Tangerine Canteen Summer Tabbouleh

This is my favourite, quick & simple summer salad. It's fresh & zingy & because of the protein factor that is provided by the quinoa, it's pretty much a meal in itself. That said, it does go really well with some grilled Halloumi or indeed any BBQ-ing situation.

Yay for Summer and yay for another month of #getyoursaladon - Lucy what are you up to?!

Summer Quinoa Tabbouleh

Ingredients (serves 4-6)

  • 1 1/2 cups cooked quinoa (red works best here)
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cucumber, peeled & quartered
  • 1/2 cup red onion, diced
  • 1 large handful of chopped flat leaf parsley
  • 1 small handful of chopped mint leaves
  • 1/2 lemon, zest grated
  • Juice of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 tsp coarse salt
  • Extra salt & pepper to season


  1. In a large bowl, mix together your cooked quinoa, cherry toms, cucumber, red onion, parsley & mint. Season with a little salt & pepper set aside.
  2. In a small bowl mix together the lemon zest, lemon juice, olive oil and salt. Whisk well to fully combine before adding to the salad.


Salad dressings are one of the products I refuse to buy from the supermarket because there is just no need! As long as you've got a good quality oil & some vinegar or citrus juice as a base, you can make just about any type you want. They will taste so much better for being fresh and you won't have loads of different bottles clogging up your fridge either. The trick is to use the best quality oil you can find, it really makes a difference.

Last week, I was fortunate enough to be sent a bottle of premium  LIÁ OLIVE OIL by the lovely founders of the brother & sister company in Southern Greece. Well, to called this oil 'special' is simply not doing it justice, because it's amazing. I'm not just waxing lyrical about this brand because it's got an awesome name (ahem) or the fact that it was sent to me as a gift. No, it really has a beautiful, simple, clean taste like I've never experienced with olive oil before. It's pungent, yet pure with a fruity and (I think) faint eucalyptus-y undertones. It has worked so well with the lemony dressings I have made with it already, just simple dressings, over some mixed leaves and I'm looking forward to pairing it with some balsamic to drizzle over a pea-shoot & sweet orange salad very soon (like, today!) In terms of products I want in my kitchen, this really is precious stuff and hands down the best Extra Virgin Olive Oil I have ever tasted. It feels good to know that no matter what the English weather throws at us this year, our salads (no matter what the dressing!) will taste of the Greek sunshine, and that is something to look forward to, so Thank You Cristina!

What are your favourite salad dressings?

Warm Halloumi Salad With Chick Peas & Lime

Is it still February? Just? Phew! Then here is my second salad of the year, just in time. This is a lovely warm and comforting salad with just enough zing to keep it fresh tasting. Halloumi is one of my most favourite cheeses, and it's the one way that I can guarantee I'll get a salad down my kids necks ;)

So, c'mon #getyoursaladon

Warm Halloumi Salad with Chick Peas & Lime

Ingredients (makes two main salads):

  • 100g green beans, washed & trimmed
  • 400g tin chickpeas, drained & rinsed
  • 1 lime, juice & zest
  • 4 tbsp extra virgin olive oil
  • 1 red chilli, deseeded & finely sliced
  • 1/2 red onion, sliced into thin wedges
  • 100g cherry tomatoes, halved
  • 70g rocket leaves
  • 225g halloumi, sliced (light works well)
  • sea salt
  • freshly ground black pepper


  1. Cook the beans in a pan of boiling water for approx 2 minutes before adding the chick peas. Cook together for another minute, or until the beans are just tender.
  2. Meanwhile, make your dressing by whisking the lime juice, lime zest, sliced chilli and 3tbsp of the olive oil. Season to taste and set aside.
  3. Drain your beans and chickpeas and return to the pan. Immediately pour over the dressing and toss to combine.
  4. Next up, in a small bowl cover your sliced onion wedges with boiling water to soften - leave for about 5 minutes before draining and stirring into the bean mixture along with the tomatoes and rocket. Toss to combine every thing together, before dividing between two large salad bowls.
  5. Meanwhile, heat the remaining oil in a frying pan over a medium to high heat. When hot, add your halloumi and fry for 1-2 minutes on each side until golden.
  6. Add to the salad & serve.

Enjoy and be sure to check out our January Salads #getyoursaladon

Lucy made a Blood orange, Mozzarella & Radicchio Salad with Sourdough Croutonswhilst I made aKale & Quinoa Salad with Pomegranate, Apple & Feta- both deelish!

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!

Gigante Bean Salad With Prawns

Let me share this really lovely salad we had a lot over the summer. It's simple, fresh and flavoursome and perfect for a weekend lunch. You could switch the leaves up if you're not too keen on the peppery watercress, i think baby leaf spinach would work well. The key to this is the marinating time, so make sure you let it sit for at least an hour.

You will need:

serves four

- 2 cans of butter beans, drained & rinsed (Napolina are my favourite brand for butter beans)

- 1 large clove of garlic, peeled & very thinly sliced

- 3 spring onions, thinly sliced

- freshly ground black pepper

- organic sea salt

- 450g fresh raw peeled prawns

- 4 tbsp organic extra virgin olive oil

- 1 tbsp cider vinegar

- 1 bag of watercress (2 bunches), washed/cleaned

- 2 lemons, halved

And you'll need to do this:

1. Combine the beans, garlic and spring onions in a large bowl and sprinkle with a large pinch of salt and a good few grinds of pepper.

2. In a small jug combine the half of the extra virgin olive oil and all of the cider vinegar & mix well before drizzling over the beans. Stir gently to ensure every thing is covered but the beans are not getting crushed. Let sit in the fridge for at least an hour (i left ours for over two).

3. When you are ready to eat, heat a large griddle pan over a high heat. Coat the prawns in the remaining oil and season with a little salt & pepper. Cook until firm to the touch and coloured - cook, but don't over cook, you don't want them rubbery. When ready, take off the heat. 

4. Dress your plates with the watercress, then top with the beans (making sure you get a little of the dressing too), and then finally the prawns. Squeeze over the juice from your half lemons to taste. 


recipe adapted from


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!