Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.

This is  great potluck and summer picnic side-dish. 

I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.

Ingredients
For the Bulgur

½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients
½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing
A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper

Method

For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  

Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan

Radish and Tomato Salad

Radish or mooli has long been used in Indian households. This  is known to rest of the world as Daikon. . Grown underground, this white tuber is packed with nutrients, vitamins and antioxidants that can not only add years to your life but can help you fight diseases like cancer and diabetes. Here are nine reasons why you should include this edible root into your diet.
Reduces your risk of cancer
Cancer is a highly feared disease, but unfortunately it is not very uncommon these days. Radish contains phytochemicals that have anti-carcinogenic properties. Additionally, they have vitamin C which helps keep your body and cells healthy, thus keeping cancer at bay. 

Keeps your blood pressure in check
Radish has anti-hypertensive properties that help control hypertension or high blood pressure. Containing potassium, radish helps in countering the ill-effects of a diet high in sodium thus keeping your blood pressure in check. (Read: Eat radish to beat high BP)
Good for diabetics
Insulin, a hormone secreted by the pancreas is responsible in the absorption of glucose. Diabetics are either unable to absorb the insulin their body produces or unable to produce insulin at all. Because of this, they cannot eat sugary or starchy foods. High in fibre, and with a low glycaemic index, diabetics can enjoy radish as it doesn’t cause blood sugar levels to rise.
Beats cold and cough
If you’re prone to constant cough and cold, it might be a good idea to include radish in your diet. The vegetable has anti-congestive properties which helps in clearing the mucus formed in your throat. Additionally, radish also improves your immunity which keeps infections that lead to cold and cough at bay!
Helps you recover from jaundice
Radish is powerful when it comes to eliminating toxins. This helps keep your liver and stomach in mint condition. What makes radish effective in controlling jaundice is that it helps regulate the amount of bilirubin in the blood and increases the oxygen supply within the body. This helps keep a check on the destruction of red blood cells caused by jaundice.
Fights constipation
Most people will have battled constipation in their life and it is definitely not a pleasant condition to be in. Radish has a high fibre content which helps clear the food stuck in your colon. Additionally, it helps facilitate the secretion of bile which again is good for your digestive system.
Helps with weight loss
Radish is extremely low in calories, and the fibre content in them leaves you feeling fuller. With a single 100 grams serving containing just 16 calories, radish can be a part of any weight loss diet.
Relieves the sting of an insect bite
Insect bites can be very irritating and if not treated, they can lead to further complications. Radish has anti-priuritic properties which makes it an effective cure for such bites. Radish juice can also be used to bring down inflammation, reduce pain and soothe the bitten area.
Keeps you looking younger
Containing vitamin C and antioxidants, radish can be eaten to prevent your skin from free-radical damage. You can even apply crushed, raw radish on your skin as it has cleansing properties.

All these properties make radish a must-buy next time you go grocery shopping. I love radish salad so does H.

This is an oil free, gluten free and vegan salad.  Healthy and filling.
Ingredients
1 large Radish shredded
1/2 Teaspoon ginger thinly sliced
1 Tomato finely chopped

2 Teaspoon lime juice
1 Green chilly finely chopped
2 Tablespoons Coriander leaves  finely chopped
Salt and Chat Masala to taste
Method
Shred the radish with hand shredder or food processor.  Add salt, chat masala, ginger, green chilly, tomato, coriander and lime juice to the shredded radish.  Mix well.  Refrigerate if not going to use right away.  Serve as a side dish with your favorite meal.

Labels: Healthy, Pure Veg, Radish, Salads, Tomato, Vegan, Gluten free, Oil Free

Honey & Nuts Fruit Salad#Improv

For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.

We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2  Apples - thinly sliced 

10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and  chopped

10 - 15 Almonds - lighlty toasted and  chopped  

1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns 

1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar 

2 Tablespoons Extra virgin olive oil 

2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method

To make the dressing 

Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes  pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top. 

Serve immediately.

Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge  

An InLinkz Link-up

Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese". 

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥

 Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 
1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

An InLinkz Link-up

Composed Panzanella Salad With Shrimp And Zucchini #Fishfriday

Panzanella is a Tuscan salad of bread and tomatoes that is  mostly made in the summer. It has chunks of stale bread and tomatoes, with different add in like onions and basil, dressed with olive oil and vinegar.

I have been watching food channels and where they toss a  Panzanella salad, was tempted to try it immediately.  But as the saying "Man proposes and God Disposes" was always the mantra that came my way.   

When  our Host Hosted by Sidsel McOmie choose the theme "Salad Using Seafood" for Fish Friday's event.  This was on my to do list, has seen the light of day.   Incidentally,  somehow,  all ingredients  including the cooked shrimp was there in my refrigerator.  Bought the crusty Brun bread (see the pic here).  

I was ready to make the Composed  Panzanella Salad !

I wanted to serve this as a composed salad,  hence,  nicely arranged my panzanella salad on a large  square glass tray  or if you have  wood cheese board then that's best for this salad. 

This humble panzanella salad was our  meal in itself!  

Serves : 3 as a meal  
Ingredients
For the Sun-dried Tomato Dressing 
3 Tablespoons  Homemade Sun-dried Tomatoes
2 Garlic cloves - chopped
1 Big Ripe Tomato - chopped
3 Tablespoons  Parmesan cheese  - grated
A Juice of  Large Lemon
2 Tablespoons White Wine
1 to 1.1/4 Cup Extra Virgin Olive Oil
A pinch of Salt 
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Paprika powder
Veggies for the  salad
2 Medium size zucchini, cut into large cubes or pieces 
4 -5 Button Mushrooms - halved
Extra Virgin Olive Oil  as required
Salt and Pepper  to taste
3 Large Tomatoes - cut into wedges
2 Scallions / Spring onions - chopped
2 Loaf Crusty Bread -  cut into small cubes -
200 Grams  Large Cooked Shrimp
3  - 4 Slices of Chicken Salami
Feta cheese as required  - I used 150 Grams
Handful of Fresh Mint or Basil leaves  - I used Basil

Method

Preheat the oven to 200 degrees.

First Step  

Toss the zucchini  cubes and mushrooms in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake at 200 degrees  for 10 minutes, tossing  it and again for another 10 minutes. 
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.  

Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with black pepper only, and bake in the 180 degrees  in the oven for 15 minutes or until the bread cubes are crisp and golden.

As these are getting baked let's prepare the 
Sun-dried Tomato Dressing.
Second Step

In a blender, add all the dressing ingredients except the extra virgin olive oil. Blend. While the mixer is running, slowly pour the extra virgin olive oil through the tube. Let the mixer run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your taste. Pour into a serving bowl. Cling wrap it and refrigerate until you are ready to serve the salad.  

If anything is remaining use it as  dip or a sandwich spread! 

Let's arrange the Composed Panzanella  Salad

Place a small bowl of the Sun-dried Tomato Dressing in  the center of the tray or wood cheese board. Then begin to arrange the ingredients on the tray beginning with the wedges of  tomatoes. Add the roasted zucchini, green onions, the cooked shrimp,  chicken salami, , cheese, and fresh herbs around the tomatoes, scatter the crumbled feta cheese across the salad .Keep  the bread on one side . 

Take a plate and fork in hand -  help yourself with a little of everything and drizzle the Sun-dried Tomato Dressing on top and Enjoy!  ... yum ..yum !!

Labels : Salads, Panzanella Salad, Zucchini, Mushroom, Brun Bread, Homemade Sun-dried Tomatoes, Sun-dried Tomato Dressing, Chutneys & Dips, French Cuisine, Fish Friday

Cherry Tomatoes & Lentil Feta Cheese Salad

This is a healthy salad, packed with proteins and fiber.  A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad.   I made a bowl full for us for  dinner, but he asked me prepare another helping for him again.  He loves this salad.  You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large  mixing  bowl add the cherry tomatoes, lentils, onion,  coriander and  basil leaves  and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor,  Lentils, Feta Cheese

Couscous Shrimp Buddha Bowl #Fishfridayfoodies

Buddha bowl is combination of grains, greens etc., wherein you are getting a bowl full of complete proteins – all the essential nutrients that your body requires. A Buddha bowl signifies Buddha’s belly! Making a Buddha bowls is no fuss, versatile, easy, nutritious complete salad / meal.


I was surfing  the net about Buddha Bowls, it says that " a Buddha Bowl is always vegetarian, and usually vegan ". But we Fish Friday Foodies have decided to change this saying by creating our own version of Buddha Bowls. Our Host of the month Sue Lau choose this theme for our Fish Friday event " Buddha Bowls - Healthy one bowl meal with fish or seafood, vegetables, grains and other proteins, etc."

Thank you Sue Lau for choosing this wonderful theme, enjoyed making this one bowl  nutritious meal.

Serve 2

Ingredients

1 Cup Couscous

2 Cups Hot Water

1 Small Chicken cube

1 Large White Onion - sliced

1 Medium Bell Pepper - diced

1 Tablespoon Chopped Jalapeno

15 Pitted Whole Green Olives

1 Medium Cucumber - chopped

1 Large Tomato - chopped

1/4 Cup Coriander Leaves - chopped

A Few Mints leaves - chopped

1 Tablespoon Olive Oil

200 Grams Cleaned Shrimps

For the Shrimp Marination

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper powder

1 Tablespoon Olive Oil

For the Salad Dressing

1/2 Teaspoon Paprika powder

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Water

1/4 Teaspoon Salt  or to taste

A pinch of Sugar - optional

Method

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour  in the hot water and immediately cover it with a cling film or a lid.   Keep it aside for at least 15  minutes or till you are ready to serve. 

In a pan heat a tablespoon of olive oil and saute the onions till translucent  add the bell pepper and saute it slightly soft.   Remove it from the pan and keep aside.  In the same pan add  the marinated shrimps and fry till cooked.  Keep these aside.

For the salad dressing - Place all ingredients in a bottle and shake it well.

For Assembling the Buddha Bowl

Fluff  the couscous  with a fork .

In a big  serving bowl, add the chopped cucumber, tomato, olive, jalapeno, mint, coriander leaves ( reserve few mint and coriander leaves  for garnishing), add the couscous and toss it well, now add in the shrimps and onions ( reserve few for garnishing) and again mix it.  

Garnish the Buddha Bowl with shrimps , onions and coriander and mint leaves.  Drizzle the dressing on top.  It's ready to serve.

Isn't this bright, colourful, nutritious and satisfying... now  just dig into dish and enjoy.

Labels : Fish, Salads, Buddha Bowl, One Dish Meal, Fish Friday, Healthy

An InLinkz Link-up

Crunchy Salad #FoodieExtravaganza

Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.

Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method

In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sauté lightly. Cool it. Add the  beetroot and tomato. 

Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life