Caesar Salad

 

This would have to be our all time favourite salad - really!! Tash and I are currently without our husbands as they are on an overseas work trip so we could think of no other way to cheer ourselves up then making this scrumptious salad and sitting outside in the sun. All that was missing was the sound of waves!

Serves 4

 

Ingredients:

1 Cos lettuce sliced thickly

4 handfuls Rocket leaves

1 block of Tofu, cut into rectangular shaped pieces

•  In a non-stick frypan, pour a little olive oil and let it heat up. Add the Tofu cubes, a little salt, Tamari and garlic/onion powder and let it fry until lightly browned on both sides. Remove and let cool

6 slices Sourdough Bread cut into rectangles for croutons

•  Line 2 trays with baking paper and place the cubes of bread on to it. Spray with olive oil and sprinkle a little salt and onion/garlic powder if you like. Put in a oven on 180 degrees celsius for about 5 or more minutes. You want to take them out when they are JUST starting to golden, NOT go brown. They will dry up and harden as they cool down.

1 recipe of 'All Purpose Tahini Sauce'

In a blender put:

1 small onion

2 cloves Garlic

1/4 cup lemon juice

3 Tbs Tamari

1/3 cup Hulled Tahini

1 Tbs Honey

1/2 cup Olive Oil

1/4 cup water

Blend all together until smooth.

All you need to do now is mix the lettuce and rocket together. Put some tofu and croutons on top and drizzle the dressing all over. Mmmmm.... enjoy!!

 

Fried Potato with Sumac and Coriander

Recently Imad (my husband) has been talking about a dish his mother use to make for him in Lebanon whilst growing up. So for dinner last night we made it and the boys just LOVED it. Super easy and quick for something on the side.

Ingredients:
(Essential - Non Stick Frypan)
 
4 medium potatos, diced into 1cm cubes
2-3 tsp Sumac ( In your local supermarket these days. If not, try your local deli or Arabic store)
2 tsp Celtic Sea Salt (or to taste)
1/2 cup fresh chopped Coriander, chopped finely including the stems
Splash of Olive Oil

• Heat up the olive oil in your non-stick fry pan and then add the salt and let cook on medium-high heat. Do not stir often as you want it to brown and crisp as much as possible on each side. This may take a little while, approx 10-15 minutes.
• When the potato are soft and have started to brown add the Sumac. Continue to fry for a few minutes more.
• Add the chopped Coriander just before serving and stir and heat through.
• Serve with love and your have a beautiful dish!

Posted by Melissa Awde