Salad

balsamic chicken with radish, cucumber, tomato + mint relish

June 27, 2011

This dish looks way too special (to me) to have been a Saturday afternoon lunch sitting at home in front of my computer. But that’s exactly what it was. I glanced into my fridge, seeing pretty pink radishes, leftover cucumber and a pint of cherry tomatoes I’d bought instinctively after craving this salad again.

I had an amazingly relaxed Saturday after a hectic week (why does going away for a few days wreak havoc on everything?) sleeping as long as I wanted, enjoying coffee and hot oatmeal with Dan and then wandering down to the farmers’ market. My only purchase was fresh mint mainly because I cannot resist it (and it’s so much cheaper there) but also because I had a sense I wanted to make something with it involving those ingredients I mentioned.

I don’t know about you but when I have a few random ingredients I’m not sure what to do with I google them and see what happens. Inspiration for this recipe came in a big way from this Martha Stewart recipe.

If you wanted to you could grill the chicken rather than searing it (my Saturday was also a rainy one). Either way the balsamic will give it a lovely caramelised crunch. Holy yes. This is a great low key dish for guests and would be stellar over a bank holiday/holiday weekend.

The balsamic-y browned chicken is livened up immeasurably by all the flavours popping off in your mouth from the relish. Roasted cherry tomatoes are sweet and bright, the radish adds crunch and spice, while the cucumber is refreshing and complemented perfectly by the red onion, fresh mint, lemon and garlic.

Balsamic Chicken with Radish, Cucumber, Cherry Tomato & Mint Relish

{serves two}

Ingredients

  • 1 tbsp canola oil
  • 1 large chicken breast, cut into large rectangular chunks
  • 2 tbsp balsamic vinegar
  • 3 radishes, thinly sliced
  • 1/2 an English cucumber, sliced
  • 1/4 pint cherry tomatoes, halved
  • 1/4 red onion, diced
  • 1/4 cup fresh mint leaves, torn into small pieces, plus a few sprigs to garnish
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 clove of garlic, minced
  • salt + pepper

Directions

  1. Preheat the oven to 350F. Place the sliced cherry tomatoes on a parchment paper lined baking sheet. Roast for about 30 minutes or until at your desired level of dryness (careful they don’t burn!). Once done, remove from the oven and set aside to cool slightly.
  2. While tomatoes are roasting, prep the rest of your vegetables and set aside. Heat canola oil in a frying pan over medium high heat. Season chicken pieces with salt and pepper and brush balsamic vinegar over them. Fry, turning once, about 6-7 minutes each side, until cooked through. Once cooked, remove from heat and let sit for about 5 minutes.
  3. Mix together the lemon juice and olive oil, tasting as you go. Add garlic and season with salt. Use less lemon juice if you prefer a less tart flavour. Toss with the radishes, cucumber, red onion, mint, and cherry tomatoes.
  4. Place chicken on plates and spoon relish over it. Garnish with more fresh mint and serve.

Chargrilled Asparagus with Roasted Cherry Tomatoes and Haloumi

June 13, 2011

chargrilledasparagussalad650

You need to make this as soon as you possibly can. I’m not normally that urgent about these things but this salad is not messing around. You need it in your life, in your summer dinner rotation, in your dinner parties, but most importantly you need it in your belly now.

Who knew that long-roasting cherry tomatoes could produce such magic? Not I. I’m not talking 30 minutes here either, I’m talking an hour of roasting action until they start to dry out – the sweetness and tartness all at once is incredible. Try it for this salad and you’ll probably want to try it in five others. I was not aware that cherry tomatoes could be addictive.

Roasted Tomatoes

Now I know.

We all know about barbecuing/grilling/chargrilling asparagus though, correct? That there is grilling 101. If you haven’t drizzled olive oil and sprinkled salt and pepper on some asparagus and thrown it on the bbq for fifteen minutes, you have been missing something that can taste better than the most satisfying burger.*

*For the record, Dan strongly disagrees with this statement. Whatever.

Put your hand up if you knew that cheese existed which you could put ON the bbq. Without it melting. Uh huh. Are you feeling as excited as I was? You could use haloumi or manouri cheese (both Greek and somewhat hard to find in the U.S. – at least in Minneapolis – but more prevalent in the U.K.) or you could opt for that stuff they sell at Whole Foods if there’s one near you.

asparagus

Here’s the point: seek this stuff out. Ask if your local shops carry it because trust me, you want to try it. It’s chewy but soft and melty in your mouth. The bbq will make lovely grill marks on it and give it a slight charred taste. Phenom.

When all of the beautiful elements of this salad come together, their sum is surely greater than their parts, which is an impressive achievement considering those delicious, flavour-bursting parts.

Crisp, chargrilled asparagus, bright, sweet cherry tomatoes, fresh arugula {rocket}, and chewy, soft, rich haloumi cheese. Like I said, you need it in your belly now.

Roasted tomato haloumi asparagus salad 650

Chargrilled Asparagus with Roasted Cherry Tomatoes and Haloumi
adapted from Ottolenghi: The Cookbook

Ingredients

  • 1/2 pint cherry tomatoes
  • 1 small bunch of asparagus
  • 6-7 ounces haloumi cheese (or other grillable cheese)
  • 2 large handfuls of arugula
  • olive oil
  • kosher salt and cracked black pepper

For a simple dressing:

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp grain mustard
  • salt and pepper to season

Directions

  1. Preheat the oven to 340F (170C). Slice cherry tomatoes in half and place on a parchment paper-lined baking sheet with the skins facing down. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Place the cherry tomatoes in the oven and let them roast for 50 minutes or up to an hour, depending on how dry you’d like them.
  3. As they are roasting prepare your other ingredients. Snap the hard ends off of your asparagus and toss the spears with olive oil, salt, and pepper.
  4. Slice cheese, making sure it’s large enough not to fall through the gaps in the bbq (you can always slice it smaller later).
  5. Remove cherry tomatoes from the oven and leave to cool. Fire up the bbq and grill the asparagus for about 15 minutes or until tender but still crisp, turning once. Grill the cheese for about 3 minutes per side.
  6. Arrange the arugula, asparagus, cherry tomatoes, and cheese in layers on a flat serving plate. Drizzle with a combination of olive oil, balsamic vinegar, grain mustard, salt and pepper. Serves four as a side dish or two as a hearty dinner with bread on the side.

quinoa salad with black beans, avocado and cumin-lime dressing

June 8, 2011

Quinoa Black Bean Avocado Salad

This is my kind of salad. I’ve written before about how awesome grain salads are as a go-to lunch option in the warmer months. I like big batches of things. Soups in the winter, salads in the summer. It’s easy.

Tomatoes and Avocado 650

Usually my grain salads lean towards Mediterranean flavours but this one has a Mexican spin. Black beans, avocado, cilantro, and a cumin-lime dressing all lend it that character. The cherry tomatoes I just couldn’t resist adding for a pop of juice and the red pepper adds sweetness and crunch.

Make this up on a Sunday afternoon and eat it through the week for lunches, you know, when it’s 100F (38C) outside (really, Minneapolis?). Corn tortilla chips on the side are optional but definitely recommended. Same with a Mexican beer. Yum.

QuinoaBlackBeanCuminLimeSalad650

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4-6

Ingredients

  • 1 cup dry quinoa, rinsed
  • 1 tbsp olive oil or coconut oil
  • 1 3/4 cup water
  • 1 can black beans, drained and rinsed
  • 1 avocado, chopped into chunks
  • handful cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1 small clove garlic, minced
  • 1 red bell pepper, chopped into chunks
  • small handful cilantro, diced
  • 1 limes, juiced
  • 1/2 tsp cumin
  • 1/2 tbsp olive oil
  • salt, to taste

Directions

  1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
  2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
  3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
  4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.

 

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