Steamed Potato Salad with Beetroot Dressing

salad with beetroot dressing

Once again we’re in the middle of a summer heatwave. It’s been 40 degrees here for the last few days so we need some refreshing salads to cool down. This salad was just what I needed the other day, the dressing complemented the potatoes perfectly. I bought a packet of baby potatoes in the supermarket which were ready for steaming. You just put the packet in the microwave without opening it or anything cook for 8 minutes and you’re ready to go. But if you don’t want to do it that way you can easily cook the potatoes on the stove it’ll take about 5 more minutes.

salad with beetroot dressing

Hope you enjoy this salad as much as we did!

Steamed Potato Salad with Beetroot Dressing

Preparation Time: 7 minutes (+ soaking time)       Servings: 2 people                              Cooking Time:         8 minutes                                                                                                        Total:                         15 minutes

10 baby potatoes

Cherry tomatoes

Salad leaves


For the dressing:

25g sunflower seeds

2 cooked beetroot

3 tbsp balsamic vinegar

Salt to taste

1. Soak the sunflower seeds for at least 2 hours in filtered water.

2. Steam the potatoes. I did mine in the microwave which took 8 minutes. Or you can do them on the stove which takes about 15 minutes.

3. On a plate place the salad leaves, the potatoes cut in half, the cherry tomatoes and the radishes cut into slices.

4. Drain the sunflower seeds. Place all the ingredients for the dressing in a blender and blend.

5. Serve. Either drizzle over the salad or serve on the side.

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Leek, Broccoli and Sundried Tomato Risotto


It’s no secret I love Italian food and I don’t just mean pizza and pasta, there’s a whole lot more to this mediterranean neighbour´s fare. Risotto is a great staple and is totally versatile as you can change the veg according to season, personal preference and / or whatever’s in your fridge. So without further ado I leave you with this classic rcipe.


Leek, Broccoli and Sundried Tomato Risotto

Preparation Time: 10 minutes                     Servings: 4 people                              Cooking Time:        30 minutes                                                                                                      Total:                         40 minutos

1/2 onion

1 clove of garlic

1 leek

1/4 broccoli


4 sundried tomatoes

1 tbsp extra virgin olive oil.

1 cup brown rice

1 vegetable stock cube

boiling water

Optional toppings:

Parmesan cheese

Nutritional yeast

Chopped walnuts

sunflower seeds

1. Dice the onion and garlic. Chop the leek into rounds and the broccoli into florets.

2. Saute the onion and garlic in the oil with a pinch of salt until transparent.

3. Add the rest of the vegetables and saute for 5 minutes.

4. Add the rice and stir in the pan for two minutes.

5. Add the boiling water and the stock cube. Enought water to cover everything in the pan by about 1cm.

6. Chop the sundried tomatoes and add to the pan.

7. Cook for about 20 minutes or according to the instructions on the rice packet.

8. Whenever you see that almost all the water has evaporated add some more and give everything a stir.

9. Serve with the toppings of your choice

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Roast Vegetable Bowl with Tofu

roast veg and tofu bowl

Although you need to leave the veggies in this bowl to roast for a while, leave is definitely the operative word. Once you’ve prepped you’re veggies and put them in the oven you’re free to do whatever you want until the last minute when you make the crunchy tofu and its savoury sauce from the other week to go on top. I’ve topped this bowl with the tofu in miso and tahini sauce to make it a complete meal and used the left over sauce to cover the roast vegetables, adding not only flavour but all the goodness contained in miso (probiotics amongst other things) and tahini (calcium rich).

My husband claims not to like sweet potato but he ate this and commented on how much he enjoyed it! I hope you enjoy it too!

roast  veg

Roast vegetable bowl with Tofu

Preparation Time: 10 minutes                     Servings: 2 people                              Cooking Time:        45 minutes                                                                                                      Total:                         55 minutos

4 small sweet potatoes

1/2 courgette

1/2 broccoli

1 tsp dried thyme

1 tsp garlic powder

4 tbsp extra virgin olive oil


Tofu with miso and tahini sauce

1. Peel and dice the sweet potatoes.

2. Mix the olive oil, thyme, garlic powder and a pinch of salt in a bowl. Add the sweet potato and mix well.

3. Preheat the oven to 200ºc. Line a baking tray with baking parchment.

4. When the oven is hot enough spread the sweet potatoes out in a single layer on the baking parchment and place in the oven.

5. Dice the courgette and cut the broccoli into florets.

6. Add to the bowl where the cubes of sweet potato were before. Mix with the left over seasoning in the bowl.

7. Once the sweet potatoes have been in the oven 15 minutes, move them around on the baking tray, then add the rest of the vegetables. Bake for 30 more minutes.

8. Make the tofu with miso and tahini sauce while your vegetables are roasting.

9. Serve the bowl of roast veg topped with tofu and the miso and tahini sauce drizzled over the tofu and the vegetables.

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