Grilled Chicken and Corn Salad Recipe


– 400g chicken breast
– 350g of corn
– 10 cherry tomatoes
– 1 small onion
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper

– 1 teaspoon curry paste
– 1 teaspoon of white vinegar
– 1 teaspoon of mustard
– 1 tablespoon soy sauce
– Salt pepper


– Cut the chicken breasts into fine fillets.
– Prepare the marinade: in a bowl mix the curry paste, vinegar, mustard, soy sauce, salt and pepper, add the chicken fillets and coat them with this marinade, let them marinate for 1 hour.
– Place chicken fillets on barbecue grill and grill on each side, turning occasionally until well cooked.
– Cut the grilled chicken fillets into strips.
– Drain the corn.
– Peel the onion and cut into small cubes.
– Wash the cherry tomatoes and cut them in half.
– In a bowl mix the olive oil, lemon juice, salt and pepper.
– Mix corn, onion, cherry tomatoes in a bowl, add sauce dressing, mix well.
– Put the corn preparation in the center of the serving dish and surround with chicken strips, sprinkle with chopped parsley.
– Serve immediately.

Salad with Peppers and Fried Zucchini Recipe


– 4 green peppers
– 3 tomatoes
– 2 courgettes
– 1 clove garlic, chopped
– 1 teaspoon of harissa
– 1/2 teaspoon of cumin
– 1 teaspoon of sweet pepper
– Frying oil
– Salt


– Wash and cut the tomatoes in half and fry in hot oil on both sides, mashed using a vegetable mill.
– Fry peppers in hot oil on all sides, remove seeds, peel and cut into squares.
– Wash the zucchini and cut into pieces and fry in hot oil until golden.
– Put the tomato puree, fried zucchini squares, fried pepper squares, chopped garlic, harissa, seasoning salt, cumin, sweet pepper in a deep frying pan and cook over low heat until light, Obtaining a thick sauce.
– Serve immediately.


Vegetable Salad Recipe

For the Vegetable Salad :

Vegetable Salad


• 2 carrots
• 2 potatoes
• 100g of diced mortadella
• 50g canned mushroom
• 2 cups dressing sauce
• 1 tsp of mayonnaise
• ketchup


• Peel and dice the carrots and potatoes.
• Cook these vegetable pieces in boiling salted water for 15 minutes. Then drain them.
• Put the pieces of potatoes, carrots and mortadella in a bowl. Add the mushrooms, sprinkle with dressing sauce.
• Garnish with mayonnaise and ketchup.
• Serve as fresh


Recipe Rice salad, lentils and peas

For the Rice salad :

Rice salad


– 2 teaspoons of rice
– 1 tablespoon lentils
– 80g of shelled peas
– 60g of cooked white fish
– 4 pickled cornichons
– 30g of basil
– 3 tablespoons olive oil
– 2 cloves garlic
– The zest of 1 lemon
– Salt pepper


– Cook the rice, lentils and peas in a large saucepan of boiling salted water until all are tender, then drain and refresh under cold water.
– Add garlic, basil, olive oil, lemon zest, salt and pepper to a blender and mix.
– Place in a bowl the rice mixture, the pieces of pickles, the fish cut into pieces, add the sauce of basil and mix well.
– Serve immediately.


Hot Grilled Peppers Salad Recipe

For the Hot Grilled :

Hot Grilled


– 2 green peppers
– 2 red peppers
– 2 tomatoes
– 1 clove of garlic, grilled and crushed
– 1 chilli pepper
– 1 teaspoon chopped coriander
– 4 tablespoons of oil
– 1/2 teaspoon of cumin
– 1 teaspoon of sweet pepper
– 4 gherkins cut into slices
– Some black olives
– Salt


– Grill the peppers on the barbecue or on the fire, until the skin is completely blackened, put them in a plastic bag and close the bag and let cool, peel the peppers without washing, remove the seeds And cut them into cubes.
– Grill the tomatoes on the fire, peel and dice.
– Add the oil, crushed garlic, chopped coriander, chopped pepper, season with spices and cook for 15 minutes, stirring constantly with a spoon. Until the peppers are melted.
– Serve the pepper salad in a dish and garnish with the pickles and black olives.

Source :

Lamb shanks with giant couscous salad

Lamb shanks with giant couscous salad

Lamb shanks


1/2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground coriander

50g olive oil

1 tsp ras-el-hanout (Moroccan ground spice mix)

20g sherry vinegar

5 g dijon mustard

1 tsp spice mix (above)

2 lamb shanks

2 springs rosemary

700g lamb stock (original recipe calls for 1.5kg)

200g giant couscous

1 onion, finely diced

1 1/2 tsp spice mix (above)

1/2 tbsp ras-el-hanout


olive oil

5g parsley leaves, roughly chopped

1 sprig mint, roughly chopped

1 sprig basil leaves, roughly chopped

1 pomegranate, deseeded.



For spice mix, mix the ground spices together thoroughly.

For vinaigrette, gently heat 10g olive oil in a small saucepan with the ras-el-hanout for 3-4 mins. Remove from heat

and whisk in remaining olive oil, sherry vinegar, mustard and 1 tsp of spice mix. Set aside

For the lamb, Heston recommends cooking the lamb with 1kg of stock for 4 hours in the oven at 100C which takes

wayyyy too much time. I cooked the lamb shanks in 500g stock and cooked in a pressure cooker for 40 mins. Allow to

cool at room temperature. When cool, shred meat and set aside. NOTE: Do NOT be tempted to shred the meat when

it is still hot, this dries out the meat and makes it stringy.

Reduce stock to 200g over high heat or if you’re short for time like me, measure out 200g of the stock and cheat by

adding a stock cube and use the remaining  stock (slightly less than 300g) to cook your couscous later. Remove from

heat and put in the rosemary sprigs to infuse for 10 mins. Strain and discard rosemary.

Add reduced stock to shredded lamb and sprinkle with ras el hanout and 1 tsp of spice mix.

Saute onions with a bit of olive oil until tender (7-10 mins), sprinkle with 1/2 tsp spice mix and season with a bit of


Coat the bottom of saucepan with a thin layer olive oil, add giant couscous and saute over medium heat until the

grains are golden (about 7-10 mins.) stirring constantly. Then add 500g lamb stock and bring to a boil. Cook for 6-7

minutes until al-dente then drain. Mix couscous with vinaigrette

To serve, mix couscous, lamb, sauteed onions and most of pomegranate seeds and chopped herbs (save some for

garnishing each plate). Season with salt and pepper to taste. Plate and sprinkle on remaining pomegranate seeds and




Moroccan-style chickpea and carrot salad

For the Moroccan-style chickpea and carrot salad

chickpea and carrot salad


  • 2 medium carrots, peeled and grated
  • 400g tin of chickpeas, drained and rinsed
  • 60g dried apricots / 65g dried prunes, chopped

For the dressing:

  • 1 tbsp Clarks Fruit Syrup (or honey)
  • Zest and juice of a small lemon
  • 1 tsp ras el hanout
  • 1/2 tsp ground cinnamon


1. Mix the grated carrot, chickpeas and chopped dried fruit in a large bowl.

2. In a separate bowl, mix all of the ingredients for the dressing.

3. Add the dressing to the salad and mix well before serving.


Radish Salad Recipe

For the Radish Salad Recipe: 

Radish Salad


  • Red radishes. Good quality in-season radishes always have great greens attached to them. You may use arugula, kale, watercress or romaine lettuce. Regular lettuce will work but it has no flavor and no character.
  • Fennel, chopped thinly (you may use red onion if you can’t get fennel.
  • Carrot, grated


  • Extra virgin olive oil, 1 teaspoon
  • wholegrain mustard, 1 teaspoon
  • 1 teaspoon of honey
  • 1 teaspoon of fresh lime/lemon juice
  • pinch of salt
  • few grinds of black pepper

Whisk the dressing ingredients together and pour over the salad, toss and serve.


Rich Salad… the Nigerian Way Recipe

To make this ‘Nigerian salad,’ here’s what you’ll need:


1 medium sized cabbage
3 whole carrots
2 medium sized cucumbers
1 can sweet peas
1 can sweet corn
2 cans tuna fish
1 can Heinz baked beans (has to be Heinz, African stores have this)
4 hard-boiled eggs
1 small garlic clove
Dressing: Heinz Salad Cream (has to be this, from your African grocer as well)

**The method to making this salad is layering.**

1. Quarter the cabbage, then slice thinly (remove the hard white parts). Peel the cucumber and grate using the small side (sieve to drain juice). Scrape carrots and grate using small side. Mix cabbage, cucumber and carrots together… set aside (this should make 2 1/2 layers).

2. Slice garlic clove thinly/rub around the tin foil pan or salad bowl, discard or mix w/ cabbage. Remove lids from cans, shell eggs, set aside.

3. Layer cabbage mix on bottom of foil pan. Spoon peas and corn on the cabbage mix. Slice 2 eggs and layer on peas and corn. Spoon baked beans and 1 can tuna fish over eggs.


4. Layer cabbage mix, remaining peas, corn, eggs, baked beans and tuna fish again (in said order). Layer remaining cabbage mix over. Cover and refrigerate till cold.

It can be eaten alone, but is mainly eaten with fried rice.

**Some add the salad cream and mix all together, but I prefer the dressing served individually.**



Couscous and Roasted Vegetable Salad


  • 20 ml olive oil
  • 150 g cherry tomatoes
  • 150 g butternut, cubed
  • 120 g baby marrows,
  • diced 1 green pepper,
  • cut into strips 4
  • sprigs thyme 2
  • cups water 1
  • Knorr Vegetable Stock Pot
  • 275 g couscous
  • 100 g mozzarella cheese,
  • cut into chunks 200 g mixed salad leaves
  • 10 ml Knorr Light Fren
  • Method

1. On a baking tray,

toss together the oil,

tomatoes, butternut,

baby marrow,

green pepper and thyme

. 2. Roast in a preheated 180°C oven for 40

– 45 minutes or until the vegetables are cooked.

3. Boil the water and dissolve the vegetable stock pot into it.

4. In a bowl, pour the boiling water over the couscous and allow to stand until all the liquid has been absorbed.

5. Arrange the couscous in the bottom of a serving dish,

dot with chunks of mozzarella

a layer of cooled, roasted

vegetables and lastly the salad leaves.

6. Drizzle with salad dressing and serve




Chicken,Grape and Pecan Salad


4 boneless chicken breasts,

cooked and diced

1 cup seedless red grapes, halved

½ cup roasted pecan nuts,

roughly chopped

1 red onion, finely diced

½ cup mayonnaise

½ cup Knorr Creamy Garlic & Herb Salad Dressing


1. Mix the chicken breasts

grapes, pecan nuts, red onion

mayonnaise and salad dressing until well combined.

2. Stir through the rocket leaves,

transfer to a salad bowl and serve.

3. This salad can also be used to stuff pitas or served on le


Chicken,Grape and Pecan Salad


  • 4 boneless chicken breasts, cooked and diced
  • 1 cup seedless red grapes, halved
  • ½ cup roasted pecan nuts, roughly chopped
  • 1 red onion, finely diced
  • ½ cup mayonnaise
  • ½ cup Knorr Creamy Garlic & Herb Salad Dressing
  • 30 g rocket leaves


1. Mix the chicken breasts, grapes, pecan nuts, red onion, mayonnaise and salad dressing until well combined.

2. Stir through the rocket leaves, transfer to a salad bowl and serve.

3. This salad can also be used to stuff pitas or served on lettuce leaves.



Moroccan raw carrot salad

  • Carrots
  • 2 pounds carrots, peeled and shredded in a food processor.
  • 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
  • Dressing
  • ¼ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice (about 1½ lemons)
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • Parsley sprigs to garnish
  1. Put shredded carrots and chopped parsley in a large bowl
  2. Make dressing Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  3. Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  4. Note: This salad can be stored in an airtight container in the fridge for several days.


Vegetable salad recipe

How to make Nigerian vegetable salad

• Prep time:
30 minutes
• Meal type: Appetizer
• Misc:         Serve chilled

• 1 medium sized cabbage
• 1 small cucumber
• 5 lettuce leaves
• 3 medium sized carrots
• 3 small tomatoes
• 1 medium sized green bell pepper
• 2 cups sweet corn
• 1 cup green peas – salted, boiled
• 2 cups macaroni – salted, boiled
• 4 eggs – hard-boiled
Step 1: Rinse the cabbage and chop. Slice the cucumber into 2 from the middle, remove the seeds, rinse and chop. Rinse the lettuce, tomatoes, green bell pepper & carrots, chop.
Step 2: In a medium sized bowl, combine the whole ingredients together and mix everything together. Pop it into the refrigerator to chill and also prevent it from getting sour.
Step 3: To serve, simply dish out into small bowls and drizzle some salad cream or mayonnaise over it. Serve alone as an appetizer or as a side with any rice dish.

Abacha African Salad Recipe (Abacha ncha with Ugba)

• 2 cups Palm oil
• 1 Seasoning cube
• 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
• 2 Dry Pepper, ground
• 1 tsp. Ogiri
• 1 tbsp. potash « Akaun »(powdered)
• 1 large sized Pomo / Kanda (cow hide)
• 4 Handfuls Abacha
• 1 wrap/cup Ugba (Ukpaka)
• 4 tbsp. Crayfish « ground » – Optional
To garnish 
• Dry fish, Fried fish, or Pomo(As desired)
• 1 large Red Onion
• 4 Garden eggs
• 3 Utazi leaves (Gongronema latifolium)
Step 1: Dissolve the potash in a small bowl of luke warm water. Stir well and set this aside.
Step 2: Place the dry Abacha in a medium sized bowl. Pour boiled water over the abacha in the bowl. Leave to soak in a bowl of water for about 20 mins. This helps soften as well as increase it’s size. Once it’s soft enough, leave to drain in a sieve
Step 3: For this, i’d be using kanda also known as pomo. If you buy from the local market, you need to clean it properly. To clean, get an iron sponge and scrub the inner part thoroughly With a sharp knife, scrape the outer part also then rinse. Cut it up into smaller pieces then place in a pot of water. Add salt to taste then leave to boil for about 10 mins. Drain off the water then set aside.
Step 4: Rinse the Ugba, Wash and chop the utazi leaves, Wash the garden eggs and chop if you like, Slice the onion rings.
Time to make the Abacha
Step 5: In a pot, pour in the palm oil. Add the potash mixture with a sieve making sure you don’t pour in the residue along with it. Stir consistently till the palmoil and potash mixture turns into a yellow paste
Step 6: Add the salt to taste, crushed seasoning, Ogiri paste, ugba (ukpaka), dry pepper,pomo, Crayfish,ground ehu , then stir very well till the mixture is well incorporated.
Step 7: Finally, gently add the drained abacha into the mixture and mix thoroughly till it’s well incorporated. At this point, the Abacha is ready to be garnished and served BUT………….
If you like your abacha warm as some people do, you can heat it up a little on a burner.
Step 8: Garnish with the sliced Utazi (Its quite bitter so i’d advice you use sparingly), Garden egg, Onion rings and Fish
Serve with a Cup of palm-wine for that breath taking feel 😉

Spicy Chicken with Zesty Rice Salad


For the Spicy Chicken

1 pound Chicken Breast, sliced

2 tablespoons Olive Oil

2 tablespoons Lemon Juice

2 teaspoons Balsamic Vinegar

1 tablespoon Paprika

½ teaspoon Ground Cumin

Salt, to taste

1 Red Chilli, finely chopped

2 Garlic Cloves, peeled and finely chopped

For the Zesty Rice Salad

Few handfuls Boiled Rice, cold

½ bag Baby Spinach Leaves, sliced

3 Carrots, peeled and grated

1 bunch Spring Onions, finely chopped

Handful Fresh Coriander, finely chopped

Few Cherry Tomatoes, halved

½ Cucumber, cubed

2 Red Chillies, finely sliced

Salt and Black Pepper, to taste

2 tablespoons Cider Vinegar

4 tablespoons Olive Oil

4 teaspoons Honey

Zest of 4 Limes

Juice of 2 Limes


For the Spicy Chicken, place the chicken and all the marinade ingredients into a large bowl, and leave in the fridge for as long as you have.

For the salad, put the cold rice, spinach, carrots, spring onions, fresh coriander, cucumber and cherry tomatoes into a large bowl and mix well.

To make the dressing, into a small bowl, add the red chillies, salt, black pepper, cider vinegar, olive oil, honey, lime zest and lime juice. Whisk well.

Pour the dressing over the salad, and mix well. Set aside.

To cook the chicken, take a large pan, and heat up.

Add the chicken along with all the marinade, and bring to the boil.

Simmer, cover and leave to cook for about 30 minutes or until the chicken is fully cooked.

Turn the heat up for a few minutes, and dry out all the excess liquid – the chicken is now ready!

Serve the Spicy Chicken on a bed of the Zesty Rice Salad, and enjoy!


Spicy Grilled Chicken Salad + Creamy Coriander Dressing.


For the Spicy Grilled Chicken

2 large Chicken Breasts, sliced lengthways through the middle

1 teaspoon Salt

½ teaspoon Crushed Red Chilli

½ teaspoon Garlic Powder

1 and ½ teaspoons Paprika

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

1 teaspoon Ground Coriander

½ teaspoon Black Pepper

1 teaspoon Cornflour

Good glug Vegetable Oil

For the Creamy Coriander Dressing

1 cup (8 ounces/226 grams) Fresh Coriander, roughly chopped

½ cup (4 ounces/113 grams) Plain Yoghurt

1 Garlic Clove, roughly chopped

1 Green Chilli, roughly chopped

Juice of ½ Lime

¼ cup (60ml) Olive Oil

1 and ½ teaspoon White Wine Vinegar

Salt, to taste

For the Salad

Lettuce, sliced

Carrots, grated

Cucumber, sliced

Tomatoes, sliced

Pickled Jalapenos, sliced


To make the grilled spicy chicken, simply mix all the ingredients together. Leave to marinade for a few hours or overnight, if you can.

To grill the chicken, heat a grill pan or a frying pan over a medium heat and cook the chicken in batches until cooked through and golden – about 10 minutes or so. Set aside.

For the dressing, place all the ingredients in a small blender and blitz until smooth. Taste and adjust seasoning, if needed.

For the salad, prep the veggies. Put them onto a platter, slice up the chicken and place on top. Drizzle with dressing and serve up!


Cranberry Kale Salad

  • 6 cups finely chopped kale
  • 2/3 cup dried cranberries
  • 3/4 cup toasted pecans
  • 1/2 large red onion thinly sliced
For the Fat Free Creamy Lemon Thyme Dressing
  • 3/4 cup fat-free Greek yogurt
  • 1 clove very finely minced garlic or 1/2 tsp garlic powder
  • zest of 1/2 large lemon finely minced
  • juice of 1/2 large lemon or maybe a little more if necessary
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey or to taste
  • 1 tsp fresh chopped thyme or 1/2 tsp dried thyme
  • pinch or two of salt and pepper to season
  • 1/2 tsp smoked paprika optional
  1. Arrange the salad ingredients on a platter or on 4 individual dinner plates. (If you prefer to dress/toss your salad first, then add them all to a large bowl.)
To prepare the dressing
  1. Simply whisk all of the ingredients together until well combined.You can make this dressing a couple of hours or a day ahead if you like. The flavours tend to meld together better if made a little. in advance.
  2. courses lunch, dinner


Chicken marinade in chilli garlic oil with chickpea greek salad + minty greek yogurt

A Simple List of Ingredients:

1. Olive Oil
2. Garlic
3. Dried Red Chilli Flakes
4. Chicken Breast Strips
5. Lemon
6. Salt and Pepper
7. Fresh Coriander
8. Cucumber
9. Cherry Tomatoes
10. Pitted Green Olives
11. Fresh Basil
12. Feta
13. Red Onion
14. Tinned Chickpeas

15. White Wine Vinegar
16. Greek Yoghurt
17. Fresh Mint

Bismillah, let’s begin!
And, we begin by making the chilli garlic oil which could not be easier. Three ingredients, one pan and a few minutes, and we’ll be done. If you want an oil with extra spices, try the one in this recipe.
Take a deep saucepan and measure out 125ml (1/2 cup) Olive Oil. I used the olive oil for cooking and a vegetable oil would be fine too.

Pour the oil into the pan.

So, we have the oil part. Now for the chilli. I used dried red chilli flakes. These are a lot less intense than red chilli powder.

Take 1 tablespoon Dried Red Chilli Flakes. Adjust the measurements according to how spicy your chilli flakes are.

Add the chilli flakes to the pan.
We have the oil and the chilli. Now, for the garlic. Take 5 Garlic Cloves.

Give them a peel and a smash with the back of a knife. We don’t want to chop the garlic because it’ll be too strong.

Add the garlic to the pan.

Give everything a quick stir.

Place over a medium heat and let it come to a low boil.

This is when the oil begins to bubble. The garlic will start to cook and the oil will be very reminiscent of a tarka used in daal.

Cook the oil for 3-4 minutes until the garlic is fragrant and lightly browned.

Like so!

Pour the oil into a bowl and let it cool completely. This is great to make ahead and it will keep, covered tightly, in the fridge for a few days.
It also is great in salad dressings but we ….

… are going to marinade chicken with it. In this picture, the oil looks a little different because it’s been in the fridge overnight and solidified. A quick stir soon sorted it out though.
For the chicken, take 560 grams (1 pound 3 ounces) Chicken Breast, cut into strips.

Place into a mixing bowl.
Take the cooled chilli garlic oil. If it’s solidified, give it a stir and it’ll be fine.

Add 3 tablespoons Chilli Garlic Oil, or to taste. Remember, the oil will be quite strong on its own but with the chicken, it’ll be fine. Chicken can take it!
Then, grab 1 Lemon.

Slice it into thin rounds and add to the bowl.

Season with Salt and Pepper, to taste. I used 1 teaspoon Salt and 1/4 teaspoon Pepper.
Finally, take a handful Fresh Coriander.

Give it a chop and add to the bowl.

Stir well.

Cover and set aside to marinade for a few hours and even better, overnight!

30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.
Take a large frying pan and set it over medium heat. When it’s hot, add the chicken along with all the marinade.
There’s no need to add any extra oil because there’s plenty in the marinade.

Let it bubble for a minute or two.

Then, cover with a lid and set the heat to the lowest. Let it cook for 15 minutes or until the chicken is fully cooked.
Uncover the pan and it’s time to dry out all the excess liquid.
Turn the heat up and stir-fry until the liquid has dried out …
… like this! You can keep it as saucy or as dry as you like. And, that’s it! Keep it warm whilst we make the chickpea Greek salad.

Side Note Thing: the recipe that I adapted, baked the chicken in the oven. Feel free to do that too.

To make the chickpea Greek salad, it could not be easier than gathering your ingredients together, giving the dice, pouring in a simple dressing and giving everything a toss.
So, take a big bowl and let’s do this!
First up, cucumber. I love cucumbers – there a must in every salad I make.

Take 1/2 Cucumber and give it a dice.

Throw it into the bowl.
Next, cherry tomatoes! These are another fave and let’s be honest, you’re missing out if you don’t use them. They’re in season and so sweet.

Take 15 Cherry Tomatoes and slice them in half.

Toss them in.
Oh my gosh, next, we have olives! I’m not the biggest olive fan but I put them because my dad eats them like they’re sweets and because they add a pickled, saltiness to everything.

Throw in about 4 tablespoons Pitted Green Olives.
Next, fresh basil. We’re harvesting this from two plants that are growing non-stop this summer. If you don’t want to use basil, try fresh coriander or parsley instead.

I added a handful Fresh Basil, chopped.

Next, feta. An ingredient that I haven’t ever been too fond of until quite recently. My cousin used it in a salad at her tea party, and I couldn’t comprehend how anyone could eat it. It was so salty and soft. Fast forward two years when I cooked orzo with Greek lamb and feta. The feta was crumbled over the hot lamb and it melted and created these pockets of salty, creamy goodness and I was hooked.
Along with feta, another ingredient which I wasn’t too keen on was raw onion. To this salad, I added it in, sliced very thinly to give that onion flavour that so many people love.

So, into the bowl goes:
Few tablespoons Feta, crumbled
1/4 Red Onion, thinly sliced
Next, my fave, tinned chickpeas. Give them a drain and rinse before adding in.

I added 1 tin (400 grams) Chickpeas.

That’s all the veggies. Time for the dressing and what I love about this salad is that the dressing ingredients are just poured straight in – no need to whisk them in a separate bowl.

First up, white wine vinegar.

To the bowl, add 2 tablespoons White Wine Vinegar.

Along with 2 tablespoons Extra-Virgin Olive Oil.

Next, plenty of Salt and Pepper. Don’t skimp on the seasoning here, it’s what will bring all the veggies to life. Trust me.

Finally, the juice of 1/2 Lemon.

And, that’s it! Give everything a good toss.

The chickpea Greek salad is ready! This would make a great veggie lunch on its own.
Finally, minty Greek yoghurt. Into a bowl, place:
Handful Fresh Mint Leaves
4 tablespoons Greek Yoghurt (taken from the 200ml in the recipe)
Give them a blitz with a hand blender until smooth.

Stir in the remaining 200ml Greek Yoghurt. Add Salt and Pepper, to taste and stir in.
If you want a runnier yoghurt, add a few drops of milk to help thin it out.
We’re ready to eat! Grab a platter and put on your chicken. Don’t forget the lemon slices too – they will be lovely and caramelized.

Pile on the salad and pop the yoghurt in a small dish.


Pin on Pinterest
There’s no real method as to how to eat this salad – just load it all onto a plate and dig in!


Chicken sindhi biryani with garlic salad raita

A Simple List of Ingredients:

1. Potatoes
2. Vegetable Oil
3. Basmati Rice
4. Ground Coriander
5. Red Chilli Powder
6. Salt
7. Crushed Red Chilli Flakes
8. Ground Cumin
9. Black Pepper
10. Cloves
11. Black Cardamom
12. Green Cardamom
13. Cinnamon Stick
14. Red Onions
15. Whole Cut Chicken
16. Plain Yoghurt
17. Tomatoes
18. Green Chillies
19. Fresh Lemon
20. Yellow Food Colouring Powder
21. Fresh Coriander
22. Garlic
23. Milk
24. Cucumber
25. Ginger and Garlic Paste

Bismillah, let’s begin!

First, to make the biryani, take four potatoes which have been peeled and cut into chunks.

Cook them in salted water until they are just tender.

Drain them and allow to dry out for about ten minutes.

Heat a good splash of vegetable oil in a pan. Shallow fry the potatoes for a few minutes on all sides until they are ..
.. golden brown and crispy.

Drain the potatoes on paper towels, and set aside until needed.

Next, prepare the rice. Take 21 ounces (600 grams or 3 cups) of Basmati rice.

Parboil the rice by bringing it to the boil. Then, turn the heat to medium for 5 minutes and then drain the rice. Set aside until needed.

Next, take:
2 teaspoons Ground Coriander
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
4 Cloves
3 Black Cardamoms
5 Green Cardamoms
1 inch Cinnamon Stick

Place them all into a spice grinder ..
.. and grind to form a powder. Set aside.

Next, take three red onions. Peel and thinly slice them.

Heat 1/2 cup of vegetable oil in a large saucepan. Add the sliced onions.

Fry until ..
.. golden brown.

Remove half the onions from the pan

And, drain on paper towels. Set aside.

To the remaining onion, add 1 and 1/2 teaspoon ginger and garlic paste.

Stir fry for a few minutes.

Add one whole chicken, cut into pieces.

Stir fry on a high heat until golden brown.

Next, add the spice powder from earlier.

Mix well and allow to cook for two minutes.

Then, add 1/2 cup plain yoghurt. Mix it in.

Now, add one cup of water.

Bring it to the boil. Cover and simmer on low for 10 minutes.

Whilst the chicken is simmering, prepare the following:
2 tomatoes, thinly sliced
Handful of green chillies
1 lemon, thinly sliced

And, take 1/2 teaspoon of yellow food colouring.

Mix with a splash of water, and set aside.

Uncover the chicken.

Dry the chicken out on a high heat, gently stirring all the while to avoid it sticking to the bottom of the pan.

Add in the fried potatoes from earlier.

Gently stir them in.

Now, to assemble the biryani, take a large deep saucepan. I actually took all the chicken out of the pan, and used it to layer my biryani.
So, we will start with 1/2 cup of water (this will help the rice from not sticking to the bottom or burning) and a little layer of the cooked chicken.
A few sliced tomatoes
A layer of rice
A few green chillies
A few sliced lemons

Sprinkle in some of the fried onions.

A few splashes of the food colouring.

And, sprinkle on some fresh chopped green coriander.

Keep layering all the ingredients in the same order until everything finishes.
Now, cover with a lid and place on the highest heat for 5 minutes. Then, turn the heat to the lowest and cook for 10 minutes.
Once the biryani has steamed, allow it to sit for about 10 minutes and then gently give it a toss.

While the biryani rests, make the raita. Into a bowl, place 5 green chillies, roughly chopped.

Add 5 peeled garlic cloves. You could add less if you don’t like that much garlic.

Add two tablespoons of plain yoghurt.

Along with a splash of milk.

Blend with a hand blender until smooth. You could also do this in a blender, and then pour into a bowl.

Add the remaining plain yoghurt from the container. I used one carton but you could add more depending on how thick you want the raita.

Mix well.

Add 1 chopped tomato and 1/2 chopped cucumber.

Also, add:
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon ground cumin

Mix well and taste for seasoning.

Serve the biryani with the raita for a delicious meal!