Halloumi Rainbow Salad

This is one of my favourite salads & is based on this delicious recipe. It’s also great to take to work for lunch – I just need to be extra careful when eating the beetroot at my desk!

Halloumi Rainbow Salad

  • Servings: 2
  • Difficulty: easy
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The kids love this salad, apart from the beetroot,so I have to serve it on the side when giving it to them.

Ingredients for the Salad

  • 1 pack of halloumi
  • 1 sweet pepper, sliced
  • 1 carrot, grated
  • 1 pack of beetroot, cut into small chunks
  • 1 pack of baby plum tomatoes, halved
  • 1 spring onion (optional), sliced
  • 1 Packet of rocket & other salad leaves
  • Olive oil

and for the Dressing

  • 1 tsp good olive oil
  • 0.5 tsp lemon juice
  • 0.25 tsp dried chopped chilli

Instructions

  1. Warm some olive oil in a frying pan.
  2. Slice the halloumi & fry for a few minutes on each side until a nicely browned. Cool on some kitchen roll when cooked.
  3. Mix the dressing ingredients together in a bowl.
  4. Chop peppers, peel & grate the carrot, halve the tomatoes & slice the spring onions.
  5. Plate the salad (or put in your lunchbox) and top with the cooled halloumi. Either pour over the dressing, or pop into a little dressing pot to take in your lunchbox.

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Flatbread

We *love* flatbread & for years we have been buying it pre-made from the supermarket. However, in my quest to reduce the amount of plastic waste we generate I looked into making it ourselves & it is SO very easy to make, we haven’t looked back & I get the kids (5, 8 & 11) to make it whenever possible! ūüôā

Here’s a link to the original recipe – we slightly reduce the salt & omit the herbs because the children prefer it plain. The recipe makes three flatbreads which is perfect for us (2 adults, 3 kids). I did get greedy once & made more, but it was just too much for us. I did then discover that if I baked it in the oven again for a few minutes, it made tasty nacho chips for snacking on the following day.

Flatbread

  • Servings: 4
  • Difficulty: easy
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Flatbread

Easy to make & tastes delicious

Ingredients

  • 1.75 cups plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup olive oil
  • 0.5 cup water

Instructions

  1. Pre-heat the oven to 230 C
  2. Mix the flour, baking powder & salt together in a bowl
  3. Stir in the water & 1/3 cup of the oil *** not all of the oil!! ***
  4. Kneed until it makes a nice soft dough
  5. Cut some parchment paper to fit your big baking tray (a pizza tray is perfect)
  6. Split the dough into thirds & shape into balls
  7. Roll each ball into a 10″ circle on the parchment paper
  8. Put onto the baking tray, lightly brush with oil & bake for 8-10 minutes until golden brown.
  9. Repeat with remaining dough

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Chickpea Salad

This was inspired by this delicious Roasted Chickpea Salad, but needed some alterations to suit the picky children everyone’s tastes… The plate shown was beautifully laid out by DC1 (10).

Chickpea Salad

  • Servings: 4
  • Difficulty: easy
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Chickpea Salad

Great for a take-to-work lunch too!

Ingredients

  • 1 tin chickpeas
  • 2 teaspoons olive oil
  • 1 romaine lettuce, chopped
  • 1 cucumber, chopped
  • 3 carrots, spiralised
  • 1 punnet grape tomatoes, halved
  • 1 large tin sweetcorn
  • 2 avocados, minimum

Instructions

  1. Drain the chickpeas
  2. Chop lettuce, cucumber, tomatoes, corn, and avocado.
  3. Spiralise (or grate or chop) carrots.
  4. Mix it all together in a bowl & drizzle with the Olive Oil before serving

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Mini Wraps

Mini Wraps
Mini Wraps

I’m always looking for quick & easy meals for the kids, especially ones which can be prepped ahead. ¬†I spotted these spicy bean wraps while having a nose around on the Vegetarian Society’s Website¬†& thought the kids would love them. ¬†For a bit of variety I also made some carrot & hummus, and cream cheese & tomato ones too.

Strangely, neither DC1(5) or DC2 (3) were that keen on the bean ones, but luckily loved the other ones. ¬†I’ll definately be making them again though as DH & I really liked them all!

Mini Wraps

  • Servings: 4
  • Difficulty: easy
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Make-ahead wraps from the Vegetarian Society

These should all be made at least 4 hours before you need them, wrapped in cling-film & left in the fridge.

Credit: The Vegetarian Society

Ingredients

For the Spicy Bean Wraps

  • 75g vegetarian cream cheese
  • 3 tsp dried chives
  • 400g tin of kidney beans, drained
  • 1 small clove garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tbsp tomato pur√©e
  • 2 x 25cm tortilla wraps

For the Hummus & Carrot Wraps

  • hummus
  • 1 carrot, peeled & grated
  • 2 x 25cm tortilla wraps

For the Cheese & Tomato wraps

  • 75g vegetarian cream cheese
  • 4¬†tomatoes, pips removed & diced
  • 2 x 25cm tortilla wraps

Instructions

For the Spicy Bean Wraps

  1. rinse & drain the beans
  2. mix the cream cheese & chives together
  3. divide the mix between the two tortilla wraps & spread evenly
  4. put the beans into a bowl & slightly mash using a fork. Mix in the remaining ingredients
  5. divide the mix between the two tortilla wraps & spread over the top of the cream cheese, leaving a 2cm gap at the top of each wrap
  6. roll the tortilla into a sausage shape from the bottom towards the 2cm gap you left at the top
  7. wrap the tortillas in cling film & put in the fridge for at least 4 hours
  8. when ready to serve, remove from the fridge & slice

For the Hummus & Carrot Wraps

  1. spread the hummus evenly over two tortilla wraps
  2. sprinkle the grated carrot over the top of the hummus, leaving a 2cm gap at the top of each wrap
  3. roll the tortilla into a sausage shape from the bottom towards the 2cm gap you left at the top
  4. wrap the tortillas in cling film & put in the fridge for at least 4 hours
  5. when ready to serve, remove from the fridge & slice

For the Cheese & Tomato Wraps

  1. spread the cream cheese evenly over two tortilla wraps
  2. scatter the diced tomato over the top of the cheese, leaving a 2cm gap at the top of each wrap
  3. roll the tortilla into a sausage shape from the bottom towards the 2cm gap you left at the top
  4. wrap the tortillas in cling film & put in the fridge for at least 4 hours
  5. when ready to serve, remove from the fridge & slice

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Mexican Quinoa Salad

Mexican Quinoa Salad
Mexican Quinoa Salad

Since DC3’s arrival I’ve been trying to make my life easier when it comes to meal prep, so I’ve been looking for some interesting salads that are easy to make, I can eat at home, DH can take to work & the kids can have for their tea – this Mexican Quinoa Salad recipe seemed to fit the bill.

The first time I made it I over-cooked the quinoa & there was far too much of it, so the next time I reduced the quanity & the cooking time and it was much better.  I also omitted the spring onions, and garlic as neither I or the kids are keen on the in salads (sorry DH!)   I also added some avocado, just because we love it

Mexican Quinoa Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients Ingredients

  • 0.5 cup uncooked quinoa
  • 400g tin black beans, drained & rinsed
  • 325g tin sweetcorn, drained
  • 1.5 cups cherry tomatoes, quartered
  • 1 red bell pepper, diced
  • 0.5 cup chopped fresh corriander(or more to taste)

Dressing

  • 1/3 cup olive oil
  • Juice from 1 lime

to serve

  • ciabatta or other nice bread
  • 1 avocado, diced

Instructions

  1. Rinse and drain quinoa.
  2. Add to a pan of boiling water & cook for 10 minutes (this was perfect for me, YMMV)
  3. Rinse and drain black beans
  4. In a small bowl, add dressing ingredients and whisk together to thoroughly combine.
  5. In a large bowl, add the cooked quinoa with all other salad ingredients.
  6. Pour dressing over the top and toss to combine or serve with the dressing on the side.
  7. Can either serve immediately or chill before serving.

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Thai Peanut Noodle Salad

Thai Peanut Noodle Salad
Thai Peanut Noodle Salad

I’ve been on the lookout for salads the whole family will enjoy & this recipe¬†from the Oh She Glows Cookbook (on my amazon wish list!) is a noodly variation on our favourite raw pad thai¬†& everyone loved it.

Thai Peanut Noodle Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

for the sauce

  • 1 large clove garlic
  • 2 tbsp. toasted sesame oil
  • 3 tbsp. peanut butter or almond butter
  • 2 tbsp¬†grated fresh ginger (optional)
  • 3 tbsp. fresh lime juice, plus more as needed
  • 2 tbsp¬†plus 1 tsp low-salt soy sauce or tamari

for the salad

  • 4 portions of soba noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16 oz) bag frozen shelled edammame, thawed
  • 1 sweet red pepper, diced
  • 0.5 cucumber, diced
  • 1 carrrot, julienned
  • 4 spring¬†onions, chopped, plus more for serving (we omitted this as the kids don’t like them)
  • 0.25 cup fresh corriander¬†leaves, chopped
  • sesame seeds, for serving

Instructions

  1. Make the Sauce: Combine the garlic, sesame oil, peanut butter, ginger, and 2-3 Tbl water in a food processor and process until smooth.
  2. Make the noodles: Cook the soba noodles according to the instructions on the package. Drain the noodles and rinse them under cold water. Transfer to a large bowl and toss them with a drizzle of extra-virgin olive oil (to prevent them from sticking).
  3. Make the salad: Add the edamame, bell peper, cucumber, carrot, spring onions, and coriander to the bowl with the noodles and toss until well combined.
  4. Serve!

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Raw Pad Thai

Raw Pad Thai
Raw Pad Thai

When I saw this recipe on Oh She Glows I just knew I had to make it!  Or rather eat it, anything involving this much chopping I hand over to DH, as although I am perfectly capable, it will take me forever!

After reading the original post, I haven’t been able to justify getting a spiralizer (yet), but I did immediately order a Julienne Peeler, which DH tells me is fab.

Despite some initial suspicion from DD1(5) about the ‘sauce’, the kids both love this & the amount below serves the four of us perfectly.

Blank

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1 medium courgette, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup edamame
  • 3 spring¬†onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds

for the dresssing

  • 1 garlic clove
  • 0.25¬†cup no added salt or sugar peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup (or other sweetener)
  • 0.5¬†tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

Instructions

  1. prep the courgette, carrots, pepper and cabbage & put into a large bowl to mix
  2. make the dressing by mixing all the ingredients with a whisk or in a mini food processor
  3. serve the salad topped with the edamame, spring onions, seeds & dressing

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