January 3, 2020 - Comments Off on Middle eastern salad a la Marthea
Variety is important when you want to eat healthily as it helps you stick to your healthy lifestyle, it makes the meals more satisfying and less boring and last but not least, it gives you a general feeling of bliss when you taste new flavours. That is why I am always looking for new recipes. The recipe of today's salad is created by my good friend Marthea and it is an amazing dish. Easy to prepare and so tasteful that I cannot keep the recipe all to myself.
We all know our friend/fiend broccoli. It is one of the most important vegetables, in my opinion. You should try to eat broccoli at least every two days as it is packed with all stuff healthy. The taste of broccoli, however, is not always appreciated, especially if it is boiled or eaten raw, it can be quite overwhelming. - not to mention the smell!- Roasting our green vitamin bomb in the oven however, is a brilliant way to keep nasty smells at bay as well as giving it a different taste. I was in a bit of a hurry so getting the salad all Instagram worthy was not high on my list, I beg your forgiveness. It tastes great nonetheless. So with no further ado, here is Marthea's recipe for a lovely middle eastern broccoli salad.
What do you need?
for the roasted vegetables
- 2 large broccolis
- 4 paprikas (try to find different colours as it looks nice on your plate)
- 5 tablespoons of ras el hanoud spices
- half a cup of olive oil
- 6 cloves of garlic (roughly chopped)
For the chicken
- 450 grams of chicken breast
- quarter cup of olive oil
- juice of half a lemon
- pepper & salt
For the dressing
- 250 grams of greek yoghurt
- 2 tablespoons of tahini paste
- juice of half a lemon (little less though, depends on your lemon so taste test!)
- 1 tablespoon of garlic powder
- a quarter cup of finely chopped parsley
- 200 grams of lettuce of choice.
- cashew nuts
What do you need to do?
- Start with washing the vegetables and chopping them in chunks a little bigger than bite-size
- Add 3 tablespoons of the ras el hanoud spice to the olive oil, together with the garlic (if it is too thick, you can add some lemon juice)
- Rub the vegetables with the oil mix and spread them evenly on a baking tray. Make sure they are not stashed on top of each other. Sprinkle a tablespoon of the ras el hanoud over the vegetables. Put it in a preheated oven and let it roast for 20-25 mins on 220 degrees Celcius. After 15 minutes turn the vegetables and sprinkle the last tablespoon of the ras on them.
- Chop the chicken breast up in bite-sized chunks and let it marinate in the olive oil-lemon juice-garlic mixture.
- Meanwhile, make the dressing. Put in a bowl the yoghurt, lemon juice, garlic powder, tahini and parsley and mix.
- bake the chicken.
- Put the vegetables, chicken, cashew nuts and lettuce in a bowl and mix.
- Serve the salad in a nice bowl and put some of the dressing on top.
Published by: SanenChris in Uncategorized