is a perfect healthy weekday meal that takes no time at all! This can also be served as a perfect starter when hosting a dinner party, a side dish or even stuff it into your lunch box for work. Easy and delicious… who does not love the sound of that?!

This recipe serves 2.

Ingredients:

2 sweet potatoes (about 320g)

6 green asparagus

130g goat cheese, crumbled

125g lettuce of choice

1 tablespoon olive oil

1 tablespoon of lemon or lime juice

Salt

Black pepper

For the dressing:

3 tablespoons Greek yogurt

1 ½ teaspoon honey

½ lime, juiced

2 tablespoons chipotle sauce (from can or bottle)

Pinch of salt

 

Preheat the oven to 200C.

Peel the sweet potato and cut into even chunks. Transfer to an oven tray and toss with the olive oil. Roast the sweet potato for about 30-40 minutes.

For the dressing, whisk all the ingredients in a small bowl and set aside until ready to use.

Using a vegetable peeler shave the green asparagus into thin ribbons. Don’t worry if the tips break off. Season the asparagus ribbons with lemon juice, salt and pepper.

While the potatoes are cooling off, start assembling your salad. Mix the lettuce with some of the dressing and divide among two plates. Now top with the sweet potato chunks, goat cheese and asparagus ribbons. Serve the remaining dressing on the side or save for another dish. Enjoy!

 

 

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Easy Chicken Avocado Salad

Easy Chicken Avocado Salad

Homemade salads are the best. It is such a great way to make something tasty, healthy and creative. Today I went for chicken and avocado, such a great combination. I used mostly Greek yogurt to make it a bit healthier, however I still added 1 tablespoon of mayonnaise just for that extra flavor.

This recipe serves 2-3.

Ingredients:

1 chicken breast (about 150g)

1 avocado, diced

2 spring onions, sliced

1 small red chili pepper, deseeded and thinly sliced

Small handful of cherry tomatoes, diced

1 tablespoon mayonnaise

4 tablespoons Greek yogurt

1 ½ teaspoon curry powder

Pinch of chili powder

Salt

Black Pepper

 

Rinse the chicken breast and add it to a pot of water; make sure it is fully submerged under water. Bring to a boil and cook for about 20 minutes or until fully cooked.

Using two forks shred the chicken and add it to a bowl with the remaining ingredients. Mix everything together and taste for extra salt and pepper. Enjoy with some fresh baguette.

 

Spicy Rice Salad

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Spicy Rice Salad with a Lime and Sriracha Dressing

This is an easy and filling salad that is a perfect dinner during the week. You can even make extra and pack it as a lunch the next day, it still tastes great. I kept it very simple but you can always add extra or different vegetables such as chopped carrot, peas, green asparagus or black beans. I would usually add some grilled shrimp as well, but I was too lazy tonight.

This recipe serves 2.

Ingredients:

½ cup rice

1 cup water

1 red bell pepper, finely chopped

2 spring onions, sliced

80g lettuce

1 avocado, chopped

1/3 cup corn kernels

¼ cup coriander, chopped

1 tablespoon olive oil

Black pepper

For the dressing:

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon Sriracha sauce

Juice of ½ a lime

Pinch of salt

 

In a small pot bring 1 cup of water to a boil. Now add the rice, bring the heat to low and cover. Cook the rice for 10-15 minutes and check to see if is cooked through and all the water has evaporated. Remove from the heat and keep covered for about 3 minutes. Fluff the rice using a fork and transfer to a medium sized bowl to allow it to cool off.

Whisk all the ingredients for the dressing together and keep in the fridge until ready to use.

Heat the olive oil in a small pan over medium heat. Add the bell pepper and spring onion and cook for about 4 minutes. Transfer the bell pepper and spring onion to the rice and add the corn and coriander; mix together. Pour in the dressing, add the lettuce and mix everything once again. Finally season the rice salad with pepper and carefully mix through the avocado. Don’t overmix because this will squash the avocado. Enjoy!

 

 

 

 

Garlic Shrimp Caesar Salad

Garlic Shrimp Caesar Salad

A friend was telling me about her experience in a restaurant where she had a shrimp Caesar salad. This is when the cravings started to show up. I needed to have a shrimp Caesar salad and soon! It amazes me how something so simple can be so delicious!

This recipe serves 2.

Ingredients:

10 shrimps, peeled and deveined

3 cloves of garlic, minced

2 tablespoons of olive oil E.V.

¼ teaspoon Cajun seasoning

Salt

Black Pepper

For the dressing:

1 small clove of garlic, minced

½ tablespoon Dijon mustard

3 tablespoons mayonnaise

2 tablespoons of olive oil E.V.

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce

Extra:

2 heads baby romaine lettuce

2 eggs

¼ cup parmesan cheese, shaved

2 large thick slices of bread (or 4 small)

Olive oil

 

In a bowl, combine the shrimps, Cajun seasoning, garlic and season with salt and pepper. Mix well and set aside until ready to use.

Bring a small pot of water to a boil; there should be enough water to cover both eggs. When the water is boiling carefully add the eggs and boil for 6 minutes. Rinse under cold water, peel when cool enough to handle and slice in half.

Cut off the bottom part of the baby romaine lettuce and pull the leaves apart. Now rinse and dry the leaves and set aside.

For the dressing, mix everything together with a fork until the oil is fully incorporated. Keep in the fridge until ready to use.

Heat a grill pan over medium/high heat. Brush both sides of the bread slices with olive oil and grill until there are grill marks; repeat with the other side.

Using the same grill pan, grill the shrimps until cooked through, about 2-3 minutes per side.

When ready to serve, gather the ingredients on one large wooden board to share, or divide them among two plates. Enjoy!

 

 

 

 

 

 

Chicken Salad with a Yogurt Dressing

Chicken Salad with a Lemon Yogurt Tahini  Dressing

Salads are my go-to when I have no inspiration. They are so easy to play around with and you can create so many different versions with different ingredients. Today I went for a simple chicken salad but since we were both hungry I added roasted baby potatoes to make it more filling. The combination was lovely with the extremely simple lemon dressing. I hope that you will like it as well!

I wanted to add boiled eggs to the salad, but I completely forgot about them when taking the pictures… oops!

This recipe serves 2.

Ingredients:

80g lettuce mix of your choice

200g baby potatoes, washed and halved

2 chicken breasts

1 avocado, sliced

6 cherry tomatoes (keep them on the vine if possible for the presentation)

2 eggs

4 tablespoons olive oil

Cajun spice

Salt

Pepper

For the dressing:

1/3 cup plain yogurt

2 tablespoon mayonnaise

1 tablespoon tahini

Juice of ½ lemon

Salt, to taste

White Pepper, to taste

 

For the dressing whisk all the ingredients together in a small bowl and keep covered in the fridge until ready to use.

Preheat the oven to 200C. Add the potatoes to an oven proof tray, drizzle 1 tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and roast them in the oven for 40-50 minutes.

In another oven proof dish add the tomatoes; add 1 tablespoon of olive oil and season with salt and pepper. Put them in the oven with the potatoes (if your oven is big enough) and roast for 30 minutes.

Boil some water in small pot; there should be enough water to cover the two eggs. Carefully add the 2 eggs and cook for 6 minutes. Transfer the eggs to cold water to cool off. Peel and cut the eggs in half.

Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Season the chicken breasts with Cajun spice, salt and pepper. Cook the chicken for 18-20 minutes and let it rest for5 minutes before slicing.

To assemble, mix the salad and potatoes with some of the dressing in a bowl and divide among two plates. Top with the chicken slices, avocado, tomatoes and eggs and serve with some extra dressing on the side. Enjoy!