Tag Archives: cherry tomatoes

07Aug/15

Chickpea salad

Chickpea salad(3)

Quick, easy and nutritious, chickpea salad for lunch.  Use whatever salad ingredient you have to hand, that is what I have done.

Ingredients

1 tin chickpeas, drained
1 small red onion, thinly sliced
Few radishes, sliced
Few cherry tomatoes, halved
Little cucumber, sliced
2 spring onions, chopped
Some lettuce
Pinch of cumin powder
Pinch of chilli flakes, optional
A little lemon juice
Drizzle of olive oil
Sea salt

Method

Mix all the ingredients and serve on a bed of lettuce, enjoy

04Jun/15

Brown rice, Puy lentils & French beans

Brown rice green beans(4)

Rushing off to Cornwall for a long weekend so no time to write much about this except that it is simple and very quick to put together.  The flash fry cherry tomatoes make a perfect addition and complete the meal.

Ingredients

300 grams brown Basmati rice
100 grams Puy lentils
200 grams French green beans, cut in two
2 medium onions, sliced (I used red onions)
3 tablespoons olive oil
2 inch stick cinnamon
1 teaspoon turmeric
1 teaspoon salt
700ml water
Garnish
Approx. 300 grams cherry or baby plum tomatoes, cut in half
2 tablespoons olive oil
2 tablespoons fruit vinegar (I used Bickerton’s Blackberry fruit vinegar)
2 tablespoons Aspall’s White Wine Vinegar
OR if you don’t have wine and fruit vinegar, you could substitute with 2 tablespoons of Balsamic vinegar
Handful of fresh mint leaves, torn (or 1 teaspoon dried mint)

Method

  • In a large, wide saucepan, fry the onions and cinnamon stick in oil for about 5 minutes until translucent and the edges just turning brown
  • Add turmeric and beans and fry for a minute or so

Brown rice green beans

  • Add rice, Puy lentils, salt and 700ml water

Brown rice green beans(3)

  • Bring to boil on high, lower heat and cover and simmer for approximately 20-25 minutes, stirring a couple of times to ensure it doesn’t stick to the pan

 Garnish

  • Heat oil in a frying pan and add tomatoes
  • Fry for 2 minutes on high, add white wine vinegar and fruit vinegar and mint
  • Give it a stir or two and serve with rice
19Jul/14

Avocado, onion & tomato salad

Avocado, red onion & tomato salad

Three of my favourite salad veggies – avocado, onion & tomato!  This is quickest and simplest salad to throw together and goes very well with all my rice dishes; crisp, cold and colourful.  You can add red peppers, cucumber or celery to it of course but this version is simple and for me just right with one-pot rice dishes specially if you serve yogurt and cucumber (Mas-o-khiar in Persian or Tzatzki in Greek).  We hardly ever eat rice without some yogurt, usually mixed with cucumber, spinach or grated beetroot – rounds up the rice dish beautifully 

Ingredients

1 ripe avocado, cut into small pieces
About 8 cherry tomatoes, halved
1 medium red onion, sliced thinly
2 tablespoons olive oil
2 tablespoons lemon juice
Sea salt to taste

Method

Mix all the ingredients, chill if you have the time and serve!