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

Mediterranean, Pasta

Walnut, parsley and goat cheese pesto with pasta, potatoes and green beans

This pesto is insanely good! I could eat it all with a spoon straight off. But it also goes very well together with pasta, potatoes and lightly cooked green beans. (The recipe is inspired by Hugh Fearnley-Whittingstall’s recipe “Pasta with pesto and green beans” from the tv show River Cottage.)

Serves 6

600 g potatoes, cut into wedges (preferably with the skin on)
300 g green beans
300 g yellow beans
250 g pasta
70 g walnuts
70 g hard goat cheese, e.g. Chevrette, grated
1 handful bunch of parsley
1.5 dl olive oil
1 garlic clove, crushed
1 pinch of ground black pepper
Oil for frying

Cook the pasta according to the instructions on the package. Add the potato wedges the last 7-8 minutes and the string beans the last minute. Heat oil in a pan and fry the walnuts until they are darker brown. Blend walnuts, cheese, parsley, olive oil, garlic and black pepper in a food processor into a paste. Mix the pesto with pasta, potato wedges and beans. Serve the dish with e.g. cooked beets.

French, Pie

Beet and goat cheese pie

I have eaten this pie 5 days in a row and I’m still hungry for more! I do not think I need say anything else. I must admit that the recipe is more or less taken straight off a recipe in the magazine Allers from 2010. The recipe was so good that almost nothing needed to be changed.

Serves 4-5


125 g butter
3 dl wheat flour
1 egg yolk


400 grams of raw beets, peeled and diced into 2 cm cubes
2 garlic cloves, finely chopped
150 g fresh goat cheese, sliced
250 g cottage cheese
3 eggs
1 dl cream
0.5 tsp herb salt
0.5 tsp ground black pepper
2 tbsp canola oil


50 g pine nuts
1 handful bunch oregano, stripped
Oil for frying

Preheat the oven to 200 °C. Melt the butter and mix it with flour and egg yolk. Press the dough into a pie dish and bake it in the oven for 10 minutes. Mix beets, garlic and oil in an ovenproof dish and roast them in the oven for 10 minutes. Pour everything into the pre-baked pie shell. Spread goat cheese slices over the beets. Beat the eggs, cream, salt and pepper. Stir in cottage cheese and pour it all over the pie. Bake the pie for about 35 minutes or until golden. Meanwhile, fry the pine nuts in oil until they become golden brown. Sprinkle the pie with pine nuts and oregano before serving.

Lasagna and gratin, Mediterranean

Eggplant gratin with goat cheese

If you like eggplant and goat cheese, this recipe is a must try! To avoid that the gratin becomes too watery you can salt the eggplant or slightly fry before it is used, but I prefer the more efficient method below:

Serves 5

1 onion, chopped
2 garlic cloves, crushed
800 g crushed tomatoes
1 tsp herb salt
0.5 tsp ground black pepper
700 g eggplant (about 2-3), sliced lengthwise into about 1/2 cm thick slices
400 g soft goat cheese, sliced
4-5 sprigs of basil, coarsely chopped
Oil for frying

Heat the oven to 200 °C. Heat the oil in a saucepan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add the chopped tomatoes, salt and pepper and simmer for about 15 minutes. Place a layer of eggplant slices in an ovenproof dish, followed by a layer of tomato sauce and a layer of goat cheese. Repeat this two more times and gratinate it in the oven for about 35-40 minutes, until it is bubbling and the cheese is browned. Sprinkle the gratin with basil and serve it with rocket salad with olive oil curled over.

Mediterranean, Pizza

Pizza with beets and goat cheese

Beets are so tasty! So why not make a pizza of them together with grilled goat cheese on a crispy pizza base flavored with olive oil, red onion and rosemary! (The recipe for the pizza base is taken from Rutiga kokboken of ICA Provkök.)

Serves 4-5

Pizza base

25 g fresh yeast
2 dl water, 37 °C
1 tbsp oil
5 dl flour
0.5 tsp salt


250 g raw beets, peeled and sliced
400 g goat cheese, sliced
1 red onion, sliced
1 tbsp rosemary
1 dl olive oil

Crumble the yeast into a bowl and stir the water into it. Add the remaining ingredients for the pizza dough and knead them into a smooth dough. Prove it, covered with a baking cloth, for about 30-40 minutes. Preheat the oven to 250 °C. When the dough is proved, knead it and divide it in four parts. Roll them out to thin round cakes. Prove them on a baking sheet for about 10 minutes. Meanwhile, spread the beets, onions and goat cheese on top. Sprinkle with rosemary and drizzle olive oil. Bake them in the oven for about 15 minutes, or until golden.

Mediterranean, Spring rolls

Filo bundles with goat cheese and figs and spinach and feta cheese

Making filo bundles is a very easy way to make a festive dish! Just fill them with any filling, pinch together, brush them with oil and bake in the oven. Here are two suggestions for tasty fillings:

Serves 4-5

270 g filo
Oil for brushing

Filling 1

250 g fresh spinach, blanched and chopped
150 g feta cheese, crumbled
1 garlic clove, crushed
0.5 tsp ground black pepper
0.5 tsp herb salt

Filling 2

150 g soft goat cheese, cut into ten pieces
5 dried figs, halved

Heat the oven to 200 °C. Mix the ingredients for filling 1. Cut the filo into 10 cm squares. Place a piece of goat cheese and half a fig on ten of the squares and put spinach and feta cheese filling on the remaining ten. Pinch together double sheets of filo around each filling and place the bundles on a baking sheet. Brush them with oil and bake in the oven for about 25 minutes or until they are golden brown. Serve with a salad, with for example green leaves, roasted sunflower seeds and pomegranate.

Mediterranean, Patties and burgers

Potato cakes with goat cheese and chilli

This is a very flavorful version of potato cakes. They have spiciness of chilli and delicious flavors of goat cheese and garlic. They go very well together with crispy leaf salad with fried walnuts. (The recipe is inspired by a recipe from the magazine Buffé from 2011.)

Serves 5

800 g potatoes, cut into smaller pieces (preferably with skin on)
2 green chillies, finely chopped
2 garlic cloves, crushed
150 g fresh goat cheese, crumbled
30 g parsley, chopped
2 eggs
1 tsp herb salt
1 pinch of ground black pepper
140 g mixed leaf salad
2 dl walnuts
Olive oil and crema di balsamico to drizzle over the salad
Oil for frying

Boil the potatoes until soft. Then mix them with a hand blender to a smooth mash. Let cool for at least 10 minutes. Heat the oil in a pan and fry the walnuts until golden brown. Mix the leaf salad with the walnuts. Stir eggs into the mashed potato when it has cooled. Then mix in chilli, garlic, goat cheese, parsley, salt and pepper. Shape the potato mixture into patties and fry until they are browned on both sides. Serve them with walnut salad with olive oil and crema di balsamico curled over.

Mediterranean, Salad

Goat cheese salad with fig, pomegranate and pine nuts

This is really like candy! To make the salad more fulfilling, do not hesitate to add any kind of beans or lentils.

Serves 4

200 g soft goat cheese, divided into 1 cm cubes
100 g mâché salad
100 g pea sprouts, coarsely chopped
Seeds from one pomegranate
70 g pine nuts
4 fresh figs, cut into wedges
Olive oil and crema di balsamico to drizzle
Oil for frying

Fry the pine nuts in oil until they become golden brown. Mix all ingredients in a bowl or put them in layers on a plate. Drizzle with olive oil and crema di balsamico.