The “Friends” (Jennifer Aniston) Salad

Sometimes random things pop up on your social media feed and this was the “Friends” salad, apparently the female cast members all ate the same thing every day for lunch for 10 years.

I followed the recipe provided by icecreamandneondreams.com and I have to say it’s very tasty (maybe not eating it every day for 10 years), but definitely worth including in your salad or lunch dish rotation.

Needless to say its very healthy with plenty of fibre and protein and full of lovely flavours that compliment each other. Like any salad you can play with the ratio of ingredients depending on your taste

The original salad doesn’t have any dressing, but you can also add some olive oil and lemon juice if you think it needs it.

Ingredients

250 Grams Bulgar Wheat (dry weight cook according the instructions on the packet)

1 Large or 2 small Cucumbers

400 Gram Tin of Chick Peas

1 Small red onion (finely sliced)

200 Grams Feta Cheese (crumbled)

50 Grams Shelled Pistachios

2 Tbsp. Fresh mint (chopped), or 2 tsp dried mint

2 Tbsp. Parsley (chopped)

Method

  1. Cook the bulgar wheat according to the instructions on the packet and allow to cool
  2. Cut the cucumber in half lengthways and scoop out and discard the watery seeds on the middle. Cut each half in half again and slice into 1 cm slices (you can make them chunkier if you prefer)
  3. Drain the chick peas and add to a large bowl along with all the other ingredients and mix well. Have a taste and add some salt and pepper if you the salad needs it

Halloumi Bake

Healthy food can still be rich and unctuous. This makes a great week night dinner or you can assemble and bake the following day.

Packed with flavour and protein, this makes a deeply satisfying meal. I love it served with salad and crusty bread.

Ingredients

200 Grams Halloumi (allow the halloumi to come to room temperature before using)

340 Gram Tin of Chick peas

400ml Passata

150 Grams Mushrooms (roughly chopped)

1 Onion (roughly chopped)

1 Courgette (roughly chopped)

Large sprig of thyme

Olive oil

Salt and pepper

Method

  1. Preheat your oven to 180 degrees (Celsius)
  2. Add oil to a large pan over a medium heat, add onion, courgettes and mushrooms, and thyme and cook for 5 minutes, stirring until the vegetables start to soften.
  3. Add the chick peas and passata, and simmer for a another 5-10 minutes before transfering to an oven proof dish
  4. Slice the halloumi into 1cm think slices and brush or spray with a little oil
  5. Top the vegetable mix with the halloumi and bake for 25-30 mins or until the cheese had turn a rich golden brown.

Vegetarian Moussaka

Vegetarian Moussaka

I’ve loved moussaka ever since I first tasted it. But it can be very rich, so this version even though it’s still packed with protein is a little lighter.

This is based around a Jamie Oliver recipe and it’s proper comfort food. I added some roast red peppers, as I think it brings a little bit more freshness to it. There’s still enough cheese to make it still taste decadent.

The only draw back is that this is a time consuming recipe. I usually wait to make this at the weekend when I have more time, but it’s worth the time and effort, and tastes so much better than some gloopy supermarket version. This is also a great dish if you have a group of people to cook for.

Serves 8-10

Ingredients

4 Aubergines

4 Roasted red peppers (I used a jar of red peppers to save time)

500 Grams Potatoes

2 Tins Chopped tomatoes

2 Tins Chick peas

1 Sprig Rosemary

1 Small bunch of sage

100 Grams Green lentils, boiled until soft (or 1 can of lentils)

2 Onions, sliced

400 Grams Feta cheese

50 Grams Butter

50 Grams Plain flour

500ml Milk

25 Grams Parmesan (or other strong, hard cheese)

Olive oil

Salt and Pepper

Method

  1. Heat your oven to 200 degrees, peel the potatoes and cut into 2cm slices. Rub the potatoes with a little olive oil, place on baking trays and bake until tender and golden brown
  2. Peel strips into the aubergines, and then cut into 2 cm rounds before sprinkling with salt and leaving to drain a colander for an hour
  3. Wipe off any excess moisture and the salt, and sprinkle the aubergines with a little olive oil and place on baking trays and bake in the oven until tender, just as you did with the potatoes
  4. Add 1 Tbsp of oil to a large frying pan and add the onions and herbs to pan. Cook gently until the onions have softened (I keep the herbs on the stem so that they are easier to fish out of the sauce later.
  5. Add the cooked/tinned lentils and chick peas to the pan along with the tinned tomatoes. Simmer over a medium heat for 10-15 minutes until the sauce has thickened, check the season and add salt and pepper if necessary
  6. When the vegetables have finished roasting and the sauce is ready, it’s time to start assembling the dish
  7. Spread a thin layer of the sauce on the bottom of a large oven proof dish, then top this with a layer of the cooked potatoes and crumble over some of the feta cheese. Top this with another layer of sauce and then add a layer of roasted peppers sprinkle with some of the feta cheese. Top again with the sauce and add the cooked aubergines and any left over feta
  8. To top this you will need to make a white sauce, in a medium sized saucepan, melt your butter over a medium heat, then stir in the flour to make a smooth paste. Continue to stir as you add the milk (if you find that you are getting lumps there is no shame in breaking out a whisk to beat the living daylights of the sauce to get rid of rid of them).
  9. The sauce will start thicken as it heats, so continue stirring and reduce the heat and allow to cook for another 5 minutes or until the sauce no longer tastes “floury”. Add the grated hard cheese and mix well
  10. Top the layers of vegetables and with the white sauce and bake at 200 degrees for 30-40 minutes of until all bubbly, brown and delicious