This delicious salad is packed full of flavour. You could add 75g goat’s feta cheese to make it a primal recipe and more classically Greek, but this is a nice variation without. I don’t need to tell you to use the freshest ingredients.
Paleo Greek salad
1/4 medium red onion, sliced
1 red capsicum, sliced
12 Kalamata olives, whole
8 cherry tomatoes
1 Lebanese cucumber, sliced
- Soak the sliced red onion in water for several minutes to take out the bite (optional).
- Combine in a bowl with the rest of the ingredients.
- Add the following dressing.
1 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/2 tsp oregano
- In a screwtop jar or bottle combine the olive oil, vinegar, oregano and season with a little salt and pepper. Shake well.
Fattoush is a salad from Syria containing tomatoes, lettuce and cucumber. It has a distinctive flavour from the sumac in the dressing.
This salad is brilliant. I even went back for seconds.
Sumac is a berry and the powder is a deep burgundy colour. The taste is salty and tangy and pleasantly fruity with no sharpness. It is used in Middle Eastern cooking as a souring agent instead of lemon or vinegar. It can be sprinkled on kebabs and other meats before cooking and used a garnish for salads. Sumac is available from Herbie’s Spices.
If you like them, add 2-3 radishes, halved. I don’t like them much so I’ve left them out. I’ve also left out the paprika as I’m intolerant to it. The dressing is garlicky – you have been warned!
1 pita bread
1 Lebanese cucumbers, halved lengthwise, cut into thin slices
Handful of cherry tomatoes, halved
1 red capsicum, cut into cubes
2 handfuls of lettuce leaves, torn
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
1 garlic clove, crushed
1 tsp sweet paprika (optional)
1 tsp sumac
1 tbsp olive oil
1 tbsp lemon juice
- Mix the dressing ingredients in a small bottle – shake to combine.
- Crisp the pita bread in a moderate oven or under a grill.
- Place all the vegetables and herbs in a large bowl. Break the bread into small, rough pieces into the bowl. Add the dressing and toss well with your hands.
Thank you to Herbie’s Spices for providing a sample.
We both thought that this recipe was delicious and that we’d cook it again. We used kale which came straight from our garden. Some minestrone recipes contain potato and pasta, but this one contains neither. It’s a winter version so it contains vegetables you’d harvest from your garden at this time of year. It’s quite a chunky dense soup so you may like to add more stock or water at the end to give you the right consistency. I liked it chunky and dense.
Winter minestrone soup recipe
2 Tbsp olive oil
1 medium carrot, roughly chopped
1 large red onion, coarsely chopped
2 storks of celery, coarsely chopped
1/2 head of garlic cloves, peeled
250g kale, chard or cavolo nero, coarsely chopped
a handful of parsley, finely chopped
400g can peeled cherry tomatoes, drained of most of their juices
425g can cannellini beans, drained and rinsed
500ml homemade chicken or vegetable stock
sprig of thyme or sage, chopped
freshly grated Parmesan
extra-virgin olive oil, for drizzling
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take approximately 20 minutes.
- Then add the garlic and the parsley. Stir in the tomatoes and cook for a further 10 minutes or until reduced.
- Add half of the kale leaves (or chard or cavolo nero), beans and the boiling stock. Bring to the boil then reduce the heat and simmer for 30 minutes.
- Add the remaining kale leaves (or chard or cavolo nero) and blanch briefly so they remain green and crisp.
- Stir in the thyme or sage and serve hot with Parmesan and a drizzle of extra virgin olive oil.
- Season with salt and pepper.
It’s amazing how a small thing like using curly carrot can make a very simple dish more exciting. We used a Veggie Twister to create the curly carrots – and trust me it’s effortless.
Curly carrot salad recipe
extra virgin olive oil
1/2 lemon, juiced
parsley, finely chopped
- Peel the carrot and then cut into three sections to fit into a Veggie Twister, and create spirals. Alternatively, you can use a grater.
- Make a dressing by mixing together the olive oil and lemon juice. Season with salt and pepper and parsley.
- Pour the dressing over the carrots and toss everything together.
A light whisked dressing of lime and olive oil is tossed into pawpaw and carrots and garnished with coriander and almonds. Pawpaw is great for digestion.
Sometimes I’ll add half a sliced avocado to the salad. You may like to add some fresh red chillies and fresh chopped basil to add more of a Thai flavour to this salad.
Yellow pawpaw salad recipe
1/2 yellow pawpaw, chopped
1 carrot, grated
1/2 lime, juiced
1 Tbsp of extra virgin olive oil
a couple of sprigs of coriander
1/3 cup of chopped almonds
- Add the prepared pawpaw and carrot to a serving bowl.
- Mix together the lime and olive oil to make the dressing.
- Gently stir the dressing through your salad. Set aside and leave to marinate for 15 to 30 minutes.
- When you are ready to serve the dish, top with the coriander and almonds.
Inspired by Mark Jensen’s Carrot, orange and blackcurrant salad in The Urban Cook. I’ve adapted his recipe and left out the red chilli and sherry vinegar, which he added although saying it was not in the traditional middle eastern version. I’ve also reduced the ingredients to serve one person. Mark recommends having the dish in Autumn when both oranges and carrots are in their peak.
1 Tbsp dried currants or raisins
1 carrot, peeled and grated
1 Tbsp olive oil
several fresh mint leaves, chopped
- Soak the dried currants or raisins in water to make them easier to digest.
- Cut the top and bottom off the orange, and then cut off the rest of the skin to ensure all of the white pith has been removed. Cut the orange into segments. Add any juice and the segments to serving bowl.
- Peel and grate the carrot and add to the bowl, along with the mint, drained currants and olive oil.
- Mix all the ingredients to together and season with salt and pepper.
This coriander pesto is used for the removal of heavy metals, such as aluminium, lead and mercury. Have two teaspoons per day for three to four weeks for chelation, making sure to also drink two litres of water and have lots of fibre to allow the metals to be flushed out.
Coriander pesto recipe
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 cups fresh coriander
4 cloves of garlic
2/3 cup extra virgin olive oil
4 tbsps lemon juice
1/2 tsp Celtic sea salt
- Soaks the nuts and seeds in water overnight to improve digestion.
- Process the coriander and olive oil in a food processor.
- Add nuts, seeds, garlic, salt and lemon juice.
- Mix until the mixture is finely blended into a paste.
- Store in a glass jar in the refrigerator.
The markets were quiet today – just how I like them. I was able to pay straight away (without queuing) and no bumping into dogs, prams and market trolleys. The ingredients for this salad are made from purchases from the same stall where the owners play music to their vegetables. I’m hoping this salsa makes me sing all afternoon.
Market salsa recipe
1 cucumber, small
a handful of tomatoes
3 capsicums, one of each colour
1 tbsp extra virgin olive oil
several leaves of fresh basil
a few strands of chives
- Peel the skin off the cucumber and dice. Dice the tomatoes and capsicum (red, orange and yellow). Add them to a serving bowl.
- Add the lime juice and extra virgin olive oil with the chopped herbs as a dressing. Mix together and serve.
You’re probably wondering why there is even a recipe here for tomato salad. A few extra simple steps make all the difference from a soggy mess into something tasty.
We have used heirloom black Russian tomatoes in this dish. Any type of tomato will do, but make sure it is ripe and flavoursome. Consider varying the fresh herbs to whatever you have in the garden. Finely chopped shallots would also be suitable.
The dressing is a little on the generous size, so leave it in a glass jar in the fridge if you end up with too much dressing to tomato ratio (like I did).
Tasty tomato salad recipe
parsley, finely chopped
basil, finely chopped
2 tbsp extra virgin olive oil
1 tsp red or white wine vinegar
- Slice the tomatoes and place them in a colander over a bowl to collect the excess juices. Sprinkle lightly with salt. Leave to drain for 15-30 minutes. Stir occasionally, but there is no need to press them.
- Arrange tomato slices on your serving dish. Top with the parsley and basil leaves.
- Mix the olive oil and vinegar together in a cup and then sprinkle the dressing over the salad.
- Leave to stand at room temperature for at least 10 minutes before serving.
We have harvested a few tomatoes already, although I’m going to confess these are just some bought ones. Tomatoes are called ‘pomodoro’ in Italian which means ‘golden apple’. This method of quick roasting leaves them retaining their shape. They were still watery and ideal as as a side served with the risotto. They were like a fresh fleshy tomato sauce.
- Preheat the oven to 220°C.
- Place tomatoes on a lightly greased baking tray.
- Season with olive oil, salt and balsamic vinegar.
- Place in the oven for 20 minutes.
Alternative: If you have more time and would like to slow roast your tomatoes. Slice them in half. Change the oven temperature to 175°C, and leave them for 2-3 hours. Keep them moist with the olive oil. The liquid will have reduced and they will be crisper.