Tag Archives: paleo

Lemon Zest Salted Green Beans with Lemon Juice and Butter

Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Lemon Zest Salted Green Beans with Lemon Juice and Butter

An easy steamed green bean side dish with lemon zest, butter and freshly squeezed lemon juice.
Ingredients

  • 4 cups steamed green beans
  • 2 tsp butter
  • ¼ tsp salt
  • ½ tsp lemon juice
  • Zest of ¼ lemon

Instructions

  1. In a small bowl, gently mix together (with your hands or a wooden spoon) still warm green beans and butter until butter is melted and coats the green beans.
  2. Sprinkle salt and lemon juice on beans and gently mix again.
  3. Place beans on a serving dish.
  4. With the smallest section of a cheese grater, grate about a ¼ of the peel of a (clean) lemon to sprinkle with lemon zest.
Photo Credit: lovelaughcook
Photo Credit: lovelaughcook
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Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

A cool-weather salad filled with bright, bold flavors and colors.

Ingredients

  • 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
  • 2 small Fuyu persimmons, cut into thin wedges
  • 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
  • 2 Tablespoons/30ml Apple cider vinegar
  • 1 Tablespoon/15ml Pomegranate molasses
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
  • 2 oz. mixed baby greens, such as chard, spinach and romaine
  • 1/4 cup fresh pomegranate seeds
  • ¼ cup/ 28g toasted almonds, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
  3. Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
  4. When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
  5. Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Notes

Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo