Tandoori Mushroom Salad with Spinach, Almonds & Fried Egg - Salad Days # 3

I've been addicted to tandoori roasted mushrooms ever since I tried them one night at the Indian Cafe.  Fortunately, they are quick and easy to make at home, especially if you always keep a jar of tandoori paste in the fridge as I do.  As you know, I'm a great believer in making as much as I can from scratch, and there is very little I buy at all in the way of processed foods.  That said, I'm not super woman, and I've long since discovered that a few sachets or jars of a variety of curry pastes in the pantry can be just the thing to transform a few humble vegetables into something fabulous when you want a quick and easy mid-week meal.

So tandoori mushrooms make a regular appearance around here for a quick and easy vegetable side.  I simply mix together equal quantities of yoghurt and tandoori paste (usually about 1/4 cup of each) to make a marinade, toss the mushrooms in the marinade and leave them to develop the flavour for at least an hour.  Finally the mushrooms are removed from the marinade and roasted in a hot oven until tender and slightly charred.

Often as I've made these mushrooms though, I'd never thought to turn them into a salad until I flicked on the TV one night just in time to see Anjum Anand serving up a tandoori mushroom salad.  Unfortunately, I was too late to get the recipe, I only saw what she put on the plate, so this is my version of how I think this dish might go.

I love the spicy, yet slightly lemony, zing of the tandoori flavour, which develops a kind of smokiness when roasted, the earthiness of the mushrooms and spinach, the velvety softness of the spinach leaves against the crunch of the almonds, and finally the oozy, runny egg yolk which combines with the mushroom juices and olive oil to make a rich, glorious dressing.

This salad is great to serve as a meal on its own, and is hearty enough for a cool, winter's evening.

Tandoori Mushroom Salad with Spinach, Almonds & Fried Egg Recipe
Inspired by a dish by Anjum Anand
Click here for a printed copy of this recipe

For each person allow:
4x large mushrooms
generous handful or two of baby spinach leaves, roughly torn
generous handful of roasted, unsalted almonds, roughly chopped
1x egg, fried

To marinate the mushrooms (this will be enough for 6-8 mushrooms, depending on size):
1/3 cup tandoori paste
1/3 cup natural yoghurt

To dress the salad:
juice of 1/2 lemon
extra virgin olive oil
flaky sea salt & freshly ground black pepper

Preheat oven to 220 degrees C (425 degrees F).

Mix together the tandoori paste and yoghurt in a medium bowl.  Add mushrooms to the bowl, and toss to make sure they are all well coated with the marinade.  Set aside for the flavour to infuse for at least an hour.  Place mushrooms in a single layer in an ovenproof dish, and roast in the preheated oven until the mushrooms are tender and slightly blackened around the edges.

Remove mushrooms from the oven and arrange on a serving platter.   Arrange spinach leaves amongst the mushrooms, and sprinkle almonds over the top.  Drizzle over lemon juice and olive oil.  Nestle fried egg on top, and season liberally with flaky sea salt & freshly ground black pepper.

Serve immediately.  Dig your fork into that runny egg yolk and enjoy!

This is salad number 3 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.

What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.

Paprika Roasted Prawns with Tomato Nectarine Salad - Salad Days # 2

This is one of my favourite summer salads - it's fresh and vibrant, and has great texture.  There have been numerous versions around of the nectarine and tomato salad - with good reason.  They are surprisingly good together - the sweet, juicy nectarines are a perfect foil to the more acid-sweetness of the tomatoes.  It makes a great side salad to just about anything, but I like to amp things up a bit by adding some peppery salad leaves and some paprika roasted prawns to make a complete meal.

Now before I share the recipe, I want to talk a bit more about salads in general.  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.

What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.

I always find that thinking about salads sparks the most creativity in me around food, and I thought I would share with you some of my suggestions for creating a great salad of your own.

Salads are not just summer fare.  I like a salad which is substantial enough to constitute a meal in its own right, and this can be surprisingly easy to achieve in winter when all sorts of root vegetables are in season.  So what are my salad rules?

Firstly, a good salad should ideally, in my opinion, contain some form of protein.  This could come in the form of:

• Cheese - grilled haloumi, feta, blue cheese, brie, soft goats-milk cheeses, bocconcini or mozzarella are all great in salads
• Poultry - try chicken, duck or quail
• Fish and seafood - salmon, smoked white fish, prawns, lobster, crab, squid, mussels are all wonderful additions to any salad
• Meat - personally I don't use much meat in my salads other than perhaps some chorizo sausage or some crispy prosciutto or pancetta, but you could certainly experiment with the inclusion of some rare lamb or beef
• Nuts and seeds - I like cashews, pecans, walnuts, pine nuts, hazelnuts, almonds, pistachios, peanuts, sunflower seeds, pumpkin seeds and sesame seeds
• Pulses & legumes - try chickpeas, lentils, cannellini beans, lima beans, borlotti beans
• And yes, if you must, tofu - I have to say it definitely wouldn't find its way into any salad of mine, but it would certainly be a good inclusion for those whose gastronomic ethos doesn't extend to the consumption of various other forms of protein and, apparently, some people even like it.

Secondly, I like a grain of some sort - noodles, pasta, rice, quinoa, couscous, croutons are a few suggestions. It is useful to know, if your diet doesn't include any animal products, that pulses combined with grains form a complete protein.

Thirdly, a great meal in a salad should have great texture and colour - consider the inclusion of some fruit (fresh or dried) and fresh herbs (mint, coriander, flat-leaf parsley, basil, tarragon are all wonderful in salads).

And lastly, your salad should have a great dressing which pulls the whole meal together - it's the dressing which really balances out all the ingredients you have chosen for your salad and creates beautiful layers of flavour.

Above all, don't be afraid to experiment and come up with your own wonderful creations. Like all experimenting in the kitchen, not everything will be a success, but along the way you will learn a great deal about flavours and textures that work well together, and you will without doubt get many pleasant surprises.

Paprika Roasted Prawns with Tomato Nectarine Salad Recipe
Click here for a printable copy of this recipe

No need to follow quantities too literally here - use your instincts, and this can easily be multiplied to feed any number of people

For each person allow:
100g-150g (3-1/2 to 5 oz) raw prawns
1x large, ripe nectarine, stone removed and cut into wedges
6-8 cherry tomatoes, halved, use a variety of colours if you can get them
large handful of peppery salad leaves such as rocket and mizuna
handful of flat leaf parsley, roughly chopped

To flavour the prawns:
1-2 teaspoons smoky paprika (depending on your tastes)
1-2 tablespoons olive oil (or more, depending on the quantity of prawns you are cooking)
flaky sea salt & freshly ground black pepper

Dressing (this will probably make enough for two generous servings):
1 tablespoon white balsamic vinegar
3 tablespoons olive oil
1 teaspoon maple syrup
flaky sea salt & freshly ground black pepper

Preheat oven to 180 degrees C (350 degrees F).

Meanwhile make the dressing - place all the ingredients in a small jar, cover, and shake until everything is well combined.  Taste and adjust seasonings to your liking.  Set aside.

In a small bowl mix together the paprika, olive oil, flaky sea salt and freshly ground black pepper.  Toss the prawns in the bowl until they are all well coated, then place prawns in a single layer in an ovenproof dish.  Place dish in the oven and roast until the prawns are just cooked through.  This will only take about 5 minutes so keep an eye on them.

Place the nectarines, cherry tomatoes, and half the parsley in a bowl, pour over half of the dressing, and toss to combine everything well.  Leave to stand while the prawns are cooking to allow the juices from the nectarines and cherry tomatoes to "meld" with the dressing.

Arrange salad greens on a serving platter, and nestle the nectarines and tomatoes (with their dressing) in amongst the leaves.  Arrange the cooked prawns over the top, drizzle with the remaining dressing, and finish with a sprinkling of the remaining parsley.

Serve immediately.

What's your favourite salad?  I'd love you to tell me about ... better yet, why not share it.

Sicilian Artichoke & Broad Bean Salad with Saffron Dressing - Salad Days # 1

This week at I Heart Cooking Clubs our theme is Veggie Variations - our mission to choose any one of Diana Henry's meat-free, veggie filled dishes, of which I can tell you she has many.  I've had her Sicilian Artichoke & Broad Bean Salad with Saffron Dressing recipe, from A Change of Appetite, bookmarked for ages and, since artichokes and broad beans are two of my favourite vegetables, this seemed like the perfect time to make it.

The fact that this "veggieccentric" meal (though I did sneak in some anchovies) is also a salad, that salad of any description just happens to be my favourite meal of any kind, that it offered a riot of colour on a grey and gloomy day, and that it delivered a sublime combination of flavours and textures (which is always the benchmark of a great dish for me), meant that this dish ticked every conceivable box for me.

In fact, I love salad so much that I've decided that I am going to make a different salad (and I'll try to post as many of them as I can) every day for the whole month of February - that's 28 days of salad.  I'm pretty excited about that, and because there can never be too many salads, I'm also giving you the opportunity to share some salads of your own.  I'll be posting more details tomorrow and I'll also be putting up a linky which will stay open for the whole month, so if you have a salad that you'd like to share (on any day or every day) feel free to join in.

Now back to the salad at hand.  This was everything I dreamed it was going to be.  The saffron plays a lovely earthy background note to the sweetness of the honey and orange in the dressing, and its flavour infuses the artichokes beautifully.  The textures of the artichoke and broad beans, provide a great base to the little flavour explosions that come from the oranges and raisins, chilli, capers and anchovies.  No two mouthfuls are the same.  The orange was my own addition to things here, as were the capers and anchovies, but they are the very first things that come to mind when I think of Sicily so in they went.  I left out mint and pine nuts because I didn't have them on hand, and honestly I didn't miss them, but all manner of herbs and nuts would be great add-ins.

I ate the whole thing on my own as a substantial meal, though you could probably stretch it to feed a couple of people for a lighter meal such as lunch.  Of course, this would also be great as an accompaniment to a larger meal, especially something that would sit comfortably with big bold flavours;  personally, I found it didn't need anything more than a good pinot noir.

Sicilian Artichoke & Broad Bean Salad with Saffron Dressing Recipe
Adapted from recipe by Diana Henry
from A Change of Appetite
Serves 1 as a substantial main meal or
Serves 2 as a light lunch or
Serves 4 as an accompaniment to a larger meal
Click here for a printable copy of this recipe

juice of 1/2 a lemon
1 tablespoon red wine vinegar
generous pinch of saffron stamens
1 teaspoon runny honey
flaky sea salt & freshly ground black pepper
3 to 5 tablespoons extra virgin olive oil
zest and juice of half an orange

generous handful of raisins
1 cup frozen broad beans
6x large artichoke hearts, bottled or canned
olive oil
1x garlic clove, roughly chopped
1x green chilli, finely sliced, deseeded if you prefer
generous handful of capers
6x anchovies, roughly chopped
zest and segments of fruit from the other half of the orange

Put lemon juice, red wine vinegar and saffron threads into a very small saucepan, and heat gently until the saffron begins to release its colour and fragrance.  Remove from the heat and cool slightly.  Pour into a small jug and whisk in the honey, salt, pepper, orange juice and zest, then whisking constantly slowly drizzle in the extra virgin oil until you reach a nicely emulsified dressing consistency.  Taste and adjust to your liking.  This should have a good balance of sweet and savoury.

Cut artichoke hearts into quarters, place them in a bowl and pour over the dressing.  Set aside for at least an hour if you can manage it for the flavours to infuse.

Put raisins in a small bowl, and cover with boiling water.  Set aside for about 30 minutes until the raisins have plumped up.

Put frozen broad beans into another small bowl, and cover them too with boiling water.  Leave to stand for 5 minutes, drain, then remove and discard the tough greyish skins.

Heat a slosh of olive oil in a small saute pan over medium heat.  Add the garlic, chilli, and capers to the pan, and saute until fragrant and the capers are slightly crispy.

Arrange artichoke hearts on a serving platter.  Scatter around the broad beans, raisins, orange segments and anchovies.  Sprinkle over the sauteed garlic, chilli and capers.  Drizzle liberally with the dressing from the artichokes, and finish with a final sprinkling of grated orange zest.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

I'm also sharing this at Souper (Soup, Salad & Sammie) Sundays, hosted by my very lovely friend Deb at Kahakai Kitchen, and at Weekend Cooking, hosted by the lovely Beth at Beth Fish Reads.

Jerk Salmon Salad with Spicy Pineapple Dressing

It's been a little while since I shared a Secret Recipe Club (**) post with you.  We've been on a brief hiatus over Christmas, but I'm excited that my group is back to posting this week.

*  So what's this Secret Recipe Club you may ask?  The club has over a hundred members, divided into four groups, and each month one member is assigned (in secret) to another member from their group.  That person then selects a recipe (or more) to make, photograph, and prepare a blog post - all in secret.  Then everyone in the group posts their recipe on the same day, and of course the secret is then out.  It's a always a thrill to find out who has posted something from your own blog, and to meet and discover some new blogs.   If you are a food blogger and interested in joining the Secret Recipe Club, be sure to check out the Join SRC page.

Because we've been on a bit of a break, I've had an extra long time to explore and get to know my assigned blog, which this month is Sew You Think You Can Cook, hosted by Lauren who lives in Ohio with her husband and son.  Lauren is an aerospace engineer, and hopes to one day realise her food dream and become a caterer.  As well as her obvious passion for food and blogging, Lauren also loves quilting and cross stitching, which is evident in the quilt-block tutorials you will find on her blog along with all her great recipes.

There were several recipes from Lauren's blog I bookmarked to try:  Cranberry Cinnamon Rolls, Cinnamon Raisin Energy Balls, Coconut Shrimp with Bloody Mary Dip, and Lemony Shrimp Scampy with Orzo.  In the end, I decided Lauren's Spinach Salad with Spicy Pineapple Dressing was the best fit with the healthy eating plan I'm trying to follow this month.

I did make a couple of changes to fit my current food habits and available ingredients.  Firstly I replaced chicken with salmon, since I'm not eating any meat at the moment and, as a clean out of my fridge revealed a jar of jerk paste needing to be used up, I marinated my salmon with some of that instead of the ancho chilli powder which is not readily available here.  I couldn't get any spinach at the market this week, so I've used cos lettuce instead;  I replaced coriander (cilantro) with mint because that's what I had in the garden;  and I replaced apple cider vinegar with fresh lime juice, again because that's what I had on hand.  I increased the amount of chilli in the dressing as well, and let me tell you that this dressing is so good I could just drink it on it's own.  The combination of sweet pineapple, hot chilli, fresh mint and sour lime is positively irresistible, and was the perfect foil to the oily, spicy salmon.  Thanks for a great recipe, Lauren - this is definitely one I will be repeating.

Jerk Salmon Salad with Spicy Pineapple Dressing Recipe
adapted from this recipe
at Sew You Think You Can Cook
Serves 2 as a main meal

2x fillets of salmon, pin bones removed
2 teaspoons of jerk paste
olive oil

1/2 a fresh pineapple, core & skin removed and discarded
generous handful of fresh mint leaves
1x clove garlic
1x green chilli, roughly chopped (remove seeds if you prefer)
juice of 1/2 an orange
2 tablespoons lime juice
flaky sea salt & freshly ground black pepper
extra virgin olive oil

salad leaves of your choice
thinly sliced red & yellow peppers

Rub jerk paste all over salmon fillets, and set aside in the fridge to marinate for at least two hours.

Preheat oven to 180 degrees C (350 degrees F).

Meanwhile, make the spicy pineapple dressing.  Cut the fresh pineapple into chunks, and put half of the chunks into a blender - reserve the rest of the pineapple chunks for the salad.  Add the mint leaves, garlic, chilli, orange juice, lime juice, salt and pepper to the blender and blitz until smooth.  Then with the blender running, add extra virgin olive oil in a thin stream, until dressing is smooth and emulsified.  Taste and adjust seasoning to your liking.

Place salmon in a lightly greased ovenproof dish, drizzle with a little olive oil, and place in the preheated oven until cooked through - about 8 to 10 minutes depending on the size of your fillets.

While the salmon is cooking, toss salad leaves, red & yellow peppers, and chunks of pineapple together.  Arrange on a serving platter, and drizzle over the dressing.   Remove salmon from the oven, place on top of the salad and drizzle with a little more dressing.  Serve immediately.

I hope you enjoy this dish as much as I did, and visit the links below to check out all the other great dishes my Secret Recipe Club friends made.

An InLinkz Link-up

Saffron Roasted Tomatoes with Labneh and Triple Tomato Quinoa Risotto with Black Olives & Feta

For the first time since I started this blog, some five and a half years ago, I'm experiencing some serious writer's block.  I've been trying to write this post for the last week, and every time I sit down at the desk to write I allow myself to be distracted by just about anything else - that great "crack house" that is Pinterest (who of us can't get lost in that for hours), a little bit of filing (even though filing is my least favourite thing to do), a couple of scraps of paper, a magazine, I've even developed an uncommon interest in the tiniest speck of dust.  Pretty much anything to distract me from the admission that perhaps I have nothing to say!

Right now it's a glorious Sunday morning, the sun is shining, the birds are singing, the cicadas are chirping, and it is taking every shred of willpower I possess to resist the siren call of the sea and sand.  But I've vowed not to hit the beach until this post is done, so perhaps I better get on with it.

I fully intended to bring you these glorious saffron-roasted tomatoes last week, when my friends and I at I Heart Cook Clubs were exploring the theme Along the Spice Trail with our current chef, Diana Henry.  For reasons already disclosed, that just didn't happen.  Which is sad, because withholding these from you is nothing short of a travesty. On a positive note though, this is Pot Luck week at IHCC, so I still get to share this plate of deliciousness with you.  When I brought you these Maple Roasted Tomatoes, way back when my blog was in its infancy, I thought I was really onto something, and I've been making them that way ever since.  Taking inspiration however from Diana's book A Change of Appetite, and adding harissa and saffron into the mix elevates these tomatoes to something positively sublime.  The kick of heat from the harissa, and the earthiness of the saffron, lend perfect balance to the sweet tomatoes, and some cooling tang from garlicky, herby labneh on top is the perfect accompaniment.

I didn't depart too much from Diana's recipe, though I pretty much ignored quantities and just used what suited me. This is the kind of dish where you really don't need to adhere to things too closely, which is something I always like in a recipe.  You need to begin by making your labneh ... Set a sieve over a bowl and line it with a paper towel or piece of clean muslin.  Add a few good dollops of natural yoghurt to the sieve, and place in the fridge for several hours until all the liquid has drained away, and you are left with something the consistency of thick cream cheese.  I use lovely thick Greek yoghurt that really only takes a couple of hours, but depending on the yoghurt you start with it may take up to 24 hours.  Once yoghurt has reached it's desired consistency, remove from sieve to a small bowl and mix in a clove of crushed garlic, some chopped herbs of your liking, and season with salt and pepper.  Now onto the tomatoes ... Choose several of your favourite tomatoes - I used a variety of tomatoes picked straight from the garden.  Cut them in half and lay them in a single layer in an ovenproof dish.  In a small bowl mix together a generous slosh or two of olive oil, two or three tablespoons of harissa, and a good pinch of saffron threads.  Pour the mixture over the tomatoes, and turn them to make sure they are well coated all over.  Set the tomatoes cut side up, drizzle liberally with maple syrup, and season generously.  Roast them in a preheated oven, 190 degrees C (375 degrees F) for around 45 minutes, remove from oven, and leave to cool slightly.  Arrange the roasted tomatoes on a platter and top with good dollops of the labneh.  Drizzle with any of the cooking juices, and strew a few toasted almonds and coriander leaves over the top to finish.

These are sensational served warm or at room temperature.  I tossed some of them with a few peppery rocket leaves and served them with this harissa marinated fish.

As is frequently the case in my house, however, I did end up with quite a lot of leftovers, which I decided to turn into risotto.  Since I'm on a bit of a "health-kick" at the moment, I experimented with using quinoa for my risotto instead of the traditional arborio rice, and I have to say I was pretty pleased with the results.  The quinoa had a really pleasant nutty flavour and slight chew to it, but the best thing of all was that I wasn't left with that heavy, weighed down kind of feeling afterwards.  This delivered all the comforting satisfaction that you expect from a risotto, with none of the "heft".  I love bringing layers of flavour and texture to a dish, and I achieved that here by using tomatoes three ways - the leftover saffron roasted tomatoes, a few sun-dried tomatoes, and finished off with a few fresh tomatoes.  The other great thing I discovered about using the quinoa in this risotto, is that it reheated really well the next day, which cannot generally be said for a risotto made with arborio rice.  Making risotto with quinoa is definitely set to become a regular feature in my kitchen now, and I can't wait to experiment with a few different flavours.  In the meantime, I hope you'll give this one a try.

On that note, I'm off to the beach now.  Enjoy what's left of your weekend xo

Triple Tomato Quinoa Risotto with Black Olives & Feta Recipe
a Couscous & Consciousness original

olive oil

1 clove garlic, finely chopped

1/2 small leek, finely sliced

1 cup quinoa

juice of 1/2 lemon

2 to 3 cups of vegetable stock, hot

3x saffron-roasted tomatoes (= 6x halves), roughly chopped (see above)

3 or 4 sun-dried tomatoes, roughly chopped

half a dozen fresh cherry tomatoes, halved

generous handful of black olives

chunks of crumbled goat feta - as much or as little as you like

flaky sea salt & freshly ground black pepper

fresh basil leaves, roughly torn, to finish

Heat a good slosh of olive oil in a heavy based pan over medium heat.  Add the leek and garlic to the pan - cooking until they just begin to soften - take care not to burn the garlic.  Almost as soon as you can smell the garlic it is time to add the quinoa to the pan.  Continue cooking the quinoa with the leek and garlic, stirring constantly, until every single grain is coated with the oil and it begins to appear a little "toasted".

Now is the time to add the lemon juice, and continue stirring until virtually all the liquid has been absorbed by the quinoa.  Then reduce the heat a little, and begin to add the stock, one ladleful at a time - stirring constantly until each ladleful has been absorbed before adding the next.

Keep stirring and adding stock until the quinoa has plumped up and is tender (but not mushy) to the bite - this will probably take around 20 minutes.  Round about the 10 minute mark, stir in the chopped roasted tomatoes and sun-dried tomatoes.

Once the quinoa is cooked, remove from the heat, stir in the fresh tomatoes, olives, feta and basil.  Taste, then season to your liking with flaky sea salt and freshly ground pepper.  Stir to combine, then cover and leave to rest for 5 minutes to enable all the flavours to infuse.

Serve immediately, with some extra fresh basil on top.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

Pink Grapefruit, Prawn & Toasted Coconut Salad

I've spent a lot of my time over the last few weeks decluttering.  Like a woman possessed, I have bit by bit gone through every room and cupboard in the house, having a major clean-out of all that stuff I've been hanging onto "just in case" it's ever needed one day.

I have spoken to my yoga students often about staying in the present, living in the moment, and yet despite that I have managed to surround myself with a whole lot of stuff because of some attachment to a time long past, or possible need in some uncertain future.  It's ridiculous, it doesn't amount to staying present, and it's all been suffocating me.

I have to say I'm surprised how long it's taken to work my way through the house, and I'm not finished yet (there's still the bathroom and kitchen cupboards) to go, but I guess I'm not going to deal with 40 years of accumulated clap-trap in five minutes.  Now don't get me wrong, it's not like I would have made an ideal candidate for "World's Greatest Hoarders", but there was a lot of stuff.

There's no doubt this is an incredibly freeing process - it's given me a real sense of lightening the load, and allowing space for change.

So what does all of this have to do with this dish?  Well, part of my decluttering process has extended to trying to give the freezer a bit of a clean-out, wherein I found a bag of prawns that needed to be used up.  Since we have another Mystery Box Challenge this week at I Heart Cooking Clubs, which requires us to make a dish from anyone of our IHCC chefs using at least three of these ingredients: potatoes, buttermilk, flour, paprika, onion, leafy greens, lemon, honey, prawns, and feta - it seemed like the ideal time to use those prawns.

I'd had Diana Henry's recipe in A Change of Appetite for A Warm Salad of Pink Grapefruit, Prawns, and Toasted Coconut bookmarked for quite a while, and since with a little adaptation the recipe enabled me to use prawns, leafy greens and honey, this looked like the perfect dish to meet the mystery box challenge.

I made only very minimal changes to the recipe, briefly oven-roasting the prawns instead of pan frying them, since I always look for any opportunity I can to avoid standing over a frying pan, and for a bit of extra kick I added some red pepper flakes to the prawns while the roasted.  I also replaced sugar in the dressing with honey, and replaced groundnut oil with a combination of olive oil and sesame oil.

This made a wonderful light meal, absolutely bursting with flavour and interesting texture - soft, velvety leaves provide a cooling background to spicy prawns and the citrusy, sweet-tart burst of the grapefruit, accompanied by the crunch of the coconut, peanuts and sesame seeds.  This is definitely a dish I can see myself repeating often over the remainder of summer - I can even see it inspiring a few variations.

Pink Grapefruit, Prawn & Toasted Coconut Salad Recipe
Adapted (barely) from recipe by Diana Henry
from A Change of Appetite
Serves 2 as a light meal

for the dressing:
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon sesame oil

for the salad:
2x pink grapefruit
1 cup shaved coconut from a fresh coconut
1 tablespoon olive oil
350g (12 oz) fresh prawns, shelled & deveined
red pepper flakes
flaky sea salt & freshly ground black pepper
leafy salad greens
bunch of fresh mint leaves
1x red chilli, deseeded and finely sliced
large handful roasted peanuts, roughly chopped
sesame seeds

Preheat oven to 180 degrees C (360 degrees F).

Begin by making the dressing.  Place all the ingredients in a small jug, whisk to combine, and set aside.

Prepare the grapefruit - remove the peel and all the white pith from the grapefruit, then, working over a bowl, remove the segments by running a sharp knife between the membrane and the flesh on each side of the segment to release the segment.  Discard the membrane, set the flesh aside.

Using a hammer or the back of a heavy knife, break the coconut shell open and prise out the flesh.  Using a vegetable peeler, shave the coconut into thin slices.  Dry fry the shaved coconut in a pan over medium heat until golden.  This happens quickly, so don't leave the kitchen.

In a bowl toss together the prawns, olive oil, generous pinch of red pepper flakes, flaky sea salt and freshly ground black pepper.  Spread prawns in a single layer in an ovenproof dish and roast in the preheated oven until cooked through - this only takes a few minutes.

Remove from the oven and immediately toss with the grapefruit segments, red chilli and half the dressing.

Arrange salad greens and mint on serving plates, and arrange prawns and grapefruit amongst the salad leaves.  Scatter toasted coconut, peanuts, and sesame seeds over the top, and drizzle with the remaining dressing.

Serve immediately.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

Spicy Red Lentil & Carrot Koftas with Tahini Sauce & Pomegranate

Happy New Year to you all, my friends.  I don't know how things have played out for you, but it's been a hectic holiday season for me, filled with visits from family around the country and around the world.  The weather has been perfect;  we've enjoyed the outdoors;  we've talked and laughed a lot;  and we've eaten a lot.  Oh boy, did we eat a lot.  There's certainly been one bowl of ice cream, one glass of wine, and one slice of Christmas cake too many squeezed under my belt over the last couple of weeks.

So today the holidays are over, it's back to work, and time to get back to a bit of healthy eating.  To give my system a major cleanse, I'm embarking on a month of eliminating caffeine, alcohol, meat, wheat, refined sugar and dairy.  Fortunately, our theme this week at I Heart Cooking Clubs is Happy Healthy, which could not be a better way to start off the year.

These Spicy Red Lentil & Carrot Koftas with a tahini sauce and pomegranate, which I adapted ever so slightly from a recipe by Diana Henry from A Change of Appetite, are the perfect way to celebrate our Happy Healthy theme and to kick start my cleanse.  It's hard to believe that anything which packs so much flavour, texture, and good looks could possibly be good for you, but these make for a seriously healthy lunch and, with a little "belly-full" of pomegranate seeds in each kofta, they look almost celebratory.  Often as soon as we start to remove some of the not-so-healthy elements from our meals, dishes can sometimes end up feeling a little less than satisfying ... not so with these babies.  These are so amazingly flavourful and satisfying, I would make these again even if I wasn't on a health kick.  I hope you'll give them a try.

Spicy Red Lentil & Carrot Koftas with Tahini Sauce & Pomegranate Recipe
Adapted from recipe by Diana Henry
from A Change of Appetite

For the koftas:
90g (3-1/4 oz) red lentils
1 cup water
50g (1-3/4 oz) bulgur wheat
200g (7 oz) carrots, roughly chopped
pinch of sugar
flaky sea salt & freshly ground black pepper
3 tablespoons olive oil
2x cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon smoky paprika
4 tablespoons harissa
juice of 1x lemon
large bunch of fresh coriander, roughly chopped
pomegranate seeds

For the tahini sauce:
2 tablespoons tahini
1/4 cup water
juice of 1/2 lemon
1x clove garlic, finely chopped
flaky sea salt & freshly ground black pepper
2 tablespoons olive oil

To serve:
bunch of baby spinach leaves

To make the koftas, start by putting the lentils in a small pan with the water.  Set over medium heat, bring to the boil, cover pot, reduce heat and simmer until the lentils are soft - about 20 minutes.  Remove pan from the heat, stir the bulgur wheat into the lentils, cover the pot again, and set aside for 20 minutes for the wheat grains to plump up and soften.

Place carrots in another small pot.  Just cover carrots with water, add the pinch of sugar to the pan, and season generously with flaky sea salt and freshly ground black pepper.  Boil until the carrots are completely soft, remove from the heat, drain, and mash to a puree.  Add to the lentil mixture.

Heat 1 tablespoon of the olive oil in a small saute pan.  Add garlic to the pan.  As soon as the garlic becomes fragrant, add the cumin and paprika to the pan, and stir for a minute.  Add the harissa to the pan, and cook for another minute, stirring constantly.  Remove from the heat.

Stir garlic and spice mixture into the lentil and carrot mixture.  Add lemon juice, half of the coriander, and the remaining olive oil.  Mix everything together well, taste and adjust seasoning if required.  Form the mixture into small balls, pressing a small indentation into the centre of each one, filling the indentation with a few pomegranate seeds.

To make the tahini sauce - mix all the ingredients together, adding more water if needed to achieve a pouring consistency.  Taste and adjust seasoning to your liking.

To serve, arrange baby spinach leaves and remaining coriander on a serving platter.  Arrange koftas amongst the salad leaves, and drizzle tahini sauce over the top.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.