Indian Style Green Peas and Potato Salad Recipe

Indian Style Green Peas and Potato Salad Recipe

 

Day 19. Number of salads prepared: 20. Not bad.

Today, I am sharing a salad that I prepared to accompany an Indian Beef Khorma.

I wanted something different, so, after some research, I decided to go for this Indian style potato salad with turmeric and green peas from Holy Cow – vegan recipes blog.

I did a few changes only; I replaced coconut milk with yogurt, and then I adapted the quantities of the dressing’s ingredients to my personal taste.

Here’s my adapted recipe below. My picture looks nothing close to the original one though (lol). But Despite my poor styling and photography skills, I recommend you give it a try.

 Indian Style Green Peas and Potato Salad Image

Indian Style Green Peas and Potato Salad Recipe

Serves 4

 

Ingredients

  • 2 large potatoes
  • 1 cup green peas, fresh or frozen

To prepare the dressing:

  • 1 tsp coconut oil
  • 1 tsp black mustard seeds
  • ½ tsp turmeric
  • ½ tsp red pepper flakes
  • 1 tsp grated ginger
  • 1/3 cup yogurt
  • Salt to taste
  • 1-2 spring chopped green onions
  • Cilantro leaves to decorate
  • Juice of ½ a lemon

 

Method

  1. Boil potatoes in a large pot of boiling water until tender. Drain immediately and leave to cool. Cut into medium cubes.
  2. Boil the peas for 2-3 minutes, until a bit tender, but still crunchy. Drain and add to the potatoes.
  3. To prepare the dressing: heat the oil in a small saucepan and fry in the mustard seeds. When they crackle, add the turmeric, red pepper flakes, and ginger. Stir-fry for 30 seconds then remove from heat. Let cool for a few minutes, then stir in the yogurt and lemon juice and stir well. Pour dressing over the potatoes and mix the ingredients well.
  4. Decorate with spring onions and cilantro before serving.
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Quail Eggs, Ham and Avocado Salad Recipe

Quail Eggs, Ham and Avocado Salad Recipe

Weekend is over and I prepared no salad during the last 3 days!

For this week’s lunches, I prepared some beef khorma. I followed the same Indian chicken khorma recipe that I shared previously on this blog, replacing the chicken with some very tender beef cubes. I also added a dash of cooking cream at the end, because I felt it was too spicy.

I also want to prepare a potato and peas salad next to it. I already boiled the potatoes and peas. I only need to prepare the dressing tonight.

I did a lot of preparations for this week’s salads. I washed an iceberg lettuce, a lollo rosso and some rocket leaves. These will be the bases of my salad.

With them, I’ll need to use boiled potatoes, peas and broccoli, in addition to cucumber, red & yellow bell pepper, mint leaves, cooked chicken, cilantro, red onions, spring onions, cherry tomatoes, mushrooms, pomegranate and strawberries. And maybe an eggplant if it’s still good.

I will also need to use some ingredients that I have and that will expire soon: some ham slices, turkey, goat cheese and pickles. Some yogurt and cream (creme fraiche) for the dressings as well.

But in general, all these are easy ingredients.

I also prepared another dish: mloukhiyeh (Jew mallows) with rice. The two dishes took me a full day. I really wonder how people prepare a week’s menu ahead of time.

Anyway, today, I am sharing with you a salad that I prepared last week and that was a hit. Very easy to prepare yet delicious, it’s perfect for a dinner or a quick lunch.

 

Quail Eggs, Ham and Avocado Salad picture 1

Quail Eggs, Ham and Avocado Salad Recipe

Serves 4

Ingredients:

  • 2 ham slices cut into thin strips
  • 1 avocado cut into medium cubes
  • ½ cup halved cherry tomatoes
  • 1 cup rocket leaves
  • ½ cup thyme leaves
  • 3 cups iceberg leaves
  • ¼ to ½ cup canned corn
  • 12 hard-boiled quail eggs, peeled and halved
  • Salt and freshly ground black pepper

 

To prepare the lemon mustard dressing:

  • 2 tsp Dijon mustard
  • 2 tsp moutarde à l’ancienne
  • ¼ cup lemon juice
  • ½ cup olive oil
  • Salt and freshly ground black pepper

 

Method:

  1. Mix greens in a big bowl. Add remaining ingredients and mix. Sprinkle with salt and pepper.
  2. To prepare the lemon mustard dressing: mix Dijon mustard with moutarde à l’ancienne and lemon juice then add olive oil. Season the dressing with salt and black pepper.
  3. Pour dressing over salad just before serving.
Ham, Endive and Goat Cheese Salad Recipe

Ham, Endive and Goat Cheese Salad Recipe

My friends tell me that I can turn anything into a salad. Well, this is my plan for this year!

This “one year 300 salads” is not only about eating healthier. It’s a challenge to my creativity in the kitchen, and most importantly, it’s an invitation to discover new flavors and experiment with new ingredients that I have never used before or maybe imagined in a salad.

It’s about how many different salads I will be able to create using (almost) the same ingredients, and how many different salads I can create using the same ingredient.

The difficulty of the challenge is the big number, compared to the little time I get to spend in the kitchen. And the result? I need to prepare bigger quantities and use the same ingredients for 2, 3 or even more salads, while having something different or special about each one.

Like, for example, when I toasted walnuts for the Caramelized Tomatoes and Pomegranate Salad, I prepared a big batch that I am still using.

Or, when I oven-roasted some ripe cherry tomatoes for this Caramelized Cherry Tomato and Broccoli Salad, I used the leftovers the following days in 2 ways: I pureed them and added them to a delicious guacamole on the first day, and then I spread them over some bread and topped them with mozzarella de buffalo before broiling for delicious appetizers.

These early preparations include washing the veggies as well. Wash a couple of lettuces and 2 bunches of rocket leaves, then dry them in your salad spinner and keep them at hand for a week of salads.

And for the dressings, I always fill a big jar every time I am making a salad, so I can use any leftover for the small side salads that I pack almost every day for lunch or for those nights where really I don’t have the time to put together a decent dressing.  Voila!

Ham, Endive and Goat Cheese Salad picture 1

Ham, Endive and Goat Cheese Salad Recipe

Serves 4

 

Ingredients:

  • 2 Belgian endive heads, sliced
  • 100 g goat cheese, crumbled
  • 4 slices white ham, cut into thin strips
  • 2 cups baby spinach
  • 5 cups lollo rosso
  • ¼ cup walnuts
  • 1 apple, sliced
  • 1 red onion, sliced

To prepare the lemon mustard dressing:

  • 1 tsp Dijon mustard
  • 1 tsp moutarde à l’ancienne
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • Salt and freshly ground black pepper

 

Method:

  1. Mix baby spinach, endives and lollo rosso in a big bowl.
  2. Add the ham, goat cheese, apple slices, red onions and walnuts.
  3. To prepare the lemon mustard dressing: mix Dijon mustard with moutarde à l’ancienne and lemon juice then add olive oil. Season the dressing with salt and black pepper. You can add ½ tsp of honey if desired.
  4. Pour dressing over salad just before serving.
Goat Cheese Salad with Bacon and Quail Eggs

Goat Cheese Salad with Bacon and Quail Eggs

Day 10 of the challenge – Number of salads prepared: 13

Number of salads shared on the blog: 6, and this is the 7th – as I will only add the recipes I consider worth sharing.

Now, back to today’s salad: this was my first time cooking quail eggs; I do love quail eggs. I admit that the taste is very similar to chicken’s, but it’s richer, due to the bigger yolk to white ratio compared to regular chicken eggs.

I assembled the salad based on what I had in my fridge (and my pantry). I mixed some greens, added cherry tomatoes and crumbled goat cheese.

I bought some goat cheese that was flavored with basil and onion, and the best part is that it was already crumbled – as if crumbling goat cheese would have been such a hassle – haha! Okay, I admit! It was in the clearance section and I couldn’t resist; I always fall for these.

Then I added the hard-boiled quail eggs and sprinkled some flax seeds on top. But, of course, the ingredient that made all the difference was the bacon (My husband LOVES bacon)! I just trimmed the fat, cut it into thin slices and grilled it. I made this in 2 batches, and I believe it’s obvious from the picture. I rarely cook with bacon, so the grilling was uneven, and I had a first batch that was crispier than the second.

If my avocados were ripe, I would have definitely added some.

I’ll leave you with the recipe, while I prepare a new salad for dinner!

bacon goat cheese quail egg salad picture

Goat Cheese Salad with Bacon and Quail Eggs

Serves 4

Ingredients:

  • 2 cups lollo rosso lettuce
  • 1 cup rocket leaves
  • 1 cup baby spinach
  • 1 cup cherry tomatoes, halved
  • 50 g crumbled goat cheese
  • 8 hard-boiled quail eggs, peeled and halved
  • 4 slices Bacon
  • 2 tbsp flax seeds

To prepare the dressing:

  • 1 tsp honey mustard
  • 1 tsp moutarde à l’ancienne
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • Salt and freshly ground black pepper

 

Method:

  1. Trim fat from bacon and cut into thin slices. Grill (or fry in olive oil) until crispy.
  2. Combine all ingredients in a bowl.
  3. To prepare the dressing: mix honey mustard with moutarde à l’ancienne and lemon juice and add olive oil. Season the dressing with salt and black pepper. You can also use Dijon mustard and honey instead of honey mustard. Adjust to taste.
  4. Pour dressing over salad just before serving.
Spinach and Endives Salad with Honey Mustard Dressing

Spinach and Endives Salad with Honey Mustard Dressing

My husband is a big fan of blue cheese, and since he wasn’t with me when I prepared the Spinach and Endives Salad with Blue Cheese and Sun-dried Tomatoes a few days ago, I kind of felt guilty, so today, I prepared for today dinner an improved version of the last recipe.

I kept all the base ingredients from last time and replaced the apples with pears, which are a bit sweeter and help more in fighting the bitterness of the endives.

I also added crumbled blue cheese, and replaced the blue cheese with honey mustard dressing. But, beware; this salad is full of taste contrasts and might not appeal to your guests if they’re a bit traditional when it comes to food.

Enjoy it, while I plan some new salads for the coming week!

Spinach and Endives Salad with Honey Mustard Dressing picture

Spinach and Endives Salad with Honey Mustard Dressing

Serves 2

 

Ingredients:

  • 1½ cups baby spinach
  • 1 Belgian endive, sliced
  • ¼ cup sun-dried tomatoes cut into thin slices
  • ¼ cup toasted walnuts, chopped
  • 1 pear cut into thin slices
  • 25 g blue cheese, crumbled

 

To prepare the dressing:

  • 2 tsp honey mustard (I use the Maille brand)
  • 1/2 lemon, juiced
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

 

Method:

  1. Combine baby spinach, endives, sun-dried tomatoes, pears and walnuts in a bowl. Top with the crumbled cheese.
  2. To prepare the dressing: Whisk the mustard and lemon juice in a small bowl, then add the olive oil and mix again. Season the salad with salt and pepper to taste. Pour dressing over the salad just before serving .