Pan-seared Citrus Soy Chicken Salad

An Asian-inspired chicken summer salad with caramelised citrus undertones

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Grilled Octopus Arugula Salad

Good octopus is hard to find. Hence why I choose to procure mine from Spain nowadays. I bought mine precooked and vacuum-packed, saving me a lot of hassle (and time). They come ready to slice into a cold seafood salad, to warm by slipping the package into a pan of boiling water or to sear briefly in…

Grilled Asparagus with Torn Bocconcini and Persimmon

CHARRED ASPARAGUS | A rich juxtaposition of vibrant colours to brighten up your dinner parties What is the first thing that comes to your mind when you think of asparagus? Well, for me, it is ‘versatility’. That’s right, asparagus is amazing versatile: steam, simmer, roast, batter, grill, pan-fry, or wok-fry – these are all the ways…

Refreshing Watermelon and Mint Salad

REFRESHING SUMMER SALAD | Rehydrate with a cooling watermelon salad tossed with lime and mint leaves.  Yearning for something cooling in the hot summer months? Then look on further than the watermelon. Juicy, sweet and available in seedless varieties, watermelon is not just comprised of water and sugar, but is in fact a nutrient dense food,…

Jerk Chicken Quinoa Citrus Salad

PROTEIN PACKED SALAD | A hearty and healthy chicken salad with creamy avocado, nutty quinoa, fresh parsley and lots of bright citrus flavours. Fancy a touch of the Carribean? Well, look no further than Jerk Chicken. First, let’s clarify: “Jerk” doesn’t mean what you think it means. It means Jamaican BBQ. This well rounded flavour of sweet,…

Persimmon Caprese Salad

Tired of the usual heirloom tomato mozzarella salad (aka Insalata Caprese)? Why not spice things up a little and substitute the tomato with the juicy ripeness of persimmon.

Cherry Tomato and Roasted Lemon Salad

I am a sucker for colours. Precisely because of that, I was immediately captivated by the vivid kaleidoscope of colours that deck out the pages in Plenty More, Ottolenghi’s vegetarian cookbook. One usually does not equate healthy produce with good taste but trust me, he somehow manages to make vegetables taste phenomenal as if they have undergone…

Simple Caprese Salad

Did you know the Caprese salad was originally made to resemble the colors of the Italian flag: red, white, and green?  Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry. In fact, slicing the delicate mozzarella is the hardest part. I love the simplicity and refreshing taste of this simple salad….

Tahini-dressed Haricots Verts with Walnuts and Red Pepper Flakes

A quick and easy Middle Eastern inspired side dish reminiscence of the creamy richness of a ranch dressing. Drawing inspiration from Yotam Ottolenghi’s Haricots Verts and Freekeh recipe with a minty tahini dressing, I’ve decided to create my own little adaptation by doing away with the freekeh and the dried mint. After all, keeping things simple and…

Ottolenghi’s Aubergine with Black Garlic

Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Tonight, I experimented with his Aubergine with Black Garlic recipe set out in his vegetarian cookbook “Plenty More”. Many of you may be asking “what exactly is black garlic?”. To save…

Tahini-Miso Dressed Kale Fig Salad

For a hearty lunch, you can’t go wrong by opting for a delicious kale salad. Kale pairs perfectly well with a fresh home-made creamy tahini dressing. Add some chunks of avocado to give it more smoothness and toasted walnuts with maple syrup to give the salad the extra crunch and dimension. Throw in some figs…