Tag Archives: salad

Recipe of the Week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Perfect for leftover fruits, salad, veg and bread. Mix and match what you have.

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

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Top tips for reducing food waste part 2

Make your own compost

When I come to put out the bin for its fortnightly collection, I’ve noticed that our black rubbish bin is now only half full. Yay!

 

What it does contain a lot of, however, is fruit and vegetable peelings. And while my children would love me to bring home a peeling-loving guinea pig or rabbit, I think an easier option is a compost bin.

I’ve seen quite a few on sale cheap or even free on Gumtree and Facebook, but none are close to where I live. Our local authority recommend www.getcomposting.com, which seems pretty cheap – especially as I shouldn’t have to buy compost ever again.

Their top tips on composting are as follows:

  • Find the right site – Ideally site your compost bin in a reasonably sunny site on bare soil. If you have to put your compost bin on concrete, tarmac or patio slabs ensure there’s a layer of paper and twigs or existing compost on the bottom so the worms and other creatures can colonise. Choose a place where you can easily add ingredients to the bin and get the compost out.
  • Add the right ingredients – Have a container available such as a kitchen caddy or old ice cream tub so that you can collect items for your compost bin from all over the house. Fill your kitchen caddy or container with everything from vegetable and fruit peelings to teabags, toilet roll tubes, cereal boxes and eggshells. Take care not to compost cooked food, meat or fish.
  • Fill it up – Empty your kitchen caddy along with your garden waste into your compost bin. A 50/50 mix of greens and browns (see below) is the perfect recipe for good compost.
  • Wait a while – It takes between nine and twelve months for your compost to become ready for use, so now all you need to do is wait and let nature do the work. Keep on adding greens and browns to top up your compost.
  • Ready for use – Once your compost has turned into a crumbly, dark material, resembling thick, moist soil and gives off an earthy, fresh aroma, you know it’s ready to use.
  • Removing the compost – Lift the bin slightly or open the hatch at the bottom and scoop out the fresh compost with a garden fork, spade or trowel.
  • Use it – Don’t worry if your compost looks a little lumpy with twigs and bits of eggshells – this is perfectly normal. Use it to enrich borders and vegetable patches, plant up patio containers or feed the lawn.

So now, I’m all prepared to make my own
compost and reduce our contribution to
landfill in the process.

If your fruit, veg and salad are not quite compost-ready then use it in this scrummy recipe (mix and match what you have).

Pittas are in the method, but you could use wraps or other bread if it needs using up.

 

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

Recipe of the Week | Autumn Super Salad

Autumn Super Salad

Salad is not for autumn, right?

Wrong!

This delicious Autumn Super Salad from Dairy Diary will change your mind.

Serves 2
Time 30 mins
Per serving: Calories 295. Fat 13g of which 5g is saturated

Colourful, nutritious and filling. Try it this week.

Autumn Super Salad

 


 

Dairy Diary 2018

The Autumn Super Salad recipe is one of the weekly inspirational recipes featured in the Dairy Diary 2018.

Dairy Diary 20182018 Dairy Diary 

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.
And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

 

 

Recipe of the Week: Tuna, Avocado & Fennel Salad

Tuna and Avocado Salad

One of the best ways to ensure we are getting all the right nutrients is to eat a ‘rainbow’ of colours.

Each day this week enjoy a different salad for lunch – see how inventive you can be with different veg, salad, fruit, nuts, seeds, cheeses, fish, meat and dressings.

The possibilities are endless. Why not try this one today:

Tuna, Avocado & Fennel Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 296 per portion
Fat 20g (3.7g sat) per portion

Ingredients

  • Tuna in water 200g can, drained
  • Light mayonnaise 3-4 tbsp
  • Lime 1, juice only
  • Avocado 1, peeled, stoned and diced
  • Fennel bulb ½ small, very thinly sliced
  • Salad leaves 60g packet

Instructions

  1. Mix together tuna, mayonnaise and lime juice.
  2. Add avocado, season to taste and gently stir together.
  3. Divide salad leaves between two plates. Spoon tuna mix on top.

#summer #win #competition #salad

Recipe of the week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 554 per portion
Fat 24g (3.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz) Little gem lettuce 1, shredded
  • Tomato 1, sliced

Instructions

  1. Preheat the oven and warm the falafel according to the packet’s instructions. Place the pitta bread in the oven during the last 3 minutes of cooking.
  2. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  3. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel. Serve with the remaining fruity salad.

Cook’s tips Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 

A recipe from Fantastic Food For Less cookbook.

Recipe of the week: Raspberry Mango Stilton Salad

Raspberry Mango Stilton Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Raspberry vinegar 6 tbsp
  • Olive oil 4 tbsp
  • Dijon mustard 1 tsp
  • Caster sugar 1 tsp
  • Salt and freshly ground black pepper
  • Raspberries 250g (9oz)
  • Mango 1 peeled, stoned and cubed
  • Stilton cheese 110g (4oz), cubed
  • Salad leaves 150g bag

Instructions

  1. To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
  2. Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
  3. Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
  4. Serve immediately with some crusty bread to mop up the dressing.

 

Cook’s tip

If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

 

Recipe taken from Just One Pot.

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