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Green Bean Potato Salad

A green bean potato salad is a summer classic! It’s a perfect bring-along side dish for picnics, potlucks and barbecues. This variation made with a grainy Dijon, cider vinegar dressing is mayo-free and packed with flavor.

I have some many variations of green bean and potato salads, as it’s a summer classic that everyone loves, in one form or another. This version is a beautiful combination of boiled new potatoes, organic smoked bacon, fresh herbs, spring onions, radishes and capers — all of which give this potato salad a fresh tasting, medley of flavors. Of course, if you prefer a vegetarian version, this potato salad with green beans is super easy to adapt!
Green Bean Potato Salad with bacon, capers, herbs, radishes

Tips for making this potato and green bean salad

For the potatoes

It all starts with choosing the right potato. I like to go to my local farmers market as there are many types to chose from. For this recipe I decided on a French variety of new potato. Most important is that the potatoes are firm (waxy) and hold their shape when cooked. And I like to chose ones that have a really thin, clear skin, which means no peeling required! Plus extra vitamins! Red skinned ones are also one of my favourite choices.

For the green beans

For this recipe, I like to blanch the green beans after the potatoes are done, as this lets the potatoes cool down while tossed in the dressing (also so they soak up the flavors) as I prepare the rest of the salad. Most important for the green beans is to give them a cold bath after blanching them. Quickly cooling them off stops them from continuing to cook, keeping them crisp-tender and helps lock in their brilliant green color.

Green Bean and Potato Salad with bacon, capers, herbs, radishes

Close up of Green Bean and Potato Salad with bacon, capers, herbs, radishes
How to adapt this this Green Bean Potato Salad

Make it vegetarian — skip the bacon and add a couple of sliced boiled eggs, or perhaps some shavings of parmesan cheese (if you are a strict vegetarian choose a vegetarian parmesan — one that is not made with calf rennet).

Make it vegan — skip the bacon and add a handful of Kalamata or green olives. Or toss in some halved cherry tomatoes.

For more potato salad recipes with green beans

How about trying my recipe for Chimichurri Potato Salad with Green Beans, New Potato Salad with Green Beans and Cherry Tomatoes or Roasted Corn and Potato Salad with Green Beans. Otherwise, check out my recipe archives for other Potato Salad recipe inspiration.

Green Bean Potato Salad with bacon, capers, herbs, radishes
5 from 1 vote
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Green Bean Potato Salad

A flavour-packed green bean potato salad that is perfect for summer picnics and barbecues. Easy to make and mayo-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 348 kcal
Autor Elle

Ingredients

For the salad:

  • 650 g new potatoes, scrubbed and halved lengthwise (or in quarters if large)
  • 1 bay leaf
  • 100 g diced smoked bacon
  • 250 g green beans, trimmed and halved
  • 4 radishes, thinly sliced into strips
  • 3 tablespoons freshly chopped dill
  • a small bunch parsley, chopped
  • 2 green onions, finely chopped (or chives)
  • 2 tablespoons capers (in brine), drained

For the dressing:

  • 1 garlic clove, minced
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon apple cider vinegar (unfiltered)
  • 2-3 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper

Method

  1. Fill a large pot with cold salted water. Add the potatoes and bay leaf. Bring to the boil and cook until potatoes are tender when pierced with a knife (ca. 10 minutes).
  2. Meanwhile, make the dressing. In a large serving bowl, whisk together the garlic, mustard, vinegar and olive oil.
  3. Drain the potatoes and add them to the bowl with the dressing. Toss well to coat and set aside to cool down.
  4. Meanwhile, cook the bacon in skillet over medium heat until slightly crispy.
  5. Blanch the beans in a pot of boiling water for 3 minutes, until -crisp-tender. Drain the beans and plunge them into a bowl of cold water to stop the cooking. Drain well and add them to the bowl with the potatoes. Add the cooked bacon, radishes, chopped herbs, green onion and capers. Season with salt and pepper and toss gently to combine. taste and adjust seasoning, if desired.

  6. Enjoy!

Notes

Tossing the warm potatoes with the dressing helps them absorb the dressing and makes them more flavorful.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Green Bean Potato Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

Strawberry Tart with Mascarpone Cream (gluten-free)

This strawberry tart is the perfect go-to when you need delicious and impressive summer dessert. It’s easy to make, is refined sugar-free and gluten-free to boot. It has a granola-like crust, made from ground seeds, nuts and oats. Plus a little coconut oil and maple syrup, which all together taste terrific once baked! Then there is a layer of stewed berries, topped with a vanilla mascarpone cream and finally fresh sliced strawberries. Because strawberries are the star of the show here!

Make this strawberry tart in four easy steps

This recipe is made and assembled in four parts, which may sound like a lot, but trust me it’s super easy. And ridiculously impressive to guests.

Strawberry Tart with Mascarpone Cream (gluten-free)
This strawberry tart can also be made using a Ø 24 cm round springform.

STEP 1: First there is the crust, which is simply a mix of seeds, nuts and oats, all ground together into a fine “meal”. A little plant-based starch is added to help with the binding, as it coconut oil and maple syrup (or honey, if you prefer). This is baked in the oven until golden and aromatic. Cooled and ready for the first layer — the strawberry sauce.
Steps for Strawberry-Mascarpone-Tart
STEP 2: The strawberry sauce, which actually gets made first, so it can cool is the second step in assembling this decadent strawberry tart. The berries are stewed with a little sweet maple syrup and citrusy lemon until soft and then set aside to cool. Then, once both the sauce and the crust has cooled down, it is spread along the base of the gluten-free crust. That’s it!

STEP 3: A delicious layer of cream is made from Italian mascarpone cheese, whipping cream, vanilla and maple syrup. This is what strawberries were made for — mascarpone cream. These two are a dream together.

STEP 4: Once the fluffy mascarpone cream is spread along the tart it’s ready to be topped with sweet, fresh strawberries. Chill until ready to serve and there you have it! A super delicious summer dessert.

How to adapt this strawberry tart recipe

  • How about topping this dessert with a mix of berries (blueberries, raspberries and strawberries)? Also fantastic!
  • Have a nut allergy, then replace the nuts with more seeds or oats.
  • Want something a little less decadent? Then try Greek yoghurt with some honey instead of mascarpone cream. This also makes a nice breakfast treat!

Strawberry Tart with Mascarpone Cream (gluten-free)

Looking for other dessert inspiration?

How about trying my recipe for Summer Apricot Tart or my Mixed Berry Crumble Cake.

Erdbeer-Tarte mit Mascarpone-Creme (glutenfrei)
5 from 1 vote
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Strawberry Tart with Mascarpone Cream (gluten-free)

This delicious strawberry tart recipe is something you’ll want to make all summer long! Made with a seed, nut and oats crust it is gluten-free and sweetened with maple syrup or honey, it is also refined sugar-free.
Course Dessert
Category Baking
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 356 kcal
Autor Elle

Ingredients

For the strawberry sauce:

  • 200 g strawberries, sliced in half
  • 1 tablespoons water
  • 1 tablespoon maple syrup (or honey)
  • 1 1/2 tablespoons lemon juice

For the tart base:

  • 40 g sunflower seeds
  • 40 g pumpkin seeds
  • 40 g walnuts
  • 2 tablespoons sesame seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon ground linseeds
  • 80 g fine-cut oats (certified gluten-free, if needed)
  • 2 tablespoons arrow root powder (or other plant-based starch or simply use flour)
  • pinch of pure vanilla powder
  • 2 tablespoons maple syrup (or honey)
  • ¼ cup melted coconut oil (60 g)

For the mascarpone cream:

  • 250 g mascarpone cheese
  • 200 ml whipping cream
  • 2 tablespoons maple syrup (or honey)
  • pinch of pure vanilla powder

To decorate:

  • 250 g strawberries, sliced in half

Method

To make the strawberry sauce:

  1. Place the berries, water, maple syrup and lemon juice in a medium pot and bring to a light boil, reduce to medium and simmer until the strawberries are softened, start to break down and sauce starts to thicken. About 15 minutes. Remove from the heat and set aside to cool.

To make the base:

  1. Preheat the oven to 355°F / 180°C degrees and grease a springform tart tin (35cm x 12.5cm) with coconut oil.

  2. In a food processor, blend together the seeds and nuts to a fine meal consistency. Add the oats and blend again until fine. Add the arrowroot and vanilla, blend to combine.

  3. Finally, add the melted coconut oil and maple syrup to the processor. Pulse until the mix cones together.
  4. Firmly press the mix into the baking form so that it covers the bottom and sides. Bake in the preheated oven for 15-20 minutes until light golden brown. Set aside to cool.

Make the macarpone cream filling:

  1. Using a stand mixer or handheld mixer, beat the mascarpone, cream, maple sugar and vanilla together until thickened.

Assemble the tart:

  1. Spread the strawberry sauce mixture evenly over the bottom of the tart, followed by the cream filling and finally top with fresh sliced strawberries.
  2. Refrigerate until ready to serve. Enjoy!

Notes

  • This strawberry tart can also be made using a Ø 24 cm round springform.
  • Chia seeds and arrowroot powder both help bind the base of this gluten-free tart. If you don’t have chia seeds, then use ground linseeds instead.
  • If the strawberry sauce is too runny, stir in a sprinkle of chia seeds or starch to help thicken.
  • If you have a nut allergy, you can replace the walnuts with more sunflower and pumpkin seeds, or replace the walnuts with buckwheat groats or more oats.
  • This tart can also be made the day before and then covered and chilled in the fridge until ready to serve.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Strawberry Tart with Mascarpone Cream (gluten-free) recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

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This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Curried Split Pea Soup

Split pea soup. Comforting, filling, and full of plant-based goodness. Yes, there’s nothing quite like a comforting bowl of soup. This vegetarian (actually vegan) split pea soup is is warmly spiced with ginger, turmeric, cumin, curry and a little chilli. And has some extra goodness and heartiness added with potatoes and carrots. It’s super easy to make and it’s one of those soups you can enjoy for a few days in a row. And leftovers are fantastic! Which also means less time thinking about what to cook next!

vegetarische Erbsensuppe mit Schälerbsen
Split pea soup – traditional versus niveau

There are about a million and one ways to make a split pea soup. The most traditional version I know of is the French Canadian recipe called Soupe aux Pois. It’s made with leftover Easter ham. And it’s delicious. With the intent of buying dried lentils and only being able to find “dried split peas”, I decided it was high time I develop a vegetarian or vegan recipe for pea soup. And here it is. This recipe reminds me a little like a Dhal since it is spiced with a mild curry and other spices. Plus it has a similar consistency. So maybe not so traditional, but definitely tasty.

Erbsensuppe mit Curry Gewürzmischung noch Ingwer, Kurkuma, Kreuzkümmel und etwas Chili. Brot dazu

Preparing split peas

Like so many dried legumes, they need time to soak and time to cook, so planning ahead is needed. This of course can be sped up with you have a pressure cooker. I don’t. So I prepare mine by soaking them overnight and then planning time to cook them. Which can take anywhere from 60-90 minutes, depending on their age. Which is when I usually sit back and listen to my Spotify playlist and read Harlan Coben’s Honeymoon.

Erbsensuppe mit Curry-Gewürzen Rezept, vegan und vegetarisch
How to serve vegetarian split pea soup

I like to serve this vegan and vegetarian split pea soup with some crusty bread or a simple side salad for a full meal. It keeps well in the fridge for up to 4-5 days, and it actually tastes better as the flavours deepen!

Erbsensuppe - Aromatisch gewürzt mit Curry
5 from 2 votes
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Curried Split Pea Soup

This plant-based split pea soup is spiced with ginger, turmeric, cumin and curry giving it an Indian dhal flair. It’s hearty and makes enough for four well-sized servings, so you should have plenty to eat. Or serve it for 6 with some crusty bread or a green salad. Suitable for anyone following a vegetarian, vegan or gluten-free diet.
Course Soup
Category Curry
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 464 kcal
Autor Elle

Ingredients

  • 300 g dried green split peas, soaked overnight and rinsed
  • 2 tablespoons extra-virgin olive oil or ghee
  • 1 small yellow onion, chopped
  • 3 large garlic cloves, minced
  • 1/2 teaspoon of freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1 teaspoons ground cumin
  • 1 teaspoon curry powder (mild)
  • 1/4 teaspoon chili flakes
  • a pinch of cayenne
  • 1 teaspoon sea salt
  • freshly ground pepper, to taste
  • 2 medium potato, peeled and chopped (ca 300 g)
  • 1 large carrot, peeled and chopped (ca 150 g)
  • 4 1/2 cups vegetable or chicken broth, plus 1/2 cup more to thin, if desired
  • a squeeze of 1/2 of a lemon (optional)

Method

  1. Heat the oil or ghee in a large heavy-bottomed pot over medium to medium-high heat.
  2. Add the onion and cook until the onion is translucent (about 5-7 minutes). Then add the garlic, ginger, turmeric, cumin, curry, chili, cayenne, salt and pepper and cook for another 2 minutes.
  3. Then add the potato, carrot, soaked split peas, and broth. Gently stir the mixture and then bring it to a boil. Reduce to a simmer, partially cover, and cook for about 75 minutes until the split peas are soft (check at 60 minutes for doneness, as time depends on age of split peas).
  4. Process a few times with an immersion blender, just to obtain creaminess but still preserving some texture from the peas…or as desired, depending on how you like your soup texture to be. I like mine on the more creamy side. Add more broth (or water) to reach the desired consistency, if needed.

  5. Add a squeeze of lemon juice (if using), stir, and then taste and adjust any seasoning necessary.
  6. Pour the soup into individual bowls. Garnish as desired (I like a drizzle of coconut milk or coconut yoghurt and micro greens or herbs). Serve and enjoy!

Notes

  • For the curry powder I use “Curry Klassisch” from Lebensbaum. It can be found in organic food stores.
  • Soup holds 3 to 4 days in the refrigerator and freezes well.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Curried Split Pea Soup recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Glass Noodle Salad with Strawberries & Cucumber

This light and refreshing vermicelli glass noodle salad with strawberries is everything a spring salad should be: packed with flavor, vibrant, and nourishing! Glass noodles are tossed with strawberries, cucumber, spring onion, mint and cilantro, and then tossed in delicious asian-style vinaigrette made with fresh chilli, miso paste and roasted sesame oil.

Glass Noodle Salad with Strawberries & Cucumber

Inspired by my favorite Vietnamese salad

This salad gets its inspiration from one of my favorite lunch time dishes: Bún Chay — a light and refreshing Vietnamese salad made with glass noodles, fresh vegetables and herbs in a tangy rice vinegar dressing. The perfect lunch bowl! And with strawberries in season now, this was the perfect time to create a light and refreshing salad, à la Elle Republic.

The dressings is key to this glass noodle salad

To make this crave-worthy salad, not only do you need the best quality fresh ingredients, but you also need a killer vinaigrette. And this one is made with a combination of Japanese rice vinegar, a little unrefined sugar, sea salt, umami-rich miso paste, fresh chili, toasted sesame oil and a little of my go-to olive oil. Add all the ingredients to a bowl, whisk until combined, and there you have a dressing that takes this glass noodle salad to a whole new tasty level. Next comes the noodles.

Ingredients for Glass Noodle Salad with Strawberries & Cucumber

Glass Noodle Salad with Strawberries & Cucumber
What are glass noodles?

Also known as vermicelli, cellophane or bean thread noodles, glass noodles are transparent noodles that, when cooked, are transparent like glass. They are made from starch (such as a combination of pea starch with mung bean or green bean starch, there are even ones made from sweet potato starch). They are easy to prepare, you just soak them in boiling water for a few minutes. I use my kettle to prepare the boiling water and simply pour it over a bowl with the noodles and they are ready in minutes. Drain and away we go! Rice noodles can also be used — they taste great — but they tend to be stickier than the slippery glass noodles.

Vermicelli-Noodle Salad with Strawberries & Cucumber
Looking for more recipe inspiration?

Check out my recipe archive for more asian-inspired recipes!

Glasnudelsalat mit Erdbeeren
5 from 1 vote
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Glass Noodle Salad with Strawberries & Cucumber

This light and refreshing Asian-style glass noodle salad is simply the best! This flavourful salad is made with strawberries, cucumber, spring onions and fresh herbs which are tossed in delicious miso-sesame dressing. Perfect main meal salad for 2 (or side for 4) that is also suitable for a vegetarian or vegan diet.

Course Salad
Category Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 625 kcal
Autor Elle

Ingredients

For the dressing:

  • 4 tablespoons rice vinegar (Japanese)
  • 2 teaspoons mascabado sugar (or coconut sugar)
  • 1 teaspoon sea salt
  • 2 tablespoons shiro miso paste
  • 1 fresh red chili, seeded, membrane removed and finely chopped
  • 2 tablespoons roasted sesame oil
  • 1/2 tablespoon extra-virgin olive oil

For the salad:

  • 200 g glass noodles (vermicelli)
  • 2 mini cucumbers or 1/2 english cucumber, seeded and thinly sliced
  • 2 green onions, thinly sliced
  • 400 g strawberries, halved (or quartered if large)
  • handful fresh mint leaved, finely chopped (1 to 1 1/2 tablespoons)
  • 1 small bunch cilantro, roughly chopped
  • white and black sesame seeds, to garnish

Method

  1. In a small bowl, whisk together the rice vinegar, sugar, salt, miso paste, chili, and both oils until well-combined. Set aside.
  2. Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain and rinse with cold water. Drain well.
  3. Transfer the glass noodles to a bowl, and toss with the dressing.
  4. Add the remaining ingredients (cucumbers, green onions, strawberries and herbs) and toss gently to combine.
  5. Divide among two serving plates, garnish with sesame seeds and enjoy!

Notes

  • Shiro miso paste is lighter in color and has a shorter fermentation time. Sweet and mild it is perfect for dressings. It can be found in asian food stores or your local organic food store. I use Bio Shiro Miso from Arche Naturküche.
  • I always use an unseasoned Japanese rice vinegar from OTAFUKU which is also used for preparing sushi rice. It can be found in Asian food stores or ordered online.
  • Vermicelli glass noodles, also called cellophane noodles, can also be found in Asian food stores.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Glass Noodle Salad with Strawberries & Cucumber recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Strawberry Rhubarb Pie

I’m so happy to finally share this delicious strawberry rhubarb pie recipe with you. With both strawberries and rhubarb being in season now, this is a a pie that I just had to make — and one I have being making every week!

Tangy and colorful, this pie is the essence of summer. Sweet berries are paired with tart rhubarb stems and a hint of freshly squeezed orange juice and zest, a little cinnamon and ground ginger, and all baked in the best-ever, flaky homemade crust. Though you could switch up the pie’s topping. Maybe you want a crumble topping like from my Oma’s Apple Crumble? Go for it.

Erdbeer Rhabarber Tarte Pie Rezept
What does the Strawberry Rhubarb Pie taste like?

First of all rhubarb and strawberries are BFFs. Tart perfectly compliments sweet, bringing out even more of its intensiveness. A little natural beet sugar and mascobado raw cane sugar intensive this, while bringing in some caramel tones. The overall flavor isn’t overly sweet or overly tart; it’s just perfect.

Back-Schritte Erdbeer Rhabarber Pie Rezept

Tips for making the perfect pie

  • First of all, the dough needs to be chilled. Cold ingredients, especially cold butter, are essential to the texture of the pie crust — a flaky pie crust. I like to make the dough a day ahead, even two days ahead, rather than waiting for it to chill on the same day I am preparing the pie.
  • Flour or starch are important thickeners for the filling. It absorbs the excess juices of the fruit and of course, the orange juice which is added for an extra boost of flavour.
  • Baking in the bottom third of the oven helps ensure a well cooked (and not soggy) bottom crust, but I have had a lot of success in the middle of the oven too. 😉
  • I am a little old-fashioned and make the pie dough by hand, but you can also use a food processor in three steps: 1) to mix the dry ingredients 2) to incorporate the butter 3) when adding the water bit by bit; and only until the dough just barely begins to hold together.
  • Lastly, the egg wash is essential to a nicely browned, shiny golden glaze and great flavor.

Erdbeer Rhabarber Tarte Pie Rezept

Erdbeer Rhabarber Tarte Pie Rezept
5 from 1 vote
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Strawberry Rhubarb Pie

Super delicious pie recipe, using fresh spring rhubarb and strawberries. An American classic made with spelt flour. I like to prepare the pastry dough a day ahead since it needs to be well-chilled before rolling out.
Course Dessert
Category Baking
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10
Calories 492 kcal
Autor Elle

Ingredients

For the pie crust:

  • 2 1/2 cups spelt flour (Type 630) (325 g)
  • 1/2 teaspoon sea salt
  • 1 tablespoon organic beet sugar
  • 250 g frozen unsalted butter (see tips below)
  • 9-10 tablespoons ice cold water
  • 1 egg yolk, for wash

For the filling:

  • 3-5,4 cups rhubarb, trimmed and cut into 1-1,5 cm pieces (500 g trimmed)
  • 3 cups strawberries, halved (450 g)
  • 100 g organic beet sugar
  • 60 g soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 4 tablespooons spelt flour or starch
  • 1 1/2 teaspoon cinnamon (Ceylon)
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh orange juice
  • 1 teaspoon finely grated fresh orange zest (organic)

Method

  1. In a large bowl, mix together the flour, salt and sugar.
  2. Using the large holes of a box grater, grate the frozen butter into the flour. Continue by cutting the butter into the flour with a fork or a pastry cutter until well incorporated and mixture resembles fine crumbs.
  3. Add the water and use your hands to combine until forms a dough. Do not over-knead! If the dough is too wet, then add a sprinkle of flour. Or too dry add a little more water.
  4. Form into a ball, dust with flour, and flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour (or freeze for 30 minutes). Or leave in a ball and refrigerate overnight (this is what i always do).

  5. Place the sliced rhubarb and strawberries in a large mixing bowl. In a separate bowl, whisk together the flour, both sugars, cinnamon, ginger and orange zest. Pour the flour mixture over rhubarb and toss until evenly coated. Drizzle with orange juice and toss again. Set aside.

  6. Meanwhile, preheat the oven to 400 / 200 degrees and butter the pie dish. I also like to place a layer of parchment paper on the bottom rack in case any bubbling pie filling spills over.
  7. Take 2/3 of the dough and roll it out on a floured surface in a thin layer large enough to line the bottom and sides of the pie dish.
  8. Carefully arrange the thin pie dough in it (this is quite easy with floured fingertips). Trim any excess dough and crimp the edges of the crust with your fingers or use a fork to decorate.
  9. Transfer the rhubarb mixture to the pie dish. Spread out evenly.
  10. Take the other piece of dough (and trimmed dough) and roll into a circle large enough to cover the rhubarb. Place the rolled dough over top. Crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together.
  11. In a small bowl, whisk together the egg yolk and a teaspoon of water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust.
  12. Place the pie in the oven and bake for 20 minutes at 400 degrees, then reduce heat to 350°F / 180 C and bake an additional 40-45 minutes longer. The pie is done when the entire crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly.
  13. Cool on a wire rack before serving (or enjoy slightly warm). This pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Notes

  • I grate frozen butter over the flour, as it speeds up the process and keeps your dough nice and cold which helps make for an amazingly, flaky, beautifully browned pie crust.
  • I habe also made this with freshly squeezed pink grapefruit juice and no orange rind. Also tastes delicious!
  • If your oven runs hot at the back, rotate pie every 20 minutes for even baking.
  • The egg yolk wash is key to getting a perfectly flaky pie crust. So best not skipped!

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Strawberry Rhubarb Pie recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Barley Salad With Roasted Carrots

This barley salad with roasted carrots revitalized my love of grain salads. This simple whole grain salad is made with pearled barley and roasted carrots spiced with cumin, coriander, paprika and turmeric. Which are then tossed with roasted almonds, fresh parsley, pomegranate and feta cheese and a honey-lemon dressing. This recipe is healthy, hearty and easy to make. With the added bonus that it lasts well in the fridge making leftovers a dream.

Ofen Möhren

Gerstensalat mit gebackenen Karotten, gerösteten Mandeln, frischer Petersilie, Granatapfelkernen und Feta-Käse

Choosing the grain from this Barley Salad With Roasted Carrots

Barley is one of my favorite grains to use in salads (or flaked and cooked as morning porridge). It is nutty, tender and chewy and well….simply delicious. Hearty and packed with fiber, it will also keep you fuller throughout the day, while not making you feel weighted down.

I like to use pearled barley which means the bran partially removed, resulting in a quicker cooking time. It is still a healthy ingredient if you prefer your barley this way, but if you want to get the outmost nutrients from your grains than I would recommend using regular barley. Though a little extra time needs to be planned in to soak the grain. For a quicker midweek meal, I usually choice the pearled option.

Gerstensalat mit gebackenen Karotten, gerösteten Mandeln, frischer Petersilie, Granatapfelkernen und Feta-Käse

Looking for other ways to use barley?

How about trying my recipe for barley risotto or this delicious Barley Bowl with Lemon-Spinach Pesto‏. Otherwise, check out my ingredients page and choose barley to view other tasty recipes using this grain.

Gerstensalat mit gebackenen Karotten, gerösteten Mandeln, frischer Petersilie, Granatapfelkernen und Feta-Käse
4 from 5 votes
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Barley Salad With Roasted Carrots

A delicious and simple barley salad made with spice-roasted carrots, feta and fresh parsley. Omit the cheese to keep this recipe dairy-free. Makes great leftovers!
Course Salad, Side Dish
Category Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 407 kcal
Autor Elle

Ingredients

  • 7-8 medium carrots, peeled and cut into diagonal slices (500 g)
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds coarsely crushed with pestle and mortar
  • 1 teaspoon paprika (sweet)
  • 1/2 teaspoon ground turmeric
  • 1 cup pearled barley (200g)
  • 2 tablespoons lightly toasted almonds (either whole and chopped or slivered)
  • large handful of parsley leaves, roughly chopped
  • seeds from 1/2 pomegranate
  • crumbled feta, to serve

For the dressing:

  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil

Method

  1. Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes.
  2. Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
  3. Place carrots, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well.
  4. Spread out in a single layer on a baking tray and roast for 25 minutes, flipping halfway, until golden and tender. Set aside to cool.
  5. To make the dressing, whisk together the lemon jucie ingredients. Pour over the barley, stir in the roasted carrots and any spices from the tray, plus the almonds and parsley. Toss well to combine, add the pomegranate seeds and toss again. Adjust seasoning to taste. Serve with crumbled feta on top.

  6. Any leftover salad will keep well in the fridge until the following day, although you may want to add a squeeze of lemon juice to refresh the flavor.

  7. This dish is delicious warm, at room temperature or cold. I highly recommend serving it with feta cheese, as I think it works perfectly with the other flavors and elevates the salad to the next level of tastiness. 🙂

Notes

  • Roast the almonds in a skillet or frying pan for about 5 minutes over medium heat or until they’re golden brown.
  • If you don’t have coriander seeds on hand you can substitute 1 teaspoon ground coriander.
  • This recipe can easily be made vegan by replacing the honey with maple syrup and omitting the feta cheese.

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Wild Garlic Pesto

This wild garlic pesto is a refreshing change to a classic basil pesto. Easy to make, this pesto sauce combines spring garlic (also known as ramsons) with Italian flat-leaf parsley, roasted hazelnuts, parmesan, olive oil and citrusy lemon. Perfect served with pasta, gnocchi, roast potatoes or even as a spread for sandwiches. This is something you don’t want to miss this spring.

Where to find wild garlic

In spring, wild garlic grows naturally in in shade or partial shade of deciduous forests; more frequently in the foothills of the Alps. It can be found in mid-March, and all the way into April and May when the white wild garlic flowers bloom. You’ll recognize them by the great green carpets they create and their undeniable smell of garlic. Every year when I head to Sommerau in Salzburg for my spring “Basen-Fasten” week with friends, we collect droves of it to bring home so we can enjoy the last wild garlic of the season.
Homemade Wild Garlic Pesto with Hazelnuts

Other ideas on how to use wild garlic pesto

  • Pasta of course, is the obvious choice.
  • Add a dollop of the pesto to creme cheese and spread on your morning bread or toast.
  • Serve crisp oven roasted potatoes with pesto on the side
  • Make a tomato and mozzarella sandwich with wild garlic pesto on half and a sun-dried tomato on the other. How about adding a little peppery arugula? Delish!

Homemade Wild Garlic Pesto with pasta, asparagus and peas

Looking for other wild garlic recipes?

Then try this wild garlic risotto recipe. It’s delicious! Or check my archive for more pest ideas.

Wild Garlic Pesto with Hazelnuts
5 from 1 vote
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Wild Garlic Pesto

A simple wild garlic pesto made with roasted hazelnuts. Perfect pair for pasta, potatoes or spread for sandwiches. Yields enough to fill approximately a 200 ml glass.
Course Sauce
Category German, Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 238 kcal
Autor Elle

Ingredients

  • 1 bunch wild garlic
  • 1 small bunch parsley, thick stems removed
  • 50 g hazelnuts, toasted & skinned
  • 50 g Parmesan grated
  • 1/4 cup extra-virgin olive oil, or more
  • zest and juice of 1/2 organic lemon
  • 1/2 teaspoon coarse sea salt
  • freshly ground pepper, to taste
  • pinch of chili flakes (optional)

To serve (optional):

  • 500 g dried pasta of choice plus 125 ml reserved cooking water, to thin pesto
  • blanched green asparagus & peas

Method

  1. Place the wild garlic and parsley in a food processor. Process until quite well broken up.
  2. Add the grated parmesan and process further (this helps further break down the garlic and parsley leaves).
  3. Then add the roasted hazelnuts, salt, pepper, lemon zest and lemon juice. Turn the machine back on, and add olive oil to your desired consistency.
  4. Voila! Enjoy.

Notes

  • Bunch sizes can vary. I use equal parts wild garlic and parsley.
  • Store-bought roasted hazelnuts can be used for this recipe, otherwise roast the hazelnuts in a dry skillet over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and wrap the towel around them. Rub the nuts against one another inside the towel to remove the skins. Do not worry if some bits of skin remain.
  • Homemade pesto lasts for 4 to 5 days in the fridge (or longer if stored properly), so I I usually double this recipe. Drizzle a little olive oil over the top and seal closed in a Weck glass to keep the pesto green.

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Chimichurri Potato Salad with Green Beans

This flavour-packed chimichurri potato salad is the perfect choice for anyone looking for a healthy and delicious side dish that is easy to prepare. It’s packed fresh herbs and garlic, plus green beans! My favourite combo with potatoes. It’s the perfect healthy and easy to prepare side dish that’s ideal for anyone looking for a bold and flavourful potato salad — one WITHOUT mayonnaise.

What’s is chimichurri sauce?

Chimichurri originated in Argentina and is typically served as an intensely flavourful garlic and herb sauce for steak. But it’s also amazing on pretty much everything, especially in summer when you are doing a lot of grilling since it doubles up as a great marinade. It’s fantastic with chicken, fish, vegetables AND as a sauce for potatoes! It’s made of fresh herbs, garlic, red wine vinegar and olive oil. Parsley and oregano are the traditional herbs used, however you can also add fresh cilantro to the mix or even a little dill. Whatever herbs you like best!
Chimichurri Potato Salad with Green Beans

Chimichurri Recipe ala Elle

My version of chimichurri is with garlic, plenty of it. But you can also sub out some of the garlic for a shallot. And I use fresh a fresh red chili rather than chili flakes. Both versions are really nice. I’ve experimented with this sauce quite a bit, more vinegar, less vinegar, with a little smoked paprika, and without. Basically I love this herb sauce. Every version of it. It’s fresh, zingy, has a bit of a kick and is such a nice way to change up a traditional potato salad. Especially if you are looking for one that is mayo-free or simply vegan. So this is my final take on the famous sauce of Argentina. Hope you enjoy it as much as I do!

Chimichurri Potato Salad with Green Beans

I’m a big fan of green beans and potatoes together, so have a few different summer salads pairing these two together. Check out these other recipes:

Or take a look at ingredients page to view potato recipes or green bean recipes for more inspiration!

Chimichurri Potato Salad with Green Beans
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Chimichurri Potato Salad with Green Beans

A healthy and flavorful chimichurri potato salad recipe made with a vibrant and flavorful herb sauce and market fresh green beans. Perfect alternative to a traditional potato salad or for anyone wanting to enjoy a mayo-free or vegan potato salad.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 423 kcal
Autor Elle

Ingredients

For the salad:

  • 1 kg small new potatoes
  • 350 g fresh green beans, trimmed and cut in half
  • 3 green onions, finely sliced
  • 4 radishes, finely sliced
  • juice from 1/2 a lemon

For the chimichurri dressing:

  • 1 medium bunch fresh flat-leaf parsley, trimmed of thick stems (1 cup firmly packed)
  • 3 garlic cloves, minced
  • 1 fresh red chili, deseeded and sliced (or sub 1/4 teaspoon red pepper flakes)
  • 1 tablespoon fresh oregano leaves (or sub 1 teaspoon dried oregano)
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional – for a subtle smoky flavour)

Method

  1. Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce the heat and simmer, uncovered until fork-tender, 10 to 14 minutes. Drain the potatoes and cut in half or quarters, depending on size. Transfer the potatoes to a large mixing bowl.
  2. While potatoes cook, make the chimichurri. Blend the dressing ingredients in a food processor or using an immersion blender until a loose paste forms.
  3. Toss with hot potatoes with the chimichurri and set aside to cool. This helps the potatoes take on some flavor from the sauce.
  4. Meanwhile, refill the pot with water, bring it to a boil, and fill a large bowl with ice cold water. Add the green beans to the boiling water and cook for 2 minutes (until crisp-tender). Using a slotted spoon or tongs, strain and transfer beans to the ice water to stop the cooking process. After 1 minute, drain into a colander and transfer to a clean kitchen towel to dry.
  5. Add the green beans, green onions, and radishes to potatoes. Drizzle with the fresh lemon juice and gently toss. Season with more salt and pepper, to taste.
  6. Serve and enjoy!

Notes

  • I like to serve this potato salad at room temperature but it can also be served while it is still warm.
  • This Chimichurri Potato Salad is also nice served over a handful of young arugula leaves.

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Warm Smoked Salmon Niçoise Salad

This salmon Niçoise salad is a little less than traditional, but like the original it is a fantastically tasty and a terrific summer salad. Okay, I did retain a detail or two. There are boiled potatoes and green beans. And instead of tomatoes and hard-boiled eggs, I decided to use green asparagus. And a final detail. My Niçoise salad is made with warm smoked salmon instead of oil-packed tuna. Although I love adding finely chopped anchovy fillets to a traditional Niçoise salad, this time I didn’t dare. Smoked salmon has plenty of flavor on it’s own. Let’s not overdue it!

Warm Smoked Salmon Niçoise Salad

Market fresh produce makes the best Niçoise salad

It’s such a simple salad, so quality ingredients really makes a difference. And I guess that’s what inspired me to make yet another version of this salad. Summer vacation in France. All the fresh produce markets and everywhere I look there is a table bound to have someone enjoying a traditional Niçoise salad. So rather than sharing with you what you have already enjoyed yourself a hundred times, here I a sharing my recipe for a warm smoked salmon Niçoise salad.

Nizza-Salat (Salade Niçoise) mit Räucherlachs

Warm Smoked Salmon Niçoise Salad

A smoked salmon Niçoise salad with warm, flaky salmon

A little side note…I prefer my smoked salmon cooked pretty much always (just like I do Prosciutto di Parma). I love that there are flaky pieces of smokey, salty salmon throughout the salad. Of course, if you prefer the smoked salmon pure and unadulterated then by all means enjoy it as it is.

Looking for other smoked salmon recipes?

Here are a few other of my favorite recipes with warm smoked salmon:

Warm Smoked Salmon Niçoise Salad
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Warm Smoked Salmon Niçoise Salad

A delicious spin on the classic French Niçoise salad. Served slightly warm it's made with flaky hot smoked salmon.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 293 kcal
Autor Elle

Ingredients

For the dressing:

  • Freshly squeezed juice from 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon grainy Dijon mustard
  • 1 large cloves garlic, minced
  • 1 small shallot, finely chopped
  • Sea salt and freshly ground pepper, to taste

For the salad:

  • 200 g green beans
  • 300-400 g green asparagus (see tips below)
  • 400 g new potatoes, scrubbed clean
  • 100 g smoked salmon, coarsely chopped
  • 1 small red onion, thinly sliced
  • 50 g Kalamata or Niçoise olives, pitted and halved
  • 1 tablespoon capers (in brine), drained
  • 2 tablespoons chopped fresh dill
  • 4 handfuls chopped salad greens of choice (I like romaine hearts or arugula or a mix)

Method

  1. In a large bowl, whisk together the dressing ingredients.
  2. Place potatoes in a large pot and of cold water. Bring to a boil, season with salt, and cook until fork-tender, about 15 minutes (depending on size). Transfer potatoes to a cutting board with a slotted spoon. Cut the potatoes in half and add the hot potatoes to the bowl with the dressing until well-coated.
  3. Meanwhile, heat a small non-stick skillet over medium to medium-high heat. Add the smoked salmon and sauté, breaking up with a wooden spoon, until cooked and flaky (1-2 minutes).
  4. Return the pot of water to a boil and blanch the green beans and asparagus until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3-4 minutes. Drain, transfer to a clean kitchen towel and pat dry.
  5. Add the green beans, asparagus, flaked salmon, red onion, olives, capers, fresh dill and salad greens. Serve the warm or at room temperature. Enjoy!

Notes

  • If you are unable find green asparagus, then I suggest adding a handful of sweet vine-ripened tomatoes.
  • For this salad I chose to make a mustardy dressing. I also make this salad without the salmon using my go-to French vinaigrette dressing.
  • Be sure to toss the potatoes in at least half the dressing while they are hot, as they soak up the flavor. Whether you peel them or not I will leave up to you to decide.

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How did you like it?

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Did you make any changes to this recipe?

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Mediterranean Chicken Skillet

Let me start out by saying I love these flavors! Oregano marinated chicken breasts, braised together with Mediterranean flavors of sun-dried tomatoes, kalamata olives, capers, vine-ripened tomatoes and original Greek feta. This Mediterranean chicken skillet is an anytime kind of meal. It’s pure comfort food that’s light enough for a summer dinner. And this dish makes delicious leftovers when you aren’t up for cooking.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse in die Schmorpfanne

Make this Mediterranean chicken skillet a one-pot meal

I pretty sure you could also turn this into a one pot meal by adding pasta like orzo (risoni) to the skillet with the chicken, plus some more water or broth of course. I haven’t tried this only because I love my pasta al dente and know that if I cook it separately, then I have complete control of the texture. The chicken of course can vary slightly in the cooking time depending on the size and thickness of the filets, so a minute of two may make all the difference …al dente or not. So depending on what kind of pasta lover you are, you could give this a try.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

What to serve with a Mediterranean chicken skillet

Personally, I love this dish with pasta. Either small rice shaped pasta or short ribbon noodles. I’m sure it would taste great with potatoes or steamed rice as well, or if you are going low-carb how about serving it over a bed of spiralized zucchini noodles. If you want to add a little extra veg to your table then try blanched spinach, or add a handful directly to the Mediterranean chicken skillet! Have a big appetite? Then serve it up with your favorite crusty bread or ciabatta and a little olive oil and coarse sea salt for dipping. So good!!

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

Looking for other easy chicken skillet recipes? How about trying one of these:

Mediterranean Chicken Skillet with olives, sun-dried tomatoes and egg noodles
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Mediterranean Chicken Skillet

A super delicious and easy Greek chicken skillet recipe. It’s packed with Mediterranean flavors that will please the whole family. Serve over pasta, potatoes, grain of choice or zucchini noodles for a low-carb option.
Course Main Course
Category Mediterranean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 453 kcal
Autor Elle

Ingredients

To marinade the chicken:

  • 4 organic chicken breast filets, boneless, skinless (ca 700-800g)
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • Finely grated zest from an organic lemon
  • Freshly squeezed juice from 1/2 a lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper

For the main:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (125 ml)
  • 50 g sun-dried tomato halves (packed in oil), chopped
  • 50 g kalamata olives, pitted and halved
  • 3/4 cup chicken broth (200 ml) (plus more if desired)
  • Sea salt and freshly ground pepper, to taste
  • 1 tablespoon capers (in brine), drained
  • 300 g vine-ripened cherry or baby roma tomatoes
  • 75 g feta cheese, crumbled
  • fresh parsley, to garnish

To serve (optional):

  • 250 g egg ribbon noodles

Method

  1. Combine chicken and marinade ingredients in a glass or ceramic bowl and set aside for marinate for 20 minutes.
  2. Heat 1 tablespoon extra-virgin olive oil in a large, deep-sided non-stick skillet or over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side. Remove from skillet and transfer to a plate.
  3. Turn heat down to medium. Add a drizzle more olive oil, plus the onion and garlic. Sauté for 4-5 minute, until onions are softened.
  4. Add white wine, sun-dried tomato and olives. Increase heat slightly, cook until wine reduces slightly (2-3 minutes), add the chicken broth and bring to a light simmer. Transfer the chicken back to the pan. Season with salt and pepper, to taste.
  5. Scatter the capers and cherry tomatoes on top and cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 15 minutes, turning over the chicken halfway through (cooking time depending on size of breasts).
  6. Garnish with feta and parsley leaves and serve. Enjoy!

Notes

  • When using lemon zest in cooking, be sure to grate only the thin outer zest (colored portion of the skin) and not the white pith (it tastes bitter). The best way to do this is to use a fine grater or a lemon zester (these are great for drinks) and finely chop the zest.
  • I like to serve this dish with a little pasta. Not a lot, just a little to sop up the sauce. If you prefer a more saucy dish, or want to serve it with more pasta, then increase the amount of chicken broth used.
  • I sometimes add a couple handfuls of baby spinach at the end for some extra vitamins. I also like to enjoy this as leftovers, as you would with pasta salad. Also good served cold or at room temperature.

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Did you make any changes to this recipe?

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Asparagus Salad with Mixed Beans, Lemon and Herbs

Asparagus salad – quick, simple and SUPER delicious. I absolutely love recipes like this…ones made of just a few fresh ingredients prepared in a simple manner. Yes, that’s this! The stars here are: steamed green asparagus, fresh herbs (parley, dill and mint), sweet and crunchy red pepper and a mix of beans (chickpeas, white beans and kidney beans). All tossed together in a light lemon dressing. It’s a dream. It tastes like summer. Trust me. Together these ingredients make a brightly colored, show-stopping salad or side dish. It’s protein and nutrition-packed and is perfect for anyone following a gluten-free, vegetarian or even vegan diet. Plus it makes tasty leftovers, making it a great bring to work salad.

Spargelsalat mit gemischten Bohnen, Zitrone, Petersilie, Dill und Minze Rezept

A fantastic summer salad, also for travelling

I know asparagus season is almost at an end but I loved this salad so much I just had to share. Thanks to crops of green asparagus in Spain, Italy and France, we can still get imported asparagus until the end of July. Or if you are lucky enough to spend your summer vacation in the South you can enjoy it locally. I definitely plan to enjoy this asparagus salad (or a variation of it) a few more times this summer.

It’s the perfect type of recipe to enjoy on vacation. There’s only a few ingredients needed, they are easy to come by, and even the simplest vacation homes or AirBnB apartments can manage to provide a setting where you can enjoy a tasty homemade salad like this. Enjoy it as a light bite or make it a complete meal by serving It with some crusty bread (and maybe some tzatziki or hummus). And if you are barbecuing or picnicing, bring this along! You’re going to want to serve it along with one of your other favorite sides or salads along.

Asparagus Salad with Mixed Beans, Lemon and Herbs

How to Steam or Blanch Asparagus for Salad

The technique used for keeping the asparagus looking bright and beautiful in this salad is steaming or blanching. Both processes are super simple!

For boiling:

Add asparagus spears to a pot of boiling water and let cook for 1-2 minutes. Use tongs to and transfer immediately into a bowl of ice water. This stops the cooking. Let the asparagus chill in the ice water for a few minutes then transfer asparagus to a large plate lined with a clean kitchen towel to dry. I usually follow this method if I am blanching more than one vegetable.

For steaming:

There are a couple of methods I like to use. You can steam the tasty green spears in a skillet with a little water, place a lid on top and steam away. Voila! Or you can use a pot and a steamer basket, as I do in this recipe. If I am steaming whole asparagus I do this in a skillet, but for chopped stalks I do this in a pot using a steamer basket. Though don’t forget, the asparagus still needs an ice bath after to keep it crisp and bright green!

Asparagus Salad with Mixed Beans, Lemon and Herbs

What I love about this asparagus salad with mixed beans:

  • It makes a perfect lunch when you are on the go
  • Can easily be made ahead since you can keep it refrigerated for up to 3 days.
  • Multiply the recipe to bring it to a picnic or BBQ
  • It’s filling and light at the same time, making it perfect for low-carb diets
  • Plus can be enjoyed by gluten-free, vegetarian and vegan friends

More asparagus recipes you might like:

Asparagus Salad with Mixed Beans, Lemon and Herbs
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Asparagus Salad with Mixed Beans, Lemon and Herbs

A quick and easy asparagus salad that is light and loaded with fresh flavors. Naturally vegan and gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 212 kcal
Autor Elle

Ingredients

  • 500 g green asparagus, trimmed and cut into 3 cm pieces
  • 1 x 400 g can organic mixed beans, rinsed and drained
  • 1 red pepper, diced
  • 2-3 green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • finely grated rind from 1/2 an organic lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • sea salt and freshly ground pepper, to taste

Method

  1. In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
  2. Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 2 minutes, depending on thickness of the spears. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large bowl.
  3. Add the mixed beans, red pepper, green onion and herbs to the bowl with the asparagus.
  4. In a small bowl, add the dressing ingredients and whisk together until combined. Pour the dressing over the salad and toss to combine.
  5. Serve and enjoy!

Notes

  • This salad can also be made in advance. Store chilled in the fridge for 1 hour before serving.
  • If you like a little extra crunch, feel free to add some diced celery stalks. They are terrific in this type of salad.
  • This salad also makes great leftovers or a bring to work lunch. Store in a closed container in the fridge for up to 3 days.

Did you try this recipe?

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How did you like it?

Please let me know how this Asparagus Salad with Mixed Beans recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs

This simple and easy zucchini salad recipe takes less than 20 minutes to throw together. It’s packed with fresh Mediterranean inspired flavors: chickpeas, fresh herbs (basil and parsley), sweet red onion, parmesan, pine nuts and a light lemon dressing. You’ll love this healthy and flavorful salad. It’s perfect for a healthy and quick lunch or dinner, take to work lunch or side dish for your next BBQ.

Yes, it’s official. I’m on bit of a Mediterranean food kick at the moment. In anticipation of summer and my upcoming vacation in France, I am craving fresh flavors that scream “sunshine”. Which is what inspired me to dream up this simple zucchini salad recipe. I’m thinking me, my favorite Schwabe, this salad, a baguette, a chilled bottle of rose, sitting on a summer terrace enjoying the late afternoon Provence sun. Yeees! My absolute favorite way to enjoy zucchini is simply combining it with lemon, garlic and parmesan. The dream team. Add some sweet summer tomatoes and pine nuts and you have another one of my favorite salads: a summer zucchini noodle salad. Trust me, it’s something you’ll want to try this summer!

Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs

Why I love this raw zucchini salad

But for now, let me tell you again why I love this particular zucchini salad. First of all think summer. Think no cooking involved. Yes, the best part of this zucchini salad with chickpeas, lemon, parmesan and fresh herbs (besides all those tasty ingredients!) is that there is no cooking required. All you have to do is a minimal amount of chopping, toasting a few pine nuts, and then toss everything together. It may even convince you that zucchini is awesome. Either way, it will get you eating your veggies and it is loaded with plant-based protein, thanks to chickpeas and pine nuts.

Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs

Tips for making this Zucchini Salad recipe

Since I focus on quick and easy with this recipe, I used organic canned chickpeas. If you have a pressure cooker (or Instant Pot) or are good at planning ahead, then definitely prepare your own chickpeas from dried ones. They taste the best! If you want to add a little more plant-based protein you could also add a little quinoa. Or simply for more energy, I am a 100% sure that orzo pasta (rice-shaped noodles) would be awesome with this salad. Just add a drizzle more olive oil and maybe an extra squeeze of lemon. And if you are planning to serve this for a party or BBQ, then I recommend doubling the recipe.

Apropos…leftovers. To revive leftovers, I like to add a couple sweet tomatoes, some marinated artichokes, shaved fennel, diced avocado, a little sweet white onion, a drizzle olive oil and squeeze of lemon. Delish!

Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs
5 from 4 votes
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Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs

A super easy and tasty summer salad make with fresh raw zucchini, lots of herbs and chickpeas. Perfect for a BBQ or picnic!
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 342 kcal
Autor Elle

Ingredients

  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 medium zucchini, diced
  • 2 handfuls fresh basil, chopped (ca. 2 tablespoons)
  • 1 small bunch flat-leaf parsley, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 large garlic clove, minced
  • 35 g freshly grated Parmesan cheese (about 1/3 cup)
  • 2 tablespoons pine nuts, lightly roasted
  • Pinch of red pepper flakes
  • coarse sea salt and freshly ground pepper, to taste

To serve:

  • Serve with toasted pita or a crusty baguette

Method

  1. In a medium bowl, combine the chickpeas, zucchini, basil, parsley, lemon juice, olive oil, red onion and garlic. Add grated Parmesan cheese and pine nuts, toss gently until well combined.
  2. Season the zucchini salad with a pinch of red pepper flakes, and with coarse salt and freshly ground black pepper, to taste.
  3. Serve and enjoy!

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Mediterranean Potato Salad with Sumac Dressing

If you’re looking for a simple and tasty–no-mayonnaise–best potato salad…here it is! This Mediterranean potato salad with sumac dressing is sure to please! New potatoes are tossed with lots of fresh parsley, kalamata olives, capers (my favorite part!) and red onion in a dressing made with one of my favorite spices – sumac. As a lighter potato salad, the dressing relies on a high-quality extra virgin olive oil, a little lemon juice, red wine vinegar, grainy mustard and one small garlic clove to create a tasty summer salad, one that’s perfect for summer BBQs and picnics.

Every household and every culture has their own treasured potato salad recipe. Admittedly, I have a few! Whether it’s my favorite Schwabe’s family recipe for an original German potato salad, this Mediterranean potato salad recipe, or one of my other potato salad recipes (yes, I actually have a separate category for this!), one thing is for sure. You won’t find mayonnaise in any of them. I like mine pure, healthy and unadulterated, so that all the other flavors can shine through!

Mediterranean Potato Salad with Sumac Dressing
What type of potatoes to use for the best potato salad

You want waxy potatoes which in Germany are called “festkochend” these are the type that hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing. My favorites are any variety of new potatoes or fingerling potatoes. If you visit your farmers market you can choose from half a dozen or more fantastic variations that are great for potato salads. I often choose a mix and depending on the type I’ll also leave the skin on, which make meal preparation even easier!

Mediterraner Kartoffelsalat mit Sumach-Dressing, gesunde einfache vegane Rezept

Tips for a perfect potato salad

One important trick that makes all the difference when preparing this Mediterranean potato salad is that you want to toss the potatoes with the dressing while they are still warm. This infuses the potatoes with flavor. And if you let them sit for a few minutes this also gives the potatoes a chance to soak of the flavor. Once the potatoes cool the structure of their starch changes which also prevents them from soaking up the dressing. Which also brings me to the cooking method. Yes we often cook vegetables in boiling water, but with potatoes this shouldn’t be the case. Only because it can cause uneven cooking. Meaning the outside of the tater may be soft and mushy, while the inside undercooked. So for this reason you should start cooking your potatoes in a pot of cold water.

Mediterraner Kartoffelsalat mit Sumach-Dressing, vegane Rezept

What to serve with this Mediterranean potato salad

I love to enjoy this Mediterranean Potato Salad with a side of green asparagus or green beans for a light and delicious, vegetarian lunch. And leftovers are great tossed in with a simple green salad dressed with my go-to French vinaigrette dressing. If you are already bringing out the BBQ, this also makes a great side with grilled vegetable skewers, chicken, meat or fish.

Vegan Mediterranean Potato Salad with Sumac Dressing
5 from 1 vote
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Mediterranean Potato Salad

A light, flavor-packed potato salad with Mediterranean flavors, fresh herbs, capers and olives. So simple and delicious. One of my best potato salad recipes with no mayonnaise.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 291 kcal
Autor Elle

Ingredients

  • 750 g new potatoes, scrubbed
  • ½ cup kalamata olives (50 g), about 18 olives, coarsely chopped
  • 2 tbsp capers (in brine), drained and roughly chopped
  • 1 small red onion, finely diced
  • 2 small bunches flat-leaf parsley, chopped
  • sea salt and freshly ground pepper, to taste

For the sumac dressing:

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sumac plus extra to serve
  • 1 teaspoon grainy Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove minced
  • sea salt and freshly ground pepper to taste

Method

  1. Transfer the potatoes (in the skin) to a large pot of cold salted water. Bring to a boil and cook the potatoes until just tender, about 20-25 minutes (depending on size). Drain and once cool enough to handle, peel off the skin and cut into slices or chunks.

    Note: if I am using red potatoes or really light colored ones I leave the skin on because it is tender, delicious and adds fiber and additional nutrients.

  2. Meanwhile, in a small bowl mix together the dressing ingredients. Transfer the potatoes to a serving bowl, pour the dressing over and toss together while still warm.
  3. Add the olives, capers, red onion, and parsley to the bowl, season with salt and pepper, and toss to combine. Taste and adjust seasoning, as desired.
  4. Serve at room temperature. Enjoy!

Notes

Capers in brine (both bottled with a brine of water, vinegar and sea salt) can be found in most organic food stores. Some supermarket brands of capers can pack them in a higher quantity of vinegar (20% or more) so depending on your taste preference, you can also rinse these to reduce the vinegar flavor.

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Caesar Pasta Salat (vegan)

Caesar pasta salad….what a combo! Pasta and crispy salad together? Yeeeess! Lots of crisp romaine leaves and a little radicchio are tossed together in a tasty caesar dressing with pasta, in this case farfalle — plus for a little texture, crunch and flavor a handful of toasted slivered almonds. So good. And a little secret, this version is vegan AND still manages to stand up to the original. And in case you are wondering, this vegan caesar dressing is cashew-free, egg-free, dairy-free, soy-free, anchovy-free… and 100% delicious!

The key to this caesar pasta salad is the dressing.

Really I mean it. Okay pasta tastes pretty good with almost anything, but it’s especially good when combined with tasty ingredients. This is my go-to dressing when I want to stick with something plant-based that still gives me the satisfaction of something like a umami-rich and flavorful caesar salad. I grew up on these kind of salads. but we actually do things a little differently in Canada. Our caesar dressing doesn’t contain any store-bought mayo or sour cream, in fact it’s not creamy at all. This dressing on the other hand is creamy. Thanks to tahini. The other things that make it so tasty are grainy Dijon mustard, a little lemon and to help this Caesar salad dressing taste more authentic, there’s nutritional yeast which gives it a parmesan cheese-y flavor, just like the original. Yes, nutritional yeast. I’m convinced it’s worth having around whether you are vegan or not.

Caesar Pasta Salat with almonds, tahini dressing (vegan)
If you are looking to try a my families recipe for caesar salad, then check out my recipe for Aunt Ilse’s Homemade Caesar Salad Dressing. It’s doesn’t contain any store-bought mayo or sour cream like some recipes I’ve seen. It’s got a nice tang that Canadian caesar dressings have, but without all the junk that you might find in a store-bought one. And even though it’s not vegan, I think it’s easy to make and delicious.

This dressing is the same one I use to make my vegan caesar salad dressing, which is also on Elle Republic. I have a lot of tahini dressings, so just use the search bar, or check out my Creamy Green Tahini Dressing, I list a lot of my favorite tahini dressing recipes there.

Caesar Pasta Salat with radicchio, almonds, tahini dressing (vegan)

Ways to adapt this caesar pasta salad recipe:

  • Add ripe cherry tomatoes (halved)
  • Toss in some thinly- sliced red onion (you can also soak it in cold water beforehand tone down the onion-y taste)
  • Try adding crispy oven-roasted chickpeas or homemade croutons
  • Use your favorite kind of pasta or increase the health factor by using whole wheat pasta (or even gluten-free!)
  • Trade out the romaine and radicchio for other greens, like Tuscan kale or spinach. Or use a mix. Most importantly, choose ones that are hearty enough to stand up and maintain their texture — this should be a BBQ-worthy dish. Yes, now that the weather’s warming up, it’s high time for the season of picnics, BBQs, and patio parties to begin!
Caesar Pasta Salat with radicchio, almonds, tahini dressing (vegan)
5 from 1 vote
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Vegan Caesar Pasta Salad

If you dig a good caesar salad, but are looking for a healthier alternative or vegan version, this caesar pasta salad is it. It's super easy to make and delicious. A must-try! This dressing is also perfect for other hearty salads, especially kale that’s been massaged with a little lemon and olive oil.
Course Salad
Category American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 459 kcal
Autor Elle

Ingredients

  • 250 g dry pasta (e.g. farfalle)
  • roughly 4 handfuls chopped romaine (or 4 small hearts of romaine lettuce)
  • 1 handful shredded radicchio
  • 1/4 cup toasted slivered almonds (25 g)

For the tahini-caesar dressing:

  • 2 tablespoons tahini (well-stirred)
  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, minced
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper, to taste
  • 1/2 tablespoon maple syrup
  • 2 tablespoons nutritional yeast
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons water, or more as needed

Method

  1. Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain well and set aside.
  2. Meanwhile, in a small bowl, combine the tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Whisk together until well combined, then add the water and whisk until you have a smooth dressing. If too thick to pour, whisk in a little bit more water.
  3. In a large bowl, toss together the romaine, radicchio, and half the toasted nuts. Add the pasta and the dressing. toss again, until evenly coated. Taste, adjusting the seasoning if you like.
  4. Sprinkle with remaining nuts and serve. Enjoy!

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Roasted White Asparagus Soup (Vegan)

This recipe for roasted asparagus soup is one of my favorite spring soups! Roasted white asparagus, a little dill and a hint of lemon are a sensational combination. And the best part is that this soup tastes creamy, but in fact it is 100% dairy-free. Whether served as a delicious starter or light main course, asparagus soup always tastes good!

Roasted White Asparagus Soup (Vegan)
One thing I love about spring is the arrival of asparagus! And it seems to be everywhere right now! White, green and purple, I love them all. They are irresistible, so we’ve been enjoying lots of asparagus lately. Roasted, blanched, with romesco sauce or tahini sauce (both to die for!), in pasta salads, you name it… we’ve enjoyed it! And now it is high time that I share a asparagus soup recipe with you. It’s healthy, super simple and easy to make since it’s made with just 7 ingredients, not counting olive oil, salt and pepper!

Roasted White Asparagus Soup (Vegan)

Creamy asparagus soup without cream

In this recipe, soaked raw cashews replace the heavy cream used in traditional creamy soups. If nuts are an issue for you, then use a non-dairy vegan replacement for cream (soy cream, etc) instead, or try cooking 3 tablespoons arborio risotto rice in the broth before adding it to the soup. Risotto rice is a great thickener for soups. But first, if you don’t already own one, get yourself an immersion blender. This is one of my all time favorite and best-used kitchen gadget. It’s so much easier than blending multiple batches of hot soup in a blender!

Roasted White Asparagus Soup (Vegan)
4.5 from 2 votes
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Roasted Asparagus Soup (Vegan)

This dairy-free cream of asparagus soup is pure comfort in a bowl and so simple to make. Plan ahead as soaked cashews replace cream in this recipe. This recipe needs to be planned ahead. Soaking time: min 2 hrs (up to 24hrs).

Course Soup
Category German
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 230 kcal
Autor Elle

Ingredients

  • 1/2 cup raw cashews, soaked for at least 2 hours, drained and rinsed (65 g)
  • 2 tablespoons extra-virgin olive oil, separated
  • 1 kg white asparagus, peeled and woody ends trimmed (750 g net)
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon freshly chopped dill
  • 2 cups vegetable broth (500 ml)
  • sea salt and freshly ground pepper, to taste
  • freshly squeezed juice from 1/2 lemon, or to taste

Topping options:

  • tahini sauce
  • roasted asparagus tips
  • chopped herbs (e.g. dill, chives)
  • capers

Method

  1. Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
  2. Place the asparagus pieces on the prepared sheet tray. Drizzle with 1 tablespoon olive oil and season with a little salt. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender, about 25-30 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 6-8 minutes. Add the garlic, stir and cook for another minute, until fragrant.
  4. Add the roasted asparagus, dill leaves, and broth. Bring everything to a simmer and stir in the soaked cashews.
  5. Using an immersion blender, blend until smooth.

  6. Alternatively: use a regular blender to puree the soup (either cool your soup before blending or blend in small batches, leaving the tube hole open so that the hot air can escape as you're blending the soup). Please use caution when blending hot liquids!
  7. Serve the soup warm and garnish with desired toppings. Enjoy!

Notes

  • At the farmers market or asparagus stands it is possible to buy bags of already peeled asparagus stalks that are broken. These are perfect for making soups. In my neighborhood, these are sold in 750 g bags. This is what I use for soups. Depending on how much of the woody ends need to be removed, 1kg asparagus should be enough for this recipe.
  • I personally love fresh dill with this recipe. For non dill lovers try replacing with tarragon leaves. They pair perfectly with asparagus too!

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Asparagus Orzo Salad with Herbs and Lemon

To celebrate the spring season, I’m sharing this fresh, bright and irresistible asparagus orzo salad recipe. It’s bursting with fresh and zesty Mediterranean flavors. There are lots of herbs, fresh seasonal vegetables, and all the other things that make a pasta salad great! This salad is delicious as a main dish as well as a side and of course is perfect for the first picnics and barbecues of the season!

(Risoni, Kritharaki) Asparagus Orzo Salad with Herbs and Lemon

Orzo-Salat mit Spargel, Rezept für Reis-Nudeln (Risoni, Kritharaki), Kräuter, Fenchel, Parmesan, Spinat, Zitrone

Asparagus Orzo Salad Ingredients:

Here’s what I use to make this pasta salad recipe. I love all these flavors together, but of course feel free to sub in and out your favorite ingredients.

  • Orzo (also known as Kritharaki (in Greece) or Risoni (Italy) or simply Reisnudeln (Germany)
  • White beans (for extra protein! chickpeas would also work well)
  • Spring vegetables (asparagus, fennel and spinach, plus red onion and a little garlic)
  • Herbs (parsley, mint and dill)
  • Lemon (feel free to add a litte zest if you like)
  • Capers (for a little extra Mediterranean liveliness)
  • Olive oil, salt, pepper (cause what’s a pasta salad without it?)
  • Cheese (parmesan is dreamy with this salad)
  • Pine nuts (for a little extra crunch and flavor, slivered almonds would also be nice)

Super fresh. Super simple. And super delicious!
Asparagus Orzo Salad with Herbs and Lemon

Ideally, a spring or summer pasta salad should be made with the freshest seasonal vegetables available. So sometimes the vegetable add-ins are things like steamed green beans and sweet cherry tomatoes, or radishes and cucumbers (or a personal favorite, marinated artichokes and young arugula leaves) but this month is it all about asparagus. For the pasta, I like using orzo for this particular recipe, since I want every bite to be full of fresh ingredients, rather than letting pasta take the stage. But any of favorite pasta would of course be fine.

Orzo-Salat mit Spargel, Rezept für Reis-Nudeln (Risoni, Kritharaki), Kräuter, Fenchel, Parmesan, Spinat, Zitrone

Asparagus Orzo Salad with Herbs and Lemon
5 from 1 vote
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Asparagus Orzo Salad with Herbs and Lemon

Bright and flavorful, this asparagus orzo salad is bursting with spring flavors. Easy to make, this simple and fresh pasta salad is made with orzo, which can also be found under the name Kritharaki or Risoni. Serves 4-6.
Course Salad
Category Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 265 kcal
Autor Elle

Ingredients

  • 350 g uncooked orzo (or other pasta shape)
  • 2 large handfuls baby spinach, chopped
  • 1 x 400 g can white beans (cannellini beans), rinsed and drained
  • 500 gr green asparagus, ends trimmed and diagonally sliced into bites sized pieces
  • 1 small fennel, cored, thinly sliced
  • a small red onion, diced
  • 1 garlic minced
  • 1 small bunch flat-leaf parsley, roughly-chopped
  • 2 tablespoons freshly chopped dill
  • 1 tablespoon freshly chopped mint
  • 1,5 tablespoon capers (in brine), coarsely chopped
  • 1,5 - 2 lemons juiced
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly-cracked black pepper, to taste
  • 2 tablespoons pine nuts, lightly toasted
  • 25 g parmesan cheese, finely grated (or more)

Method

  1. Cook the orzo pasta in a medium pot of generously-salted water until al dente (according to package instructions). Drain the pasta, then rinse thoroughly in a strainer with cold water until the pasta is chilled. Drain well and transfer to a large salad bowl.
  2. Meanwhile, fill a large saucepan with 2,5cm of water, and set up a collapsible steamer inside. Bring the water to a boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 2-3 mins (depending on thickness of spears). Rinse the asparagus under cold water until cool. Drain and add to the bowl with the pasta.

    NOTE: See tips below for alternative method.

  3. Add the remaining ingredients to the salad bowl. Toss until well combined. Taste, and season with a few generous pinches of salt and pepper, to taste.
  4. Feel free to add a little extra lemon juice if you’d like an extra-lemony salad.
  5. Serve and enjoy!

    PS) Leftovers are perfect to pack up for lunch the next day.

Notes

  • I like to steam my asparagus but it can also be cooked with the pasta. Cut the asparagus on the diagonal into bite-sized pieces and about 3 minutes before the pasta is done, stir the asparagus in with the pasta. Then drain everything together and rinse under cold water until cool.
  • Cannellini beans are a great addition to any salad. I used canned beans since they are a quick and easy addition to any weekday salad. If you have time or are able to plan ahead, I recommend preparing dried beans as home cooked beans taste worlds better. And if you're going to the time, you may as well make a batch -- they freeze beautifully. Or get a pressure cooker. or Instant Pot. This saves lots of time!

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How did you like it?

Please let me know how this Asparagus Orzo Salad with Herbs and Lemon recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Creamy Green Tahini Dressing

Creamy green tahini dressing is a delicious, flavor-packed homemade salad dressing, that’s vegan and so easy to make! And it’s pretty much good on EVERYTHING! This is a dressing recipe that you will want to make again and again!

Yes, my friends I LOVE tahini dressings! Which is why I am now sharing yet another recipe with you! This time one made with tahini, parsley, garlic, apple cider vinegar, soy sauce, lemon, roasted sesame oil, olive oil and unsweetened plant-based milk. And it is REALLY tasty!

Creamy Green Tahini Dressing with Romaine, vegan caesar alternative

This green tahini dressing is luxuriously creamy yet plant-based (no mayo!). It’s a great alternative to your standard vinaigrette, which is why I have sooo many different salad recipes using sesame seed paste for the dressing. All a little different. All simply delicious.

There’s my cumin-lemon tahini dressing I use for my Kale Salad with Roasted Vegetables and Lentils, which is also similar to the one I use for Roasted Japanese Eggplant with Tahini Sauce .

Then there is a ultra simple tahini dressing I use for this Simple Kale Salad with Lemon-Tahini Dressing and equally easy dressing for a Roasted Asparagus Salad with Lemon Tahini Dressing or a Cabbage Salad with Tahini-Lemon Dressing.

Like you need EVEN more options… but there’s also a lemony tahini sauce with garlic, ginger and soy sauce. Perfect for bowls, like this one: Broccolini and Roasted Chickpea Salad with Tahini Dressing.

And FINALLY an all-time-favorite this time of year — a tahini sauce perfect with spring asparagus: Roasted White Asparagus with Tahini-Lemon Sauce. (Have you tried it yet?!)

Creamy Green Tahini Dressing with Romaine, vegan caesar alternative

I love this green tahini dressing recipe for a couple reasons:

  • It’s absolutely delicious. But I already said that!
  • It is creamy but doesn’t have any mayo or dairy. There’s nothing but good for you, healthy ingredients here.
  • It’s versatile. Thick & satisfying, this dressing can be used for any kind of greens like kale, arugula, romaine. Go ahead try it with cabbage, fennel or cucumber, or even chickpeas, lentils or your favorite whole grains. Versatile!
  • It takes less than 10 minutes to make, including clean up. Boom.

Please tell me how you like this dressing in the comments! I’m so eager to hear how your salad creations turn out!

Creamy Green Tahini Dressing with Romaine, vegan caesar alternative
5 from 1 vote
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Creamy Green Tahini Dressing

This is a delicious creamy green tahini dressing recipe, that I'm sure you'll love! It’s simple to make and full of nutritious ingredients. It makes a great vegan alternative for a Caesar salad. Recipe yields about 1 cup/250 ml.
Course Dressing
Category Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 6 (about 2,5 tablespoons dressing per person)
Calories 162 kcal
Autor Elle

Ingredients

For the dressing:

  • 5 tablespoons tahini (well-stirred)
  • Large handful fresh flat-leaf parsley, chopped (2-3 tablespoons)
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons organic apple cider vinegar (unfiltered)
  • 2 tablespoons freshly squeezed lemon juice (1/2 a large lemon)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon roasted sesame oil
  • 1/3 cup unsweetened plant-based milk (I prefer soy drink) (80 ml)
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste

For the salad:

  • 3 heads hearts of romaine (mini romaine), washed and dried
  • 4 tablespoons mixed seeds, lightly toasted (I used sesame, poppy, hemp, and sunflower seeds)

Method

  1. Add all the dressing ingredients to a large measuring cup or high-sided container (e.g. Mason jar). Using a hand-held emersion blender, blend until creamy. Taste the dressing and adjust seasonings, if desired.
  2. To prepare the salad, remove a few of the outer leaves and then cut each head of lettuce in half lengthwise. Keep the inner core intact and cut into small wedges, if large. Rinse the loose leaves and gently wash the inner leaves to keep them whole, then roll them loosely in clean towels to remove excess water. Organize all the leaves on a large salad plate.
  3. Drizzle the leaves with about 1/4 (or more) of the dressing. Sprinkle with the roasted seeds. Serve with additional dressing on the side.
  4. This tahini dressing recipe makes about 1 cup/250 ml, which is enough for two salads. Store leftovers, in a sealed container, in the fridge and enjoy another tasty salad tomorrow or the day after!
  5. Enjoy!

Notes

  • Tahini adds a rich, nutty taste to anything you add it to. You can find it at organic food store, larger grocery stores or on Amazon (I prefer the one from Rapunzel).
  • This dressing is great for making a vegan Caesar salad. It's a great alternative to my recipe for Vegan Caesar Salad with Mixed Seeds & Herbs, which has a tahini dressing made with nutritional yeast (umami factor that replaces parmesan) and Dijon mustard. If you haven't tried it, please do. It's delicious!

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How did you like it?

Please let me know how this Creamy Green Tahini Dressing recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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Bulgur Salad with Sweet Potato, Chickpeas & Herbs

This simple recipe for bulgur salad with sweet potato, chickpeas, herbs and almonds makes the perfect side dish or main meal salad. I love the simple ingredient list and complexity of flavors and textures this combination makes. Bulgur, chickpeas, fresh parsley, mint and lemon are a dream team together. And ground cumin is right at home in this salad. Add sweet and creamy roasted sweet potato and crunchy slivered almonds, you have a dreamy tasting salad that even sweet potato nay-sayers will love. And it’s one that is perfectly suitable for vegetarians and vegans alike. Whether it’s for health or for taste, it doesn’t get better than this simple salad!

Vegane Bulgur-Salat mit Süßkartoffel, Kichererbsen, Petersilie, Minze; Mandeln und Zitrone Rezept

Makes great leftovers or a take to work salad

This is again one of those salads that I do as dinner or lunch for two, and since it is simply too filling to pile away ourselves, there are leftovers. Which in my typical fashion I like to enjoy for breakfast. Yes, it makes great leftovers, so go ahead and enjoy this salad as a filling and satisfying bring to work lunch. You can easily pep up the flavor with a little squeeze of lemon or simply some crumbled feta cheese. Or even top it with some sliced sweet cherry or baby roma tomatoes. Revamping leftovers is a great way to give yourself the feeling that you are eating something new and not a repeat from dinner.

Bulgur-Salat mit Süßkartoffel, Kichererbsen und Kräutern

Three reasons why I love this bulgur salad with sweet potato and chickpeas

  • It’s EASY and tasty! Yes, this salad is so easy to prepare and as simple as this recipe is, it doesn’t taste basic. It tastes delicious! Creamy, crunchy, nutty and fresh tasting all at once.
  • The bulgur can be cooked ahead of time. Or you could sub it out for a gluten-free grain like quinoa or even millet.
  • This salad makes for a perfect main meal salad since it is filling and satisfying and it packs great for lunches.
Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds
5 from 1 vote
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Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds

This fresh, herbed bulgur, sweet potato and chickpea salad makes a tasty and satisfying lunch. It's also a great side dish for the holidays.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 408 kcal
Autor Elle

Ingredients

For the salad:

  • 3/4 cup bulgur (150 g)
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and cut into 2cm pieces (600 g)
  • coarse sea salt, to taste
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 medium red onion, diced
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh mint
  • seeds from 1/2 a pomegranate, or more
  • 1/2 cup slivered almonds, lightly toasted (50 g)

For the dressing:

  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • freshly squeezed juice from 1 large lemon

Method

  1. Pre-heat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
  2. In a medium saucepan, cook the bulgur according to package instructions. Transfer to a large salad bowl to cool.
  3. Meanwhile, in a bowl, or directly on the baking sheet, toss the sweet potato with the olive oil and a pinch of salt and spread out in a single layer on the lined baking sheet, careful not to crowd them. Transfer to the oven and roast for 30-35 minutes, tossing halfway through.
  4. While the sweet potatoes roast, dry fry the slivered almonds, shaking the pan often, until golden. Transfer to a plate and set aside.
  5. In a small bowl, mix together the dressing ingredients until well combined.
  6. Add the chickpeas to the bowl with the bulgur, along with the red onion, parsley and mint. Pour over the dressing and toss to combine. Add the pomegranate, almonds and roasted sweet potato and gently toss again to combine.
  7. Serve and enjoy!

Notes

  • Feel free to top it with a little feta cheese, if desired.
  • Make it gluten-free: trade out bulgur for quinoa or millet.

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Please let me know how this Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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White Asparagus Salad with Fennel

This recipe for asparagus salad with fennel also works well with green asparagus if you fancy this salad outside the asparagus season. “White gold” or “edible ivory” – considered a spring delicacy, white asparagus makes it way to produce markets and grocery stores only one season a year. During the German “Spargelsaison” or “Spargelzeit” (“asparagus season” or “asparagus time”), the season usually starts in late April and finishes in mid to late June. Thanks to a mild winter, white asparagus has officially hit the markets as of March 18th this year!

Spargel-Salat mit Fenchel, Dill, Estragon

Since white asparagus spears have never been touched by sunlight, they remain white in color and delicate in texture and flavor. They are cultivated by covering up the shoots with soil as they grow; so without the exposure to sunlight, photosynthesis is unable to start, as a result, the shoots remain white. This requires quite a bit of manual labor to harvest and so the price of the white asparagus is quite a bit higher than fresh green asparagus.

Tips also work for this White Asparagus Salad with Fennel recipe

At markets, you can often pick up just the tips, which are great for salads – which is exactly what I used. This salad is really adaptable, it tastes amazing with fennel all on its own or you can substitute white asparagus for the green variety.

White Asparagus Salad with Fennel, Dill, Pine Nuts
4.75 from 4 votes
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White Asparagus Salad with Fennel

A simple and quick white asparagus salad with fennel recipe. Perfect way to enjoy in spring's asparagus harvest. Easy, healthy, delicious!

Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 288 kcal
Autor Elle

Ingredients

For the salad:

  • 1 fennel bulb, cut in half and sliced thinly with a mandoline
  • 500 g white asparagus tips or whole stalks (alternatively, blanched green asparagus)
  • 1/4 cup pine nuts, lightly roasted (25 g)
  • 1 tablespoon fresh chopped dill

For the vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 clove garlic, minced
  • sea salt and freshly ground black pepper, to taste

Method

  1. Trim the woody ends off and gently peel the outermost layer of the asparagus stalk with a vegetable peeler (Note: if using green asparagus, it does not have to be peeled).

  2. In a pot large enough to hold the asparagus, pour in enough water to come up just to the bottom of the steamer basket or metal colander. Bring to a boil, and place the asparagus in the pot (on top of the colander). Reduce the heat to a simmer and cover. Steam the asparagus for 5-8 minutes, until crisp-tender or until they are soft enough for your taste. Note: thinner white asparagus will take about 5 minutes, whereas thicker stalks will take longer.

  3. Remove from the water and cool them in an ice water bath. Remove from the cold water and drain well.
  4. Whisk together the oil, vinegar, tarragon leaves, and garlic. Season with salt and pepper and combine thoroughly.
  5. In a serving bowl, toss the shaved fennel and asparagus with the dressing until coated.
  6. Garnish with the chopped dill and roasted pine nuts before serving. Enjoy!

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Did you make any changes to this recipe?

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Lamb Fillet with Bulgur Salad

For this dish, I combined some of my favorite ingredients that ended up being a great play on flavors and texture. Tender lamb is served over a delicious bulgur salad that is packed full of fresh herbs, sweet tomatoes, pine nuts and pomegranate, then tossed in an dressing with flavors of the orient. On the side, a minty yogurt dip to accompany the lamb. It comes together perfectly, and much to my surprise is a dish the whole family enjoys.

A quick and easy lamb fillet recipe

The wonderful thing about this recipe is that you can prepare the lamb in about 5 minutes and the bulgur salad in about 20 minutes. That’s because this is a lamb fillet recipe. Lammfilet is so easy and quick to prepare compared to a whole leg! Lamb is a popular choice for Easter, especially a slow-roast leg of lamb. However, unless you’re cooking a big Easter feast, buying and cooking a whole leg for a small family isn’t really sensible or economical. This is a dish that can be successfully cooked for one, two or a whole family (or more, if you wish so). It’s a wonderfully satisfying and light meal. Serve it with a vegetable side (such are roasted root vegetables or cauliflower), plus some pita bread and turn this into a mini feast – perfect for Easter Day or as an alternative to Sunday roast! But on its own, this quick and easy to make recipe for lamb fillet with bulgur salad are enough for an everyday meal.

Lamb Fillet with Bulgur Salad

Honor Your Body, Your Food, Our Planet

There are so many reasons to swap conventional, factory-farmed meat for grass-fed, pasture-raised animal protein. It’s more humane and better for the animal; it’s more sustainable and better for the environment; and it’s higher in nutrients and better for YOU! For me, as a flexitarian, ethical meat all starts with the farmer and the way the animal is raised. And how you slaughter animal is as important as how you raise them. That includes not just the animal, but the land. It’s kind of a complete circle. To eat meat more ethically, my advice is two-fold: eat less (about 50 per cent less, if you can) and choose better quality meat.

Lamb Fillet with Bulgur Salad

Farm-to-fridge

The advantages of farm-to-fridge services to consumers are clear—competitive pricing, the convenience of home delivery (or nearby pickup), reduction in food waste (no overproduction!) and of course knowing that your food is humanely and ethically treated, and sustainably raised. Producers are also happy to have an alternative to the farmers market model, which requires many to leave their farms early in the morning to make the long drive, and stand around for hours, often in horrible weather.

3 from 2 votes
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Lamb Fillet with Bulgur Salad

A delicious recipe for tender lamb fillet served over with a herb-packed bulgur salad full of Middle Eastern flavors. Stunning enough to make an appearance at Easter, this quick and easy recipe serves 4-6, but can easily be adapted for two, a whole family, or more, if you wish!

Course Main Course
Category Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 523 kcal
Autor Elle

Ingredients

For the salad:

  • 300 g uncooked bulgur
  • 300 g cherry tomatoes, halved (the sweeter the better)
  • 2 small bunches flat-leaf parsley, chopped
  • 1 small bunch coriander, chopped
  • 2 tablespoons freshly chopped mint leaves
  • 2 tablespoons pine nuts, lightly toasted
  • Seeds from 1 small pomegranate
  • 500 g lamb fillet (from trusted butcher)

For the salad dressing:

  • 3 tablespoons extra-virgin olive oil, or more
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sumac spice
  • 1/2 teaspoon coarse sea salt, or to taste
  • Fresh ground pepper, to taste
  • 2 tablespoons pomegranate balsam (see notes)

Yoghurt sauce for the lamb:

  • 200 g Greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons freshly chopped mint
  • 1 teaspoon freshly squeezed lemon juice

Method

  1. Cook bulgur according to package instructions in a saucepan with lightly salted water for 10 minutes, until liquid absorbed. Fluff and transfer to a serving bowl to cool. NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgur. Cover with a plate and let stand until water is absorbed, about 30 minutes.

  2. In a small bowl, mix together the salad dressing ingredients and set aside.
  3. Once the bulgur has cooled, add the chopped parsley, coriander and mint, pour over the dressing and toss until well combined. Add the pine nuts and pomegranate seeds and gently toss again. Transfer to a serving platter.
  4. Rub the lamb loin fillets with, oil and season with a little salt and pepper, to taste.
  5. Preheat a non-stick skillet to medium-high. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. (Lamb loin cooks fast, so depending on desired doneness, this only takes a few minutes per side). Rest the lamb for 2-3 minutes before slicing.

  6. While the lamb rests, prepare the yogurt sauce. In a small bowl, combine all the ingredients and mix until well combined. Taste and adjust seasoning, as desired.
  7. Transfer the sliced lamb to the platter with the bulgur salad. Garnish with a little extra herbs if desired. Serve immediately with the yogurt sauce on the side. Enjoy!

Notes

  • I used pomegranate balsam, which is made with organic apple vinegar, apple and pomegranate concentrate. You can find it in organic food stores.
  • If you prefer to make this recipe without you can also use freshly squeezed lemon juice and possibly skip the sumac, since it adds a lemony taste as well.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Lamb Fillet with Bulgur Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.