Salads to go with Grills

Salad of Green Beans with Freekeh and Tahini Dressing

I had only intended to take a short break, but somehow along the way it seems to have gotten extended. Travel, visitors, the garden, life, busy with bees, frozen shoulder and some procrastination are a few of the culprits. And while I haven’t gotten into posting new recipes, thought I would add some favorite salads from this blog to menu ideas, hopefully giving you a little food for thought.

In Bahrain the transition from our cooler months to rising temperatures usually arrives with a bang and I find myself using the salad spinner often…   a piece of kitchen equipment I wouldn’t ever be without. Each of these salads can be enjoyed as a main dish or served as part of a meal when entertaining and would be perfect with grilled fish, chicken or lamb. Much of the preparation can be done ahead of time but as in most cases with salads, best to add the dressing nearer the time of serving. All are easy, quick to prepare, light and delicious and if you wanted to make your meal a little more filling, you could try this easy savory scone recipe baked on a pizza stone  to serve on the side.

Green Beans and Freekeh Salad with Tahini Sauce

Last month while I was in the UK I finally managed to visit one of Yotam Ottolenghi restaurants on Liverpool street. His array of salads were amazing and really tasty. It also brought me back to our local cookbook club where everyone had prepared delicious recipes from one of his cook books Plenty More. This salad above is one of my favorite which I make quite often.

Spinach Salad, Dates With Citrus Dressing

Baby Spinach Salad with Dates, Oranges, Feta Cheese and Pine Nuts with a Spiced Citrus Dressing

I love the sweetness of dates in salads and again this is another favorite. The dressing with orange, cumin and cinnamon adds some lovely flavors to this colorful salad.
Couscous with Fresh Mint Leaves and Pomegranate-5251

Couscous with Fresh Mint and Pomegranate

Soon my herbs will start struggling with the heat but at the moment we have plenty of fresh mint and love throwing handfuls into salads. If you don’t like mint you could always try fresh parsley or coriander.

Hopefully soon I will get back into the swing of things and post some new recipes 🙂

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