RECIPE: Soba Noodle & Edamame salad with grilled Halloumi

If you’re into green eating, you’ll love this one. As you’ll be able to see from my picture, the majority of this salad is green, green, green, but don’t be put off by that – you could add any vegetable you want to this and it would look and taste delicious!

 

This recipe is low fat, super healthy and contains a vegetable I’ve been wanting to use for a while now – edameme. 

For this recipe I bought a pack of lightly salted beans, which I had to de-shell myself (it doesn’t take long, and it’s quite therapeutic!), but I’m pretty sure you can buy them pre-shelled. 

Ingredients (serves 2):

140g soba noodles

1 pack of edamame beans – you can use a handful up to the whole pack, totally depends on how much you love them!

4 spring onions, finely diced

broccoli – again, however much you want. I used 5 stalks and it was enough.

half a cucumber, peeled, deseeded and thinly sliced.

1 avocado, sliced

2 medium tomatoes, sliced

1 pack of halloumi – if you can stop at half a packet, do, but I actually can’t resist so for 2 people I’d use the whole thing!

Soy sauce

 

Method:

Start by slicing and dicing all your vegetables (and deshelling your edamame if you need to).Image

Boil the noodles for 7 minutes with the broccoli. Once done rinse well under cold water to stop the cooking. You want the noodles cool and the broccoli still firm.

Mix all the ingredients together in a bowl and stir in some soy sauce to you liking – not too much, as this should be a salad, not a soup!

 Grill your halloumi for around 3 minutes on each side. Depending on how you like it is key. I both don’t mind it just-warmed, and can’t wait for it to grill properly so I only end up doing it for a few minutes!

Share the salad out onto plates, slice the halloumi and divide – you can do cubes or long strips, it doesn’t matter so much 😉 

Serve! Image

It doesn’t take too long, it’s so quick to put together on plates and it’s so healthy you’ll feel like you cheated the world somehow – my only warning is once you taste the halloumi and edamame beans you’ll never go back – one of the best combo’s ever!

Let me know what you think – if you have any halloumi or edamame recipes let me know, I’m always looking for good recipes to try with them!

BON APPÉTIT!

Sam

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RECIPE: Quinoa, red pepper & cucumber salad with avocado and lime

This is a great recipe to try if you’re entertaining friends, because it makes a lot of food and it’s easy to make, so you don’t have to spend hours in the kitchen. It’s also one of those ones where you can make it in advance – which is always great! 

Ingredients:

(serves 4-6, easily)

salt 

Not my photo – I didn’t take one of my meal, but I will do and replace this ASAP.

1 cup quinoa 

1 garlic clove

1 large shallot – finely diced

1 jalepinio , deseeded and finely sliced

2 limes, juiced

1 tbsp extra virgin olive oil

1 medium red pepper, diced

1 medium cucumber, diced

2 ripe avocados, sliced

Method:

Bring a large pan of water to the boil with a pinch of salt. 

Rinse your quinoa under cold water and then add to the pan – you’ll want to cook this until tender. How do you know when it’s ready? I still have trouble being able to tell, because the grain is so small, so I’d just say after 10-15 minutes you should be good to go!

drain the quinoa and spread it out onto a baking sheet to cool – this will help it dry out (you don’t want a soggy salad!) and also cool quite quickly. 

Whilst that’s cooling, take a pinch of salt and your garlic clove and pop into a bowl. If you have a pestle and mortar you can crush these together to make a grainy paste – if you don’t you can do what I do and just use the back of a table spoon to grind it together. 

Next, add this paste, the diced shallots, jalepino and lime juice into a small bowl – season with salt and pepper to taste, and stir. You’ll want to let this sit for about 10 minutes. This will be your dressing. After it’s rested add your table spoon of oil into the bowl and stir. It may not seem like a lot, but you can always add oil later, you can’t take it out if you put too much in!

Next, take your quinoa, the red peppers and cucumber and put them into your serving bowl (I like to use a large glass bowl so you can see it all) and stir in 3/4 of your dressing. You can season to taste again, depending on how salty/peppery you like it. 

When serving, pop your sliced avocado onto the plates, spoon out the quinoa salad and drizzle with the remaining dressing. If you feel you’d like more oil, add it, but I find that it’s not needed. 

This sounds like it will take a long time, but it really doesn’t. It’s all in the prep. 

Serve this with warmed pitta bread (yes, I love pitta!). 

I’d also suggest serving this with olives, humous, and mint yoghurt – it’s great food to pass around in a party and it’s really healthy. For someone who loves eating, I can say I was truly full from this meal, and there was plenty of left overs, even with 5 of us eating it. 

BON APPÉTIT!

Sam