Summer Salad Jar

Lunch, Salad

Sun, sea and salad – just a few of my favourite things about summer!!

Salad is one of the easiest things to make at home, you can create a really tasty meal super fast and with very few ingredients.

Transporting salads can be notoriously difficult and can end in a sad, soggy mess. Using a jar is not only great for the environment but also the ideal way to create a simple layered salad. So next time, keep a big one aside for your next salad feast.

When using a jar or lunchbox, the key is how you layer the ingredients. I prefer to put the messy ingredients – yes I’m looking at you tomatoes or beetroot at the bottom. Add a layer of grain on top followed by your remaining ingredients. Finish with the delicate leafy greens on top. Keep dressings separate in a small jar or tub and add when you are ready to eat .

Serves 1.

Salad, Lunch, Couscous, Delalicious

  • 1/2 large tomato
  • sea salt
  • 2 tbsp Curried Apricot & Raisin Couscous
  • 1/2 carrot
  • 2 tsp apple cider vinegar
  • black pepper
  • 50g smoked mackerel
  • 1 large fistful baby leaf spinach
  1. Dice the tomato and mix through a pinch of sea salt.
  2. Spoon the tomato into the bottom of the jar followed by the couscous.Couscous, Summer, Salad, Delalicious
  3. Create carrot ribbons using a vegetable peeler or mandolin.
  4. Add the vinegar and a pinch of black pepper to the carrots and mix well.
  5. Place the carrot ribbons on top of the couscous, followed by the mackerel and top it all with the spinach.
  6. Place in the fridge until ready to eat.

TheTaste.ie March Issue

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After the great success of my two recipes that were featured in February‘s issue of TheTaste.ie. I was asked to contribute on a regular basis to the monthly food and drink magazine. Here are my two recipes that featured in this month’s issue:

Roast Butternut Squash & Carrot Spiced Soup – soup never goes out of fashion and is one of my favourite things to make. wp-image-333789580jpg.jpg

Sweet & Savoury Tapioca Crepes – inspired by my recent travels to Brazil, Tapioca crepes are naturally gluten-free and a great way to use up leftovers as fillings.Tapioca Crepe.1.jpg

 

The Taste.ie Features Delalicious 

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2017 is a year for me of new beginnings as I embarked just before Christmas on a year away from work as a chartered Physiotherapist and from the football field with both club and county. As I travel the globe, I am getting the opportunity to explore cuisines from many different cultures and countries. I am also afforded the time to concentrate a little more on my blog and really tackle some goals of mine to spread my recipes near and far. 

One such goal was to have some of my recipes featured on TheTaste.ie. If you haven’t subscribed yet to their newsletters you need to. They not only share with you some really generous offers for luxury getaways to Michelin starred restaurants all on your doorstep in Ireland but also showcase all that’s good about Irish food and hospitality. They give you rare insights into chefs and hotel staffs careers, inspiration and dreams. They also provide their readers with recipes from some of the most talented chefs in Ireland whilst also featuring Irish food bloggers

To be featured on their website was one of my goals for 2017 and in their February issue this was achieved. So enough waffle, follow the links below to two of my favourite recipes to add a little colour, life and taste to your day as we approach Spring time. 

Spring Bircher Muesli:

Broccoli, Baby Gem & Vegetable Crisp Salad: