Made a simple salad.
Took some mixed leaves and added the following.
Halved cherry tomatoes.
Slices of cucumber.
Thin slices of radish.
Strips of red pepper.
Slices of avocado.
You can add dressing to taste.
This recipe was inspired by one I saw in a magazine.
In a foil lined roasting pan, add some olive oil (and a splash of sunflower oil) and place in a hot oven for ten minutes to heat through.
Cut some potato into 2cm cubes. I used Maris Piper potatoes.
Add the potatoes to the hot roasting pan and roast for ten minutes.
Break the cauliflower into florets and halve the bigger florets, so the pieces of cauliflower are of an equal size. You can also add the cauliflower leaves as well.
Add these to the roasting pan and mix with the potatoes.
Cook for another fifteen minutes.
Sprinkle on some garam masala and stir and toss the potatoes and cauliflower.
Cook for another ten to fifteen minutes, or until the potatoes are crisp and brown.
Remove from the oven.
On a serving plate arrange some leaves of Romaine lettuce. Top with the potato and cauliflower. Add some pomegranate seeds and thinly sliced red onion.
I’ve only been to Chiquito a couple of times, but I have always liked the idea of the menu.
We went as a family and had some interesting dishes. I don’t think we were overly impressed with the experience, and I can’t see us making a return visit anytime soon. The food was okay, buy nothing special.
I had the chilaquiles, these were nachos tossed in sauce, oven baked with mozzarella until crispy on top and soft at the bottom, topped with a fried egg. I had mine with the barbacoa beef and chimichurri sauce.
It was just okay, I thought it was interesting with the egg. I didn’t really enjoy the soft nachos.
My eldest went with the chimichanga, fried tortilla packed with rice, refried beans, mozzarella and jalapeño cheese sauce. Served with guacamole, sour cream and salsa.
He did enjoy the dish.
My other son with the topped salad with a chicken + chorizo skewer.
The salad was mixed leaves, grains, avocado, cucumber, cherry tomatoes, carrot, pink onions and crumbled feta cheese in a citrus dressing. Interesting salad and combination of flavours.
The other dish on the table was a 6oz juicy tender steak, mixed salad and homemade sweet potato wedges.
The steak lacked flavour, and the sweet potato wedges were undercooked.
Overall it was just okay as a meal out, the service was lacklustre.
Working in London on a Thursday, it was time for a quick lunch. I popped out to see what I could get, I was surprised by how busy everywhere was. There were long queues in most of the usual places I visit for lunch. In the end I went to the Natural Kitchen. I haven’t been there for quite a few years, even before the pandemic.
As well as a table menu, they also do take out salad boxes. You get to choose three salads and either a hot or cold protein choice.
There was a shorter queue compared to other places, so it wasn’t long before I was served.
I went with the large cous cous salad, coleslaw and the Greek salad. I chose the barbecue chicken, which comprised two grilled chicken thighs in a barbecue style sauce.
I did enjoy the salad. It was a decent portion and very tasty.
One thing I do like to add to a salad is roasted butternut squash.
I take some butternut squash, peel and cut into cubes. I then coat these in olive oil and a little golden syrup or honey. This is then roasted in a hot oven for twenty to thirty minutes.
I then either serve straight away with a salad, or I let them cool down and add to the salad later.
Back in at the beginning of December I was in London working and needing lunch, I was in the mood for a salad. Having not enjoyed my recent salad from Birley Sandwiches I thought I would give Olive + Squash a visit on the other side opposite Birleys.
As well as “choosing your own salad” they also have a menu of salads you can order as well.
I went with the Portobello Bowl.
This is a chicken, mushroom and lentil salad. It also included spinach and croutons. This was lovely and fresh. I did enjoy the salad, but I think next time I would have it without the chicken and have extra mushrooms.
Back in at the end of November I was in London working and needing lunch, wasn’t sure what I was in the mood for, but after walking around Leather Lane market I made a decision. I decided that I wanted a salad.
I had enjoyed my salad from Birley Sandwiches so joined the queue.
I had a pasta salad with rocket, tomatoes, mozzarella, avocado, croutons and olives.
I do like the way they make the salads fresh to order, they toss the salad in the dressing for you.
When I got back to the office, I put the salad on a plate and tucked in. It was nice, but not as nice as the salads I have had there before. It was a little too salty for me. Maybe it’s time for a change, when I next get a salad.
We have rice salad quite a lot, usually more often in the summer, but if I have cooked more rice than we need, then I might use the surplus to make a simple rice salad.
I have found I prefer basmati rice over long grain rice for a rice salad, but either will do.
My usual additions are sweetcorn, diced peppers, diced onions, peas, mushrooms, spring onions and courgette.
I use to dress my rice salads with mayonnaise, now I use a little olive oil, white wine vinegar and season with salt and pepper.