Beluga Black Lentil Salad with Tofu | © 2013 |

Beluga lentils are tiny black variety with nutty, earthy flavour, named after the caviar they resemble. This beluga lentil salad is really simple, satisfying and can be served on its own or as a side dish with your choice of meat. It can also be served on lettuce leaves.

Salad Dressing

  • 150 g Beluga black lentils
  • 400 ml Water
  • 1 clove Garlic, smashed
  • 1-2 Bay leaf
  • 1 block / 200 g Tofu
  • 1-2 tbsp Olive oil
  • 1 Parsley root, julienned
  • 1 Carrot, julienned
  • 1 Purple onion, thinly sliced
  • 1 tbsp Garlic sprout

  • 2 tbsp Raspberry vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon mustard
  • 1 tbsp Macadamia oil
  • 2 tbsp Olive oil
  • Sea salt and freshly ground black pepper
  1. In a medium saucepan, combine the black lentils with the smashed garlic, bay leaf and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 20 minutes. Drain the lentils and discard the garlic and bay leaf. Set aside to cool.
  2. Cut the tofu into 2-inch slices. Season with salt and pepper. Heat the olive oil in a skillet over medium heat. Pan-fry tofu, 4-5 minutes per side, until golden brown and crisp. Drain on kitchen paper. Whisk all the dressing ingredients until well blended.
  3. Add the black lentils, julienned parsley root, carrot, sliced onion, garlic sprout and tofu into a large bowl, then pour on the dressing and toss to mix. | © 2013 | | © 2013 |

Shredded Red Cabbage and Carrot Salad | © 2011 | | © 2011 |

Red cabbage, red cabbage, also known as purple cabbage, like blueberries, contains concentration of anthocyanin polyphenols that some experts believe may have powerful antioxidant and anti-inflammatory capacities. It’s an excellent source of vitamin C and a good source of vitamin A.

This is a simple and delicious salad that keeps well for a few days in the refrigerator. Finely shred the cabbage into thin strands for the best result.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2013!

Shredded Red Cabbage and Carrot Salad

adapted from The New York Times

  • 350 g Red cabbage, cored and finely shredded
  • 250 g Carrots, peeled and finely grated
  • 2 tbsp Finely chopped garlic sprouts
  • 1 tbsp Freshly squeezed lemon juice
  • 2 tbsp White wine vinegar
  • Salt and freshly ground pepper to taste
  • 1 Small garlic clove, finely minced
  • 1 tsp Dijon mustard
  • 6 tbsp Extra virgin olive oil

  1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
  2. Toss together the red cabbage, carrots, and chopped garlic sprouts.
  3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and garlic sprouts. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve. | © 2011 | | © 2011 | | © 2011 |

Roasted Beet Mozzarella Salad with Quinoa | © 2011 |

This is a twist on a classic Italian antipasta – Insalata Caprese, using roasted beetroot instead of tomatoes and quinoa for a healthy and satisfying lunch salad, which is very easy and quick to put together.

  • 2 Beetroot, roasted
  • 200 g Buffalo mozzarella
  • Chives
  • 5 tbsp Olive oil
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • Pinch of sugar
  • Sea salt and black pepper
  • 1 cup Cooked quinoa

  1. Cut the roasted beet into 1cm thick slices. Drain and slice the buffalo mozzarella into thick pieces. Arrange them alternately on a serving platter so that they overlap.
  2. Cut the chives into thin rings. Whisk together the olive oil, lemon zest, lemon juice, pinch of sugar, salt and pepper in a bowl.
  3. Pour half of the dressing over the salad and allow it to marinate for 5 minutes. Toss the cooked quinoa with the rest of the dressing and some chives. Mound the well tossed quinoa in the center of the beet-mozzarella salad. Sprinkle some chives and sea salt over. | © 2011 | | © 2011 |

Black Radish Salad with Truffle Vinaigrette | © 2011 |

With the black rough peel and pungent white flesh, black radish, aka black Spanish, can be grated or sliced, eaten raw or cooked. They are a good source of vitamin C and very low in calories.

  • 2 Black radishes
  • 10 Grape tomatoes, cut into half
  • 1 tbsp White balsamic vinegar
  • 1 tbsp Spring onion, cut into thin rings
  • 2-3 tbsp Truffle oil
  • Fine sea salt and white pepper to taste
  • Rose peppercorns

  1. Rinse and dry the black radishes. Using a grater with small holes, shred one radish. Cut another radish into thin half-mooned slices.
  2. In a medium sized bowl whisk together the white balsamic and truffle oil until combined. Season lightly with salt and pepper to taste.
  3. Add the grated radishes, grape tomatoes and spring onion rings to the truffle vinaigrette. Toss so that all the ingredients are thoroughly combined.
  4. Arrange the sliced radishes on a serving plate, and mound the grated radish in the center. Crumble rose peppercorns over and serve. | © 2011 | | © 2011 |

Marinated Fig and Parmesan Salad | © 2011 |

Fresh sweet figs marinated in mild tangy balsamic marinade contrast with powerful pungent shaved Parmesan in this elegant salad adapted from Tom Kime via BBC Good Food.

  • 8 Ripe figs, stalks trimmed
  • 4 tbsp Balsamic vinegar
  • 2 tbsp Olive oil, plus extra for drizzling
  • Finely grated zest and juice of 1 lemon
  • 1 tbsp Fresh thyme, chopped
  • Parmesan shaves
  • 50 g Arugula leaves
  1. Cut each fig lengthways into four wedges. Make a marinade by whisking the balsamic vinegar, olive oil and lemon juice with salt and pepper to taste.
  2. Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
  3. To serve, lightly torn arugula leaves round the figs, scatter with Parmesan shaves, and drizzle with a little olive oil. | © 2011 | | © 2011 |

I am sending this to October Your Best Recipe.

Black Venus Rice Salad with Roasted Sweet Potatoes and Pistachios | © 2011 |

Black Venus Rice is a medium-grain rice with a dark purple colour and a mild, nutty taste that requires slightly longer cooking time than traditional white rice. This black rice, with Chinese roots and modern Italian applications, is also know as “forbidden rice” or “emperor’s rice”.

With a mix of luscious textures, rich flavours and bright colours, this salad makes for a delicious and nutritious lunch.

  • 300 g Sweet potato, peeled and diced
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  • 200 g Black Venus rice
  • 350 ml Water
  • 2 Scallions, chopped (or parsley)
  • 1 handful Pistachios
  • 3 tbsp White balsamic vinegar
  • 1 tbsp Orange juice
  • 2 tbsp Argan oil
  • Diced mango, optional

  1. Preheat the oven to 200C/400F. Toss the diced sweet potatoes, 1 tablespoon of olive oil, salt and pepper in a bowl. Toss well and place them in a single layer on a baking tray. Roast for 20 minutes until they are fork tender.
  2. Bring black rice and water to a boil in a sauce pot on high heat. Season lightly with salt. Cover, reduce the heat to medium-low and simmer for 20 to 25 minutes.
  3. Add white balsamic, argan oil, and orange juice in a bowl. Whisk to blend. Mix the rice, roasted sweet potatoes, chopped scallions, pistachios, diced mango if using and dressing. Toss gently to combine. Taste to season. | © 2011 | | © 2011 | | © 2011 |

Bulgur with Butternut Squash and Cherries | © 2011 | | © 2011 |

Coarse bulgur, spiced butternut squash, bell pepper, dried cherries and cilantro team up in this fiber-rich, warm vegetarian main dish salad.

Bulgur with Butternut Squash and Cherries

adapted from Küchen Götter

  • 100 g Bulgur
  • Salt
  • 2 tbsp Dried cherries
  • 400 g Butternut squash
  • 1 Red bell pepper, peeled and diced
  • 1 Shallot, diced
  • 1 clove Garlic, chopped
  • 1 tsp Ginger, shredded

  • 1-2 tbsp Olive oil
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Chilli powder
  • 2 tbsp Orange juice
  • 80 ml Vegetable stock
  • 1 handful Cilantro
  1. Place bulgur and 250 ml water in a medium pot. Bring it to a boil. Season with salt. Turn the heat off and fold in dried cherries. Leave it, covered, for about 25 minutes until fluffy.
  2. Peel butternut squash. Scrape out the seeds and membrane. Cut into 1.5cm dices. Peel, deseed the red bell pepper. Cut into 2cm cubes. Peel and dice the shallot, garlic and ginger.
  3. Heat the olive oil in a pan. Add in diced shallot and garlic, stirring briefly, then add in diced butternut squash, bell pepper and ginger, and stir for a minute. Add in spices, stirring for one more minute, then pour in orange juice and vegetable stock. Cook, covered, for about 15 minutes. Stir from time to time. Remove cover and cook until remaining liquid evaporates. Fold the bulgur into the vegetables. Turn the heat off and mix in chopped cilantro leaves. Serve with yogurt sauce if desired. | © 2011 | | © 2011 |

Black Bean Salad with Avocado and Grape Tomatoes | © 2011 |

This colourful, healthy and tasty black bean salad makes a great side dish, appetizer, or potluck. It tastes extra fresh and good if you can use freshly cooked black beans, if you don’t, just use the canned beans. Make sure to rinse and drain the beans, if you are using canned beans.

Black beans, also known as turtle beans, offer nutritious, low-fat, high-fiber and -protein dietary choices. The combination of fiber and protein in black beans is a key to their outstanding support for blood sugar balance and blood sugar regulation.

Salad Dressing

  • 180 g Dried black beans
  • 750 ml Water
  • 15 Grape tomatoes, halved
  • 1 Small onion, peeled and diced
  • 1/2 Hass avocado, diced

  • 2 tbsp White wine vinegar
  • 1 tbsp Fresh lemon juice
  • 6 tbsp Olive oil
  • 2-3 tbsp Fresh parsley, chopped
  • 2 Garlic cloves, minced
  • 1/3 tsp Dried crushed red pepper
  • Salt and pepper
  1. Cover the dried black beans with enough water in a large bowl and let them sit overnight or at least eight hours. Drain and rinse. Place the soaked beans in a saucepan with 750 ml of water. Bring it to a boil, cover, reduce heat, and let simmer until they are tender, about 1 hour. Drain and they are ready for use.
  2. Combine all dressing ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
  3. In a large bowl, combine beans, grape tomato halves, diced onions, avocado and the dressing. Toss until evenly coated. | © 2011 | | © 2011 |

Lentil Salad with Mozzarella | © 2011 |

An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.

  • 150 g Brown lentils
  • 1 Shallot, diced
  • 6 Cherry radishes, diced
  • 250 g Mozzarella, regular or low-fat
  • 4-5 tbsp Vegetable stock
  • 3 tbsp Balsamic bianco
  • 2 tsp Mild mustard
  • Salt and pepper to taste
  • 2 tbsp Walnut oil
  • 2 tbsp Chives,chopped
  1. Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
  2. Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
  3. Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
  4. Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives. | © 2011 | | © 2011 |

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette | © 2011 | | © 2011 |

Enjoy the lively colours of late summer with this tasty salad full of healthy nutrients combining the sweet nutty little pearled spelt (grains of spelt with the outer husk removed), with zucchini, cranberries, then tossed with a tangy sundried tomato vinaigrette. If you can’t find polished spelt, use pearled barley instead.

Salad Sundried Tomato Vinaigrette

  • 180 g Organic pearled spelt
  • 700 ml Water
  • 150 g Zucchini, diced
  • 2 tbsp Dried cranberries
  • 3 tbsp Fresh parsley, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Freshly mulled black pepper

  • 10 Oil-packed sundried tomatoes, drained and diced
  • 70 ml Balsamic vinegar
  • 1 clove Garlic, finely minced
  • 70 ml Olive oil
  • Salt and pepper to taste
  • 1 tbsp Fresh parsley, chopped
  1. In a saucepan, add in pearled spelt and water. Bring it to a boil. Cover, reduce heat, and simmer for 1 hour. Drain.
  2. Whisk together diced tomatoes, balsamic vinegar and minced garlic. Add olive oil in a stream, whisking until emulsified. Season with salt and pepper. Stir in chopped parsley.
  3. Rinse, dry and dice zucchini. Combine drained pearled spelt, diced zucchini, dried cranberries, chopped parsley, salt and pepper. Pour the vinaigrette into the salad. Toss well. | © 2011 | | © 2011 |