Homemade taboulé

A light easy summer meal!

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 8
Level: Easy
Cost: cheap

Equipment: oven dish, large salad bowl,

– 4 cups of semola
– 4 tomatoes
– 1 cucumber
– 1 pepper
– fresh mint
– 2 lemons
– olive oil
– 600g chicken fillet (Chicken is optional if you want it as a starter or side dish)

Prepare the chicken: cut it in small pieces and put it in an oven dish with lemon juice and a tbsp of olive oil. Let marinate and cook in the oven for 10-15 minutes. When it is ready put it in a cold dish and let cool down in the fridge.

Prepare the semola: put equal volume of semola and boiling water in a large bowl, with a pinch of salt. Cover and leave to rest.
Peel and cut the cucumber. Remove the seeds of the pepper and the tomatoes and cut them.
Wash and cut the mint very finely.

Add the vegetables and the mint in the semola. Add olive oil and lemon juice. Mix well. Add the chicken, mix. Leave in the fridge until you serve it.

Tip: you can keep some whole mint leaves to decorate.

Healthy Veg Quinoa Salad

Here is an idea of super healthy and delicious salad. I made it yesterday for lunch and it was very good and filling!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pot

– 40 g quinoa
– cherry tomatoes
– 1 avocado
– 40 g of sun-dried tomatoes
– 100 g tofu
– salad
– baslamic vinegar, olive oil
– salt, pepper, mixed herb

Cut the tofu in cubes and let it marinate with a tbsp ob balsamic vinegar and mixed herbs.
Cook the quinoa.
Cut the cherry tomatoes in halves and the avocado in cubes.
When cooked, let the quinoa cool down.
Then mix everything, season and enjoy!

Pasta Salad

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: large bowl, pan, drainer

– 250 g pasta
– 100 g diced bacon
– cherry tomatoes
– pine nuts
– parmesan (non grated)
– lamb’s lettuce
– oil, balsamic vinegar, salt, pepper

Cook the pasta, drain, cool under cold water and pour in the salad bowl.
Cook the diced bacon in the pan, add in the salad bowl.
Then add the pine nuts, cherry tomatoes cut in halves, the lamb’s lettuce.
Grate the parmesan over the salad. Season and mix.

If you make the seasoning separetely, you can keep it in the fridge for several days
Nice idea for a lunchbox

Salad with “Chèvre Chaud” (Hot Goat Cheese)

Preparation: 10 minutesla_buche_de_chevre
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: oven, oven dish

– 2* slices of goat cheese (in a roll)pain_cereales
– 2* slices of bread (ideally cereal bread or complete bread from a real bakery, and not plastic bread from the supermarket –> sorry I’m French, I can’t deny my origins!)
– honey, pine nuts (optional)
– salad
– olive oil, balsamic vinegar, salt, pepper

* 2 or more if you are very hungry! (depends also on the size of your bread and your cheese roll: you might need to put 2 slices of cheese on each toast)

Place the pieces of bread in an oven dish and a slice of cheese on top of each. You can add honey and pepper.
Cook in the oven at 180° for 10 minutes.

In the meantime, place the salad on your plate and season it with olive oil and balsamic vinegar. You can add pine nuts.

When the toasts are ready (bread is crispy, cheese is hot and melty), place them in your plate, on top of the salad.

Enjoy immediately!