Tangerine Canteen Summer Salads - Quinoa, Chick Pea & Feta

Summer is HERE! I'm calling it. I fail to believe my weather app, which is currently telling me that by this time tomorrow, it's all over & we will be once again plummeted into a spiralling tunnel of rainy doom. Nope, not here! Eternal sunshine forever is what I'm hoping for, and if not? Well, there is always this salad.

The main base for this months #getyoursaladon (yes, I am ignoring the fact that i've skipped March & April - ahem!) is red quinoa, which is my favourite kind because I love the nutty taste and texture it provides - plus the colour is fab too. Mixed up with some chick peas, feta & a zingy lemony dressing, this is a really summery textured salad. It's good on its own or sprinkled over some salad leaves and will sit happily in your fridge for a couple of days.

Quinoa, Chickpea & Feta Salad with Lemon Dressing

Ingredients (serves 4-6)

  • 1 1/2 cup cooked* quinoa (red, black or pearl)
  • 1 400g tin chick peas, drained & rinsed
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 125g feta cheese, crumbled
  • 4 tbsp extra virgin olive oil
  • 2-3 tbsp freshly squeezed lemon juice
  • 1/4 tsp wholegrain mustard
  • 1/4 tsp salt


  1. In a large bowl, combine your quiona, chick peas , chopped cucumber & red onion. Mix well to fully combine. Season with salt & pepper and add 100g of the feta. Mix well again and set aside.
  2. In a small bowl mix together the olive oil, lemon juice, mustard, salt & a pinch of black pepper.
  3. Drizzle the dressing a little at a time to taste (you might not want to use it all) and mix well.
  4. Crumble over the rest of the feta just before you are about to serve.

*Cook the quinoa according to the individual packet instructions, but if not a good rule to loosely stick to is the 1,2,3 method: 1 cup of quinoa + 2 cups boiling water will generally result in 3 cups cooked quinoa.

Kale & Quinoa Salad With Pomegranate, Apple & Feta

I had a plan for this year - I was going to make and blog about a new salad every week. Partly because I think salads get a bad press, especially in the stodgy wintertime, and partly because salads are one of my favourite types of food. But, as with all plans I seem to make regarding this blog, it hasn't quite worked out that way, and here we are in week 3 of January and I've only got one salad under my belt. Oh well, let it be

'a salad a month'

instead, or

'a salad when I get around to it'.

We are really onto a winner here, with our debut salad of 2014. It's got kale, it's got quinoa and it's got pomegranate - all great for you and perfect for this time of year. The added apple gives it an extra sweet kick & the walnuts provide a really nice texture. 

This salad really is quick, easy and tastes absolutely delicious - enjoy!

Kale & Quinoa salad with Pomegranate, Apple & Feta

Serves four

For the salad:

- 1/3 cup quinoa

- 1/2 cup water

- 6 cups kale, finely shredded

- 1 large apple, sliced into matchsticks

- 1/2 cup pomegranate seeds

- 1/4 cup walnuts, chopped

- 1/4 feta, crumbled

For the dressing:

- 1 tbsp minced garlic,

- 1 tsp dijon mustard

- 1 tsp agave

- 3/4 tsp coarse salt

- 1/4 tsp black pepper

- 1/4 tsp Worcestershire sauce

- 2 1/2 tbsp red wine vinegar

- 2 tbsp fresh lemon juice

- 3/4 cup of extra virgin olive oil


1. Cook the quinoa by bringing the water and the quiona to the boil, then turn the heat down to a simmer and cover. Simmer for approx 15 minutes, until all the water has been absorbed. Remove from the heat and let it sit uncovered for about 5 minutes, to cool.

2. Once cooled, toss together the quinoa, kale, apple, pomegranate and walnuts. Let sit whilst you make your dressing:

3. In a clean jam jar mash together the garlic, mustard, agave, salt, pepper and Worcestershire sauce. Pour over the red wine vinegar, lemon juice and olive oil. Put the lid on tight, and shake well to combine. (The remaining dressing will keep in the fridge in a  tight fitting lid for about a month)

4. Dress the salad with the dressing

according to taste

before sprinkling over the crumbled feta.

5. Serve & enjoy!

Charred Cauliflower With Tomatoes & Dill

Remember me, the girl who 

doesn't really like cauliflower?



, I'm that same girl who 

absolutely hates red kidney beans!!

Yeah that's me - Miss Fickle, but who cares when I'm ready to once again shout about cauliflower, because it turns out that actually it can be quite nice?

I've worked out the trick is to not cook it but instead just tease it a little bit with a some heat and then BAM hit it with shed loads of flavours.


Buuut, who do you turn to when you want lots and lots of flavour?

Ottolenghi, right? Has to be.

I was actually looking through the window at his Notting Hill place a couple of months back at all the mountains of gorgeous salad creations and I'm still kicking myself for not getting a single morsel. I'll be brave next time, especially as i made this one at the weekend and it didn't kill me.

Winner right? A salad that won't kill you? Yeah, try telling that to my six year old.

Let's go!

For 2-4 as a side dish you will need:

recipe from here

- 2 tbsp caper, drained & chopped

- 1 tbsp fresh wholegrain mustard

- 2 cloves garlic, crushed

- 2 tbsp cider vinegar

- 100ml olive oil

- 1 small cauliflower, divided into florets

- 1 tbsp chopped dill (no stalks)

- 50g baby spinach leaves

- 20 cherry tomatoes, halved

- sea salt

- black pepper

And you will need to do this:

1. First up, using a food processor (or by hand) make your dressing by combining the capers, mustard, garlic, vinegar & a sprinkling of salt and pepper. Run the machine  (or whisk) whilst adding 50ml of the oil in a slow trickle. The end result will be a creamy looking, thick dressing. Taste & then adjust the seasoning should you need to. Set aside.

2. Bring a large pan of boiling salted water and simmer gently for 3 minutes. Drain through a colander & run under cold water to stop the cooking process. Leave in the colander to completely dry though.

3. Once your cauliflower is dry place in a large bowl and drizzle with the remaining oil and season with salt and pepper. Mix well to make sure it is all coated evenly.

4. Place a griddle pan on a high heat and leave for approx 5 minutes to get very hot. Grill your cauliflower making sure that the florets are not cramped (you may need to do this in two batches). Turn them as they grill allowing them to get nicely charred all over.

5. Once all your cauliflower is grilled, transfer to a bowl and add your dressing.

6. Mix well before adding the tomatoes & dill.

7. Finally add your spinach and stir well making sure the dressing is covering everything.

Serve & enjoy!

Orzo Salad With Feta & Roasted Peppers

Hey! I made you a salad! Not only that but I made you a salad that will a) fill you up b) stop you reaching for the chocolate come 8pm and c) will sit happily in your fridge as leftovers for a couple of days (perfect for late night spoon snacking)!!

It's fresh and zingy and everyone in this little home loved it. The faff part for me was roasting the peppers (lazy me) so the next time I made it, i turned to my trusty old jarred roasted peppers. Don't feel bad if you're tempted to do the same because well, life is short and anyway i saw Sir Jamie of Oliver use them on the TV once and if that isn't a green light to cheat then i don't know what is!

I serve this with grilled meat and a glass of super cold pinot grigio for the ultimate in BBQ chic.

Err, did i really just say that? Oh dear.

C'mon, lets go!

For 4 you will need:

recipe from Bill Granger Easy

- 2 yellow peppers*

- 2 red peppers*

- 500g dried Orzo

- 1 long red chilli, finely diced

- 1 garlic clove, crushed

- 1 tsp paprika

- zest & juice of 1 lemon

- 4 tbsp olive oil

- a large handful of flat-leaf parsley, leaves chopped

- 200g feta cheese crumbled**

* or 2 jarred peppers, sliced

** i used low fat feta to skinny it up & it totally worked

And you will need to do this:

1. Pre-heat your oven to 220c/GM7.

2. Place the peppers on a oven tray lined with baking paper and roast for 35 minutes, turning once half way through (keep an eye on the yellow pepper as that will cook slightly faster than the red).

3. Once the time is up and the peppers are dark and blistered, place them in a bowl and cover immediately with cling film so that the peppers can steam.

4. Next up cook your orzo according to packet instructions in a large pan of salted water until al dente. Drain & refresh with cold tap water.

6. Next, make the dressing by placing the chilli, garlic, paprika, lemon zest & olive oil in a small saucepan. Over a medium heat, cook for two minutes, until warm. Remove from the heat & squeeze in the lemon juice & season.

7. Remove the skins, core & seeds from the peppers & slice into strips.

8. Mix! Combine the cooked orzo, peppers, parsley, feta & dressing in a large bowl & toss gently to mix thoroughly.

9. Et viola! You're done. ENJOY x

Super Salad With Roasted Red Pepper Dressing

Every now & then I post a picture of something that I've made on twitter or instagram, or even my own personal facebook page now that I'm totally OK with real life friends knowing about the blog (ok, so not


 ok, that is still a little bit strange) but none the less, every now & then people

go mad

get a little more interested than usual for what i've made and they contact me wanting the recipe or asking when it will go live on the blog (which is awesome by the way - thank you!)

But, you can bet your life that those times it's almost always going to be something I got majorly lucky on taste wise. 

It's also almost definitely going to be something I made up out of god knows where. 

And I can pretty much guarantee that it's going to be the one time i didn't have my camera next to me snapping every stage. 

So of course this is exactly what happened when I made this Super Salad, which is why it's taken me ages to get it on the blog. I had to scurry around in my (still very much baby) brain remembering what i used, what I did and in which order I did it in, but I finally did and here it is. Yaay for that...

For the roasted red pepper dressing you will need:

- 1 cup jarred roasted peppers (like 



- 1/4 cup low fat mayo

- 1- 2 tbsp cider vinegar

And you will need to do this:

1. In a food processor whizz up the roasted red peppers and the mayo to a smooth paste.

2. Add your vinegar to taste and whizz again. Simple!

3. Transfer to a bowl, cover & refrigerate until required (2 days max)

For the Super Salad you will need:

(serves 2)

- 1 cup quinoa, rinsed (this will make about 3 cups, so you will have some left over)

- 1 small butter nut squash, peeled & cut into bite sized chunks.

- 1 cup  tinned chick peas, drained & rinsed

- 100g baby leaf spinach, washed & drained

- 10 baby plum tomatoes, halved

- 1 large carrot, peeled & then 'peeled' into ribbons

- 1 1/2 cucumber, 'peeled' into ribbons

- red pepper dressing (as above)

- olive oil

- sea salt & freshly ground black pepper

And you will need to do this:

1. Pre-heat your oven to 180C/350F/GM4

2. Place your bite sized butternut squash chunks on a roasting tray. Drizzle with olive oil & season with a sprinkling of salt & pepper. Roast in your oven for roughly 40 - 45 minuted until tender & golden brown in places.

3. Meanwhile, cook your (very well rinsed) quinoa according to pack instructions. It's a good rule of thumb that generally 1 cup of quinoa will require 2 cups of water to cook & will result in 3 cups of cooked. (1, 2, 3 - get it?). It will take about 20 minutes.

4. Now it's time to prep those salad plates:

- spinach first

- then your tomatoes

- next up your cucumber ribbons

- followed by those carrots

5. Once your quiona is cooked, drain well & set aside.

6. Once cooked, remove your squash from the oven and continue to dress the salad:

- scatter over 1/2 cup of cooked quiona over each salad (more if requitred) 

- top with your chickpeas

- then add your roasted squash

- and finally drizzle over your red pepper dressing.

ENJOY! And eat LOADS - this is super good for you :)