Spring Fever
Spring Fever
The smell of spring is in the air. That means that it is time for a "Braai" (barbecue). Grilled meat, crunchy salads and "Braai broodjies" (sandwiches with tomato and onion roasted on the fire, yum!). Where I grew up, to barbecue is like a weekly ritual. Your week or weekend is not complete or truly enjoyed without it. In France it is a complete different story.
Choosing meat can be daunting, because the "normal" cuts of meats are not easy to spot. The "faux filet" is similar to a Sirloin, "Entrecote" is similar to rib eye steak and the "Filet de boeuf" is like fillet steak. Fillet Mignon usually is Pork. The packaging and of course the language does not make it an easy task and sometimes unbearable. If you are not careful you'll end up buying "Cheval" like me, which is horse meat...
"Carnard", Duck is certainly something to try when you come to France. It is mostly cooked to perfection with a rosy glow. Served with a sweet, apricot sauce. Do not forget the famous/ infamous "Foie gras" , but that is a story for another day.
The side salads are bare butter leaves served with a simple salad dressing that consists of olive oil, wine vinegar, salt and pepper. It compliments a meat dish very nicely, but in my kitchen a simple salad will not do.
The shops are stocked with fresh produce from berries, avocado, mango's to crunchy salad leaves and one of these days it will be fig galore (Jipeee!!). How can I not be inspired!
The simple truth is that I eat salad almost everyday, so I have to think of new ways to make my usual lunch salad a bit more exiting.
These three salads have been my top choice thus far, my other creations are not post worthy just yet! So stay tuned.
Hey! I do love chickpeas, but they can be substituted for other legumes like butter beans/ kidney beans or whatever you choose.
Now your "Braai" can be no fuss and more enjoyable!
Serve with meat, chicken or just by it's delicious self. These salads are so quick and easy. Winter or summer. You have no excuse not to try them out!
Strawberry, avo and chickpea salad
Ingredients:
1 avocado
2 cups sliced strawberries
1 cup chickpeas
1/2 cup sliced almonds
1/4 cup feta or goats cheese
2 Tbsp Balsamic reduction
1/2 tsp dried basil
Salt and pepper to taste
Methord:
Mix all the ingredients together. Serves two.
Butter lettuce with slices of Cauliflower Pizza
Ingredients:
2 cups of butter lettuce
1/2 cup chickpeas
1/2 cup sliced carrots
1/4 cup goats cheese
1/2- 1 avocado
For the dressing:
1 tbsp Wholegrain mustard
2 tsp Lemon juice
1 tsp honey
Salt and pepper
Cauliflower pizza
1/2 small cauliflower
1 egg
1/4 cup almond meal
1/2 cup coconut/oat flour
1 tsp oregano
1/2 tsp salt
1/4 cup Parmesan
Pepper to taste
Fig chutney to serve
Methord:
1. Cut the cauliflower into pieces and place into food processor until it is similar to the texture of cous cous.
2. Place on cooking tray and bake for 10 minutes at 180C. Let it cool.
3. Mix the rest of the ingredients together. Roll into two small balls and flatten on a baking tray. Drizzel some extra oil on top.
4. Bake these for 10-12 minutes until crispy.
Serve with salad and fig chutney.
Mango, chickpea and tomato salad
Ingredients:
1/2 cup chickpeas
1/2 cup sliced avocado
1 cup sliced cherrie tomatoes
1/4 cup sliced red onion
1/2 cup cooked Quinoa
1 1/2 cup sliced mango
1/2 cup feta/ goats cheese
For the dressing:
1 lime
a pinch of chilli powder
salt and pepper
1/2 cup hummus
1/4 cup mixed seeds
Methord:
1. Mix all the ingredients together.
2. Mix the dressing and drizzle on top. Serve with Hummus and mixed seeds. This salad accompanies a curry dish very well.
Now lunch and dinner salads are sorted! What will we be making next?
M*
