Asian Summer Vermicelli Salad

Introduction: This summer’s go-to salad has got it all - healthy, refreshing, sweet, savory, vibrant, and crunchy. It’ll most certainly keep you hydrated to battle the summer heat. 

Serves: 2 persons

Prep time: 15 minutes

Cook time: less than 5 minutes

Ingredients: 

100g vermicelli noodles

1 cucumber, use peeler to slice lengthwise into long ribbons

     —1/3 cup rice vinegar

     —1 tbsp brown sugar

1 cup shredded red cabbage

1 carrot, shredded

1/2 white onion, thinly sliced

2 cups baby spinach

2-3 radish, thinly sliced

1 sprig fresh mint, chopped 

1 sprig fresh parsley, chopped

1 handful toasted peanuts, finely chopped

1-2 tbsp toasted bread crumbs 

1/2 lime wedges

1 tbsp umeboshi vinegar

extra-virgin olive oil

Spicy peanut dressings- 

3 tbsp peanut butter

1/3 cup water

1 tbsp tamari

1-2 tsp honey

1 tsp hot chili oil

1tbsp umeboshi vinegar

Instructions: 

1. Cook the vermicelli noodles according to the package instructions; soak in boiled water for 2-3 minutes, then rinse with cold tap water and set aside. 

2. Quick pickling the cucumbers in 1/3 cup of rice vinegar and 1tbsp brown sugar. Let it rest in the fridge until you are ready to eat. 

3. To prepare the peanut dressing, I used a small saucepan to melt the peanut butter with water on low heat, then add umeboshi vinegar, tamari, honey, and chili oil. Mix well. Turn off the fire. You may add a little more water if the dressing is too thick.  

4. In a large bowl, mix the cold vermicelli noodles, carrots, red cabbage, and onion together. Season with salt, black pepper, umeboshi vinegar, and extra-virgin olive oil. Stir well.  

5. Assemble the vermicelli salad in two large bowls and top them with baby spinach, pickled cucumber, radish, mint, parsley, peanuts, bread crumbs, and lime wedges. Add a big dollop of the spicy peanut dressing. Enjoy! 

Asian Summer Vermicelli Salad

Asian Summer Vermicelli Salad

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Summer Bruschetta

Summer Bruschetta

Here is an extremely easy recipe packed with summer love! 

Serves: 1 person

Prep time: 5 minutes

Cooking time: 10-15 minutes

Ingredients: 

1/2 small onion, thinly sliced

100g cherry tomatoes, halved

2 small sun-dried tomatoes, thinly sliced

1/2 can (200g) cannellini beans

1/2 tsp chili flakes *optional

1/2 tsp paprika 

1/2 tsp dried oregano 

150g tomato sauce (a little over a cup)

1/3 cup water

1 garlic, halved

extra-virgin olive oil

For garnishing: 

1 small radish, thinly sliced 

dried oregano

1 tsp parsley pesto *optional 

1 egg, sunny side up *optional 

extra-virgin olive oil

Instructions: 

1. Preheat a frying pan with a drizzle of olive oil on medium heat, cook the onion for a few minutes until they turn translucent.

2. Add the cherry tomatoes, sun-dried tomatoes, chili flakes, dried oregano, and paprika, cook for about 5 minutes then add the tomato sauce. Season and add a splash of water if the sauce is too thick. Simmer on low heat with a lid for about 5 minutes.

3. Stir in the cannellini beans and cook for a couple more minutes. Turn off the fire and set aside.

4. Use the halved garlic to rub one side of the toast and pile the cooked beans on top.

5. Garnish with your favorite toppings and serve. If you are a vegan, you can opt out of the egg.

Summer Bruschetta

Summer Bruschetta

Fava & Quinoa Falafel Patties

Intro: These non-fried falafels are so versatile, delicious, and healthy. Enjoy them with a wrap as lunch or simply serve them as an appetizer. 

 Serves: 8-10 patties

Prep time: 45 minutes

Cooking time: 25-30 minutes

Ingredients: 

For patties: 

100g cooked chickpea

50g cooked fava beans

150g cooked quinoa 

1 garlic clove, finely chopped

1 small bunch parsley

1/2 tsp paprika

1/2 tsp curry powder

1 tsp cumin

1-2 tbsp flour

1 lemon zest + 2 tbsp lemon juice

1-2 tbsp extra-virgin olive oil

1 cup breadcrumbs

For lemon mint yoghurt dressing: 

1 cup greek yoghurt

1 handful mint leaves, finely chopped

2 tbsp lemon juice

1/2 lemon zest

1-2 tbsp extra-virgin olive oil 

Instruction: Mix everything thoroughly and season.

Instructions: 

1. Mix chickpea, fava beans, garlic, parsley, cumin, paprika, curry powder, lemon zest and juice, and olive oil in a food processor until the mixture is smooth.  Season and transfer the mixture to a large mixing bowl. 
2. Add the cooked quinoa and flour into the mixture. Mix well with a wooden spoon. Season if needed.  
3. Shape these falafel patties in a small ping pong ball size and press slightly to flatten each patty, coat them with breadcrumbs and set aside. 
4. Preheat the oven to 180ºC. 
5. Lightly brush both sides of the patties with extra-virgin olive oil before baking. Bake the patties for 15 minutes then turn them to the other side and bake for another 10-15 minutes.
6. Transfer to a serving plate and drizzle with some lemon mint yoghurt dressing.  Serve immediately. Enjoy! 

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

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