Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

Spice roasted pumpkin with burrata and nuts

Very quick and sophisticated appetizer that can and salad to name, as you wish.

Ingredients (for 4 servings):

• 1 small pumpkin, weighing about 1-1. 5 kg,

• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese

• Any lettuce leaves for serving – a handful per serving

• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),

• 3 tooth. garlic

• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),

• 2-3 tbsp agave syrup/honey or any other sweetener (optional)

• 1 tbsp dried oregano,

• 2 sprigs fresh or 1 tbsp dried sage

• 1/2 tsp dry Chile flakes or powder Cayenne pepper

• 1/2 tsp sweet paprika,

•1 tsp sea salt

•½ Tsp freshly ground black pepper

• Balsamic cream and vinegar for serving.

How to do:

1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.

2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.

3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.

4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.

I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!

Salad with beets, curd cheese and pesto

This is one of my favorite salads with beets. It can be supplemented with lettuce (like corn), cheeses to use on your taste, throw on top, not cedar, and walnut. Most importantly – it’s delicious to roast the root and make bomber pesto!

This is the recipe I like best (1 serving):

1. Bake beets 100-150g (how to do it, wrote here).

2. Beets peel and cut into large cubes, not melchite, this is important. Top crumble 20-30g goat cheese curd or any other curd cheese, chaotic spread 2-3 tbsp of pesto (recipe here), drizzle with balsamic cream and slicer astrogate 5-7 slices of Parmesan and top with a handful of roasted pine nuts. Ready.

It is very tasty!

Salad with figs and cream cheese for 5 minutes

Just a fucking salad!

Recipe for 2 servings:

1. Dressing “vinaigrette”.

Mix 2-3 tablespoons of unrefined olive oil + 1 tablespoon of balsamic vinegar + 1 tablespoon of lemon juice + 1-2 teaspoons of honey or any neutral sweet syrup into the emulsion (Jerusalem artichoke, for example) + salt and pepper to taste. The sauce should be buttery, spicy sour-sweet.

2. Assemble the salad

Salad mix (50-70g) or any neutral to taste salad (corn, for example) my, dry, pour half the dressing and mix slightly, distribute a generous handful on 2 plates, spread on top of 2-3 very ripe sweet juicy figs, sliced crosswise, then each put in 1-2 tbsp of curd goat cheese, creamcheese or feta/cheese, if it is the consistency like cream cheese and not dry. Throw on top of fried crispy nuts (walnuts or pecans) and pour all that remains of the gas station.

Very tasty!

PS As I roasted nuts, I write here.

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.


Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).


I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.


For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Instant appetizer of goat cheese with strawberries and walnuts

I already wrote about the mind-blowing salad with strawberries, goat cheese and spinach served with poppy dressing, and so is the appetizer of the same series, just cook it 2 minutes, unlike the salad.

For 1 serving you will need:

50g goat cheese or Chevre cheese. Here the need is a French cheese, well, or a spicy, tart.

4-5 large klubnikin.

4-5 walnuts (I have them pre-mine and dried to a crisp).

The amount of filling to taste, and it consists of equal parts olive oil, honey/syrup Jerusalem artichoke, and balsamic vinegar. All beat in emulsion. Should get sticky sweet sauce. You can substitute balsamic cream.

How to do:

Berries wash, dry, cut arbitrarily. Top with the crumbled cheese, then roasted nuts and pour dressing. To rekomenduojama a pinch of poppy seeds, it then fitted perfectly to taste. In General, strawberries, goat cheese, poppy seeds/nuts is one of the classic perfect combination.

Can put salad on a handful of arugula or spinach, which also need a little drizzle with dressing and mix well.

The portion seems small, but it is very satisfying☝

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Warm salad with carrots, quinoa and cottage cheese

It will appeal to even those who are not a fan of quinoa or carrots, and would not eat these foods separately)

Recipe for 2 servings:

1. Carrots (5pcs. medium size) wash, peel and cut into large washers, not thinner than 1cm. If it is very large, it is possible the washer to cut into 2/4 pieces. But not melchite, this is important. Mix with 3-4 tbsp olive oil, 2 tsp cumin, 1 tsp coriander (optional) salt/pepper to taste. On a baking sheet in 1 layer and bake for 30-40 minutes until brown at 180C, stirring occasionally to brown the pieces on all sides.

2. At this time, cook quinoa (100 grams), as indicated on the package, since the method of cooking depends on the variety. But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

3. Make the dressing. For the filling, mix 3-4 tbsp olive oil, 2-3 tsp of grated ginger, the juice of half a small lemon or ¼ large.

4. Slightly cooled carrots, mix with quinoa, dressing, finely chopped fresh mint (3st.l.), salt/pepper to taste. If you use a salty cheese, then be careful with the salt.

5. Spread the salad on a plate and top randomly throw cheese (1 serving is about 50-70g). If using feta, it is better to cut and mix with all other ingredients in the previous paragraph. Throw a little mint on top, you can still sprinkle with lemon and serve.The combination of cumin, ginger, lemon and mint, so thin that it turns out and balanced. East, but not too specific;)

Cold this salad is so beautiful, especially when infusion;)

Important. Quinoa can replace couscous, carrot – pumpkin.

Roast spicy pumpkin, goat cheese/feta and chickpeas/lentils salad

This salad may well become a full dinner or lunch.

Recipe for 4 servings:

1. chickpeas.

You can use canned chickpeas (you need 200g) or cook it yourself (100g dry) in any convenient way (here described in detail how I do it).

Also this salad I cook with green/brown lentils. Usually the method of cooking is indicated on the package, but I will still tell you how I cook it: I wash the croup, pour clean water so that it covers all the lentils and there is a reserve of several centimeters, bring it to a boil and cook for 10-15 minutes. After 7 minutes of cooking I try, sometimes it is ready earlier. I throw it in a colander, ready.

Lentils do not absorb water as much as chickpeas, so it needs about 150g, in the finished form it will be 200G.


About 700g pumpkin butternut peel off the skin and seeds, cut into segments, put on a baking sheet, sprinkle 2H. L. cumin and paprika, salt/pepper to taste, drizzle with olive oil, mix well and distribute in one layer. Bake at 180C for about 25 minutes, then stir in the pumpkin for another 10 minutes to brown it on all sides.

Life hack.

When I cook a large pumpkin, I simultaneously (on one baking sheet) bake it for different salads (recipes here and hereSpices are used differently, but if you do not mix the pieces, they do not interfere with each other. Great time saver!

3. assemble the salad. Tear a handful of arugula or mixed lettuce and leaves from 1 mint stalk and place on each plate, then spread the warm pumpkin and chickpeas, leaving the top curd goat cheese or feta (30g per serving), and finish with baked pumpkin seeds, chopped cilantro and dressing (per serving: 2stl. L olive oil, 1stl. lemon juice, salt / pepper to taste).I won’t say it’s delicious, because it tastes really good!

But the option with lentils, though here I forgot to throw seeds when photographing. It’s good that in the process of eating yavspomnila, they are much tastier, do not forget these details;)

Salad with roasted vegetables and feta

A simple salad, but delicious: baked eggplant and sweet peppers, tomatoes, greens and feta cheese create an excellent taste harmony.

Recipe for 2-3 servings:

1. large eggplant cut into large cubes. 2-3 sweet peppers are cleaned from the core and bones, cut into 4 parts. Wash 4-5 cloves of garlic, crush with a knife without peeling. Vegetables and garlic spread on a baking sheet (preferably in 1 layer), lightly (!) sprinkle with olive oil, season with salt/pepper and, if desired, add your favorite herbs. I put the leaves with 1 sprig of thyme, a couple of pinches of dried oregano and parsley. Mix the vegetables and bake at 180-200C until a brown crust appears, this is about 30-40min. Cool a little. Peppers cut into pieces the same size as eggplants. Garlic can be thrown out, or you can chop and add to the vegetables.

Important 1. Ideally, remove the skin from the peppers. To do this, take them out of the oven, put them in an airtight container, let them cool down and then easily and easily remove the skin.

Important 2. The aroma of baked garlic is quite enough, while it will not be clearly felt in the dish, but if you like garlic, I recommend adding 1 fresh clove, passed through the press.

2. Cherry Tomatoes (10 PCs.) cut in half or into quarters. All vegetables in the salad should ideally be the same size.

3. a small bunch of parsley (10 sprigs) wash, separate the leaves from the stems, chop coarsely.

4. feta cheese (100-150g) cut into pieces slightly smaller than vegetables, or arbitrarily mash with a fork.

5. refueling. Beat 4st. L. olive oil, 2st. L. balsamic vinegar, 1st. L. maple syrup (can be replaced with another syrup or honey), ½ -1H.L. Dijon mustard, salt and pepper to taste.

6. in a salad bowl, put all the vegetables, cheese, and Greens, pour the dressing and mix gently. Let the salad brew (the longer, the tastier it will be) and serve.

You can add salad leaves (Romano or salad mix) to the salad, baked zucchini will also be appropriate. And if you serve this salad with quinoa, you get a full lunch/dinner.