Mediterranean, Salad

Salad Inspiration!

Here I will share with you some inspiration how to combine fresh vegetables into tasty salads. I haven’t mentioned any amounts in the recipes, just mix at will. It is hard to fail!

Goat cheese salad with beets and pine nuts

Goat cheese with pine nuts and beets is an unbeatable combination!



Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil

A green plate

Stir-fried broccoli is so crunchy and tasty, it’s like candy! Especially with a lot of sea salt sprinkled on it!



Green bell pepper, sliced
Fresh green beans, stir-fried in oil
Broccoli, stir-fried in oil
Sea salt, sprinkled over

Tomato and mozzarella salad with pesto

With fresh grown tomatoes this salad is insanely tasty!



Tomatoes, sliced
Mozzarella, sliced
Pesto (see recipe for regular pesto under Pasta with pesto and Mediterranean bean salad or goat cheese pesto under Walnut, parsley and goat cheese pesto with pasta potatoes and green beans)
Leaves from a sprig of basil
Olive oil, drizzled over

Stir-fried broccoli and green bean salad with goat cheese

I found a locally produced and really creamy salad cheese made from goat marinated in oil and herbs at the farmer’s market, which was really delicious. I can really recommend to look for such a cheese!

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Broccoli, stir-fried in oil
Fresh green beans, stir-fried in oil
Fresh goat cheese (preferably marinated in oil and herbs)
Leaf salad
Olive oil
Sea salt, sprinkled over

Apple and walnut salad with white beans

I really like tart apples. They go very well together with walnuts and green leaves!



Cooked white beans
Apple, diced
Walnuts, fried in oil
Leaf salad
Olive oil
Sea salt
Black pepper, freshly ground

Greek salad

A classic that never goes wrong!



Feta cheese
Red onion, thinly sliced
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.

Breakfast and snacks, Fusion, Mediterranean, Salad

Fruit salad with cottage cheese and nuts

This is a really good recipe for a dessert or a snack, or even a light lunch or dinner. It has a lovely combination of flavors with sweet and sour fruits, sweet honey, crunchy walnuts, fresh mint and creamy cottage cheese. By varying the fruits and nuts the dish can be varied almost indefinitely. Here’s a suggestion:

Serves 1

1 apple, diced
1 banana, sliced
1 orange, diced
100 g cottage cheese
1 handful of walnuts
3 mint leaves, chopped
honey to drizzle

Put fruits on a plate and top them with cottage cheese, nuts, mint and honey.