I really love the flavour of raw fennel – it’s crunchy, savoury, and with just the slightest hint of sweetness, all of which making it perfect for any salad. I created a little symphony in green for this one, combining the raw fennel with a crisp Granny Smith and fresh cucumber. The mint and curry dressing though is what makes this salad so special, giving it a fresh, albeit warm and comfy flavour. Sounds odd? Just give it a try! Continue reading
Tag Archives: mint
Watermelons are a perfect treat in the summer – sweet, juicy, and if you keep it in the fridge it’s always a great cool snack to feast on. And here comes the best part: You can not only use it for sweet dishes and deserts, but also for a crisp and tangy salad! The only rule you have to follow with this is that you use a rather sourly dressing to balance the sweetness of the watermelon, so go for a dressing that uses a bit more vinegar, lemon or lime juice as you would normally go for. I used balsamic vinegar for this salad, which is always a great combination with olives and makes a nice balance for the sweet fruit. To make the dressing even a bit more savoury, I added a few drops of Worcester sauce, though you can leave this out if you don’t have some in your pantry. Or be a little adventurous and us a little Tabasco instead – simply try what you like best! Continue reading
- 2 potatoes
- 1 small aubergine or 2-3 baby aubergines
- 2-3 tablespoons of natural joghurt
- olive oil
- lemon juice
- dried mint
Dice the potatoe and the aubergine. Heat some olive oil in a pan and roast the potatoes for 10 minutes with some salt and pepper. Then add the aubergine and some thyme and roast for another 10 minutes. Season to taste with paprica and lemon juice. In the meanwhile, mix the joghurt with some salt, garlic and dried mint and stir until creamy. Serve the roasted vegetables with the mint joghurt.
- 75g wholemeal spaghetti
- 75ml natural joghurt
- 1/2 teaspoon of dried mint
Cook the spaghetti with a pinch of salt. Mix the joghurt with the dried mint and season to taste with garlic and salt. When the spaghetti are done, drain the pasta and instantly mix it with the joghurt sauce.
Note: This is a perfect dinner for hot summer days, but I also enjoy it in every other season.