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3 Perfect BBQ Salads

18/07/2013 by Kate in BBQ, Recipes, Summer, Vegetarian 0

Marinated Feta & Heirloom Tomatoes

I managed to get to Borough Market and pick up these wonderful heirloom tomatoes. I wish supermarkets had more varieties like these but this time of year you might find them more easily, especially if you have a farmers market near you.

To marinate the feta you gently fry about 10 curry leaves, a teaspoon each of black mustard seeds, caraway seeds and fennel seeds in olive oil to release the aromas. Add these to diced feta cubes along with some extra virgin olive oil and mix well. Ideally marinate overnight in the fridge.

 

 

 

 

Superfood Salad

Patience is a virtue and you need to think of this salad as a bit of a meditation.

  1. Cook some quinoa according to the packet instructions.
  2. Take a bag of broad beans, shell them and then blanch the beans in boiling water just for 30 seconds (longer if the outside shell is quite tough). Refresh in cold water and then double pod to reveal the bright green beans within.
  3. Now shell a load of fresh peas and again just boil for around 30 seconds.
  4. Toast some pine nuts in a dry pan.
  5. Chop up an avocado, some cucumber and any fresh herbs you have to hand.
  6. Mix everything together in a large bowl.
  7. For the dressing, mix lemon juice, a little of the zest, poppy seeds and extra virgin olive oil. Mix well into the salad before transferring to a serving bowl.

 

Pickled Cucumber

Cucumber is a fabulous flat tummy food as it is mildly diuretic and so reduces bloating/water retention. It is also nice and cooling in the summer. It can be a bit boring, so here’s a lovely way to enjoy cucumber. Again we served at the BBQ as a little side salad and it was a big hit. The apple cider vinegar is also high on the flat tummy food list – it’s really good for your digestion. There is a little brown sugar in this recipe to balance the vinegar, but I do find it is a balanced recipe, and wouldn’t exactly set off a sugar high. You can swap the cucumber for daikon or any kind of bean sprouts you fancy.

1/2 large or whole small cucumber, cut quite thin any way you like
Equal parts of mirin and apple cider vinegar  (about 50ml of each)
1/2 tablespoon brown sugar
Teaspoon each of coriander seeds and black peppercorns
1 bashed lemongrass
About a cm of ginger
1 smashed garlic clove
  1. Add all of the ingredients to a small pan and bring to the boil.
  2. Put the cucumber in a tupperware box ideally.
  3. As the liquid boils, pour over the cucumber. Allow to cool and then put in the fridge. This will last a few days.

 

 

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