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Sweet Potato Kumpir with Black Bean Salsa

Sweet potato kumpir. What a beautiful thing. Yeah – theeeeese are goooood. With this kumpir recipe, once again the humble potato shines through! Thank you Turkish street food for inspiring me to explore a vegan version made with sweet potatoes, rather than good old spuds. And this version is served with a sort of mediterrean TexMex mash-up of chunky salsa, full of tasty, fresh flavors.

This sweet potato kumpir recipe is made with just basic 10 ingredients (give or take). Plus it’s healthy, entirely plant-based, and gluten-free. Not to mention, it’s the perfect way to refuel since it’s filling and nutritious.

What is a Kumpir?

Still confused what “kumpir is? Well kumpir actually the Turkish name for a baked potato (a big baked potato) chock full with various fillings. Traditionally, the baked potato is sliced lengthwise in half and seasoned with salt, shredded cheese and butter inside and then comes the toppings…. It’s one of those things I enjoy as lunch pretty much every week.

Only because I discovered a Turkish cafe near my office that serves them with the most delicious toppings. Five in all to choose from. Couscous salad, chickpea salad, avocado salad, tabouleh, and a whole lot of fresh veggies and other tasty choices. Yep, those mentioned are my fave. Plus carrots, cause they are good for you. 😉 To serve, it’s topped with a little sour cream and a spicy housemade chili chutney — to die for.

Sweet Potato Kumpir with Black Bean Salsa

Sweet Potato Kumpir with Black Bean Salsa

Vegane Süßkartoffel-Kumpir (Gefüllte Süßkartoffeln) mit schwarze Bohnen TexMex Salsa
However, the inspiration for this recipe not only comes from Turkish fast food, but also from a colleague of mine in Amsterdam. We recently had a team meeting in Stockholm and were asked to cook a spontaneous dinner for my boss at her home. So, as a member of “team dinner”, we made this delicious sweet potato kumpir recipe with black bean salsa, my favorite chickpea and tomato salad and well…BBQ, for the meat lovers.

The thing I really love about this recipe is that it’s not your typical TexMex salsa. It has tangy pomegranate seeds which give it that extra special something.

Yes, I think you guys are going to LOVE these sweet potato kumpirs. They are:
Naturally sweet (hence “sweet” potato! but feel free to sub in regular potatoes!)
Subtly spicy unless you up the jalepenos
Fresh and flavorful
Healthy
100% plant-based and gluten-free
& Filling

So go ahead and plan a potato party! Great thing is you can also do these on the BBQ!

Sweet Potato Kumpir with Black Bean Salsa
5 from 2 votes
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Sweet Potato Kumpir

A fantastic recipe for Sweet Potato Kumpir - stuffed baked sweet potato served with a black bean salsa made with tomatoes, avocado, sweet red onion, cilantro, pomegranate and jalepeno. A super delicious dish that is naturally suitable for anyone following a vegetarian, vegan or gluten-free diet.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 456 kcal
Autor Elle

Ingredients

For the potatoes:

  • 4 medium organic sweet potatoes (alternatively large firm-cooking potatoes)
  • olive oil
  • sea salt and freshly ground pepper

For the salsa:

  • 1 x 400 g can black beans rinsed and drained (or 200g dried black beans, cooked 'perfectly')
  • seeds from 1/2 pomegranate, more if desired
  • 1 small red onion diced
  • 1 clove garlic minced
  • 15 cherry or mini roma tomatoes, quartered (about 150 g)
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • 2 tablespoons jalepenos (from a jar)
  • 1 small bunch fresh cilantro, chopped
  • sea salt and freshly ground pepper, to taste

To serve:

  • Plain coconut yoghurt or sour cream

Method

  1. Preheat oven to 425°F / 210°C C. Rinse the sweet potatoes and use a fork to prick several holes into the skin. Place each sweet potato on an aluminum foil square and drizzle with a small amount of oil. Using your hands, rub the oil in a thin, even layer all over the potato. Season with salt and pepper. Wrap with the foil and place them on a baking tray. Be sure the foil is well-sealed.
  2. Bake 50-60 minutes (depending on size), or until you can pierce them easily with a knife or until it feels soft when you squeeze it.
  3. While the sweet potatoes cook, prepare the salsa. In a medium bowl, combine all the salsa ingredients and toss to combine. Set aside.
  4. Once the sweet potatoes are done, remove from the oven remove the foil and transfer to serving plates. Make a slit lengthwise end-to-end across the top and fluff the inside with a fork before stuffing with the salsa topping.
  5. Serve with extra salsa on the side and coconut yoghurt or sour cream. Enjoy!

Notes

When using dried beans, I like to soak them for improved digestibility. I do this overnight in cool water, or for 6 hours. Then cook according to package instructions. For quicker cooking times, a pressure cooked can be used. This requires no soaking and the beans cook at high pressure for 25 minutes. Which is fantastic since they cook along with the potatoes. Or if you are feeling lazy or tired after a long day, go for canned black beans. They are harder to find in Germany, but can be found at specialty stores and some organic food stores. Look for the Italien label "Probios Bio Organic Fagioli Neri al Naturale" or black beans from Amaizin or Rapunzel.

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How did you like it?

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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.

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How did you like it?

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Pearl Barley Salad with Herbs and Feta

This herbed barley salad is bursting with fresh ingredients including dill, parsley mint, and sweet-tart pomegranate and is tossed in a zingy lemon dressing. Toasted almonds add crunch and crumbled feta adds a flavour impact with its salty, tangy, briny flavour. Together, so tasty!

I have officially entered into a vicious and delicious cycle of grain salads. The last couple weeks have been all about pear barley salads, spelt salads, quinoa salads. I love them so much—they’re healthy, hearty, easy to make and are so very versatile. And they are the perfect kind of salad, even for summer — you can pack them with fresh and flavourful summer herbs.

Ingredients for Pearl Barley Salad: Pomegranate, Almonds, Feta, Barley and Herbs

Pearl barley: a great choice for grain salads

Pearled barley is one of my favourite grains for salad. It’s quick and easy to prepare and has a delicious chew to it. I really recommend it for grain salads. Other substitutions that work really well are quick-cooking spelt or Grünkern. Or if you are looking for a gluten-free alternative try quinoa. Each bring their own unique texture, taste and nutritional profile into the mix.

Pearl Barley Salad with Parsley, Dill, Mint and Feta

What to serve with this herbed pearl barley salad

This salad make a great side dish or even main meal salad. Free free to serve alongside grilled chicken or fish, roasted vegetables or even a green salad or a simple tomato salad made with fresh basil and capers.

Pearl Barley Salad with Herbs and Feta

Looking for other ideas with barley?

Try one of these delicious recipes:

Zutaten für Graupensalat mit Kräutern (Dill, Petersilie, Minze), Mandeln und Feta-Käse
5 from 3 votes
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Herbed Barley Salad with Feta

This herbed barley salad is a delicious and healthy summer salad packed with parsley, dill and mint. Plus feta, pomegranate and almonds for a flavorful grain salad.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 422 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup pearl barley (200 g)
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small bunch dill, chopped
  • handful mint leaves, chopped (about 1 1/2 tablespoons)
  • 100 g feta, crumbled
  • seeds from half a pomegranate
  • 25 g slivered almonds, lightly toasted (3 tablespoons)
  • 1 teaspoon ground sumac (optional)

For the dressing:

  • 4 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Method

  1. Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
  2. Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
  3. Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!

Notes

  • I use equal parts parsley and dill for this recipe, so the bunches should be around the same size.
  • A great way to revive leftovers (and make them more interesting) is to add some shredded red cabbage, radish sprouts and an extra squeeze of lemon.
  • Sumac can be found in middle eastern or Turkish shops. Or online. It adds a terrific tart flavor, somewhat similar to lemon.

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 Pearl Barley Salad with Herbs and Feta 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.

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.

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 Mediterranean 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 :-).

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.

Smoked Trout Orzo Salad with Artichokes & Fennel

Not everyone is as infatuated with artichokes as I am. I could eat them any possible way imaginable, whether they are fresh, marinated or simply from a can. They are a great addition to, well…as I see it…anything. In this case, their pure sweet and nutty flavor can be enjoyed in this simple orzo dish that is packed with fresh and zesty flavors.

I’m on a little bit of an orzo kick at the moment, and since it indeed resembles rice, it almost fools me into thinking that this is not just another pasta dish. Truth is, it’s no better or less than pasta, but let’s say if you can get your hands on a whole-wheat version, you can consider it a slight upgrade.

If you are keen on something other than “traditional” pasta, then then try using the gluten-free and frequently referred to superfood, quinoa in place of orzo for this dish.

Smoked Trout Orzo Salad

Smoked Trout Orzo Salad — a fantastic tasting pasta salad!

I love the subtle flavors smoked trout gives to this dish. With its fine, delicate and mild flesh, it’s a popular choice in Germany where you can buy it fresh from the fishmonger or farmers market – and of course packaged at the supermarket. It’s as delicious as smoked salmon and just as versatile. Endlessly actually so. Tossed together with orzo, artichokes and fennel in a lemon caper dressing, its seriously the best thing I’ve gotten to eat this week, so much flavor and delicious textures! Plus this dish is a breeze to put together. Simple and delicious!

Looking for more orzo salad inspiration? Try one of these recipes:

Or check out my recipe archive for more pasta salad recipes.

Smoked Trout and Orzo Salad
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Smoked Trout Orzo Salad with Artichokes & Fennel

Smoked trout and orzo tossed together with artichokes and fennel in a lemon caper dressing, is seriously the best thing I’ve gotten to eat this week, so much flavor and delicious textures!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 360 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup orzo (200 g)
  • 100 g smoked trout, coarsely chopped
  • 4 artichoke hearts (preferably fresh from a delicatessen, alternatively, marinated from a glass), drained, quartered, and coarsely chopped (150 g)
  • 1 small fennel bulb, thinly sliced with a mandoline
  • 2 handfuls baby arugula leaves

For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly squeezed organic lemon juice
  • 1 teaspoon lemon rind, finely grated
  • 2 shallots, finely chopped
  • 1 tablespoon capers, rinsed
  • 2 tablespoons chopped mint
  • sea salt and freshly ground pepper, to taste

Method

  1. Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain and set aside.
  2. In a small bowl, whisk together the dressing ingredients until well combined.
  3. In a large bowl, mix together the orzo, smoked trout, artichoke hearts, and fennel with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
  4. Divide the salad between plates and enjoy!

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Prosciutto Wrapped White Asparagus with Zesty Lemon

I adore simple, healthy recipes that pack a ton of flavor. And this one, prosciutto wrapped white asparagus with the alluring scent and flavors of bright and zingy lemon has got to be the easiest thing ever to make. You could even skim this one down to the very basics – prosciutto and asparagus – plus a dash of olive oil, salt and pepper and simply bake it or toss it on the grill. It’s that simple. Though, since I love salty prosciutto with a little tang of lemon, I like to drizzle my asparagus with fresh lemon juice and a little zest — the lemon juice soaks of the salty flavor of the prosciutto, making a delicious sauce. You decide. Both ways are super tasty.

Peeled white asparagus

Spargelzeit – spring time with asparagus in Germany

For this recipe you can use either green or white asparagus. I choose white since it’s still rather a novelty for me, even after all my years in Germany. I am simply fascinated by Spargelzeit (literally translating to “asparagus time”) and Germany’s spring Spargel fever. First the sheer volume — some 81,000-tons annually, of which, more than half is consumed domestically, then there’s the business sorting it all by the different types. And yes, there is a very precise system — close attention is payed to the diameter (bigger is better), tightly closed tips (indicating freshness), whether they are straight or crooked, and if there is any purple coloring, which is considered a flaw. Impressive.
Prosciutto Wrapped White Asparagus with Zesty Lemon

You can either use a full slice of prosciutto to wrap the asparagus or slice it lengthwise in half and wrap the spears with a thinner layer. Which by the way, also has its advantages – the thinner the prosciutto is, the crispier it will get! So slice it into two strips, wrap it so it just barely overlaps around the spear. Otherwise, go to town and enjoy ever little bit by wrapping the stalks in a full blanket of deliciously salty prosciutto.

Prosciutto Wrapped White Asparagus with Zesty Lemon

Prosciutto Wrapped White Asparagus with Zesty Lemon
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Prosciutto Wrapped White Asparagus with Zesty Lemon

This recipe for prosciutto wrapped white asparagus with the juice and zest of lemon has got to be the easiest thing ever to make. Whether grilled or baked it the perfect side dish to celebrate spring.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 119 kcal
Autor Elle

Ingredients

  • 500 g white asparagus
  • sliced prosciutto di Parma, enough for 1/2 a paper-thin slice per asparagus spear, each slice cut in half lengthwise
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste
  • finely grated zest and juice of 1 large organic lemon
  • fresh chopped flat-leaf parsley, garnish (optional)

Method

  1. Preheat oven to 350°F / 180°C.
  2. Line a baking sheet with parchment paper.
  3. Trim off the woody ends of each asparagus and gently peel the outermost layer of the asparagus stalk with a vegetable peeler.
  4. Wrap the asparagus stalks in 1/2 a slice of prosciutto, leaving the tips exposed.
  5. Place the asparagus onto the prepared baking sheet, drizzle with a little olive oil and and season with salt and pepper.
  6. Bake for about 15-20 minutes (cooking time depends on the thickness of the spears, and if you like your white asparagus quite tender then bake for an additional 5 minutes) until the prosciutto is a crispy golden brown and the asparagus tender. Be sure to give the baking sheet a good shake halfway through cooking, so the prosciutto has a chance to get crispy all around.
  7. Transfer the asparagus to a serving plate, garnish with the lemon juice, zest and parsley. Serve warm or at room temperature. Enjoy!

Notes

  • If you have sumac in your pantry, then you can replace the lemon juice and lemon zest with about a teaspoon of ground sumac. This gives the asparagus a deep and rich lemony flavour.
  • If substituting green asparagus for white, then the stalks do not need to peeled and the cooking time will be less, depending on how tender or crisp you prefer the stalks.

 

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Spring Asparagus Pasta Salad

Spring has finally arrived!! And since warm weather is on its way, I thought it would be the perfect time to enjoy a fresh and tasty asparagus pasta salad. One that screams springs greens!

Which is pretty much means a spring asparagus pasta salad, because I have been dying to jump into asparagus season. Green asparagus isn’t the only green in this spring pasta salad. There is also young baby spinach, sweet basil, fresh dill, and one super fresh farmers market zucchini. Yes, so this really is a “full of greens pasta” salad. One that satisfies my need, want, complete love of green foods.

Frühlings-Nudelsalat mit Spargel, Zucchini, Artischockenherzen, Kapern, Spinat Rezept

A simple spring asparagus pasta salad loaded with fresh flavors

But it’s not green in the way you might think boring — NOPE, there are tasty artichokes, capers, pine nuts and parmesan together with a zingy dressing to liven things up. And it’s so simple to make. Seriously simple. The asparagus is braised in a skillet, just until al dente and the zucchini, well it’s only in there for a minute. Just long enough to warm it up and soften the texture ever so slightly. The key to a super tasty pasta salad is really fresh and quality ingredients. Because they impart so much more flavor which separates bland from over-the-moon-delicious.

Spring Asparagus Pasta Salad, Zucchini, Artichokes, Capers, Spinach Recipe

Frühlings-Nudelsalat mit Spargel, Zucchini, Artischockenherzen, Kapern, Spinat Rezept

Jarred or fresh marinated artichoke hearts? What’s best?

For this recipe, I used jarred artichoke hearts (not the oily kind) which is totally fine, but if you have the chance pick up some marinated ones at the market or your local delicatessen do it! They taste even better! And a little secret, I really love the herb-marinated packaged artichoke hearts at my local organic food store (Alnatura). Naturally, they are a little more expensive, but super tasty (you’ll find them in the refrigerated section).

Nonetheless, my favorite Schwabe is a Schwabe after all and is perfectly at home with the supermarket variety jarred version. And that’s okay. There are so many other great things going on with this salad, they totally fit in! But of course, when it goes for quality, choose the best and freshest vegetables and go for the high quality olive oil – if I’m going to use the really good stuff, I want to TASTE how good it is. Same goes with red wine vinegar. You want to taste the joy.

Frühlings-Nudelsalat mit Spargel, Zucchini, Artischockenherzen, Kapern, Spinat Rezept

Spring Asparagus Pasta Salad, Zucchini, Artichokes, Capers, Spinach Recipe

Torchiette pasta is a great, original shape. Or pick your favorite short pasta variety.

So what about the noodles? I am the queen of changing things up with using funny shaped noodles in salads. But if I had to choose one, true and tried favorite, it would be farfalle… I think this is purely because of the way they look. Little bowties…little butterflies. And they are easy enough to find in a whole grain or spelt variety. But this time I choose little twisty noodles, called Torchiette, which in Italian means “little torches” — they were perfect.

Not all cheese is vegetarian

I would love to say that this spring pasta salad is vegetarian, but actually it’s not. Parmesan isn’t actually vegetarian. Surprise, surprise, but it’s actually produced according to traditional methods which use calf rennet (an enzyme that helps milk separate into curds and whey). So if you are following a strict vegetarian diet then look for a vegetarian alternative, Montello Parmesan or other hard cheese that is produced without with animal rennet.

Spring Asparagus Pasta Salad with artichokes
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Spring Asparagus Pasta Salad

This easy Spring Artichoke Pasta Salad is quick and easy to make ahead and is SO delicious! Serves 4 as a main, or 6 or more, as a side.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 585 kcal
Autor Elle

Ingredients

For the pasta salad:

  • 400 g uncooked short pasta I used torchiette
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch asparagus sliced on the bias into bite-sized pieces (500 g)
  • 1 medium zucchini sliced thinly with a mandoline
  • 3 cloves garlic minced
  • sea salt and freshly-cracked black pepper to taste
  • 1 x 310 g jar artichoke hearts (in brine or marinated), drained and coarsely chopped
  • 4 green onions, finely chopped
  • 1 tablespoon capers (in brine), drained and coarsely chopped
  • generous handful baby spinach leaves, coarsely chopped
  • 40 g parmesan cheese, plus extra for serving
  • 30 g pine nuts, lightly toasted

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 3 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh dill leaves
  • 1/2 teaspoon sea salt
  • freshly ground black pepper

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. Set aside.
  2. Meanwhile, as the pasta is cooking, heat the oil in a large skillet over medium-high heat. Once the pan is hot, add the chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 4 minutes, stirring occasionally.
  3. Stir in the garlic and zucchini, plus 1 tablespoon water (this helps steam the vegetables) and continue sautéing for 1 minute more, stirring occasionally, until the garlic is fragrant. The asparagus should be tender but still slightly crisp on the inside and the zucchini only slightly cooked. Remove from heat and set aside.
  4. In a small bowl, whisk together dressing ingredients together in a small bowl until combined.
  5. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, green onions, capers, spinach, parmesan and toasted pine nuts. Drizzle with the dressing, then toss to combine.
  6. Serve garnished with additional parmesan, if desired. Enjoy!
  7. This spring asparagus pasta salad also keeps well. Just cover it and refrigerate it in a sealed container (for up to 2-3 days).

Notes

If using capers in vinegar, rinse before using.

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Spinach Salad with Beets, Chickpeas, Bulgur and Feta

This power-packed spinach salad with beets is chockfull of lots of good things! There’s cumin and coriander spiced chickpeas and red onion, whole grain bulgur, toasted walnuts, a little mint (a key addition that totally makes this salad!) plus original Greek feta. So tasty! And it provides enough fuel to be considered a main meal salad! Enjoy it warm or at room temperature, for lunch or for dinner.
Spinatsalat mit gerösteter Rote Bete und Kichererbsen

A garlic-free spinach salad!

And guess what, there’s no garlic in this spinach salad, so you can enjoy leftovers as a take to work lunch. Haha, garlic. This reminds me when I was working in Munich and had a colleague of mine complain to my boss that she was suffering “migraines” because I smelled like garlic. She actually took sick leave. Seriously? I sat at least 6 meters from her and although I love everything garlic, I don’t eat every day… hmmm okay, maybe every second day. Nonetheless, this colleague returned to work and proceeded in a cinderella stepmother fashion, to tell me that it was forbidden to eat Italian food, marinated olives, sun-dried tomatoes (or the likes) and definitely not a salad with a French dressing. Sunday through Thursday. Period. Is this for real?

Say hello to my new favorite garlic-free salad! The perfect thing to make this month which is full of bursts of sun and bursts of showers, where I really can’t decide whether I want to eat something warm or cold.

Spinach Salad with Roasted Beets, Chickpeas, Bulgur and Feta

Spinach Salad with Beets, Chickpeas, Bulgur and Feta

Welcome Spring with a Spinach Salad with Beets, Chickpeas, Bulgur and Feta

I hope you LOVE this salad! It’s:

Fresh
Packed with healthy goodness
Satisfying
Flavorful
& Easy to make!

Spinatsalat mit gerösteter Rote Bete und Kichererbsen

Looking to save time? Well, the beets can be roasted ahead of time, or you can buy a package of precooked beets which would make this the perfect weeknight meal when you need something healthy and satisfying on the table fast! It also keeps well, which makes it ideal make ahead lunch.

Spinach Salad with Beets, Chickpeas, Bulgur and Feta
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Spinach Salad with Roasted Beets, Chickpeas, Bulgur and Feta

A delicious, healthy and easy spinach salad recipe with roasted beets, chickpeas, bulgur, walnuts, mint and feta. Even with roasting beets, it's ready in less than 45 minutes. For a quick-midweek meal either roast the beets ahead of time or use store-bought pre-cooked ones.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 557 kcal
Autor Elle

Ingredients

For the roasted beets:

  • 3 medium-sized beets, peeled, halved, then quartered (500-600 g)
  • olive oil, to coat the beets
  • sea salt and freshly ground pepper, to taste

For the salad:

  • 200 g bulgur
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 x 400 g can organic chickpeas drained and rinsed
  • 100 g baby spinach leaves
  • 3 tablespoons freshly chopped mint leaves
  • 1/2 cup walnuts, coarsely chopped and lightly roasted
  • 2 tablespoons Crema di Balsamico
  • 150 g feta cheese, crumbled

Method

  1. Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
  2. Toss the beets with a drizzle of olive oil, season with salt and pepper and spread evenly on the baking sheet. Transfer the beets to the preheated oven and bake for about 30 minutes, flipping the pieces halfway through, until the beets are tender (cooking time may vary slightly depending on the size of the beet pieces). Remove from oven and set aside.
  3. Meanwhile prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Cover and set aside.
  4. Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the onion, cook, stirring for 5 minutesor until tender. Add the cumin, coriander, and cook, stirring for 30 seconds. Add the chickpeas and roasted beetroot, and stir until chickpeas heated.
  5. Meanwhile, combine the bulgur, spinach, mint and walnuts in a large bowl. Drizzle with 1 tablespoon oil of the Crema di Balsamico and the remaining oil (2 tablespoons). Add the chickpea beet mixture and toss to coat. Serve into bowls and scatter with feta cheese. Drizzle with the remaining Crema di Balsamico and enjoy!

Notes

Store-bought pre-cooked beets can also be used for this recipe if you are looking for a quick mid-week meal!

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Asian Cucumber Noodle Salad

I love the thought of zucchini noodles but I can’t convince my favorite Schwabe of their worthiness. He claims that no zucchini compares to those fresh from the farmers market in France. He may have a point. Or perhaps it is just the surrounding atmosphere that makes them taste so much more….well flavorful.

Cucumber Noodle Salad – a new way to enjoy cucumber

So I relegate to using my spiralizer mainly for cucumbers. They make for an amazingly hydrating salad or side dish that is fantastically light and refreshing. Tossed in an Asian-inspired dressing, these perfect no-cook side of ribbony strands are great for twisting around your fork (or chopsticks) like noodles. Seriously delicious!

Get spiralizing

There are a number of ways to prepare a cucumber noodle salad. Check out this video to see how it’s done!

I served this with simple panko crusted (Japanese-style breaded) baked fish fillets– a great low-fat alternative that re-creates the crunch of fried, breaded fish. Yum!

Asian Cucumber Noodle Salad
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Asian Cucumber Noodle Salad

Tossed in an Asian-inspired dressing, a refreshing cucumber noodle salad with its ribbony strands are great for twisting around your fork (or chopsticks) like noodles. Seriously delicious!
Course Salad
Category Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 88 kcal
Autor Elle

Ingredients

  • 1 tablespoon freshly grated of fresh ginger
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 1 organic English cucumber
  • 1 bunch fresh cilantro, leaves removed
  • 1 fresh red chili, seeds removed
  • 1 tablespoon toasted sesame seeds, as garnish

Method

  1. In a small bowl whisk together the ginger, green onion, soya sauce, sesame oil and lime juice.
  2. To make the cucumber noodles, you can use a mandoline, a julienne peeler or a spiralizer. I prefer to use a handheld spiralizer create long noodles from the cucumbers. It works almost like a pencil sharpener.
  3. If using a mandoline, adjust the julienne blade to the desired setting and carefully run a cucumber down the blade, slicing the cucumber to form thin noodles.
  4. If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around.
  5. Transfer the cucumber noodles to a bowl and toss together with the dressing. Add the cilantro and red chili and gently toss again to combine. Sprinkle with toasted sesame seeds and serve. Enjoy!

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Bulgur Salad with Halloumi and Lemon-Caper Dressing

Yes, the weather is chilly, but fresh-tasting dishes like bulgur salad with halloumi still find a way into my kitchen. This salad is packed with lots of wholesome, fresh flavors — ones that take you back to warmer days.

As a barbecue staple, halloumi doesn’t often make its way into my kitchen, but sometimes it’s just the perfect thing to satisfy the craving for something salty. Which is what brought me to this tasty bulgur salad with halloumi fried to perfection, together with rucola, fresh herbs, sweet tomato, green onion and pine nuts tossed together with in a tasty lemon-caper dressing.

Bulgur Salad with Halloumi and Lemon-Caper Dressing

Make this Bulgur Salad with Halloumi Your Own

Totally adaptable, this is a quick vegetarian salad recipe that you make your own. My favorite way to enjoy halloumi’s golden crust and chewy center is in a salad is with grilled eggplant and cherry tomatoes. A dream team. Bulgur is a classic for salads, like tabouleh, which are terrific with fresh herbs and tomatoes. But there are so many other grains that are perfect in salads. So try quinoa, Grünkern, or barley. All delicious choices.

Bulgur Salad with Halloumi and Lemon-Caper Dressing

How to Fry Halloumi

The simplest way to cook halloumi is to just fry slices in a dry non-stick skillet or grill pan. There’s no need for oil, in fact dry-frying helps create a nice golden crust on the outside while keeping the inside soft and perfectly ready to add to the salad. Thanks to the low levels of acid in this cheese, it remains firm on the outside and instead of melting, it browns instead. Which is exactly why it’s such a great popular choice for summer grilling. No need to wait until summer, it’s fantastic anytime of year!

Bulgur Salad with Halloumi and Lemon-Caper Dressing
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Bulgur Salad with Halloumi and Lemon-Caper Dressing

Packed with fresh flavors, this quick and delicious bulgur salad with halloumi can be enjoyed anytime of year.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 632 kcal
Autor Elle

Ingredients

For the salad:

  • 100 g bulgur
  • 1 x 200 g package organic halloumi, sliced
  • generous handful young arugula leaves
  • a handful of fresh mint or parsley or a mixture of both, chopped
  • 1 large tomato, diced
  • 2 green onions, finely chopped
  • 2 tablespoons pine nuts, lightly toasted

For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • Freshly squeezed juice from 1/2 a lemon
  • 2 teaspoons capers (in brine), drained and chopped
  • 1 small clove garlic, minced
  • 1 fresh red chili, seeded, membrane removed and finely chopped (optional)

Method

  1. Cook bulgur according to package instructions; in lightly salted water for 10 minutes, until tender and fluffy. Transfer to a serving bowl to cool.
  2. In a small bowl, whisk together the olive oil with the lemon juice, capers, chili and garlic. Season with a little salt and pepper.
  3. Heat a dry, non-stick frying pan (or grill pan) over medium to medium-high heat, and gently fry the halloumi slices for about 2-3 minutes, until golden and crispy on both sides, turning carefully.
  4. Add the arugula, herbs, tomato, and green onion to the bowl with the bulgur; toss to combine. Pour over the dressing and toss again.
  5. Transfer to salad plates, garnish with the pine nuts and top with the halloumi slices. Enjoy!

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Spring Radish Salad with Orange, Mint & Pine Nuts

With the abundance of fresh local spring radishes picked at their height of freshness and flavor, I’ve been trying to think of other ways to use then rather than just have them play second fiddle as a mere garnish in a green salad. Why? Because I love these little root vegetables. Fresh and crunchy, they are a real treat. Especially in this spring radish salad where tasty sweet citrus and honey offset radishes cooling heat.

Beyond the satisfying crunch they provide, radishes have a high water content making them extremely refreshing as well as nutritious. But just in case you’re not convinced here are a few more reasons to “eat your radishes!

Radishes are super healthy!

1 SOOTH SORE THROATS
Their natural spiciness is an anti congestive and can help eliminate excess mucus in the body , which is especially helpful when you are fighting a cold. Plus they can help clear the sinuses and relieve soothe sore throats.

2 AID DIGESTION
Rich in fiber, radishes are a soothing natural cleansing agent for the digestive system. They help break down and eliminate toxins built up over time and help relieve bloating and indigestion.

3 HIGH IN VITAMIN C
Just a 1/2-cup serving contains 14 percent of the recommended daily intake of Vitamin C! Because of their high vitamin C content (along with many other important vitamins and minerals), regular consumption can help prevent viral infections, plus it works in the body to rebuild tissues, blood vessels and maintain healthy skin, bones and teeth.

4 ARE A DIETERS FRIEND
Radishes are low in calories and high in nutrients. A 1/2-cup serving of radish slices contains only 9 calories and 2 grams of carbs, meaning they are a great way to add nutrients, fiber and lots of flavor to your meals. Their high fiber and water content also make them filling, thus satisfying hunger.

5 KEEPS YOU HYDRATED
With their high water content (95%) radishes help keep the body cool and hydrated, which not only is that good for your tissues and digestive tract, but it also results in radiant and fresh looking, well-hydrated skin. Plus lots of vitamin C as well as phosphorus and zinc, radishes are a nourishing food for the tissues and can help keep your body hydrated and your skin looking fresh and healthy all summer long!
Radishes for Spring Radish Salad with Orange, Mint & Pine Nuts

Radieschen auf dem Markt von Elle Republic

For this radish salad recipe I used French Breakfast radishes, which are a little milder than the common supermarket variety –Cherry Belle radishes are the bright red-skinned round “table radishes” and French Breakfast radishes are the elongated red-skinned radishes with a white splash at the root end.

Spring Radish Salad with Orange, Mint & Pine Nuts
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Spring Radish Salad with Mint, Orange & Pine Nuts

Fresh and crunchy, French Breakfast and Cherry Belle radishes are a real treat. Especially in this spring radish salad where tasty sweet citrus and honey offset radishes cooling heat. Serves 4, as a small side

Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 99 kcal
Autor Elle

Ingredients

  • 1 bunch radishes, use the variety you like best, trimmed and finely chopped
  • 2 small sweet oranges, sectioned and diced
  • 1/2 a small red onion, minced
  • 1 tablespoon mint, finely chopped (I think fresh tarragon would work well too)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons good-quality white wine vinegar
  • 1/2 tablespoon honey
  • sea salt and freshly ground black pepper, to taste
  • handful toasted pine nuts

Method

  1. In a medium-sized serving bowl, mix together the radishes, orange, red onion and mint.
  2. In a small bowl, whisk together the olive oil, vinegar, and honey until combined. Season with salt and pepper. Toss to coat the salad ingredients.
  3. Garnish with toasted pine nuts and serve. Enjoy!

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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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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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Roasted Asparagus Salad with Lemon Tahini Dressing

Hier seht Ihr einen Spargelsalat mit Zitronen Tahin Dressing. Vielleicht finden manche, dass das eine komische Kombination ist. Aber sie funktioniert wirklich (vor allem wenn Ihr den Spargel im Ofen röstet). Das kann passieren, wenn ich einen Blick in den Kühlschrank werfe und zwei leckere Zutaten vorfinde, die ich einfach so gekauft hatte: frischen Spargel vom Markt (8 Euro für 500 g ist zwar teuer, aber ich wollte das edle Gemüse der Saison unbedingt verwenden) und jungen Bio-Spinat. Doch was macht man dann damit?

Roasted Asparagus Salad with Quinoa, Spinach and Lemon Tahini Dressing

Wie kombiniere ich pflanzliche Zutaten richtig?

Um auf leckere Kombinationen zu kommen schaue ich immer mal wieder in meine „” vegetarische Bibel“ — Das Lexikon der Aromen und Geschmackskombinationen. Dieses Buch hat mir verraten, dass Spargel und Tahin super zusammenpassen. Das macht auch Sinn, da Tahin auch gut zu Blumenkohl passt. In dem Buch gibt es eine schöne lange Liste von Aromen, die sich mit Spargel gut verstehen. Dazu auch mehrere Körner und Pseudogetreide. Deswegen findet Ihr in diesem Rezept den Superfood Superstar — Quinoa.

Die Inspiration für den Spargelsalat kam von einem Blumenkohl-Rezept

Das war ein Rezept für gerösteten Blumenkohl mit Hirse in einer Zitronen Tahin Soße. Sooo lecker! Also habe ich das mal mit weißem Spargel versucht. Oh my God, das schmeckt sensationell. Dann habe ich noch Quinoa, jungen Spinat und für die Farbe rote Zwiebel dazu gegeben. Außerdem ist Zwiebel immer noch sehr gesund. Doch eigentlich sind alle Zutaten in diesem Spargelsalat super gesund.

Spargel Geröstet für Spargelsalat

Roasted Asparagus Salad with Quinoa, Spinach and Lemon Tahini Dressing

Roasted Asparagus Salad with Lemon Tahini Dressing
5 from 1 vote
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Roasted Asparagus Salad with Lemon Tahini Dressing

A tasty roasted asparagus salad that features roasted white asparagus, tossed with tender baby spinach in a creamy tahini dressing. Naturally vegan and gluten-free. Serve as a side dish or as a light lunch for two.

Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1
Autor Elle

Ingredients

To roast the asparagus:

  • 500 g white asparagus, peeled, trimmed and cut on a bias in bite-sized pieces
  • 2 teaspoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

For the salad:

  • 1/2 cup uncooked quinoa (100 g)
  • 4 handfuls baby spinach (about 100 g), stems trimmed if needed
  • 3 tablespoons chopped flat-leaf parsley
  • 1 small red onion, thinly sliced
  • 1/4 cup pine nuts, lightly toasted (25 g)

For the tahini lemon dressing:

  • 1/4 cup freshly squeezed lemon juice 60 ml
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini sesame paste
  • 1 clove of garlic minced
  • pinch of cayenne pepper to taste
  • sea salt to taste

Method

  1. Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
  2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Set aside to cool.
  3. Meanwhile, place the asparagus pieces on the prepared sheet tray. Drizzle with olive oil and season with salt and pepper. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender and lightly browning, about 15-20 minutes (cooking time depends on the thickness of the spears. If you like your white asparagus quite tender then bake for an additional 5 minutes).
  4. While asparagus is roasting, toast the pine nuts in a dry skillet and set aside.
  5. In a small bowl, whisk together the lemon juice, olive oil, tahini and garlic until well combined. Season with a pinch of cayenne and salt, to taste.
  6. In a large bowl, combine the spinach, quinoa, parsley and red onion. Add the roasted asparagus and drizzle the dressing over the salad. Toss until the salad is combined and well coated with the dressing. Sprinkle with the toasted pine nuts and serve.
  7. Dig in and enjoy!

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Honey Rhubarb Tart with Almond-Oat Crumble (Gluten-free)

I have literally fallen in love with this wonderful honey rhubarb tart. It’s many things: moist, juicy, sweet — all the while not being overly sweet! — crumbly, gluten-free, and surprisingly easy to prepare.

Yes, spring is finally here! And of course, you can’t have spring without enjoying fresh asparagus OR this TO-DIE-FOR rhubarb tart, can you? Actually it’s more of a crumble. One with the perfect amount of sweetness to offset rhubarb’s tartness. All thanks to mild acacia honey with its sweet, floral flavor. A little extra vanilla enhances the honey’s flavor and orange zest does something quite magical to the flavor of the rhubarb. Heavenly. It took nearly all of my will power to let it cool before eating it.

As one of those people who doesn’t do dessert or sweets, it was an unexpected surprise to fall completely head over heels with this dish. I only wish I doubled the recipe and made two of them. Between me and my liebste Schwabe we gobbled this up within a 24-hour span. Yes, me, the non-dessert eater! Okay, technically I only gobbled up 1/3 of it. When I came home from work the next day only one lone piece was left. I should have baked two. But I did discover that it tastes just as good on day 2, which makes this a great make ahead dessert.
Fresh Rhubarb

Here you are baking an easy to make, from scratch, amazing rhubarb tart that also just happens to be naturally gluten-free and dairy-free / egg-free. If you want to go for a vegan version then all you need to do is substitute pure maple syrup for the honey. Maple syrup and rhubarb are also magical together. Or you can try pairing it together with naturally sweet foods – like apples and strawberry. As for rhubarb’s own natural flavor, keep in mind, the redder the stalk, the sweeter the rhubarb.

Yes, I love seasonal cooking and I can’t tell you how happy I am to see another one of spring’s gems pop up at the farmers markets once again! This rhubarb tart is truly delicious. Enjoy!

Tart crust

Honey Rhubarb Tart with Almond-Oat Crumble (Gluten-free)

Honey Rhubarb Tart with Almond-Oat Crumble (Gluten-free)

Honey Rhubarb Tart with Almond-Oat Crumble (Gluten-free)

Honey Rhubarb Tart with Almond-Oat Crumble (GF)
5 from 2 votes
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Honey Rhubarb Tart with Almond-Oat Crumble (GF)

Gluten-free rhubarb tart recipe made with honey, orange zest, vanilla with a crumble topping and crust made from ground almonds, oats and coconut oil.

Course Dessert
Category Gluten-free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 Tart
Autor Elle

Ingredients

For the filling:

  • 300 g rhubarb, chopped (about 3 cups)
  • 1 teaspoon pure vanilla powder
  • finely grated zest from 1 small organic orange
  • 2 teaspoons arrowroot powder (or other starch)
  • 1/3 cup honey (80 ml)

For the crust:

  • 1 cup almond meal (100 g)
  • 3/4 cup fine cut oats (75g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 tablespoons honey
  • 5 tablespoons coconut oil, solid (not melted) (75 g)
  • 2 tablespoons chopped almonds

Method

  1. Preheat the oven to 350°F / 190°C and grease a Ø 22 cm quiche or tart pan with coconut oil.
  2. In a medium bowl, add the fruit, vanilla powder, orange zest and arrowroot powder; toss until coated. Add the honey and toss again. Set aside.
  3. In a second bowl, add the almond meal, oats, baking powder, and salt and whisk together until combined. Add the honey and coconut oil. Use a fork to work the coconut oil into the dry ingredients until fully combined and the dough holds together when pressed.
  4. Remove about 1/2 cup of the mixture to use as the crumble topping. Set aside. Transfer the rest of the mixture to the tart pan. Press the mixture evenly into the pan. Pour the rhubarb over the crust, distributing evenly.
  5. Add the chopped almonds to the reserved crumble top and mix to combine. Sprinkle the topping evenly over the top of the rhubarb.
  6. Bake for 40-45 minutes in the bottom third of the oven or until the filling is bubbling and the crust is lightly brown. IMPORTANT: At around 20 minutes, tent the tart with tinfoil to prevent it from getting too brown.
  7. Let cool completely before serving. Enjoy!

Notes

I used a ceramic quiche form (Ø 22 cm) but if you have one, use a round tart pan with a removable bottom.

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Shaved Viola Asparagus in a Lemon Vinaigrette

Full of flavor and color, fresh asparagus, whether it be green, white or purple, is a celebration of spring! I love it when asparagus starts flooding the farmer’s markets, especially when I get my hands on fresh purple asparagus. The fabulous thing about it is that it’s tender enough to be eaten raw. Just use a vegetable peeler to transform it into raw silky strips then toss it together with a few simple ingredients –voila!– a tasty and refreshing side! Fresh, sweet Italian viola (also called purple passion) asparagus is the star of this dish, though raw strips of fresh, crisp and juicy green asparagus work just as well.

Shaved Viola Asparagus – has the perfect natural sweetness for a raw asparagus salad

Viola asparagus is similar in appearance and flavor to the white and green varieties, though is differentiated by its violet hue, tender, less fibrous texture and fragrant flavor, offering a preferred sweetness – it has a twenty percent higher sugar content than other asparagus varieties and like I said, tastes great raw! And since it turns green when it’s cooked (the heat destroys the purple pigment), thus losing all novelty, why else would you want to enjoy any other way?

Shaved Viola Asparagus in a Lemon Vinaigrette

When I see all sorts of asparagus start to appear at the farmers market each spring, I really can’t resist buying some (every other day!) and so starts my short stinted asparagus binge. Asparagus plants produce their “spears” for only about six weeks each spring, so the season is indeed short. It runs from late February (late April in Germany!) and peaks through May and June depending upon where you live. By mid-late June, when the season is over, I have definitely had my fill of green, white and purple and look forward to next year when I can enjoy it again.

Shaved Viola Asparagus in a Lemon Vinaigrette
5 from 1 vote
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Shaved Viola Asparagus in a Lemon Vinaigrette

Shaved asparagus in a lemon vinaigrette makes a perfect dish for an elegant dinner. I use fresh, sweet Italian viola asparagus (also called purple passion), but green asparagus works just as well.
Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 172 kcal
Autor Elle

Ingredients

  • 500 g purple passion viola asparagus, trimmed
  • juice of 1 large organic lemon
  • 1 teaspoon grainy Dijon mustard
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh chives (or more)
  • fresh grated parmesan, garnish

Method

  1. Using a vegetable peeler, shave the asparagus spears into long, thin shavings. Transfer to a medium bowl.
  2. Combine lemon juice, grainy mustard, olive oil, lemon zest in a small bowl. Whisk together until well blended. Season generously with salt and pepper.
  3. Drizzle dressing over shaved asparagus; add the chives and toss to coat. Divide among plates and garnish with parmesan. Enjoy!

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Raspberry Rhubarb Maple Crisp

Raspberry Rhubarb Maple Crisp‏ is everything you might think the name implies: perfectly sweet, slightly tart, fruity, nutty, crunchy, delicious.

Rhabarber auf dem Markt

It’s packed with fruit smothered in pure maple sugar and is studded with oats and crunchy pecans. Plus there’s a good measure of bourbon vanilla, a little cinnamon, and mascobado cane sugar to lend it a rich caramel sweetness — let’s not forget just enough butter to give it that “crisp”. Welcome to the essentials of an unforgettable rhubarb crisp — a simply and fuss-free rhubarb dessert that’s healthy enough for brunch or a late night dessert. What’s not to love?!

Yes, this recipe makes me so happy to see fresh rhubarb in the markets this spring — thankfully in Germany the season goes until June 24th. Meaning I can enjoy tart, yummy rhubarb again and again!

Raspberry Rhubarb Maple Crisp

Thankfully the rhubarb party doesn’t need to end — freezing it is a good way to have it hand. It freezes like a dream, but gets a little mushy when defrosted so best to chop it into the size you want to use it for later. Frozen rhubarb can be added directly to whatever it is you are baking while still frozen — but I suggest you look for ways — just like this — to enjoy rhubarb while it’s still in season!

5 from 1 vote
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Raspberry Rhubarb Maple Crisp

This rhubarb maple crisp is packed with fruit, pure maple sugar, oats and crunchy pecans, bourbon vanilla, cinnamon, and mascobado cane sugar to lend it a rich caramel sweetness -- let's not forget just enough butter to give it that "crisp".
Course Dessert
Category American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 84
Autor Elle

Ingredients

For the filling:

  • 6 cups of rhubarb, ends trimmed, stalks cut crosswise into 1 cm thick pieces (700 g - about 5-6 stalks depending on size)
  • 2 cups raspberries, fresh or frozen (thawed) (300 g)
  • 1/2 teaspoon sea salt
  • 3/4 cup pure maple syrup (180 ml)
  • 1 teaspoon powdered vanilla
  • 2 tablespoons cornstarch

For the topping:

  • 1 cup rolled oats, regular (old fashioned) (100 g)
  • 3/4 cup all-purpose flour (100 g)
  • 1/2 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (100 g)
  • 1/2 teaspoon powdered vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter, melted (90 g)
  • 1 cup pecans, coarsely chopped (alternatively use walnuts, or even slivered almonds) (100 g)

Method

  1. Preheat oven to 375°F / 190°C. Generously butter a 30cm x 20cm rectangular baking dish.
  2. Transfer the rhubarb and raspberries into the bottom of the prepared baking dish; sprinkle with salt.
  3. In a measuring cup (or small bowl) mix together the maple syrup, vanilla, and corn starch. Pour the mixture evenly over the fruit.
  4. In a large bowl, whisk together the oats, flour, brown sugar, vanilla, cinnamon and salt. Pour in the melted butter and use your hands to mix until butter is well-incorporated and mixture is crumbly. Stir in the pecans.
  5. Sprinkle the crumb topping evenly over the fruit.
  6. Bake for 45 minutes to 1 hour, or until the filling is bubbling and the top is golden and crisp and the fruit is bubbly around the edges. Let cool at room temperature for at least 30 minutes before serving.

    TIP: I think it’s even better after an hour when it's just slightly warm (or even at room temperature). Leftovers can be stored in the refrigerator for 2 to 3 days, that is, if there are any!

  7. Enjoy!

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Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable.

Go wild and load up on a combination of wild greens, baby greens and herbs this spring! With a lemon dressing this is a tangy, sharp, and refreshing salad. You can take a mix of any wild greens that are available this time of year at your local farmer’s market – or take a mix of baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach. Whatever catches your fancy. Sprinkling a little freshly grated parmesan on top also works well in combination with the lemony tang of the dressing.

Wild Greens

Look for a mix of baby and wild greens at the market. Greens like Mizuna adds a lot of texture to salads and are typically sold as part of a pre-made salad mix, such as mesclun. It can also be purchased loose at the farmers’ market or specialty food markets. Mizuna has a fairly earthy, nutty flavor when compared to other salad greens.

Beet leaves are also a great addition. They are best-tasting when they are young and tender, with a slightly spicy flavor. Not only do they taste great, the greens with their thin purplish-red “veins” are visually striking and are great for dressing up any salad. When wilted, the “veins” become brighter in color and sweeter. Another reason to eat them: beet greens are a powerhouse of nutrients.

Wild Salad Greens & Herbs in a Lemon Dressing
5 from 1 vote
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Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable. Go wild and load up on a combination of wild salad greens and herbs!!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Autor Elle

Ingredients

For the salad:

  • 1 handful wild salad greens (such as Mizuna)
  • 1 handful baby bok choy
  • 1 handful baby beet leaves
  • 1 bunch mint, leaves removed and chopped
  • 1 bunch parsley, leaved removed
  • 1 bunch cilantro, leaves removed

For the dressing:

  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons cooking cream (15 % fat)
  • sea salt and ground black pepper, to taste

Method

  1. Combine lemon juice, lemon zest, garlic, Dijon mustard, salt and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk cream into the mixture.
  2. Place the mixed greens and fresh herbs in a bowl. Drizzle with dressing. Toss gently to combine. Serve.

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Moroccan-Spiced Roasted Cauliflower Soup

Hello roasted cauliflower lovers — this is for you! This Moroccan-spiced roasted cauliflower soup is a simple vegan recipe that is flavor-packed, naturally creamy, healthy and super easy to prepare. Roasting the cauliflower is essential to bringing out its nutty flavor — a step that shouldn’t be missed since it adds so much richness and depth of flavor. This soups is made with an aromatic blend of spices; cumin, coriander, turmeric, ginger and cinnamon which give it a delicious Moroccan flavor. Yellow lentils help make it extra thick and creamy, and also give the soup a little protein, fiber and iron boost. A good thing for any vegan recipe.

Geröstete Blumenkohl

This roasted cauliflower soup is low-calorie and filling

This recipe makes a big pot of soup. Big enough for 6 to 8 people, depending on how hungry you are, and whether you decide to eat it alone, or with a salad or a slice of bread. And when I say low-calorie I mean only 236 calories in a big bowl of soup! I only managed to eat a small bowl, because t’s amazingly filling. Which is good news for anyone counting calories and doesn’t want to feel like they are starving themselves!

Moroccan-Spiced Roasted Cauliflower Soup with yellow lentils, vegan recipe

Roasted cauliflower tastes best

So a note on cauliflower… even if you are not a big fan, you may discover, just as I did, that roasting cauliflower completely transforms it. I still don’t like steamed cauliflower but I absolutely love roasted cauliflower. Roasted in the oven until the edges caramelize with a little bit of salt is simply delicious. And when you blend it up in a soup, it becomes so creamy.

Moroccan-Spiced Roasted Cauliflower Soup

Adaptions to this cauliflower soup recipe

If you are cooking as a single or even a couple, feel free to reduce the recipe by half — unless of course you like eating the same soup for four days in a row! The lentils can also be left out, in which case you can reduce the amount of water slightly. I like the way lemon brightens up the flavor of this soup, but a teaspoon or two of your favorite vinegar would also do the same, or stir in a little bit of tangy crème fraîche or natural yoghurt. As for toppings, I like to serve this soup topped roasted cauliflower. It adds a nice textural element, but you could garnish this roasted cauliflower soup with a number of other toppings, as suggested in the recipe.

Moroccan-Spiced Roasted Cauliflower Soup
4 from 3 votes
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Moroccan-Spiced Cauliflower Soup

A simple vegan recipe for roasted cauliflower soup that is creamy, comforting, and packed with healthy and flavorful ingredients! Extra filling and creamy thanks to yellow lentils. This recipe is naturally vegan and gluten-free and makes 6-8 portions. Feel free to reduce the recipe by half if serving for 2 to 4 persons!
Course Soup
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 236 kcal
Autor Elle

Ingredients

To roast the cauliflower:

  • 2 medium heads of cauliflower, cut into florets (ca. 1.8 kg)
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons sea salt

For the soup:

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, diced
  • 2 large garlic cloves, chopped
  • 1 medium carrot, peeled and diced
  • 1 tablespoon freshly peeled and grated ginger
  • teaspoons ground cumin
  • teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cinnamon (Ceylon)
  • Generous grind of black pepper
  • 1/2 cup yellow lentils (100 g)
  • 4 cups vegetable broth (1 litre)
  • 3 cups water (750 ml)
  • 1-2 tablespoons freshly squeezed lemon juice

Options for garnish:

  • roasted cauliflower florets
  • thinly sliced green onion tops
  • toasted + chopped nuts or seeds
  • chopped parsley or cilantro
  • extra squeeze of lemon
  • dollop of crème fraîche or natural yoghurt

Method

  1. Preheat the oven to 400°F / 200°C and line two baking sheets with parchment paper.
  2. Place the cauliflower florets in a large bowl, drizzle with the oil and sprinkle with the salt; toss to evenly coat.
  3. Transfer the cauliflower evenly among the two baking sheets and spread in an even layer. Roast for 35 minutes, or until edges are browned and cauliflower is tender, switching the position of the trays and flipping the cauliflower about halfway through.
  4. Meanwhile, in a large pot, heat 2 tablespoons olive oil over medium high heat. Saute the onion, garlic and carrot until the onion is translucent, stirring occasionally, for about 5 minutes.
  5. Add the fresh ginger, cumin, coriander, turmeric, cinnamon, and black pepper and cook, stirring, until the spices are fragrant, about 30 seconds.
  6. Add the broth, water and lentils and bring to a boil. Reduce heat slightly and simmer for 15 minutes while the cauliflower finishes roasting.
  7. When the cauliflower is done, transfer the roasted cauliflower to the broth mixture. Using an immersion blender, puree the soup until smooth. Add more water to thin the soup out if necessary.
  8. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
  9. Stir in the fresh lemon juice, taste and adjust seasoning, if desired.
  10. Spoon into bowls and garnish as desired. Serve and enjoy!

Notes

  • I find that using only vegetable broth can overpowers the flavor of soup, so prefer to use part broth and part water. Of course, you can replace all the water with vegetable broth if desired, especially so if using homemade vegetable broth.
  • Not loving lentils? Then skip them and reduce the water by 250ml.
    This soup, like most other soups, will keep well for about 4 days in the refrigerator.

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How did you like it?

Please let me know how this Moroccan-Spiced Roasted Cauliflower 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 :-).

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