Sunshine-salad

Sunshine Salad

Today, the sun was shining and we got the first taste of summer! That calls for a salad! I wanted something nice and fresh, to go with a robust oven-baked chicken. This is what I came up with, and ‘Sunshine salad’ was the name I gave it. sunshine-salad_passionforlime

Ingredients:

  • Rucola and a mix of baby salad leafs
  • yellow bell peppers, sliced
  • orange, each segmented and cut in half
  • pistachios, shelled
  • parmesan, shaved
  • olive oil and lemon juice, or lemon flavored olive oil
  • Maldon salt and pepper

Mix it all up and serve

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This is how it looks served with the main course. A plate full of sunshine, great tastes and textures.

You can find the recipe for the main course on the blog. Oven baked Chicken with mustard veggies

Enjoy!

Villris med kylling

Dette er en sunn og mettende salat som jeg er veldig glad i. Den har tyggemotstand fra villris, crunch fra pistasjenøtter, og sødme fra myke tørkede tranebær. Lag gjerne en stor porsjon for denne er like god dagen etter i matpakken, til middag eller lunch.

Kyllingsalat med villris og linser

2 store eller 4 små porsjoner

  • 1,5 dl villris, helst bløtlagt over natten hvis du har tid.
  • 2 kyllingbryst
  • en stor håndfull flatblapersille, grovt hakket
  • en liten håndfull tørkede tranebær
  • en liten håndfull pistasjenøtter
  • 2 vårløk, finhakket
  • en god extra virgin olivenolje
  • Maldonsalt og nykvernet pepper

Kok opp 1,5 liter kyllingkraft og legg kyllinbryst i det kokende vannet. Skru varmen ned til medium-lav så den ligger rett under kokepunktet, og la kyllingen posjeres i ca 12 minutter. Hell av kraften og avkjøl i 15-20 minutter.

Kok villrisen til den er ferdigkokt. Den skal koke litt kortere enn anvist på pakken om du har hatt tid til å la den ligge i bløt, så følg med og test underveis. Hell av kokevannet og bland litt olivenolje, salt og pepper med en gang du har helt av kokevannet og rør godt. Villrisen vil trekke til seg den gode smaken mens det avkjøles litt.

Skjær kyllingen i små terninger. Bland alle ingrediensene og smak godt til med olivenolje Maldonsalt og pepper.

villris med pistasjenøtter og tranebær

Line 🙂

Lentil salad with capers

I am absolutely in love with lentils! I use them in salads, soups, as a side dish, as a main course, as often as I can. This salad I eat for lunch or as a side dish.

Lentils_capers_passionforlime

Lentil salad:

  • 5 dl Puy lentils, boil for 15-20 mins. Check after 15 mins. They must be ‘al dente’. Rinse to stop cooking process, but keep warm
  • 1 red onion, diced
  • 2,5 dl dried, cranberries, currants, yellow raisins, a mix or one of them, chopped
  • 0,5-1 dl good quality capers, chopped if large

If you stop here, and mix in the dressing, it will keep in the fridge for a few days. The rest you mix in just before serving.

  • flat leaf parsley
  • rucola or other salad types
  • sprouts, cress

Optional:

  • Walnuts, chopped
  • seeds or nuts
  • Goats- or blue cheese
  • Fresh coreander or basil
  • Crispy seasonal veggies
  • A crispy apple, cut in small pieces

Vinaigrette:

  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Colemans mustard
  • 2 tsp. Maldon salt
  • 2 tsp. pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • ½ tsp ground cardamom
  • 1/4 tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • ¼ tsp. ground cinnamon

passion_for _lime

passionforlime

 

Try to use the best quality ingredients you can find. These capers are lovely!

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Enjoy!

Source: This recipe was inspired by one of my favourite bloggers: Sarah Britton

Moroccan lentil and carrot salad

Healthy, gorgeous moroccan lentil and carrot salad. One of my favorites! I love everything about this, and this is one of the lentil dishes I make the most. The recipe calls for black beluga lentils, but if I can’t find them in stores, I use Puy lentils.

Moroccan Lentil salad

  • 2,5 dl black beluga lentils, soaked if possible

Rins and boil for 20-30 min until al dente. Add a bit of oil and Maldon sea salt when done.

  • 3 large carrots, in ribbons
  • 1 ss lemon juice
  • 2 ss orange juice
  • satl

Marinate when the lentils are boiling

  • 1 ss cumin seeds
  • 1/2 ss green anise seeds
  • 1/4 ts coriander seeds
  • 1/4 ts cinnamon
  • 1/4 ts ground ginger
  • 1/4 ts smoked paprika
  • pinch of cayenne/crushed chillies
  • 1 ss lemon juice
  • 1 ts honey/agave sirup
  • 3 ss cold pressed olive oil
  • salt

Toast the cumin and anise seeds on a medium heat until fragrant. Crush roughly in a mortar with the coriander seeds. Mix with the rest of the ingredients to make a dressing.

  • 1 small red onion, thinly sliced
  • 6 prunes, thinly sliced
  • 1/2 cup mint, chopped
  • 1/2 cup coriander, chopped

Mix everything, including the marinade, and check if it needs more salt or some pepper.

Enjoy!

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Source: I remember finding this recipe on a Martha Stewart web site, but I have been trying to fin the exact name of the site, unsuccessfully.