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.
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)
Cook the bulgar wheat according to the instructions on the packet and allow to cool
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)
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
Vegetarian main courses can be a bit Meh. This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.
You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies). You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch). You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.
I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.
1 Sheet of shop bought puff pastry (pre-rolled)
1 Tbsp Olive oil
2 Leeks (sliced)
2 Peppers (sliced)
150 Grams Cooked green lentils
150 Grams Mushrooms (sliced)
200 Grams Feta cheese
1 Tsp Dried Thyme
2-3 Cloves of garlic (finely chopped)
Salt and pepper
1 Beaten Egg (for brushing)
Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
Pre-heat your oven to 180 degrees (Celsius)
Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
Bake in the oven for 30 minutes or until golden brown
I love dishes made with ingredients I usually have in my kitchen. No part of this recipe is difficult, just break it into 3 steps, bread, feta and grapes.
This is a pretty fancy starter but all the elements can be made well in advance and assembled at the last minute. If you want to make delicious canapes this also works brilliantly on wafer thin slivers of sour dough bread or those tiny little croustad cups you can buy in some delicatessens It’s also great for a lunch dish.
I love whipped feta, and it can be used in salads, wraps, sandwiches or as a dip. It’s also really good with roasted vegetables or sun dried tomatoes.
The roast grapes are something you might not have tried before, but their sweetness works really well with the saltiness of the feta.
For the bread
1 Ciabatta loaf (you can use other breads like sour dough or French baguette if you prefer), cut into 1-2cm thick slices
Pre-heat your oven to 180 degrees. Remove the grapes from the stem and add to an oven proof dish along with the other ingredients. Swirl the grapes around to make sure they are coated with the oil, thyme and garlic. Bake for 25-30 minutes or until the skins start to blister, remove from the oven and allow to cool
Place the sliced bread on a baking tray and drizzle with oil on each side. Bake in the oven for 10-15 minutes, remove and rub each slice with a clove of garlic
In a large bowl, crumble the feta, and add the other ingredients and whip with an electric whisk for 5 minutes or until creamy.
When the bread is cool, spread with a layer of whipped feta, and top with the roasted grapes
I love super simple recipes, that don’t require dozens of ingredients or loads of time.
This is really simple and delicious and is perfect as a lunch to share or as a sharing starter. You can cut the feta into smaller pieces if you prefer to make these single serving.
The hazelnuts should be kept fairly chunky (I crushed these in a mug with the base of a rolling pin to stop them rolling all over a cutting board). I also like a light drizzle of honey at the end, as I think its a nice contrast against the saltiness of the feta, serve it with salad and some crusty bread.
200 Gram Feta/Greek salad cheese
40 Grams Hazlenuts
4-5 Sprigs Thyme/1/2 Tsp Dried thyme
1 Tbsp Oil
1 Tbsp Honey (Optional)
Take the cheese out of the fridge about 30 minutes before your plan to bake it (if you forget to do this its no biggy), pat dry with kitchen paper and rub with the oil. Preheat your oven to 200 degrees (Celsius)
Coat both sides of the cheese with the crushed hazelnuts and thyme, move to an oven proof dish and bake for 20 minutes or until the hazelnuts and toasted and brown
Remove from the oven and drizzle with honey (if honey isn’t your thing don’t worry it will still be delicious)