Tag: Salad

Halloumi & Cherry Tomato with Pomegranate Molasses

We’d like to wish you all a Happy New Year and share with you our first recipe of the year! 

Halloumi & Cherry Tomato with Pomegranate Molasses

Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad!  (makes enough for an appetizer for 4)

Ingredients for the salad

1 hour (including making the molasses)

  • One vine of cherry tomatoes (approx. 16 cherry tomatoes)
  • Eight slices of halloumi
  • One handful of basil leaves
  • Two tablespoons olive oil
  • Two tablespoons of zaatar
  • A pinch of salt

Ingredients for the pomegranate molasses

  • 1/12 – 2 cups of pomegranates from the Fruitful Day Box
  • ¼ cup of coconut sugar
  • 3 tbsp lemon juice

METHOD for the molasses

1. Put the pomegranate seeds through a juicer to extract the juice. Alternatively, (if you don’t have a juicer) you can blend the seeds and then pour through a strainer.

2. Place pomegranate juice, lemon juice and coconut sugar in a medium saucepan on medium heat. Bring to a simmer and then turn down to a very gentle simmer.

4. Let the juice simmer very slowly for up to an hour. It should reduce down by at least half. Once it begins to become more viscous, stop simmering. Bear in mind it will thicken once cooled, so don’t over reduce as it will be too sticky.

METHOD for the salad

1.Preheat oven to 180 degrees C.

2. Slice the halloumi into 8 slices about ½ a cm thick and 8cm long. Marinate them in 1 tablespoon zaatar, one tablespoon olive oil and salt.

3. Place the tomatoes (still attached to the vines) on a baking tray. Mix one tablespoon olive oil, one tablespoon zaatar and salt and pour over the tomatoes. Bake for 10 – 15 minutes.

4. While tomatoes are baking, put a skillet on medium heat.

5. Place the halloumi slices on the skillet and cook for several minutes on each side.

6. Assemble the halloumi and tomatoes on the plate. Add the basil. If necessary sprinkle with more salt, zaatar and olive oil.

7. Using a spoon, garnish the whole dish with the syrupy pomegranate molasses.

8. Enjoy!

Microgreens: What, Where, and Why!

WHAT ARE MICROGREENS?

Microgreens are a green vegetable harvested when they are just a few inches tall and after the very first leaves (cotyledon leaves) have developed from the seed.  At this point, all the nutrients needed to grow the entire plant are concentrated in the tiny leaves, making them 4-6 times more nutritious than the mature plant.

Microgreens are packed with antioxidants and other health promoting nutrients and are a particularly rich source of vitamins C, E, K, lutein and beta-carotene. They are also bursting with flavour and are loved by chefs and home cooks alike for the way they enhance the look and taste of dishes.

We are excited to be including samples of micro greens in all discovery boxes during the week of Saturday, June 22nd. The mix that will be included is called “Rainbow Mix”. These micro greens will be available as an add-on to our boxes going forward.

WHERE DO THESE GREENS COME FROM?

The microgreens in your box are supplied by New Leaf, a Dubai based indoor farm. They grow in organic soil without using any pesticides or chemicals and ensure optimal growing conditions by controlling light, temperature, humidity and carbon dioxide. This means that they use 95% less water than traditional farming and can grow throughout the year.

WHY IS THIS IMPORTANT?

Up to 85% of our food in the U.A.E is imported. It has travelled many miles before it reaches us and is grown for shelf life rather than for taste and nutrition. Having access to these greens supports the health of individuals, the blossoming agriculture community in the U.A.E and the environment.

HOW CAN YOU USE MICROGREENS?

  • On salads, as an addition or the main event
  • In green juices, smoothies and shakes
  • In sandwiches, burgers and wraps
  • In soups, omelets and stir fry’s
  • To make pesto, sauces and vegetable purees
  • As a garnish to add texture, colour and flavor

 

Microgreen Beetroot, Walnut & Goats Cheese Salad

25 minutes (serves 4 as a side salad)

Ingredients for the salad:

  • 40g mixed microgreens from the Fruitful Day Box
  • 2 small beetroots
  • 4 small radishes
  • 50g walnuts from the Fruitful Day Box
  • 90g goats cheese
  • 3 small spring onions

Ingredients for the dressing:

  • ½ cup olive oil
  • 1 tsp lemon zest
  • 1/3 cup lemon juice
  • 4 garlic cloves
  • ¼ tsp salt
  • pinch of black pepper
  • 2 tsp grainy mustard
  • 2 tsp honey

METHOD for the salad:

  1. Peel beetroots and then slice into 5mm slices.
  2. Place a griddle on medium heat and sear each slice of beetroot slowly for 10-15 minutes, turning half way. Alternatively, you can bake the slices in the oven for the same amount of time at 180 degrees celsius. Set aside.
  3. While the beetroots are searing, toast the walnuts by putting them in the oven on a baking tray for 6 minutes at 180 degrees Celsius. Set aside.
  4. Slice spring onions and radishes. Set aside.
  5. Assemble by putting the microgreens in a bowl first and then tossing in the seared beetroot, sliced radishes and spring onions and then top with the toasted nuts and chunks of goats cheese.

METHOD for the dressing:

  1. Dice the garlic and set aside.
  2. Put the olive oil in a small saucepan on low heat and then add the diced garlic. Cook the garlic slowly and gently and then remove from the heat (optional step).
  3. Mix together the olive oil and garlic mixture, add the lemon juice, lemon zest, salt, black pepper, grainy mustard and honey. Stir rigorously.

     

    Pomelo & Prawn Salad

    One of our favorite things about winter in the region is always pomelo, but all good things must come to an end. Like us, are you a pomelo lover too or do you have a different favorite winter fruit? 

    Therefore, before we say our final goodbyes for the season, we are paying tribute to pomelo by sharing a pomelo and prawn salad recipe.

    With the end of the winter season, we can begin to look forward to regional stone fruits including cherries, nectarines, peaches, and apricots. However, this year we’ll have to be a little more patient than usual as the cold weathers and rains have been put us a little behind schedule. As always, you can be sure we’ll be at the fruit market tasting and trying until we find the perfect stone fruit to serve you.

    For now, enjoy the last of the delicious pomelo with this pomelo & prawn salad! And just in case pomelo is not your favorite fruit… check out this recipe for a pomegranate and quinoa salad instead.

    Pomelo & Prawn Salad

    (makes a salad for two people)

    30 minutes

    Ingredients

    For the salad
    • 1 medium carrot
    • 1 medium cucumber
    • Pomelo from the Fruitful Day Box
    • 8 prawns
    • 1 handful of hazelnuts
    • ¼ tsp smoked paprika powder
    • ¼ tsp salt
    • 1 large thumb of ginger
    • 1 handful of coriander leaves
    • 1 handful of basil leaves
    • 1 small chili
    • 3 cloves of garlic
    • Edible flowers (for garnish)
    • 8 prawns (cleaned and de-veined)
    • 1 tbsp coconut oil
    For the dressing
    • 1 tbsp honey
    • 2 tbsp apple cider vinegar
    • 2 tbsp tamari
    • 1 tbsp sesame oil
    • 3 tbsp olive oil

     

    METHOD

    1. Preheat oven to 180 degrees C.
    2. Roast hazelnuts with salt and paprika for 5 – 7 minutes or until browned. Set aside.
    3. Put a skillet on medium heat, add coconut oil, then sauté the prawns on both sides for 5-8 minutes. Set aside.
    4. Combine all dressing ingredients.
    5. Pick the leaves off the bunch of coriander and set aside. Finely dice the stems.
    6. Finely dice the ginger (it should come to 2 tbsp), garlic and chili.
    7. Saute the coriander stems, ginger, garlic and chili on medium heat until slightly browned.
    8. Add the sautéed vegetables to the dressing mixture. Set aside.
    9. Peel carrot and then continue to peel the entire carrot to form carrot ribbons. Set aside.
    10. Make cucumber ribbons in the same way as the carrot ribbons. Set aside.
    11. Combine carrot ribbons, cucumber ribbons, coriander leaves, basil leaves, pomelo, prawns and hazelnuts in a bowl.
    12. Pour dressing over the salad and then garnish with edible flowers.

    Gavurdagi Pomegranate Salad

    Our recipe journey continues today with a salad you can easily take to work with you or enjoy in the evening with grilled meats! This salad is called Gavurdagi, which is a traditional Turkish salad similar to Tabbouleh, however, the pomegranate and walnuts add amazing new flavor to it.

    We’re big fans of adding fruit to salads here at Fruitful Day (no surprise there!).  In case you missed it, we previously featured a mango chicken salad here and a pomegranate and quinoa salad here.

    We hope you all have a fantastically fruitful week ahead. We have a few more recipes to share in our series of 7 so stay tuned and get ready to #rebootwithfruit!

    Gavurdagi Pomegranate Salad  

    Gavurdagi Pomegranate Salad

    (serves 4) 

    15 minutes 

    INGREDIENTS 

    • 2/3 tomatoes
    • 2/3 cucumbers
    • Small bunch of parsley
    • 4 spring onions
    • 100g walnuts
    • 100g fresh pomegranate seeds from the Fruitful Day Box
    • 4 tbsp olive oil
    • 3 tbsp pomegranate molasses
    • Juice of half a lemon
    • Salt & pepper to taste

    METHOD 

    1. Preheat oven to 160°C
    2. Place whole walnuts in the oven and roast for 8 minutes.
    3. In one large bowl add: washed and cubed tomatoes and cucumbers, thinly sliced spring onions, finely chopped parsley and pomegranate.
    4. Mix olive oil, pomegranate molasses, lemon, salt, pepper and sumac together.
    5. Once walnuts are cooled, chop into small pieces.
    6. Toss all salad ingredients together and lastly add dressing.

    Energy February: Mango Chicken Salad

    FAT.  Yikes that’s not a word anyone likes to hear, but before you jump to any conclusions hear us out! There is such thing as healthy fats, In fact, healthy fats in the form of foods such as avocados, olive oil and feta will help keep you fuller for longer and therefore actually keep you from indulging in unhealthy fats later in the day like chips or chocolate bars.  

    Although ‘fat’ has been demonized in the past, many people are now realizing how important it is to facilitate many body functions. In fact, roughly half of our cell membrane structure is composed of saturated fat. Saturated fat can be found in good quality animal products such as cheese and ghee or butter, as well as avocados, which contain a huge amounts of fat-soluble vitamins like K2, A and D, among others. Although these foods have been vilified for being calorific, the nutrient density of them allows us to stay fuller for longer.

    A lunch salad like our chicken mango and avocado salad with zesty mango dressing will sustain you through the afternoon without that mid-afternoon energy dip we often have to fight off. As with any kind of eating, it’s about listening to your body and being mindful about your choices. If you are still feeling hungry later in the afternoon, our antioxidant date balls, which can be made ahead of time for the week are always a good choice.

    Remember eating well is a form of self respect.

    Chicken Mango & Avocado Salad with Zesty Mango dressing. (serves 2)

    INGREDIENTS

    Chicken Mango & Avocado Salad with Zesty Mango dressing

    For the salad

    • 2 organic chicken breasts
    • 1 sweet potato
    • 1 block of feta cheese
    • 1 handful of cherry tomatoes
    • 1 avocado
    • 1 cucumber
    • 2 handfuls rocket or baby spinach
    • Mango from the Fruitful Day Box
    • 4 tbsp olive oil
    • 2 garlic cloves
    • 4 tsp salt
    • 1 tbsp ghee or coconut oil

    For the dressing

    • ¼ cup olive oil
    • 2 tbsp lime juice
    • 1 tsp minced ginger
    • ½ cup mango from the Fruitful Day box
    • 2 garlic cloves
    • ½ cup coriander

     METHOD

    Chicken Mango & Avocado Salad with Zesty Mango dressing

     For the salad

    1. Crush the garlic, add olive oil and 2 tsp salt and marinate the chicken breasts for at least 10 minutes. Preheat over to 170 degrees C.
    2. Peel and slice the sweet potato into wedges.
    3. Place a griddle on medium/low heat and brush with ghee or coconut oil.
    4. Place chicken breasts on the griddle and allow to cook slowly for 30-40 minutes, turning half way through.

    * alternatively you can cook them on high heat for less time, however, I prefer to do it this way and prepare the rest of the salad while the chicken is cooking.

    1. Put the sweet potato wedges on a roasting tray in the oven with the ghee and 2 tsp salt and allow to roast for 20 – 30 minutes or until browned.
    2. Slice cherry tomato, cucumber and avocado and set aside. Squeeze some lime on the avocado to stop it browning.
    3. Cube feta cheese and wash rocket/spinach leaves and set aside.

    For the dressing

    1. Blend all ingredients in a blender or food processor.

     To assemble

    1. The grilled chicken and sweet potato should be ready at the same time. When the chicken is ready, remove from the oven and slice into strips.
    2. Assemble chicken with all other ingredients on a plate and drizzle over the dressing.

    Detox January: Pomegranate and Quinoa Salad

    We’re wrapping up detox January with a pomegranate and quinoa salad with the yummiest of citrus dressings. Grab your Fruitful Day pomegranate and this won’t take you long to prepare at all! We hope you’ve enjoyed this month of recipes and we’re looking forward to shifting focus next month on ENERGY!  We’ll give you some food ideas that will fuel you with energy and help you to keep those New Years Resolutions going past January!

    INGREDIENTS

    For the salad

    • ¾ cup of quinoa
    • 4 spring onions
    • 1 carrot
    • 2 radishes
    • Handful of almonds
    • ½ cup pomegranate
    • 1 small cucumber
    • Handful of cherry tomatoes

    For the dressing

    • 1 shallot
    • ¾ cup olive oil
    • ¼ cup apple cider vinegar
    • 2 tbsp lemon juice
    • 2 tbsp orange juice
    • Salt and pepper to taste

    METHOD

    For the salad

    1. Place quinoa along with 1 ½ cups water in a saucepan and bring to boil.
    2. Cook for 14 – 15 mins and set aside.
    3. Slice carrots thickly and then place in a roasting tray with the spring onions, coconut oil and salt.
    4. Roast at 200 degrees C for 20 – 30 mins or until soft and browned – you may need to cover if they become too brown.
    5. Thinly slice radish and roughly chop cucumber and almonds.
    6. Put quinoa into a bowl and add the roasted carrot, roasted spring onion, radish, cucumber, tomato, pomegranate and almond.
    7. Add dressing as needed.