Salad

1. 
   

   Chicken Salad

   

   
   for vinegrette dressing:
   
   Ingredients
   1/2 cup extra virgin olive oil
   1/2 cup white balsamic vinegar
   1 clove crushed garlic
   1 teaspoon ground mustard
   1 pinch salt
   ground black pepper to taste
   2 tbsp or may be less (depends how much sweet u want) honey or light corn syrup ( i used corn syrup)
   
   
   1. In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, corn syrup and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
   
   
   FOR CHICKEN....(this recipe makes a lot for salad....so if making just for salad use half recipe....i used full recipe n used chicken for chicken roll ups)
   
   1 kg chicken Bonesless , ( i cut them in to long strips)
   1 tsp salt
   1 tsp black pepper
   1 tsp paprika
   1 tsp cayenne/red chilli powder ,
   1/2 tsp white pepper
   1 tsp ground dried herbs (oregano, thyme, rosemary, sage)
   2 cups buttermilk
   soak the chicken in all these things atleast6-8 hours
   
   for the seasoned flour:
   2 cups flour
   1 tsp salt
   1/2 tsp paprika
   1/4 tsp cayenne/red chilli powder
   1/2 tsp white pepper
   1/2 tsp garlic powder
   1/2 tsp onion powder
   
   then dust chicken in this flour mixture and fry on meduim heat till done around 15-20 min and dont over crowd the pan just fry few pieces at one time and for sure deep fry it
   
   2 1/2 liter peanut oil for frying or normal oil.
   
   cut fried chicken strips in to cubes n add in salad.......drizzle with dressing n serve :)

   
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   heart shaped beetroots and almond salad

   

   
   i would like to thank chef assia othman for inspiring me to make this recipe:
   2 to 3 piescesof boild beets.
   1 cup of lettece .
   1 cup of roca .
   1/2 cup of rosted almonds .
   ...
   dressing :
   2 Tbs of grenadine molases .
   1 tsp of vinegar.
   1tsp of olive oil .
   salt and pepper .
   
   Cut Beet pieces into equal ringed shape in thickness.
   
   Cut the rings into heart shaped beets using the cookie cutter in the form of a heart.
   mix litus and the roca with the almond .

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Onion rings

Ingredients:
2 onions sliced into rings by using slicer knife .
2 cups of milk using silicone measuring cups.
1 teaspoon of salt using 5 measuring spoons.
... Oil for fry.

Directions:

Sink the onion rings in the milk and leave it for 3 hrs in the refrigerator.
Heat the oil to 190◦C in the frypan.
Mix the salt and flour ,then remove the onion rings from the milk ,and coat it with the mixture of salt and flour, and remove the exceed flour.
Fry the onion rings , then remove it from oil using strainer for perfect removal of the excess oil and serve it hot.

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Eggplant, pistachio and tomato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant pistachio and tomato salad  Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant, pistachio and tomato salad . 

This superb salad tastes so good you'll be chasing every last morsel around your plate.
Preparation Time 20 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve
Method
Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.
Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.
Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.
Notes
Herbed zucchini & tomato salad: Replace the eggplant with zucchini in step 1. Replace the coriander with fresh mint leaves and the pistachio kernels with toasted pine nuts in step 2. Serve with sliced ciabatta (crusty Italian bread).

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Stuffed grilled Colored peppers recipe

photo: Stuffed grilled Colored peppers recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed grilled Colored peppers Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed grilled Colored peppers.  

Ingredients

4 colored bell peppers

¼ cup olive oil

4 cups mashed grilled eggplant

½ cup feta cheese

2 tablespoon chopped mint

1 cup fresh chopped sausage

½ cup cream

1 teaspoon ground coriander

1 tablespoon chopped parsley

1 tablespoon lemon juice

½ cup burgle (soaked and drained)

1 tablespoon minced garlic

1 cup chopped onion

Salt and pepper

2 tablespoon tomato paste

Method

- Turn the broiler on.

- Wash and dry the peppers, brush them with oil, arrange on an oven tin, grill for 10 minutes with frequent turn over.

- While hot, put in a plastic bag, this will make it easily to peel.

- Mix the stuffing ingredients (eggplant, cheese, mint, sausage, cream, coriander, parsley, lemon juice, burgle, garlic and onion, then season with salt and pepper).

- Stuff the peppers.

- In a skillet heat the oil over a medium heat, and then fry the peppers.

- Add the tomato paste, stir and let it simmer until thickened and cooked.

- Arrange on a serving plate , garnish with the tomato paste and serve hot

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Asparagus and Persian feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Asparagus and Persian feta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Asparagus and Persian feta salad.
Ingredients (serves 12)
4 bunches asparagus, trimmed
500g butter beans, topped
500g sugar snap peas, trimmed
175g marinated Persian feta (see note)
Method
1. Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.
2. Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.

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Mediterranean-style bean salad

Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions , thinly sliced on the diagonal
• 200g log soft goat's cheese , crumbled

Method

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Try - Making it fishy, or for a snack
Use a can of tuna and flake it into the salad instead of the goat's cheese. Or pile up any leftovers on toasted bread for a quick snack.
Nutrition Per serving
367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

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Mediterranean chicken pasta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean chicken pasta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Mediterranean chicken pasta salad.
Pick up a roast chicken and whip together this gorgeous Mediterranean chicken pasta salad for a quick and satisfying main or side.
Ingredients
4 cups dried farfalle pasta
1 small barbecued chicken, skin and
bones removed, shredded
250g cherry tomatoes on vines
1 lebanese cucumber, halved, sliced
1 red capsicum, sliced
1 small red onion, sliced
1 cup fresh basil leaves, shredded
1 cup fresh flat-leaf parsley leaves, torn
2/3 cup pitted kalamata olives
1/3 cup pine nuts, toasted
Dressing
1/3 cup (80ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
Method
1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
2. Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.
3. Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.
4. Pour the dressing over salad and toss to combine. Serve.
Notes
Prepare this recipe 1 hour before serving. Just add the dressing right before serving.

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Lebanese fruit salad

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese fruit salad Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Lebanese fruit salad.
Ingredients (serves 4)
1 apple, core removed, diced
1 pear, core removed, diced
1 peach, stone removed, diced
1/3 cup dried apricots, chopped
1/3 cup dried figs, chopped
1/4 cup flaked almonds
1/4 cup shelled pistachio nuts
1 small lemon, rind finely grated
1 pinch ground cloves
1/2 teaspoon vanilla extract
1/2 cup apple juice
1 teaspoon rosewater essence
vanilla ice-cream, to serve
Topping
1 tablespoon sugar
2 tablespoons shelled pistachio nuts, chopped
1 tablespoon cinnamon
Method
1. Combine apple, pear, peach, apricots, figs and nuts in a large bowl. Mix well.
2.  Add rind, cloves, vanilla, juice and rosewater to fruit mixture. Mix well to combine. Divide between 4 bowls. Top with ice-cream.
3. Make topping Combine sugar, nuts and cinnamon. Sprinkle over ice-cream. Serve.

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Easy Salad Recipes: Moroccan lamb & feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb & feta salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Easy Moroccan lamb & feta salad. Fantastic salad, great on it's own or as a side to BBQ dinner!!!. 
Preparation Time 10 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve
Method
Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

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Moroccan chicken and potato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken and potato salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan chicken and potato salad... very easy to make and tasty. Enjoy  the Moroccan cuisine.
This picnic meal is started at home and finished on a barbecue.
Serves 6
Takes 25 minutes to make
Ingredients
750g waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
Bunch of spring onions, chopped
1 tsp Spanish smoked paprika
2 x 238g packs mini chicken breast fillets
Method
Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.
Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.
Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.
At the beach, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.
Nutritional info
Per serving: 281kcals, 12.4g fat (2g saturated), 21.7g protein, 22.2g carbs, 3.2g sugar, 0.2g salt
Chef's tip
You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender

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Moroccan aubergine & chickpea salad recipe

The Arabic Food Recipes Kitchen invites you to try Moroccan aubergine & chickpea salad recipe. Enjoy cooking delicious Arabic food and learn how to make Moroccan aubergine & chickpea salad. This salad is delicious served with grills, or serve with couscous for a veggie lunch.
Ingredients
2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
FOR THE DRESSING
1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

Method
1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Nutrition per serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

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Lamb couscous burgers with hummus and couscous tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb couscous burgers with hummus and couscous tabouli Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb couscous burgers with hummus and couscous tabouli.  

Juicy Middle Eastern lamb and couscous burgers taste terrific wrapped in a soft pide with eggplant and a dollop of hummus and tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)
1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.
Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.

Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli

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Spiced bulghar wheat with roasted peppers

This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon.
Ingredients

• 200g bulghar wheat
• 250ml hot vegetable stock
• ½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
• zest 1 lemon , juice of ½ lemon
• 1 tbsp olive oil
• ½ red onion , finely sliced
• 400g can chickpeas , drained
• 210g jar roasted peppers , drained and torn into shreds
• small bunch coriander , leaves only

Method

• In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulghar wheat and serve warm or cold.

Nutrition Per serving

364 kcalories, protein 11g, carbohydrate 55g, fat 13 g, saturated fat 1g, fibre 4g, salt 1.58 g

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Lentil and Beet Salad

1 1/2 cup French Puy Lentils, rinsed

3 cups water

4 roasted beets, roughly chopped

1 head radicchio, roughly chopped

I used thyme (because I had it leftover from the night before and was out in the woods), but you could also use Italian parsley and basil, chopped

3 tablespoons olive oil

Juice of one lemon

1/4 cup capers

2 shallots, minced

2 tablespoons grainy Dijon mustard

1 tablespoon honey

salt and pepper to taste

(If using green lentils) Bring 3 cups of water and 1-1/2 cups of lentils to a boil.  Turn the heat down slightly and simmer for 60 minutes. Follow the directions on the package for French lentils.

Preheat the oven to 400°F.  Scrub beets, cut the tops and bottoms off, and rub the outside with olive oil.  Wrap them in aluminum foil and place in the oven.  Roast for 45 minutes.  When the beets are roasted, let them cool until you can handle them.  Peel the skin off and chop roughly.

When the lentils are done cooking, let cool slightly, then mix with the radicchio, beets, capers, and shallots.  Mix three tablespoons of olive oil, lemon juice, mustard, and honey together.  Dress the salad, then sprinkle with salt, pepper, and herbs.

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Quinoa Salad with Roasted Tomatoes and Avocado

1-1/2 cups Quinoa

1 pint Grape Tomatoes, halved

1 tablespoon Olive oil

1 tablespoon Balsamic vinegar

1-1/2 Avocado, diced

1-1/2 cups baby spinach

Salt and Pepper

Tahini Dressing

Boil two cups of water.  Once the water is boiling, add the quinoa and turn the heat down to simmer the quinoa.  The quinoa should cook for about 15 minutes.  Fluff with a fork when it's done cooking and allow it cool slightly.

Preheat the oven to 425F.  Cut the grape tomatoes in half and lay them in a single layer in a glass baking dish.  Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar.  Roast the tomatoes for 25-30 minutes, or until they start to caramelize.  Allow the tomatoes to cool slightly.  (Make the dressing while the tomatoes roast, see recipe below).

Mix together quinoa, tomatoes, avocado, and spinach.  Drizzle with tahini viniagrette (I used about 2/3 of what I made) and season with salt and pepper.  Mix well.

Tahini Vinaigrette 

1/4 cup Tahini

3 tablespoons olive oil

3 tablespoons warm water

2 tablespoons red wine vinegar

1 whole lemon, juice (about 4 tablespoons juice)

1 teaspoon honey

2 cloves garlic, minced

Salt and pepper to taste

Whisk together the dressing ingredients.  Make the dressing about 15 minutes ahead of mixing it into the salad.

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Orchid Lime Salad

Ingredients:

Dressing

½ cup peanut butter, smooth

1 lime, juice and zest of

2 tsp sesame oil

4 tbsp sweet chili sauce

4 tbsp rice vinegar

4 tbsp tamari or soy sauce

1 tbsp maple syrup

4 cloves of garlic, crushed

2 tbsp fresh ginger, peeled and grated

½ bunch cilantro, chopped  (I used only ½ cup)

¼ cup vegetable oil

Salad

One 16 oz package pad thai rice noodles

1 kettle full of boiling water

2 tbsp sesame oil

2 carrots, julienned

½ long English cucumber, seeded and julienned

1 red pepper, julienned

2 cups bean sprouts

3 green onions, sliced diagonally

2 tbsp butter

1 cup slivered almond

3 tbsp sesame seeds, toasted  (I would use half the amount next time)

¼ tsp Chinese five spice

1 tsp salt (I used half the amount)

1 tsp sugar

Directions:

Blend all the dressing ingredients except cilantro and oil with a hand mixing wand or a food processor until just mixed.

Add oil in a steady stream while mixing until incorporated.  Stir in ½ the cilantro.

Place rice noodles in a large bowl, cover with boiling water and soak ten minutes until just tender.  

Drain into colander, rinse with cold water, place in bowl and toss with the sesame oil.

Add julienned carrots, cucumbers, red pepper, bean sprouts and green onions to noodles and set aside.

Heat butter in heavy bottomed pan, add almonds, sesame seeds, Chinese five spice and salt and toss until golden brown about 3 or 4 minutes.

Add sugar and toss for another 30 seconds.  Remove from heat and allow to cool thoroughly.

Add dressing to noodles and mix gently together with two wooden spoons.  Garnish with remaining cilantro and the toasted almonds and sesame seeds.

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Chicken Tarragon Salad Recipe

Total Time: 10 min

Prep 10 min

Yield: 4 servings 

Level: Easy

Ingredients

  1/2 cup non-fat mayonnaise (recommended: Best Foods)

1/4 cup non-fat plain yogurt (recommended: Horizon)

1 teaspoon poppy seeds (recommended: McCormick)

1 teaspoon finely chopped fresh tarragon leaves

2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson)

1 cup red seedless grapes, cut in 1/2

2 ribs celery, chopped

1/4 cup chopped walnuts and/or pecans (recommended: Planters)

6 cups spring mix lettuce (recommended: Ready Pac)

Directions

In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.

In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.

Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.

Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken

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Tabbouleh Recipe

Prep Time: 30 min

Level: Easy

Yield: 8 servings

Ingredients

1 cup bulghur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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Middle Eastern Eggplant Salad Recipe

Ingredients

2 medium red bell peppers

1 medium tomato, peeled and seeded

3 tablespoons no-salt-added tomato paste

2 tablespoons water

1/2 teaspoon salt, divided

Dash of ground red pepper

3 garlic cloves, thinly sliced

1/4 cup olive oil

1 pound eggplant, cut into (1-inch) cubes

1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.

4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.

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Tabbouleh with Chicken and Red Pepper Recipe

Ingredients

1/2 cup uncooked bulgur

1/2 cup boiling water

1 1/2 cups diced plum tomato

3/4 cup shredded cooked chicken breast

3/4 cup minced fresh flat-leaf parsley

1/2 cup finely chopped red bell pepper

1/2 cup diced English cucumber

1/4 cup minced fresh mint

1 1/2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

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Tahini & yogurt potato salad recipe

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes

130g (1/2 cup) low-fat natural yogurt

2 tbs fresh lemon juice

2 tsp honey

2 tsp tahini (sesame paste)

6 green shallots, ends trimmed, thinly sliced

1/4 cup chopped fresh mint

Method

Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.

Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.

Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.

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Happy Salad

Ingredients:

1 medium red tomato chopped into wings

1 small red onion chopped into wings

1/2 head lettuce chopped into big pieces

1 small cucumber chopped into half circles

1 big carrot into thin circles

black olive cut into halves

2 green onion

The dressing

1 clove garlic minced

2 tbs extra olive oil

2 tbs lemon juice

1 ts salt

1 ts dried Basil

1 ts apple cider vinegar

preparation:

In a big dish, arrange all ingredients properly. In a small bowl, mix all ingredients of the dressing.

mix very well and distribute the dressing over the vegetables.

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Yogurt salad

Ingredients:

1 small cucumber chopped into small cubes

1 cup yogurt

1 clove garlic, crushed

1 / 4 cup water

1 / 2 teaspoon salt

1 teaspoon dried mint

Preparation

In a bowl place the garlic, salt and yogurt. By fork, mix and add gradually water.

Add the cucumber and mint.

Serve this cold salad with Rise and chicken

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Couscous salad with avocado & prawns

Ingredients (serves 4)

190g (1 cup) couscous

125ml (1/2 cup) salt-reduced chicken stock

125ml (1/2 cup) water

2 tsp olive oil

2 small Lebanese cucumbers, ends trimmed, finely chopped

2 carrots, peeled, finely chopped

1 red capsicum, halved, deseeded, finely chopped

1 small avocado, halved, stone removed, peeled, thinly sliced

400g peeled cooked prawns, deveined

1/3 cup shredded fresh mint

Dressing

1 tbs finely grated lemon rind

60ml (1/4 cup) fresh lemon juice

2 tbs olive oil

Method

1. Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.

2. Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.

3. Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.

4. Add the dressing and toss to combine. Divide among serving bowls and serve.

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Roasted Red Pepper Dip

Ingredients

1/3 cup whole natural almonds

1 cup jarred roasted red peppers, drained

1 teaspoon red wine vinegar

1 tablespoon shallot

1 tablespoon olive oil

Salt and pepper

Directions

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve

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Muttabel with Za'atar-Spiced Pita Bread Recipe

Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored

1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup

Kosher salt and freshly ground black pepper

2 teaspoons minced garlic

1/4 cup chopped parsley leaves

2 tablespoons tahini paste

1 tablespoon lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne

1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges

2 tablespoons za'atar dry spice

1/2 cup extra-virgin olive oil

Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

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Extra-Creamy Hummus Recipe

Directions

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.

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Labneh

Ingredients

2 Cups yoghurt

1 Tbs lemon juice

1 tsp mint, dried or thyme

1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.

- Cover bottom of a bowl with cheesecloth.

- Pour inside the yoghurt mixture in the center of the cheesecloth.

- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.

- Cool until all the water is exterminated (Hang overnight or for 24 hours).

- Note that labneh should be refrigerated if the weather is hot.

- Remove from cheesecloth, refrigerate.

- Divide labneh and roll it into smooth, round 4 cm balls.

- Refrigerate again.

- Place in a sterile jar, cover with olive oil.

- Labneh can be refrigerated for 3 months.

Note:

- For low fat labneh, use low fat yogurt.

- Thyme, chili powder or crushed black pepper can be used instead of dry mint.

- Herbs can be added to oil for different flavors.

- Most important step in labneh preparation is the first one (water extermination)

during which all bacteria is cleared

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Hummus

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed

1 clove garlic

2 tbsp sesame seed paste (tahini)

2 tbsp lemon juice; freshly squeezed

0.25 tsp ground cumin

1 extra virgin olive oil / water; (for thinning dip)

1 Salt

1 tbsp sundried tomatoes

Preparation

Garnish:

paprika

olive oil

fresh flat leaf parsley,chopped

sundried tomatoes,chopped*

basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

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Greens with almonds & lemon

Ingredients

2 tsp olive oil

1 tsp finely grated lemon rind

1 tbs fresh lemon juice

2 bunches broccolini, trimmed, cut into thirds

2 bunches asparagus, woody ends trimmed, halved diagonally

250g sugar snap peas, trimmed

25g (1/4 cup) flaked almonds

Method

1. Whisk together the olive oil, lemon rind and lemon juice in a small jug until well combined.

2. Cook the broccolini in a large saucepan of boiling water for 1 minute or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and drain. Repeat with the asparagus and sugar snap peas. Place the vegetables in a large serving dish.

3. Cook the almonds in a small frying pan over a medium heat for 5 minutes or until toasted.

4. Drizzle the dressing over the vegetables and season with pepper. Toss to combine. Top with almonds to serve.

Notes

You can prepare this recipe up to the end of step 3 up to 1 day ahead. Store the dressing and vegetable mixture in separate airtight containers in the fridge. Store the toasted almonds in an airtight container. Continue from step 4 just before serving.

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Pan-fried brussels sprouts with bacon and almonds

Ingredients (serves 6)

500g small brussels sprouts, halved, outer leaves discarded

1 tbs olive oil

20g unsalted butter

8 bacon or pancetta slices, chopped

1 garlic clove, finely chopped

1 cup whole almonds

2 tbs chopped flat-leaf parsley

Method

1. Blanch the brussels sprouts in boiling salted water for 3-4 minutes until fork-tender. Drain and refresh under cold water.

2. Meanwhile, heat the oil and butter in a frypan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes until it begins to crisp. Add the garlic and almonds, then cook, stirring, for a further minute. Add the brussels sprouts and toss for 2-3 minutes to warm through. Remove from heat, stir in the parsley, then serve

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Mediterranean chicken pasta salad

Ingredients

4 cups dried farfalle pasta

1 small barbecued chicken, skin and

bones removed, shredded

250g cherry tomatoes on vines

1 lebanese cucumber, halved, sliced

1 red capsicum, sliced

1 small red onion, sliced

1 cup fresh basil leaves, shredded

1 cup fresh flat-leaf parsley leaves, torn

2/3 cup pitted kalamata olives

1/3 cup pine nuts, toasted

Dressing

1/3 cup (80ml) red wine vinegar

1/4 cup (60ml) extra virgin olive oil

1 garlic clove, crushed

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.

2. Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.

3. Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.

4. Pour the dressing over salad and toss to combine. Serve

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