Smoked salmon salad

Today, it’s 1 month until we go on holiday. The sea, the sun, the seafood, the anise aperitive drinks on the port watching the sun set, the noise of the weekly market, I can’t wait. But before that, it is time to work on our bikini bodies and try and eat well. One month, surely even we can do it. *Cough-yeah-right-cough*

  1. First rule: drinks loads of water to trick your stomach into thinking it’s full.
  2. Second rule: salad is your best friend.
  3. Third rule: put that cookie back in the jar.

We love salad, it shouldn’t be too difficult. As long as we make sure our salads are not boring and can get us excited for 31 long days, we’ll be good. At this point, I don’t know who I’m trying to convince: you or myself.

Anyway, let’s give it a try. And to start with, here’s a good one we made and loved.

Smoked salmon salad with spicy lemon dressing

Smoked salmon salad

  • 500 grams of new potatoes, skin on (I never peel potato – except for mash of course, I’m not an animal)
  • 200 grams of asparagus
  • Mixed salad leaves of your choice
  • 1 red pepper sliced roughly
  • 140 gram of radishes, cut in thin slices
  • 120 grams of smoked salmon, cut into chunks
  • half a cucumber, diced
  • For the dressing: the juice of 1 lemon, 1 tbsp of Dijon mustard, 125 ml of olive oil, dry chilli flakes, salt.

Boil the potatoes in salted water for 10 mins. Boil the asparagus in salted water for 5 minutes. Drain, sprinkle with a little bit of olive oil and salt and leave to cool.

In a large bowl, toss the salad leaves, peppers and radish slices together, pour half of the dressing and mix well so all vegetables are coated in dressing.

Spread this salad on a plate, place potatoes and asparagus on top of the salad, then the chunks of smoked salmon. Pour the rest of the dressing to taste.

Et voila! Healthy, fresh, tasty salad that is probably not bad for your waistline… (or, you could add a poached egg on top and make it naughty again. But sshhhhh….). No, seriously, what’s great in this dish is the variety of textures and temperatures: hot mushy potatoes, crunchy radishes, soft cold salmon. It is also the kind of dish that makes you feel good because it tastes so fresh and healthy, I mean you almost don’t care if it is actually healthy because it makes you feel good about yourself anyway. Finally, because the salmon is smoked, you can keep this salad in the fridge overnight, and bring the coolest lunch box to work the next day. Who knew you could become the cool kid in the office all thanks to a salad?

Advertisements

Grilled sweet potato, chickpea & chorizo salad

London is currently undergoing a heatwave. We are absolutely not complaining nor moaning about the long-expected heat, but  the evenings can be a bit wet and sweaty in our 1st floor Victorian conversion flat! Therefore, we need to limit the amount of time we spend by the oven and stove as well as the calories we put in our bodies during these times of drowsy torpor.

One of our favourite mid-week meal is sweet potato, chickpea and chorizo hash (for which a great recipe can be found here, compliments of the BBC Good Food website). I thought I should adapt this to the hot weather and therefore decided to make it into a salad. It worked and we both enjoyed it a lot. Then we had a naughty shop-bought vanilla and chocolate ice-cream but shhhhh…

Sweet potato, chickpea and chorizo salad

INGREDIENTS (for 4 servings)

  • 1 chorizo, diced
  • your selection of mixed salad (I used lettuce and our homegrown rocket salad)
  • 3 sweet potatoes, skin on and roughly chopped
  • 1 can of chickpeas, softened if needed (chipmuncher likes his very soft so I always empty the can in a colander and pour a kettle of boiling water on top to soften the chickpeas)
  • fresh thyme
  • 4 eggs
  • feta to taste, diced
  • salt & pepper to taste
  • olive oil & balsamic vinegar

METHOD

  • Pre-boil your sweet potatoes in salted water for 5 minutes.
  • Pan-fry the diced chorizo in a dry pan (and throw away any oil and fat that oozes out) and reserve on kitchen towel when dry and coloured.
  • While the sweet potatoes and chorizo cook, put your salad mix in a salad bowl with the cheese and chickpeas.
  • As soon as the sweet potatoes are soft, transfer to a baking tray, sprinkle with olive oil, salt, pepper & fresh thyme and place under the grill for 10-15 minutes (or until coloured).
  • Poach your eggs in a shallow pan of water and wine vinegar (ok, I’ll admit, I’m TERRIBLE at cooking eggs, and scared to death at the idea of it, so chipmuncher is always the one doing any eggy jobs around the kitchen)
  • As soon as the sweet potatoes are grilled and coloured, take off the grill.
  • Assemble the salad: add the chorizo and sweet potatoes to your mix, season with oil & vinegar and plate up.
  • Place your poached eggs on top of each plate serving.
  • Eat immediately.
  • IDEA: if you want to spice things up, sprinkle your sweet potatoes with paprika  before putting under the grill.

Grilling sweet potatoes with fresh thyme

Assembling the salad

Plating up the sweet potato salad