Tag Archives: salad

Cauliflower steaks with couscous and red cabbage salad

After we came back from our holiday in Krabi, we’ve been kind of lazy with our work. It’s nice to chill out every once in a while, but when it’s too long of a lounge you feel a bit frustrated with your lack of progress. And on the fifth day of sluggishness productivity came to light! We managed to write like 6 pieces of work, sort through hundreds of photos, and make this beautiful meal out of nowhere.

vegan cauliflower steaks

So, okay, this is vegan, and quite healthy. It’s too easy to make, and you can adjust the spiciness. For the protein-heads out there (including myself), just chuck a few pieces of firm tofu in the pan with the cauliflower.

For one person you’ll need:

A cauliflower

50 g dry couscous (more if you’re hungry) – replace with quinoa for gluten free version

4 cloves of garlic

A few fresh chillies

Salt, pepper, 1 tbsp oil

Ground coriander (optional)


For the salad:

1/5 of small red cabbage

½ of small carrot

Handful of sunflower sprouts

1 garlic clove

Juice of ¼ of a lime

Salt, pepper, 1 tsp oil



  1. Cut the cauliflower in half, making sure each side has a bit of the centre stem left. Then cut a ‘steak’ about 1 cm thick from each side of the cauliflower. Make sure all pieces hang on to the stem so it doesn’t fall apart.
  2. Heat a pan with a tablespoon of oil, throw in your steaks together with a few smashed garlic cloves and a chilli or two (I removed the chillies from the pan this time, but the hot air in the kitchen still made me cough).
  3. Turn over once the bottom gets a bit of a char. If you have a grill – all the better, as you can use less oil.
  4. While waiting for the steaks just put a tiny bit of salt, pepper to the couscous, and pour hot water to cover it. The water level should be just above the grains. I also put a sprinkle of ground coriander as it gives it a nice aroma. Two minutes in, it should be ready.

red cabbage sunflower sprouts salad

To make the salad:

  1. Grate the carrot and garlic, slice the cabbage and cut the sprouts. (Sunflower sprouts work well for me because they are even crunchier than the carrots and are not too bitter or sweet).
  2. Squeeze the lime, add a tiny bit of oil, and a sprinkle of salt and pepper. When I cut the lime, I just cut the side of it, as you can see in the picture with the red chillies. This way you don’t have to worry about the lime seeds, as they’re all in the center, which we’re not touching!

There you have a nice and quick meal which you can take to work the next day. However the salad won’t taste as good even if you keep it in the fridge. Bon apetit!

vegan cauliflower steaks

Couscous, feta and olive salad

Spinach and ricotta ravioli in a creamy butter sauce, crispy rosemary potatoes, chocolate-layered fresh cream profiteroles… All ready within minutes, all to be found at the chilled isle of your local supermarket, and all for a ridiculously low price. Sometimes it’s just too easy to fall into the habit of eating processed foods.

Does that mean that you shouldn’t eat them? No. Are they all bad for you? Absolutely not. But even though it’s a convenient way to bring a tasty dish to the table, there’s something about homemade foods that make a weeknight dinner an occasion.

couscous feta olive salad

In my view, making food is art. It’s one feeling looking at it, and another actually being an artist. It’s about finding the right balance of taste and presentation, consequently rewarding you with a sense of achievement, recognition from your guests, or just satisfying hunger. There is also an element of challenge to it as it requires the use of a number of skills including creativity, planning, and time management.

Couscous feta olive salad

By no means is this recipe a challenge, it’s really just one of the many examples of effortless ways to have a quick tasty dinner (and lunch the next day).


1/2 cup couscous (replace with quinoa for gluten free version)

3/4 cup boiling water

A handful of olives

A handful of cherry tomatoes

50g crumbled feta cheese

A couple tablespoons olive oil

A crack or two of black pepper



1. Pour boiling water over couscous and leave to stand for a couple of minutes. For an extra kick toast couscous with garlic before adding water.

2. Once couscous is ready, combine the ingredients in a serving bowl with a touch of black pepper and olive oil and you’re done!

Couscous feta olive salad

Camembert and caramelised apple salad

It is true what Bryan Adams has taught us – “You don’t know what you’ve got ’till its gone”. For a food lover like myself, it has been way too long without a cooking facility. Six. Bloody. Months. Only during times like these you realise what you really enjoy in life –
cooking. And cheese.
Man I love cheese! This week Auste and I bought 3 tubs of goats’ cheese, five packets of mozzarella, a round of camembert and a block of gouda… We didn’t really think about the fact that cheese has an expiry date, and we’re just two small people. So with all the cheesy stuff going on, we decided to make a cheese salad.
Today I had the last day of school before the Christmas break and I asked Auste to prep all the ingredients so we could take a photo before it gets too dark. I get home, and guess what? She asks if I could help prep everything before it gets too dark!
We finished just in time for a beautiful sunset and really enjoyed the meal.
The sweetness of the caramelised apple goes very well with peppery rocket leaves. Soft and flavoursome camembert goes well with the crunchy garlic bread. All of those things combined make a really simple ‘gourmet’ dinner.
small baguette, cut into 1cm slices
1 tablespoon olive oil
2 teaspoons crushed garlic
1 tablespoon butter
2 teaspoons brown sugar
2 apples cut into wedges
handful of rocket salad
100 g camembert cheese, cut into thin wedges
1 tablespoon balsamic vinegar
optional – handful of grapes for a lighter taste
1. Brush the bread with oil and garlic and grill for a few minutes until golden. (add a touch of salt and pepper)
2. Heat butter and sugar in a pan over medium heat.
3. Add the apples and sauté for 2-3 minutes until light golden.
4. Arrange all of the ingredients onto a serving platter and drizzle with the remaining butter from the pan and a touch of balsamic vinegar.
Camembert salad

Weekend market special: fig, mozzarella and basil salad

I’m not sure what kind of markets do people go to on weekends, but when it is a Saturday – I’m at my local market in Leeds city centre. If you have ever been, you’re familiar with the constant shouting of what seems to be “…all these [something] for a £1!!…” As this comes from proper Yorkshiremen I can never really understand what they’re selling… until I see the sign “2 boxes of figs £1“. I had never tried figs before…

So I found this recipe in a magazine and wanted to share with you all. Personally I would swap mozzarella for feta as it was lacking that savoury touch to the figs. Otherwise it is very refreshing and easy to make.


1 lemon, juiced
5 tbsp oil
2 tbsp mint leaves
3 tbsp basil leaves
70g rocket salad
9 figs, halved/quartered
300g mozzarella, torn
squeeze of balsamic glaze


1) Mix lemon juice and oil, add salt and pepper to make the dressing;
2) Toss everything together with the dressing and squeeze a bit of balsamic glaze on top.
Couldn’t be more complicated!

This could serve up to 6 as a starter. Sharing is caring.